EL GALLITO GRILL
205 SW 8TH AVE, Miami FL 33130
Last inspected Jul 7, 2026 · 11 visits since January 2024
NOV 24
MAR 25
FEB 26
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Observed a cut moldy red pepper in reach in cooler at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2026028734 | Apr 24, 2026 | Jun 17, 2026 | $400 |
| 1--2019063227 | Nov 20, 2019 | Jan 24, 2020 | $280 |
| 1--2015025597 | Jun 3, 2015 | Jun 25, 2015 | $160 |
Inspection history
11 visits, newest first
Jul 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded.
0 High priority5 Intermediate10 Basic
What the inspector wrote — 15 findingsThe state's own report →
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. Observed no written procedures of Clean-Up of Vomiting and Diarrheal Events - Provided poster to operator.
Handwash sink used for purposes other than handwashing. Observed a bowl and food residue inside handwashing sink located next to fryer.
No paper towels or mechanical hand drying device provided at handwash sink. Observed to paper at handwashing sink located next to fryer.
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/. Observed alterations not reflected on the approved plans at the establishment. These changes include a new food preparation room added with an exhaust hood and cooking equipment underneath.
Show the remaining 11 findings ▾
Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed the three-compartment sink to be too small for the size of the pots used in the establishment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vent throughout entire kitchen.
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed dirty pots and pants stored next to clean pots and pants in the outside ware washing area.
Cleaned and sanitized equipment or utensils not properly stored. Observed cleans pots and pans stored unprotected outside the establishment.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed restaurant license for 12 seats and at time of inspection 28 seats observed.
Food stored on floor. Observed water bottles stored on the floor under counter of steam table.
Grease on the ground and/or pad around grease receptacle. Observed in front ice machine on the back of establishment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 97 F in kitchen area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed floor in food preparation area at kitchen exit door.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at the back of handwashing sink next to fryer.
Warewashing conducted in outdoor area. Observed establishment cleaning pots and pants inside mop sink located outside establishment.
Jul 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside.
Floors not maintained smooth and durable. Observed floor tile missing grout at the front counter.
Apr 25, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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. Observed food handler training for Rina R, Noa S, Jenny Z, Julia's L, Javier D, Saul L,Fanny M, Yennifer G, Geric B, Led S, Seidi U, and Sabas A, expired on 3/25/26.
Cutting board has cut marks and is no longer cleanable. Observed white and green cutting boards no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
Floors not maintained smooth and durable. Observed floor tile missing grout at the front counter.
Apr 24, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 29 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority5 Intermediate18 Basic
Show 29 findings ▾
Food placed in soiled container/equipment. Observed ice stored inside a dirty cooler at the front counter.
Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Observed raw shell eggs at 84°F on a shelf at the front line. As per employee less than 1 hour. Employee discarded the raw shell eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausage (53 F - Cold Holding); cabbage (51 F - Cold Holding); sour cream (49 F - Cold Holding); raw shell eggs (69°F - Cold Holding). As per employee food was placed around 6:00 AM this morning. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (53 F - Cold Holding); cabbage (51 F - Cold Holding); sour cream (49 F - Cold Holding); raw shell eggs (69°F - Cold Holding). As per employee food was placed around 6:00 AM this morning. Stop sale was issued. Also observed milk (53 F - Cold Holding)inside the reach in cooler at the cook line. As per employee milk was placed inside the reach in cooler 2 hours ago.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (105 F - Hot Holding)inside the steamer at the kitchen. Employee reheated the yuca.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected at the time of the inspection by the bathroom outside.
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed the only 2 reach in coolers in the establishment are not working properly. All food is out of temperature.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strip for chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter.
No soap provided at handwash sink. Observed at the front counter.
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. Observed food handler training for Rina R, Noa S, Jenny Z, Julia's L, Javier D, Saul L,Fanny M, Yennifer G, Geric B, Led S, Seidi U, and Sabas A, expired on 3/25/26.
Buildup of food debris/soil residue on equipment door handles. Observed handles on reach in cooler at cook line soiled with food debris. Also oven handle with accumulation of grease.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in the kitchen area and also at the back storage.
Cloth used as a food-contact surface. Observed tortillas cover with cloth in the kitchen area. Employee removed the cloth.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed both reach in cooler at the front not maintained in good repair. All food is out of temperature.
