ANEJO COCINA MEXICANA

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, pork on stove top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-30: No violation. Time Extended - From follow-up inspection 2025-10-31: No violation. Time Extended - From follow-up inspection 2025-11-03: No violation. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-30: Observed cut lettuce 42F, cheese 41F, raw shrimp 37F, fish 38F, raw chicken 40F, cut tomato 42F, guacamole with cut tomato 44F, sour cream 48F and cut tomato 44F. Guacamole, sour cream and cut tomato placed in unit approximately one hour prior. Manager moved products to shallow pans on ice. Admin Complaint - From follow-up inspection 2025-10-31: Observed raw chicken 41F, raw shrimp 37F, ham 30F, cut tomato 54F-cooling at 45 minutes, guacamole with cut tomato 56F-cooling at 2 hours, cut lettuce 53F-cooling at 2 hours. Also, sour cream 54F, cheese 58F/53F, macaroni and cheese 52F, corn 50F and sautéed onions and peppers 50F. All products placed in unit between 1-2 hours prior. All products moved to walk in freezer. Admin Complaint - From follow-up inspection 2025-11-03: Cut tomato 50F/57F cooling 1 hour, cut lettuce 65F cooling 1 hour. Also, sour cream 46F, cheese 56F/48F, corn 50F, macaroni and cheese 56F, sautéed peppers and onions 50F and guacamole with cut tomato 52F. Per employee, all products placed in unit 1 hour prior. Employees moved some items to walk in cooler and added ice to some products. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, pork on stove top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-30: No violation. Time Extended - From follow-up inspection 2025-10-31: No violation. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-30: Observed cut lettuce 42F, cheese 41F, raw shrimp 37F, fish 38F, raw chicken 40F, cut tomato 42F, guacamole with cut tomato 44F, sour cream 48F and cut tomato 44F. Guacamole, sour cream and cut tomato placed in unit approximately one hour prior. Manager moved products to shallow pans on ice. Admin Complaint - From follow-up inspection 2025-10-31: Observed raw chicken 41F, raw shrimp 37F, ham 30F, cut tomato 54F-cooling at 45 minutes, guacamole with cut tomato 56F-cooling at 2 hours, cut lettuce 53F-cooling at 2 hours. Also, sour cream 54F, cheese 58F/53F, macaroni and cheese 52F, corn 50F and sautéed onions and peppers 50F. All products placed in unit between 1-2 hours prior. All products moved to walk in freezer. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, pork on stove top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-30: No violation. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-30: Observed cut lettuce 42F, cheese 41F, raw shrimp 37F, fish 38F, raw chicken 40F, cut tomato 42F, guacamole with cut tomato 44F, sour cream 48F and cut tomato 44F. Guacamole, sour cream and cut tomato placed in unit approximately one hour prior. Manager moved products to shallow pans on ice. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open case of salmon stored over prepped tamales in walk in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, pork on stove top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork on stove top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided DBPR Form HR 5030-104 and 5030-205. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. Interior of bar soda gun with debris.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by dishmachine equipped with a funnel to put water into a pot. Operator removed funnel. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine has black mold-like substance or slime.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice. Operator removed bowl. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Grooved green cutting board at prep area and grooved blue cutting board at dishmachine.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on lid to rice bin. Also, heavy ice build up in walk in freezer.

Basic - Employee eating in a food preparation or other restricted area. Half eaten crackers on dry storage shelf with customer food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat, cell phone and oranges on top of bag in box sodas. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing at walk in freezer entrance. Repeat Violation

Basic - Food stored on floor. Sauces stored on the floor in dry storage. Operator moved sauces to shelving. Also, bagged drink ice on floor in walk in freezer. Corrected On-Site Repeat Violation

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

Basic - No Heimlich maneuver/choking sign posted. Provided DBPR Form HR 5030a¿¿105.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for flip top reach in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gasket of beer walk in cooler is soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in flip top reach in cooler. Open employee beverage on bag in box soda.

Basic - Unclean building components, attachments or fixtures. Fan guards in beer walk in cooler with heavy debris. Also, vent and surrounding ceiling tiles at dishroom are soiled.

