ALFREDO'S COOKHOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cut vegetables inside reach in cooler at cook line, employee stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw salmon still on ROP packaging inside reach in cooler at cook line, operator discarded during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (48F - Cold Holding) on reach in cooler at cook line, as per employee less than 2 hours. Employee moved back to walk in cooler. Corrective Action Taken Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercially processed cooked lobster not date marked on reach in cooler at cook line, as per employee over 24 hours.

Basic - Bowl or other container with no handle used to dispense food. Observed on coleslaw container, operator removed during inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust and grease accumulated on ac vents at cook line.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed tong stored on garbage can at cook line, operator moved tong to dishwashing area. Corrective Action Taken

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 raw salmon still on ROP packaging inside reach in cooler at cook line, operator discarded during inspection. Corrected On-Site Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle.

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 on baking soda containers at dry storage area, operator removed during inspection. Corrected On-Site

Basic - Open dumpster lid.

Basic - Reuse of single-service or single-use articles. Observed food stored on reused butter containers at walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef steak stored above raw fish fillets on shelves at walk in cooler, operator stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage (121F - Hot Holding) on flat grill, as per operator less than 1 hour. Operator proceeded to reheat during inspection. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked sausages not date marked inside reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag next to coffee warmer at front counter, operator moved during inspection. Also observed a personal bag and jacket on rack at dishwashing area.Corrected On-Site Corrected On-Site

Basic - Food stored on floor. Observed raw fish fillets container stored on walk in freezer floor. Operator stored properly during inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line, operator removed knife to dishwashing area. Corrective Action Taken

Basic - - From initial 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. Observe raw tuna packages still on ROP on drawers at cook line, operator cut packages during inspection. Corrected On-Site Repeat Violation - From follow-up inspection 2025-04-16: Still observed raw tuna packages still on ROP on drawers at cook line, employee cut packages during inspection. Corrected On-Site

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-04-16: Time Extended

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. Observed Dishwasher (Chlorine 0ppm).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked yellow rice (51F - Cold Holding); cooked potatoes (48F - Cold Holding) by cook line, as per employee less than 45 minutes. Employee moved food to walk in cooler. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meatballs soup container not date marked in walk in cooler, as per operator over 24 hours. Corrected On-Site

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 tuna still on packages at walk in cooler, employee open packages during inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers next to dishwasher machine.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in freezer at cook line. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to slicer at cook line.

High Priority - Dented/rusted cans present. See stop sale. Observed 2 corned beef and 1 tomatoes sauce dented cans on dry storage area. Manager removed them. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook changing gloves without washing hands. Instructed manager to inform employee hand washing procedures.

High Priority - Food with mold-like growth. See stop sale. Observed a bag mozzarella cheese with mold like growth inside reach in cooler across from flat grill. Employee removed and discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Polled eggs (47F - Cold Holding); shredded cheese (47F - Cold Holding, as per operator less than 4hours , in reach in cooler across from flat grill. Employee moved to walk in cooler.Corrective Action Taken Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container with chips inside handwashing sink across 3 compartment sink. Employee removed and stored properly. Corrected On-Site

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. Observed manager printed copies and all present employee read and signed during inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna salad (41F - Cold Holding) inside walk in cooler, As per operator from previous day, employee labeled product properly. Corrected On-Site

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.

Basic - Bowl or other container with no handle used to dispense food. Observed inside rice warmer in prep area. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep station. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook handling food without a hair restraint. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed plastic crate with vegetables on the floor inside walk in cooler.

Basic - Ice scoop handle in contact with ice. Observed in the ice maker across from dry storage room.

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle in contact with pico de gallo in prep area . Employee removed and stored properly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed front counter handwashing sink next to reach in cooler without sign. Manager printed sign and posted.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on prep table Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed croutons container next to prep area or identify with common name.

High Priority - Metal stem-type thermometer soiled.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken wings 42° F (Cold Holding) date marked on 10/16/2023 in shelves at walk in cooler. Manager discarded during inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings 42° F (Cold Holding)date marked on 10/16/2023 in shelves at walk in cooler. Manager discarded during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (47F - Cold Holding)in reach in cooler at cook line, as per employee less than 2 hours. Employee add ice during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (97F - Hot Holding) at steam table, as per employee less than 2 hours.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm) 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. Provided form during inspection.

