EL MEGACHUZO

Basic - Commercially processed reduced oxygen packaged raw mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

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

Basic - Ice buildup in reach-in freezer.

Basic - In-use wet wiping towel used under cutting board. Manager removed. Corrected On-Site

Basic - Observed reach in freezer in disrepair and has exposed insulation. Repeat Violation

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

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense chips. Advised manager and removed. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line shelves in reach in cooler and prep table. Repeat Violation Warning - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler/ freezer gaskets torn.. Repeat Violation Warning - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Repeat Violation Warning - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Warning - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Observed cases of oil stored on floor in kitchen area. Repeat Violation Warning - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Observed white reach in chest freezer in disrepair and not constructed in a durable manner. Warning - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Repeat Violation Warning - From follow-up inspection 2026-02-23: Time Extended

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. Discussed and emailed form to operator.

Basic - Bowl with no handle used to dispense cooked rice. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured located in bar area.

Basic - Cardboard used to line food-contact shelves.

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

Basic - Food stored on floor. Observed cases of food on floor in dry storage area.

Basic - Ice buildup in reach-in freezer. Repeat Violation

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

Basic - Standing water in bottom of reach-in-freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water. Located next to 3 compartment sink.

Basic - Wall soiled with accumulated debris.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored above raw beef. Located in reach in cooler.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and reach in freezer door in disrepair. Repeat Violation

Basic - Ice buildup in reach-in freezer.

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

Basic - Reach-in cooler shelves with rust that has pitted the surface and in disrepair.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork chops thawing at room temperature. Located on prep table in prep area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind 3 compartment sink soiled with accumulated debris.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining cut leafy greens.

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 present and engaging in food preparation with no certified food manager.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of chips.

Basic - Cardboard used to line nonfood-contact shelves. Located next to fryer.

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

Basic - In-use scoops stored on equipment door handle between uses. Located on stove door. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.

Basic - Reach-in cooler/freezer interior and shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind 3 compartment sink soiled.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a pan of bacon. Chef removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef being stored on top of various fish. Located in reach in cooler under grill.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling sanitizer bucket with water from hand washing sink.

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

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

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Manager removed. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in kitchen area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw beef and raw beef being stored on top of raw snapper. Located in reach in cooler.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in kitchen area and prep area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Located on top of reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top of cooked chicken. Located in reach in cooler in dry storage area.

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 about 8 employees engaging in food preparation with no certified food manager at time of inspection.

Intermediate - No soap provided at handwash sink. Located in bar area.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef being stored on top of ready ready to eat foods in reach in cooler located in storage area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef being stored on top of raw salmon in reach in cooler. Located under grill.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Carbon dioxide/helium tanks not adequately secured. Located behind front counter.

Basic - Cardboard used to line food-contact shelves. Located throughout kitchen area.

Basic - Food stored on floor. Observed cases of fries being stored on floor in kitchen area and buckets of food being stored on floor in dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 93°F and located on grill.

Basic - Interior of white chest freezer in disrepair and has exposed insulation.

Basic - Light shield damaged/in disrepair. Located above oven.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind 3 compartment sink sink soiled with black debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top of cooked beans and raw beef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41°F cut tomatoes (54°F - Cooling); shredded cheese (54°F - Cold Holding); sliced (63°F - Cold Holding); sliced cheese (60°F - Cold Holding) All were located on reach in cooler in front of stove. As per manager cooler was off and food had only been in cooler for about 30 minutes. Manager moved to another cooler to cool.

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

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 cooler with ambient temperature of 61°F. As per manager cooler was turned off. Manager turned on cooler and moved all foods to another reach in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 98°F.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

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

Basic - Standing water in bottom of reach-in-cooler.