JUANITO'S GROCERY

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork at 79 F at 8:50 am cooked at 4:00 am . Employee discarded . Corrected On-Site - From follow-up inspection 2026-05-18: No food cooling at time of inspection Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed breaded fried peppers 84f at 9:30 on kitchen counter made previous afternoon. Pork ribs ai 83f at 9:30 am cooked at 3 am on the kitchen counter Cooked salsa at 81 f at 9:30 am cooked at 3am on the kitchen counter.

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. Observed breaded fried peppers 84f at 9:30 on kitchen counter made previous afternoon. Pork ribs ai 83f at 9:30 am cooked at 3 am on the kitchen counter Cooked salsa at 81 f at 9:30 am cooked at 3am on the kitchen counter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled grooved cutting board on reach in cooler heavily, Discussed with employee the importance of having a smooth cutting board. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink with an attached facet being used for drinking water in the restaurant, Discussed with operator the importance of separating the faucet from the sink. Repeat Violation

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

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls on ware washing drying rack not inverted, discussed with operator the importance of inverting the items to avoid bacteria growth.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on reach in cooler heavily soiled and grooved. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink on the counter . Employee removed item. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on pep table next to reach in cooler on the cooks line, Employee removed items off the table. Corrected On-Site

Basic - Food stored on floor.Observed a 2 liter bottle of soda stored on floor. Employee removed the item off the floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.observed tongs on oven handle.

Basic - No handwashing sign provided at a hand sink used by food employees.Observed the employee bathroom ad the restaurant bathroom without handwashing sign for employees Repeat Violation

Basic - Soiled dry wiping cloth in use. On the prep table next to reach in cooler on the cooks line.

Basic - Working containers of food removed from original container not identified by common name. Observed a squeeze bottle of oil and margarine on cooks line not labeled, discussed with operator the importance of labeling the items.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2025 . Reviewed with manager

Intermediate - Cutting board on prep station soiled with food buildup in cracks opposite grill . Reviewed with manager

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.

Intermediate - Handwash sink used for purposes other than handwashing. - separate faucet for dispensing water for drinks attached to hand wash sink Reviewed with manager

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

Basic - Bathroom door left open other than during cleaning or maintenance in employee restroom Reviewed with manager

Basic - Reach-in cooler interior/shelves have accumulation of soil residues in storage room near mop sink

Basic - Unwrapped single-service utensils not presented so that only the handles are touched at front counter . Reviewed with manager

High Priority - Nonfood-grade bags used in direct contact with food. Storing tortillas. Employee moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled

Intermediate - Handwash sink not accessible for employee use at all times. By trash can and plant. Employee moved Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - In-use tongs stored on equipment door handle between uses. Employee moved Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Food stored in to go bags in cooler Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards

Intermediate - Handwash sink not accessible for employee use at all times. Soiled equipment on hand sink in kitchen, removed Corrected On-Site Repeat Violation

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

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. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - No handwashing sign provided at a hand sink used by food employees. In restroom

High Priority - Nonfood-grade bags used in direct contact with food.( tortillas ) on counter and inside cooler

Intermediate - Handwash sink not accessible for employee use at all times. Trashcan in front of hand wash sink , pots inside hand wash sink in back kitchen - employee removed items

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. No training certificate for Juan

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in employee restroom

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food ( vinegar, container of onions ) stored on floor in kitchen

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees in employee restroom and restroom for public

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Discussed proper handwash procedures with operator at time of inspection. Corrective Action Taken Warning - From follow-up inspection 2023-09-05: Reviewed proper hand washing with operator Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-09-05: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained/soiled. Warning - From follow-up inspection 2023-09-05: Admin Complaint

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 2023-09-05: Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-09-05: Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Cutting board deeply grooved. Warning - From follow-up inspection 2023-09-05: Admin Complaint

High Priority - Container of medicine improperly stored. -Tylenol and eye drops stored on shelf at front counter over bakery products and single service foam cups and napkins. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -Stainless steel cleaner and WD-40 stored on storage rack in kitchen above stored foods. Employee moved items. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with self-closing doors. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -Soufle cup used to scoop salsa verde inside reach in cooler. 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 shelf above reach in cooler on cooks line. Employee moved. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer. -Inside kitchen near reach in coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets at front counter refrigerator soiled. -Exterior of flat top grill, stove and fryers on cooks line soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -At front counter, drink refrigerator. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at rear kitchen handwash sink. Operator provided paper towels. Corrective Action Taken Warning - From follow-up inspection 2022-05-17: Observed paper towel dispenser still unable properly dispense paper towels. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed food being held in carryout bags in the reach in cooler on the cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom.

Intermediate - No soap provided at handwash sink. Cook line.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed cooking oil on the floor.

Basic - Single-service articles improperly stored. Observed single service items stored on the floor.

Basic - Wet mop not stored in a manner to allow the mop to dry.