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. Provided form during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken broth and cooked black beans not dated, as per employee over 24 hours, in shelves at walk in cooler. Employee dated during inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in men's bathroom.

Basic - Bowl or other container with no handle used to dispense food. Observed a portion cup inside of coleslaw container in reach in cooler at the cook line, Manager removed during inspection. Corrected On-Site

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 tuna packages (frozen) thawing in ROP packages in reach in cooler at the cook line. Instructed Manager proper thawing procedure. Manager cut packages during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop handle at the bar area.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in preparation table, Manager removed towel and placed a plastic mat. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the men's bathroom. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed in clean plastic container in shelves next to dishwasher machine.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drinks in reach in cooler at the cook line, Manager discarded during inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Equipment in poor repair. Observed the gaskets of the kitchen reach by the grill in cooler in disrepair

Basic - Food not stored at least 6 inches off of the floor. Observed mac and Cheese stored on the floor of the walk in freezer.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Ice buildup in reach-in freezer . Observed ice buildup at the white reach in cooler next to the walk in cooler. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed the insulation exposed of the reach in freezer by the walk in freezer .

Basic - No container installed for catching grease from hood drip tray. Observed no hood drip pan on the hood over the fryers

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the front counter hand wash sink.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (69F - Cold Holding); cut tomatoes (68F - Cold Holding); cut lettuce (71F - Cold Holding); raw beef (58F - Cold Holding); raw chicken (53F - Cold Holding) inside the cook line reach in cooler as per operator less than 2 hours due to the rush time. Observed butter (48F - Cold Holding); ham (48F - Cold Holding); mozzarella sticks (49F - Cold Holding); commercially processed precooked chicken (48F - Cold Holding) inside the walk in cooler as per label more than 1 day, operator discarded food. Observed milk (49F - Cold Holding) stored inside the walk in cooler as per operator milk was received today before inspection. Repeat Violation - From follow-up inspection 2022-08-23: Observed cheese (62F - Cold Holding); cut tomatoes (53F - Cold Holding); cut lettuce (54F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (49F - Cold Holding) inside the cook line reach in cooler as per operator less than 2 hours due to the rush time. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2022-08-23: Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test strips. - From follow-up inspection 2022-08-23: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test strips. 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 cook line reach in cooler ambient temperature at 59F. Observed walk in cooler ambient temperature at 48F. - From follow-up inspection 2022-08-23: Observed cook line reach in cooler ambient temperature at 47F. Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed chest reach in cooler in poor repair, no food was stored inside. Observed reach in freezer gaskets broken located at the bar area. - From follow-up inspection 2022-08-23: Observed chest reach in cooler in poor repair, no food was stored inside. Observed reach in freezer gaskets broken located at the bar area. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2022-08-23: Walk-in cooler shelves with rust that has pitted the surface. Time Extended

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. Observed the dishwashing machine chlorine sanitizing concentration at 10 ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the chlorine sanitizing solution concentration is corrected

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the front counter, bar area, butter (66F - Cold Holding).. per operator less than three hours.operator put the butter over ice to reduce the temperature Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Floor not cleaned when the least amount of food is exposed. Observed at the kitchen area the floor soiled with food and grease

Basic - Food not stored at least 6 inches off of the floor. Observed in the storage area soy containers stored on the floor.

Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored on top of the ice machine dirty surface.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed the door of the kitchen reach in cooler broken.

Basic - Old labels stuck to food containers after cleaning. Operator removed the old labels Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at the bar area forks FCS up. Operator will use gloves to work with the forks.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water on the dishwashing area floor.

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Observed sanitation bucket with 0 ppm of chlorine solution. Operator add more chlorine up to 100 ppm. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk in cooler observed, raw beef patties and raw ground beef over deli turkey. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at bar area half and half p/c at 68°F. As per operator for less than 2 hrs, operator put items back to reach in cooler. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents with accumulation of dust.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed ovens with accumulation of debris.