PARADISE CAFE

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee was working with food, then cleaning , and started working with food without washing his hands . Warning - From follow-up inspection 2025-02-04: Establishment is not in operation at the time of the CB . Employees only conducting cleaning activities.

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed seven live roaches in the middle of the kitchen area crawling up a column located behind a prep table. Also observed three live roaches crawling on the floor in the dry storage. - From follow-up inspection 2025-02-04: Observed establishment is conducting cleaning and extermination, still 2 live roaches crawling on the kitchen floor. 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 reach in coolers with ambient temperature of 49 F ( the one next to the cook line ) ; also observed reach in cooler with ambient temperature of 48 F ( in front of the cook line ) not keeping TCS food temperature. Warning - From follow-up inspection 2025-02-04: Reach in coolers were out of service with a sign indicating not to use it.

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris and grease underneath and behind kitchen equipments. Warning - From follow-up inspection 2025-02-04: Establishment is conducting cleaning . Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed excessive accumulation of grease and food residue inside the stove oven and the regular oven. Warning - From follow-up inspection 2025-02-04: Observed still some grease in the oven. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of mold like substance on reach in cooler gaskets . Also observed accumulation of grease on most of the exterior surfaces of the kitchen equipments. Repeat Violation Warning - From follow-up inspection 2025-02-04: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of food residue inside Reach in cooler not in use located in front of the cook line. Repeat Violation Warning - From follow-up inspection 2025-02-04: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed accumulation of water at the bottom of the reach in cooler located in front of the cook line. Repeat Violation - From follow-up inspection 2025-02-04: Equipment was not in operation. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of grease and food residue on the walls. Warning - From follow-up inspection 2025-02-04: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee was working with food, then cleaning , and started working with food without washing his hands . Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs above bananas in the walk in cooler. Employee inverted them. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed seven live roaches in the middle of the kitchen area crawling up a column located behind a prep table. Also observed three live roaches crawling on the floor in the dry storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed : sliced tomatoes (51 F - Cold Holding); roasted red pepper hummus (51 F - Cold Holding); hummus (50F - Cold Holding); raw shell eggs (55F - Cold Holding); half/half (54F - Cold Holding); egg whites (55F - Cold Holding); cheese pizza (49F - Cold Holding); cheddar cheese (51F - Cold Holding); steak (50F - Cold Holding); salmon (47F - Cold Holding); ham (49F - Cold Holding); turkey (48F - Cold Holding); cooked pasta (51F - Cold Holding); pico de gallo (48F - Cold Holding); cooked onions (50F - Cold Holding); shrimp (51F - Cold Holding), all the food for more than 4 hrs as per employees. Food was discarded. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice at 51 F left outside for around 15 minutes as per employee. Employee placed it in ice bath . Also observed sliced tomatoes (51 F - Cold Holding); roasted red pepper hummus (51 F - Cold Holding); hummus (50F - Cold Holding); raw shell eggs (55F - Cold Holding); half/half (54F - Cold Holding); egg whites (55F - Cold Holding); cheese pizza (49F - Cold Holding); cheddar cheese (51F - Cold Holding); steak (50F - Cold Holding); salmon (47F - Cold Holding); ham (49F - Cold Holding); turkey (48F - Cold Holding); cooked pasta (51F - Cold Holding); pico de gallo (48F - Cold Holding); cooked onions (50F - Cold Holding); shrimp (51F - Cold Holding), all the food for more than 4 hrs as per employees. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed oatmeal 128 F left outside to cool down for 1 hr as per employee. Employee placed the oatmeal inside ice water bucket . Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of debris on can opener . Employee cleaned it. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink with an empty pitcher inside. Employee moved it immensely. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing paper towel at the hand sink located in the kitchen area. Warning

Intermediate - No soap provided at handwash sink. Observed at lobby bar hand sink . Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot running water at the hand sink located next to the ice machine. Warning

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

Basic - Bowl or other container with no handle used to dispense food. Observed disposable container with no handle used to scoop flour. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed grease on equipment handles Warning

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 reach in coolers with ambient temperature of 49 F ( the one next to the cook line ) ; also observed reach in cooler with ambient temperature of 48 F ( in front of the cook line ) not keeping TCS food temperature. Warning

Basic - Dead roaches on premises. Observed seven dead roaches in the kitchen area on a shelf used to store bottles of sauce.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee disposable cup with coffee on the top of the toaster machine at the entrance of the kitchen. Employee discarded it. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris and grease underneath and behind kitchen equipments. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed excessive accumulation of grease and food residue inside the stove oven and the regular oven. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of mold like substance on reach in cooler gaskets . Also observed accumulation of grease on most of the exterior surfaces of the kitchen equipments. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of food residue inside Reach in cooler not in use located in front of the cook line. Repeat Violation Warning

Basic - Standing water in bottom of reach-in-cooler. Observed accumulation of water at the bottom of the reach in cooler located in front of the cook line. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of grease and food residue on the walls. Warning

Basic - Water leaking from pipe and/or faucet/handle. Observed a leak underneath the hand sink located next to the oven. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on the prep table. Warning

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Natalis Garcia working in the kitchen for more than 3 months. - From follow-up inspection 2024-10-11: Time Extended

Intermediate - - From initial inspection : 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. Rosa Martinez, Lianet Lopez . Jennie Etienne, Ana Rivas. - From follow-up inspection 2024-10-11: Time Extended

Basic - - From initial inspection : Basic - Shelving used for clean containers with rust that has pitted the surface. - From follow-up inspection 2024-10-11: Time Extended

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. Employee touched her hair and continued working. Employee was request to wash hands and change gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patty above ready to eat shredded cheese inside reach in cooler . Employee reorganized the products. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed different water connections with missing backflow preventers .

Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired quat and chlorine test kits to check sanitizer concentration. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old debris on can opener. Employee wished it immediately. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Natalis Garcia working in the kitchen for more than 3 months.

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. Missing employee reporting agreement for

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. Rosa Martinez, Lianet Lopez . Jennie Etienne, Ana Rivas.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink located by the kitchen entrance door. Sign was placed immediately. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of old debris inside reach in cooler located in front of the cook line.

Basic - Ripped/worn tin foil used as shelf cover. Observed ripped tin foil covering underneath prep table.

Basic - Shelving used for clean containers with rust that has pitted the surface.

Basic - Standing water in bottom of reach-in-cooler. Observed excessive accumulation of standing water inside reach in cooler located in front of the cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of grease on the wall , behind the cooking equipments.

Basic - Working containers of food removed from original container not identified by common name. Observed flour ( as per employee) inside a plastic container with no label. Person in charge labeled the container. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee started working with food without washing hands. Employee was coached about the correct procedure. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese at 49 F. As per employee for less than 4 hrs. Food item was placed in ice bath. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed one of the hand sink is out of service. Hand sink located next to the oven in the kitchen.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink located next to the oven.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup inside walk in cooler from 11/26 without date.

Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used to dispense rice.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Observed one employee eating inside the kitchen, in front of the cook line. Employee was coached about the right behavior. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board in the kitchen. Employee removed it . Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimps thawing at room temperature. Employee opened the running water to finish thawing process. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed a leak underneath the hand sink located next to the oven .