PONCHO'S TACOS & ICE CREAM

High Priority - Nonfood-grade bags used in direct contact with food.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained/soiled cutting board across from cookline -interior of microwave

Intermediate - Handwash sink missing in food preparation area. -handsink up front near ice cream scooping station does not contain an approved plumbed in handwash sink. Advising operator of repeat violations for previously cites violation addressed by administrative complaint. Repeat violations may lead to increases enforcement. Strongly recommended to install a plumbed in handwash sink and have remodeled plans submitted to dbpr for plan reviewal. Callback inspection shall occur in 60 days to verify compliance. Operator must have plans submitted and approved prior to callback date for compliance. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -case of condiments stored on top of handsink basin at ice cream station Repeat Violation Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -1 of 2 approved handwash sinks based uppn most recent plan review have been removed. Operator must have new layout approved by DBPR PLAN REVIEW reflecting plans for establishment Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. -all handwash sinks inside kitchen Corrected On-Site

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. Warning

Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense cumin

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

Basic - Floors not maintained smooth and durable.

Basic - Ice buildup in reach-in freezers. -ice cream freezers up front

Intermediate - - From initial inspection : Intermediate - Handwash sink inadequate in food preparation area. -wall is now blocking/barricading access to handsink from area located up front with cooler with bulk salsa for employees to portion/scooped ice cream station up front Warning - From follow-up inspection 2025-02-18: Time Extended - From follow-up inspection 2025-02-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -operator placed service window blocking front area, blocking access to hand wash sink on cook line. -operator moved new refrigeration equipment/sandwich lines/generally switched other food equipment around affecting previously approved footprint/layout . Warning - From follow-up inspection 2025-02-18: Time extension for 60 days to have plans submitted and approved. Time Extended - From follow-up inspection 2025-02-20: 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. - From follow-up inspection 2025-02-18: Time Extended - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -cookline/warewashing/up front - From follow-up inspection 2025-02-18: Time Extended - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks in back near dish machine - From follow-up inspection 2025-02-18: Time Extended - From follow-up inspection 2025-02-20: Time Extended

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. -chicken, beef, pork 115-120F -cooked peppers(sauce), verde salsa 110-115F -at steam table next to grill on cookline, manager stated placed put 2 hours prior, reheated to 165F for hot holding at 135F or aboveWarning Corrective Action Taken Warning - From follow-up inspection 2025-02-18: -queso 109-120F, verde salsa 115-120F, sauce(cooked peppers) 110-130F inside tabletop warmer next to steam table. Unit may not be holding temperature, time extension granted for next day to verify compliance on hot holding at 135F or above. Employee reheated to 165F for hot holding. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink inadequate in food preparation area. -wall is now blocking/barricading access to handsink from area located up front with cooler with bulk salsa for employees to portion/scooped ice cream station up front Warning - From follow-up inspection 2025-02-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -operator placed service window blocking front area, blocking access to hand wash sink on cook line. -operator moved new refrigeration equipment/sandwich lines/generally switched other food equipment around affecting previously approved footprint/layout . Warning - From follow-up inspection 2025-02-18: Time extension for 60 days to have plans submitted and approved. 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. - From follow-up inspection 2025-02-18: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -no handle/cup used to dispense dried peppers - From follow-up inspection 2025-02-18: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -cookline/warewashing/up front - From follow-up inspection 2025-02-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks in back near dish machine - From follow-up inspection 2025-02-18: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels used to absorb juices from cut limes

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -refried beans, raw beef, milk, cheese, salsa 45-47F inside walk in cooler temporarily shut off for maintenance. Manager stated shut off for 2 hours, moved product to other refrigerators/freezers. 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. -chicken, beef, pork 115-120F -cooked peppers(sauce), verde salsa 110-115F -at steam table next to grill on cookline, manager stated placed put 2 hours prior, reheated to 165F for hot holding at 135F or aboveWarning Corrective Action Taken Warning

Intermediate - Handwash sink inadequate in food preparation area. -wall is now blocking/barricading access to handsink from area located up front with cooler with bulk salsa for employees to portion/scooped ice cream station up front Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -operator placed service window blocking front area, blocking access to hand wash sink on cook line. -operator moved new refrigeration equipment/sandwich lines/generally switched other food equipment around affecting previously approved footprint/layout . Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. -no handle/cup used to dispense dried peppers

