CITY HALL CAFE

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. Guerrmo Gerardo Warning - From follow-up inspection 2026-03-31: no up to date food handler training for Guerrmo or Geraldo at callback inspection Admin Complaint

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 120F Water for utensils was put over flame to reheat Corrective Action Taken Warning - From follow-up inspection 2026-03-31: Utensil Water @ 110F waters was put on flat top to reheat Time Extended Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (42F - Cold Holding); chicken salad (44F - Cold Holding); chic peas (44F - Cold Holding); ; Poultry (48F - Cold Holding) The RIC lids were closed to help cool down items in the top of counters Ice was added to chicken and fish in reaching cooler Corrective Action Taken

Basic - Accumulation of lime scale on the inside of the dishmachine.

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

Basic - Open dumpster lid. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding Cooked chicken @90F

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water is 119F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Low boy cooler gadgets are soiled.

Basic - Single-service white plastic forks knives and spoons not stored inverted or protected from contamination.

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line Reach in cooler gaskets are soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fan at dish washer

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Poultry (84F - Hot Holding); Poultry (81F - Hot Holding); cooked and sitting on top steam warmer in containers

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bathroom used by employees.

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Time/temperature control for safety food thawed in an improper manner. Meatball thawing in sink 40 F

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. 200ppm chlorine diluted to 100 ppm chlorine Corrected On-Site

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 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

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

Basic - Single-service articles , plastic forks , at wait station not stored inverted or protected from contamination.

Basic - Wiping cloth sanitizing solution stored on the floor. 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. 0 ppm chlorine

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Chicken 100F chicken was put on top of warming unit. Corrective Action Taken

High Priority - Raw animal food not separated from ready-to-eat food during preparation.I in stand up reach in unit . Raw shrimp over produce.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (47F - Cooling); chic peas (44F - Cold Holding); feta cheese (45F)thermostat was turned to colder temperature in unit. Poultry (47F - Cold Holding); cut tomatoes (45F - Cold Holding); pasta (47*F - Cold Holding) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled Corrected On-Site

Basic - Equipment in poor repair. 2door reach in cooler is not working . All food has been relocated to a working unit .

Basic - Food being prepared outside. Observed a electric oven outside of the kitchen , under cover used for cooking pork roast.

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

Intermediate - Handwash sink used for purposes other than handwashing cook filling container in hand wash sink

Basic - In-use ice scoop stored on soiled surface between uses.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reachin prep counter on cook line are soiled

Basic - Unprotected ice machine in a customer/nonsecure area. Outside and next door , not locked

High Priority - - From initial inspection : High Priority - In cook area Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2022-01-11: There is No vacuum breaker installed at hose Bibb near handwash sink in kitchen. White hose Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-01-11: At call back inspection inspection there is no employee food handler training for any of the employees. Adonis Espinosa Rolando Espinosa Freddy Espinosa Admin Complaint

Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2022-01-11: lid open on dumpster Time Extended