7795 W FLAGLER ST STE-76, Fountainebleau, FL 33144
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - In-use wet wiping cloth/towel used under cutting board.
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2025-07-31: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Time Extended - From follow-up inspection 2025-08-11: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Time Extended
Basic - - From initial inspection : 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. Observed flip-top cooler located in the preparation kitchen was operating at 65F. Additionally, the walk-in cooler was found running at 68F. As per employee technician has already been contacted. - From follow-up inspection 2025-07-31: 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. Observed flip-top cooler located in the preparation kitchen was operating at 65F. Additionally, the walk-in cooler was found running at 52 F. As per employee technician has already been contacted. During the callback inspection, no Time/Temperature Control for Safety (TCS) food was observed stored inside the walk-in cooler. Time Extended - From follow-up inspection 2025-08-11: During the. Callback inspection observed walk in cooler running at 40 F, and flip top reach in cooler running at 55 F. Time Extended
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed 2 doors sliding reach in cooler shelves with rust that has pitted the surface, located at preparation kitchen. - From follow-up inspection 2025-07-31: Reach-in cooler shelves with rust that has pitted the surface. Observed 2 doors sliding reach in cooler shelves with rust that has pitted the surface, located at preparation kitchen. Time Extended - From follow-up inspection 2025-08-11: Observed 2 doors sliding reach in cooler shelves with rust that has pitted the surface, located at preparation kitchen. Time Extended
Routine - Food
Call Back - Extension given, pending
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2025-07-31: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Time Extended
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed missing ceiling tile above the walk in cooler running. - From follow-up inspection 2025-07-31: Ceiling tile missing. Observed missing ceiling tile above the walk in cooler running. Time Extended
Basic - - From initial inspection : 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. Observed flip-top cooler located in the preparation kitchen was operating at 65F. Additionally, the walk-in cooler was found running at 68F. As per employee technician has already been contacted. - From follow-up inspection 2025-07-31: 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. Observed flip-top cooler located in the preparation kitchen was operating at 65F. Additionally, the walk-in cooler was found running at 52 F. As per employee technician has already been contacted. During the callback inspection, no Time/Temperature Control for Safety (TCS) food was observed stored inside the walk-in cooler. Time Extended
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed 2 doors sliding reach in cooler shelves with rust that has pitted the surface, located at preparation kitchen. - From follow-up inspection 2025-07-31: Reach-in cooler shelves with rust that has pitted the surface. Observed 2 doors sliding reach in cooler shelves with rust that has pitted the surface, located at preparation kitchen. Time Extended
Routine - Food
Warning Issued
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handling raw chicken and subsequently handling clean kitchen equipment without changing gloves. Discussed and coached employee in proper methods. Employee washed hands and put a new pair of gloves.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw fish (49F - Cold Holding); cooked pork (65F - Cold Holding); cooked yuca (65F - Cold Holding); pork belly (56F - Cold Holding); cooked beef (65F - Cold Holding); raw pork (67F - Cold Holding); garlic and oil (69F - Cold Holding); raw chicken thighs and legs (69F - Cold Holding); cheese (65F - Cold Holding); Pork belly (65F - Cold Holding),stored in walk in cooler. As per employee food was prepared 24 hours before the inspection.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cuban sandwiches (72F - Cold Holding)stored at front counter at room temperature. As per employee Cuban sandwiches were prepared 3 hours before the inspection. Employee removed the sandwiches and placed them in the reach in cooler. Observed raw fish (49F - Cold Holding); cooked pork (65F - Cold Holding); cooked yuca (65F - Cold Holding); pork belly (56F - Cold Holding); cooked beef (65F - Cold Holding); raw pork (67F - Cold Holding); garlic and oil (69F - Cold Holding); raw chicken thighs and legs (69F - Cold Holding); cheese (65F - Cold Holding); Pork belly (65F - Cold Holding),stored in walk in cooler. As per employee food was prepared 24 hours before the inspection.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Bowl or other container with no handle used to dispense food.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Basic - Ceiling tile missing. Observed missing ceiling tile above the walk in cooler running.
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. Observed flip-top cooler located in the preparation kitchen was operating at 65°F. Additionally, the walk-in cooler was found running at 68°F. As per employee technician has already been contacted.
Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor heavily soiled.
Basic - Ice scoop handle in contact with ice. Observed handle touching the ice.
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed 2 doors sliding reach in cooler shelves with rust that has pitted the surface, located at preparation kitchen.
Basic - Walk-in cooler shelves with rust that has pitted the surface.
Routine - Food
Inspection Completed - No Further Action
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on prep top counter with ambient temperature of 56F. Operator stated eggs were being used for service less than an hour prior to inspection, and placed eggs back in reach in cooler. Corrective Action Taken
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter pastry warmer: pan de bono (127F - Hot Holding) As per operator, pastries have been in warmer for less than 4 hours prior to inspection. Operator turned heat up on machine Corrective Action Taken
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee in charge unable to verbally calibrate thermometer. Inspector explained process to employee.
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. Observed no clean up form or kit, inspector emailed form. Corrective Action Taken
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in handsink
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/ Observed no food manager present at time of inspection, 4 employees working.
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. Observed no agreement form with new employee; Carla. Inspector emailed form to operator. Repeat Violation
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside of ice machine at front counter soiled on inside. Repeat Violation
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed. Exiling tiles in kitchen area with water damage.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling throughout establishment in kitchen. Repeat Violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker above prep table
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees with charm bracelets handling food for customers and in warewash area.
