HOLY GUACAMOLE

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 to operator via email.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic lid inside HWS, chef removed. Corrected On-Site

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

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

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside cheese container.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed below cook line.

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

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

Basic - Food stored on floor. Observed oil container on floor at cook line. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

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

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-05-27: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2025-05-27: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed at front counter. - From follow-up inspection 2025-05-27: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2025-05-27: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands, informed employee on proper hygiene precautions. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsink behind register.

Intermediate - No soap provided at handwash sink. Observed No soap at hand sink behind register.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Plates not inverted stored above preparation by front counter.

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet.

Basic - Equipment in poor repair. Observed gaskets at reach in cooler by front counter in disrepair.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler by front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers at establishment.

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook prep an order removed his gloves put on new gloves and prepped another order.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook drink a coffee and continued to prep food.

High Priority - Nonfood-grade bags used in direct contact with food. Observed several different products in shopping bags in the reach in cooler at the front counter.

High Priority - Raw animal food stored over or with unwashed produce. Observed marinated chicken over fruit in the upright reach in cooler at the back of the kitchen. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (130F); shredded beef (130F - Hot Holding) at the front counter. As per the cook the items were placed in the hot box approximately two hours ago. The cook turned up the temperature of the hot box. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a cook rinse his hands in the triple sink.

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

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

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the unisex restroom. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at the kitchen.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of granulated onions.

Basic - Current Hotel and Restaurant license not displayed. Observed the license displayed is expired.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee next to fish and over togo containers on a preparation table.

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 the cashier wash the red serving baskets with soap and water no sanitizer.

Basic - Food stored on floor. Observed several large plastic containers with cooking oil on the floor next to the fryer.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a bag of chicken in the triple sink. The cook turned on the cold water. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed above the mop sink.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over vegetables in the reach in cooler ne t to the freezer.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a case of shell eggs on top of the refrigerator. As per the cook it was delivered approximately two hours ago. The cook put the eggs in the refrigerator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed

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. Form provided via email. Corrective Action Taken Repeat Violation

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

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

Intermediate - No mechanical hand drying device provided at handwash sink. Observed the fan was not functioning.

Intermediate - No probe thermometer provided to measure temperature of food products. 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. Form provided via email. Corrective Action Taken Repeat Violation

Basic - Food stored on floor. Observed a bag of carrots on the floor next to the triple sink. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed At several reach in coolers.Repeat Violation Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed several raw chickens in shopping bags in the freezer. Repeat Violation

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 in shopping bags over beef in the upright freezer.

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. Poster provided via email. Corrective Action Taken

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

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

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/

Intermediate - No probe thermometer provided to measure temperature of food products. 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.Form provided via email. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Observed under the equipment.

Basic - Food stored on floor. Observed a bag of carrots on the floor ext to the triple sink. Observed a case of water bottles on the floor in the front counter area. Observed a case of avocados under the oven on the floor.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in several different reach in coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in freezer gasket soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed whole fish in plastic container with water in the triple sink. The cook moved the fish to the cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the cooking equipment. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed a plastic squeeze bottle next to the oven.

High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen arepas in store type bags inside reach in cooler near register. Observed pasta in a non food grade grocery bag located inside reach in freezer near prep area. Observe cilantro in a non food grade grocery bag stored inside reach in freezer located at the back of kitchen area. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (89F - Hot Holding); pork (120F - Hot Holding); ground beef (107F - Hot Holding) located at steamtable, less than 4 hours. Operator was instructed to re-heat food items and after 30 minutes temperatures were measured again. Chicken 165F, ground beef 168F and pork 165F Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled. Observed cutting board soiled near vegetable station. Observed soiled pots lids near prep area in the back of the kitchen area.

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

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave located in the back of kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket torn near fryer. Observed shelves soiled located in the back of kitchen area. Repeat Violation

Basic - Standing water in bottom of reach-in-freezer located a the end of kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout the establishment. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles with ketchup and mayonnaise with no labels located on counter next to register. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed pasta stored directly inside thank you carry out bag.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above raw pork inside reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table-raw steak (56fF - cold-holding at room temperature ) Observed 2 containers of raw beef holding on prep table.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding box-fried peppers (109fF - Hot Holding); Steam table-chopped cooked chicken (89fF - Hot Holding) Operator plugged in warmer to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Observed can opener soiled.

Intermediate - No hot running water at three-compartment sink. Employee turned on breaker. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee turned on breaker. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed containers used as scoop stored inside bacon bits and ketchup container.

Basic - Exposed studs/joists/rafters present in warewashing area.

Basic - Floor soiled/has accumulation of debris, through out kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt. Observed storage shelf soiled with build up of food debris. Observed hand sink on front counter soiled.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken defrosting at room temperature.

Basic - Wall soiled with accumulated food debris throughout kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing different sauces not labeled.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding box-stuffed peppers (117°F - Hot Holding) - From follow-up inspection 2021-08-24: Hot holding box-stuffed peppers (113°F - Hot Holding) Time Extended - From follow-up inspection 2021-10-07: Observed only two foods holding inside Hot holding box/ breaded chicken 120°F, fried vegetables 119F° Both foods are hot holding Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Observed microwave soiled. Observed can opener soiled. - From follow-up inspection 2021-08-24: Observed microwave soiled. Observed can opener soiled. Time Extended - From follow-up inspection 2021-10-07: Observed microwave soiled. Observed can opener soiled. Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2021-08-24: Time Extended - From follow-up inspection 2021-10-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling shows damage or is in disrepair, on front food prep area above three compartment sink. Observed exposed rebar/ damage to ceiling above three compartment sink. - From follow-up inspection 2021-08-24: Observed exposed rebar/ damage to ceiling above three compartment sink. Time Extended - From follow-up inspection 2021-10-07: Observed exposed rebar/ damage to ceiling above three compartment sink. Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2021-08-24: Time Extended - From follow-up inspection 2021-10-07: Time Extended

Basic - - From initial inspection : Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. - From follow-up inspection 2021-08-24: Time Extended - From follow-up inspection 2021-10-07: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or area missing the proper shield, sleeve coatings or covers, in back kitchen area. - From follow-up inspection 2021-08-24: Time Extended - From follow-up inspection 2021-10-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Holding table where hood is located is soiled. Observed soiled shelves inside reach in cooler. Observed shelf underneath food storage table soiled. - From follow-up inspection 2021-08-24: Observed reach in cooler gaskets soiled. Holding table where hood is located is soiled. Observed soiled shelves inside reach in cooler. Observed shelf underneath food storage table soiled. Time Extended - From follow-up inspection 2021-10-07: Observed reach in cooler gaskets soiled. Holding table where hood is located is soiled. Observed soiled shelves inside reach in cooler. Observed shelf underneath food storage table soiled. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior have accumulation of soil residues. All reach in coolers soiled with a build up of food debris. - From follow-up inspection 2021-08-24: All reach in coolers soiled with a build up of food debris. Time Extended - From follow-up inspection 2021-10-07: All reach in coolers soiled with a build up of food debris Time Extended