PIOCOS CHICKEN DELI AND BAKERY 2

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in reach in cooler underneath make table on cookline - operator moved chicken Raw pork chop cases over peeled plantains and bananas in walk in cooler Corrective Action Taken Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Several reach in coolers throughout facility Repeat Violation

Basic - Equipment in poor repair. Hot box gaskets in prep area torn Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Tiles cracked in several places throughout facility

Basic - Food storage container/container lid cracked or broken. Cracked lids in use on dry storage containers next to mop sink and on container of beans next to walk in freezer Repeat Violation

Basic - Food stored on floor. Plantain bucket in prep area Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall at prep counter across from chicken rotisserie Several equipment

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in crack between handwashing sink and wall at handwashing sink next to three compartment sink

Basic - Light not functioning. 2 in hood over chicken rotisserie

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline and chicken rotisserie Several equipment gaskets throughout facility Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain underneath handwashing sink next to three compartment sink

Basic - Stored food not covered. Buckets of peeled plantains and bananas in walk in cooler Repeat Violation

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has printed time plan but it isn't completed. Instructed operator on how to complete. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Oven handle on cookline Repeat Violation Warning - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Celing tiles near warewashing area Repeat Violation Warning - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on hot boxes damaged Warning - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Lids on dry storage container next to mop sink Warning - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer near mop sink Warning - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top ovens on cookline Repeat Violation Warning - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Reach in glass door cooler near mop sink Warning - From follow-up inspection 2025-09-15: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over case of squash at walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked cabbage at glass reach in cooler at prep area Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout facility

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed pre made sandwiches staged at sandwich station,per operator they were made at 7:30. Printed time plan and operator made time mark Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler at cooks line across from stove

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles above triple sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweater on box of yucca across from exit door

Basic - Floor tiles missing and/or in disrepair. At front line by rotisserie chicken cabinet

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 sugar Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by hand washing sink at the entrance to kitchen

Basic - Stored food not covered. No cover for cut cabbage at glass reach in cooler at prep area Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink blocked sink to the right of entrance to kitchen

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour in white containers next to mop sink

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at roaster cabinet at front line And on make table at front counter - From follow-up inspection 2024-10-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef made with no date mark at glass reach in cooler in kitchen - From follow-up inspection 2024-10-01: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-01: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen - From follow-up inspection 2024-10-01: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor in front of roasting cabinet at front counter - From follow-up inspection 2024-10-01: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at entrance to kitchen - From follow-up inspection 2024-10-01: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flout,salt and sugar at kitchen - From follow-up inspection 2024-10-01: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over Philly meat in reach in freezer. 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 . Food kept on steam well according to operator it has been out since 9:00 am. Corrected On-Site Repeat Violation

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.Emailed plan to operator. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.No consumer advisory for eggs serve any style. Corrected On-Site

Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used.Operator advertises octopus on menu board and when ask to see invoice facility buys squid. Octopus is advertised in menu board. operator change name to calamari. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.Cutting board been use to cut plantains. 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.Open drink stored in shelve over cutting board use to cut chicken. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee serving food while wearing a bracelet and watch.

Basic - Food not stored at least 6 inches off of the floor. Cans of drinks, tomato paste, red peppers , green peas , oil stored in dry storage floor. Repeat Violation

Basic - Food storage container/container lid cracked or broken.Broken white containers use to keep raw chicken in walk in cooler.

Basic - Hole in or other damage to wall in area that cutting board to cut chicken in front counter.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Bread pieces kept in rack in dinning room.

Basic - Light not functioning.Lights over chicken roaster.

Basic - No Heimlich maneuver/choking sign posted.

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

Basic - Single-service articles not stored inverted or protected from contamination.To go containers stored under prep table located at front counter .

Basic - Standing water in floor drain/floor drain draining very slowly.Clogged drain under prep sink located in kitchen.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind stove have debris.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef. Reach in freezer 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 and the time removed from temperature control cannot be determined. No time mark for time plan for cold bar. Educated operator added time mark Corrected On-Site

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. 2 door under counter reach in Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen

Basic - Cutting board has cut marks and is no longer cleanable. Back prep area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on prep table Corrected On-Site Repeat Violation

Basic - Food stored on floor. Frying oil Corrected On-Site

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. Gaskets 2 door under counter reach in Gaskets and handles make table in kitchen

Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.items washed and rinsed, not sanitized.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken, prepping 48-51f. Advised rapid chill to 41f or colder.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding Ribs 122f advised rapid reheat to 165.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at kitchen door

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on bakery table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Mask, jacket, backpack on mixer. Purse, jacket at prep table. Corrected On-Site

Basic - Equipment in poor repair. Double door cooler gaskets.

Basic - No suitable facilities provided to store employee clothing and other possessions. Glasses and cell phone on shelf with clean dishes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - seafood salad (49F - Cold Holding) recommended to add ice to rapid chill 41° and maintain41° or below Corrective Action Taken

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

Basic - Cutting board has cut marks and is no longer cleanable. - attached to reach in freezer Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. - cases in walk-in freezer floor

Basic - Light not functioning. Above chicken prep area Hood lightbulb

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler and walk-in cooler gaskets - walk-in cooler shelves - hood filters

Basic - Plumbing system in disrepair. - hot water faucet in hand wash sink at kitchen

Basic - Reach-in cooler shelves with rust that has pitted the surface. Kitchen two glass door cooler Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. - front counter Salas reach in cooler Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind cooking area

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Onions and pepper sauce cooked yesterday overnight 51° recommended to discarded Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook prep employee wash hands with gloves Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside oven Cutting boards Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards.

Basic - Employee with no hair restraint while engaging in food preparation. Bakery prep employee Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Container with food, manager discarded Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets Walk-in cooler shelves Clean dishes rack

Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door reach in cooler

Basic - Standing water in bottom of reach-in-cooler. Salad cooler front counter

Basic - Wet mop not stored in a manner to allow the mop to dry. Inside bucket Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Sugar in prep table

High Priority - Nonfood-grade bags used in direct contact with food. Clear trash can bags under raw seasoned whole chicken

High Priority - Raw animal food stored over canned/bottled drinks. Raw shell eggs over gallon of juices, front counter Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Several Hot Soup pots covered in reach in coolers for cooling, reviewed with all kitchen employees the correct procedure

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are soiled and groove; sugar and flours inside cart; clean food containers for raw chicken,

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils for cooking stored in a dirty tray at cookline

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags above prep table at kitchen and lunch bags at reach in cooler front counter

Basic - Floor soiled/has accumulation of debris. Floors throughout the kitchen grease, drains under sink at kitchen

Basic - Food not stored at least 6 inches off of the floor. Box of sodas bottles front counter floor

Basic - Food storage container/container lid cracked or broken. Sugar and flours lids cart, raw chicken containers are broken,

Basic - Food stored on floor. Raw chicken boxes front of 3 bay sink Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer heavy soiled; walking cooler fan cover; prep table shelve front of cook line; Repeat Violation

Basic - Reach-in cooler/ freezer interior/shelves have accumulation of soil residues.

Basic - Trash receptacles not provided where needed in establishment. Next to handwash sink next of cutting chicken front counter area

Basic - Wet mop not stored in a manner to allow the mop to dry. Inside bucket Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar in a foam container at cookline,