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

Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door blocked by cases.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken at 49 50. Walk in cooler (overnight temperatures). stop sale issued. Warning - From follow-up inspection 2025-05-06: At today's callback : cooked ground beef. 50° cooked ground beef 49°. Cooked beans 49°. (Overnight temperatures). Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken at 49 50. Walk in cooler (overnight temperatures). Warning - From follow-up inspection 2025-05-06: At today's callback : queso , made at 9 am at 125°. Stop sale issued. Chicken stock made at 9 am at 100° in kitchen At today's callback : cooked ground beef. 50° cooked ground beef 49°. Cooked beans 49°. (Overnight temperatures). Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso in hot hold trays , made at 11 am at 97. Reheated to 170-175. Chicken stock made at 11 am at 120. Reheated to 198. Corrective Action Taken Warning - From follow-up inspection 2025-05-06: At today's callback : queso , made at 9 am at 125°. Stop sale issued. Chicken stock made at 9 am at 100° in kitchen Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken at 49° 50°. Walk in cooler (overnight temperatures). stop sale issued. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Lemons handled with bare hand contact. Manager intervened. Corrective Action Taken Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handled soiled cooler handles then handled ready to eat foods with same gloves. Manager intervened. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken at 49° 50°. Walk in cooler (overnight temperatures). Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa bowls at 48°,47° , 48,° 48° reach in cooler at wait-station. Placed at about 11am. Items moved to another cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso in hot hold trays , made at 11 am at 97°. Reheated to 170-175. Chicken stock made at 11 am at 120°. Reheated to 198°. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Multiple kitchen Hand Wash Sinks blocked by equipment and delivery boxes. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in multiple Hand Wash Sinks.

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of Certified Food Manager. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips available.

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/ 8 employees with no Certified Food Manager onsite.

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.

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. No proof employees have completed health reporting requirements.

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. All Food service employee training expired. Warning

Basic - Bathroom door left open other than during cleaning or maintenance. Woman's restroom door left open.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Plate of Employee foods and personal drinks on prep tables.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and clothing on multiple food packages in dry goods / wait-station line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Floor tiles missing and/or in disrepair. Missing cracked floor tiles by prep line.

Basic - Food stored in a location that is exposed to splash/dust. Container of chicken stock under paper towel dispenser. Moved by manager. Corrective Action Taken

Basic - Food stored on floor. Opened bag of onions on floor by prep line. Tubs of food on floor in walk in cooler. Walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in walk in freezer. Fan, floor and door frame.

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

High Priority - - From initial inspection : High Priority - Sewage/wastewater backing up through floor drains. Drain under dish machine in ware washing area drain waste water onto floor where employees walk, employee snaked out drain, drain no longer backs up onto floor. Also plastic sink in ware washing area used as a dump sink that does not have any plumbing, discussed with manager about removing sink. Warning - From follow-up inspection 2024-03-25: Per manager they have called the plumbers to install piping under the plastic sink used as a dump sink and that should be done within a few days. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states the consumer advisory. All ceviche on all menus state the is it raw and has a single asterisk, but asterisk does not lead to the consumer advisory on the menus. Repeat Violation Warning - From follow-up inspection 2024-03-25: No change, discussed with manager what needed to be changed on the menus. Admin Complaint

High Priority - Sewage/wastewater backing up through floor drains. Drain under dish machine in ware washing area drain waste water onto floor where employees walk, employee snaked out drain, drain no longer backs up onto floor. Also plastic sink in ware washing area used as a dump sink that does not have any plumbing, discussed with manager about removing sink. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole with tomatoes (53F - Cold Holding) in small reach in cooler on bottom of table in server area, per employee guacamole placed in cooler

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jose Cortez, expired 2/5/2023, ServeSafe

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles around margarita machines at bar. Repeat Violation

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states the consumer advisory. All ceviche on all menus state the is it raw and has a single asterisk, but asterisk does not lead to the consumer advisory on the menus. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in server area in kitchen. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At any hand wash station throughout establishment. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna ceviche not identified as being served raw. Establishment has consumer advisory but no asterisk next to item or not stated as served raw. Warning - From follow-up inspection 2023-10-17: At time of follow up inspection employee states that the person in charge has new menus ordered and just left to pick up the menus prior to inspector arrival. Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on the main cook line handle raw chicken with gloved hands then proceed to handle spatula and mix cooked food on the flat top grill with no change of gloves or hand wash. Operator had all employees on the cook line wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Pesticide/insecticide labeled for household use only present in establishment. In the employee restroom, one can of raid pesticide stored by the hand wash sink. Operator discarded the can of raid. Corrective Action Taken

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. On the main cook line, raw mahi and steak over spinach dip and ready to eat vegetables. Operator asked employees to swap the storage levels. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the walk in beer cooler, cardboard flat of raw shell eggs with 5 eggs in the flat some cracked and other in tact eggs contaminated by cracked eggs. Operator discarded the flat of raw shell eggs. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable cutting boards with food residue staining build up. Wait station soda dispenser gun has soda syrup residue build up. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna ceviche not identified as being served raw. Establishment has consumer advisory but no asterisk next to item or not stated as served raw. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit available. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance build up.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled handles on the reach in cooler adjacent to the fryer.

