BAKAN

Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloth stored inside handsink located near reach in freezer. Employee removed it. Corrected On-Site

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

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

Basic - Food not stored at least 6 inches off of the floor. Observed Box with lemon not stored at least 6 inches off of the floor next to walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer located next to walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Observed hood filter soiled at cook line.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line and at kitchen.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hood filter soiled at cook line. Observed reach in coolers gaskets soiled. - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind 3 compartment sink. Observed wall soiled behind handsink located at entrance at kitchen. Repeat Violation - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Repeat Violation - From follow-up inspection 2026-04-21: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw octopus stored over cooked short ribs at walk in cooler. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at all handisnks at establishment.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled behind handsink at entrance of kitchen.

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

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container used to scoop rice inside rice bin in the prep area. Operator removed container. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed red microwave door handle soiled at the cook line area. Operator wiped down. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed cloth used to cover tortillas located across the cook line. Operator remove cloth immediately. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled in the back and front cook line. Observed reach in cooler located across cook line in back prep area with soiled gaskets.

Basic - Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards located next to the cook line with cut marks and no longer cleanable. Operator discarded cutting boards and placed new ones. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray. Observed missing drip tray in back preparation area and front cook line area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves located across the cook line with accumulation of rust.

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves located at cook line with rust. - From follow-up inspection 2024-07-16: Observed reach in cooler shelves located at cook line with rust. Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed sanitizer was 0ppm. 3 compartment sink was set up. Repeat Violation Warning - From follow-up inspection 2023-03-28: Observed dishwasher machine is out of order. 3 compartment sink is set up. Ecolab is coming today to fix itComplied Time Extended

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed sanitizer was 0ppm. 3 compartment sink was set up. Repeat Violation Warning - From follow-up inspection 2023-03-28: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed sanitizer was 0ppm. 3 compartment sink was set up. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Warning - From follow-up inspection 2023-03-28: Observed hood filters soiled. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired Oct 2022. Operator paid the license. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front bar area. Operator placed paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at the front bar area. Operator provided soap. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Operator placed a covered waste receptacle. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Observed a plastic container with a broken blue lid. Operator removed it. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses.observed ice scoop was stored on dirty surface. Operator placed ice scoop inside a bucket. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at the oven door handle. Operator removed them. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed under a white cutting board at the kitchen area. Operator removed it. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the front bar area. Operator placed them behind the bar. Corrected On-Site

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 a plastic container with sugar not labeled. Operator placed a label. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Quaternary 0ppm).

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes and kitchen utensils at the Dishwasher (Quaternary 0ppm). Operator sets up the triple sink (Quaternary 200ppm) at the time of the inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5+ flies flying around the ware-washing located next to the preparation area without touching food.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching cellphone then returned to work with food without changing gloves. Operator coached employee. Employee washed her hands and put gloves on at the time of the inspection. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed and emailed handout to the operator for the big 6 foodborne illness. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed 1 pot with food stored inside the hand washing sink located inside the kitchen next to the back door. Employee removed pot from the sink at the time of the inspection. 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/ Felipe Indriago. As per operator Felipe Indriago has been working at the establishment more than 2 months ago.

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. Xiomara Rodriguez. As per operator employee Xiomara Rodriguez has been working at the establishment more than 2 months ago.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed corvina fish inside of reduced oxygen package being thawed inside the walk-in cooler. Operator removed the package at the time of the inspection. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed bar dishwasher at 0ppm chlorine. Establishment was already bringing glasses to main Dishwasher in kitchen running at 100ppm chlorine. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee place lime on drink as garnish with bare hands. Lime was not cooked prior to serving to guest.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, without washing hands.

Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored in hand washing sink. 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/ Observed approximately 25 employees working , engaged in food preparation/ handling with no certified food manager present.

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