EL TORO BRAVO

High Priority - Dented/rusted cans present. See stop sale.Observed 1 Gordon's peeled tomato 6lb can dented on top rim approximately 1".

High Priority - Toxic substance/chemical improperly stored.Observed paints on floor near soda station towards rear exit. .

Intermediate - Handwash sink used for purposes other than handwashing.Observed green bucket in hand sink. Employee removed. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.Observed plastic drink cups at wait station wet nesting.

Basic - Food stored on floor.Observed soda boxes and bulk oil in containers on floor .

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Observed rust on walkin cooler shelving.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (45F - Cooling) in the 2-door reach in cooler in the kitchen. The operator stated the chicken was prepared the day prior to inspection. The operator discarded the chicken. Corrected On-Site

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 cooked chicken (45F - Cooling) in the 2-door reach in cooler in the kitchen. The operator stated the chicken was prepared the day prior to inspection. The operator discarded the chicken. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw mahi in the 2-door reach in cooler in the kitchen. The operator properly stored the raw meats. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee fill a metal container with water from a handwashing sink. Observed dumped ice in the handwashing sink at the server station.

Intermediate - No soap provided at handwash sink. Observed no soap for the handwashing sink near the glass freezer in the kitchen. Observed no soap for the handwashing sink behind the bar. 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. Observed cooked ground beef prepared on site and held for more than 24 hours with no date mark.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for salsa. The operator removed the ramekin. Corrected On-Site

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses behind the bar. The operator properly stored the wiping cloth. Corrected On-Site

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. Observed an empty bucket of sanitizer for the dish machine. The operator replaced the empty sanitizer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over portion cups with shredded cheese. The operator properly stored the cheese. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (51F - Cold Holding); guacamole with tomatoes (50F - Cold Holding) stored in a double pan in the top portion of the reach in cooler. The operator stored the potentially hazardous foods in the lower portion of the reach in cooler. Corrective Action Taken

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.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed scoops used for salt on the cook line stored on top of a soiled container lid. The operator replaced and properly stored the scoops. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator properly stored the scoop handle. Corrected On-Site Repeat Violation

Basic - Plastic forks stored upright with the food-contact surface up at the bar.

Basic - Standing water in bottom of reach-in-cooler on the cook line.

Basic - Walk-in cooler shelves have accumulation of soil residues.

Basic - Water leaking from faucet/handle in the dish area.

Basic - Wet mops not stored in a manner to allow the mop to dry near the hand sink in the dish area. The operator properly stored the wet mops. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet on the cook line near the entrance to the prep area. Repeat Violation - From follow-up inspection 2024-10-31: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit. Repeat Violation - From follow-up inspection 2024-10-31: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation - From follow-up inspection 2024-10-31: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on the top exterior of the warewashing machine. - From follow-up inspection 2024-10-31: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle soiled dishware then handle clean dishware without washing hands. The employee rewashed the dishware. Corrected On-Site

High Priority - Employee washed hands with no soap. Observed an employee return to work from coming in from the outside and wash hands with no soap then handle a clean beverage cup behind the bar. Educated the employee on proper handwashing procedures.

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw mahi stored over bottled beverages in the walk in cooler. The operator properly stored the raw mahi. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored above whole muscle beef in the walk in cooler. The operator properly stored the raw ground beef. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chile relleno with cheese (118F - Hot Holding) on the cook line. The operator stated the chile relleno was cooked approximately 1 hour prior. The operator placed the chile relleno in a reach in cooler for cold holding. Corrective Action Taken

Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet on the cook line near the prep area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a cart with soiled dishware blocking the hand sink in the dish area. The operator moved the cart with the dishware. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee discard contents of a sanitizer bucket in the handwashing sink behind the bar. Observed an employee discard a tub of water in the handwashing sink at the entrance to the cook line. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired 9/2021.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind the bar. Repeat Violation

Intermediate - No soap provided at handwash sink behind the bar. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the interior of the ice machine. Repeat Violation

Basic - Food stored on floor. Observed plastic containers of salsa stored on the floor in the walk in cooler.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed a scoop used for salt on the cook line stored on top of a soiled container lid. The operator removed the scoop for cleaning. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing signs for the hand sinks at the wait stations and behind the bar. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles stored with to go containers in the kitchen. The operator properly stored the chemicals. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed discarded lemon and lime in the handwashing sink at the wait station near the office. The operator cleared the handwashing sink. Corrected On-Site

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/ Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the handwashing station near the front door.

Intermediate - No soap provided at handwash sink at the wait station near the front door.

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. The employee removed the watch. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at the wait stations in the dining area.

Basic - Plumbing system in disrepair. Observed the hot water handle at the handwashing sink in the kitchen unable to turn on hot water. The operator repaired the hot water handle. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken date marked 7/19. The operator discarded the chicken.

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/

Basic - Accumulation of debris on exterior of warewashing machine. Observed the top of the dishmachine soiled with an accumulation of debris.

Basic - Food stored on floor. Observed a plastic jar of cherries stored on the floor behind the bar. Observed plastic buckets of sauce stored on the floor of the walk in cooler. The operator properly stored the food products. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops used for uncooked rice and beans not stored with the handle above the food. The operator properly stored the scoop handles. Corrected On-Site 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. Observed the scoop used for cooked rice on the cook line not stored with the handle above the food. The operator properly stored the scoop handle. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed rear exit door near the reach in freezer not protected with a self-closing mechanism. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the keg cooler behind the bar.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed rusted #10 cans of chorizo and hominy in the can storage rack. Operator discarded the canned products. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on the cook line wipe gloves on a soiled wiping cloth then touch a clean plate without changing gloves. Educated the operator on proper glove and handwashing protocols. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at the handwashing in the dish area at 82F.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in the dish area soiled with black mold like substance.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handles not stored above salt on the cook line. Observed scoops with handles not stored above dry beans and dry rice in the prep area. Operator properly stored the scoops. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed exit door near the reach in freezer not protected with a self-closing device.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in in cooler shelves with rust and pitted.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet wiping cloth on the cutting board on the front line. Operator stored the wiping cloth in a sanitizer bucket. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor behind the bar. Operator properly stored the sanitizer bucket. Corrected On-Site