EL COQUI BAKERY

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam table beef (60F - Reheating)/2.5 hours ; pork (65F - Reheating)/2.5 operator Instruced to discard. Corrective Action Taken Warning - From follow-up inspection 2025-12-16: No reheating , Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched face and then placed gloves, without hands , and continued to handle foods. Educated operator. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Home fries 76F for 1.5 hours on shelf above stove . Operator instructed to reheat. Operator reheated Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon , opened 24 hours ago at fruit station not date marked. Ham prepared 3 days ago in kitchen triple door, reach in cooler .

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

Basic - Kitchen ceiling tile missing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - sides of cooking equipment soled with food debris.l

Basic - Plumbing system in disrepair. At wash ware area hand sink. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bike stored by wash ware area hand sink. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified in menu by the consumer advisory . Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon not date marked in make table from 48 hours ago. Corrected On-Site

Basic - Mop sink area , ceiling tile missing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment , soiled to with food debris,

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

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. Warning - From follow-up inspection 2024-04-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment, soiled with grease and grime, Warning - From follow-up inspection 2024-04-08: Time Extended

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker witch gloves wiped hands on pants and then handled food without washing hands and changing gives educated operator l Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen table top red potatoes (57F - Cold Holding)/15 minutes ; butter (57F - Cold Holding)/10 minutes. Operator instructed to refrigerate. Recommended the use of Time as a Public Health . Kitchen make table blue cheese (47F - Cold Holding)/2 hours. Operator had it in a container laying atop of make table container. Operator refrigerated, Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Ladder stored in front of cookline hand sink. Corrected On-Site

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. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey and corned beef prepared 48 hours ago in kitchen reach in cooler, not date marked. "Corrected On-Site** Corrected On-Site

Basic - Kitchen ceiling tile missing.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. 0 ppm quat . Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Food worker at cookline wiped hands and pants and continued to prepare food without washing hands, Educated operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70F on kitchen table top, for 20 minutes, operator placed in reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking wash ware area hand sink.

Intermediate - Handwash sink used for purposes other than handwashing. Detergent bottles stored in wash ware hand sink. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at cookline handwash sink. Corrected On-Site

Intermediate - No soap provided at front counter handwash sink. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mash potatoes or oared 24 hours ago, Turkey prorated 24 hours ago and ham roared 3 days ago,, not datemarked in kitchen Traulsen cold holding unit. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer not labeled at front counter. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of cigarettes and cell phone stored on shelf above kitchen food preparation table. Corrected On-Site Repeat Violation

Basic - Food employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Box of potatoes stored on kitchen floor.

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Electric zipper placed above kitchen food preparation table Corrected On-Site

Basic - Kitchen Interior of microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - No copy of latest inspection report available.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Triple door kitchen reach in cooler Turkey gravy 46F/overnight . Operator instructed to discard. Corrective Action Taken

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen table top milk (44F - Cold Holding)/10 minutes Front counter glass reach in cooler Milk (44F- cold holding)/10 minutes

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

Intermediate - Handwash sink not accessible for employee use at all times. Mop cart stored in front of kitchen hand sink. Repeat Violation

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.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Triple door kitchen reach in cooler. Home fries prepared 24 hours ago.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of cigarettes and cellphone stored on kitchen shelf above food preparation table, Corrected On-Site

Basic - Single-service articles improperly stored. Box of styrofoam stored on kitchen floor.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheese date marked 8-20 at salad station make table.

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. Kitchen food preparation table pool eggs (61F - Cold Holding)/15 minutes ; potatoes (63F - Cold Holding)/ 2 hours . Operator placed in unit and ice. Corrected On-Site Repeat Violation

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 Triple door reach in cooler opened 3 days ago not datemarked Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by chairs .

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.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment soiled with food debris,

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can drink in kitchen reach in cooler. Corrected On-Site

High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food employee wiped face with shirt and continued to handle food. Repeat Violation Admin Complaint - From follow-up inspection 2022-04-29: Employee scratched his chest at cookline and then cracked egg without washing hands. Admin Complaint

High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook handled food to be placed on sandwich with bare hands. Educated cook. Corrective Action Taken Warning - From follow-up inspection 2022-04-29: Cook sliced tomatoes with bare hands at cookline. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ** On food preparation table butter (78F - Cold Holding), operator La Ed in refrigerated unit. In Kitchen reach in cooler shredded cheese (48F - Cold Holding),recently return to unit. Triple door reach in cooler pooled eggs (69F - Cold Holding); Repeat Violation** Repeat Violation Admin Complaint - From follow-up inspection 2022-04-29: Kitchen food preparation table Butter 74F, pooled eggs 57F, operator placed in cooler. Triple door Reach in cooler Soup 38F, Sausage gravy 58F, recently returned to cooler. Marinara 38F KitchenTraulsen reach in cooler Sausage Patties 43F, shredded cheese 67F,ham 40F recently returned to unit. Admin Complaint

Intermediate - - From initial inspection : 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 - From follow-up inspection 2022-04-29: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2022-04-29: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2022-04-29: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. 2- Boxed container of frying oil on kitchen floor. Warning - From follow-up inspection 2022-04-29: Time Extended

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male cook wiped face with shirt and continued to prepare food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.pooled eggs stored over container of sour cream in Manitowoc reach in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef stored over raw fish in Traulsen reach in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen food preparation table -pooled eggs (60°F - Cold Holding)/30 minutes; -butter (57°F - Cold Holding)/30 minutes ; -batter (57°F - Cold Holding)/30 minutes, operator Relocated into reach in cooler. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above cookline sausage gravy (97°F - Hot Holding)/1 hour .Operator instructed to reheat.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -food preparation area cutting board , grooved and soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Turkey gravy prepared 4 days ago in reach in cooler not date marked. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on drying racks. Opened drink on kitchen food preparation table.

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust - sides of fryers soiled with grease. -dish machine racks soiled with dirt. Repeat Violation

Basic - Reach-in freezer exterior with rust that has pitted the surface.