CHILE VERDE
4801 34 ST S, Saint Petersburg FL 33711 · 727-289-8197
Last inspected Dec 1, 2025 · 15 visits since September 2023
SEP 24
DEC 24
MAY 25
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 3 live roaches inside crack of front bar 2 of which are carrying egg sacs. 2 live roaches near and in bar cart caster at bar. 2 live roaches in crack at bar on customer side one is carrying an egg sac.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024066278 | Sep 23, 2024 | Feb 10, 2025 | — |
| 3--2024021456 | Apr 10, 2024 | Jun 5, 2024 | $1,000 |
| 3--2023026141 | Apr 25, 2023 | Jun 30, 2023 | $800 |
| 3--2021040517 | Aug 24, 2021 | Mar 22, 2022 | $400 |
Inspection history
15 visits, newest first
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate8 Basic
What the inspector wrote — 16 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Dented can of San Marcos tender cactus in light brine
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready-to eat flautas in freezer. Employee corrected and relocated items.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw pork stored on top of commercially packaged raw beef. Discussed with operator proper storage.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk and blocked of paneer cheese not date marked when opened. Manager corrected and date marked items.
Show the remaining 12 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at rear bar hand wash sink. Manager provided.
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. One new employee with no proof of reporting agreement. Manager provided blank employee health agreement to employee during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked cauliflower in reach-in cooler not date marked. Manager date marked item.
Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer at front bar. Manager labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with visible black and red mold like substance. Manager cleaned during inspection.
Buildup of food debris/soil residue on equipment door handles. Door handles to reach-in cooler behind cook line soiled.
Cutting board has cut marks and is no longer cleanable. Discussed with manager methods to sand and smooth surface.
Employee personal food not properly identified and segregated from food to be served to the public. Container of personal food stored in same cooler of food used for restaurant. Manager relocated item.
Equipment in poor repair. Torn gasket on black glass door reach-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler behind front bar.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler behind front bar soiled.
Standing water in bottom of multiple reach-in-coolers behind front bar
Aug 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 2 high priority.
2 High priority5 Intermediate13 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef inside reach-in freezer stored above open pan of frozen taquitos. Manager relocated items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside a small reach in drink cooler, sour cream, and house-made hot sauces, where fresh garlic and oil are the base, are held. Temperatures for item were 50F. Manager states items were placed inside the cooler around 11 AM. Manager placed items on ice and the following retemps were observed at 1:00 PM. house-made garlic and oil based green hot sauce (41F - Cold Holding) sour cream (38F - Cold Holding) house-made garlic and oil based red hot sauce (43F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook-line soiled.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment utilizes QAC sanitizer at three compartment sinks. Test strips on site are for chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at rear hand-wash sink located at back bar. Manager provided towels.
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. New employee employed for 20 day has not completed an employee health agreement. Manager provided employee with the form who signed during the inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food located in reach-in coolers not properly date marked. Chorizo Cooked lentils Cooked chicken Items were prepared 8-17-2025 Discussed with manager who had items date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Bowl used to scoop hot holding rice. Manager removed from container.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on plastic drink cups located behind front bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in standing water at 120F. Employee moved metal pan with water and utensils onto open flame on the cook-line,
No handwashing sign provided at a hand sink used by food employees. No sign located at rear bar. Manager corrected by placing one during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler across from cookline soiled with black mold-like substance.
Open dumpster lid. Manager closed during inspection
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers throughout the establishment soiled.
Reuse of single-service or single-use articles. Reuse of single service items such as old yogurt containers to hold food inside the reach-in coolers.
Standing water in bottom of reach-in-cooler. Standing water inside reach-in coolers located at front bar.
Stored food not covered. Cooked lengua (beef tongue) stored uncovered inside reach-in cooler across from cookline
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce above prepared red sauce inside reach-in cooler with glass doors.
Working containers of food removed from original container not identified by common name. Containers of sugar and flour not properly labeled. Manager wrote the names of items on containers during inspection.
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate13 Basic
Show 24 findings ▾
Container of medicine improperly stored. Medication pad stored in top of 6lb can of cheese sauce. Operator removed medication pad.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter establishment from outside then touch clean utensils without first washing hands. Discussed with operator proper hand-hygiene techniques.
Nonfood-grade bags used in direct contact with food. Cooked tamales in direct contact with non food grade bag in cooler across from floor mixer.
Nonfood-grade containers used for food storage - direct contact with food. Five gallon Home Depot container used to store food in cooler on cooks line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked lamb in cooler across from floor mixer. Raw pork ribs stored on top of bag of tamales in cooler across from floor mixer. Operator placed raw items on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From top of reach-in cooler on cooks line. Operator placed in reach-in freezer. a. yogurt (51F - Cold Holding) b. cooked chicken (51F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line soiled with food debris between cracks.