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed dirty dishes being held at sanitize side of three compartment sink.
Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout establishment.
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice machine in kitchen area. Operator inverted for proper protection. Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at front counter area
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system and behind stove area heavily soiled with grease and food debris.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in and reach in coolers.
Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation
Basic - Stored food not covered. Observed block of cheese not wrapped for protection in reach in cooler.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
Marked exit/path to marked exit blocked. For reporting purposes only. Back exit blocked by cart and boxes
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed and coached employee in proper methods. Employee washed hands. Corrective Action Taken
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over vegetables stored inside the walk in cooler. Employee removed items and placed them correctly. 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. Discussed and provided email form.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at back kitchen.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled, throughout kitchen areas.
Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle. Employee removed it. Corrected On-Site
Basic - Interior of oven/ microwave has accumulation of black substance/grease/food debris.
Basic - Walk-in cooler shelves with rust that has pitted the surface.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw eggs shells over garlic mojo stored inside reach in cooler, located at preparation area. Employee removed items, and placed them correctly. Corrective Action Taken Repeat Violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked lamb (117F - Hot Holding); cooked beef (110F - Hot Holding). As per employee prepared 1 hour before the inspection. Employee reheat item cooked lamb (167F - Reheating); cooked beef (165F - Reheating). Corrective Action Taken Repeat Violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled, located at flip top reach in cooler.
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container, and kitchen utensils stored inside hand sink. Employee removed items. Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled. Repeat Violation
Basic - Interior of oven has accumulation of black substance/grease/food debris.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled.
Basic - Observed Ceiling tile missing above the walk in cooler. Repeat Violation
Basic - Observed wall soiled with accumulated grease, food debris, and/or dust, located behind fryer, and flat grill.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler: raw beef stored above lettuce. Discussed with the operator and provided the for. Observed the operator moved the raw beef to the bottom shelf. Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam table: cooked lamb (124-127F - Hot Holding), as per operator, cooked 1 hour before the inspection. Operator reheated, 189F. Corrected On-Site
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. 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. Discussed with the operator and provided the form. Employee on the shift were trained. Corrective Action Taken
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. By the three compartment sink. Corrected On-Site
Basic - Ceiling tile missing. Above the walk in cooler.
Basic - Equipment in poor repair. Front counter: lid for the ice machine is broken.
Basic - Floor soiled/has accumulation of debris. Walk in cooler, walk in freezer, and underneath the mop/hand washing sink.
Basic - Food not stored at least 6 inches off of the floor. Walk in cooler and walk in freezer, cases of raw beef stored on the floor. Corrected On-Site Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork stored in the walk in cooler not date marked. As per operator, cooked 3 days ago. Operator mark the pan with 1/23 on the container. Corrected On-Site
Basic - Food not stored at least 6 inches off of the floor. Walk in freezer: cases of fish stored on the floor underneath the food storage shelves. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler: raw beef stored above bell peppers. Discussed with the operator and provided the handout for the proper storage of food. Corrected On-Site
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 100+ppm). Observed operator prepared a new chlorine solution, 100ppm. Corrected On-Site
Intermediate - Handwash sink used for purposes other than handwashing. Observed a pitcher stored inside the hand washing sink at the front counter. Corrected On-Site
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (51F - Cold Holding); ham (50F - Cold Holding); milk (48F - Cold Holding) stored in the glass door cooler as per operator less than 2 hours due to the rush time.
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine >200ppm), operator prepared a new solution at 100ppm. Corrected On-Site
Intermediate - Handwash sink used for purposes other than handwashing. Observed box with food stored inside the hand sink located by the 3 compartment sink. Corrected On-Site Repeat Violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
Intermediate - No soap provided at handwash sink. Corrected On-Site Repeat Violation
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork stored in the walk in cooler with no date marked as per operator food was cooked 2 days ago. Repeat Violation
Basic - Bowl or other container with no handle used to dispense ice. Corrected On-Site
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. Observed reach in cooler ambient temperature at 58F, located in the kitchen area no TCS food was stored inside.
Basic - Equipment in poor repair. Observed reach in cooler gaskets broken, cook line cooler. Observed glass reach in cooler door not closing properly.
Basic - Food stored on floor. Observed bottles of water stored on the floor.
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of the prep table.
Basic - Single-service articles improperly stored. Observed single service plates stored on the office floor.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (47°F - Cold Holding) stored in the walk in cooler as per operator less than 1 hour, they left the door open to stored food.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked fish (124°F - Hot Holding) at the wait station as per operator less than 30 minutes, operator placed food in the oven to be reheated, observed food at 165°F. Observed cooked beef (109°F - Hot Holding) at the front counter as per operator less than 1 hour, operator reheated food over 165°F. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed prep table soiled and slicer with food debrisCorrected On-Site Corrected On-Site
Intermediate - Handwash sink used for purposes other than handwashing. Observed a knife stored inside the hand sink.
Intermediate - No soap provided at handwash sink at the prep area.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef with no date marked in the walk in cooler.
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. Employees Rebeca Pena and Alibeth Perez with expired certificate.
Basic - Bowl or other container with no handle used to dispense salt. Repeat Violation
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling in the prep area. Repeat Violation
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup of coffee on top of prep table. Corrected On-Site
Basic - Employee with no hair restraint while engaging in food preparation. Observed 4 employees with no hair restraint. Corrected On-Site
Basic - Equipment in poor repair. Observed reach in cooler gaskets broken in the kitchen area.
Basic - Ice scoop handle in contact with ice. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen hood soiled.