EL SITIO RESTAURANT AND BAKERY
11150 OKEECHOBEE BLVD STE E, Royal Palm Beach FL 33411 · 5617934881
Last inspected Jun 24, 2026 · 18 visits since September 2023
JUL 24
SEP 24
JUN 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 50 live roaches inside walk-in cooler with food stored.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $5,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024068796 | Sep 23, 2024 | Jan 6, 2025 | $1,800 |
| 2--2024042262 | Jul 18, 2024 | Oct 2, 2024 | $400 |
| 2--2024020371 | Mar 26, 2024 | Sep 30, 2024 | $800 |
| 2--2021052681 | Sep 28, 2021 | Apr 29, 2022 | $1,200 |
| 2--2020054768 | Sep 23, 2020 | May 26, 2021 | $800 |
| 2--2018024652 | Apr 10, 2018 | May 24, 2018 | $400 |
Inspection history
18 visits, newest first
Jun 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line, butter (91F - Hot Holding). Operator stated item held out of temperature approximately 3 hours. Advised operator to place item on time control. Operator discarded item.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen reach in cooler, cut tomatoes (56F - Cooling)@9:27 since 6:00, 59F @ 10:00. Product did not reach 41F within 4 hours. Operator discarded product.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen reach in cooler, ready to eat foods stored over 24 hours without proper date marking. Advised operator of proper date marking.
Show the remaining 2 findings ▾
Time/temperature control for safety food thawed in an improper manner. At kitchen, raw meat thawing in standing water. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. At kitchen glass door reach in cooler, unwashed produce-tomatoes, green peppers stored over cooked pork. Advised operator of proper storage. Operator discarded pork.
Dec 18, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler - raw ground beef stored over cooked chorizo- operator removed and stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter discounter display cooler - Flan 48F- cold holding, rice pudding 48F- cold holding, passion fruit pudding 48F- cold holding, tres leches 48F- cold holding.- food not prepared or portioned today- food out of temperature for more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter discounter display cooler - Flan 48F- cold holding, rice pudding 48F- cold holding, passion fruit pudding 48F- cold holding, tres leches 48F- cold holding.- food not prepared or portioned today- food out of temperature for more than 4 hours - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline on stove - Cooked yuca 113F- hot holding- food out of temperature for 30 minutes- operator placed to be reheated. At set table by cookline- cooked black beans 114F- hot holding, cooked red beans 116F- hot holding, chicken soup 120F- hot holding- food out of temperature for 1 hour - operator placed on stove to be reheated.
Handwash sink used for purposes other than handwashing. At cookline hand wash sink- sink with multiple items inside sink- operator removed all items.
Cloth used as a food-contact surface. At cookline employees using non food grade cloth to make flatten plantains for fried plantain prep- educated operator - employee used parchment paper.
Unwashed fruits/vegetables stored with ready-to-eat food. At reach in cooler by cookline area- unwashed strawberries stored over pastries- operator removed as stored properly.
Jun 13, 2025Call 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter glass reach in cooler- milk 50F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed under time as a public health control for remaining time.
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. No time mark for cooked onions held under time as a public health control.
Buildup of food debris/soil residue on equipment door handles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler shelves with rust that has pitted the surface.
Jun 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 8 high priority.
8 High priority2 Intermediate6 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 tall reach in cooler at prep area- cooked beans 45F at 10:30 to 45F at 11:00( cooling since 8:00)- food stored in large quantity and covered- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach in freezer to quick chill.
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 their face and then started preparing food for order without washing their hands - educated operator- employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler- raw shell eggs stored over cooked rice- educated operator- employee removed.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At dinning room server cleared table with dirty dishes - than proceeded to make coffee for an order without washing their hands- educated operator- employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter glass reach in cooler- milk 50F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed under time as a public health control for remaining time.
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. No time mark for cooked onions held under time as a public health control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- Mojo 82F- hot holding-food left out on counter- food out of temperature for 20. Inures- operator placed under time as a public health control for remaining time.
