WEPAA RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 71f, made on 1/15/2026, missed cooling window.

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. 0 ppm. 100 ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 71f, made on 1/15/2026, missed cooling window.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to portion cooked rice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at at bar.

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

Basic - Cutting board has cut marks and is no longer cleanable.

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. 0 ppm, tube is cracked . Repaired now 100 ppm.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked rice made today cooling in closed lid container in reach in cooler. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable, next to fryers. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cup used for portioning cooked rice stored in rice container. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw pork chop then touch clean handle on fat-fryer without removing gloves and washing hands. Discussed with manager proper hand-hygiene techniques. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (66F - Cold Holding) 61f Operator placed item in ice bath. Re temp at 12:30pm Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Cutting board on reach-in cooler next to fat-fryers has cut marks and is no longer cleanable.

Basic - Floors not maintained smooth and durable.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 125f Employee reheated on stove to 166f Corrected On-Site

Basic - Light shield broken above mop sink.

Basic - Reuse of single-service or single-use articles stored in shelf above prep table across from three-compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator placed mop in manner to air dry. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham , milk opened more than 24 Hours in storage area . Manager labeled food Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled in dish washing area . Manager labeled spray bottle . Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in upstairs room

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee jackets , backpacks next to dry storage items . Manager relocated personal items Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch while preparing food . Reviewed with manager . Employee removed watch . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - heavily soiled cart at cook line area . Reviewed with manager .

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers opposite stove . Reviewed with manager . Employee drinks removed from cooler . Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up at front counter . Employee rearranged utensils . Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -stew at 114 F at 2:30 pm cooked at 10:00 am in deep , covered container - reviewed with manager cooling procedures - manager discarded Corrective Action Taken

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. stew at 114 F at 2:30 pm cooked at 10:00 am in deep , covered container - reviewed with manager cooling procedures - manager discarded Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - triple sink with 100 ppm quaternary - employee changed solution- recheck 200 ppm quaternary Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - ice cubes inside hand wash sink in front area near freezers - reviewed with manager hand wash sinks are for washing hands only

Intermediate - Spray bottle containing toxic substance not labeled on cart next to cooler drawers at cook line - manager labeled spray bottles 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 jackets, backpack hanging on dry storage shelf next to spices

Basic - Food ( boxes of shortening) stored on floor in storage area- employee relocated food Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name on shelf below prep table in back kitchen - employee labeled containers Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-n cooler on cook line at 1115am butter (53 - Cold Holding) Operator moved items to freezer. Re Temped at 1155am Butter 42f Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connected to mop sink without vacuum breaker.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Commercially processed dressings, stored in reach-in cooler located at front counter not date-marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda-nozzles diffusers at wait station soiled.

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. Operator has no proof for two employees that work at cash register. Operator reviewed employee health agreement with employees; employees signed agreement. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. chimichurri sauce made more than 24 hours ago not date-marked. Operator date-marked item. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine, located behind reach-in cooler in kitchen, soiled.

Basic - Accumulation of debris on exterior of warewashing machine. Dishwasher exterior top soiled with dust.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents above cook line.

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table near 3 compartment sink.

Basic - Food stored on floor. Bag of rice stored on floor in storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on stand-alone reach in freezer in kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to mop sink. Emailed operator hand wash sign.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops not stored to properly dry. Mops commingled together in mop sink.

Basic - Working containers of food removed from original container not identified by common name. Sesame stored in mayo container above prep table. Operator label item.

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and sent big six packet to increase knowledge. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by food debris observed in drain of hand wash sink.

Basic - Food stored on floor. Case of fry oil on floor in rear prep area. Employee moved to shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen to the left of the fryer shows accumulation of debris on interior.

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bag used to store portioned diced chicken in kitchen at the stand up single door cooler located to the left of the fryer station.

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. Person in charge was not aware of what the big six Foodborne illnesses were. Educated employee and went over the list and sent them the big six to hang up in Spanish. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork chops pulled this morning, storage container had the previous label date of 10-9. Operator relabeled with today's date. Corrected On-Site

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. Several employee training certificates were expired. Discussed with operator that he has 60 days to complete employee training. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Green liquid in spray bottle stored by dish machine was not labeled. Employee labeled as degreaser. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine showed a mold like substance inside. Operator cleaned and Sanitized the interior of ice machine. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop rice. Employee removed the bowl. Portion cups used for scoop in the sugar container in rear of establishment opposite of the mop sink. Employee removed the portion cup from container. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen located above the two door deli cooler shows accumulation of debris and mold like substance.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on the single door deli cooler in kitchen to the right of the fry station shows cut marks.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep table in rear of kitchen in front of the stand up two door coolers. Employees moved phones. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on stand up cooler located in rear of kitchen, behind the dry storage shelf.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. The dish machines temperature gauge did not move or work during time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine in front server area shows accumulation of debris behind the drink trigger arms.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in the bottom of the two door deli cooler. Employee moved the drink. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Whipping cream and milk not labeled. Educated employee and they dated with 4-20-22 properly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Dried towel hanging off the side of the hand wash sink. Employee moved cloth from hand sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Used portion cup in rice, beans and sugar.

Basic - Covered waste receptacle not provided in women's bathroom. No covered garbage can in ladies room.

Basic - Equipment in poor repair. Rubber spatulas in dish area.

Basic - Time/temperature control for safety food thawed in an improper manner. Was thawing raw frozen chicken at 32F on counter to thaw. Educated employee and they moved it to a cooler to thaw. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White powder like substances not identified properly. Educated employee and the labeled properly. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid household pesticide observed in back area.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Employee with no hair restraint while engaging in food preparation. One employee.

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