MOJITOS CUBAN CUISINE

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 employee rub face and continue work in kitchen without handwashing. Inspector spoke to operator about proper handwashing techniques, and provided handout. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked pork in walk in cooler. Operator removed chicken from above pork. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef in walk in cooler. Operator removed chicken from above beef. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 snapper filets thawed in ROP. Observed 11 Mahi Mahi filets thawed in ROP. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler Across cook line with ambient temp of 54F. The following TCS foods stored inside for less than 2 hours: pico de gallo (60F - Cold Holding); cut tomato (57F - Cold Holding). Operator grabbed ice to place on items. Corrective Action Taken 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 on cook line: Cooked onions (122F - Hot Holding). As per operator, less than 1 hour. Operator placed onto flat top to reheat. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed bathroom above wooden serving boards. Operator removed cleaner. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in ware wash area blocked. Operator moved shelf to access hand sink. Corrected On-Site Warning

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 all employee certificates expired; 11/24. Alejandro, Roberto, Xielem, Ruben, Eduardo. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Observed deli cup used as scoop in flour container. Operator removed cup. Corrected On-Site Warning

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 cooler Across cook line with ambient temp of 54F. The following TCS foods stored inside for less than 2 hours: pico de gallo (60F - Cold Holding); cut tomato (57F - Cold Holding). Operator grabbed ice to place on items. Warning

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 4 snapper filets thawed in ROP. Observed 11 Mahi Mahi filets thawed in ROP. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on shelf above utensils in waiter station. Operator removed during inspection. Corrected On-Site Warning

Basic - Food stored on floor. Observed cases of fries on floor in walk in freezer. Operator removed items off of floor. Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between wall and prep table next to ice bin. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. Operator had employees clean out at time of inspection. Corrected On-Site Repeat Violation Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in bar coolers and cooler in waiter station. Warning

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

Basic - Working containers of food removed from original container not identified by common name. Observed in dry storage; flour no label. Warning

Intermediate - - From initial inspection : 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 all employees' food handler certifications expired on November 20, 2024. Repeat Violation Admin Complaint - From follow-up inspection 2025-09-04: 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 all employees' food handler certifications expired on November 20, 2024. Time Extended - From follow-up inspection 2025-12-01: 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 all employees' food handler certifications expired on November 20, 2024. Repeat Violation - From follow-up inspection 2025-09-04: 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 all employees' food handler certifications expired on November 20, 2024. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on rack above prep table: pork skin in oil (60F - ambient) . As per operator, skin is removed from cooked pork and fried for service as garnish. Pork has been on counter for 3 days prior to inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on rack above prep table: pork skin in oil (60F - ambient) . As per operator, skin is removed from cooked pork and fried for service as garnish. Pork has been on counter for 3 days prior to inspection.

High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on rack next to handsink at kitchen entrance above plates used for food for customers.

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. Observed no form or kit on site. Inspector provided form via email. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed aprons stored in handsink at warewash area. Operator removed during inspection. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet.

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 all employees with expired food handler training11/24. As per manager, appointment set up for them to be renewed.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle next to handsink where chemicals are stored with no label. Operator wrote down name during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents above rack with chemicals next to handsink. As per operator; tech is coming to replace. Corrective Action Taken

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 cold unit across cook line with ambient temperature of 50F. The following foods stored above: cut tomato (50F - Cooling); cut lettuce (55F - Cooling); pico de gallo (55F - Cooling) .Items were placed on heavy ice for rapid chill. As per operator, food has been there less than 3 hours prior to inspection.

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 Mahi filets thawing in ROP in standing water. Operator placed under running water and cut open packages and fish is fully cooked. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at line across steam table: 80F. Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven handles across steam table.

Basic - Missing drain plug at dumpster.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers throughout kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed Mahi filets thawing in standing water of 43F. Operator placed under running water.

