HAVANA SPICE

Name: HAVANA SPICE
Address: 1370 N HOMESTEAD BLVD, HOMESTEAD, FL, 33030, US
Rating: 0

1370 N HOMESTEAD BLVD, HOMESTEAD, FL 33030

License #2330285

🌴 Cuban/Caribbean ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

March 3, 2026 · 15 findings · 1 critical

Routine - Food

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Quick take

HAVANA SPICE in HOMESTEAD currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 190 total violations — 37 critical, 30 major, 123 minor.

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The latest inspection on March 3, 2026 shows 15 observation rows: 1 critical, 1 major, and 13 minor.

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Inspection coverage

100%

Inspector notes

190

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at cook line and by dishwasher area.
[14-38-4] Food storage container/container lid cracked or broken. Observed breadcrumbs stored on broken container at preparation area, operator changed container during inspection.
[08B-38-4] Food stored on floor. Observed cooked onions container stored on floor at walk in cooler. Also observed rice bag and sugar bag stored on floor at dry storage area. Also observed food container stored on walk in freezer floor. Operator stored properly during inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white chest freezer at preparation area.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed next to ice machine at dry storage, operator moved to dishwashing area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at preparation area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler at kitchen area. Employee removed during inspection.
[08B-12-5] Stored food not covered. Observed cooked plantains,cooked onions and cooked ground beef containers not covered at walk in cooler.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed breadcrumbs container and flour containers not identified with common name by preparation area. Employee labeled during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed black beans (45F - Cold Holding) on shelves at walk in cooler, as per operator less than 3 hours. Operator moved food container to walk in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer at preparation area. Also observed soiled beans white bin container at preparation area.