Cutting board has cut marks and is no longer cleanable. Observed white and green cutting boards no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened bottle of soda stored on preparation table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet while engaged in food preparation.
Equipment in poor repair. Observed reach in cooler door gaskets torn at the cook line.
Exterior door has a gap at the threshold that opens to the outside.
Floors not maintained smooth and durable. Observed floor tile missing grout at the front counter.
Food stored on floor.Observed a plastic container of oil stored on the floor.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of the ice machine at the rear of the restaurant.
In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between preparation tables at the cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at both reach in cooler at the cook line.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloth on preparation table.
slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at the hand wash sink in the kitchen area.
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate12 Basic
Show 16 findings ▾
Food with mold-like growth. See stop sale. Observed a cut moldy red pepper in reach in cooler at cook line.
Nonfood-grade bags used in direct contact with food. Observed cooked eggs, stored in a non-food grade bag in reaching cooler at cook line. Employee removed item from non food grade bag and stored in a food grade bag.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line CHICKEN SOUP (112F - Hot Holding). Employee reheated during inspection to a temperature of 169F.
Handwash sink not accessible for employee use at all times. Observed at front counter in handwashing sink an air blower. Employee removed air blower. Observed at rear prep area, a metal tray on top of handwashing sink employee removed tray.
Bowl or other container with no handle used to dispense food. Observed a dry storage area a bowl used to portion sugar.
Buildup of food debris/soil residue on equipment door handles. Observed handles on reach in cooler at cook line soiled with food debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles over prep sink at cook line heavily soiled with grease.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at rear prep area two metal bowls not inverted.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at cook line with deep cut marks and not easily cleaned.
Food stored on floor. Observed at dry storage area, multiple containers of fry oil and a bag of all purpose flour stored on the floor.
Ice scoop handle in contact with ice. Observed at outside patio ice scoop handle, touching ice in ice machine.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at cook line.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing at prep area.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water draining slowly at handwashing sink at front counter.
Stored food not covered. Observed a bin of raw chicken in reach in cooler at cook line not covered. Manager covered item.
Working containers of food removed from original container not identified by common name. Observed multiple plastic bins of uncooked rice, beans and sugar at dry storage area not labeled..
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority7 Intermediate10 Basic
Show 21 findings ▾
Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bags at front counter reach in cooler.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (52F - Cold Holding) on top of reach in cooler at cook line, as per operator for approximately 30 minutes prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (112F - Hot Holding); fried chicken (100F - Hot Holding) at front counter, as per operator for approximately 1 hour prior. Advised operator to set hot box to a higher temperature.
Handwash sink used for purposes other than handwashing. Observed food residue inside hws by back exit door.
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/ Observed 6 employees working at the time of inspection and no food manager available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing by back exit door.
No probe thermometer provided to measure temperature of food products.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers raw or undercooked eggs with no consumer advisory, operator printed and placed at front counter during the inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice, cooked beans, and cooked ribs no date marked, as per operator for more than 24 hours prior.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Observed old food debris on floor throughout kitchen.
Food stored on floor. Observed oil containers stored on floor at front counter.
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with heavy grease accumulation by kitchen back door.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
Nov 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate12 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bags at front counter reach in cooler.
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 to operator via email.
No chlorine 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/ Observed 5 employees working at the time of inspection and no food manager available.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen.
Employee with no hair restraint while engaging in food preparation. Observed 3 cook preparing food no hair restraint.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed oil containers stored on floor at front counter.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at any of the handwashing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with heavy grease accumulation by kitchen back door.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation tables throughout kitchen.
Nov 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 33 recorded, 5 high priority.
5 High priority13 Intermediate15 Basic
Show 33 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bags at front counter reach in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on top of reach in cooler, as per employee for less than 1 hour prior. Advised employee to place product inside reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (72F - Cold Holding); sausage link (52F - Cold Holding) on top of reach in cooler, as per employee had outside for approximately 1 hour prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked yuca (110F - Hot Holding); fried cheese (102F - Hot Holding); cooked chicken (82F - Hot Holding) on the side of steam table at front counter. As per employee for approximately 1 hour prior, coached operator on correct procedures.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of minimum hot holding temperature, coached employee.
Employee washed hands in a sink other than an approved handwash sink.
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 to operator via email.
