CANTINA LOUIE

High Priority - Dented/rusted cans present. See stop sale. Dented cans of corn in dry storage area. Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 3 rodent droppings in dry storage room near soda bibs. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler salsa station salsa (55F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In far left of steam table shrimp (114F - Hot Holding); pork (126F - Hot Holding); ground pork (111F - Hot Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled with food stains. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sinks in kitchen with scooper and pitcher inside. Operator removed. Corrected On-Site Repeat Violation

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. Employee Juan expired.

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with buildup.

Basic - Floor area(s) covered with standing water. Standing water in multiple places throughout kitchen corners and cracked tiles. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen areas in disrepair or missing. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with food build up. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pork cooked 2/24/26 per person in charge (45F - Cooling); beef cooked 2/25/26 per person in charge (45-46F - Cooling); chicken cooked 2/26/26 (53-54F - Cooling); in walk-in cooler. Warning

High Priority - Live, small flying insects found Observed two(2) live flying insects near bag n box area and ice machine. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs storage above ready to eat sauces and unwashed vegetables. Person in charge had employee move eggs to bottom shelf. Provided storage level hand out. Corrected On-Site

High Priority - Raw sewage/waste water on ground of establishment. Observed waste water from dish machine and triple sink on floor in dish washing area. Person in charge had employee squeegee water into floor drain. Observed flex hose used in placed of permanent fixed plumbing for dish machine. Flex hose can be accidentally moved out of floor drain by regular cleaning and employees walking by. Evidence of mop/cleaning wastewater dumped onto ground. Observed evidence of mop water being dump outside of back door into grass and drain culvert. Discussed with person in charge, person in charge stated employees dumping mop water in observed area due to mop sink out of order. Corrective Action Taken Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately three(3) rodent droppings on floor behind ice machine near bag n box. Observed approximately eight(8) rodent droppings on bulk food storage containers on green shelves in prep area. Person in charge had employee start cleaning tops of bulk storage containers. Corrective Action Taken Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one(1) broken shell egg in walk-in cooler. Person in charge had employee dispose of broken egg. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed pork cooked 2/24/26 per person in charge (45F - Cooling); beef cooked 2/25/26 per person in charge (45-46F - Cooling); chicken cooked 2/26/26 (53-54F - Cooling); in walk-in cooler no reaching 41F in 6 hours. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed black beans cooling in walk-in cooler in deep covered pan stacked four high. Discussed with person in charge and provided cool tips hand out. Person in charge had employee unstack and uncover and start stirring beans during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained with food debris. Observed can opener blade soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station at bar blocked by 5 gallon bucket. Person in charge removed and unblocked hand washing station. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing station in ware washing area. Person in charge had employee add paper towels. 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 several recently cooked, more than 24 hour cooked products missing accurate date marks. Observed old date labels on pans and confirmed per person in charge. Person in charge had employees start removed old labels and added appropriate date marks on all product in walk-in cooler. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles on cook line reach in coolers soiled with food debris.

Basic - Equipment in poor repair. Observed gaskets on reach in cooler on cook line torn.

Basic - Floor area(s) covered with standing water. Observed standing water on floor near ice machine inside area where tiles are missing. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed cracked, missing floor tiles in several places throughout kitchen allowing food debris and water to accumulate. Repeat Violation

Basic - Floors, walls, and ceiling soiled/has accumulation of debris. Observed floors on cook line, kitchen, dry storage, prep area soiled with food debris. Observed walls on cook line soiled with grease. Observed walls behind ice machine soiled with dust. Observed ceiling on cook line soiled with grease.

Basic - Food stored on floor. Observed plastic soda bottles on floor in dry storage area. Observed cardboard food boxes on floor in walk-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave on cook line soiled with food debris and grease.

Basic - No mop sink or curbed cleaning facility provided at establishment. Observed no useable mop sink available for employees to dump mop water in. Mop sink is covered by cardboard and blocked by reach in cooler. Mop sink is out of order per person in charge. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on reach in cooler and flip-top coolers on cook line soiled with food debris. Observed shelves on cook line soiled with food debris. Observed outside parts of chip warmer soiled with food debris. Observed top of oven on cook line soiled with food debris and grease. Repeat Violation

Basic - Plumbing system improperly installed or repaired. Observed flex hose used in placed of permanent fixed plumbing for dish machine. Flex hose can be accidentally moved out of floor drain by regular cleaning and employees walking by. Warning

High Priority - Live, small flying insects found Observed 12 live flying insects behind bar area that's not currently open until dinner. Observed 3 live flying insects in kitchen area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler wait station guacamole (50F - Cold Holding); salsa (50F - Cold Holding) Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Food debri in hand wash sink in kitchen area. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on floor near dish area.

