MORITAS CUBAN CAFE

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Handwash sink used for purposes other than handwashing. Storage of containers in hand washing sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash 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.

Intermediate - No soap provided at handwash sink.

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. Rocio Flores 10/12/25

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

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

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Yeniley

Basic - No handwashing sign provided at a hand sink used by food employees.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Croquettes 120F Warmer was turned up to higher temperature. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed paint thinner on shelf with clean utensils and containers. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Observed the Bag of onions stored on floor.

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

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. Form was emailed to the operator. Corrective Action Taken

Basic - Interior of microwave has accumulation of food debris on glass plate

Basic - No handwashing sign provided at a hand sink used by food employees. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+ in wiping cloth container.

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. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash 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. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Interior microwave has accumulation of /food debris.

Basic - No Heimlich maneuver/choking sign posted. Corrective Action Taken

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

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

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 - 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.

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

Basic - No handwashing sign provided at a hand sink used by food employees.

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad and cooked pork not date labled

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked ground beef in reach in cooler

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer Advisory was emailed to the owner to print and post

Basic - Equipment in poor repair. Reach in gaskets In disrepair.

Basic - Floors not maintained smooth and durable.

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

Basic - No handwashing sign provided at a hand sink used by food employees.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In front glass counter . Raw beef over cut green bean, milk, dressing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (49*°F - Cold Holding); cheese (50*°F - Cold Holding); Pork (49*°F - Cold Holding) Reach in unit in kitchen is not working , as per owner these items were put in cooler this morning to prep for breakfast and will be relocated . Items were relocated to freezer . Less than 4 hours.

Intermediate - Handwash sink used for purposes other than handwashing. Storage of spray bottles on handwash sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Chest freezer outside , Food stored outside. As per the owner this freezer is not used for any food used in the restaurant .

Basic - Cold holding equipment , reach in cooler in kitchen not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen handwash sink , and bathroom handwash sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on chest freezer.