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

Basic - Working containers of food removed from original container not identified by common name. Observed flour and sugar containers with no label, operator named. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (62F - Cold Holding); cooked chicken (67F - Cold Holding), stored inside the walk in cooler. As per operator food was prepared 10 hours before the inspection. Discussed and coached employee in proper cooling methods.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw whole fish stored inside the walk in cooler. Employee removed items and placed them correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (62F - Cold Holding); cooked chicken (67F - Cold Holding), stored inside the walk in cooler. As per operator food was prepared 10 hours before the inspection. Discussed and coached employee in proper cooling methods.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. During the inspection employee cleaned it.Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, located at cooking line, located at cooking line.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at preparation area.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 100°F. Employee discarded water, and removed and washed utensils. Corrected On-Site

Basic - Reach-in cooler interior have accumulation of soil residues, located at servers station. During the inspection employee cleaned it. Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed throughout kitchen area, about 5+ live flying insects with a few landing on a cutting board where an employee was prepping food. Advised chef to clean and sanitize cutting board. Observed at runners station about 2 live flying insects. Observed at lobby bar area , about 10+ live flying insects flying above open ice bin and landing on counter top/ bar menu. Warning - From follow-up inspection 2024-04-04: At time of callback inspection observed 7 live flying insects in kitchen area of establishment on the ceiling near the ice bin. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler, containers of raw chicken stored over raw beef. Warning - From follow-up inspection 2024-04-04: At time of callback inspection still observed raw chicken stored over raw beef and fish in walk in cooler. Time Extended

Intermediate - - From initial inspection : Intermediate - Nonfood-grade basting brush used in food. Observed paint brush used at coffee station area of kitchen. Warning - From follow-up inspection 2024-04-04: At time of callback inspection still observed paint brush used at coffee station. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice bin at rear of kitchen. Warning - From follow-up inspection 2024-04-04: At time of callback inspection observed ice bin still soiled. Time Extended

Basic - - From initial inspection : 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 for reach in cooler across from cook line. Warning - From follow-up inspection 2024-04-04: At time of callback inspection observed cooler not in use with no TCS food. Operator waiting on technician. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting boards on prep tables across from cook line. Warning - From follow-up inspection 2024-04-04: At time of callback inspection still observed cutting board no longer cleanable. Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed uncovered cup of water stored on prep table across from cook line. Warning - From follow-up inspection 2024-04-04: At time of callback inspection still observed uncovered cup of water stored on prep. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler gaskets throughout kitchen soiled with food build up. Warning - From follow-up inspection 2024-04-04: Observed at reach in cooler gaskets throughout kitchen soiled with food build up. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observed in walk in cooler, trays of marinated meats already cooled, not covered. Warning - From follow-up inspection 2024-04-04: At time of callback inspection still observed trays of marinated meats already cooled,uncovered. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-2023 Admin Complaint

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.

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

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

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

Basic - Soiled dry wiping cloth in use.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler: raw pork and raw chicken stored above whole limes and bell peppers. Discussed with the operator the proper method and provided the handout to the operator for the proper storage of food. Observed operator move the raw pork and raw chicken to the shelves with other raw pork and raw chicken during the inspection. Corrected On-Site

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

Basic - Food stored on floor. Walk in freezer: cases of tostones stored in the floor. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Prep area. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed in the dry storage area: bug zapper stored above a table with croquette filling stored on top. Observed operator move the croquette filling to another table in the kitchen. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Prep area. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed on a shelf in front of the main cook line: small to go containers not inverted. Corrected On-Site

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

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed 5 lights in disrepair in the prep area. Repeat Violation - From follow-up inspection 2022-02-24: Light shield damaged/in disrepair. Observed 5 lights in disrepair in the prep area. Time Extended

Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Kitchen prep tables. - From follow-up inspection 2022-02-24: Did not observed soiled dry wiping cloth in use. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2022-02-24: Walk-in cooler shelves with rust that has pitted the surface. Time Extended

Basic - - From initial inspection : 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 ambient temperature at 55F in the kitchen area and reach in cooler located at the back prep area. - From follow-up inspection 2021-11-03: Observed reach in cooler ambient temperature at 53F in the kitchen area and reach in cooler located at the back prep area. No food was stored inside. Time Extended - From follow-up inspection 2022-01-06: Observed reach in cooler ambient temperature at 44F. Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed 4 lights in disrepair in the kitchen area. - From follow-up inspection 2021-11-03: Light shield damaged/in disrepair. Observed 4 lights in disrepair in the kitchen area. Time Extended - From follow-up inspection 2022-01-06: Observed 1 light in disrepair in the kitchen area. Time Extended