CAFE ALCAZAR

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Food manager Kevin funks manager certificate is expired. Repeat Violation Admin Complaint - From follow-up inspection 2026-03-12: Time extended. Time Extended

Intermediate - - From initial inspection : 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. Some people do not have certificates hired over 60 days. Warning - From follow-up inspection 2026-03-12: Time extended. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over whipped cream. Person in charge rearranged and placed bacon on bottom shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Red drum thawed inside sealed bag.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Small make table in kitchen; ham, pork, tomatoes, chicken salad, cheese 48F; ( - Cold Holding) Tall reach in cooler on line; chicken salad, pork, steak, feta cheese 46F; ( - Cold Holding) All in coolers overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; cheese 71F Small make table in kitchen; ham, pork, tomatoes, chicken salad, cheese 48F; ( - Cold Holding) Tall reach in cooler on line; chicken salad, pork, steak, feta cheese 46F; ( - Cold Holding) All in coolers overnight. Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in several coolers not dated. Person in charge dated. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Food manager Kevin funks manager certificate is expired. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Champagne bucket in server hand washing 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. Some people do not have certificates hired over 60 days. 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. Red drum thawed in bag. Back says to remove from bag before thawing.

Basic - Plumbing system in disrepair. Server sink does not work. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen; unsealed floor on cook line.

Basic - Working containers of food removed from original container not identified by common name. In kitchen; flour not labeled. Person in charge labeled. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed 1lb 12oz can of sweet red peppers dented on seam with rust around the sides.

High Priority - Raw sewage on ground of establishment. Observed brown fowl smelling sewage/waste water on ground under exhaust vent for plumbing, near hot water tank. Person in charge stated pipes were cleaned over the weekend due to sewage backing up. Employees and guest are not walking through area where observed sewage/waste water is on ground. Person in charge had employee clean and sanitize floor. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed large two door reach in cooler: 5 bags of deli meats (54-61F - Cold Holding); 12 packages of assorted sliced soft cheeses (55-60F - Cold Holding); house made dressings (57F - Cold Holding) - Cooler was turned off to defrost for approximately two hours per person in charge. Person in charge moved all food products to working reach in cooler. large single door reach in cooler: cooked chicken breast (55F - Cold Holding); house made dressing (56F - Cold Holding); cut lettuce (60F - Cold Holding); deli meat kits (55F - Cold Holding); roast beef (57F - Cold Holding); product stocked approximately 11am per person in charge. All products moved to bottom portion of flip-top cooler too cool. Corrective Action Taken Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Kevin Funk ServSafe expired 1/6/25

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opening attached to food prep table is soiled with food debris on blade. Repeat Violation

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/ Observed no certified food manager present while five food handlers present and working with food.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed fresh unsealed wood used to repair ceiling in back kitchen.

Basic - Floor soiled/has accumulation of debris. Observed floors behind equipment in back kitchen are soiled with food debris.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork bacon in same container as raw chicken. Both products were in ziplock bags. No visible contamination observed. Person in charge removed pork from same container as chicken. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer bucket at wait station at 500+ppm. Person in charge added more water and retested at 400ppm. Manufacture recommendations per label indicate a desired range of 200-400ppm. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk gallon missing date mark. Opened two days prior to inspection per person in charge. Person in charge added date mark. 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 written procedures and discussed with person in charge. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food slicer in prep area soiled with food debris. 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. Observed no proof of food handler training onsite for staff hired over 60 days. 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. Provided employee reporting agreement and discussed with person in charge Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed build up of black/green mold like substance inside interior of ice machine on walls and deflector plate. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup with handle used as scoop for frozen berries left inside berries. Discussed with person in charge.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top coolers in kitchen soiled with food debris. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed concrete floor in food prep are not sealed. Repeat Violation

