DUO LATIN BISTRO

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar Operator stocked Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At bar Operator stocked Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks next to soda rack Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine is not functioning - operator has it shut down and is only using 3 compartment sink and has a work order in for the dish machine Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Several on oven handle on cookline

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in cup of water 78F next to steamwell

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan inside reach in cooler across from dish machine

Basic - Water draining onto floor surface. From handwashing sink next to three compartment sink

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

Intermediate - No soap provided at handwash sink. Bar handwashing sink Operator stocked Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Next to rack near kitchen entrance, chain is hanging off of rack but not attached to tanks

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. AirPod case on top of plate that is in use on cookline

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer between bar and kitchen entrance

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting bard on make table - From follow-up inspection 2025-06-13: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-06-13: Facility has chlorine strips instead of temperature measuring strip or device Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored over a container of plantains at reach in cooler Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken,octopus and calamari and beef temping between 48F-50F. Vent was blocked with containers all the items on the first shelf were in temperature

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken,octopus and calamari and beef temping between 48F-50F. Vent was blocked with containers all the items on the first shelf were in temperature

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

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 at reach in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Black mini reach in freezer by exit door at back of kitchen

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Corrected On-Site

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 info to manager. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Advised to pile drying racks other than on handwash sink. Corrected On-Site

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

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 a Knowledgement for employees. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Kitchen at prep cooler area.

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

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Claim locked in safe. Manager not present Warning - From follow-up inspection 2024-02-06: Admin Complaint

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-02-06: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site - From follow-up inspection 2024-02-06: Time Extended

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.