TEXAS DE BRAZIL

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food storage racks. Repeat Violation Warning - From follow-up inspection 2026-05-06: Time Extended - From follow-up inspection 2026-05-07: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. Repeat Violation Warning - From follow-up inspection 2026-05-06: Time Extended - From follow-up inspection 2026-05-07: 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 dessert cooler with ambient temp of: 55F. The following TCS foods stored inside for less than 4 hours: Dessert cooler: cheesecake (53F - Cold Holding); key lime pie (55F - Cold Holding). Operator removed desserts and placed inside other cooler. Corrective Action Taken Warning - From follow-up inspection 2026-05-06: Time Extended - From follow-up inspection 2026-05-07: Time Extended

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at triple sink.

High Priority - Sink and Surface sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Sink and surface cleaner past the required maximum ppm. Operator dumped bucket and sent for employee to change.Corrective Action Taken Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed buffet line under time, food is rotated every two hours. Inspector provided written plan via email. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife across stoves. Operator threw knife away. Observed on dry food racks in storage area. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Observed at time of inspection. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed next to CO2 tanks.

Basic - Floor soiled/has accumulation of debris. Observed behind bar equipment.

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

Basic - Old labels stuck to food containers after cleaning. Observed in warewash area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed on shelves in bar. Repeat Violation

Basic - Stored food not covered. Observed rack of lamb in freezer with no cover. Operator covered with plastic wrap at time of inspection. Corrected On-Site

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

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor in disrepair in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon stored above cooked shrimp and potato. Operator moved to secure location. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed hand lotion above hand sink outside of walk in cooler. Operator voluntarily discarded. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed in warewash area; blocked by cart. Chef had cart removed during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed rubber gloves in hand sink at warewash area. Chef had gloves removed during inspection. Corrected On-Site Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Observed dry food racks.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags on top of beer cases outside of office.

Basic - Food stored on floor. Observed cases of oil on floor across mop sink. Operator had employees move off of floor. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in bar area; cloth used under board.

Basic - No copy of latest inspection report available. Observed no copy printed.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at coolers in bar area.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket stored above gloves outside of walk in cooler. Operator moved to bottom shelf. Corrected On-Site

Basic - Single-service articles improperly stored. Observed box of straws outside of office on floor.

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. Provided operator with form. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink, also an employee clean a tray inside of the hand washing sink located next to the coffee machine.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters due date 11/25/24 Repeat Violation

Basic - Employee beverage container in a cold holding unit with food to be served to customers. Observed a bottle of water inside of the coffee area reach in cooler. Manager discarded drink. Corrected On-Site

Basic - Waste line missing at soda gun holster. At the bar area.

Basic - Water leaking from pipe and/or faucet/handle. Observed faucet leaking in the bar area hand washing sink.

High Priority - Lactic Acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Dishwasher (Lactic Acid 452 ppm) at bar area.

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 pork at rack walk in cooler. Operator properly relocated the products. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed vegetables mix (50 F - Cold Holding) at buffet area. As per operator for less than 2 hours. The manager changed the product. Corrected On-Site Repeat Violation

Intermediate - Equipment drain line draining into handwash sink. Observed reach in cooler drain line draining into hand wash sink desert area.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

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. As per the manager they have three new employees no proof of Food employee reporting agreement. The form was provided, printed, read it and signed for the new employees. Corrected On-Site

Intermediate - No soap provided at handwash sink located at coffee station. The soap was provided. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed not record when the water filters were changed next to ice machine. Repeat Violation

Basic - Drain cover(s) missing at mop sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees serving deserts and preparing food with bracelet and watches.

Basic - Ice bucket stored on skewers between uses next to ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 94° F. Manager removed the water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board at preparation area.

Basic - Wiping cloth Lactic Acid compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Lactic Acid 452 ppm), needs to be between 704 and 1875 ppm).

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee touched his face and then engaged in food preparation. Manager was informed that he need to wash his hand after touching bare body.

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 pork at rack walk in cooler. Operator rearranged the products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed couscous salad (49F - Cold Holding); tabouleh (50 F - Cold Holding) at buffet line. As per operator for less than two hours. Operated will change the product. 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 rice (111 F - Hot Holding) at oven. As per operator for less than two hours.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose installed to the three compartment sink missing vacuum breaker.

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed the dishwasher machine final rinse over 195°F.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed ice machine filter no record when the filter were changed.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign was provided. Corrected On-Site

Basic - Two Employee with no beard guard/restraint while engaging in food preparation.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Emailed the operator with the big six food borne illnesses poster

Basic - No Heimlich maneuver/choking sign posted. E mailed chocking poster to operator.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per operator less than two hours ago. Operator added the time control. 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 the steam table lobster bisque (131F - Hot Holding) Observed in the meat cooking area ribs (109F - Hot Holding). Operator moved the ribs nearer to the heat source to increase the hot hold temperature .

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at the mop sink splitter that the section with the hose connection has no vacuum breaker.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone over the packing area of the meat

Basic - Ice buildup in reach -in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at the bar area a knife between the dump sink and the glass cleaning machine

Basic - No handwashing sign provided at a hand sink used by food employees. Observed mo hand wash sign at the hand wash sink by the walk in cooler. Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water at the dishwashing area floor

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at the salad bar no time mark. Per operator salads have less than one hour. Time mark form will be created. Establishment opens from 11:00 to 3:00 for lunch

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed over the stove black beans (86F - Hot Holding). Cook increased the temperature to reheat the beans Observed at the hot heating holding unit of the back area cooked fries (109F - Hot Holding). Per operator less than one hour. The fries were raised in order to have them nearer to the heating unit. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

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 Alfredo Alvarez as manager on duty. Been working with the establishment for 1 year..

Basic - Food not stored at least 6 inches off of the floor. Observed at the kitchen area a plastic container with oil stored on the floor.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed on top of the coffee station a light shield missing

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the back area of the kitchen hand wash sink. Repeat Violation

Basic - Stored food not covered. Observed in the reach in cooler an ice cream bucket not covered.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at the buffet hot holding area bean (123°F - Hot Holding) Operator changed the beans for new ones Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at the hose connection Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed the dishwashing area hand wash sink obstructed with a portable cart with clean dishes.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on the dessert preparation area ice-cream scoops stored in standing water. Water temperature 78°F

Basic - Light shield damaged/in disrepair. Observed light shield missing on top9f the coffee station

Basic - Wet mop not stored in a manner to allow the mop to dry.