No paper towels or mechanical hand drying device provided at handwash sink in bar area near women restroom. Operator provided paper towels.
No proof provided that recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. Operator provided soap.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in kitchen.
Bowl or other container with no handle used to dispense food. Sour cream containers without handles stored inside MSG containers near three-compartment sink. Operator removed containers.
Carbon dioxide tank located in bar area near women's restroom not adequately secured.
Cloth used as a food-contact surface to cover dough on cooks line.
Food stored on floor. Five gallon container of cooking oil stored on floor near mop sink.
No handwashing sign provided at a hand sink used by food employees at hand wash sink near women's restroom. Provided DBPR Form HR 5030-111. Employees Must Wash Hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard soiled on floor fan in kitchen.
Reach-in coolers in kitchen interior/shelves have accumulation of soil residues.
Reuse of five gallon sour cream containers in cooler near mop sink.
Standing water in bottom of reach-in-cooler across from flat-top grill on cooks line.
Stored food not covered. 50lb bag of rice stored in mop sink not covered.
Women's restroom door left open other than during cleaning or maintenance. Operator closed door.
Women's restroom located inside not completely enclosed with tight-fitting, self-closing doors.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked meat in reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (92F - Hot Holding); white cheese sauce (92F - Hot Holding); green sauce (98F - Hot Holding) Employee reheated sauced on stove all above 190f
Toxic substance/chemical improperly stored. Cleaner stored with clean spdishes in dish area
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All the prepared and raw meats in the reach in coolers on the cooks line.
Bowl or other container with no handle used to dispense food. Containers and bowls used as scoops in rice, sugar
Carbon dioxide/helium tanks not adequately secured. Several unsecured tanks in bathroom hallway
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Case of fryer oil on floor in kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Sep 24, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
No plan review submitted and approved - bar area added. 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Second bar added in dining room opposite side of kitchen with three-compartment sink, and hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Employees stating that all the food in the reach in coolers was made in the last 2 days but nothing is date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Next to ice machine and in bathroom hallway
Employee with no hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Beer cooler gaskets and reach in cooler gaskets in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues.
Sep 23, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
Container of medicine improperly stored. Vitamins stored above food prep area
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. Ready to eat food on and with raw shell eggs in reach in cooler. Employee moved.
Roach activity present as evidenced by live roaches found. 3 live roaches inside crack of front bar 2 of which are carrying egg sacs. 2 live roaches near and in bar cart caster at bar. 2 live roaches in crack at bar on customer side one is carrying an egg sac.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washing employee unsure of how to set up proper ppm sanitizer for wash rinse sanitize process.
No plan review submitted and approved - bar area added. 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Second bar added in dining room opposite side of kitchen with three-compartment sink, and hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Employees stating that all the food in the reach in coolers was made in the last 2 days but nothing is date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Next to ice machine and in bathroom hallway
Dead roaches on premises. 7 dead roaches spread out on floor behind bar. 7 dead roaches behind reach in coolers next to cooks line in kitchen. 1 dead roach on food storage rack near reach in coolers at end of cooks line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat hanging on mixer
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Onions, beans, and oil on floor in kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Beer cooler gaskets and reach in cooler gaskets in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Aug 26, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
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/ 1. Alexandra Roberts
No plan review submitted and approved - bar area added. 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/. Second bar added in dining room opposite side of kitchen with three-compartment sink, and hand wash sink.
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/. Second bar added in dining room opposite side of kitchen with three-compartment sink, and hand wash sink. Steam table added to dining room.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
All cutting boards in kitchen has cut marks and is no longer cleanable.
All reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
Carbon dioxide tank between ice machine and red in kitchen not adequately secured.
Current Hotel and Restaurant license not displayed. Establishment displaying expired license. 02-01-2024.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep table.
Employee with no hair restraint while engaging in food preparation.
No handwashing sign provided at a hand sink used by food employees at hand wash sink in bar area. Will email DBPR Form 5030-111. Employees must wash hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
Reuse of single-service or single-use articles. Multiple sour cream containers reused to store food.
Jun 25, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 31 recorded, 4 high priority.
4 High priority9 Intermediate18 Basic
Show 31 findings ▾
Container of medicine improperly stored. Medication stored on prep table on cooks line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shells stored above cooked potatoes and dough in upright refrigerator in kitchen. Operator placed raw shell eggs on bottom shelf.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Discussed with operator proper hand-hygiene techniques.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From upright refrigerator on cooks line. Operator placed in reach-in freezer. Re temp at 1:20 p.m. 1. cooked diced chicken (48F - Cold Holding) 43f
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three-compartment sink. Discussed with employee that hand wash sink is only sink to wash hands.
