CAFE ENCLAVE

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at men's bathroom. Warning - From follow-up inspection 2026-03-07: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at men's bathroom. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed groove cutting board on top of preparation table at kitchen area. Warning - From follow-up inspection 2026-03-07: Cutting board has cut marks and is no longer cleanable. Observed groove cutting board on top of preparation table at kitchen area. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water on the floor at walk in freezer at back storage area. Warning - From follow-up inspection 2026-03-07: Floor area(s) covered with standing water. Observed standing water on the floor at walk in freezer at back storage area. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer at back storage area. Repeat Violation Warning - From follow-up inspection 2026-03-07: Observed ice buildup inside walk in freezer at back storage area. Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2026-03-07: Missing drain plug at dumpster. Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed light missing shield at kitchen area. - From follow-up inspection 2025-12-30: Observed light missing shield at kitchen area. Time Extended

Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. Observed on hood system at kitchen area. - From follow-up inspection 2025-12-30: Observed on hood system at kitchen area. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter and bar area. - From follow-up inspection 2025-12-30: Observed at front counter and bar area. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside double door reach in cooler at kitchen area. Also observed hood system soiled with grease accumulation at kitchen area. Repeat Violation - From follow-up inspection 2025-12-30: Observed gaskets clean inside double door reach in cooler at kitchen area. Also observed hood system soiled with grease accumulation at kitchen area. Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand ash sink and triple sinks all around kitchen area and front counter. - From follow-up inspection 2025-12-30: Observed at hand ash sink and triple sinks all around kitchen area and front counter. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all around kitchen area. - From follow-up inspection 2025-12-30: Observed all around kitchen area. Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed on hand wash sink at front counter. - From follow-up inspection 2025-12-30: Observed on hand wash sink at front counter. Time Extended

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator fixed strength of sanitizer during inspection Triple Sink (Chlorine 100ppm)

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Black Beans Soup (98 F - Cooling) as per operator for over 3 hours. Operator discarded it during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat vegetables at reach in cooler at kitchen area. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Black Beans Soup (98 F - Cooling) as per operator for over 3 hours. Operator discarded it during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at front counter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items stored on top of cases of water bottles.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaged in food preparation wearing a bracelet while cooking.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaged in food preparation with not hair restraint.

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 at kitchen area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed hole under back door.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice buildup on floor at walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled at cook line area. Also observed gaskets soiled a reach in cooler in front of cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed all around cooking area. Repeat Violation

High Priority - Metal stem-type thermometer soiled. Observed employee clean during the inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler raw shell eggs stored above cut lettuce. Discussed with the operator and provided the handout for the proper storage of food. Observed the operator move the food to the bottom shelf of the reach in cooler. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stand up, reach in cooler: tuna salad not date marked. As per operator, prepared two days ago. Observed the employee placed the date on the container. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Walk in freezer shelves with food stored on the shelves. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Observed three door reach in cooler out of service, located at cooking line. No TCS food stored inside the reach in cooler at the time of inspection. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table inside the kitchen. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen areas.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Observed three door reach in cooler out of service, located at cooking line. No TCS food stored inside the reach in cooler at the time of inspection.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.

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/. During the inspection manager Mayra Garcia provided food manager certification. Corrected On-Site

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing raw shrimp stored in standing water at preparation area. During the inspection employee removed item and and placed it in reach cooler. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching dirty kitchen utensils and then started to cutting peppers and onions without changing gloves. Discussed and coached employee in proper methods. Employee washed hands and put on new gloves. Corrective Action Taken

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

Basic - Food stored on floor. Observed 3 cases of water stored on the floor at dry storage.

Basic - In-use wet wiping cloth/towel used under cutting board, located at preparation area. Employee removed it. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris, located at preparation area. During the inspection employee clean microwave. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed standing reach in cooler gaskets soiled, located at cooking line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm); Triple Sink (Chlorine 100ppm). Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (98F - Hot Holding) on top,of the stove, as per employee approximately 2 hours, employee discarded during inspection. 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and pork not date marked inside reach in cooler in kitchen area, as per employee over 24 hours, employee dated during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled gaskets in reach in cooler at kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of preparation table in kitchen. Employee removed during inspection. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed in kitchen area.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in reach in cooler at kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in 2 door reach in cooler at kitchen l

Basic - Sanitizing solution not maintained clean. Employee discarded. Corrected On-Site

Basic - Stored food not covered. Observed cooked pork and chicken not covered inside reach in cooler at kitchen area, employee covered during inspection. Corrected On-Site Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC in kitchen area.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Accumulation of debris in three-compartment sink.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside most kitchen coolers.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

Basic - Stored food not covered. Observed most cooked foods not cooked inside coolers.

High Priority - Operating with an expired Division of Hotels and Restaurants license. October 1, 2021

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over vegetables inside walk-in cooler. Operator stored raw shell eggs properly during the inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling above triple sink located in kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the door located at the back of the establishment.

Basic - Plumbing system improperly installed or repaired. Observed hose draining water from AC unit on to hand washing sink. Located inside the kitchen next to triple sink.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pasta soup (46°F - Cooling) inside of the walk-in cooler. As per operator pasta soup was prepared and stored inside the walk-in cooler 2 days ago. Repeat Violation

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. Observed pasta soup (46°F - Cooling) inside of the walk-in cooler. As per operator pasta soup was prepared and stored inside the walk-in cooler 2 days ago.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked rice inside of a thank you bag inside of the walk-in cooler. Operator placed the rice inside of a food-grade container during the time of the inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over vegetables inside the walk-in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw fish inside of the double door reach-in cooler in kitchen. Operator properly stored the raw fish during the time of the inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flan (47°F - Cold Holding) inside the triple door reach in cooler at front area. As per operator flan was stored inside the reach in cooler 4 days ago. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (47°F - Cold Holding) inside the triple door reach in cooler at front area. As per operator flan was stored inside the reach in cooler 4 days ago. 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 flan desert without date marked inside of the reach-in cooler located at the front counter. As per operator flan was prepared 4 days ago. Repeat Violation

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 triple door reach-in cooler ambient temperature at 45°F located at the front counter area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a employee cellphone stored on a shelf in preparation area next to containers to-go. Operator remove the cellphone during the inspection. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Kitchen. Employee started to wear hairnet during the time of the inspection. Corrected On-Site

Basic - Equipment in poor repair. Observed triple door preparation reach-in cooler located inside the kitchen used as storage for kitchen containers. Observed broken door handle at the triple door reach-in cooler at the front counter area.

Basic - Working containers of food removed from original container not identified by common name. Observed a container of sugar without label at the front counter area next to the coffee machine . Operator properly labeled the container of sugar during the inspection. Corrected On-Site