MEDELLIN GOURMET

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -hand wash sink removed from prep/dish room. Warning - From follow-up inspection 2025-09-25: Plumber on site, hand wash sink being reinstalled at time of callback. Time extended 7 days. Time Extended

High Priority - Live, small flying insects found. 1 fly in dining room/bar area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw ground beef above onions, cheese. -raw chicken above produce in 2 door cooler.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -hand wash sink removed from prep/dish room. 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.

Basic - Old labels stuck to food containers after cleaning. -pico container has label on lid that says pollo.

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. -no CFM for facility. Warning - From follow-up inspection 2025-03-24: No one at facility has proof of CFM. Time extend 14 days. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. -stickers on some containers from previous product. Warning - From follow-up inspection 2025-03-24: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. -pitcher in prep room hand wash sink. Corrected On-Site Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. -no CFM for facility. Warning

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 was able to get chlorine bleach. Corrected On-Site Warning

Basic - Old labels stuck to food containers after cleaning. -stickers on some containers from previous product. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -next to hood, stove. Around furnace. -some grease on bottom of hood filters. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -items washed and rinsed but not sanitized. Provided handout. Only sanitizer on site is a spray sanitizer that is ready to use. Unable to use as sanitizer in 3 compartment sink. Recommend operator use chlorine bleach. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 fly in kitchen near cutting board. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired 4-1-23.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork belly (48F - Cold Holding); raw chicken (49F - Cold Holding); plantains (47F - Cold Holding); chorizo (47F - Cold Holding); steak (48F - Cold Holding) less than 4 hours. Door slightly open at start of inspection. Operator will monitor and move food for temperature recovery. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink in kitchen filled with equipment. Corrected On-Site

Intermediate - No soap provided at handwash sink. -no soap at kitchen hand wash sink. No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to 3 compartment sink.

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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters extremely soiled.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -back door of kitchen held open by rock, 1 small flying insect in kitchen. Operator closed door. Corrected On-Site Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -unlocked reach-in freezer outside back kitchen door. Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw beef in reach in cooler at cook line . Corrected On-Site Warning - From follow-up inspection 2023-02-07: Time Extended

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. Warning - From follow-up inspection 2023-02-07: Facility have a appointment for this upcoming Friday. Time Extended

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.No consumer advisory on paper menu use in restaurant , on to go menus or online menus. Warning - From follow-up inspection 2023-02-07: Facility will contact previous owner to have online menu fixed. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind flat top. Warning - From follow-up inspection 2023-02-07: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw beef in reach in cooler at cook line . Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.She'll eggs kept on cook line for 4 hrs with temperature of 67F. Sliced tomatoes kept on cook line for less than 4 hrs with temperature of 70, lettuce kept cook line for less than 4 hrs with temperature of 70 . Ask manager to place on cooler Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 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. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.No consumer advisory on paper menu use in restaurant , on to go menus or online menus. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters heavily soiled. Warning

Basic - Old labels stuck to food containers after cleaning.Old label on bowl that has plantains. Warning

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.Food kept on reach in freezer located by kitchen exit door .Located on area accessible to any one and door is kept unlock Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind flat top. Warning