EL GALLITO GRILL

High Priority - Food placed in soiled container/equipment. Observed ice stored inside a dirty cooler at the front counter.

High Priority - Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Observed raw shell eggs at 84°F on a shelf at the front line. As per employee less than 1 hour. Employee discarded the raw shell eggs. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausage (53 F - Cold Holding); cabbage (51 F - Cold Holding); sour cream (49 F - Cold Holding); raw shell eggs (69°F - Cold Holding). As per employee food was placed around 6:00 AM this morning. Stop sale was issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (53 F - Cold Holding); cabbage (51 F - Cold Holding); sour cream (49 F - Cold Holding); raw shell eggs (69°F - Cold Holding). As per employee food was placed around 6:00 AM this morning. Stop sale was issued. Also observed milk (53 F - Cold Holding)inside the reach in cooler at the cook line. As per employee milk was placed inside the reach in cooler 2 hours ago.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (105 F - Hot Holding)inside the steamer at the kitchen. Employee reheated the yuca . Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected at the time of the inspection by the bathroom outside.

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed the only 2 reach in coolers in the establishment are not working properly. All food is out of temperature.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter.

Intermediate - No soap provided at handwash sink. Observed at the front counter.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler training for Rina R, Noa S, Jenny Z, Julia's L, Javier D, Saul L,Fanny M, Yennifer G, Geric B, Led S, Seidi U, and Sabas A , expired on 3/25/26. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles on reach in cooler at cook line soiled with food debris. Also oven handle with accumulation of grease. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in the kitchen area and also at the back storage.

Basic - Cloth used as a food-contact surface. Observed tortillas cover with cloth in the kitchen area. Employee removed the cloth. Corrected On-Site

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 both reach in cooler at the front not maintained in good repair. All food is out of temperature.

Basic - Cutting board has cut marks and is no longer cleanable. Observed white and green cutting boards no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened bottle of soda stored on preparation table.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet while engaged in food preparation.

Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at the cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floors not maintained smooth and durable. Observed floor tile missing grout at the front counter.

Basic - Food stored on floor.Observed a plastic container of oil stored on the floor. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of the ice machine at the rear of the restaurant.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between preparation tables at the cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at both reach in cooler at the cook line.

Basic - No copy of latest inspection report available.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloth on preparation table.

Basic - slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at the hand wash sink in the kitchen area. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bags at front counter reach in cooler. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on top of reach in cooler, as per employee for less than 1 hour prior. Advised employee to place product inside reach in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (72F - Cold Holding); sausage link (52F - Cold Holding) on top of reach in cooler, as per employee had outside for approximately 1 hour prior. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked yuca (110F - Hot Holding); fried cheese (102F - Hot Holding); cooked chicken (82F - Hot Holding) on the side of steam table at front counter. As per employee for approximately 1 hour prior, coached operator on correct procedures. Repeat Violation Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of minimum hot holding temperature, coached employee. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Warning

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. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal tray stored on top of handwashing by back exit door. Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed Carlos Sandoval in charge with no manager certificate or any other. Warning

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

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 5 employees working at the time of inspection and no food manager available. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing by back exit door. Repeat Violation Warning

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. Observed 5 employees working at the time of inspection with no proof of any training. Warning

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. Warning

Intermediate - No soap provided at handwash sink. Observed at handwashing by back exit door. Repeat Violation Warning

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures, coached person in charge. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed red beans inside reach in cooler no date marked, as per employee for more than 24 hours prior. Warning

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

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of reach in cooler at cook line. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 cook preparing food no hair restraint. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Floor soiled/has accumulation of debris. Observed old food debris on floor throughout kitchen. Warning

Basic - Food stored on floor. Observed oil containers stored on floor at front counter. Repeat Violation Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at any of the handwashing sink. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with heavy grease accumulation by kitchen back door. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation tables throughout kitchen. Repeat Violation Warning

High Priority - Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held on time- shell eggs 72F (7:00-11:00). Fried chicken 95F, pork on bone 120F, sausage with vegetables 117F ( 7:00-11:00). Make bar- cooked beef 72F, shell eggs 71F (7:00-11:00). Raw pork 59F, taco meat 61F, cooked beef 70F, sausage links 54F, taquitos 59F. (7:00-11:00). Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held on time- shell eggs 72F (7:00-11:00). Fried chicken 95F, pork on bone 120F, sausage with vegetables 117F ( 7:00-11:00). Make bar- cooked beef 72F, shell eggs 71F (7:00-11:00). Raw pork 59F, taco meat 61F, cooked beef 70F, sausage links 54F, taquitos 59F. (7:00-11:00). Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Make bar- cooked beef 72F, shell eggs 71F (7:00-11:00). Raw pork 59F, taco meat 61F, cooked beef 70F, sausage links 54F, taquitos 59F. (7:00-11:00). See stop sale. Warning

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. See stop sale. Held on time- shell eggs 72F (7:00-11:00). Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- Fried chicken 95F, pork on bone 120F, sausage with vegetables 117F. (7:00-11:00). See stop sale. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Straw stored in front counter hand wash sink.

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 in prep kitchen.

Intermediate - No soap provided at handwash sink in prep kitchen.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- shell eggs 72F (7:00-11:00). Provided establishment with written form. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep kitchen handwashing sink no water at all.

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in spices.

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

Basic - Food being prepared outside. Prepping- cutting/slicing vegetables to be added to cooked vegetables and pasta outdoors. See stop sale. Admin Complaint

Basic - Food stored on floor. Spices with no lid and oil jugs stored on floor.

Basic - Food stored outside. Vegetables stored outside on prep table next to building wall not enclosed or covered.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Multiple bags stored on property in the back.

Basic - Plumbing system in disrepair. Hand wash sink in prep kitchen will not turn on and is covered with foil.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth stored at make bar on cutting board.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cloth in use on cook line.

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed cheese (50F - Cold Holding); cream (55F - Cold Holding). As per operator cheese and cream were placed in cooler at approximately 5:30 am this morning,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (50F - Cold Holding); cream (55F - Cold Holding). As per operator cheese and cream were placed in cooler at approximately 5:30 am this morning. 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 and beans (125F - Hot Holding); fried chicken (118F - Hot Holding) as per operator item was cooked approximately 1 hour ago. Operator turned up heat on hot holding units for both items Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by tray. Operator removed tray from sink. 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 - Soap dispenser at handwash sink not working/unable to dispense soap at hand washing sink in kitchen area

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

Basic - Cloth used as a food-contact surface. Observed cloth used to cover cooked tortillas

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on counter top at next to cooked foods. Operator removed phone from area Corrected On-Site

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

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn on cook line.

Basic - Food stored on floor. Observed container of oil, and bag of flour on floor in dry storage area.

Basic - Ice scoop handle in contact with ice. Operator lifted handle Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water draining slowly in hand wash sink in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed working container of salt,and flour missing label.

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags used to store tortilla mix.

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried ribs (100°F - Hot Holding) at front service steam tables.

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the time of the inspection observed no hot water at hand sink, water temperature 82°F. Ran water for approximately five minutes.

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

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

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food stored on floor. Observed cooking oil stored on floor in cook line and also observed bags of flour and beans stored on floor in dry storage room.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed ceiling and walls near cook line soiled with accumulated grease.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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

Basic - Single-service articles improperly stored. Observed singles service utensils stored on floor in dry storage room.

Basic - Stored food not covered. Observed flour and beans stored uncovered in storage room.

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