DON RAMON RESTAURANT
502 S MILITARY TRL, West Palm Beach FL 33415 · 561.687.0161
Last inspected Jun 30, 2026 · 15 visits since August 2023
JAN 25
JUN 25
SEP 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. At Dishwashing Area; Approximately 15 small flying insects seen landing on dirty dishes and waste foods. Advised operator to rid establishment of small flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025077930 | Sep 18, 2025 | Nov 24, 2025 | $800 |
| 2--2024064151 | Sep 9, 2024 | Feb 19, 2025 | $400 |
Inspection history
15 visits, newest first
Jun 30, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 29, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 7 high priority.
7 High priority0 Intermediate0 Basic
Show 7 findings ▾
2 live, small flying insects found behind bar not landing on food or food contact surfaces. Operator eliminated live, small flying insects.
At walk-in cooler; shell eggs stored with cracks or broken shells. See stop sale.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for less than 5 seconds while washing after handling soiled dishes then failed to dry with paper towels, then handled clean equipment and clean utensils while hands air drying. Advised Operator of proper hand washing requirements.
Raw animal food (raw fish) stored over/not properly separated from ready-to-eat food )washed/cut tomatoes). Operator moved tomatoes to top shelf.
Raw animal food (raw shell eggs) stored over unwashed produce (lettuce). Operator moved raw shell eggs.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. At kitchen reach in cooler; cut tomatoes (47F - Ambient Cooling 2:25). At bar reach in cooler; cut cabbage (50F - Ambient Cooling 2:40). Operator stated tomatoes and cabbage both cut at/cooling since 10:00am, did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At kitchen reach in cooler; cut tomatoes (47F - Ambient Cooling 2:25). At bar reach in cooler; cut cabbage (50F - Ambient Cooling 2:40). Operator stated tomatoes and cabbage both cut at/cooling since 10:00am, did not reach 41F within 4 hours. See stop sale.
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/nose/mouth and then continued handling clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then removed soiled utensils, cleaned sanitized equipment and washed hands and changed gloves.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth then continued handling clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line stove top hot water bath; cooked house made tomato pepper salsa (108F - Reheating 11:20/108F 11:55). Operator stated reheating for 30 minutes prior, at this rate will not reach 165F for 15 seconds within 2 hours, hot water bath temperature 110F, moved to be rapidly reheated to 165F+ and held at 135F+.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cut tomatoes (49F - Ambient Cooling 11:30/49F 12:00). Operator stated tomatoes cut 20 minutes prior, cooling in full container covered with lid, at this rate will not reach 41F within 4 hours, uncovered, spread out to facilitate faster cooling.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; house made flan, no date mark. Operator stated flan prepared 2 days prior, applied date mark.
Visibly soiled dry wiping cloth in use on cook line cutting boards and equipment. Operator removed soiled wiping cloths.
Sep 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority1 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked ground beef (46F - Cooling) at 2:15 since previous day, at this current rate of cooling product never reached 41F within 6 hours see stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entered kitchen with dirty dishes and after without washing hands server handled single service to go containers, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee handled pan containing fish, discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw fish stored directly above lettuce and cut tomatoes, discussed with operator who corrected storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked ground beef (46F - Cooling) at 2:15 since previous day, at this current rate of cooling product never reached 41F within 6 hours see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to flat top stove on table cooked onions (92F - Hot Holding) per operator product prepared approximately 30 minutes ago and held at room temperature until served, discussed with operator who moved product back to stove to reheat to 165F+. In oven that was turned off cooked chicken (130F - Hot Holding) per operator product was prepared approximately 2 hours ago and left in oven, discussed with operator who turned oven on to reheat chicken to 165+F. On stove top cooked yuca (130F - Hot Holding) per operator product finished cooking approximately 2 hours ago, discussed with operator who turned oven stove top burner up to reheat product to 165F+.
Toxic substance/chemical improperly stored. In kitchen on storage rack next to meat slicer bottle of degreaser stored above bin of flour, discussed with operator who removed bottle.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked beef (76F - Cooling) at 1:40 since 12:00 to 72F at 2:00, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer to rapid chill.
Bowl or other container with no handle used to dispense food. In reach in cooler bowl with no handle used to portion raw chicken, discussed with operator who removed bowl.
Buildup of food debris/soil residue on equipment door handles. In kitchen reach in cooler at cook line under window and 2 door tall boy reach in cooler door handles and gaskets soiled, discussed with operator to clean and sanitize.
Cloth used as a food-contact surface. In reach in cooler cloth used to keep plantains moist, discussed with operator who removed cloth.
Aug 18, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Establishment added small server station for preparing glasses of ice water, no handwashing sink provided at server station, server station is located in customer dining area in front of managers office, servers must wash hands inside of kitchen, exit kitchen through doors walk to through portion of customer dining room to access server station to make and prepare ice waters. Discussed with operator to submit plan review and provided 7005 application.
