HACIENDA COLOMBIANA 2

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the prep area: inside deep cover containers: beans 52F inside deep container, mashed potatoes 60F, beef 56F. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the prep area: inside deep cover containers: beans 52F inside deep container, mashed potatoes 60F, beef 56F. Warning

High Priority - Live, small flying insects found At the kitchen area near back door six flying insects, Employee killed two during inspection and started blowing out. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the prep area, raw chicken stored above vegetables and cheese.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the prep area, pork 51F, raw chicken 42F-46F, raw pork 45F raw beef 46F, employee add ice on top of food. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line items stored inside sink employee moved all. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four food handler employees, no manager on site.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, no paper towel, employee provided. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No document available, inspector provided a digital copy.

Intermediate - Records/documents for required employee training do not contain all of the required information. No date of birth for one male employee certification. Repeat Violation Admin Complaint

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler at the prep area (three door cooler) with an ambient temperature of 48F. Warning

Basic - Current Hotel and Restaurant license not displayed. Not available at inspection time.

Basic - Employee with no hair restraint while engaging in food preparation. For two male employees.

Basic - Food storage container/container lid cracked or broken. In use containers and lids cracked.

Basic - Food stored on floor. Oil jugs under oven. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment soiled with food residue (oven, stove and shelves above Hot holding near back door.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef inside igloo cooler 46F-38F, employee add ice. Corrective Action Taken

Basic - Water leaking from pipe and/or faucet/handle. Under triple sink

Basic - Working containers of food removed from original container not identified by common name. In front of oven, container not labeled, employee labeled salt. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At Front counter area, operator re designed and re located handwash sink to opposite wall. Warning - From follow-up inspection 2025-11-06: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee touching cheese with bare hands, inspector addressed situation.

High Priority - Food prepared in a private home. See stop sale. At the front counter, Desserts made at home, four egg flan and four tres leches.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the prep area, raw beef stored on top of opened bag of fries, also raw chicken stored above raw fish, employee stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the prep area, raw beef and chicken above ready to eat desert topping, employee moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. At the prep area, one live roach inside freezer, employee killed and cleaned Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the prep area, per employee freezer was disconnected overnight due to ice build up, at inspection time, temperature of chorizo 46F-64F, morzilla 51-56F, vegetables 52F, hot dogs 53F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the prep area, per employee freezer was disconnected overnight due to ice build up, at inspection time, temperature of chorizo 46F-64F, morzilla 51-56F, vegetables 52F, hot dogs 53F. Stop sale. Also at room temperature for approximately 2hrs, raw shell eggs 66F, employee moved to cooler, at the front counter, milk 47F employee moved to freezer. Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee rinsed hands after handling raw beef in triple sink.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the front counter, blocked by items being stored inside sink, employee moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, employee provided. Corrected On-Site Repeat Violation

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At Front counter area, operator re designed and re located handwash sink to opposite wall. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new female employee

Intermediate - No soap provided at handwash sink. Handwash sink at the front counter.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two employees (8/2025).

Basic - Dead roaches on premises. One dead roach inside freezer at the prep area, Employee cleaned. Corrective Action Taken Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on prep table with costumers food, employee moved. Corrected On-Site

Basic - Food stored on floor. At the cook line, oil jug on floor, also at the front counter area, sodas and bottles of water on floor, employee moved all off the floor. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. At the cook line four tong on oven handle, employee moved. Corrected On-Site Repeat Violation

Basic - Plumbing system in disrepair. Mop sink located outside, draining pipes not connected, mop water collected in a five gallon bucket.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler at the prep area.

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Left side of back door, single service and can food stored in a room that is not fully enclosed. Employee started moving food can products inside establishments. Corrective Action Taken Admin Complaint

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink at the cook line slow draining

High Priority - Container of medicine improperly stored. Container of Excederin stored on dry storage shelf next to condensed milk and above container of flour. Manager removed Excederin during inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Container of cooked chicken in kitchen reach-in cooler: chicken (48F - Cooling). Manager stated item prepared the previous day.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop Container of cooked chicken in kitchen reach-in cooler: chicken (48F - Cooling). Manager stated item prepared the previous day.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs and raw pork stored over lettuce and tamales in kitchen reach-in cooler. Manager placed eggs and pork on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in kitchen reach-in cooler: cheese (48F - Cold Holding); butter (47F - Cold Holding); pork (46F - Cold Holding). Manager stated items were at proper temperature when temperature taken at 10:00 am, and doors to reach-in cooler were frequently opened putting product away. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on kitchen prep table.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in freezer next to kitchen reach-in cooler. Manager removed drink during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse on dry storage shelf above flour. Manager removed purse during inspection. Corrected On-Site

