EL CENTENARIO

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked beans (50F - Cooling) at 2:45 per operator prepared previous day and held in cooler overnight for more than 12 hours, discussed with operator see stop sale.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes placed into bin and without washing hands handled single service to go containers, discussed with operator, employee washed hands. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating actively preparing and selling food on expired DBPR license, discussed with operator who renewed license. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked beans (50F - Cooling) at 2:45 per operator prepared previous day and held in cooler overnight for more than 12 hours, discussed with operator see stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large plastic tub of diced tomato salsa (65F - Cooling) at 2:30 since 2:00 to 64F at 3:00, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product o shallow metal pan to rapid cool. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of bag of wooden skewers, discussed with operator who removed cell phone. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee(s) entered kitchen from dining room/rear exit door then handled clean equipment, clean utensils, unwrapped single service items and prepared/packaged food for customers without washing hands. Operator discussed with employee(s) who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Raw fish/raw beef/raw chicken stored over canned/bottles drinks in walk-in cooler. Operator moved canned/bottle drinks and raw items, stored properly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw chicken stored over ready to eat cooked potato fries. Operator moved raw chicken to bottom shelf. Corrected On-Site

Intermediate - Bar hand wash sink not accessible for employee use at all times, blocked by storage of multiple items. Operator removed items, sink accessible. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; raw tilapia (62F - Ambient Cooling 11:40/68F 12:10). Operator stated tilapia being prepared since 9am, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler house made cheese sauce (50F - Cooling)at 3:40 since yesterday ; cooked chorizo (45F - Cooling)at 3:40 since yesterday. Per operator products prepared yesterday and placed in walk in to cool. Products never reached 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2025-04-22: In walk in cooler stacked metal pans of cooked rice (55F - Cooling) at 9:00am per operator product prepared yesterday and stored in walk in cooler since last night to chill, product never reached 41F within 6 hours see stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler house made cheese sauce (50F - Cooling)at 3:40 since yesterday ; cooked chorizo (45F - Cooling)at 3:40 since yesterday. Per operator products prepared yesterday and placed in walk in to cool. Products never reached 41F within 6 hours. See stop sale. Warning - From follow-up inspection 2025-04-22: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler stacked metal pans of cooked rice (55F - Cooling) at 9:00am per operator product prepared yesterday and stored in walk in cooler since last night to chill, product never reached 41F within 6 hours see stop sale. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked jalapeños (47F - Cooling). Operator stated jalapeños cooling overnight, did not reach 41F within 6 hours. See Stop Sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked jalapeños (47F - Cooling). Operator stated jalapeños cooling overnight, did not reach 41F within 6 hours. See Stop Sale.

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. Dishwasher (Chlorine 0ppm). Operator primed and ran machine multiple times, retested at chlorine 50ppm. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and raw steak while cooking and then handled flip top cooler lid and cut/washed mushrooms without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on visibly soiled wiping cloth and then handled clean utensils to prepare food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over cooked rice horchata. Operator moved raw eggs. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw chicken stored over raw fish. Operator moved raw chicken. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked onion and pepper sauce prepared/date marked 10/24. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (mahi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; queso cheese (54F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for less than 2 hours, moved to reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. At cook line; dish soap stored on shelves over steam table. Operator removed soap. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish (mahi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic - Dead roaches on premises. 4 dead roaches on floor behind bar. Operator removed, cleaned and sanitized area. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Female employees handled cellphone with gloved hands then started to work on cook line without properly changing gloves. Explained and she properly changed the gloves. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on two hose bibbs by the back door near dishwasher.

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu one of the ingredient in menu item Molcajete Jalisco is listed Mahi Mahi same in Seafood Burrito. Asked cook to show me Mahi Mahi and he pointed to tilapia bag in reach in freezer. Sysco invoice for tilapia. Admin Complaint

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. Emailed one.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in the kitchen blocked by chair. Employee moved the chair. Corrected On-Site

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/ 5 food handlers working and no certified food manager's present. Certified food manager Mr.Omar arrived during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink. Employee stocked the paper towel. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Beverage in plastic glass without lid on shelf at the bar. Explained .

Basic - Employee eating in a food preparation or other restricted area. Female employee eating at prep table in the kitchen. Explained and she removed the soup container. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half used water bottle stored with and above food in flip top cooler on cook line. Manager discarded the bottle. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table by the walk in cooler. Explained and employee removed the phone. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Back door

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table by the walk in cooler. Explained. Employe put towel in sanitizer solution. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken, raw fish , raw steak above sauté onion, grilled peppers in reach in drawer below grille at kitchen. ..raw chicken, raw beef stored top of the beer kegs at beer walk in cooler . Employee properly stored food Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken, raw beef, raw pork above raw sea food in reach in drawer below grille at kitchen.employee properly stored food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...spicy salsa 47°, green salsa 48° temperature control in ice in table at server station being held less than 4 hours. Manager time marked. 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 rice 125°, bean soup 131° in steam table at kitchen being held less than 4 hours. Employee time marked. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at kitchen. Discussed with operator. Operator cleaned Corrected On-Site

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

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 - Water pressure lacking at fixtures that require the use of water at handwashing sink at kitchen.

Basic - Food stored on floor...ice bags stored on the floor at bar . Employee properly stored food. Corrected On-Site