Basic - Floor tiles missing and/or in disrepair. -cookline/warewashing/up front

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks in back near dish machine

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain line feeding into floor drain in corner next to stove, no air gap Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice 65-69F from overnight, see stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice 65-69F from overnight Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled raw meat with gloves, replaced glove without washing hands Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flying insects surrounding open container of cactus in back prep area near bathroom -numerous flying insects around food debris on shelving Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towel touching soft corn tortillas on line Warning

High Priority - Nonfood-grade bags used in direct contact with food. -food making direct contact with to go/retail bag(not food grade), located above make line cooler across from flat top -garbage bag used to touch grain/spice/food inside bulk container in back prep room Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -shell eggs stored above sauces inside wall in cooler Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. - 3 droppings in back prep room, along baseboard behind bed/sleeping space near employee restroom access behind walk in cooler -3 droppings behind shelving on floor under stored food -manager had employees begin cleaning affected area in back prep room Corrective Action Taken Admin Complaint

High Priority - Rodent nesting materials present. -torn paper/packaging materials/scattered debris from packages food on shelving in area near caught rodent Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese, cooked green beans 48-55F -raw fish filets (43-45F - Cold Holding); raw shrimp (45F - Cold Holding); pork (46F - Cold Holding); raw chicken (47-51F - Cold Holding); shredded cheese (48F - Cold Holding) Warning

High Priority - Toxic substance/chemical improperly stored. -cleaning chemicals stored on bottom rack leaned against box of plastic spoons Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -near mop sink in Back Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -rice placed into sealed nom food grade plastic bag and left to cool inside covered, densely loaded pan Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -yellow cutting board Warning

Intermediate - Handwash sink not accessible for employee use at all times. -trash can placed in front of hand sink across from cookline -rack/shelving blocking hand sink in front of dish machine Warning

Intermediate - Handwash sink used for purposes other than handwashing. -hand sink in prep room out back Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - No soap provided at handwash sink. -employee restroom, back prep area Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -rice inside cooler, not date marked -cooked shrimp for ceviche inside walk in cooler Warning

Intermediate - Stop Sale issued due to food not being in a wholesome, sound condition. Torn packages/bags of food exposing the contents to contamination. See stop sale. -chili peppers in back prep area -exposed open can of pineapple -dead flies inside uncovered containers of food inside back prep area Admin Complaint

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Bathroom door left open other than during cleaning or maintenance. Warning

Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense rice at hot holding station Warning

Basic - Ceiling shows damage or is in disrepair. -back prep area, near area behind walk in cooler Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -back prep area, dish racks Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Dead rodent present. -dead rodent on snap trap, on floor behind walk in cooler, underneath racks of stored food supplies Accumulation of dead flying insects on sticky paper above back door Corrected On-Site Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone placed on top surface of cooler Warning

Basic - Equipment in poor repair. -dishwasher racks -wire racks in dishwasher area -damaged hood filters -lid to ice cream station out front Warning

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -floor junctures behind storage racks in back prep area Warning

Basic - Floor soiled/has accumulation of debris. -back prep room Warning

Basic - Floor tiles missing and/or in disrepair. -in back near back door Warning

Basic - Hole in or other damage to wall. -back prep area, inside room near bathroom access Warning

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on backsplash behind grill Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of electrical box near back door -lid to bulk containers in back prep room -shelving covered in food debris on rack near employee bathroom access inside back prep room Warning

Basic - Self-closing device on bathroom door disconnected/broken. Warning

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

Basic - Stored food not covered. -rice uncovered in back prep room, inside large lexan -open container of cooked cactus in back prep area Warning

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -0ppm Warning

Basic - Working containers of food removed from original container not identified by common name. -white powder substance inside old ice cream container in back prep room -salt in container unlabeled in main cook area out front Warning

Basic - sleeping quarters that open directly into a public food service establishment food storage area without complete partitioning and/or self-closing doors. -operator states bed is used for employee breaks Warning

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain line feeding into floor drain in corner next to stove, no air gap Warning - From follow-up inspection 2024-12-09: Time Extended

