UNCLE JULIO'S MEXICAN FROM SCRATCH

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./guacamole with tomatoes cold holding at 46F for less than 4 hours/double panned/removed pan, rechecked 41F in 20 minutes/ Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green and white cutting boards at cook line. Green cutting board/bar.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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./one new employee/form provided/signed immediately/ Corrected On-Site

Intermediate - No soap provided at handwash sink./hand sink outside manager office/ Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information./one certificate missing date of birth/ Corrected On-Site Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system./above the grill/cook line.

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Ice scoop handle in contact with ice./wait station and bar ice bins/ Corrected On-Site 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./flour container scoop handle/ Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge disrepair. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooking equipments wheels soiled with grease build up/cook line. Fan covers soiled/walk in cooler.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed squash and zucchini stored over prepped pico and guacamole with tomatoes/walk in cooler/ Corrected On-Site

Basic - Wiping cloth/towel used under cutting board./cook line/removed towel/ Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name./sugar container/storage rack outside walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Home made salsa cold holding at 45F for more than 4 hours in walk in cooler. Home made guacamole with tomatoes cold holding at 46F for more than 4 hours in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made salsa cold holding at 45F for more than 4 hours in walk in cooler. Home made guacamole with tomatoes cold holding at 46F for more than 4 hours in walk in cooler.

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/salsa at the bar/less than 4 hours/printed label immediately. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter hot holding at 125F/cook line/less than 4 hours Cooked vegetables holding at 100F/cook line/less than 4 hours Per cook, will use time as public health control.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information./some certificates missing employee's date of birth.

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. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food./bowl with no handle used to scoop marinated sauce in walk in cooler/ Corrected On-Site

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

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

Basic - Floor soiled/has accumulation of debris./cook line under equipments.

Basic - Ice buildup in walk-in freezer.

Basic - Ice scoop handle in contact with ice./wait station ice bin/ Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./120F on grill.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge not working, dish machine.

Basic - Old labels stuck to food containers after cleaning.

Basic - Raw fruits/vegetables not washed prior to preparation./avocados, kitchen prep table.

High Priority - Live, small flying insects found/observed one flying insect at mop sink area, near exit door.

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/roasted salsa at the bar out for 30 minutes/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./small green cutting board at cook line.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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./some employee's training certificates expired April 2025.

Basic - Cove molding at floor/wall juncture broken/missing./between kitchen ice machine and mop sink area.

Basic - Current Hotel and Restaurant license not displayed.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line stove soiled. Left side oven soiled. Flat grill wheels with grease build up.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm, all sanitizing buckets/rechecked 200ppm/ Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Tortilla making machine in dining room lacking adequate sneezeguards or other proper protection from contamination./guard too low, machine is next to customer's table. Warning - From follow-up inspection 2025-02-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./establishment is doing cook-chill method for sauces and cooked food for more than 48 hours with no HACCP plan. Information provided to GM. Warning - From follow-up inspection 2025-02-25: Special process HACCP plan received on 2/19/25 per OPQ. Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quat 0ppm/rechecked 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./salsa 45F, cold holding for less than 2 hours at the bar/adding ice. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times./dish room hand sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing./dish room hand sink used to store containers/ Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.

Intermediate - Records/documents for required employee training do not contain all of the required information./two employee's training certificates missing date of birth.

Basic - Accumulation of debris in sanitizing sink./3 compartment sink.

Basic - Bowl or other container with no handle used to dispense food./sugar container/ Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook working at cook line. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Stored food not covered. Two containers of salsa at the bar. Cut fruit at the bar not covered. Repeat Violation

Basic - Walk in freezer floor soiled/has accumulation of debris.

Basic - Working containers of food removed from original container not identified by common name./salt and pepper on table across from the office.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in kitchen. Observed 2 flying insects landing on cut strawberries at the bar. Repeat Violation

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./per manager, wild caught salmon can be ordered at any temperature. No parasite destruction or farm raised statement on the invoice.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition./observed 2 flying insects landing on cut strawberries at the bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./salsa 45F, at the bar for less than 1 hour per manager/ice immediately. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all green and purple on cleaned side rack cutting boards soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./front prep room, bar, dish room and wait station with no paper towels. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled./three chemical spray bottles not labeled/dish room.

Basic - Cutting board has cut marks and is no longer cleanable./end of cook line white cutting board.

Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook line employee with no beard guard.

Basic - Employee with no hair restraint while engaging in food preparation./two cook line employees with no hair restraint.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./109F on grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./around hood area soiled with grease build up.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Stored food not covered./cooked corn in walk in cooler.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging./observed reduced oxygen packaging for various sauces and cooked ground beef in walk in cooler. Manager opened all the bags immediately.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect in dish washing room.

Intermediate - Handwash sink not accessible for employee use at all times./dish room hand sink was blocked from food carts.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine./heat strips not available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./water temperature 83F, hand sink outside manager's office.

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin/wait station soda ice bin. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable./green, blue and white cutting boards on cook line/next to manager's office hand sink/ Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic lids on cleaned dish shelf.

Basic - Food stored on floor./a container of food on walk in freezer floor.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash temperature gauge not functioning.

Basic - No handwashing sign provided at a hand sink used by food employees./hand sink outside manager office.

Basic - Old labels stuck to food containers after cleaning./cleaned dish rack outside walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw steak in walk in cooler/ Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable./green, blue and white cutting boards, cook line. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./96F, on charcoal grill, cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Steamer exterior soiled, cook line. Stove soiled, cook line.

Basic - Reach-in cooler interior has accumulation of soil residues./standing water, dining room prep station reach in cooler. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name./sugar container, drink station/ Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator called vendor to come and look at. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on the server station soiled. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Spatulas for boiler . Operator discarded. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses at the ice machine. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses on the grill Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in the men's public and employee restroom. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning on clean item shelf Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.across from the eye stove on the cooks line. Corrected On-Site

Basic - Three buckets of Food stored on floor in walk in freezer Corrected On-Site

Basic - White Cutting board has cut marks and is no longer cleanable on the cook line next to the grill. Operator discarded.

High Priority - Employee touched soiled dishes and then engaged in handling clean dishes without washing hands. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.100 ppm.Afterwards,200 ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw ground beef stored next raw pork in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Can opener is soiled in kitchen.Residue build up around soda nozzles at servers station.Interior of heated cabinet with chips have a residue build up in dining room.Ice tea dispenser holder is soiled at iced tea station.Cutting boards are soiled throughout the establishment.Tong holder is soiled at the grill station.Soda gun is soiled at the bar area.

Intermediate - Handwash sink used for purposes other than handwashing.Fryer basket is stored inside handwash sink at dishwashing area. Corrected On-Site

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.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Garbage cans soiled.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Inside of grease cabinet in kitchen have a residue build up.Drain holes are soiled throughout the establishment.Gaskets are soiled in the chocolate upright cooler in dining room.Black residue build up by dishmachine area.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout the establishment.