CAFE ALFRESCO

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no hand wash before starting work. Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed hands in soiled apron. Began work after no handwash. Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Measured at 0ppm. Operator remade, remeasured at 200. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lettuce in reach in cooler by bar. Raw chicken over calamari in reach in cooler on cookline. Operator removed chicken. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line. Soda gun interior soiled in bar. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict's on menu, sesame salmon, sesame ahi tuna salad not notated as raw or undercooked. Operator added identification to all menus. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test kit expired. 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. All employees expired between may and August of 2025. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in warewashing area has hole. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline grooved. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of prep table on cook line. Operator removed Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers near dry storage on racks. Corrected On-Site Warning

Basic - Food storage container/container lid cracked or broken. Multiple containers in back storage room cracked Warning

Basic - Food stored on floor. Fryer oil stored on floor in dry storage area. Operator moved to proper area. Soda bag on floor in dry storage area. Operator moved to proper area. Corrected On-Site Warning

Basic - Hole in or other damage to wall. Hole in wall at ware washing area Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between prep stations throughout cook line. Operator removed knives. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in water temped at 85 degrees in pan on cook line, operator removed, Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in cook line. Operator removed. Corrected On-Site Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers on cook line near bar shelves rusted Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in dry storage. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Measured at 0ppm. Operator remade, remeasured at 200. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. homemade tomato sauce (74F - Cooling) cooked at 11am. Operator unsure when the cooling process began. See stop sale. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/01/2025. Renewed at time of inspection. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. homemade tomato sauce (74F - Cooling) cooked at 11am. Second walk in cooler: roast beef (49F - Cold Holding); crab cakes (51F - Cold Holding); pork (59F - Cold Holding); ham (49F - Cold Holding); butter chips (50F - Cold Holding); saurkraut (49F - Cold Holding); liquid eggs (50F - Cold Holding); mozzarella sticks (51F - Cold Holding); shell eggs (55F - Cold Holding); ground beef (52F - Cold Holding); sausage gravy (50F - Cold Holding); hollandaise sauce (51F - Cold Holding); salmon (50 F - Cold Holding); onion soup (50 F - Cold Holding); sliced turkey (51F - Cold Holding); poached egg (50F - Cold Holding); sliced pork (50F - Cold Holding); sausage (51F - Cold Holding); pot stickers (52F - Cold Holding); milk (50F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler outside in the middle of two walk in coolers: roast beef (49F - Cold Holding); crab cakes (51F - Cold Holding); pork (59F - Cold Holding); ham (49F - Cold Holding); butter chips (50F - Cold Holding); saurkraut (49F - Cold Holding); liquid eggs (50F - Cold Holding); mozzarella sticks (51F - Cold Holding); shell eggs (55F - Cold Holding); ground beef (52F - Cold Holding); sausage gravy (50F - Cold Holding); hollandaise sauce (51F - Cold Holding); salmon (50 F - Cold Holding); onion soup (50 F - Cold Holding); sliced pork (51F - Cold Holding); poached egg (50F - Cold Holding); sliced ham (50F - Cold Holding); sausage (51F - Cold Holding); pot stickers (52F - Cold Holding); milk (50F - Cold Holding) confirmed with the chef that none of these food items were prepared today. No temperatures were taken. All other food that was prepared today was relocated to a different cooler. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (126F - Hot Holding); lasagna (90F - Hot Holding) operator began reheating both foods. Corrective Action Taken Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired training for Danny, Javier, Reinardo, Cooper, Woodford, Sally and Jenny. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

High Priority - Dented/rusted cans present. See stop sale. tuna raw (51F - Cold Holding); chicken salad (46F - Cold Holding); sliced tomato (46F - Cold Holding); hummus (46F - Cold Holding); deli meat (46F - Cold Holding); melon (47F - Cold Holding) rice (74F - held on counter); noodles (69F - held on counter). Warning

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. Ppm 0 corrected to 50ppm Sanitizer empty, operator replaced empty sanitizer correction on site Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna raw (51F - Cold Holding); chicken salad (46F - Cold Holding); sliced tomato (46F - Cold Holding); hummus (46F - Cold Holding); deli meat (46F - Cold Holding); melon (47F - Cold Holding). rice (74F - held on counter); noodles (69F - held on counter) See stop sale. Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Repeat Violation Warning

Basic - Food storage container/container lid cracked or broken. Insulated pan holding butter at server station cracked and broken. Warning

Basic - Food stored outside. Reachin Freezer stored outside in unprotected area. Repeat Violation Warning

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. curry sauce (46F - Cold Holding); cooked potatoes (46F - Cold Holding); beef gravy (46F - Cold Holding),gumbo 46F cold hold, Marinara 46F cold hold green beans 46F cold hold, rice cooked 46F cold hold, lemon butter 46F cold hold, chutney46F cold hold, sliced tomatoes 46F cold hold, diced tomatoes 46F cold hold, pasta 46F cold hold. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry sauce (46F - Cold Holding); cooked potatoes (46F - Cold Holding); beef gravy (46F - Cold Holding) see stop sale Repeat Violation Admin Complaint

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. Discussed and provided hand out pertaining to vomit and diarrheal. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu as being raw 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 employee agreement Warning

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Rack with pans stored outside in unprotected area. Discussed the need to move food pans to an area inside the establishment Repeat Violation Warning

Basic - Food stored outside. Freezer stored outside in unprotected area. Operator emptied freezer and placed food in walk in freezer Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning - From follow-up inspection 2022-11-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2022-11-16: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (46F - Cold Holding); cole slaw (46F - Cold Holding); shrimp (46F - Cold Holding); cut tomatoes (46F - Cold Holding); milk (46F - Cold Holding). Ambient air temperature is 40F. Employee stated he had the door open cleaning the walk in cooler. Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ladies room used for employees and the public water temperature 80F. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dinnerware stored on wire rack not protected. Food debris present. Discussed with operator the need to protect dinner ware during storage Warning

Basic - Cloth used as a food-contact surface. Wiping cloth stored under sliced cheese. Operator removed the wiping cloth. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Food stored on floor. Food stored on the floor in dry storage. Discussed with operator the need to store food a minimum of 6" off the ground Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line. Discussed the need to label all foods removed from its original container must be labeled with common name Repeat Violation Warning