PASEO CATRACHO

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over raw pork and fish in 2 doors reach in freezer. During the inspection employee removed items and placed them correctly. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shells eggs stored over bananas in one door standing reach in cooler, located at preparation kitchen. During the inspection employee removed items and removed items and placed them correctly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Stored food not covered. Observed cooked ground beef stored in one door reach in cooler not covered. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-07-25: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed handle touching the red beans and rice. Warning - From follow-up inspection 2025-07-25: 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 reach in cooler running at 55 F, located at cooking line. Employee relocated food to the other reach in cooler. Warning - From follow-up inspection 2025-07-25: During the callback inspection observed flip top reach in cooler running at 50 F. As per operator new reach in cooler has been ordered. No TCS food stored in the reach in cooler at the time of inspection. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food.observed tortillas and rice stored in to go bags in reach in cooler next to griddle.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked beans in reach in next to griddle. Observed at prep top eggs stored behind ready to eat salads and slaws.

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 form or kit. Inspector provided form via email. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Mayra Avila 09-24-19

Intermediate - Handwash sink used for purposes other than handwashing.

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

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 employee with no employee agreement, had been working for 3 weeks: Mario. Inspector provided form via email. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on shelving where food and clean dishes are stored throughout kitchen area.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle at counter with no label. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop for rice. Operator discarded bowl. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled at time of inspection throughout kitchen.

Basic - Reuse of single-service or single-use articles. Observed sauces and salsas stored inside containers that were used prior for other food item.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed cloths on prep table when not in use, not stored in sanitizer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar at bar station with no label.

Marked exit/path to marked exit blocked. For reporting purposes only. Observed exit in back of kitchen blocked by boxes.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork over cooked fried beans stored inside standing ric, located by the cooking line. Employee removed items and placed them correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef stored inside standing reach in freezer, located at prep area. Employee removed items and placed them correctly. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching soiled wiping towel and then touching clean kitchen utensils. Discussed and coached employee in proper methods. Employee washed hands and put on new gloves. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed vacuum breaker missing at hose Bibb, located in the back of the kitchen.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at front counter.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl inside container with rice, located under preparation table.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Dead roaches on premises. Observed one dead roach by the exit door.

Basic - Floor area(s) covered with standing water. By the three compartments sink.

Basic - Hole in or other damage to wall. By the employee bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored next to raw beef inside the standing reach in cooler, located at preparation area. Employee removed items, and placed them correctly. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching unwashed utensils and the changes gloves without washing hands. Discussed and coached employee in proper methods. Employee washed hands. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed bottle of sanitizer stored near to go plastic forks, spoons, and knifes, located at front counter. Employee removed the sanitizer. 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. Discussed with employee, and provided email handout. Repeat Violation

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

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 tiles, and vents soiled throughout kitchen areas.

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation without hair restraint. Employee put on a hair restraint. Corrected On-Site

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. Discussed and coached employee in proper methods.

Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles near the standing reach in freezer. Repeat Violation

Basic - Hole in or other damage to wall. Observed inside employee bathroom. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed standing reach in cooler gaskets soiled, located at preparation area. Observed hood filters soiled. Repeat Violation

Basic - Observed no handwashing sign provided at a hand sink used by food employees, located near three compartment sink.

Basic - Observed standing reach in freezer interior have accumulation of soil residues, located at preparation area.

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic bottles with sauce with no labels, stored at cooking line.

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 - Handwash sink used for purposes other than handwashing. Observed employee by the Napa in cookline pouring a container of liquid in the sink. Discussed with the employee during the inspection. Employee cleaned the sink. Corrective Action Taken

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. Operator trained the employees on the shift. Corrective Action Taken

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout the establishment.

Basic - Floor tiles missing and/or in disrepair. Back area and inside the employee restroom.

