EL COQUI CATERING

High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired on 4/1/2026

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in employee unisex bathroom, provided handwashing signs in English and Spanish Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris -walk-in cooler door

Basic - Old labels stuck to food containers after cleaning. -large plastic containers on dish drying shelf

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -chlorine sanitizer tested 0ppm, employee added chlorine sanitizer, retested 50ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in front service area being used to store stainless steel rack and trash bags, employee removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -degreaser spray bottle lacking label hanging near triple sink, employee labeled Corrected On-Site

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

Basic - Floor tiles missing and/or in disrepair. -floor at exit door, operator states repairs are scheduled Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. -ice used as food stored on the floor in the walk-in freezer, employee elevated Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine exceeding 200ppm, operator diluted with water, rechecked 100ppm Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink at entrance to kitchen, employee restocked Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Light shield damaged/in disrepair. -over dry storage area

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink next to triple sink, provided handwashing signs Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine exceeding 200ppm, operator diluted with water, retested 100ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink at entrance to kitchen, employee restocked Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee unisex bathroom

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light fixture over dry storage area

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler/walk-in freezer doors/gaskets soiled -walk-in cooler fan covers have an accumulation of dust/debris. -buildup of food debris/soil residue on equipment door handles.

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

Intermediate - Handwash sink not accessible for employee use at all times. -water hose that normally hangs on hook next to hand sink was laying in handsink instead. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -employee J expired 5-19-23

Basic - Ceiling tile missing. -above hand sink in employee bathroom

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in front service counter area -employee bathroom

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 used for purposes other than handwashing. -coffee station hand sink used as a dump statio debris in sink Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Ladies room

Basic - Stored food not covered. -dough in freezer Corrected On-Site

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