Basic - Floor tiles missing and/or in disrepair. Floor tile on cookline in disrepair. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in cooler unit prep station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Walk in cooler shelves soiled. Repeat Violation

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

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

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of white substance in kitchen not labeled. Operator labeled sugar and flour. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat lettuce bags. Operator moved eggs. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In pull out drawers overnight raw chicken breast (52F - Cold Holding); raw shrimp (50F - Cold Holding); grouper (46F - Cold Holding); steak (46F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pull out drawers on cookline raw chicken breast (52F - Cold Holding); raw shrimp (50F - Cold Holding); grouper (46F - Cold Holding); steak (46F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on hose at mop sink. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener near dishwasher area soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen has cup and steel wool. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Benjamin no proof of training.

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. Employee Benjamin not informed of responsibility.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with blue and clear liquid not labeled. Operator labeled sanitizer. Corrected On-Site

Basic - Dead roaches on premises. Observed 7 dead roaches on premise 2 near walk in freezer 5 in dry storage area

Basic - Employee eating in a food preparation or other restricted area. Multiple drinking cups on kitchen prep table. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups above soda machine dispenser wet nesting.

Basic - Floor tiles missing and/or in disrepair. Floor tiles on cookline missing and in disrepair. Repeat Violation

Basic - Food stored on floor. Bulk container of oil stored on floor. Operator removed. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash sign in men's restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Reach in cooler gaskets soiled. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked shrimp. Person in charge moved shrimp. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers under cook line overnight; Drawers; chicken 48F, chicken 45F, tomatoes 48F, cheese 49F, spinach 49F, mani, grouper 48F,chorizo, beef 50F; ( - Cold Holding) Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers under cook line overnight; Drawers; chicken 48F, chicken 45F, tomatoes 48F, cheese 49F, spinach 49F, mani, grouper 48F,chorizo, beef 50F; ( - Cold Holding) Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 110F. Reheated to 165F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing hose Bibb vacuum breaker at mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. At bar hand washing sink was being sed to dump ice into it. Palm Coast cleaned ice sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on back food prep tabled. Person in charge removed phone. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on each on of the drawers are torn.

Basic - Floor tiles missing and/or in disrepair. Floor tile are missing mainly on cookline but also throughout. Also cove molding missing behind cookline.

Basic - Food stored on floor. Oil on floor on cookline. Person in charge picked up and stored properly. Corrected On-Site

Basic - Garbage can located outside has no lid or lid open/broken. Dumpster has lid torn off.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between cheese and make table. Person in charge removed. 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. Scoop handle laying in sugar. Person in charge removed scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have debris inside. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. On cook line; ripped tin foil on bottom shelf of prep table.

Basic - Single-service articles improperly stored. Single service to go boxes on floor. Person in charge moved to store properly. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth on back food prep table. Person in charge removed. Corrected On-Site

