JESUS AYBAR

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. horchata in reach in cold beverage front cooler overnight per operator (46F - Cold Holding) - From follow-up inspection 2025-05-29: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation - From follow-up inspection 2025-05-29: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation - From follow-up inspection 2025-05-29: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-05-29: Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in restroom.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice.

Basic - Equipment in poor repair. Gasket torn on chest freezer. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hallway to back door area. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Repeat Violation

Basic - Toilet/urinal not flushing/functioning properly. Toilet will flush only by removing top and flushing inside. Only one restroom in facility. Operator replaced part and toilet is flushing normal. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. 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. Raw pork over cooked beans. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Drain cover(s) missing. Mop sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. Gasket torn on 3 door cooler and chest freezer. Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall by mop sink. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in hallway.

Basic - Outer openings not protected with self-closing doors.

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

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. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. In reach cooler.

Basic - Current Hotel and Restaurant license not displayed. Licensevare current active.

Basic - Equipment and utensils not properly air-dried - wet nesting.Metal pans on clean storage.

Basic - Equipment in poor repair. Gasket torn on large freezer.

Basic - Hole in or other damage to wall. Mop sink. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk rice container. Corrected On-Site

Basic - Single-service articles improperly stored. Cups on floor in hallway.

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken over beef in chest freezer Warning - From follow-up inspection 2023-08-09: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over 3 compartment sink Repeat Violation Warning - From follow-up inspection 2023-08-09: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. In kitchen Warning - From follow-up inspection 2023-08-09: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Handle on chest freezer in back hall broken, top rusted Warning - From follow-up inspection 2023-08-09: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. At mop sink Repeat Violation Warning - From follow-up inspection 2023-08-09: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in chest freezers. Repeat Violation Warning - From follow-up inspection 2023-08-09: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Three door cooler in kitchen Warning - From follow-up inspection 2023-08-09: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Cases on floor in back hall Warning - From follow-up inspection 2023-08-09: Time Extended

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid ant and roach spray under three compartment sink. Operator removed Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Behind front counter

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over 3 compartment sink Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. In kitchen

Basic - Equipment in poor repair. Handle on chest freezer in back hall broken, top rusted Repeat Violation

Basic - Food stored on floor. Cases of plastic bottles and cases of oil on floor near chest freezers Repeat Violation

Basic - Hole in or other damage to wall. At mop sink

Basic - Ice buildup in chest freezers Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse large pot, did not sanitize. Coached employee on proper sanitation, pit was rewashed and sanitized Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Raw beef in bag from bravo market. Operator removed and placed in proper container Corrected On-Site

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. Operator states time began at 8am. Operator marked Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over 3 compartment sink

Basic - Equipment in poor repair. Handle on chest freezer in back hall broken, top rusted

Basic - Food stored on floor. Cases of oil on floor in back hall

Basic - Ice buildup in chest freezers

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice bin, operator removed Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to stove top. 81°F. Operator removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler in kitchen Repeat Violation

Basic - Single-service articles improperly stored. Cases of cutlery on floor in back hall. Operator moved Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans in deep pot covered in cooler overnight temped at 55°

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook in kitchen

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Macaroni salad 46° operator states in beverage cooler behind front counter overnight Black beans 55° cooling overnight in deep pot in 3 door cooler Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. macaroni salad (46°F - Cold Holding)operator states in cooler overnight Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Black beans in deep pot covered in cooler overnight temped at 55°

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Behind front counter

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Quarter pans on top shelf of dish rack

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

Basic - Food stored on floor. Bottles of water under handsink in kitchen

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 in bin of rice and in sugar, handle touching product

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler in kitchen

Basic - Silverware/utensils stored upright with the food-contact surface up. Tongs in container next to white cooler

Basic - Wood food-contact surface not properly sealed. Shelving under front counter