CALI AJI

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Warning - From follow-up inspection 2026-02-20: Observed same. Time Extended - From follow-up inspection 2026-02-27: Observed same. Time Extended

High Priority - - From initial inspection : High Priority - Nonexempt fish, Swai, offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Warning - From follow-up inspection 2026-02-20: Observed same. Fish must be fully cooked or discarded. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify, Ceviche Classico on menu which items contain raw or undercooked animal foods covered by the consumer advisory. Warning - From follow-up inspection 2026-02-20: Observed same. Time Extended

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink, water 79F. No hot water in facility. Warning - From follow-up inspection 2026-02-20: Observed same. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand sink 79F, no hot water in establishment. Warning - From follow-up inspection 2026-02-20: Observed same. Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2026-02-20: Observed same. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2026-02-20: Observed same. Time Extended

Basic - - From initial inspection : Basic - Interior of chest freezer door in disrepair/has exposed insulation in kitchen. Warning - From follow-up inspection 2026-02-20: Observed same. Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Warning - From follow-up inspection 2026-02-20: Observed same. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. 2. Door gasket at two door kelvinator reach in freezer in kitchen. Warning - From follow-up inspection 2026-02-20: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gasket at two door kelvinator reach in freezer in kitchen. Time Extended

Basic - - From initial inspection : Basic - Water leaking from faucet at hand sink in kitchen. Warning - From follow-up inspection 2026-02-20: Observed same. Time Extended

High Priority - Nonexempt fish, Swai, offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 1. Observed approximately 25 rodents dropping in dry storage area on floor underneath storage rack in kitchen. Warning

High Priority - Vacuum breaker missing at hose bibb outside back door. Observed hose attached. Warning

Intermediate - Menu does not identify, Ceviche Classico on menu which items contain raw or undercooked animal foods covered by the consumer advisory. Warning

Intermediate - No hot running water at three-compartment sink, water 79F. No hot water in facility. Warning

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 employee recently hired and working at the time of inspection. Warning

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. Only one employee with current food handler training. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand sink 79F, no hot water in establishment. Warning

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

Basic - Cardboard used to line nonfood-contact shelves. Observed soiled cardboard at cookline storage shelf. Warning

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

Basic - Food stored on floor. Observed crate of onions stored on floor in dry storage area. Warning

Basic - Interior of chest freezer door in disrepair/has exposed insulation in kitchen. Warning

Basic - No mop sink or curbed cleaning facility provided at establishment. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. 2. Door gasket at two door kelvinator reach in freezer in kitchen. Warning

Basic - Open dumpster lid outside behind restaurant. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind cleaned utensil rack in kitchen. Warning

Basic - Water leaking from faucet at hand sink in kitchen. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shelled eggs, cook the eggs, and grab clean plate without changing gloves or washing hands.

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

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed cooked sausage on top of raw sausage at reach in cooler in kitchen. Operator removed the cooked sausage and discarded. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed frozen red snapper out of original commercial packaging over ready to eat frozen vegetables.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon over ready to eat cheese at reach in cooler. Operator properly stored items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one raw shelled egg cracked at reach in cooler. Operator discarded item.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler 1 white cheese as per operator prepped more than 4 hours ago (51F - Cold Holding). Additionally, observed at reach in cooler 2 chicken and potato soup (56F - Cold Holding) as per operator not prepped or portioned today. Left in cooler over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler 2 chicken and potato soup (56F - Cold Holding) as per operator not prepped or portioned today. Left in cooler over night.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at reach in cooler 1 white cheese as per operator prepped by shredding more than 4 hours ago (51F - Cold Holding).

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on prep table yellow sauce (cooked onions and tomatoes) cooked approximately 1 hour ago (113F - Hot Holding-Reheated to 174F) Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of degreaser not labeled. Operator properly labeled item. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl being used to scoop out rice at dry storage area. Operator removed item. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and food storage containers at air drying rack upright. Operator properly stored items. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Observed missing molding at corner of kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying rack at triple sink.

Basic - Food stored on floor. Observed onions stored on floor. Operator properly stored. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut avocado with sticker not properly washed. Operator discarded item. Corrected On-Site

Basic - Stored food not covered. Observed soup at reach in cooler not covered. As per operator left over night.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on prep cutting board not properly stored. Operator properly stored item. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed cooking oil not labeled. Operator properly labeled item. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cut raw pork, go inside reach in cooler and grab raw steak, place pork in deep fryer, crack raw shell eggs and place in sauté pan in stove, without washing hands or changing gloves.

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 - 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 of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with consumer advisory. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage shelf at exit door- observed pot stored not inverted.

Basic - Ice scoop handle in contact with ice. Observed at main kitchen ice machine.

Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven-observed tongs hanging on oven door handle.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler- observed employee Snapple iced tea in cooler.