Observed electrical wiring in disrepair. For reporting purposes only. Tape and paper towels surround electical outlet above flattop.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen prep area, near dishwashing area, 1 flying insect observed. Also in back prep area by walk in cooler, 1 flying insect observed.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At make line, in Reach in cooler, raw shrimp stored over ready to eat cheese. Operator removed shrimp and corrected storage issue. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. In back prep area, next to mop sink, 1 live roach crawling on wall. Operator killed and disposed of roach. Also in back prep area, underneath dry storage shelf by walk in cooler. 1 live roach at bottom of wall, operator cleaned and disposed of roach. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, with ambient temperature of 54F; shredded Monterey Jack (47F - Cold Holding); milk (48F - Cold Holding); chicken taquitos (55F - Cold Holding); flan (56F - Cold Holding); empanadas (55F - Cold Holding); prepared queso (58F - Cold Holding); cooked rice (64F - Cold Holding); enchilada sauce (57F - Cold Holding); tomatillo sauce (56F - Cold Holding); burrito sauce (57F - Cold Holding); shell eggs ambient (54F); salsa (58F - Cold Holding); biriia (57F - Cold Holding); cut lettuce (54F - Cold Holding); cut tomatoes (54F - Cold Holding); Tom sauce (57F - Cold Holding); sour cream (54F - Cold Holding); raw beef (56F - Cold Holding); raw chicken (53-54F); black beans (52F - Cold Holding); cooked beef (50F - Cold Holding); cooked pork (50F - Cold Holding); cooked chicken (52F - Cold Holding); refried beans (52F - Cold Holding); black bean salsa (54F - Cold Holding); shrimp ceviche (54F - Cold Holding); guacamole with tomato (55F - Cold Holding); pico (54F - Cold Holding); salsa pastor (54F - Cold Holding); ceviche water (54F - Cold Holding); chipotle sauce(sour cream) (54F - Cold Holding); whipped cream (54F - Cold Holding); shredded queso fresco (55F - Cold Holding); cut cabbage (59F - Cold Holding). Manager stated all items in cooler overnight. Walk in cooler not working properly this morning, refrigeration company arrived for repair during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, with ambient temperature of 54F; shredded Monterey Jack (47F - Cold Holding); milk (48F - Cold Holding); chicken taquitos (55F - Cold Holding); flan (56F - Cold Holding); empanadas (55F - Cold Holding); prepared queso (58F - Cold Holding); cooked rice (64F - Cold Holding); enchilada sauce (57F - Cold Holding); tomatillo sauce (56F - Cold Holding); burrito sauce (57F - Cold Holding); shell eggs ambient (54F); salsa (58F - Cold Holding); biriia (57F - Cold Holding); cut lettuce (54F - Cold Holding); cut tomatoes (54F - Cold Holding); Tom sauce (57F - Cold Holding); sour cream (54F - Cold Holding); raw beef (56F - Cold Holding); raw chicken (53-54F); black beans (52F - Cold Holding); cooked beef (50F - Cold Holding); cooked pork (50F - Cold Holding); cooked chicken (52F - Cold Holding); refried beans (52F - Cold Holding); black bean salsa (54F - Cold Holding); shrimp ceviche (54F - Cold Holding); guacamole with tomato (55F - Cold Holding); pico (54F - Cold Holding); salsa pastor (54F - Cold Holding); ceviche water (54F - Cold Holding); chipotle sauce(sour cream) (54F - Cold Holding); whipped cream (54F - Cold Holding); shredded queso fresco (55F - Cold Holding); cut cabbage (59F - Cold Holding). Manager stated all items in cooler overnight. Walk in cooler not working properly this morning, refrigeration company arrived for repair during inspection. In walk in cooler, whole queso fresco (47F - Cold Holding); sour cream (53F - Cold Holding), operator stated items received on truck approximately half hour earlier, items moved to walk in freezer. On cook line, in refrigerated cooler drawers, beef, chorizo, fish, mahi (48-51F - Cold Holding). Employee states he was in and out of cooler. Employee moved items to freezer. On make line salsa (58F - Cold Holding), salsa stored in deep container held above fill line in reach in cooler. Also on make line, cut lettuce (50F - Cold Holding). Pan is filled above fill line, employee removed and split in between two pans, and refrigerated. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, garlic press on shelf has food debris stick inside and is soiled.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for time as a public health control. Establishment holds, guacamole, salsa, and sour cream at room temperature. Inspector worked with operator to complete form. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At large ice machine next to walk in freezer, interior has black like mold buildup on interior.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dish area, in corner of room above dish rack, ceiling is peeling and is water damaged.

Basic - Employee with no hair restraint while engaging in food preparation. On cook line, employee handling food had no hair restraint. Employee put on hair net. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At bar area, soda gun drain trays at both soda stations are soiled with food debris. Repeat Violation

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Walk in freezer multiple items not frozen solid, all items temped below 30F, door open upon inspection.