Disposition: Warning Issued
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Observed by dishwashing area and throughout kitchen area.
[08B-38-4] Food stored on floor. Observed pot with beans and garlic oil container stored on floor at kitchen area, employee stored properly during inspection.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on wheat container, employee removed during inspection.
[22-15-5] In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Observed utensils stored on not clean water on steam table, employee changed during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at dry storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit next to 3 compartment sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit next to 3 compartment sink. Also observed soiled shelves at walk in cooler.
[08B-12-5] Stored food not covered. Observed cooked pork,cooked corn,cooked shredded beef containers not covered on shelves at walk in cooler.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed seafood mix bags (frozen) in container covered of water at walk in cooler. Employee removed and discard water during inspection.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several wiping cloths throughout kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked pork on shelves at walk in cooler, employee stored properly during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork on shelves at walk in cooler, employee stored properly during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice and beans (54F - Cold Holding) at walk in cooler, as per employee over 4 hours, employee segregated food to be discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice and beans (54F - Cold Holding) at walk in cooler, as per employee over 4 hours, employee segregated food to be discarded. Also raw chicken (45F - Hot Holding) on shelves at walk in cooler, as per employee less than 3 hours, employee moved container to walk in freezer to rapid cooling. Also observed cooked pork (46F - Cold Holding); sliced ham (46F - Cold Holding); sliced cheese (47F - Cold Holding) in reach in cooler next to 3 completely sink, as per employee less than 1 hour, employee moved to walk in cooler to rapid cooling.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands on 3 compartment sink, coached employee on proper procedures.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cooked food stored on dirty containers on shelves at walk in cooler, employee start changing containers.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and beans, cooked pork and cooked beef containers not date marked on shelves at walk in cooler, as per employee over 24 hours.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observe on cooked rice container at walk in cooler floor, employee removed during inspection.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observe soiled walk in cooler handle.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observe throughout kitchen.
[08B-38-4] Food stored on floor. Observe raw steak case stored on walk in cooler floor, also observe raw seafood case stored on kitchen floor, employee stored properly during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observe at kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on unit at preparation area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observe on unit at preparation area.
[08B-12-5] Stored food not covered. Observe several food containers not covered at walk in cooler.employee start covering containers during inspection.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken stored above raw mahi fillets on shelves at walk in cooler. Employee stored properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked rice and beans (56F - Cold Holding) on shelves at walk in cooler, as per employee from last night. Employee discarded food during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked rice and beans (56F - Cold Holding) on shelves at walk in cooler, as per employee from last night. Employee discarded food during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe oxtail (127F - Hot Holding) at cook line, as per employee less than 1 hour, employee proceed to reheated.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked lamb,cooked beans,cooked steak and cooked rice not date marked on shelves at walk in cooler, as per employee over 24 hours.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black substance in the interior of the ice machine.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen area.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on soiled surface in dry storage area.
[08B-12-5] Stored food not covered. Observed multiple containers of food uncovered in the walk in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed a container with plantains and fries (frozen) next to the fryer. Operator removed the container.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed employee using a wet soiled wiping cloth to clean the surface of the prep area.
[12A-10-4] 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. Observed employee at cook line touching his face and continued cooking during inspection.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in dirty standing water by the steam table.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shredded beef (54 - Cold Holding)cooked beans (48F - Cold Holding); cooked steak (48F - Cold Holding); cooked rice and beans (51F - Cold Holding); cooked chicken (54F - Cold Holding); raw chicken (54F - Cold Holding); sliced ham (55F - Cold Holding); sliced cheese (54F - Cold Holding) cooked rice (67F - Hot Holding) at walk in cooler over 24 hours. Operator discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shredded beef (54 - Cold Holding)cooked beans (48F - Cold Holding); cooked steak (48F - Cold Holding); cooked rice and beans (51F - Cold Holding); cooked chicken (54F - Cold Holding); raw chicken (54F - Cold Holding); sliced ham (55F - Cold Holding); sliced cheese (54F - Cold Holding) cooked rice (67F - Hot Holding) at walk in cooler over 24 hours. Operator discarded during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (108F - Hot Holding) on steam table at cook line, as per operator less than 2 hours, employee proceeded to reheat food.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dirty dishes in handwashing sink located in the kitchen area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shredded beef and cooked rice not date marked. As per operator over 24 hours. Operator discarded.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on ice machine located on storage at the back of the restaurant.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen and preparation area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed on preparation area by 3 compartment sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit by preparation area.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC throughout kitchen and preparation area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed bread crumbs container not identified by preparation area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (45F - Cold Holding); cooked rice (45F - Cold Holding); cooked shredded beef (46F - Cold Holding); cooked chicken (46F - Cold Holding); lentils (54F - Cold Holding); beans (53F - Cold Holding); cooked oxtail (51F - Cold Holding) inside walk in cooler. As per employee from previous day. Also observed cooked white rice (67F - Cold Holding); cooked yuca (65F - Cold Holding) on cart by 3 compartment sink, as per employee approximately 3 hours Employee discarded food during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (45F - Cold Holding); cooked rice (45F - Cold Holding); cooked shredded beef (46F - Cold Holding); cooked chicken (46F - Cold Holding); lentils (54F - Cold Holding); beans (53F - Cold Holding); cooked oxtail (51F - Cold Holding) inside walk in cooler. As per employee from previous day. Also observed cooked white rice (67F - Cold Holding); cooked yuca (65F - Cold Holding) on cart by 3 compartment sink, as per employee approximately 3 hours.Employee discarded food during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on preparation area.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed shelves rusted at walk in cooler.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on ice machine located on storage at the back of the restaurant.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed on walk in cooler/freezer.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen and preparation area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed on preparation area by 3 compartment sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit by preparation area.
