DULCE JESUS MIO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces in reach-in cooler of make table on cook line. Operator removed. 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. Container of milk in walk-in cooler opened Wednesday per operator, not labeled. Operator labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Metal ice machine next to shelving with dry goods. Operator had employee clean during inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic to-go container in bulk container of beans by dish machine. Operator removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in storage closet by exit door not secured. Operator placed chain. Corrected On-Site

Basic - Ceiling tile missing. Above walk-in cooler, 2 missing. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots outside of walk-in cooler not inverted. Operator had employee rotate. Corrected On-Site

Basic - Food stored on floor. Two syrup boxes stored on floor in storage closet by exit in the back with CO2 tanks. Operator moved off of floor. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In maketable reach-in cooler. Operator placed thermometer.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon in walk-in cooler thawed in closed packaged. Educated operator on proper thawing method. Operator discarded fish. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage salad mix and ground beef temping 48F in maketable cooler across from triple sink. Per operator prepared 3 hours ago, operator moved to walk-in freezer to lower temperature to 41F. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Handwashing sink in kitchen. Operator provided soap. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines in back storage area, by the chute.

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient thermometer in back area of reach-in cooler of maketable. Operator placed in front. Corrected On-Site

Basic - Ceiling tile missing. Above walk-in cooler. Per operator they had some work done on coolers and ceiling tiles not placed back.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in walk-in cooler thawed in closed packaged. Educated operator on proper thawing method. Operator discarded fish. Corrected On-Site

Basic - Insect control device installed over food preparation area. Device installed over prep table by back of kitchen near walk-in coolers. Operator removed device and relocated. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken in grocery store bag Corrected On-Site

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/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Shrimp ceviche walk in cooler Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.cup used to scoop rice Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon vacuum seal not broken. Educated operator Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

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

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

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

Basic - - From initial inspection : Basic - Garbage can located outside has no lid or lid open/broken. - From follow-up inspection 2024-12-03: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw steak in reach in cooler. Employee switched the chicken to be in the bottom. Observed raw eggs over raw seafood in walk in cooler. Operator moved the eggs to a bottom shelf.Corrected On-Site 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 rice pudding dated that it expires 3/26/24 and 4/4/2024

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed rice pudding with date of expiration of 3/26/24 and 4/4/24. 9 each

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicharron, pork belly (69F - Cold Holding) for less than an hour, operator put it in the walk in cooler to bring the temperature down to at least 41F Corrective Action Taken

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

Intermediate - No paper towels at handwashing sink. Bar area. Repeat Violation

Intermediate - No soap provided at handwash sink. Bar area

Basic - Carbon dioxide/helium tanks not adequately secured. By the exit door and in the storage room

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table, employee moved it to the bottom shelf Corrected On-Site

Basic - Light not functioning. 2 lights out from hood

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area, emailed and operator printed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloth on prep table. Employee removed them. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container from bar area without label. Operator labeled. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on hand sink at bar. Warning - From follow-up inspection 2024-02-05: 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.Operator doing ROP of meats and keeping it for more than 48 hrs. Warning - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Warning - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair.Missing light shield overcook line Corrected On-Site Warning - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters over grill. Warning - From follow-up inspection 2024-02-05: Time Extended

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. In kitchen and bar .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausages in cookline makeline unit stored over cooked ground beef Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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.

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.

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink is being used as a dump sink, debris noted in sink.

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

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.

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

Basic - 3- Fly sticky tapes hanging over food/food preparation area/food-contact equipment. Corrected On-Site