4000 PONCE CAFE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot box empanadas (109F - Hot Holding); ham croquette (98F - Hot Holding) as per operator for less than 2 hours. Employee increased heat to reheat items. Repeat Violation

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. Observed expired for Lazard Leon on 1/1/2026.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in container of tuna salad in reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot box empanadas (112F - Hot Holding). As per employee for 1 hour. Employee increased heat. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by storage cart. Operator removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee placed hair net. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler raw shelled eggs stored over sliced tomatoes. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot box empanadas (101F - Hot Holding). As per employee for 1 hour. Employee increased heat. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Employee provided. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler shelled eggs stored over tequenos and tuna salad.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at crock pot spaghetti (119F - Hot Holding). As per employee about 2 hours. Employee began to reheat. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by rolling cart. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at hand wash sink. Operator provided. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot box empanadas (119F - Hot Holding). As per operator for about 2 hours. Operator reheated empanadas to 168F during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed displayed license dated 10/01/2023.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food and coffees with no hair restraint. Employee placed hair restraint. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in both the women's and men's bathrooms.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Warning - From follow-up inspection 2024-01-18: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box: empanadas (114F - Hot Holding); croquettes (112F - Hot Holding)as per operator about an hr ago, operator reheated to 178F for further hot holding. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed small bowl used to dispense bacon crumbles, located in the prep reach in cooler. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2021-10-07: Time Extended