LA ROSA

Basic - Food stored on floor. In kitchen, fryer oil stored on floor

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked white rice 49 f cooling overnight in tightly closed plastic bag. Not handled today( not prepared or portioned today.)

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. See stop sale. cooked white rice 49 f cooling overnight in tightly closed plastic bag. Not handled today( not prepared or portioned today.)

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. curtido ( shredded cabbage carrot mix ) prepared on 01/28 as per date marked label.

High Priority - Ready-to-eat, time/temperature control for safety food not used within 7 days after opening/preparation. curtido ( shredded cabbage carrot mix ) prepared on 01/28 as per date marked label.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curtido ( shredded cabbage carrot mix ) 45 f not prepared or portioned today.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken soup 129 f at 12:27 pm. Second temperature 127 f at 12:50 pm. At this rate of cooling it will not get 135 to 70 f within 2 hours. Advised to use ice bath or shallow pan. Manager transferred soup to shallow pan and will stir more often. Corrective Action Taken Repeat Violation

Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometer starts at 100 f

Basic - Food stored on floor. Box of onion stored on floor in the kitchen. She moved the onion bag to shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Explained and manager removed the cloth towel. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Employee peeling cantaloupe prior to washing. Explained and she washed the cantaloupe. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you bags storing food in freezer chest One door freezer unit in kitchen

High Priority - Toxic substance/chemical improperly stored. Fabuloso with flour container on shelf

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (47F - Cooling) at 12:37 pm to 47F at 12:55 since 12:10 pm flip top cooler At this rate food will not cool to 41F within 4 hours Placed in walk in cooler Corrective Action Taken

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Salt Flour

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler. Operator reversed. Corrected On-Site

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. 200+ at front counter. Operator set up fresh solution at 75ppm. Corrected On-Site

Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths.

Basic - Cold water Handle missing at hand wash sink next to grill.

Basic - Nonfood-contact surface soiled with blood and food debris, in freezer on top of black refrigerator.

Basic - Standing water or very slow draining water in handwash sink, next to grill.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee on site hired over 60 days Warning - From follow-up inspection 2023-09-08: Admin Complaint

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room Warning - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers Repeat Violation Warning - From follow-up inspection 2023-09-08: Time Extended

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (60F - Cooling) at 2:50 pm to 59F at 3:10 pm since 1:50 pm in flip top reach in cooler. At this rate, tomatoes will not cool to 41F within 4 hours. Placed in walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in front counter hand sink

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter hand sink. Hand sink in kitchen.

Intermediate - No soap provided at handwash sink. Hand sink in kitchen.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Onions on floor in kitchen Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in kitchen contains food debris.

Basic - Water leaking from pipe and/or faucet/handle. Leak at hand sink in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour containers

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine Warning - From follow-up inspection 2023-01-20: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-01-20: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing room temperature. Warning - From follow-up inspection 2023-01-20: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2021

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb outside by back door.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom

Basic - Current Hotel and Restaurant license not displayed. License displayed expired on 12/01/2020. Emailed paperless License printing information. Repeat Violation

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. Red plastic glass of beverage without lid on table on cook line . Explained and manager dumped the drink. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in three compartment sink. Chicken frozen solid. Explained and manager turned water on. Corrected On-Site

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Displayed license expired on 12/01/2020. Explained and emailed paperless License printing information. Warning - From follow-up inspection 2021-09-07: Same Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled . Explained. Warning - From follow-up inspection 2021-09-07: Same. Not labeled during inspection. Time Extended