NUNO'S CAFE

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Diced tomato and sliced tomatoes prepared 9-26-25 Pork sausage prepared 9-26-25

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Operator stated they pull the food out less than 1 hour ago .

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/ Manager showed up middle of my inspection Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Make table .

Basic - Equipment in poor repair. Gasket torn at the one door reach-in cooler . Repeat Violation

Basic - Food stored on floor. Soda buckets stored on floor back of the house. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110 f

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

High Priority - Live, small flying insects found Observed 2 live flying insects one by the dish area and one by the mop sink not touching any food . Next routine visit per supervisor.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 door cooler the one next to the whole ; cooked potatoes (48f-56f cold holding)over night. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door cooler the one next to the whole ; cooked potatoes (48f-56f cold holding)over night Repeat Violation

Basic - Equipment in poor repair. Gasket torn at the reach-in one door cooler the one in the middle between the one door cooler and one door freezer. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Broken lids used to covered the cooked potatoes.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salmon marinated labeled at 12-04 Operator stated that they just made it Tuesday yesterday but they didn't change the label .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler#2; chicken in oil (46F - Cold Holding); salmon (47F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler#2; chicken in oil (46F - Cold Holding); salmon (47F - Cold Holding);.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink . Repeat Violation

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. Operator had the signatures at the wrong form sent it to him and he will print it and fix it . Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn bottom of make table.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in 2 door freezer at the back .

Basic - Water leaking from pipe and/or faucet/handle. Mop sink .

High Priority - Nonfood-grade bags used in direct contact with food. Stored green papers direct at welcome bag at the reach-in freezer. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs stored on top of make table without physical barrier top of cheese on the bottom. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored on top of French fries at the reach-in freezer l Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored on top of ice T at the front cooler . Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 broken shell eggs .

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink .

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped at the employee hand sink front area .

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. Josephine-Madilyn expired 05-10-2014

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the table the one next to the dump sink at the kitchen. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. In use cover containers broken (the one covered the pico ). Operator trash it . Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between the 2 make table. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 114f . Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed limes stored on top of milk at front area . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand sink blocked with make table at kitchens area . Repeat Violation

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. No signature at the employee agreement. Provided new copy to the operator. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Storage are . Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Lids stored under soap dispenser at the coffee station. Operator move it . Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at bottom of make table.

Basic - No handwashing sign provided at a hand sink used by food employees. Employee hand sink next to make table.

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. Strip black

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook cracked eggs and plated omelettes. Educated staff and she washed her hands. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Crockett from 40 minutes ago at 9:56 (46F - Cooling); second temp at 10:29 49F. Observed Items stacked on reachin cooler shelves. Advised to I stack until cool. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Sink on cook line. Blocked by make table. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Display cooler on service counter

Basic - Ceiling tile missing. Over mop sink

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 112F -second temp 203F.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (45F - Cold Holding); from 3 days ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding); from 3 days ago

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table, large white.

Intermediate - Handwash sink not accessible for employee use at all times. Sink on middle service area. Make table close.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Melons. Staff added date. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.. bottled water. Manager threw out. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Middle kitchen next to dish.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. / salmon 45F from yesterday Warning - From follow-up inspection 2022-01-25: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ salmon 45F from yesterday Warning - From follow-up inspection 2022-01-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times./ knife in sink. Manager removed Corrected On-Site Warning - From follow-up inspection 2022-01-25: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./ dish storage. Manager corrected. Warning - From follow-up inspection 2022-01-25: Time Extended