DANCING AVOCADO KITCHEN

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. -2 servers

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. -2 servers

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrective Action Taken

Basic - Dead roaches on premises. -3 dead roaches on floor next to flyers. -1 dead by mop sink -2 dead roaches under storage shelves -2 dead roaches on floor next to 3 compartment sink at front line Corrected On-Site

Basic - Equipment in poor repair. -interior of lid to reach in freezer in disrepair

Basic - Ice buildup in reach-in freezer .

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - Old labels stuck to food containers after cleaning.

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with grease under cooking equipment

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-11-20: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2025-11-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket torn on reach in cooler Warning - From follow-up inspection 2025-11-20: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in chest freezer. Warning - From follow-up inspection 2025-11-20: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2025-11-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves above grill spiked with grease -interior of true freezer soiled Warning - From follow-up inspection 2025-11-20: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with grease and debris under cooking equipment Warning - From follow-up inspection 2025-11-20: Improved Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Sandwich press Warning - From follow-up inspection 2025-06-06: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage front line and kitchen Warning - From follow-up inspection 2025-06-06: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to small cooler Warning - From follow-up inspection 2025-06-06: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sprouts 60f per manager less than 4 hours -small tofu 47f and cheese 46f

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -butter 100 f. Manager reheating

Basic - Bowl or other container with no handle used to dispense food. -olives Corrected On-Site

Basic - Dead roaches on premises. -8 dead roaches in glue trap . -3 dead roaches on floor under 3 compartment sink -9 dead roaches on floor in storage room -2 dead roaches on floor by 3 compartment sink on front line Manager Discarded Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on cutting board

Basic - Equipment in poor repair. -lid to chest freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer on frontline

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wall connect to stove soiled with grease -exterior of two freezers in storage room -cart soiled Corrective Action Taken

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment and 3 compartment sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese 52f advised to put in a deeper pan -sprouts 47f employee discarded

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bag on prep table

Basic - Equipment in poor repair. -lid to chest freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer storage room and frontline

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Basic - Standing water in bottom of reach-in-cooler. -frontline

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -hehind d 3 compartment sink

Basic - Worn, torn and/or soiled floors/carpeting. -by rear door storage room

Basic - - From initial inspection : Basic - Equipment in poor repair. -shelf with hole rusted through under prep table -lid to chest freezer in storage area Warning - From follow-up inspection 2023-11-01: Time Extended - From follow-up inspection 2024-01-03: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 45f,tofu 46f placed in walk in cooler -packet butter 46f placed in walk in cooler

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. -Butter 109f 2.25 hours manager voluntarily discarded

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/ -2 expired

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount Corrected On-Site

Basic - Hole in or other damage to wall. -hole in wall next to ice machine

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer front line

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

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

Basic - Single-service articles improperly stored. -box of cups on floor in storage Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. -under cooking equipment -next to ice machine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 44f,butter 54f- placing in another cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on cooler Corrected On-Site

Basic - Hole in or other damage to wall. -hole in wall around pipe next to ice machine -sheet rock missing in storage area per manager had a fire and fire department took sheet rock done

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filter soiled with grease over char grill

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled in storage area from fire

Basic - Water leaking from pipe and/or faucet/handle. -pipe leaking at handsink -per manager plumber has been called

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -butter 86f reheated to 186f Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 50f -corn and beans 46f

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 one certificate ,manager states missing one certificate

Basic - Floor soiled with grease and food debris next to stove and under cooking equipment

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Dead roaches on premises. -1 dead roach on storage shelf Corrected On-Site

Basic - Hole in floor under shelves front line.

Basic - Hole in or other damage to wall. -hole in wall by pipe next to ice machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Build up of grease on hood filters -build up of grease on hood

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Stained cutting boards.

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.

Basic - Reach-in freezer bottom have accumulation of soil residues.

Basic - Water leaking from the faucet at the three compartment sink.