PERFECT FIT CUISINE

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

High Priority - Toxic substance/chemical improperly stored. Observed clean griddle stored on the preparation table at cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on preparation table at cook line, employees water bottles.

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

Basic - In-use tongs stored on equipment door handle between uses, observed on oven door handle.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both oven at cook line soiled.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

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

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust inside the oven at cook line.

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

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

Basic - Food not stored at least 6 inches off of the floor. Observed raw onions on the floor.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ovens soiled. Observed storage area under the preparation table soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of under counter cooler soiled. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the steam table grilled broccoli (85F - Hot Holding); fried plantains (90 F - Hot Holding), as per employee out of temperature less than 2 hours. Employee started reheating food. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel available at hand wash sink located at cook line.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed sign and posted it on site. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee beverage containers stored on the prep sink at cook line.

Basic - Equipment in poor repair. Observed upright 2 door reach in cooler at cook line has gasket in disrepair.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand sink located at front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler exterior soiled. Repeat Violation

Basic - Reach-in cooler interior has accumulation of soil residues, located next to the prep table at cook line. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind the hand wash sink, prep table at cook line. Repeat Violation

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed grilled chicken with date marked past 7 days, cook stated that she got confused the days but the grilled chicken was done the day before. Manager updated day marked on the container on site. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw salmon in Commercially processed reduced oxygen packaged thawing since the day before in the under counter cooler located next to the flat grill at cook line. Manager discarded fish on site.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the steam table cooked broccoli (117F - Hot Holding), as per operator less than 1 hour. Employee reheating food.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to correctly answer the cold holding temperature. Coached manager on food code basic food temperatures. Corrective Action Taken

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 employee training for employee Lourdes Orizondo expired on 06/26/2023.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon in Commercially processed reduced oxygen packaged thawing since the day before in the under counter cooler located next to the flat grill at cook line. Manager discarded fish on site. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's water bottle stored on the prep table located at cook line.

Basic - In-use spatulas stored on oven door handle between uses at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled, cooler located next to the prep table at cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, cooler located next to the prep table at cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall located behind the prep table next to the hand wash sink at kitchen soiled with old food stains. Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board at preparation area with cut marks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Gasket soiled at reach in cooler located next to cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind handsink at kitchen soiled. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef change task without changing gloves in the cook line. Informed chef on proper method. Chef removed gloved and wash hands and placed new gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken marinated with barbecue (48F - Cold Holding) located in reach in cooler across from cook line. As per chef it was cooked 5 days ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken marinated with barbecue (48F - Cold Holding) located in reach in cooler across from cook line. As per chef it was cooked 5 days ago.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table across from cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled in reach in cooler at preparation table across from cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler across from cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind hand sink located near mop sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored in 3 compartment sink at front counter across from the register.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles with no labels stored above preparation table across from cook line.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser no labeled. Manager labeled spray bottle. Corrected On-Site

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

Basic - Ice scoop handle in contact with ice. Manager stored ice scoop with handle upwards. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Manager provided paper towels. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty vents and stains on ceiling tiles. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled and shelf undue steam table. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a small purse on top of preparation area. Manager removed personal items from preparation table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler, and hood filters soiled. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler.