HAVANA DREAMERS

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Piccadillo (47F - Cold Holding); cooked shredded pork (47F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door vertical cooler in storage area - Piccadillo (47F - Cold Holding); cooked shredded pork (47F - Cold Holding) see stop sale cooked eggs (44F - Cold Holding); sliced ham (45F - Cold Holding); sausage patties (45F - Cold Holding) all moved to freezer, temperatures not taken today, unknown if temperatures were taken yesterday. Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -black beans (45F - Cold Holding); cooked ground meat (47F - Cold Holding) on bottom shelf of upright cooler in prep area, ambient temperature is ready 41F, manager moved items to upper shelves Corrective Action Taken Warning - From follow-up inspection 2024-11-08: Chicken salad 53F Butter 50F Sliced ham 51F Ground beef 53F Cooked eggs 56F Sliced American cheese 53F In upright double door cooler in prep area, no temperature monitoring, ambient temperature is 51F Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Handles on up right cooler in prep back prep area broken Warning - From follow-up inspection 2024-11-08: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the entire establishment Repeat Violation Warning - From follow-up inspection 2024-11-08: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above cooked black beans on reach in cooler, eggs moved to under ready to eat food Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -black beans (45F - Cold Holding); cooked ground meat (47F - Cold Holding) on bottom shelf of upright cooler in prep area, ambient temperature is ready 41F, manager moved items to upper shelves Corrective Action Taken Warning

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. Joey and Shana have been here over 60 days with no food handlers training 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. Provided manager with printed copy of form 5030-103, employees read and signed reporting agreement Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar, bowl removed Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank at front counter not secured, manager secured tank Corrected On-Site Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in food prep area in front area not smooth and easily cleanable, acoustic tiles Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to where they are portioning sauces, employee beverage removed Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair restraints on Corrected On-Site Warning

Basic - Equipment in poor repair. Handles on up right cooler in prep back prep area broken Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the entire establishment Repeat Violation Warning

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fried eggs (57F - Cold Holding); sliced ham (56F - Cold Holding); sliced turkey (55F - Cold Holding); sliced American cheese (56F - Cold Holding) in upright double door cooler on prep area, operator moved items from cooler and into freezer and iced eggs down, ambient temperature is 53F -sausage (38F - Cold Holding); fried eggs (54F - Cold Holding); sliced American cheese (48F - Cold Holding), in reach in cooler on cook area by front counter, operator iced all food items Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling Tiles in food prep area are not non absorbent and easily cleanable

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In back prep area Cook area at front