OH QUE BUENO RESTAURANT

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In employee bathroom Emailed operator handwashing signs Warning - From follow-up inspection 2026-05-06: Time Extended - From follow-up inspection 2026-06-08: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Lining container of cooked plantains on grill Operator removed and replaced with aluminum foil Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks and food in reach in cooler across from three compartment sink Glass door reach in cooler in kitchen cookline area Operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish shelf over three compartment sink

Basic - Floors not maintained smooth and durable. Flooring damaged in several places in kitchen, especially by back door Operator has work order in Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline, 119F Operator dumped water and cleaned utensils Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Several in warewashing area

Basic - Time/temperature control for safety food thawed in an improper manner. Several pans of raw meats on shelf in warewashing area thawing at room temperature

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken stored over raw pork belly at glass fridge next to entry way leading to stock room

Intermediate - Handwash sink not accessible for employee use at all times. Lid to blender at hand washing sink at cooks line by entry way leading to triple sink Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cheese pastries and cheese bread.Emailed operator time plan in Spanish Corrective Action Taken Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing and at bakery

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on make table at cooks line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Mini speaker on small cutting board at bakery kitchen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water on cooks line temping at 97F

Basic - Working containers of food removed from original container not identified by common name. Salt at cooks line Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausages at reach in cooler on cooks line temping between 48F-53F. Per operator sausage was there overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausages at reach in cooler on cooks line temping between 48F-53F. Per operator sausage was there overnight

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at entrance of cooks line Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For quesitos in display case at front line. Per operator they do discard after four hours.Operator put time mark on quesitos.Emailed time plan Corrective Action Taken Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag stored on dry storage shelf at bakery kitchen Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by mop sink

Basic - Food not stored at least 6 inches off of the floor. Red and white onions in bus tubs stored on floor of cooks line Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 78F water at cooks line Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over vegetables in reach in cooler at cooks line Raw shell eggs stored over cream filling at reach in cooler at bakery side

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/ At start of inspection there were four employees and no one with their manager certificate. Operator with manager certificate arrived during inspection Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Facility has cheese pastries that are not on a time plan. Emailed operator time plan Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored with menus and drink lids at front counter Corrected On-Site

Basic - Stored food not covered. Mini rolls on flat pan stored on top of display case at front counter 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. Heavy cream 2 door reach in cooler in back Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary inspector gave some strips Corrective Action Taken

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

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

Basic - Equipment in poor repair. Gaskets make table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken and beef at room temperature. Still frozen. Educated Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Bakery Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Boiled chicken cooked this morning cooling in ambient air temped at 77-85f. Advised to reheat and cool in freezer or similar to cool from 135-70 in 2 hours.

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 - 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.

Basic - Bathroom facility in disrepair. Woman's restroom missing toilet seat.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 91f, advised 135f or hotter. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Mens restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters moderately soiled. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Ariosto areas throughout kitchen Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at steam table heavily soiled.

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. O ppm, 400 ppm Corrected On-Site

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

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Have chlorine, but needs Quat

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

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

Basic - Current Hotel and Restaurant license not displayed. 4/21

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave

Basic - Time/temperature control for safety food thawed in an improper manner. Ambient temperature Corrected On-Site