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 rice 65-69F from overnight, see stop sale. Warning - From follow-up inspection 2024-12-09: Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice 65-69F from overnight Warning - From follow-up inspection 2024-12-09: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -food making direct contact with to go/retail bag(not food grade), located above make line cooler across from flat top -garbage bag used to touch grain/spice/food inside bulk container in back prep room Warning - From follow-up inspection 2024-12-09: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -shell eggs stored above sauces inside wall in cooler Warning - From follow-up inspection 2024-12-09: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese, cooked green beans 48-55F -raw fish filets (43-45F - Cold Holding); raw shrimp (45F - Cold Holding); pork (46F - Cold Holding); raw chicken (47-51F - Cold Holding); shredded cheese (48F - Cold Holding) Warning - From follow-up inspection 2024-12-09: -french fries 45F cold holding, cheese 44F Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -near mop sink in Back Warning - From follow-up inspection 2024-12-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -yellow cutting board Warning - From follow-up inspection 2024-12-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -trash can placed in front of hand sink across from cookline -rack/shelving blocking hand sink in front of dish machine Warning - From follow-up inspection 2024-12-09: Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2024-12-09: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. -employee restroom, back prep area Warning - From follow-up inspection 2024-12-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -rice inside cooler, not date marked -cooked shrimp for ceviche inside walk in cooler Warning - From follow-up inspection 2024-12-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Stop Sale issued due to food not being in a wholesome, sound condition. Torn packages/bags of food exposing the contents to contamination. See stop sale. -chili peppers in back prep area -exposed open can of pineapple -dead flies inside uncovered containers of food inside back prep area Admin Complaint - From follow-up inspection 2024-12-09: Stop sale issued for ambient cooling during callback inspection. Shredded cheese 49F(operator stated shredded on site during prep), marinated chicken 44F over 4 hours from prep. Time extended to 12/10 to verify compliance Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense rice at hot holding station Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Ceiling shows damage or is in disrepair. -back prep area, near area behind walk in cooler Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -back prep area, dish racks Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -dishwasher racks -wire racks in dishwasher area -damaged hood filters -lid to ice cream station out front Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -floor junctures behind storage racks in back prep area Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -in back near back door Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -back prep area, inside room near bathroom access Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on backsplash behind grill Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of electrical box near back door -lid to bulk containers in back prep room -shelving covered in food debris on rack near employee bathroom access inside back prep room Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -white powder substance inside old ice cream container in back prep room -salt in container unlabeled in main cook area out front Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - sleeping quarters that open directly into a public food service establishment food storage area without complete partitioning and/or self-closing doors. -operator states bed is used for employee breaks Warning - From follow-up inspection 2024-12-09: Time Extended

High Priority - - From initial inspection : 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. 0ppm chlorine Warning - From follow-up inspection 2023-09-15: 0ppm chlorine Time Extended - From follow-up inspection 2023-09-22: Sanitizer bucket empty on callback inspection, 0ppm after more than one attempt. No other sanitizer available for dish machine. Operator showed up during callback inspection and reloaded new bucket. Tested at 100ppm Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Warning - From follow-up inspection 2023-09-15: Dish machine not functioning, operator shall use 3 compartment sink for sanitizing utensils/equipment until dish machine is verified in compliance. Time Extended - From follow-up inspection 2023-09-22: Sanitizer bucket empty on callback inspection, 0ppm after more than one attempt. Employees continuing to use dish machine without sanitizer. Advised person in charge of need to ensure warewashing involves a sanitizer step, to use 3 compartment sink in operators support room located behind restaurant. Operator showed up during callback inspection, reloaded sani bucket each 100ppm Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washed hands with gloves on before going back to cook line to handle food. Warning - From follow-up inspection 2023-09-15: -Employee touched trash can on cook line, wiped gloves hands on towel before returning to handle clean equipment(touched cutting board) , person in charge intervened -same employee touched raw meat to place on grill with gloves on prior to handling tortillas inside package and scooping cooked rice from steam table. Advised to use utenils to avoid hand contact if expecting employee on cook line to handle both raw and ready to eat foodThis violation must be in compliance upon extended callback inspection. Administrative action may be applied. -same employee touched hair with gloves on prior to engaging in food handling on cook line Time Extended - From follow-up inspection 2023-09-22: -employee handled raw beef with gloves on initiating hand washing with gloves still on. Manager intervened to have employee wash hands, -Employee washed hands for less than 10 seconds after discussion Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand sink next to dish machine, perpetually blocked by table used next to dish machine. - From follow-up inspection 2023-09-15: Time Extended - From follow-up inspection 2023-09-22: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-09-15: Time extended 60 days to verify compliance Time Extended - From follow-up inspection 2023-09-22: Violation for employee training Time extended 60 days to verify compliance on food handler training. Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-15: Time Extended - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door near dish machine Warning - From follow-up inspection 2023-09-15: Time Extended - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - From follow-up inspection 2023-09-15: Time Extended - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -area under stove - From follow-up inspection 2023-09-15: Time Extended - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above dish machine - From follow-up inspection 2023-09-15: Time Extended - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -warewashing area - From follow-up inspection 2023-09-15: Time Extended - From follow-up inspection 2023-09-22: Time Extended

