EL MOLINO RESTAURANT

High Priority - Dented/rusted cans present. See stop sale. Observed two dented cans of spaghetti sauce stored on shelf in dry storage room. Operator removed. See stop sale.

Basic - Bowl or other container with no handle used to dispense food. Observed red plastic bowl stored inside cooked rice at cook line. Operator removed and voluntarily discarded. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on soiled oven door, at cook line. Operator removed. Corrected On-Site

Basic - Open dumpster lid.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish stored directly above bottles of milk, discussed with operator who corrected storage of products. Corrected On-Site Warning - From follow-up inspection 2025-12-11: In reach in cooler raw fish filets stored above open bag of hot dogs, discussed with operator who corrected storage of products. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen at cook line ceiling tiles soiled with food splatter, discussed with operator to clean and sanitize. Warning - From follow-up inspection 2025-12-11: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At cooked line steam table and flip top cooler cutting boards grooved and no longer cleanable, discussed with operator to repair or replace. Warning - From follow-up inspection 2025-12-11: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At kitchen cook line floor tiles in disrepair with standing water in between tiles, discussed with operator to clean and sanitize area, repair tiles. Repeat Violation Warning - From follow-up inspection 2025-12-11: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. In kitchen sewage like odor, discussed with operator to clean and sanitize areas. Warning - From follow-up inspection 2025-12-11: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler rusted and pitted with accumulation of soil residues, discussed with operator to repair or replace. Warning - From follow-up inspection 2025-12-11: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall around hand washing sink in kitchen next to fryers soiled with food splatter and grease build up, discussed with operator to clean and sanitize. Warning - From follow-up inspection 2025-12-11: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bag storing cut limes at bar Removed Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef touched garbage bag with gloves and then peeler with the same gloves. Chef changed gloves and washed hands Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (53F - Cooling) at 10:24 am to 52F at 10:42 am since 10:00 am; in flip top cooler end of cook line. At this rate food will not cool to 41F within four hours. Operator placed in ice Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. Outside walk in cooler

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler beef tongue (45-47F). Per operator food was made yesterday at 5pm. Per operator food was placed into walk in cooler after to cool down. Observed cooling uncovered and in large container. See stop sale.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in flip top cooler #2; raw shell eggs (62F). Per operator food not prepared or portioned today. Eggs held in unit less than four hours. Operator moved eggs to walk In cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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. Observed in walk in cooler beef tongue (45-47F). Per operator food was made yesterday at 5pm. Per operator food was placed into walk in cooler after to cool down. Observed cooling uncovered and in large container. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at fryer; fries (100F - Hot Holding). Observed food stored in fryer under no temperature control. Food held in unit less than four hours. Operator placed fries into oven to reheat to 165F. Observed soup (118-184F - Hot Holding) stored on grill. Observed some parts out of temperature. Operator placed soup into steam table. Corrective Action Taken Repeat Violation Admin Complaint

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 - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk in cooler (salad 55F at 10:50 to 55F at 11:05 (ambient cooling since 10:00)). At this current rate of cooling salad will not reach 41F or below within four hours. Observed cooling in large container and covered. Advised operator to use shallow pans and uncover. Operator placed salad into shallow pan and placed back in to walk in cooler. Corrective Action Taken Repeat Violation

Basic - Ice buildup in reach-in freezer at cook line.

Basic - In-use tongs stored on equipment door handle between uses at cook line. Operator removed. 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. Cookline; Employee removed wet towel that fell in garbage bin and continued to handle clean utensils without washing hands. Advised operator employee washed hands. Corrected On-Site

High Priority - Employee washed hands with no soap. Cookline; Employee handled dirty utensils then washed hands with no soap and proceeded to handle clean utensils. Advised employee who washed hands with soap. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Reach in Cooler; Raw chicken stored above raw beef Advised operator who fixed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk-in Freezer; Raw chicken stored above cooked beef Operator fixed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in Cooler; Raw Beef stored above cut onions Raw Beef stored above cooked potatoes Operator fixed all items Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in Cooler; raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler for approximately three hours Operator moved to quick chill Corrective Action Taken

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped wet hands in pants then put gloves on and handled clean utensils. Advised employee who washed hands Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At Make Table; Raw chicken stored above sausages Operator fixed Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk-in Freezer; raw beef stored above cooked potatoes Operator fixed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in Cooler; Raw shrimp stored above shredded cheese Operator fixed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach-in Cooler; Raw chicken stored above raw beef Operator fixed 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. Walk-in Freezer; Raw portioned chicken above raw shrimp Operator fixed Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (salmon and tilapia)bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator items being thawed in sealed vacuum packages since yesterday. See stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; sausages (120F - Hot Holding) Per operator held on steam table for approximately an hour Advised to reheat to 165F+

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 poster

Basic - Commercially processed reduced oxygen packaged fish (salmon and tilapia)bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator items being thawed in sealed vacuum packages since yesterday. See stop sale

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reaching in cooler cook area raw chicken not commercially packaged store over cooked beef not commercially packaged, operator chose to discard beef and moved chicken to proper storage. Corrected On-Site Repeat Violation Admin Complaint

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. At make line tomatoes cut at 11am (47F - Cooling ) at 3:35, see stop sale.

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. At make line tomatoes cut at 11am (47F - Cooling ) at 3:35, see stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener At prep table soiled, operator moved to dishwasher. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At bar area handwashing sink used for other purposes, At prep area handwashing sink used for other purposes, educated operator on use of handwashing sink.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. At dishwashing area large bottle of green fluid with no labeling, operator labeled as containing soap. Corrected On-Site

High Priority - - From initial inspection : High Priority - Live small flying insects in kitchen, food storage area . Observed approximately 150 live small flying insects: Approximately 50 inside dry storage landing in seal boxes of coconut flakes and sugar. Approximately 50 on hallway outside dry storage leading to back door ,landing on bottles of soda. Approximately 50 on box with cups on hallway next to walk in cooler. This areas area next to 3 compartment sink on an area away from prep area or cook line. Admin Complaint - From follow-up inspection 2024-03-07: Approximately 10 inside dry storage landing in seal boxes of coconut flakes and sugar. Approximately 15 on hallway outside dry storage leading to back door ,landing on table. Approximately 4 landing on empty shelf on hallway next to walk in cooler. This areas area next to 3 compartment sink on an area away from prep area or cook line Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers stored above juices inside walk in freezer Advised operator to stored properly Warning - From follow-up inspection 2024-03-07: A plastic container with Raw beef over bags with juices inside walk in freezer Advised operator to stored properly Admin Complaint

Basic - - From initial inspection : Basic - Multiple containers with proteins , chicken, pork stored on floor inside walk in cooler and walk-in freezer Advised operator to stored properly at least 6" from the floor. Repeat Violation Warning - From follow-up inspection 2024-03-07: Same 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...beef stock 44°-45° in walk in cooler . Per manager food was cooked yesterday. Stop sale issue . Advise operator to discarded food. Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...employee washing utensils in 3 compartment sink, not sanitized utensils after rinse. Reviewed sanitizer solution prepared with employee, employee sanitized utensils. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken, raw beef above salsa in reach in cooler at kitchen. 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 directly top of the raw beef in reach in cooler . Employee properly stored food 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...beef stock 44°-45° in walk in cooler . Per manager food was cooked yesterday Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...milk 51° at espresso station at front line being held less than 4 hours. Employee moved to cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding chorizo 93° in steam table being held less than four hours. Employee time marked. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...cups, plate, spoons , towel in handwashing sink at front line . Employee moved those utensils. Corrected On-Site Repeat Violation

Basic - Clean utensils KNIFE stored between equipment at kitchen, employee moved Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...flour, sugar, salt, bread crumbs

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....00 ppm. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Warning

High Priority - Raw animal food stored in same container as ready-to-eat food....raw chicken above sauce in reach in cooler . Employee properly stored food. Corrected On-Site Warning

High Priority - Raw animal food stored over or with washed produce...raw beef above cut potatoes at walk in cooler. Employee properly stored food Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw beef above raw fish at reach in cooler ... raw chicken above raw beef at walk in cooler . Employee properly stored food Corrected On-Site Warning

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.... Milk 66° at server station being held more than four hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Milk 66° at server station being held more than four hours. Stop sale issue. Operator discarded milk. ..tuna salad 47° in flip top reach in cooler at kitchen being held less than four hours. Operator moved to freezer. Corrective Action Taken Warning

Intermediate - Equipment drain line draining into handwash sink at dishwashing area. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing....stored cups spoons , container in handwashing sink at server station, Dishmachine area. Employee moved. Corrected On-Site Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in dishmachine. Warning

Intermediate - No soap provided at handwash sink at kitchen. Operator provided Corrected On-Site Warning

Basic - Food stored on floor....soup sauce at walk in cooler, onion prep station by the ice machine . Employee properly stored food. Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer at kitchen. Warning

Basic - No handwashing sign provided at a hand sink used by food employees at kitchen. Warning

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 and the time removed from temperature control cannot be determined. See stop sale. Eggs on cook line, per cook were put on counter at 10:30am. Cook put correct time. Corrected On-Site

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

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

Intermediate - No soap provided at handwash sink at front counter. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed dishwasher not sanitizing dishes after washing and rinsing. Reviewed with manager three steps.

Basic - Ice buildup in reach-in freezer in cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler and reach in coolers with shelves solid. Gaskets of reach in cooler soiled Outside of food containers soiled. Ice machine soiled. Repeat Violation

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

Intermediate - - From initial inspection : 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 - From follow-up inspection 2021-07-20: Time Extended - From follow-up inspection 2021-09-17: Manager couldn't not find training certificate Admin Complaint