Jun 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Establishment added small server station for preparing glasses of ice water, no handwashing sink provided at server station, server station is located in customer dining area in front of managers office, servers must wash hands inside of kitchen, exit kitchen through doors walk to through portion of customer dining room to access server station to make and prepare ice waters. Discussed with operator to submit plan review and provided 7005 application.
Jun 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 9 high priority.
9 High priority3 Intermediate5 Basic
Show 17 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers entering kitchen from customer dining room and without washing hands servers are handling plates of bread to take to customer tables, discussed with operator employees washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server wiped mouth with hand and without washing hands server handled clean plate of customers food to serve to customer, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal drinking bottle and visibly soiled cloth, without washing hands employee handled bowl of French fries, discussed with operator employee washed hands.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee entered server expo station and wet cloth with water to clean pants and shoes after squeezed water into ice bin, discussed with operator who educated employee, see stop sale of ice.
Live, small flying insects found Approximately 10 live small flying insects landing on ceiling, walls and trash cans, discussed with operator to eliminate flying insects and clean and sanitize areas.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged plastic wrapped fish stored directly above non commercially packaged bag of plantains, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler Raw chicken and raw beef stored over cooked shredded beef, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler metal pan of breaded raw chicken stored over raw beef, discussed with operator who corrected storage of products.
Toxic substance/chemical improperly stored. At dish washing area spray bottle of insect pesticide stored directly with clean and sanitized dishes, discussed with operator who removed bottle. At server expo station windex stored above ice storage bin, discussed with operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler portioned cooked beef (53F - Cooling)at 2:20 since 1:50 to 52F at 2:55, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who move product to shallow pans and moved to walk in cooler to rapid chill. In walk in cooler to.er large metal pan of cooked chicken (50F - Cooling)at 2:35 since 12:35 to 51F at 2:55, at this current rate of cooling product will not reach 41F within 6 hours operator removed lid and moved to walk in freezer.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
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/. Establishment added small server station for preparing glasses of ice water, no handwashing sink provided at server station, server station is located in customer dining area in front of managers office, servers must wash hands inside of kitchen, exit kitchen through doors walk to through portion of customer dining room to access server station to make and prepare ice waters. Discussed with operator to submit plan review and provided 7005 application.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors heavily soiled with food and grease debris, discussed with operator to clean and sanitize.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler at end of cook line heavily grooved and no longer cleanable, discussed with operator.
Employee eating while preparing food. Employee drinking at cook line, discussed with operator who educated employee.
Food stored on floor. In kitchen employee preparing potatoes, storing bucket on floor, discussed with operator who educated employee and removed bucket of potatoes from floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler low boy under cook line interior is soiled with mold slime like substance, discussed with operator to clean and sanitize cooler.
Jan 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Kitchen;Employee handled raw chicken then changed gloves and handled bread without washing hands first. Advised operator, employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk-in Freezer; Raw portioned salmon stored above housemade tomato sauce Operator fixed
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in Cooler; Raw fish stored above cheese Operator fixed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Walk-in Cooler; Raw chicken stored above raw beef Operator fixed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under steam lamp; cooked plaintains (118F - Hot Holding) Operator moved item to reheat in fryer
Sep 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. No employee agreement for one new employee hired the last 60 days
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 12 high priority.
12 High priority3 Intermediate1 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Reach in Cooler; Shrimp (47F - Cooling)since 10:00am @3:35pm,2nd temperature 50F @4:00pm Food did not reach 41F or lower within 6 hours. See stop Sale
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At Cookline; Employee wiped sweat from face with back of gloves then handled clean utensils without removing gloves and washing hands. Educated employee who washed hands
Presence of insects, rodents, or other pests. At Dishwashing Area; Approximately 15 small flying insects seen landing on dirty dishes and waste foods. Advised operator to rid establishment of small flying insects.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Walk-in Freezer; Raw opened beef over bread Discussed with operator who removed
Raw animal food stored over/not properly separated from ready-to-eat food. At Reach-in Cooler; Raw squid over empanadas. Discussed with operator who removed At Reach-in Cooler; Raw beef over ready to eat onions Discussed with operator who removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Reach-in Cooler; Raw portioned burger over raw fish. Discussed with operator who removed
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. At Walk-in Freezer; Raw opened chicken over raw beef Discussed with operator who removed
Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in a location that is exposed to splash/dust. At Walk-in Freezer; Uncovered fish exposed to splash from ice build up.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Reach in Cooler; Shrimp (47F - Cooling)since 11:00am @3:35pm,2nd temperature 50F @4:00pm Food did not reach 41F or lower within 6 hours. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Cookline; yucca (105F - Hot Holding) Per operator held since 10am at 3:45pm Food held for more than 6 hours. At Steam Table; chicken (120F - Hot Holding) Chicken held in overfilled container Per operator chicken held for more six hours