High Priority - - From initial inspection : 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. 0ppm chlorine Warning - From follow-up inspection 2023-09-15: 0ppm chlorine Time Extended

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Warning - From follow-up inspection 2023-09-15: Dish machine not functioning, operator shall use 3 compartment sink for sanitizing utensils/equipment until dish machine is verified in compliance. Time Extended

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washed hands with gloves on before going back to cook line to handle food. Warning - From follow-up inspection 2023-09-15: -Employee touched trash can on cook line, wiped gloves hands on towel before returning to handle clean equipment(touched cutting board) , person in charge intervened -same employee touched raw meat to place on grill with gloves on prior to handling tortillas inside package and scooping cooked rice from steam table. Advised to use utenils to avoid hand contact if expecting employee on cook line to handle both raw and ready to eat foodThis violation must be in compliance upon extended callback inspection. Administrative action may be applied. -same employee touched hair with gloves on prior to engaging in food handling on cook line Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand sink next to dish machine, perpetually blocked by table used next to dish machine. - From follow-up inspection 2023-09-15: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-09-15: Time extended 60 days to verify compliance Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Clean pans stored on soiled rack next to dish machine - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door near dish machine Warning - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -area under stove - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. -ice cream freezer - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -near dish machine -bathroom - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above dish machine - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in areas of the establishment. -drain box under dish machine that feeds into grease trap out back - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -warewashing area - From follow-up inspection 2023-09-15: Time Extended

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. 0ppm chlorine Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook entered kitchen from outside before donning gloves without washing hands, engaging in food handling Warning

High Priority - Employee took utensils to prewash sprayer wearing gloves, rinsed off utensils and moved back to cook line and touched toppings to finish plating. Employees must have clean hands/gloves to handle ready to eat food Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Warning

High Priority - Roach excrement and/or droppings present. -10 roach droppings on top surface of dish machine Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washed hands with gloves on before going back to cook line to handle food. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese 58F, sour cream 58F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 58F inside drawer under grills, sour cream 58F, cut lettuce 58F, house made pico 58F, shredded cheese 59F, cut tomatoes 58F inside cooler across from grill with trash can blocking front vent. Advised to use 4 hour time control on station and ensure line is flipped at 4 hour maximum until cooler is verified holding food below 41F 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.

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink next to dish machine, perpetually blocked by table used next to dish machine.

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. 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.

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Clean pans stored on soiled rack next to dish machine

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door near dish machine Warning

Basic - Floor area(s) covered with standing water. -under stove on rough floor surface

Basic - Floor soiled/has accumulation of debris.

Basic - Floors not maintained smooth and durable. -area under stove

Basic - Ice buildup in reach-in freezer. -ice cream freezer

Basic - No handwashing sign provided at a hand sink used by food employees. -near dish machine -bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above dish machine

Basic - Objectionable odors in areas of the establishment. -drain box under dish machine that feeds into grease trap out back

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -roach droppings seen, back door with gap at bottom threshold Warning

Basic - Soiled dry wiping cloth in use. -on cook line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -warewashing area

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. 0ppm, manager had employee replace bucket Warning

