FIESTA CANCUN

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. Server dropped off dirty dishes in kitchen. Then proceeded to dining room, gave customers to go bags

High Priority - Raw animal food stored over or with unwashed produce. -raw Fish over peppers in walk in cooler. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cool well: pico, sour cream, cut lettuce, cut cabbage, cheese, cut tomatoes,; (48-60F - Cold Holding) in cool well on insufficient ice bath less than 4hrs per operator. Operator put items on ice bath for temperature recovery Corrective Action Taken Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on desert cooler reading 50F ambient temperature is 37F

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned ( corrective action taken) - soda nozzle at bar. Operator cleaned Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by delivery items. Operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen had Ice and scrub pad. Operator removed Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Aquachile ceviche on menunis made with undercooked shrimp. Warning

Intermediate - No soap provided at handwash sink. At employee bathroom

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.

Basic - Bowl or other container with no handle used to dispense food. In salsa in walk in cooler and prep line. Operator removed Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawed 1hr per operator. Operator removed from packaging Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Hood filters broken

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Floor soiled/has accumulation of debris. Fkoor on side of reach in cooler by Side of cooler next to dry storage

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of left oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelving in dry storage area

Basic - Objectionable odors in bathroom or other areas of the establishment. In mop sink room. No sign of sewage issues

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in cooler

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hand sink outside employee bathroom draining too slow

Basic - Storage area not maintained clean and organized. Liquor room in kitchen

Basic - Stored food not covered. Lettuce in walk in cooler open on pan. Operator put in food grade bag Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested sani bucket 00ppm chlorine. Operator added bleach. Tested again 50 ppm chlorine Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -dish machine chlorine 0ppm. Operator will set up 3 compartment sink and call for service. Warning

High Priority - Live, small flying insects found. -1 small flying insects on cutting board on cook line. -1 small flying insects on container of bleach by dish machine. Warning

High Priority - Nonfood-grade bags used in direct contact with food. -beef in freezer in to go bags. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -open package of raw burgers above plantains in reach-in freezer. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -salmon, mahi thawed in package. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken, shredded beef, taco meat (46-47F - Cold Holding) in walk-in cooler less than 4 hours. Walk-in cooler door open, items closest to door. Warning

Basic - Bowl or other container with no handle used to dispense food. -soufflé cups in salsa, salsa verde in prep table. Discarded. -plate with no handle in rice. -small bowl with no handle in spices. Corrected On-Site Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon, mahi. Warning

Basic - Drain cover(s) missing. -in mop closet. Corrected On-Site Warning

Basic - Food stored in a prohibited area. -dry goods, spices stored in furnace room. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease dripping off hood in kitchen. -grease on sides/back of cooking equipment. Warning

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -back door open during inspection, small flying insects present in kitchen. Warning

Basic - Single-service articles not stored inverted or protected from contamination. -foil containers in kitchen. Warning

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above orange juice in walk in cooler. Corrected On-Site Warning - From follow-up inspection 2024-12-26: Raw shell eggs above juices in walk in cooler. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Queso (46F - Cold Holding); steak (45F - Cold Holding) in cook line cooler less than 1 hour from walk in cooler. Operator placed ice under product and will monitor cooler. Corrective Action Taken Warning - From follow-up inspection 2024-12-26: Corn 51°. On top of another pan. Corn placed on ice. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all 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 2024-12-26: Class rescheduled for 1/8/24. Time extend 14 days. Time Extended

Basic - - From initial inspection : Basic - Food stored in a prohibited area. -dry goods, spices stored in furnace room. Warning - From follow-up inspection 2024-12-26: Time Extended

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. -behind bar. In-use ice scoop stored on soiled surface between uses. -on side of ice machine. Operator put scoops in a clean pan. Corrected On-Site Warning - From follow-up inspection 2024-12-26: Handle in ice in wait station. Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink next to 3 door freezer tilting forward causing standing water. Unable to wash hands without splash of possible contaminants/bacteria from standing water Warning - From follow-up inspection 2024-12-26: Hand wash sink not repaired. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -rust on some walk in cooler shelves. -bottom shelf of prep table rusted. Warning - From follow-up inspection 2024-12-26: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above orange juice in walk in cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Queso (46F - Cold Holding); steak (45F - Cold Holding) in cook line cooler less than 1 hour from walk in cooler. Operator placed ice under product and will monitor cooler. Corrective Action Taken Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Food stored in a prohibited area. -dry goods, spices stored in furnace room. Warning