Basic - Hole in or other damage to wall. Employee restroom nearby the toilet. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Prep area and by the main cookline. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood in the prep area and the main cookline soiled and the hand washing sink at the front counter soiled with food debris. Employee cleaned the hand washing sink. Corrective Action Taken

High Priority - Container of medicine improperly stored. Observed a bottle with prescription medicine stored on a shelf above the flip-top reach in cooler nearby the front counter. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Stand up reach in freezer: raw chicken stored inside Thank you carry-out bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler in the dry storage area: raw shell eggs stored above refried beans. 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 cook line: cooked cut beef (102-105F - Hot Holding). Discussed with the operator, the proper temperature for hot holding and provided the handout for temperatures of Time/ control for safety food. As per operator, cooked 1 hour before the inspection. Operator reheated 172F.

Basic - Floor tiles missing and/or in disrepair. Dry storage/ware wash area. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed a case of green plantains and a bag of onions stored on the floor.

Basic - In-use wet wiping cloth/towel used under cutting board. Prep area. Corrected On-Site

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Kitchen area by the stand up reach in coolers. Repeat Violation - From follow-up inspection 2023-01-05: Floor tiles missing and/or in disrepair. Kitchen area by the stand up reach in coolers Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall.Observed a hole in the wall by the toilet inside the employee restroom. - From follow-up inspection 2023-01-05: Observed a hole in the wall by the toilet inside the employee restroom. Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in the hand washing sink by the three compartment sink. Repeat Violation - From follow-up inspection 2023-01-05: Standing water or very slow draining water in the hand washing sink by the three compartment sink. Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Repeat Violation - From follow-up inspection 2022-02-04: At time of the callback observed raw beef stored inside a thank you bag inside standing freezer. Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Operator does not have a probe thermometer that start at 0F. - From follow-up inspection 2022-02-04: At the time of the callback inspection operator did not provide probe thermometer. Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef with no date marked stored inside standing cooler located by back prep area. Repeat Violation - From follow-up inspection 2022-02-04: At the time of the callback inspection observed cooked beans with not date marked stored inside standing cooler. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Located underneath equipments in kitchen area. Repeat Violation - From follow-up inspection 2022-02-04: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Located underneath 3 compartment sink. Repeat Violation - From follow-up inspection 2022-02-04: At the time of the callback inspection observed floor tiles missing underneath 3 compartment sink. Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand washing sink in kitchen area slow draining. - From follow-up inspection 2022-02-04: At the time of the callback inspection observed hand washing sink in kitchen area slow draining. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on top prep table in the kitchen area. Repeat Violation - From follow-up inspection 2022-02-04: At the time of the callback inspection observed wet wiping cloth on top of prep table in the kitchen area. Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed raw beef stored in thank you bags. Repeat Violation - From follow-up inspection 2021-12-01: Observed raw beef stored in thank you bags. Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked chicken tacos. - From follow-up inspection 2021-12-01: Observed raw shell eggs stored over cooked chicken tacos in the reach in cooler located by the office. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47°F - Cold Holding); cooked chicken (47°F - Cold Holding) stored in the cooler located by the office as per operator they left the door open for a while, operator placed food in the freezer. Observed raw beef (51°F - Cold Holding) in the prep cooler located in the kitchen area as per operator less than 30 minutes. - From follow-up inspection 2021-12-01: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (53°F - Cold Holding); raw beef (53°F - Cold Holding); milk (45°F - Cold Holding) stored in the cooler located by the office as per operator since last night, stop sale will be issue. Admin Complaint

Intermediate - - From initial inspection : 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/ Repeat Violation - From follow-up inspection 2021-12-01: 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/ Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2021-12-01: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed crack floor tiles under the 3 compartment sink. - From follow-up inspection 2021-12-01: Observed crack floor tiles under the 3 compartment sink. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed bottles of water stored on the floor at the back prep area. - From follow-up inspection 2021-12-01: Observed bottles of water stored on the floor at the back prep area. Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed 1 light in disrepair in the kitchen area. - From follow-up inspection 2021-12-01: Light shield damaged/in disrepair. Observed 1 light in disrepair in the kitchen area. Time Extended