FRITANGA MONIMBO PALMETTO BAY

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

Intermediate - Probe thermometer not used to ensure proper food temperatures.

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

Basic - Equipment in poor repair. Reach in cooler at cook line with gaskets torn. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle on cement blocks.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves at walk in cooler soiled.

Basic - Open dumpster lid.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed table top can opener blade soiled with food debris. Observed table top slicer on prep table soiled with food debris. Warning - From follow-up inspection 2026-01-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusted and pitting. Warning - From follow-up inspection 2026-01-05: Time Extended

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed dumpster and grease receptacle, not on a concrete pad at dumpster area. Warning - From follow-up inspection 2026-01-05: Observed grease receptacle on a concrete pad but not the dumpster. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled with debris. Warning - From follow-up inspection 2026-01-05: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled food debris. Warning - From follow-up inspection 2026-01-05: Time Extended

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Observed wash cloth sanitizer 10ppm located at kitchen and front counter. Manager adjusted sanitizing solution. Final reading 50ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sanitizer buck in sink located at front counter. Manager removed during 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/ Observed five employees during inspection with no CFM present. Certified Manager Alberto Cuarezma arrived during inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles at front counter not smooth and easily cleanable.

Basic - Dumpster overflowing garbage.

Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed op sink at preparation area next to three compartment sink blocked by a box and cleaning supplies. Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind shelf next to stove soiled with grease debris located at kitchen area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line observed cooked rice (124F - Hot Holding), left out of temperature control, as per employee for less than 3 hours, employee reheating rice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by plastic crates in the kitchen area. Employee removed it on site. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in the hand wash sink at kitchen area.

Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil stored on the kitchen floor at cook line. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line.

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler observed raw shell eggs stored over vegetables.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the food storage shelves observed a container with raw steak at raw steak (69F - Cold Holding), as per cook for less than 1 hour, cook placed steak back in the walk in cooler to rapidly cool down,

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table observed breaded chicken (120F - Hot Holding); enchiladas (112F - Hot Holding), as per employee for less than 4 hours, employee took the food to be reheated. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed a garbage can stored in front of the hand wash sink located in the kitchen

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. QT test strips not available

Intermediate - Packaged food not labeled as specified by law. Observed plastic containers with vanilla, oil not labeled by the common name.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used to scoop season.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler plastic curtains soiled, observed food container lid with soiled, observed walk in cooler handled soiled,

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

Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.

Basic - Floor tiles missing and/or in disrepair. Observed walk in cooler floor in disrepair,

Basic - Food not stored at least 6 inches off of the floor. Observed containers with raw steak not stored 6 inches off the floor,

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the serving cart handle.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with the chicken broth seasoning.

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

Basic - Old labels stuck to food containers after cleaning. Clean containers stored on the drain shelves above the three compartment with old labels.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed upright reach in freezer interior soiled, freezer located in front of the three compartment sink.

Basic - Stored food not covered. Under the preparation table observed chicken broth seasoning in a bucket not covered.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. I the walk in cooler observed raw chicken over cut cabbage. Manager placed raw chicken on the bottom.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table observed Fried cheese (122F - Hot Holding); Sweet plantains (112F - Hot Holding), as per manager for less than 2 hours, manager reheating food. In the kitchen stored in the oven Beef stew (112F - Hot Holding), as per cook for less than 2 hours, employee reheating food.

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

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

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Stored on preparation table. Employee removed it.