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. In the walk in cooler, fully thawed vacuum packaged raw tuna and tilapia in sealed reduced oxygen packaging. Operator cut open the vacuum packaged fish. Corrective Action Taken Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. At the host stand, license currently displayed expired 06/01/2023.

Basic - Cutting board has cut marks and is no longer cleanable. Green and blue cutting boards with deep groove marks on the edges of the cutting boards. Operator removed the boards to replace with new cutting boards. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker and tablet stored on top of meat grinder at the pass through window prep table. Operator relocated the personal items. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean containers stacked while wet. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handles. Operator relocated the tongs. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand washing signage at multiple hand wash sinks. Some sinks with signage of hand washing only. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.

Basic - Stored food not covered. Uncovered bulk container of flour in the dry storage area. Operator covered the bulk container. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the clean prep table at the pass through window. Operator relocated the wet wiping cloth. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk salt container in the prep area with no product labeling. Operator labeled the bulk container. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Multiple containers of medicine stored on shelves over in use prep tables on either side of the main cook line. Box of medicine stored on container of chopped garlic. Operator relocated the box of medicine. Corrective Action Taken

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. At time of inspection chlorine dish machine reading 0ppm. Sanitizer solution bucket empty, no replacement available. Inspector had operator set up the three compartment sink. Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw chicken placed the chicken on the grill then with the same gloves handled cut peppers and placed them on the grill, with the same gloves then handled a ready to eat cooked chicken breast from the char grill and placed it on the flat top grill to be placed on a plate.

High Priority - Food stored in a container that previously held a toxic substance. See stop sale. In the walk in cooler 6 whole fish stored in water in a empty container of chemical additives used for the dish machine. Operator discarded the fish.

High Priority - Non-food grade paper/paper towel used as liner for food container. Cardboard paper used as a divide in the reach in cooler on the main cook line to separate chile rellenos. Operator removed the cardboard from the container. Corrected On-Site

High Priority - Nonfood-grade container in use as food-contact surfaces. In the walk in cooler 6 whole fish stored in water in a empty container of chemical additives used for the dish machine. Operator discarded the fish. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went in and out of the walk in cooler using gloved hands to bring food to the main cook line, then began to plate ready to eat food with the same gloves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the main cook line steam well, beans (128F - Hot Holding) and beans (109F - Hot Holding). Operator instructed employee to stir frequently and adjust the heat setting for that section of the steam well. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Jugs of bleach stored with containers of tortilla chips on the bottom of the prep table at the entrance to the kitchen.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure for the clean up of vomiting or diarrhea events available.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun attached to soda dispenser in the wait staff area has build up of syrup residue on the nozzle.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in the wait staff area used to store chemical spray bottles and kitchen utensils. Hand wash sink on the main cook line used to dump a drink as evident by ice in the hand wash sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection no chemical test kit for quaternary three compartment sink and sanitizer solution buckets or chlorine kit for the dishmachine available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink on the main cook line. Repeat Violation

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. At time of inspection, no employee training certificates available. 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. No proof of employee knowledge on responsibility to report health.

Intermediate - No soap provided at handwash sink. No soap at the hand wash sink on the main cook line. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In the bulk sugar container, plastic portion cup used as a scoop. Operator removed the scoop. In the bulk salsa container in the reach in cooler, metal container used as a scoop. Corrective Action Taken

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Blue ice bucket stored on the floor in front of the bulk ice bin. Operator relocated the blue ice bucket. 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. In the walk in cooler, previously frozen containers of tilapia stored in vacuum packaged bags thawed with no cut in the packaging.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple open employee beverages stored on the prep table on the service side of the main cook line. Operator had employee relocate the beverages. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee jackets and bags stored in the dry storage area with and over tortillas for customers. Employee speaker stored on shelf over prep table opposite the fryers on the main cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelves in the warewashing area, clean metal containers stacked while wet.

Basic - Floor soiled/has accumulation of debris. Accumulation of debris on the floor under the walk in freezer door.

Basic - Food stored on floor. In the walk in freezer, multiple containers of food stored on the floor. In the bar walk in cooler, multiple containers of drink mix stored on the floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice around the door.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored inbetween reach in cooler flip top doors. Operator relocated the knife to the correct storage location. Corrected On-Site

Basic - No copy of latest inspection report available. No copy of last inspection available.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at the hand wash sink on the main cook line or in either restroom. Repeat Violation

Basic - Open dumpster lid. Dumpster lid open.

Basic - Stored food not covered. In the walk in cooler, multiple containers of salsa and containers of ceviche stored without being covered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on the service side of the main cook line stored on clean prep tables. Sanitizer solution bucket at 0ppm.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar in the waitstation area with no product labeling.