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/ 1. Alexandra Roberts
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/
No paper towels or mechanical hand drying device provided at handwash sink in bar area near restroom.
No plan review submitted and approved - bar area added. 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/. Second bar added in dining room opposite side of kitchen with three-compartment sink, and hand wash sink.
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/. Second bar added in dining room opposite side of kitchen with three-compartment sink, and hand wash sink. Steam table added to dining room.
No soap provided at handwash sink at in bar area near restroom.
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. 1. Shing 2. Alexie
Spray bottle near three-compartment sink containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
All cutting boards in kitchen has cut marks and is no longer cleanable.
All reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
Bowl or other container with no handle used to dispense food. Single-serve bowls without handles used as scoops in containers of food in reach-in cooler on cooks line.
Carbon dioxide tank between ice machine and red in kitchen not adequately secured.
Current Hotel and Restaurant license not displayed. Establishment displaying expired license. 02-01-2024.
Dead roaches on premises. 1 dead roach behind upright cooler on cooks line in kitchen. Employee discarded dead roach, clean and sanitized area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep table.
Employee with no hair restraint while engaging in food preparation.
In-use ice scoop stored on soiled surface between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching chips on table in kitchen.
No handwashing sign provided at a hand sink used by food employees at hand wash sink in bar area. Will email DBPR Form 5030-111. Employees must wash hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in cooler near ice machine.
Raw fruits/vegetables not washed prior to preparation. Employee cutting onions without washing
Reuse of single-service or single-use articles. Multiple sour cream containers reused to store food.
Stored food not covered. From shelf in kitchen. 1. Brown sugar 2. Paprika 3. Panch Puran
Working containers of food removed from original container not identified by common name. From shelf in kitchen not labeled. 1. Brown sugar 2. Paprika 3. Panch Puran Container of salt on prep table not labeled.
Apr 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority3 Intermediate12 Basic
Show 20 findings ▾
Operating on a suspended license, not in compliance with Final Order. Establishment is open and operating on suspended license for the dates April 10-April 12, 2024.
Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. Employees are engaging in food preparation and serving food to customers in dining room.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Reading 0ppm. Do not use equipment/utensils not properly sanitized. Employee added quat sanitizer. Reading 150ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked ribs in upright refrigerator near mop sink in kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Operator stated items were prepared at 12:00pm Buffet line at 12:50pm. Operator turned steam table temperature up. a. fried chicken (89F - Hot Holding); b. spaghetti (100F - Hot Holding); c. vegetable beef (91F - Hot Holding); d. hot dog (88F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen used more than 4 hours ago are soiled.
No soap provided at handwash sink in employee restroom in rear of kitchen. Employee provided soap.
Spray bottle hanging on side of hand wash sink in bar area containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in the kitchen.
Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored inside a pan of cooked ground beef on cooks line.
Carbon dioxide/helium tanks located at rear exit door and next to ice machine in kitchen not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table on cooks line.
Employee with no hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven stored on prep table on cooks line used more than 24 hours ago soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers doors on cooks line.
Reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles. Multiple containers of sour cream buckets reused to store different food items in upright refrigerator near mop sink in kitchen.
Standing water in bottom of reach-in-cooler on cooks line.
Stored food not covered. Upright refrigerators near mop sink in kitchen. a. Pot of beans not covered b. Diced chicken not covered c. Cooked cauliflower d. Cream sauce
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above open pan of cooked diced chicken in upright cooler near mop sink in kitchen.
Mar 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 02-01-2024.
All cutting boards in kitchen and at front counter has cut marks and is no longer cleanable.
Bowl or other container with no handle used to dispense food. Single-serve container without handle used as scoop in flour stored on bottom shelf of prep table.
Current Hotel and Restaurant license not displayed. 02-01-2023
Employee with no hair restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors at front counter.
Mar 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
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. Observed employee washing soiled dishes then touch clean utensil and pan on cooks line without washing hands. Employee placed soiled utensil and pan in three-compartment sink to re wash and sanitize. Discussed with operator proper hand-hygiene techniques.
Operating on a suspended license, not in compliance with Final Order. 03-25-2024, 03-27-24 Establishment is open and operating on a suspended license. Customers inside dining room consuming food.
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/ 1. Alexandra Roberts
Handwash sink used for purposes other than handwashing. Silverware stored in bowl of hand wash sink in kitchen next to three-compartment sink.
No soap provided at handwash sink in kitchen.