High Priority - Evidence of mop/cleaning wastewater dumped into ground. -from disconnected mop sink Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw comminuted beef Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw fish filet with gloved hand prior to handling cooked food at steam table using utensils for ready to eat food. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -queso fresco 47F, manager states less than 2 hours with lid left open during rush. Advised to monitor cooler and call for service if ambient temperature does not keep cold food at 41F or below. Warning

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/ -operator showed up during inspection Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning

Basic - Accumulation of dead or trapped insects or other pests, in control devices. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Bowl or other container with no handle used to dispense food. -bowl used for rice Warning

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Warning

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

Basic - Equipment in poor repair. -drawer below grill Warning

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

Basic - Floor area(s) covered with standing water. -back area near exit door Warning

Basic - Floor soiled/has accumulation of debris. Warning

Basic - Food held in a location that is exposed to potential contamination. Open food held above hood filter with debris hanging from above. Corrected On-Site Warning

Basic - Hood filter in disrepair from automatic fire suppression/exhaust system. Warning

Basic - Ice buildup in reach-in freezer. Warning

Basic - Insect control device installed over food preparation area. -sticky paper for flying insects above area where dishes are cleaned and food is moved from back support area Warning

Basic - No functional mop sink or curbed cleaning facility provided at establishment. -due to city requirements/enforcement, mop sink has been partially uninstalled to connect with grease trap out behind restaurant. Callback inspection to verify corrections are made with appropriate environmental compliance in 60 days. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -plastic racks in prep area -gaskets for ice cream freezer -lids to containers Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. -support area behind restaurant Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw poultry stored above buckets of sauce in walk in

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso 125-140F, refried beans 120-140, less than 2 hours, manager reheated and added water to steam basin, rechecked at 165 Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board across from grill

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. -back storage room in plans originaly described as dry storage has 3 compartment sink, hand sink, walk in cooler, prep tables with slicer, ice machine, employee restroom that must be reflected in current plans. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -main handwash sink across from cook line

Basic - Bowl or other container with no handle used to dispense food. -soup container used to dispense dry spices in secondary storage area

Basic - Dead roach on premises. -1 dead roach in back maintenance room inside secondary storage area

Basic - Floor area(s) covered with standing water. -below ice machine in secondary storage area

Basic - Floor tiles missing and/or in disrepair. -cook line -back storage area

Basic - Floors not maintained smooth and durable. -secondary storage/prep area

Basic - Food stored on floor. -back storage area

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -raw beef, chicken wings in secondary storage area

Basic - Ice buildup in reach-in freezer.

Basic - Single-service articles not stored inverted or protected from contamination. -styrofoam trays above line

Basic - Uncovered food stored near sink exposed to dust/debris. -salt uncovered stored under hood ventilation, contamination evident

Basic - Working containers of food removed from original container not identified by common name. -rice in bulk container in secondary storage area

Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of property functioning cold holding units to maintain time/temperature control for safety food at proper temperatures. Warning - From follow-up inspection 2022-06-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. -operator removed 3 compartment sink. -plan review states plans have been submitted but still on schedule for review. Warning - From follow-up inspection 2022-06-10: Time extended 60 days to verify plans Time Extended

Intermediate - - From initial inspection : Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. Warning - From follow-up inspection 2022-06-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Warning - From follow-up inspection 2022-06-10: Time Extended

Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -dish area Warning - From follow-up inspection 2022-06-10: Time Extended

Basic - - From initial inspection : Basic - Disrepair/damage to wall. -near back door Warning - From follow-up inspection 2022-06-10: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -near cook line Warning - From follow-up inspection 2022-06-10: Time Extended

Basic - - From initial inspection : Basic - No hot running water at mop sink. Warning - From follow-up inspection 2022-06-10: Already addressed on prior callback due in July Time Extended

Basic - - From initial inspection : Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -wet mop stored wih mop heqd rest Warning - From follow-up inspection 2022-06-10: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -liquid margarine in large bucket Warning - From follow-up inspection 2022-06-10: Time Extended

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. 0ppm Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrected On-Site Warning

High Priority - Employee began working with food without first washing hands. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. . Admin Complaint

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 55F, raw beef 50F, cooked beef 55F, cooked pork 55F. Under cooktop inside drawer coolers. Greater than 4 hours based on statements by employee. Milk 47F, raw beef 50F, shredded cheese 48F inside glass door beverage cooler near hand sink longer than 4 hours, see stop sale. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in back blocked by rack of dishes and small stainless steel table Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. -hand sink used as dump sink Repeat Violation Warning

