LA GLORIA GRILL CARNE EN VARA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board on cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at bar blocked by glass bottle.

Intermediate - Handwash sink used for purposes other than handwashing. Observing employee rinsing towel under handwashing sink at bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink near dry storage room.

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 hire not informed of reporting responsibility.

Intermediate - No soap provided at handwash sink. At handwashing sink near dry storage room. Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line. Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed one employee without hair restraint in kitchen. Corrected On-Site

Basic - Food stored on floor. A bag of potatoes, rice, cases of water on floor at back of kitchen and in dry storage room. Corrected On-Site

Basic - Single-service articles improperly stored. Containers on floor in dry storage room. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler on cooks line. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs and beef over sour cream, bread and tortillas in black cooler at back of kitchen. Operator rearranged. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwashing sink at entrance of dry storage room.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance on interior door of ice- machine. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair at ware washing area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Silverware stored on the floor at bar. Operator placed on crate.Corrected On-Site Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line soiled with food debris. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line soiled with grease.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler on cooks line.

Basic - Unnecessary items/unused equipment on the premises. Old floor tiles stored at back of kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on cooks line soiled with grease.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store plantains and meat in freezers throughout establishment. - From follow-up inspection 2025-04-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Wall built turning a section of the dining room into part of the kitchen. Operator plans to put coolers for extra storage. Advised to submit plans before continuing renovation. Warning - From follow-up inspection 2025-04-18: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop in sugar, rice and salt bulk containers on dry storage shelf. Corrected On-Site - From follow-up inspection 2025-04-18: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice not discarded after 4 hours. Stop sale issued.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice not discarded after use.

Intermediate - Handwash sink used for purposes other than handwashing. Can of raid pesticide in sink basin.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Facility added a sushi bar area and is preparing sushi on Saturday and Sunday. He decided he was not going to continue to serve. Advised to send plans to plan Review in Tallahassee if he wants to continue. He may devise another idea to make it worth while.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated approximately 4 degrees.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. DRIVEWAY SEALANT AND BONDING MATERIAL STORED IN KITCHEN. Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Several areas.

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm two times. Advised remix to 50-100 ppm in room temp water.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee scooping ice at front counter. No access to handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Foods thawing in kitchen handwash sink.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Driveway sealant and bonding material stored in kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderate-heavily soiled.

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Several filters over char grill have been removed.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in ambient air.

Intermediate - - From initial inspection : 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. Sent information to manager. Corrective Action Taken - From follow-up inspection 2023-12-20: Sent info to facility to print and hang for bodily fluid clean up. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : 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. SENT INFORMATION TO MANAGER. Corrective Action Taken - From follow-up inspection 2023-12-20: No acknowledgements, sent form for compliance. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Cut down plastic bottle used as a funnel and scoop. Advised to discard. - From follow-up inspection 2023-12-20: Plastic bottle used as scoop stored with clean dishes. Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2023-12-20: Mop in bucket with dirty water Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 300 plus parts per million. New mix at 100 ppm Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

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

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

Basic - Equipment in poor repair. Low unit at cookline with ripped gaskets.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in cooked rice at cookline.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand wash sink utensil inside Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to walk-in cooler/storage, and ladies restroom.

Intermediate - No soap provided at handwash sink. Kitchen hand wash sink

Intermediate - Spray bottle containing toxic substance not labeled. In table next to hand wash sink

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots in dry storage

Basic - Cove molding at floor/wall juncture broken/missing. Cove Tiles missing and broken in kitchen area.

Basic - Equipment in poor repair. Walk-in cooler is not working. Dishwasher machine is not working.

Basic - Food not stored at least 6 inches off of the floor. Frying oils in floor in dry storage

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Ice buildup in reach-in freezer. White freezer

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

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

Basic - Objectionable odors in bathroom or other areas of the establishment. Men restroom

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

Basic - Single-service articles improperly stored. Cases in floor in dry storage