DON JULIO MEXICAN KITCHEN AND TEQUILA BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over vegan protein at cookline Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - purse and personal food stored on top of bottled beverage in beer cooler Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee sprayed off large spoon then hung to dry without sanitizing, opera instructed employee to run the spoon through the dishwasher Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -long white cutting board on top of reach-in cooler is significantly stained

Basic - Clean utensils stored between equipment and wall. -knife stored between wall and sink, operator removed Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. -rear kitchen door

Basic - Food not stored at least 6 inches off of the floor. -buckets of sauces stored on the floor in the walk-in freezer, operator elevated Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -buildup of food debris/soil residue on equipment door handles, employee cleaned Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. -rear exit door blocked by large round trash can, employee relocated Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over butter at cookline Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - salsa prepared at 10am (53f-51f - Cold Holding) Observed in cooler at Food Runner station. Observed at walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken (102f-152f - Hot Holding). Employee put back on grill for reheat. Final temp 181 Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at bar Corrected On-Site

Basic - Clean utensils stored between equipment and wall. - knives between cookline cooler Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - provided to oper - From follow-up inspection 2024-09-13: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat at reach in cooler at expedite station Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on make table at cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line is blocked by dry dish storage rack Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at dish wash area had soiled dish stored in it

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cooks line Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from flat top grill next to hand wash sink

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from the outside failed to wash hands open return

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee returned from the outside and began food prep without a glove wash or change , operator explained to the group of employees working Corrective Action Taken

Basic - Floor area(s) covered with standing water. In the dish area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket to the low boy cooler on the line soiled

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (51, 46F - Cold Holding) pork from prior day failed to reach 41°

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (51, 46F - Cold Holding) pork from prior day failed to reach 41°

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (100F - Hot Holding) in the alto shaam unit not on -operator disposed of product

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at the soda station

Basic - Equipment in poor repair. Grill drawer will not close easily,.

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

Basic - Stored food not covered. In the trailer rice not covered

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in the kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked beef in the walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Small drawers ; chicken (58F - Cold Holding); beef (58F - Cold Holding); octopus (60F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler chicken (46F - Cold Holding); beef (45F - Cold Holding); Inside walk in chicken (46F - Cold Holding); Small drawers ; chicken (58F - Cold Holding); beef (58F - Cold Holding); octopus (60F - Cold Holding) unit was off

Basic - Dumpster overflowing garbage. Dumpster is shared

Basic - Employee with no hair restraint while engaging in food preparation. Several kitchen staff without hair restraints

Basic - Floor area(s) covered with standing water. Kitchen . Dishwasher area cooks line

Basic - Open dumpster lid.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at the bar had a sani bucket in the 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 - Equipment and utensils not properly air-dried - wet nesting. Hotel pans

Basic - Equipment in poor repair. Gasket to the line low boy cooler

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Tile work is needed in several areas of the kitchen. Cove tile at the cooler door , line tile missing and dish area grout work needs to be done

Basic - Food stored on floor. Container of prepped beef on the floor in prep

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Curio carts dirty

Intermediate - Spray bottle containing toxic substance not labeled.bleach, operator labled Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Line cooks

Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados not washed for the guacamole cart