Basic - Food stored on floor. Case of cooking oil stored on kitchen floor. Manager placed case of cooking oil on shelf. Corrected On-Site Repeat Violation

Basic - Food stored outside. Can of butter beans and case of cooking oil stored outside.

Basic - Ice scoop handle in contact with ice. Ice scoop stored in front counter ice machine. Manager placed scoop in ice correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in freezer across from kitchen reach-in cooler. Hood vents above cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door kitchen reach-in cooler.

Basic - Screen in window torn/in poor repair. Screen for window in dish area.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on kitchen shelf. Manager turned containers over. Corrected On-Site

Basic - Stored food not covered. Container of beef stored in reach-in freezer across from kitchen reach-in cooler. Manager placed cover on container of beef. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Fish and beef being thawed at room temperature. Manager placed items in reach-in cooler to continue cooling. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of food on kitchen dry storage shelf. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager for establishment. Warning - From follow-up inspection 2023-02-24: No change. Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began to handle raw beef without washing hands. Employee washed hands and washed off beef. Corrective Action Taken

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. No hot water provided to hand sinks.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over lemons in kitchen reach-in cooler. Employee moved raw chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored margarine in kitchen reach-in cooler. Employee moved eggs to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in kitchen reach-in cooler. Employee moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in kitchen reach-in cooler: beef (48F - Cold Holding); chicken (47F - Cold Holding); pork (47F - Cold Holding); sour cream (44F - Cold Holding). Manager stated items were at proper temperature at 11:00 am. Manager placed items in reach-in freezer to reduce temperature to 41F. Corrective Action Taken Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided written procedure to operator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in prep area stained.

Intermediate - Hot water supply not maintained during peak periods. No hot water provided to any sinks. Manager stated repairman coming to repair hot water. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager for establishment. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for chlorine sanitizer.

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Single service items stored underneath over hang behind building.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on top shelf of shelving unit in kitchen. Employee turned containers over. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Door behind kitchen reach-in cooler.

Basic - Faucet/handle missing at plumbing fixture. Cold water handle for three compartment sink.

Basic - Food contaminated by unsanitized equipment or utensil. Employee prepared beef on cutting board after chicken was prepared on cutting board without sanitizing cutting board. Employee proceeded to fully cook beef, 179F. Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle. Grease receptacle sitting on grass at edge of parking lot. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Towel underneath cutting board on kitchen prep table. Employee removed towel. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink behind front counter. Employee provided hand washing sign for hand washing sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above oven greasy.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Kitchen reach-in cooler.

Basic - Stored food not covered. Beef stored in kitchen reach-in cooler. Employee placed lid on pan of beef. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawed in standing water in dish area. Employee placed pork under running water. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2021

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: raw shell eggs on shelf over produce. Pans of raw beef and chicken stored on shelf over tomatoes. Also, in reach in freezer: opened packs of raw beef and chicken stored over corn.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two eggs broken in tray inside reach in cooler. Manager discarded. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Raid spray (used outside) on shelf over bottled drinks. Bottles of bleach on top of prep table with scale.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday in reach in cooler at front counter.

Intermediate - Handwash sink not accessible for employee use at all times. Pans in sink in kitchen area

Intermediate - Nonfood-grade basting brush used in food. Operator using paint brush to spread oil.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee at establishment expired 11/28/21 Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom near entrance door

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on top shelf

Basic - Food stored in a prohibited area. Unwashed produce stored on shelf over ready to eat foods. Large cans and drinks stored on shelves in outdoor porch area. Bucket of bullion, bucket of guava and bag of onions on floor in kitchen area

Basic - Grease receptacle not on proper pad/nonabsorbent surface. Located in grass near parking lot.

Basic - In-use tongs stored on equipment door handle between uses. On oven door

Basic - Working containers of food removed from original container not identified by common name. Water in spray bottle