MIGUELO'S ULTRA LOUNGE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink dispenser nozzles at bars soiled. Operator began cleaning during inspection. Corrective Action Taken

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

Basic - Bathroom door left open other than during cleaning or maintenance. Emote restroom. Corrected On-Site

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

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

Basic - Unnecessary items/unused equipment on the premises. Several coolers in kitchen are broken or never in use per operator, in the process of discarding Repeat Violation

High Priority - - From initial inspection : 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. 0ppm Warning - From follow-up inspection 2025-12-19: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in front of employee restroom - From follow-up inspection 2025-12-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Several torn equipment gaskets throughout kitchen - From follow-up inspection 2025-12-19: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in hood over cookline - From follow-up inspection 2025-12-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler Several equipment gaskets throughout - From follow-up inspection 2025-12-19: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Several coolers in kitchen are broken or never in use per operator, in the process of discarding - From follow-up inspection 2025-12-19: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw beef at reach in cooler across from fryers Raw beef ribs stored on top of unwashed cassava at walk in cooler 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 whipping cream in walk in,per operator item was opened over the weekend Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by soda boxes Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. At dry dish storage

High Priority - Faucet at three-compartment sink does not reach all compartments.

High Priority - Spray hose at dish sink lower than flood rim of 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. Corrective Action Taken

Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets on several units in poor repair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout facility.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area.

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 tear sheet to operator to complete new employees.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Moderately soiled. 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. Chef states they have not been thawing very long, and are partially frozen. Advised to open package when removed from freezer.

Basic - Floors not maintained smooth and durable. Kitchen, tiles broken/cracked.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar handwash sink.

Basic - Open dumpster lid. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

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. - From follow-up inspection 2023-10-11: Will be working to make kit in next day or two. Time Extended

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. - From follow-up inspection 2023-10-11: Not observed at this time. Manager states he will work with employees to gain compliance tomorrow. 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. Empty gallon - changed 100 ppmCorrected On-Site Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Pilon

Basic - Floor soiled/has accumulation of debris. - behind fryers

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

Basic - Slightly accumulation of pink/green mold-like substance in the interior of the ice machine.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - under/ behind 3 bay sink

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. Oppm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over pizza dough Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cove molding at floor/wall juncture broken/missing. Wall next to employee restroom

Basic - Food storage container/container lid cracked or broken. Bowl with beef, employee change it and discard bowl. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 4 doors reach in cooler next to walk-in cooler

Basic - Stored food not covered. Container with cold food prep in walk-in cooler Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dishwasher machine and 3 bay sink

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./ cooked ground beef from 3 days

Basic - Current Hotel and Restaurant license not displayed.

Basic - Hole in or other damage ceiling kitchen area

Basic - Standing water in bottom of reach-in-cooler./ prep area

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.

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

Intermediate - Spray bottle containing toxic substance not labeled. In dishwasher area

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