AROMA LATIN CUISINE & MORE

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in clear bottle under triple sink

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at cooks line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink and banana stored on shelf with spices.Operator moved Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cracked lid covering raw chicken at reach in cooler

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. Milk and half and half at front counter,per operator opened over 24 hours ago Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Fabuloso and bleach in clear containers not labeled at dish wash area Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employees engaged in food prep with no hat or hairnet Corrected On-Site

Basic - Equipment in poor repair. Interior top of microwave is melted Torn gasket at reach in cooler on cooks line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at dish wash area

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 beans Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt at dry dish storage in white container Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker is present, installed at top of splitter where faucet connects with splitter. Explained to operator the vacuum breaker needs to be placed at bottom end of splitter. Repeat Violation - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom. - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. One light under hood system. - From follow-up inspection 2025-04-17: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator coached employee on correct handwashing. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect. Next unannounced visit per Derek Corey.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potato's on front line held at 112. Operator reheated. Corrective Action Taken

High Priority - Vacuum breaker missing at splitter added to hose bibb. Vacuum breaker improperly attached.

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. Per operator Half and half was opened two days prior. 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. Operator will provide training. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. One located at three compartment sink, two located by office. 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. Observed utensils inside seasoning containers with handle touching seasoning. Operator removed utensils and placed on top of 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. crispy rice (73F - Hot Holding) operator willingly discarded item. Establishment will be using time as public health control, provided and completed form with manager during inspection. 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 flan, flancocho, tres leches and bread pudding without date marking. Employee date marked all desserts. Corrected On-Site

Basic - Garbage can located outside has no lid or lid open/broken. No lids on both dumpster, shared dumpsters

Basic - Light not functioning. 2 lights out from hood.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to dessert display, employee placed it in the sanitizer bucket Corrected On-Site

High Priority - Food prepared in a private home. See stop sale. Observed 6 chocolate flan cake desserts in display cooler. Operator stated they are prepared at home. Operator discarded items Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw tilapia under raw beef in reach in cooler Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tres leches, flan and pudding without labels. Produced on 9/30/23. Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed 6 chocolate flan cake desserts in display cooler. Operator stated they are prepared at home. Operator discarded itemsCorrected On-Site Corrected On-Site

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

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle without label in kitchen with yellow liquid Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed small ramekin in seasoning container in kitchen Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent dusty in storage room

Basic - Open dumpster lid. Shared dumpster

Basic - Working containers of food removed from original container not identified by common name. Observed yellow seasoning container in kitchen without label Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen hand wash sink

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Basic - Light not functioning. Lightbulb hood

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. 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. Chicken stew 89° recommended to reheated 165°, Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled under 3 bay sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

High Priority - Employee touched soiled face mask and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

Basic - Equipment in poor repair. - torn reach in cooler gasket

Basic - Interior of oven has accumulation of black substance

Basic - Time/temperature control for safety food thawed in an improper manner. - ribs thawing at room temperature - operator placed ribs under running water Corrected On-Site

High Priority - - From initial inspection : 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. - chlorine 0 ppm attempted 3 times and still 0 ppm - From follow-up inspection 2021-07-23: Time extended until next unannounced inspection Time Extended