PORTO COLL CAFE

High Priority - Approval of the septic tank system limits the establishment to a maximum number of seats. The maximum number of seats has been exceeded. Establishment is licensed with 30 seats and is operating with 55 seats. Warning

High Priority - Container of medicine improperly stored. Bottle of headache medicine on shelf over single service items. Manager moved. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food and/or not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in make table: 1. Flat of raw shell eggs on shelf over sauces. In reach in three door cooler: 1. Raw fish stored on shelf over bucket of sauce. 2. Pans of raw pork on shelf over bin of cheese. 3. Pans of raw beef on shelf over raw fish. In reach in freezer: 1. Roll of ground beef on shelf over portions of fish. All items were placed in proper order during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Seven pieces of fried cheese placed out at 10 am with time mark not discarded at 2 pm. Repeat Violation

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Seven pieces of fried cheese placed out at 10 am with time mark not discarded at 2 pm.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove in kitchen: Potato soup 94F-100F. Employee reheated soup to 178F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. Employee cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand washing sink at front counter, used as a dump sink. Manager removed ice. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink in ware wash area. Missing at sink at front counter. Missing in restroom. Towels were added. 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/. Prep area near front windows is currently being remodeled as an office area. No food service is currently being conducted in room. Room previously had a hand wash sink that has been removed. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Paperwork onsite but not filled out. Operator filled out paperwork. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl inside bin of rice.

Basic - Current Hotel and Restaurant license not displayed. Framed license provided expired 6/1/2025.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cutting board with lemon. Employee discarded. Corrected On-Site

Basic - Food stored on floor. Jugs of oil stored on floor in kitchen area.

Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils in kitchen. Utensils at front counter.

Basic - Single-service articles improperly stored. Opened sleeve of foam trays on floor behind front counter. Manager picked up. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel in kitchen area. Manager removed towel. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee lifted lid of trash can with gloved hands then continued to stir sauce without washing hands or changing gloves.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw pork over pan of cooked beef. Moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top portion of reach in make table: Ham 52F and Turkey 51F. Items on top over filled. Operator placed in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Tamales in steam table with ground meat reheating for 30 minutes 89F. Operator placed tamales back in boiling water to reheat to 165F within 1.5 hours. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fritters 127F in hot holding case, made one hour prior. Discussed Time as a Public Health Control (TPHC) either operator. Corrective Action Taken Repeat Violation Admin Complaint

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. Missing for two employees. Emailed reporting form to operator.

Intermediate - No soap and/or towels provided at handwash sink. Sink in kitchen has no soap or towels. Soap and towels added. Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Potato balls moved to cooler today, no date.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee ground turkey in freezer with fruit and fries. Also, watermelon and Popeyes chicken on shelf over lunch meats and cilantro. Removed ground turkey. Corrective Action Taken

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponges used to wash pans.

Basic - Silverware/utensils stored upright with the food-contact surface up. All cooking utensils with food contact surface up.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Toothpicks at front counter in cup. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on shelf over sofritto. Moved during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table: pork 118F beans 117F. Manager stated items were placed in unit 30 minutes prior. Heat was off in unit. Manager turned on unit and began reheating. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Fabuloso on top of reach in cooler near walk in cooler door. Also, fabuloso and sanitizer spray bottles not labeled. Fabuloso moved during this inspection.Corrective Action Taken Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter. Towels added. Corrected On-Site

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. Missing for two employees. Provided form during this inspection. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee wine glasses on shelf over dry goods. Moved during this 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. Hat on top of dry storage shelf. Moved during this inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar. Moved. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. One towel in kitchen. Removed during this inspection. Corrective Action Taken

Basic - Reuse of single-service or single-use articles. Milk and tea jugs with an open handle being used for juice in reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Cups in hand sink. Removed. Corrected On-Site