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In dish area, Dishwasher (Quaternary 0ppm) Operator changed sanitizer bucket and rested at 0ppm. Operator set up triple sink to use while they wait for dish machine to be fixed. Triple sink tested at 400ppm Corrective Action Taken Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink behind front bar, Triple Sink (Quaternary 0ppm, retested at 400ppm) Triple sink in kitchen, Triple Sink (Quaternary 0ppm); Triple Sink (Quaternary 0ppm) Operator remade both triple sinks with new bottle of quaternary tablets and retested at 400ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in freezer, box of fish filets stored over cooked corn kernels. Also, case of pork stored over pan of black beans. Also, case of pork stored over box of ears of corn. In walk-in cooler, raw shrimp stored over multiple containers of salsa. Employee moved all items to appropriate shelves. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands. Employee removed soiled gloves, washed hands properly and put on new gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from grill, raw shrimp (50F - Cold Holding); chicken empanadas (60F - Cold Holding); chicken taquitos (60F - Cold Holding) Employee stated they had been put in cooler approximately 30 minutes prior. Ambient temperature of cooler 40F Employee moved all items to different cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At end of steam table across from grill, rice (80F - Hot Holding); ; beans (118F - Hot Holding) Employee stated brands and rice had been in steam well for 30 minutes. He also stated they had problems with the burner in the past and proceeded to reheat items in the oven. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of yellow liquid stored by chip holder. Operator moved bottle. 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. Provided operator with handout during inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Behind front bar, soda gun holder next to soda station has debris buildup. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Behind front bar, towel and bottle of cleaning solution hanging off of employee hand washing sink. Operator moved items. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. On counter across from steam table, salsa, sour cream, guacamole with diced tomatoes, cilantro ranch kept on time but operator doesn't have appropriate documentation. Emailed operator documentation to fill out. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. By chip maker, Bottle of yellow liquid without label. Operator labeled bottle. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In reach-in cooler under grill, plate used as scoop in chicken. In walk-in cooler, plate in black beans used as scoop. Employee removed both plates. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. No converted receptacle in employee unisex bathroom. No covered receptacle in both stalls of women's bathroom. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On bottom shelf under prep table, employee cup and purse stored with soda boxes and single service items. Also, in keg cooler behind front bar, employee bag of food stored with bottles of wine and Bloody Mary mix. Employee moved items Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Behind front bar above soda station, multiple cups stacked while still wet.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Establishment had sanitizer station in middle instead of at end. Employee drained and made new rinse and sanitizing compartments. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. In kitchen by grill, tiles missing from floor. In walk-in cooler, tiles missing from floorRepeat Violation Repeat Violation

Basic - Floors not constructed to be easily cleanable. In dish area, large parts of floor have exposed concrete. Also, in kitchen by grill floor has exposed concrete.

Basic - Food stored on floor. Under chip station, 2 tubs of chips stored on floor. Operator moved chips to shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floors of reach-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Across from grill, tongs on oven handle. Employee moved tongs. 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. In dry storage on bottom shelf, two bulk containers of flour have handles in flour. Employee moved both handles. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At sink across from dish area At sink in employees unisex bathroom in back of building At sink behind front bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In reach-in cooler under grill, all gaskets have food buildup. Bottom shelf of reach-in cooler across from grill has food debris. Large fan behind front bar has dust buildup.

Basic - Time/temperature control for safety food thawed in an improper manner. Under prep counter in kitchen, two large containers of frozen beans on bottom shelf. Employee stated beans were just put there to thaw. Employee put containers of beans in walk-in cooler. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Floors in kitchen have grease buildup.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen near chip warmer observed one flying insect. Next to handwash sink observed one flying insect on lid of cheese dip. Operator discarded insect during inspection and placed lid in dish during inspection. In togo waiting area observed approximately five flying insects along bar area and near margarita machine. In bar area observed one flying insect near corner holding garbage can. Corrective Action Taken Warning - From follow-up inspection 2023-02-23: Observed two flying insects in takeaway bar area near margarita machine. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen near chip warmer observed one flying insect. Next to handwash sink observed one flying insect on lid of cheese dip. Operator discarded insect during inspection and placed lid in dish during inspection. In togo waiting area observed approximately five flying insects along bar area and near margarita machine. In bar area observed one flying insect near corner holding garbage can. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler observed pan of raw pork stored over pan of beans. Employee moved pork during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler next to chip warmer observed, chicken (50F - Cold Holding); salsa (48F - Cold Holding). Operator stated the large container of salsa only last two hours, agreed to place on time and split into smaller containers during inspection. Employee stated chicken had been prepped yesterday and not removed for anything but the lid had been open for 3.50 hours prior to temperature and voluntarily discarded chicken. In bottom of reach-in cooler next to chip warmer observed, fries (59F - Cold Holding). Operator stated fries were left out during rush less than four hours and placed in freezer. Operator added cooler to time paperwork during inspection. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark on salsa, guacamole and sour cream portions on counter. Employee labeled with correct time during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In prep area observed, rice (118F - Hot Holding); rice (120F - Hot Holding). Operator stated rice began reheating 2.5 hours prior to temperature and place in oven to rabidly heat. Corrective Action Taken Repeat Violation Warning