Intermediate - Inadequate number/capacity of property functioning cold holding units to maintain time/temperature control for safety food at proper temperatures. Warning

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. Warning

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/ Corrected On-Site Warning

Intermediate - No functional dishwashing facilities of any kind provided. -all dishes/wares being run through malfunctioning dishwasher without any 3 compartment sink . Establishment currently unable to sanitize any equipment/dishes/utensils. Manager showed up during inspection, corrected dish machine, . Corrected On-Site Admin Complaint

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. -operator removed 3 compartment sink. -plan review states plans have been submitted but still on schedule for review. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Warning

Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Warning

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -dish area Warning

Basic - Disrepair/damage to wall. -near back door Warning

Basic - Floor tiles missing and/or in disrepair. -near cook line Warning

Basic - No hot running water at mop sink. Warning

Basic - Single service trays with old food debris/soil residue. Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -wet mop stored wih mop heqd rest Warning

Basic - Working containers of food removed from original container not identified by common name. -liquid margarine in large bucket Warning

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2022-05-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2022-05-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards Warning - From follow-up inspection 2022-05-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No running water at mop sink. Warning - From follow-up inspection 2022-05-18: Time Extended

Basic - - From initial inspection : Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Warning - From follow-up inspection 2022-05-18: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Warning - From follow-up inspection 2022-05-18: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Warning - From follow-up inspection 2022-05-18: Time Extended

Basic - - From initial inspection : Basic - No functional mop sink or curbed cleaning facility provided at establishment. -sink basin behind restaurant currently has no fixtures for hot/running water Warning - From follow-up inspection 2022-05-18: Time Extended

Basic - - From initial inspection : Basic - No hot running water at mop sink. Warning - From follow-up inspection 2022-05-18: Time extended 60 days Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -severe amount of black substance along edge of dish machine table. -soiled hand sink in back Warning - From follow-up inspection 2022-05-18: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Warning - From follow-up inspection 2022-05-18: Time Extended

Basic - - From initial inspection : Basic - Utility lines on ceiling are unnecessarily exposed. Warning - From follow-up inspection 2022-05-18: Time Extended

Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Warning - From follow-up inspection 2022-05-18: Time Extended

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. 0ppm Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw beef with gloves on before handling tortilla without washing hands and changing gloves/using utensils Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -bag of shredded cheese Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef/steak 50F, shredded cheese 50F, raw pork 49-50F, raw chicken 50F, inside cooler drawers beneath grill. Person in charge stated doors opened frequently during service 2 hours prior, advised to monitor temperatures. Sour cream 48-50F, shredded cheese 50F inside makeline cooler next to chest freezer across from grill, person in charge stated all loaded 1-2 hours prior.Warning Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso (115-130F - Hot Holding); refried beans (118-125F - Hot Holding) Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards Warning

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by prep table in back Warning

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/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -restroom Warning

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. Warning

Intermediate - No running water at mop sink. Warning

Intermediate - No soap provided at handwash sink. -restroom Warning

Intermediate - Non-functional handwash sink on wall behind other hand sink. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Warning

Basic - Bowl or other container with no handle used to dispense food. Warning

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hat stored next to clean plates in dish area Warning

Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Warning

Basic - Floor soiled/has accumulation of debris. -behind cook line, -inside bathroom Warning

Basic - Floor tiles missing and/or in disrepair. Warning

Basic - Floors not maintained smooth and durable. Warning

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

Basic - No functional mop sink or curbed cleaning facility provided at establishment. -sink basin behind restaurant currently has no fixtures for hot/running water Warning

Basic - No hot running water at mop sink. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -severe amount of black substance along edge of dish machine table. -soiled hand sink in back Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. Warning

Basic - Plumbing system in disrepair. Warning

Basic - Single-service articles not stored inverted or protected from contamination. -open styrofoam hinged containers above cooler Warning

Basic - Uncovered food stored near dish machine/3 compartment sink exposed to splash. a¿¿bucket of sauce Warning

