OLD CUBAN CAFÉ

High Priority - Employee washed hands with no soap. Employee washed hands with out soap on dump sink. Inspector coached employee on proper hand wash . Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flan kept in reach in cooler overnight with temperature of 45F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flans kept overnight on speed rack on prep area with temperature of 46F Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands on dump 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. No food reporting agreement for employees , inspector provided printed copy and employees signCorrected On-Site Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Operator removed empanadas from freezer no label changed. 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. Bread pudding and flans made on Saturday with no date.

Basic - Cutting board has cut marks and is no longer cleanable. Make table s on cook line Repeat Violation

Basic - Dead roaches on premises. 1dead roach on floor by kitchen entrance from bar 1 dead roach in floor behind hose on mop sink are Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dm not working per operator it has a issue with their bleach. Must be complied by next unannounced inspection or removed consult with Tallahassee. Repeat Violation** Repeat Violation

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

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

Basic - Plumbing system in disrepair. Cold water will not dispense when faucet turn on at hand wash sink across from walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on prep area have mold like substance

Basic - Stored food not covered. Steak uncovered on freezer Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler and walk in freezer . Had to use flash light to be able to identify food items and be able to see in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed garlic and lettuce stored over peeled and cut vegetables in walk in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on prep area and on dish area

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 25 lbs tanks Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk kept overnight on coffee area reach in cooler with temperatures of 46- 51F. Discarded Yellow whipped topping kept on cake prepped area overnight with temperature of 55F. Discarded Garlic sauce and Sazon complete with garlic kept on cook line for less than 4 hrs with temperature of 78F . Placed in cooler . Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Whole pork kept on hot box located by walk in freezer , kept for less than 4 hrs with temperature of 120F. Reheated to 165F. Corrective Action Taken Repeat Violation

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/ 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. Whipped topping prepared on Tuesday and kept on cake prep area with no date marking .

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap on men's bathroom located by cake prep area due to dispenser been broken. Employee placed a bottle with soap. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in cook line

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine dish machine not in service . Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cup with orange soda kept on prep area . Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing a sandwich while wearing a watch. Servers preparing coffee while wearing a watch and bracelets. Employee preparing Dulce de leche while wearing a bracelet and diamond ring. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cases of chocolate cake kept on walk in freezer floor in cake prep area . Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on coffee station in water with temperature of 70F Spoon in water with temperature of 78F in cook line, Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in cook line

Basic - Time/temperature control for safety food thawed in an improper manner. Steak been thawed in hot water standing water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels kept on top of cutting boards on cook line. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham steak kept in sandwich station , kept for less than 4 hrs with temperature of 48F. Diced ham and tomatoes kept in reach in cooler make table for less than 4 hrs with temperature of 47F. Garlic cilantro sauce kept in buffet cold holding area, kept for 2 hours with temperature of 52F. Inspector asked employees to add ice for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Garlic oil kept in buffet area ton add to cassava , kept for less than 4 hrs with temperature of 100 F inspectors ask manager to reheat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Green sponge inside hand sink at bar. Corrected On-Site

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

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/ Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine dish machine not in service.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cups kept on top of reach in cooler in cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Door in cook line

Basic - Food not stored at least 6 inches off of the floor. Cases of meat kept on walk in freezer floor in prep area. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Blue wiping towel kept in cook line.

Exit door locked. For reporting purposes only. Exit door in prep kitchen locked. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in hand wash sink next to dish area. No paper towels in handwash sink in bakery Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup in hood filters

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken cooling in walk in cooler over night 44-46f. Per manager, product was cooked in pot and placed in walk in cooler in same pot covered with tin foiled wrapped on top at 9pm on 2/29/24 and hasn't been removed from walk in cooler since.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cake with bare hands while decorating cake. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over strawberry jam in fridge in bakery area. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken cooling in walk in cooler over night 44-46f. Per manager, product was cooked in pot and placed in walk in cooler in same pot covered with tin foiled wrapped on top at 9pm on 2/29/24 and hasn't been removed from walk in cooler since.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken in hot box hot holding at 125f. Per the manager, item was in hot box for an hour. Corrective action taken to reheat product to 165f. Corrective Action Taken

Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time. Entered facility and person in charge called the manager. The manager stated that they would arrive in 15 minutes and inspectors to wait in dining area until the manager arrived. Spoke with person in charge and she allowed the inspection to start. After 5 minutes in the kitchen an employee, explained to us that we had to wait in the dining for the manager. Inspectors were not able to begin/conduct inspection Admin Complaint

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

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

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

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Juice strainer under soap dispenser in hand wash sink in coffee station Corrected On-Site Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Cove base missing at hand sink across from walk in cooler

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on panini station needs cleaning. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets. Serving drinks.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Servers with ponytail over shoulder. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Line cooks with no hair restraint. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door with gap. Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on fryer sides and griddle. Hood with debris and build up oil.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall with debris over panini/sandwich station.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White flap had black build up at ice machine located by dish wash areaCorrected On-Site Corrected On-Site

Basic - Equipment in poor repair. Reach in drawers at cooks line observed two drawers that do seal when closed

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up on plastic curtains,ceiling and on the fans

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at the front line had 10ppm of chlorine,operator discarded and corrected At triple sink the rinse part had 200ppm of chlorine.operator fixed to reflect 50ppm Corrected On-Site

High Priority - Container of medicine improperly stored. Travel size container of tums stored in middle reach in cooler at cooks line in regular kitchen Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cooks line blocked by fan 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. Ground beef cooked day before no date marking at production kitchen reach in cooler

Basic - Bowl or other container with no handle used to dispense food. Container of sugar at production kitchen has bowl instead of scoop

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile in storage area at production kitchen Ceiling and fan at walk in cooler at regular kitchen has dust buildup

Basic - Cleaned and sanitized equipment or utensils not properly stored. Orange juice strainer stored under soap dispenser at front counter Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Two white cutting boards on make table at cooks line Bottom reach in drawer on cooks line does not close all the way

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets stored on storage racks in production kitchen

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door leading to outside at production kitchen

Basic - Food not stored at least 6 inches off of the floor. Oranges in milk crate stored on floor of walk in cooler at production kitchen Bag of potatoes stored on floor of walk in cooler located in kitchen side of facilityCorrected On-Site Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with all purpose seasoning and rice on cooks line at kitchen side Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan at cooks line has dust build up

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.Dish machine chlorine with 0 ppm.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects close to back door at prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over fries and plantains in reach in cooler located at sandwich station. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.She'll eggs kept overnight on reach in cooler in prep area with temperature of 47F. Mozzarella cheese kept on reach in cooler at prep area with temperature of 47F.

Basic - Cutting board has cut marks and is no longer cleanable.Multiple cutting boards on cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside.Gap on side of back door located at prep area.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Light shield damaged/in disrepair.2 light bulbs on hood suppression system at prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers on walk in cooler have dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Mold like substance at wall in prep area.

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside.Gap beneath back exit door in cook line, gap on the side of door at bulk prep area. Warning - From follow-up inspection 2022-07-15: Time Extended - From follow-up inspection 2022-07-18: Time Extended

Basic - - From initial inspection : Basic - Light not functioning.Missing light shield over dry storage area. Warning - From follow-up inspection 2022-07-15: Time Extended - From follow-up inspection 2022-07-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair.Gaskets at walk in freezer torn. - From follow-up inspection 2022-01-04: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - From follow-up inspection 2022-01-04: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2022-01-04: Time Extended

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

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 arrived during inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic cup used in multiple bulk containers. Items were removed and proper scoop replaced. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt stored in reach in cooler next to cook line. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone sitting in prep area across from fryer. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Soy oil in boxes on floor by storage shelves. Corrected On-Site

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

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