LA MULATA

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler fan guard soiled. Warning - From follow-up inspection 2026-06-02: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler fan guard soiled. Warning Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2026-06-02: Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2026-06-02: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed several reach in cooler gaskets torn throughout the kitchen. Warning - From follow-up inspection 2025-10-03: Basic - Equipment in poor repair. Observed several reach in cooler gaskets torn throughout the kitchen. Warning Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard and and gasket soiled. Repeat Violation Warning - From follow-up inspection 2025-10-03: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard and and gasket soiled. Repeat Violation Warning Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2025-10-03: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook put on gloves after coming from the outside.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer handle dirty dishes and removed clean dishes without washing his hands.

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 a cook touched his face and then put on gloves without washing his hands.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw seafood over vegetables in the drawer reach in cooler at the cook line. The chef moved the seafood to the bottom shelf. Corrected On-Site Repeat Violation

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 by the dish machine.

Basic - Bowl or other container with no handle used to dispense food. Observed a metal panin a container with chicken in the walk-in cooler. The chef removed it. Corrected On-Site

Basic - Equipment in poor repair. Observed several reach in cooler gaskets torn. Repeat Violation

Basic - No container installed for catching grease from hood drip tray.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the side of the reach in cooler soiled. Observed the walk-in cooler fan guard soiled. Observed the reach in cooler gaskets soiled throughout the kitchen. Repeat Violation

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

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager put them behind the bar. Corrected On-Site Repeat Violation

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over octopus in the drawer reach in cooler at the cook line. The cook moved the beef to the bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a pan in the sink and a trash can in front of it. The host removed the pan and moved the trash cans. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Observed at the bar. Repeat Violation

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

Basic - Equipment in poor repair. Observed several reach in cooler gaskets torn throughout the kitchen.

Basic - Food stored on floor. Observed a case of shell eggs on the walk-in cooler floor. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a water temperature of 83°F. The cook poured out the water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a half empty bottle of Gatorade in the upright refrigerator directly above food. The cook removed it. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bartender put the straws behind the bar. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of cooked clams in a pan on a prep table. The cook put in the triple sink and turned in the cold water. Corrected On-Site

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed next to the walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed a container of sugar at the bar not labeled. The bar tender labeled it. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer handle dirty dishes put them in the dish machine and then removed the clean dishes without washing his hands

Intermediate - Handwash sink used for purposes other than handwashing. Observed straws and fruit in the sink. The manager removed the items. Corrected On-Site

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 at the warehouse washing area.

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

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

Basic - Food stored on floor. Observed plastic containers with different products on the walk-in cooler floor.

Basic - Ice bucket not stored inverted between uses.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at the cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the cook line.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager moved the straws behind the bar. Corrected On-Site

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over fish and plantains in the reach in cooler. The chef moved the items to the correct shelves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar. The bar tender cleaned it. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. The chef removed it. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at the bar. The bartender moved it. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed whole fish in a bucket of standing water. The chef turned on the water. Corrected On-Site

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

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