Basic - Utensils in poor condition. Observed rubber spatula with chips and tears on storage rack. Discussed with person in charge.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop submerged in water in mop bucket in prep area.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 3 gallon ziplock bags of roast beef dated 7/20/22. Person in charge stated items are not kept frozen. Items are sliced placed in bags and then reach in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. meat reach in cooler: 13 gallon ziplock bags of assorted deli meats roast beef, corned beef, ham, turkey (44F-58F - Cold Holding). Discussed with person in charge. Person in charge states items are not held frozen and take out to defrost. Items are sliced, immediately placed into a ziplock bag and into the reach in cooler. Discussed with person in charge that the deli meat possibly warms up during the cutting/prepping process and needs time to cool. Once sealed in a ziplock bag the product has no air circulation and cannot cool in time. Ambient temperature of reach in cooler was 40F. Items were dated 7/28/22. Person in charge indicates no items were taken out within the day of inspection. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat reach in cooler: 16 gallon ziplock bags of assorted deli meats roast beef, corned beef, ham, turkey (44F-58F - Cold Holding). Discussed with person in charge. Person in charge states items are not held frozen and take out to defrost. Items are sliced, immediately placed into a ziplock bag and into the reach in cooler. Discussed with person in charge that the deli meat possibly warms up during the cutting/prepping process and needs time to cool. Once sealed in a ziplock bag the product has no air circulation and cannot cool in time. Ambient temperature of reach in cooler was 40F. Items were dated 7/28/22 and 7/20/22. Person in charge indicates no items were taken out within the day of inspection. See stop sale. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer soiled with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station sink by deli slicer missing towels. Repeat Violation

Intermediate - No soap provided at handwash sink. Hand washing station sink by deli slicer missing soap. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Concrete Floors through out kitchen, ware washing area, wait station not sealed Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Two cans of chipotle peppers with crimped dent on seam.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty /soiled dishes when sorting at dish washing machine and then handled clean dishes from machine without washing hands before handling clean dishes

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler opposite of food window: Swiss cheese slices ; (45F - Cold Holding); cut lettuce (45F - Cold Holding); raw shrimp (55F - Cold Holding); Reach in cooler in kitchen to right of food window: roast beef (50F - Cold Holding); slices provolone (56F - Cold Holding); sliced Swiss cheese (57F - Cold Holding); Reach in cooler in kitchen next to door: feta cheese (49F - Cold Holding); grape leaves (47F - Cold Holding); cooked chicken (57F - Cold Holding); cooked green beans (46F - Cold Holding); house made feta dressing (56F - Cold Holding); cut Romain lettuce (52F - Cold Holding) Reach in cooler in front service line/wait staff area: single served butter (56F - Cold Holding); heavy whipping cream (46F - Cold Holding); feta cheese (45F - Cold Holding) Warning

High Priority - Toxic substance/chemical improperly stored. Sprayed bottles with toxic substance stored near clean plates on bottom shelf. Manager moved to proper storage area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen prep area soiled with food debris. Can opener blade in back prep/storage area soiled with food debris Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station in prep/storage area missing towels.

Intermediate - No soap provided at handwash sink. Hand washing station in prep/storage area missing soap.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine on front line has black/green mold like substance

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank in wait staff area not secured

Basic - Ceiling/ceiling tile and walls shows damage or is in disrepair. Wall in dish pit next to dish machine soiled with food debris. Ceiling tiles in kitchen stained and soiled with food debris.

Basic - Clean utensils or equipment stored in dirty container. Cleaned souffle cups stored in soiled food container.

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. Reach in cooler in kitchen next to entryway with ambient temp of 51F Reach in cooler in kitchen under prep table with ambient temp of 53F Reach in cooler right of food window with ambient temp of 51F Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks in prep area of kitchen. Employee moved drinks away from prep area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bike leaning on shelf next to single use items in prep/storage area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked glasses in front line area next to soda machine with moisture. Also, stacked pans on shelf above dishwashing machine unable to properly dry

Basic - Food stored on floor. Soda box stored on floor in front line area.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled food container.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen near prep table soiled with grease and food debris. Two ovens in storage/prep area solid with food debris. Sandwich press on prep table in kitchen soiled with food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign posted in employee restroom. A sign distributed during this inspection Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler in prep/storage area has gaskets soiled with food debris.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen floor is unsealed concrete.