DON PANCHO RESTAURANT

High Priority - -Raw animal food ( raw fish) stored over/not properly separated from ready-to-eat food. ( cooked beef ) in triple door cooler -Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw seafood in triple door cooler in kitchen Manager directed employee to rearrange food which he did . Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food ( bread and pitas ) .

High Priority - Operating with an expired Division of Hotels and Restaurants license.License expired on 02/01/26. License renewed during inspection . Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked peppers and onions 120 F in warmer above stove . Manager reheated peppers and onions on grill . Recheck onions 172F , peppers 167-183F Corrected On-Site

Intermediate - -No probe thermometer provided to measure temperature of food products. -Probe thermometer not used to ensure proper food temperatures. Reviewed with manager

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sinks must in back kitchen has a trash can in front of it. Reviewed with manager hand wash sinks must be accessible at all times . Trash can relocated Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee placed paper towels in dispenser . Reviewed with manager hand wash sinks must be stocked at all times Corrected On-Site

Intermediate - Spray bottles containing toxic substance not labeled in dishwashing area . Manager labeled spray bottles Corrected On-Site

Basic - -In-use knife/knives stored in cracks between pieces of equipment- between steam table and reach in cooler at cook line -In-use tongs stored on equipment door handle between uses. Manager moved knives to triple sink to clean . Tongs relocated Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting- pans stacked with moisture in between on storage shelf in kitchen

Basic - Plumbing system in disrepair in men's room . Service scheduled . One bathroom available for use .

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine - Manager changed solution recheck 100 ppm chlorine Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags used to store cooked tortillas in reach in cooler across from triple sink , employee removed the item and placed them in a food grade bag. Corrected On-Site

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

Intermediate - No hot water provided at hand wash sink in cook-line area , Observed hand sink with no running hot water

Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles with Chemicals not labeled, discussed with employee and ha said he will label them. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line reach in cooler grooved .

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans in ware washing area stacked together wet , discussed with employee the importance of drying pans before stacking . Repeat Violation

Basic - Faucet/handle at plumbing fixture. Hot water handle not working at hand sink on the cook line

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly trap hung in kitchen over plates by server window. Employee removed and discarded the fly trap. Corrected On-Site

Basic - Food stored on floor. Observed two containers of cooking oil stored on floor , employee raised containers off the floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed a pair of tongs in use hanging on the oven handle on the cooks line , employee removed the tongs. Corrected On-Site

Basic - Missing drain plug at dumpster. Discussed with operator the importance of keeping the lids closed and the dumpster needing a drain plug. Corrected On-Site

Basic - Single-service articles improperly stored. Observed coffee filters on counter in the bar area unprotected. Employee covered the coffee filters. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed squeeze bottles on cook line used for cooking not properly labeled .

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. - From follow-up inspection 2025-04-23: Person in charge is unable to access the office where the employee certificates are located per call with manager . At time of inspection no proof of employee training provided Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator went to store next door and came back with the proper test kit Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store next door and came back with the proper sanitizer for food contact surfaces, assisted operator on setting up sanitizer sink and the proper PPM for chlorine sanitizer Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provide operator with printed copy of from 5030-105 and he posted in kitchen Corrected On-Site