Toxic substance/chemical improperly stored. At prep area- chemical spray bottle stored over clean baking trays- operator removed and stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler by cookline- sliced cheese 49-51F at 10:35 to 49-51F at 11:10 ( cooling since 8:00), cut ham 49-51F at 10:35 to 49-51F at 11:10 ( cooling since 8:00) - at current rate of cooling food will not reach to 41F within remaining time- operator placed food in reach in freezer to quick chill. At tall reach in cooler in kitchen area- cut cheese 45-46F at to 45-46F at 11:10( cooling since 8:00), raw chicken 45-46F at 10:35 to 45-46F at 11:10 ( cooling since 8:00), raw beef 45-46F at 10:35 to 45-46F at 11:10 ( cooling since 8:00)- at current rate of cooling food will not reach 41F within remaining time- operator placed ice bags to quick chill.
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/
Buildup of food debris/soil residue on equipment door handles.
Dead roaches on premises. At strokes closet in prep area- approximately 1 dead roach in clean pastry case- operator removed and sanitized area.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Standing water in bottom of reach-in-cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler- milk 48F- cold holding, tres leches, 45-47F- cold holding, flan 45-47F- cold holding, rice pudding 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled throughout the establishment.
Sep 23, 2024Administrative 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 ▾
At walk in cooler raw shell eggs stored over container of soup- operator removed.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed dirty dishes- removed gloves without washing their hands and proceeded to put on new gloves and prepare food for order- educated operator - employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dish washing area- approximately one small flying insect landing on dish machine.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep area/ cook line counter- Raw shell eggs 65F- cold holding- food not prepared or portioned today- food out of temperature for 1hour- left out on counter- operator moved to reach in cooler to quick chill. At walk in cooler- Raw shell eggs 70F- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operators moved to reach in cooler to quick chill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler- milk 48F- cold holding, tres leches, 45-47F- cold holding, flan 45-47F- cold holding, rice pudding 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler- milk 48F- cold holding, tres leches, 45-47F- cold holding, flan 45-47F- cold holding, rice pudding 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- Cooked onions 86F- hot holding- food left out on counter for 1 hour- operator placed under time as a public health control for remaining time. At front line- Meat pastries 86F- hot holding- food out of tmeprstur for 2.5 hours- operator moved to be reheated.
Handwash sink used for purposes other than handwashing. At front counter handwashing sink- metal container inside sink - operator removed.
Dead roaches on premises. At back storage/ prep area approximately 4 dead roaches on floor- operator removed and sanitized area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled throughout the establishment.
Wet wiping cloth not stored in sanitizing solution between uses. Soiled/ damp wiping cloth stored on clean dish counter of dish washing machine - operator removed.
Jul 20, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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. See Violation 03A-03-5/walk-in cooler.
Jul 19, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 50 live roaches inside walk-in cooler with food stored.
Stop Sale issued due to food not being in a wholesome, sound condition. At walk-in cooler; Roach activity present as evidenced by live roaches found. Approximately 50 live roaches inside walk-in cooler with food stored. Dead roaches on premises. Approximately 100+ dead roaches inside walk-in cooler with food stored. Bread/unbaked uncovered pastries/tomatoes/onions/lettuce/carrots/potatoes/peppers/plantains/limes. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk-in cooler; raw shell eggs (78F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, held in cooler over 4 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; Swiss cheese (46F - Cold Holding); raw beef (46F - Cold Holding); raw chicken (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours, moved to upright reach in cooler.
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. See Violation 03A-03-5/walk-in cooler.
Jul 18, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 10 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority1 Intermediate2 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live, small flying insects in kitchen, flying around/landing on cutting boards.
Roach activity present as evidenced by live roaches found. Approximately 50 live roaches inside walk-in cooler with food stored.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk-in cooler; raw shell eggs (78F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, held in cooler over 4 hours. See Stop Sale.