Handwash sink used for purposes other than handwashing. Observed metal tray stored on top of handwashing by back exit door.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed Carlos Sandoval in charge with no manager certificate or any other.
No chlorine 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/ Observed 5 employees working at the time of inspection and no food manager available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing by back exit door.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 5 employees working at the time of inspection with no proof of any training.
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 soap provided at handwash sink. Observed at handwashing by back exit door.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures, coached person in charge.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed red beans inside reach in cooler no date marked, as per employee for more than 24 hours prior.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of reach in cooler at cook line.
Employee with no hair restraint while engaging in food preparation. Observed 3 cook preparing food no hair restraint.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Observed old food debris on floor throughout kitchen.
Food stored on floor. Observed oil containers stored on floor at front counter.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at any of the handwashing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with heavy grease accumulation by kitchen back door.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation tables throughout kitchen.
Feb 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority6 Intermediate9 Basic
Show 20 findings ▾
Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held on time- shell eggs 72F (7:00-11:00). Fried chicken 95F, pork on bone 120F, sausage with vegetables 117F ( 7:00-11:00). Make bar- cooked beef 72F, shell eggs 71F (7:00-11:00). Raw pork 59F, taco meat 61F, cooked beef 70F, sausage links 54F, taquitos 59F. (7:00-11:00).
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held on time- shell eggs 72F (7:00-11:00). Fried chicken 95F, pork on bone 120F, sausage with vegetables 117F ( 7:00-11:00). Make bar- cooked beef 72F, shell eggs 71F (7:00-11:00). Raw pork 59F, taco meat 61F, cooked beef 70F, sausage links 54F, taquitos 59F. (7:00-11:00).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Make bar- cooked beef 72F, shell eggs 71F (7:00-11:00). Raw pork 59F, taco meat 61F, cooked beef 70F, sausage links 54F, taquitos 59F. (7:00-11:00). See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Held on time- shell eggs 72F (7:00-11:00).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- Fried chicken 95F, pork on bone 120F, sausage with vegetables 117F. (7:00-11:00). See stop sale.
Handwash sink used for purposes other than handwashing. Straw stored in front counter hand wash sink.
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 prep kitchen.
No soap provided at handwash sink in prep kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- shell eggs 72F (7:00-11:00). Provided establishment with written form.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep kitchen handwashing sink no water at all.
Bowl or other container with no handle used to dispense food. Bowl stored in spices.
Cutting board has cut marks and is no longer cleanable.
Food being prepared outside. Prepping- cutting/slicing vegetables to be added to cooked vegetables and pasta outdoors. See stop sale.
Food stored on floor. Spices with no lid and oil jugs stored on floor.
Food stored outside. Vegetables stored outside on prep table next to building wall not enclosed or covered.
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Multiple bags stored on property in the back.
Plumbing system in disrepair. Hand wash sink in prep kitchen will not turn on and is covered with foil.
Wet wiping cloth not stored in sanitizing solution between uses. Cloth stored at make bar on cutting board.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cloth in use on cook line.
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate6 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yuca (64F - Cold Holding); sliced cheese (65F - Cold Holding) stored in reach in cooler,located across from cookline at front prep area, less than 4 hours. Employee removed food items into another reach in cooler maintaining temperatures of +or- 41F and below.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed scrambled eggs w/ vegetables (99F - Hot Holding) located on top of prep counter, holding at room temperature, less than 4 hours. Advised to employee to reheat to 135F and above.
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. Printed written procedures for vomit and diarrhea cleanup and provided to employee.
Handwash sink not accessible for employee use at all times. Observed a large metal sheet pan on top of handwash sink located towards back kitchen area, across from exit door.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel provided at handsink located across from back kitchen exit door.
No soap provided at handwash sink. Observed no soap provided at handsink located across from back kitchen exit door.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler employee training expired on 1/2/2023 for some employees, provided by Florida Restaurant and Lodging Association.
Bowl or other container with no handle used to dispense food. Observed a plastic deli cup with no handle, stored in a container of oil, located at front prep area. Employee removed plastic cup and replaced with spoon.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed porous ceiling in tiles, not smooth, throughout kitchen area.
Current Hotel and Restaurant license not displayed or provided at time of inspection.
No conspicuously located ambient air temperature thermometer provided in all reach in cooler units.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled handwash sink located at back kitchen area, across from exit door.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls towards back kitchen area, near exit door.
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.