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. Observed no written cleanup procedures available. Provided operator with handout during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine bin and drop plate with mold-like substance buildup. Observed can opener attached to prep table with food debris buildup. Observed interior of ice bin at soda station with mold-like substance buildup along back side. Observed ice scoop holder with rust buildup. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink near bar area observed a board stored on corner of sink. At handwash sink at end of cook line observed a pot stored in sink. Operator moved items from sinks during inspection. Corrected On-Site Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed operator not able to provide proof of training during inspection. Operator stated has hired new assistant and unable to reach her to find out where folder was placed. 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. Observed operator not able to provide proof of training during inspection. Operator stated has hired new assistant and unable to reach her to find out where folder was placed. Repeat Violation Warning

Intermediate - Packaged food not labeled as specified by law. Observed bulk containers of sugar and salt not labeled. Employee labeled containers during inspection. 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. In walk-in cooler observed multiple pans of cheese dip and beans not date marked. Employee stated dip was made two days prior and beans the day prior and began placing correct dates during inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. In dish area observed two bottles of chemicals not labeled. Employee labeled bottles during inspection. Corrected On-Site Repeat Violation

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

Basic - Covered waste receptacle not provided in women's bathroom. In employee unisex restroom observed no lid on trash can. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed missing tiles in dish area causing standing water.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in cooler next to chip warmer observed no ambient thermometer present.

Basic - Outer openings not protected with self-closing doors. Observed back door not self closing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler in corner observed, salsa portions (53F - Cold Holding); sour cream portions (46F - Cold Holding). Operator stated portions had been prepped and put in cooler over four hours prior to temp. In prep area observed, Ground beef (112F - Hot Holding); beef (110F - Hot Holding). Employee stated beef was cooked over four hours prior to temperature and discarded product. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler in corner at end of cook line observed, salsa (47F - Cold Holding). Operator stated salsa was made and stocked less then four hours prior to temperature and placed into walk-in cooler. In reach-in cooler in corner observed, salsa portions (53F - Cold Holding); sour cream portions (46F - Cold Holding). Operator stated portions had been prepped and put in cooler over four hours prior to temp. On server line observed, guacamole (46F - Cold Holding); sour cream (48F - Cold Holding). Operator stated both had been out for less than three hours and placed pans in walk-in 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. In prep area observed, Ground beef (112F - Hot Holding); beef (110F - Hot Holding). Employee stated beef was cooked over four hours prior to temperature and discarded product. In prep area observed, rice 107 (107F - Hot Holding). Employee stated rice was made 3.5 hours prior and placed in oven to reheat to 165F. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. In storage closet near employee restroom observed chemicals stored over clean wiping cloths, aprons and paper towel rolls. Operator rearranged items during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with food buildup on blade. Operator placed in dish during inspection. Observed build up in ice machine on interior drop plate. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At end of cook line observed multiple utensils stored in handwash sink. Employee removed utensil during inspection. Corrected On-Site

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. Observed not all employees hired over 60 days have proof of training.

Intermediate - Spray bottle containing toxic substance not labeled. Multiple bottles of chemical observed without lid in dish area. Employee labeled during inspection. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. In womens restroom observed no trash cans with lids.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink with no lid stored over dish area. Employee discarded drink during inspection. Corrected On-Site

Basic - Grease receptacle/dumpster lid open, broken, or missing. Observed grease trap and dumpster with open lid. Operator closed lids during inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. On cook line observed several stacks of togo boxes not inverted. Employee turned stacks over during inspection. Corrected On-Site