Stop Sale issued due to food not being in a wholesome, sound condition. At walk-in cooler; Roach activity present as evidenced by live roaches found. Approximately 50 live roaches inside walk-in cooler with food stored. Dead roaches on premises. Approximately 100+ dead roaches inside walk-in cooler with food stored. Bread/unbaked uncovered pastries/tomatoes/onions/lettuce/carrots/potatoes/peppers/plantains/limes. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk-in cooler; raw shell eggs (78F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, held in cooler over 4 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; Swiss cheese (46F - Cold Holding); raw beef (46F - Cold Holding); raw chicken (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours, moved to upright reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked rice (97F - Hot Holding). Operator stated held 2 hours, moved to be reheated.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; cut lettuce (46F -Ambient Cooling 9:40am/48F - Ambient Cooling 10:15am)7am; cut tomatoes (46F -Ambient Cooling 9:40am/46F - Ambient Cooling 10:15am)7am. Operator stated lettuce and tomatoes cut at 7am, at this rate will not reach 41F within 4 hours, moved to upright right reach in cooler.
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. See Violation 03A-03-5/walk-in cooler.
Dead roaches on premises. Approximately 100+ dead roaches inside walk-in cooler with food stored. Approximately 20 dead roaches in kitchen next to flip top cooler outside of walk-in cooler.
May 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Two cans of household pesticide stored above reach in freezer in back prep area.
Dead roaches on premises. Approximately one dead roach on floor by hallway leading to employee bathroom. Approximately one dead roach on floor on box of chemicals inside the office.
Floor tiles missing and/or in disrepair.
Hole in or other damage to wall- throughout cookline/ kitchen and back prep area.
Large amount of Ice buildup in reach-in freezer by back prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- throughout establishment.
Objectionable odors in bathroom or other areas of the establishment- in back prep area and cookline.
May 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Two cans of household pesticide stored above reach in freezer in back prep area.
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler by office- raw shell eggs stored over precooked fries.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler - Milk 46-47F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler - Milk 46-47F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At walk in cooler- Raw shell eggs 70F- cold holding, raw pork 70F- cold holding, ham 70F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to reach in freezer to quick chill.
Handwash sink not accessible for employee use at all times. Hand wash sink by cookline blocked by metal sheet tray- operator removed.
Handwash sink used for purposes other than handwashing. At front counter handwash sink- sponge inside sink - operator removed.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately One dead roach inside trap on floor by flip top cooler near office in cook line area- Approximately one dead roach inside trap on floor by reach in freezer by back prep area.
Dead roaches on premises. Approximately one dead roach on floor by hallway leading to employee bathroom. Approximately one dead roach on floor on box of chemicals inside the office.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water stored on dry storage shelf over food and single service items.
Floor tiles missing and/or in disrepair.
Food stored on floor. Bag of flour stored on floor by prep area.
Hole in or other damage to wall- throughout cookline/ kitchen and back prep area.
Large amount of Ice buildup in reach-in freezer by back prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- throughout establishment.
Objectionable odors in bathroom or other areas of the establishment- in back prep area and cookline.
Mar 29, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Dead roaches on premises. At back storage/ prep area approximately 15 dead roaches - on floor below speed racks with food. At back prep area- approximately two dead roaches on floor. At ice machine in back approximately one dead roach above ice machine- operator removed. At handwash sink by cookline- approximately 1 dead roach on floor- operator removed.
Mar 28, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. At back storage/ prep area- approximately 5 live roaches crawling on speed racks with Cuban bread and flour.
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.
Dead roaches on premises. At back storage/ prep area approximately 15 dead roaches - on floor below speed racks with food. At back prep area- approximately two dead roaches on floor. At ice machine in back approximately one dead roach above ice machine- operator removed. At handwash sink by cookline- approximately 1 dead roach on floor- operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled.