Basic - Ice scoop handle in contact with ice. -behind bar. In-use ice scoop stored on soiled surface between uses. -on side of ice machine. Operator put scoops in a clean pan. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. -ceiling, fan cover, camera near compressor in walk in cooler dusty. Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink next to 3 door freezer tilting forward causing standing water. Unable to wash hands without splash of possible contaminants/bacteria from standing water Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -rust on some walk in cooler shelves. -bottom shelf of prep table rusted. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects at bar area back counter. Not in contact with food

High Priority - Nonfood-grade bags used in direct contact with food. Togo bags in direct contact with beef in reach in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab, tilapia. shrimp , spinach, veggie mix 46-50 ( - Cold Holding) in grill cooler drawers less than 4hrs per operator. Operator immediately placed in ice for temperature recovery Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator removed to be cleaned Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand sink in kitchen ice in hand sink nacho holders Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cups used to scoop salsa Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple Employee drinks and phone, on dry storage shelf above canned food and seasoning Corrected On-Site

Basic - Food stored on floor. Cases of drinks on floor in bar storage area Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Upright 2door oven inside and doors

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on hood vent system, sides of oven, sides of cooking equipment and floor surrounding cooking equipment

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near salsa bar, not on food. -1 small flying insect near dish machine. Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. -no proof that farm raised tilapia used to make ceviche has only been fed pellet feed with no parasites. Fish is not fully cooked. Contacted BAP. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open box of raw ground beef patties above ice cream in reach-in freezer. Raw animal food stored over/not properly separated from ready-to-eat food. -raw steak, raw shell eggs above milk and produce in walk-in cooler. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee returned to kitchen from outside back door wearing gloves and rinsed gloves in prep sink. -employee moved trash can while wearing gloves, then continued working, handled utensils. Spoke with employees and manager, both employees removed gloves and washed hands at hand wash sink. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pico (47F - Cold Holding); cut lettuce (47F - Cold Holding); shredded cheese (48F - Cold Holding); cut tomato (51F - Cold Holding) in cooler across from ovens less than 4 hours. Ambient thermometer reading 50°f. All products placed on ice for temperature recovery. 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. -per manager, book containing certificates not on site. 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. -book 5at may contain information not at facility. Provided printed copy in English and Spanish to operator. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tilapia. Educated kitchen manager. Warning

Basic - Dead roaches on premises. -1 dead roach on floor at end of cook line cooler. -1 dead roach on floor next to cases of canned tomato. Removed. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. -grease and food debris under kitchen equipment, shelving in walk-in cooler. Repeat Violation Warning

Basic - Food stored in a prohibited area. -spices, dry rice and beans stored in furnace room. Warning

Basic - Food stored on floor. -bags of dry rice and dry beans on floor. Corrected On-Site Warning

Basic - Ice scoop handle in contact with ice. -ice machine and soda cooler. Corrected On-Site Repeat Violation Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -right side oven Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover in walk-in cooler soiled with dust. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans (49-52F - Cooling); carnitas (50F - Cold Holding); molida (49-51F - Cooling) in deep pans in walk-in cooler overnight per operator. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small flying insects in back storage room by dry beans.

High Priority - Nonfood-grade bags used in direct contact with food. -raw beef in to go bags in reach-in freezer. Operator will wrap food in plastic wrap prior to using.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -small live insects in masa harina. Product discarded. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -krab, tilapia 44 less than 4 hours in top left cold drawer under flat grill. Drawer not fully closed. Operator will train staff to keep drawers fully closed. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -flan made 2 days ago per employee not date marked.

Basic - Bowl or other container with no handle used to dispense food. -soufflé cups with no handle in salsas. -plates in bulk dry goods. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -build up of grease on floor behind cooking equipment.

Basic - Ice scoop handle in contact with ice. -in ice machine and bar ice well. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -interior, doors, gasket of cold prep table soiled.

Basic - Single-service articles improperly stored. -case of dinner napkins on floor by bar. 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. 0 ppm. Had wrong rinse agent tube in sanitizer bucket. Advised to wash wares. Recheck 50 ppm. Corrected On-Site

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. Dish person.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/22. Please remit payment as soon as possible. Operator states accountant paid during inspection confirmation number 216061712.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef in drawers over cut washed vegetables. Emailed safe refrigerator storage poster. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef 50 raw beef 50 raw chicken 50 operator received delivery, walk in cooler left open. Placed all item in freezer for rapid chill. . No stop sale issued. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 125, placed on stove to reheat. Recheck 180. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Black hose attached outside faucet under electrical meter. Hose Bibb northeast corner outside.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Rinse agent and sanitizer backwards.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in not 41 degrees. Warning

Basic - Equipment in poor repair. Walk in freezer gasket.

Basic - Floor soiled/has accumulation of debris. Kitchen.

Basic - Open dumpster lid.