UNIDOS RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw eggs over pollock in walk-in cooler. -Raw Chicken over cooked ground beef in walk-in cooler. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Discussed proper disposal of cracked eggs. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Both handwashing sinks blocked by bowls. Corrected On-Site Repeat Violation

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee handbag and water on cases of rice at front counter. Corrected On-Site

Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed employee washing and rinsing dishes in water before air-dying. Advised operator. Sink was set up properly and chlorine tested 100PPM Corrected On-Site

Basic - Food stored on floor. -Buckets of sauce and bowl of onions on floor in walk-in cooler. -Bottled water and cases of soda stored on floor below front counter. Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table at front counter Pastry cooler at front counter Repeat Violation

Basic - Single-service articles improperly stored. Drink holders stored on floor below front counter.

Basic - Working containers of food removed from original container not identified by common name. White sugar bulk container no label at front counter. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. Discussed proper disposal of cracked eggs. Operator discard egg shells and left 2 whole eggs. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked ribs (130F - Hot Holding); chicken stew (130F - Hot Holding) Per operator in hot holding unit less than 4 hours. Operator put items into oven to bring back to temperature Fried chicken front counter 98°, second temp 198° less than 4 hours, operator put items into oven to bring back to temperature. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle over straws and paper goods for customer. 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. Provided operator with handout Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Plastic pitcher in hand sink on cooks line. Operator removed pitcher Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cooks line, Operator put towels next to hand sink and in unisex bathroom Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles without labels. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Make table at front counter

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Bowls stored under stereo at front counter. Operator moved bowls and stereo Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Around walk in cooler

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dining room and unisex bathroom walls in disrepair.

Basic - Drain cover(s) missing. At mop sink Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone next to clean bowls on rack at front counter Water bottle on prep table next to deli slicer. Operator moved itemsCorrected On-Site Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door at back door.

Basic - Floor soiled/has accumulation of debris. Behind reach in cooler at front counter. In walk in cooler

Basic - Floor tiles missing and/or in disrepair. At water drain next to ovens in kitchen

Basic - Food not stored at least 6 inches off of the floor. Potatoes and onion stored on floor in kitchen Bottle water and Gatorade stored on floor at front counter. Operator put items onto shelf. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cracked container and lid holding bread at front counter

Basic - Food stored on floor. Buckets of meat stored on floor in walk in cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between triple sink and wall Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler of make table at front counter. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of deli press is soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table at front counter Pastry cooler at front counter

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. On customer side of buffet, ha marks and there is a bucket on floor underneath. - From follow-up inspection 2025-05-16: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. emailed a copy to manager Repeat Violation - From follow-up inspection 2025-05-16: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink leaking - From follow-up inspection 2025-05-16: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Wood inside reach in freezer used to hold up racks not smooth easily cleanable - From follow-up inspection 2025-05-16: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit rice (125F - Hot Holding)/; cooked beef (100F - Hot Holding)/2 hours Operator instructed to reheat. Corrective Action Taken Warning - From follow-up inspection 2024-12-13: Unit is not being in use, Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-12-13: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2024-12-13: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over bananas in walk-in cooler - From follow-up inspection 2024-06-11: Raw chicken still over bananas in walk-in cooler, Time Extended - From follow-up inspection 2024-07-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by brush in handwash sink on front counter, bowl in handwash sink in kitchen. - From follow-up inspection 2024-06-11: Container in handwash sink in kitchen. Time Extended - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Spoons in bowl with food-contact surface side up. - From follow-up inspection 2024-06-11: Time Extended - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - Single-service articles stored on a soiled surface. Single-service cups on soiled wash cloth by coffee station. - From follow-up inspection 2024-06-11: Time Extended - From follow-up inspection 2024-07-17: Time Extended

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

Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation

Basic - Equipment in poor condition Gasket torn on warmer in back kitchen

Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door

Basic - Food stored on floor. Pumpkins stored on floor to be peeled Operator picked up off ground Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Plastic tubs above 3 comp sink

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Certified food manager unable to answer basic questions about allergens.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink in kitchen Operator brought in paper towels 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.

Basic - Cutting board has cut marks and is no longer cleanable. At sandwich station

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee water bottle mixed in with restaurant food in reach in cooler on steam table Operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal hotels pans on top of 3 comp sink Repeat Violation

Basic - Food stored on floor. Carrots and onions stored on floor in back of kitchen

Basic - In-use knife/knives stored in cracks between pieces of equipment. At 3 comp sink and wall Operator removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop in ice machine handle touching ice Operator removed scoop Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink back in kitchen Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. White powdery substance in shaker no label

Basic - Cove molding at floor/wall juncture broken/missing. To right of 3 compartment sink and corner by back door Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans above 3 completed sink Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in kitchen. Emailed manager sign. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs directly on top of container of cooked pork.

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal pan in hand wash sink in kitchen

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand wash sink

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

Basic - Cove molding at floor/wall juncture broken/missing. To right of 3 compartment sink and by back door Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone on top of cutting board in kitchen area Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with watch on. Employee removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans above 3 compartment sink

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed coffee cup with handle in contact with salt in large container.

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

Basic - Stored food not covered. Multiple items in walk in cooler Repeat Violation

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - From follow-up inspection 2021-11-22: Time Extended

High Priority - - From initial inspection : High Priority - Presence of insects, rodents, or other pests.- small beetle like bugs in aluminum pan, manager took pan outside Corrected On-Site - From follow-up inspection 2021-11-22: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.- raw eggs over beans in walk-in cooler - From follow-up inspection 2021-11-22: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yucca 108°, fried pork 128°, less than 4 hours - From follow-up inspection 2021-11-22: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.- need quat strips, had strips that check ph of sushi rice - From follow-up inspection 2021-11-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.- soap - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing.- to right of 3 bin sink and by the back door - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing.- mop sink - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.- purse laying on dishes - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - Employee with ineffective hair restraint while engaging in food preparation. - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris.- walk-in cooler - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor.- in walk-in cooler and cases of water in front - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment.- knives at sink - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.- long spoons in 88° water - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.- inside of pastry case - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered.- multiple items in walk-in cooler - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food.- in walk-in cooler - From follow-up inspection 2021-11-22: Time Extended