MARES REAL PERUVIAN CUISINE

High Priority - Non-food grade paper/paper towel used as liner for food container. Shredded sweet potatoes stored on top of paper towels at front counter

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak temping at 50F at reach in cooler at cooks line, per operator items were bought in from walk in cooler to reach in cooler less than 2 hours.operator moved steaks to reach in freezer for temperature recovery Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Throughout kitchen cutting boards are stained

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at front counter had dishes in sink. Operator moved to dish wash area Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Emailed operator time plan Corrective Action Taken

Basic - Equipment in poor repair. Low boy reach in cooler at entrance to cooks line does not seal when closed

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

Basic - Floors not maintained smooth and durable. Metal floor at walk in cooler by walk in freezer

Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse to rinse blender and coffee pots.

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing sanitizer at bar and on shelf atb kitchen entrance without label. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf with spices and on prep table on cooks 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. Keys and cellphones on shelf with spices. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on reach-in cooler torn on cooks line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Beneath and around back exit door.

Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked on cooks line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water in bucket on the floor on cooks line temping 84F.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and exterior of microwave soiled with food debris.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls at ware washing area.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. cutting boards throughout kitchen. - From follow-up inspection 2025-07-02: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observed Yuca, fried plantains stored uncovered in reach in freezer at cooks line. - From follow-up inspection 2025-07-02: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork over limes and potatoes in walk in cooler. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and octopus over ready to eat salsas in make table at ceviche bar. Operator moved. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed quinoa dated 10/22 and anticuchera salsa marked 10/26. Operator discarded. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta held at 48F Cooked rice at 54F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice held at room temperature for sushi rice 54F, advised operator to add rice to existing time plan. Cooked pasta held at 48F. Heavy whipping cream 74F. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at either side of splitter at mop sink. Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceviche not identified as containing raw animal product on menu. All paper and digital menus need to have advisory. Warning

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/ 6 employees present at time of inspection. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans on file do not match arrangement of restaurant. Warning

Intermediate - No soap provided at handwash sink. No soap at ceviche bar handwashing sink. Operator provided soap. Corrected On-Site Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed two salsas labeled 10/22 in walk-in cooler reach in held there to thaw. Per operator salsas are frozen and taken out for later consumption. Advised operator to mark when salsa was taken out of freezer. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided handout to operator. Operator posted. Corrected On-Site Warning

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

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone next to multiple seasonings at prep area. Operator moved. Corrected On-Site Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs hanging on garbage can by cooks line. Operator discarded tongs. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. At prep table. Warning

Basic - Light not functioning. Light burned out under hood by stove. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan inside walk in cooler dusty. Warning

Basic - Old labels stuck to food containers after cleaning. Observed multiple clean containers with old labels on clean dish shelves. Repeat Violation Warning

Basic - Single-service articles not stored inverted or protected from contamination. At ceviche bar and throughout kitchen. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari in box held at room temperature by prep area. Per operator, calamari and shrimp was being thawed for preparation. 6 cases. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk-in cooler. Plastic cover used over shelving. Warning

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe at handwashing sink in kitchen. Warning

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Old labels stuck to food containers after cleaning.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee removed it. Corrected On-Site