DAHLIA MEXICAN KITCHEN PORT ORANGE

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -tomatillo, 5/29 Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -thawed vacuum sealed salmon from 6/2 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -backup queso 51-72F sitting on top of pan exposed to room temperature at steam table less than 2 hours. Manager placed back into cooler. Advised to use an approved 4 hour time control policy for product sitting at room temperature Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. -purple chemical/cleaning stored on tabletop next to mixers -chemical spray bottle hanging over mixers at rack behind bar near kitchen entrance -glass cleaner hanging on rack facing single service food containers Corrected On-Site Warning

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

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 Warning

Intermediate - Handwash sink not accessible for employee use at all times. -handsink in disrepair, water pouring from drain line when attempted use, at end of cookline as of time of inspection. Manager repaired Corrected On-Site Warning

Intermediate - Packaged food not labeled as specified by law. -milk inside low boy without any labeling Working containers of food removed from original container not identified by common name. -salt/sugar in bulk container Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. -unlabeled purple, blue cleaning chemicals Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some tiles/vents in back prep/cook areas Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon Corrected On-Site Warning

Basic - Equipment in poor repair. -ripped/torn gaskets at lowboy under grill Warning

Basic - Floor not cleaned when the least amount of food is exposed. -floors in back prep area/walk in cooler cleaned with ongoing food preparation in area Warning

Basic - Floor tiles missing and/or in disrepair. -grout area inside bar Warning

Basic - Hole in or other damage to wall. -wall in disrepair at cookline above grill Warning

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -lowboy across from beverage station inside kitchen/prep area Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in bar Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -area surrounding cookline , lines/components under/around/below hood system -backsplash/behind cookline Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand sink at end of cookline Warning

Basic - Water leaking from pipe. -under cookline hand sink Corrective Action Taken Warning

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining oyster tags for 90 days. - From follow-up inspection 2025-10-23: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up on expose - From follow-up inspection 2025-10-23: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the side/threshold that opens to the outside. - From follow-up inspection 2025-10-23: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -tile wall at backsplash behind grill - From follow-up inspection 2025-10-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving/wire racks -top surface of salamander -exterior of grill -grease dripping from Ansul fire suppression lines above fryers - From follow-up inspection 2025-10-23: Time Extended

Basic - - From initial inspection : Basic - damage to wall. -missing backsplash tile behind grill - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Floor tiles in disrepair. -bar area, missing grout between tile crevices - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -restroom hand sinks - From follow-up inspection 2025-04-23: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line moved garbage can prior to handling tortillas, utensils without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of soda gun inside bar, right hand side

Intermediate - Handwash sink used for purposes other than handwashing.

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

Intermediate - No person in charge present during hours of operation.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -inside kitchen -inside outdoor storage

Basic - Dead roaches on premises. -1 dead roach on floor next to ice machine near back door, cleaned up on site Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -outdoor storage

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food debris on top and on side of microwave near beverage dispensing station in kitchen -top ledge/surface of ice machine in back of kitchen -outdoor storage area shelving

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

Basic - Stored food not covered. -inside walk in cooler

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of equipment throughout cookline have an accumulation of grease and food debris Repeat Violation Warning - From follow-up inspection 2024-01-22: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -operator educated employee, employee washed hands and put on new gloves Corrected On-Site

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. -operated grabbed cut lettuce with bare hand, inspector educated operator, operator discarded product Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -operator educated employee, employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 61F overfilled in top of reach-in cooler on cookline, per operator less than 2 hours, operator relocated excess portion to walk-in cooler Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -Provided Clean-up of Vomiting and Diarrheal Events poster. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled, employee cleaned Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink at entrance to kitchen blocked by trash can, operator relocated Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -evidence of handwash sink in bar being used as a dump sink, ice present

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna ceviche and salmon ceviche, operator had employee mark menus during inspection Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stainless steel bowls on shelf over rear prep table, operator inverted Corrected On-Site

Basic - Cold water faucet handle over triple sink in bar area not functioning.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on shelf above clean plates, operator discarded Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. -employee eating on cookline, operator educated employee, employee moved to approved area Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on dish drying rack, employee removed -employee aprons hanging of dish drying rack, operator relocated -employee bag stored on top of paper towel dispenser in employee unisex restroom, operator removed Corrected On-Site

Basic - Equipment in poor repair. -reach-in cooler in rear prep area not holding temperature, no Time/Temperature Control Safety foods present

Basic - Floor area(s) covered with standing water. -dishwashing area

Basic - Food not stored at least 6 inches off of the floor. -large plastic containers of tortilla chips, operator relocated -large pot of cooked pork stored on floor in rear prep area, operator relocated Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer has a significant accumulation of grease -walk-in cooler door and gasket soiled

Basic - Old labels stuck to food containers after cleaning. -plastic containers on shelf over rear prep table

Basic - Open dumpster lids.

Basic - Plumbing system in disrepair. -hose bibb in dishwashing area leaking during operation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. -cutting boards stained throughout kitchen Warning - From follow-up inspection 2022-12-27: Operator states he has ordered new cutting boards. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2022-12-27: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Repeat Violation Warning - From follow-up inspection 2022-12-27: Time Extended

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -both sinks in beverage service area 85F, rechecked 103F -unisex employee restroom 75F

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex employee restroom adjacent to kitchen

Basic - Floor soiled/has accumulation of debris. -floors underneath triple sink

Basic - Ice buildup in walk-in freezer.