[08B-12-5] Stored food not covered. Observed several containers with cooked food not covered inside walk in cooler. Also observed bread crumbs container not covered by preparation area.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) in standing water at preparation area. Also observed raw steak 39°F next to raw shrimp container, employee moved food to walk in cooler.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC throughout kitchen and preparation area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed bread crumbs container not identified by preparation area.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands . Observed employee handling raw steak and start handling cut vegetables. Instructed employee correct procedures.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed on steam table. Employee change water during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak on shelves at walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (45F - Cold Holding); cooked rice (45F - Cold Holding); cooked shredded beef (46F - Cold Holding); cooked chicken (46F - Cold Holding); lentils (54F - Cold Holding); beans (53F - Cold Holding); cooked oxtail (51F - Cold Holding) inside walk in cooler. As per employee from previous day. Also observed cooked white rice (67F - Cold Holding); cooked yuca (65F - Cold Holding) on cart by 3 compartment sink, as per employee approximately 3 hours Employee discarded food during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (45F - Cold Holding); cooked rice (45F - Cold Holding); cooked shredded beef (46F - Cold Holding); cooked chicken (46F - Cold Holding); lentils (54F - Cold Holding); beans (53F - Cold Holding); cooked oxtail (51F - Cold Holding) inside walk in cooler. As per employee from previous day. Also observed cooked white rice (67F - Cold Holding); cooked yuca (65F - Cold Holding) on cart by 3 compartment sink, as per employee approximately 3 hours.Employee discarded food during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on preparation area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dirty towel inside HWS by cook line.
[31B-03-4] No soap provided at handwash sink. Observed by cook line.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed shelves rusted at walk in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked inside walk in cooler. As per employee over 24 hours.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed a leak from ceiling at preparation area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green cutting board at preparation area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
[36-22-4] Floor area(s) covered with standing water. Observed at preparation area.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed under equipment at cook line.
[08B-38-4] Food stored on floor. Observed food containers stored on walk in freezer floor.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed on wall at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk in cooler door.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean plastic containers by preparation area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open personal drink inside reach in cooler at sandwich area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at preparation area.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed plantains bags (frozen) next to fryer at kitchen area. Employee moved food to walk in cooler during inspection.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking pipe from HWS by sandwich area.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed by sandwich station.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed breadcrumbs container not identified by preparation area.
[22-35-5] Food preparation sink has soil/old food residue.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed serving cups on steam table.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw steak (48F - Cold Holding) inside walk in cooler, as per employee less than 3 hours. Employee add ice bags to cool down temperature.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food containers at walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed cart blocking HWS next to dishwasher machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed by dishwasher machine.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rusted shelves at walk in cooler.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm).
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at cook line also at preparation area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at kitchen area.
[21-10-4] Soiled dry wiping cloth in use. Observed at preparation area.
[08B-12-5] Stored food not covered. Observed cooked rice,cooked beans, marinated chicken and salmon not covered inside walk in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed fries bags(frozen) on preparation table at kitchen area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line and preparation area.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[22-41-4] 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. Observed Dishwasher (Chlorine 0ppm)
[12A-10-4] 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.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed serving cups on steam table.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed inside walk in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above milk inside walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak inside walk in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks and not changing gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (58F - Cold Holding) in preparation area, as per employee less than 3 hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards, also observed soiled food containers at walk in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mashed potatoes,cooked pork and cooked chicken not date marked inside walk in cooler, as per employee from previous day.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in dishwasher area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items stored next to microwave in kitchen area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed under equipment at the cook line.
[08B-38-4] Food stored on floor. Observed oil,vinegar and cut onions containers stored on floor at the cook line, employee rearranged properly during inspection. Also observed mojo and vinegar containers stored on floor under rack in dishwasher area, employee discarded during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at preparation area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed soiled gasket in unit at the entrance of the kitchen.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several personal drinks in coolers in kitchen area, employee discarded during inspection.
[08B-12-5] Stored food not covered. Observed cooked steak not covered inside walk-in cooler. Employee covered during inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed fries, sweet potatoes fries and oxtail (frozen) stored on preparation table. Employee moved to cooler during inspection.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at the cook line.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout kitchen,also at front counter.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed oil,butter and soy sauce containers not identified at the cook line, employee labeled during inspection.
[22-41-4] 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. Observed at 0ppm.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed food stored on nonfood grade bags at walk in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw marinated steak stored above cooked pork in shelves in walk in cooler, employee stored properly.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked steak dated on 08/28/2023 in walk in cooler, employee discarded during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked steak dated on 08/28/2023 in walk in cooler, employee discarded during inspection.
[11-27-4] 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 form during inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed trash can blocking HWS in kitchen area. Employee removed during inspection.
[31A-11-4] Handwash sink used for purposes other than hand washing. Observed employee employee washing wiping cloth in kitchen area.
[11-26-1] 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. Provided form during inspection.
[14-14-4] Nonfood-grade basting brush used in food. Observed at coffee station.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training forGabriela,Arely,Nicolas,Aydeli,Maynor and Jesus have been working more than 60 days.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork,beans and chicken not date marked, as per employee food was prepared 2 days ago, employee dated during inspection.