Basic - Utility lines on ceiling are unnecessarily exposed. Warning

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Warning

No portable fire extinguisher present. For reporting purposes only.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. -handsink removed in back at end of cook line -coolers shifted around after wall was removed Warning - From follow-up inspection 2022-01-26: Time extended 60 days. Plans on file for establishment shows 2 handwash sinks inside fhe food prep/cookline/dish area. Operator shall either install hand sinks in location approved in license or seek approval from Plan remove a designated hand wash sink currently shown in the plans. Time Extended - From follow-up inspection 2022-03-31: Time extended 7 days, operator showed email to plan review, was unable to verify in onbaseTime Extended Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -lid to makeline cooler Warning - From follow-up inspection 2022-01-26: Time Extended - From follow-up inspection 2022-03-31: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2022-01-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards, stained -interior of reach in freezer Warning - From follow-up inspection 2022-01-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -establishment currently has no handwash sink inside the kitchen/prep area. Only functional/designated handwash sinks are located inside the restrooms. -operator states plans are made for handsink to be installed the following day. Warning - From follow-up inspection 2022-01-26: -Handwash sink installed next to 3 compartment sink. -Designated Handsink shown on plans next to grill area is missing after initial remodel. Must be approved per plan reviewComplied Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2022-01-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. -handsink removed in back at end of cook line -coolers shifted around after wall was removed Warning - From follow-up inspection 2022-01-26: Time extended 60 days. Plans on file for establishment shows 2 handwash sinks inside fhe food prep/cookline/dish area. Operator shall either install hand sinks in location approved in license or seek approval from Plan remove a designated hand wash sink currently shown in the plans. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -lid to makeline cooler Warning - From follow-up inspection 2022-01-26: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Warning - From follow-up inspection 2022-01-26: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -next to stove Warning - From follow-up inspection 2022-01-26: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies at cook line/steam table area Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards, stained -interior of reach in freezer Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -establishment currently has no handwash sink inside the kitchen/prep area. Only functional/designated handwash sinks are located inside the restrooms. -operator states plans are made for handsink to be installed the following day. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No handwash sink for employees. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. -handsink removed in back at end of cook line -coolers shifted around after wall was removed Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Warning

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Warning

Basic - Equipment in poor repair. -lid to makeline cooler Warning

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Warning

Basic - Hole in or other damage to wall. -next to stove Warning

Basic - Ice buildup in reach-in freezer. Warning

High Priority - Nonfood-grade bags used in direct contact with food. -black garbage bag used to cover rice, making direct contact on top

High Priority - Rodent activity present as evidenced by rodent droppings found. -12 droppings on window sill inside equipment/pan storage room towards back end of establishment/rear door. Storage room contains rack with clean utensils, pans -2 droppings under rack inside storage room -3 droppings underneath threshold below window sill in storage room -manager had employee begin cleaning/sanitizing on site during inspection Corrective Action Taken Admin Complaint

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200ppm chlorine in 3 compartment sanitizer Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by large bowl/cooking equipment on cook line. Manager had employee move away from sink Corrected On-Site Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans left over from previous day. Operator discarded

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Cove molding at floor/wall juncture broken/missing. Underneath handwash sink on cookline Equipment storage room in back

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch preparing food

Basic - Floor soiled/has accumulation of debris under cookline.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -Interior of stand up white freezer across from cookline -top exterior of microwave

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

Basic - Stored food not covered/protected. -tortilla chips inside kitchen -refried beans in cooler, manager discarded and stated does not reheat beans.

Basic - Time/temperature control for safety food thawed in an improper manner. -room temperature

Basic - Unclean building components, attachments or fixtures. Exterior of ventilation ducts that are above/near food storage/preparation area

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 live flies in back of establishment near 3 compartment sink 3 live flies behind front counter near ice cream service station Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -garbage can used for sugar. Provide food grade containers to store food, and may provide proof that containers are certified as food grade.

High Priority - Stop Sale issued due to adulteration of food product. 2 dead flies inside bulk garbage can full of sugar Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Refried beans 117-125F

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

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -operator needs chlorine based testing strips

Basic - Floor soiled/has accumulation of debris.

Basic - Garbage can located inside establishment that is not continually used is not covered.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -on prep table

Basic - Milk received at greater than 45 degrees Fahrenheit. 57F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, oven door handle, exterior of microwave

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Warning