Mar 27, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. At back storage/ prep area- approximately 5 live roaches crawling on speed racks with Cuban bread and flour.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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 dead or trapped birds, insects, rodents, or other pests, in control devices. At dishmachine - one dead roach in trap on top of the dishmachine- operator removed.
Dead roaches on premises. At back storage/ prep area approximately 15 dead roaches - on floor below speed racks with food. At back prep area- approximately two dead roaches on floor. At ice machine in back approximately one dead roach above ice machine- operator removed. At handwash sink by cookline- approximately 1 dead roach on floor- operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled.
Mar 26, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority4 Intermediate6 Basic
Show 18 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs - changed gloves and proceeded to plate food for order with out washing their hands- educated operator- employee washed hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone then proceeded to handle food for order without washing their hands- educated operator- employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Throughout kitchen area- approximately 5 small flying insects landing on reach in coolers and prep counters.
Pesticide/insecticide labeled for household use only present in establishment. Employee using house hold bug spray- too kill live roaches and insects- at back prep area.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw shell eggs stored over cooked shreeded beef- operator moved eggs to lower shelf.
Roach activity present as evidenced by live roaches found. At back storage/ prep area- approximately 5 live roaches crawling on speed racks with Cuban bread and flour.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler-Raw shell eggs 60F- cold holding, cheese 55-60F- cold holding, ham 55-60F- cold holding, cooked pork 55-60F cold holding, empanadas 55-60F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to reach in freezer to quick chill. At front counter cooler-Milk 49F- cold holding- food not prepared or portioned today- food taken out of cooler to make drinks- food out of temperature for 30 minutes. At storage shelf by cookline-Raw shell eggs 54F- cold holding- food not prepared or portioned today- food out of temperature 1.5 hours- operator placed under time as a public health control for remaining time.
Toxic substance/chemical improperly stored. At front counter - containers of bug repellent, sanitizer and glue stored over large container of sugar.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
No paper towels or mechanical hand drying device provided at handwash sink- at handwash sink by cookline and front counter- operator provided.
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.
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 - cooked pork made Saturday 03/23/24 operator date marked.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At dishmachine - one dead roach in trap on top of the dishmachine- operator removed.
Dead roaches on premises. At back storage/ prep area approximately 15 dead roaches - on floor below speed racks with food. At back prep area- approximately two dead roaches on floor. At ice machine in back approximately one dead roach above ice machine- operator removed. At handwash sink by cookline- approximately 1 dead roach on floor- operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee above ice machine at back prep area.
In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife between prep counter and wall - operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping clothes stored on prep counters and above shelves at kitchen area.
Sep 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Probe thermometer not within the intended measuring range of use. Probe thermometer at range of 50-52F
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Sep 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- Raw shell eggs over cooked pork - operator removed eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler-cooked rice 61F- cold holding, raw shell eggs 61F- cold holding, cooked pork 61F- cold holding, cooked onions and peppers 61F- cold holding, shreeded chicken 58-61F- cold holding, cooked beef stew 61F- cold holding, cheese 61F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler-cooked rice 61F- cold holding, raw shell eggs 61F- cold holding, cooked pork 61F- cold holding, cooked onions and peppers 61F- cold holding, shreeded chicken 58-61F- cold holding, cooked beef stew 61F- cold holding, cheese 61F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Sandwich station - butter 78-80F- hot holding - food left out at room temperature for 2 hours- operator placed on time for remaining 2 hours.
Toxic substance/chemical improperly stored. At front counter floor cleaner stored over container of sugar.
Manager or person in charge lacking proof of food manager certification.
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/ Establishment has 5 employees handling food at time of inspection- no certified food manager.
No soap provided at handwash sink- by dish machine- operator provided.
Probe thermometer not within the intended measuring range of use. Probe thermometer at range of 50-52F
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee and open water above clean dishes near shelf by walk in cooler- operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table and wall by cookline- operator removed.
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.