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Reach-in Cooler; slice tomatoes (47F - Cooling)since 1pm @2:35pm, 2nd temperature 47F at 4:04pm. At this current rate food will not reach a temperature of 41F or below within four hours. Discussed with operator who moved to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Cookline; yucca (105F - Hot Holding) Per operator held since 10am at 3:45pm Food held for more than 6 hours. See stop sale At Kitchen; Rice (122F - Hot Holding); chicken (119F - Hot Holding); cooked onions (98F - Hot- Holding) Per Operator foods were held for 30 minutes. Discussed with operator who moved foods to reheat to 165F+ At Steam Table; chicken (120F - Hot Holding) Chicken held in overfilled container Per operator chicken held for more six hours See stop sale At Cookline; plaintains (123F - Hot Holding) Per operator food held for less than 15 minutes Discussed with operator who moved to reheat to 165F+
Toxic substance/chemical improperly stored. At Kitchen; Chemical stored above clean utensils Discussed with operator who removed
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. No vomit clean up poster or kit provided. Email operator poster
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. No employee agreement for one new employee hired the last 60 days
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At Walk-in Cooler; Several food prepared and held for more than 24 hours not date marked Educated operator who started correcting
Food stored in a location that is exposed to splash/dust. At Walk-in Freezer; Uncovered fish exposed to splash from ice build up. See stop sale
Jun 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. At walk in cooler radishes stored in direct contact inside of plastic thank you bag, cucumbers stored in direct contact with plastic thank you bag. Operator removed items from bag.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in freezer: raw beef stored over ready to eat yucca, Raw chicken stored over French fries, All items not commercially packaged. At walk in cooler raw calamari stored over cooked chicken. Operator repositioned all items to achieve proper storage.
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. At walk in freezer Raw chicken stored over raw steak, both items not commercially packaged. Operator repositioned all items to achieve proper storage.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove: chicken noodle soup (125F - Hot Holding) per operator item being held less than 2 hours, operator moved item to be reheated to 165F, rechecked item at 11:05 temperature = 192F Reheating.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed frozen raw mussels in box at reach in freezer with no tags, verified shipper on shippers list. Educated operator on shellfish tag procedures.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler: raw chicken (48F - Cooling) at 11:00 cooling since 10am, 2nd temperature at 11:35 = 50F, raw steak (49F - Cooling) at 11am since 10am; 2nd temperature at 11:30=50F, At current rate of cooling product will not reach 41F within 4 hours. operator moved product to walk in freezer to facilitate faster cooling.
Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen has food particles in it. Handwashing sink in prep area has ice in it. Advised operator that it is to be used for handwashing purposes only.
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. All employee training expired 4/24.
Bowl or other container with no handle used to dispense food. At spice storage rack multiple spices have scoop no handle, made operator aware who than removed all the scoops no handles.
Current Hotel and Restaurant license not displayed. License dated to expire 12/2021
Standing water in bottom of reach-in-cooler. At double door stand up unit right side has standing water.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb in back room
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. Emailed one
No paper towels or mechanical hand drying device provided at handwash sink. At dishwasher area hand sink. Manager stocked the paper towels.
Ceiling/ceiling tile shows damage or is in disrepair. Several tiles showing water damage throughout
Current Hotel and Restaurant license not displayed. License posted expired on 12/01/2021. License current in the system
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Dishwasher drinking from open foam beverage container. Explained and he put on lid.
Exterior door has a gap at the threshold that opens to the outside. Back door
Food stored on floor. Box of oil stored on floor on cook line. Manager moved to shelf.
Ice scoop handle in contact with ice. At bar hand sink. Manager stored handle above the ice.
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate4 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...black beans 46°, beef stock 47°, red sauce 48° in a 5 gallon bucket with cover at walk in cooler. Per employee food was cooked yesterday. Stop sale issue. Recommend PIC discarded food.
Hose bib stored in ice used for drinks. See stop sale. Employee discarded ice.
Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above chorizo, cut vegetables in tall reach reach in cooler at kitchen. Employee properly stored food.
Stop Sale issued due to food not being in a wholesome, sound condition...Hose bib stored in ice used for drinks.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...black beans 46°, beef stock 47°, red sauce 48° in a 5 gallon bucket with cover at walk in cooler. Per employee food was cooked yesterday.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding plantain 111° above steam table at kitchen being held less than 4 hours. Employee time marked.
Toxic substance/chemical improperly stored...table cleaner spray bottle with cleaned drink glass by drink ice at server station. Employee moved.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 running water at handwashing sink at disharea.
Spray bottle containing toxic substance not labeled.... Table cleaner spray bottle. employee labeled
Ceiling/ceiling tile shows badly damage or is in disrepair....throughout kitchen, dishwashing area, prep area, dry storage room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items....employee purse in service table at kitchen by the soup station. Employee moved.
Floors not maintained smooth and durable....throughout kitchen, dry storage room, prep area, dishwashing area.
Ice scoop handle in contact with ice bar, server station.
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.