ZONA FRESCA

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pico de gallo 50F in ice bath in double container at expo line , food not prepped or portioned today, food being held less than 4 hours . Employee removed one container with time marked. Corrective Action Taken

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...ground meat was cooked 5 days ago , grilled tomatoes 2 days ago at walk in cooler without properly date marked. Employee date marked . Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food...cut avocado with unwashed avocado with sticker in reach in cooler . Employee removed to wash. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... 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 4:15 pm cut tomatoes 50F in a deeper than 4 inches container with covered . Per prep person food was cut at 10 am .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...salsa 49F in ice bath at front line , food not prepped or portion today, food being held less than 4 hours, manager voluntarily discarded food. Corrective Action Taken

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 4:15 pm cut tomatoes 50F in a deeper than 4 inches container with covered . Per prep person food was cut at 10 am . Stop sale issue . Employee discarded Food . Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding grille chicken 124F-130F in steam table being held less than 4 hours . Manager time marked on food . Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles...chlorine ++200 ppm. Manager discarded solution. Corrected On-Site

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil...manager discarded . Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... green salsa, red salsa at rare counter at front line being held less than an hour . Employee time marked . Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable...white cutting board by the hot holding at kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 50F , shredded cheese 51F, cut tomatoes 48F, cut lettuce 49F, in flip top reach in cooler and raw chicken 48F, raw beef 48F, shrimp 47F, stuffed peppers 56F in reach in drawer at kitchen. Food not prepped or portion today , food being held less than 4 hours . Manager removed food to walk in cooler . Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...salsa at expo line being held less than 4 hour . Manager time marked. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled...couple spray bottles not labeled. Manager labeled. Corrected On-Site Repeat Violation

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...sour cream 51°, pico de gallo 45° temperature control in ice at cook line refill product with old product which is being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 51°, pico de gallo 45° temperature control in ice at cook line refill product with old product which is being held more than 4 hours . Stop sale issue. Employee discarded food. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.. to go red salsa at front line being held less than 4 hours. Employee time marked. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...all food with day name not date marked.

Intermediate - Spray bottle containing toxic substance not labeled...multiple cleaning spray bottles . Employee labeled Corrected On-Site Repeat Violation

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Raw Striped Pangasius in chest freezer,offered in ceviche on Fridays special. Box instructions say the following: Cook before consumption. Product must be cooked to an internal temperature of 145°F. Manager stated she will cook fish and use for other dishes.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles 200ppm+ chlorine at cook line. Cook set up fresh solution at 75ppm. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink for sink and surface cleaner.

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Oil stored in non food grade spray bottles. Discussed with operator Warning - From follow-up inspection 2022-09-27: Next unannounced Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-09-27: Next unannounced Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 50 small flying insects landing on wall, red onions,yellow onions, clean utensils on dish area and can goods on dry storage as well dust pan on kitchen area, Operator discarded onions. See Stop Sale. Immediate AC with following day call back per Cindy Ross at 2:40pm. Admin Complaint - From follow-up inspection 2022-04-22: observed approximately 10 small flying insects in one area ( above chest freezer). Repeat. Was marked as A/C from previous day. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside Flip top cooler; raw fish (45F - Cold Holding); sour cream (45F - Cold Holding) also seating under steam table butter (70F - Cold Holding);. Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator iced down products Corrective Action Taken - From follow-up inspection 2022-04-22: Observed inside flip top, unopened bag shred cheese 50°F (cold holding) . Per operator product stored for approximately 1 hour. Per operator product not portioned. operator relocated to walk-in coolerComplied Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored in can liner in walk in cooler. Discussed with operator

Basic - Accumulation of dead or trapped insects in control devices. Observed at fly sticky tape above mop sink. Not in any food contact/storage areas. Discussed with operator. Operator removed Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents/wall soiled with accumulated dust. Observed at vent next to ice machine and wall behind ice machine

High Priority - Raw animal food stored over or with unwashed produce. Raw pork stored above unwashed produce in walk in cooler; operator reorganized Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Located on reach in cooler shelves in 2 door flip top cooler on cook line

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance in ware washing area not labeled

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water of 86°F on cook line. Operator removed discarded water, cleaned and sanitized Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust Located behind menu board wall facing cook line