Spray bottle hanging on side of hand wash sink located in bar area containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in kitchen.
All cutting boards in kitchen has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to microwave oven on cooks line.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. 5 gallons of cooking oil stored on floor in rear of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
Reach-in cooler on cooks line interior have accumulation of soil residues.
Reuse of single-service or single-use articles. Reuse of multiple sources cream containers in upright refrigerator.
Standing water in bottom of reach-in-cooler on cooks line.
Feb 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 4 high priority.
4 High priority6 Intermediate15 Basic
Show 25 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee working at cash register then place gloves on to prepare food without washing hands first. Discussed with operator proper hand-hygiene techniques.
Operating with an expired Division of Hotels and Restaurants license. 02-01-2024.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of raw pork ribs in walk-in cooler. Operator removed chicken from above ribs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at front counter at 12:38pm a. cooked diced steak (47F - Cold Holding) 10 squeeze bottles of green chile with fresh garlic on tables in dining room. Operator discarded items. Discussed time as a public health control as an option.
Handwash sink used for purposes other than handwashing. Container and plastic cover stored in bowl and covering hand wash sink next to three-compartment sink. Operator removed items.
No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink. Operator provided paper towels.
No soap provided at handwash sink at front counter and next to three-compartment sink. Operator provided soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler items prepared more than 24 hours ago. a. Baked potatoes b. Cooked Chicken c. Cooked pork d. Cooked beef Operator date-marked items.
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. 1. Alex Gonzales 01-04-2024 2. Gerven Nunez Acousta 01-02-2024 3. Tony Hernandez 01-02-2024
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to three-compartment sink hot water is 79f. Ran water for 5 minutes.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
All cutting boards in kitchen and at front counter has cut marks and is no longer cleanable.
Bowl or other container with no handle used to dispense food. Single-serve container without handle used as scoop in flour stored on bottom shelf of prep table.
Current Hotel and Restaurant license not displayed. 02-01-2023
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Bottom shelf of prep table next to three-compartment sink is rusted.
Food stored on floor. Container of tortilla chips stored on floor at front counter. Two # cans of tomatoes and white beans are stored on floor used as a stand for a container of rice in kitchen. Case of beef tripe and container of sauce on floor in walk-in cooler.
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen used more than 24 hours ago soiled.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors at front counter.
Reach-in cooler interior at front counter have accumulation of soil residues.
Soiled dry wiping cloth stored on top of cutting board at front counter.
Stored food not covered. Walk-in cooler not covered. a. Baked potatoes b. Diced onions
Working containers of food removed from original container not identified by common name. Flour stored in metal pot on bottom shelf of prep table removed from original packaging not labeled.
Sep 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Carbon dioxide/helium tanks not adequately secured. Unsecured tanks next to ice machine in kitchen
Current Hotel and Restaurant license not displayed.
Reuse of single-service or single-use articles. Sour cream buckets are being re used to store salsa
Sep 11, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 20# hotel pan beef cooked 9/4(55F - Cold Holding); 20# hotel pan Pork cooked 9/4 (55F - Cold Holding), 20 cooked tamales 47f Cooked 8/30
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 20# hotel pan beef cooked 9/4(55F - Cold Holding); 20# hotel pan Pork cooked 9/4 (55F - Cold Holding), 20 cooked tamales 47f Cooked 8/30
Carbon dioxide/helium tanks not adequately secured. Unsecured tanks next to ice machine in kitchen
Current Hotel and Restaurant license not displayed.
Reuse of single-service or single-use articles. Sour cream buckets are being re used to store salsa
Sep 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 gallons milk expired august 18
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 20# hotel pan beef cooked 9/4(55F - Cold Holding); 20# hotel pan Pork cooked 9/4 (55F - Cold Holding), 20 cooked tamales 47f Cooked 8/30
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 20# hotel pan beef cooked 9/4(55F - Cold Holding); 20# hotel pan Pork cooked 9/4 (55F - Cold Holding), 20 cooked tamales 47f Cooked 8/30
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. 2 gallons milk expired august 18, one is open and employees cannot determine when
Handwash sink not accessible for employee use at all times. Items removed from kitchen hand wash sink
Carbon dioxide/helium tanks not adequately secured. Unsecured tanks next to ice machine in kitchen
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. One dead roach on dry storage shelf in prep area of kitchen One dead roach in between coolers behind bar
Employee with no hair restraint while engaging in food preparation. Cook put hat on
Equipment in poor repair. Rubber spatula in sanitizer bucket at bar cracked and chipped
Food stored on floor. Bag of onions on floor in storage area
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Reuse of single-service or single-use articles. Sour cream buckets are being re used to store salsa
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.