PANADERIA COLOMBIANA MI CALI
2350 W 60 ST UNIT 14, Hialeah FL 33016 · 305 823 3682
Last inspected Aug 26, 2026 · 11 visits since December 2023
DEC 24
FEB 25
AUG 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Operator paid the license during inspection confirmation number #257555429.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 26, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 1 high priority.
1 High priority3 Intermediate14 Basic
What the inspector wrote — 18 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (120F - Hot Holding); white rice (110F - Hot Holding); sancocho (109F - Hot Holding); yuca (120F - Hot Holding); cooked beef (113F - Hot Holding), for less than 4 hours as per operator. Operator reaheated at 165F.
No paper towels or mechanical hand drying device provided at handwash sink.
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. Wilton, Danielle, Lucy.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef, dessert, sancocho, was prepared from more than 24 hours as per operator. Operator covered it during inspection.
Show the remaining 14 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in the kitchen.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Observed clean bowl, plate and to go container in employees bathroom. Operator removed it.
Covered waste receptacle not provided in women's bathroom.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair.
Floors not maintained smooth and durable.
Hole in or other damage to wall. Bathroom wall and underneath of three compartment sink.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.
Plumbing system in disrepair. Observed hot water handle on disrepair, located in the bathroom.
Reach-in cooler shelves with rust that has pitted the surface.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wall soiled with accumulated grease, food debris, and/or dust.
Aug 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 5 high priority.
5 High priority6 Intermediate21 Basic
Show 32 findings ▾
Food stored in ice used for drinks. See stop sale. Observed employees bottle water stored inside ice machine.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on top of preparation table, for less than 4 hours as per operator. Operator placed inside reach in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Observed employees bottle water stored inside ice machine.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (120F - Hot Holding); white rice (110F - Hot Holding); sancocho (109F - Hot Holding); yuca (120F - Hot Holding); cooked beef (113F - Hot Holding), for less than 4 hours as per operator. Operator reaheated at 165°F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towels on chlorine sanitizer solution of 200 ppm, operator redo the sanitizer bucket, recheck 100 ppm.
Handwash sink used for purposes other than handwashing. Observed plastic container inside hand sink. Operator removed it.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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. Wilton, Danielle, Lucy.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef, dessert, sancocho, was prepared from more than 24 hours as per operator. Operator covered it during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in the kitchen.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Observed clean bowl, plate and to go container in employees bathroom. Operator removed it.
Covered waste receptacle not provided in women's bathroom.
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. Observed employee drink from open bottle water, instructed operator regarding cross contamination.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair.
Floors not maintained smooth and durable.
Food stored in a prohibited area. Observed avocado and pineapple stored inside employees bathroom. Operator removed it.
Food stored on floor. Observed pots white rice, container with onions on the kitchen floor, operator properly stored it.
Hole in or other damage to wall. Bathroom wall and underneath of three compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.
Plumbing system in disrepair. Observed hot water handle on disrepair, located in the bathroom.
Reach-in cooler shelves with rust that has pitted the surface.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on top of preparation table. Operator properly stored in chlorine sanitizer solution.
Working containers of food removed from original container not identified by common name. Sugar container.
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling tile missing. Kitchen.
Hole in or other damage to wall. Next three compartments sink kitchen.
In-use wet wiping cloth/towel used under cutting board.
Wall soiled with accumulated grease, food debris, and/or dust. Near exit door and three compartments sink.
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority6 Intermediate6 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Operating with an expired Division of Hotels and Restaurants license. Operator paid the license during inspection confirmation number #257555429.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked yuca. Manager reorganized products.
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. Provided form during inspection.
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 during inspection.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Kitchen.
Handwash sink used for purposes other than handwashing. Observed blender and sponge inside hand wash sink front counter area. Operator removed.
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. Front counter area. Operator provided during inspection.
Ceiling tile missing. Kitchen.
Hole in or other damage to wall. Next three compartments sink kitchen.
Ice scoop handle in contact with ice. Located from counter area. Operator stored properly due inspection.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Front counter area.
Wall soiled with accumulated grease, food debris, and/or dust. Near exit door and three compartments sink.
Aug 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate16 Basic
Show 25 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes then continued to prepare food without washing her hands prior.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw beef stored over cooked beef.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (60F - Cold Holding), as per cook outside less than 2 hours ago. Operator transferred eggs back to the walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside the oven at cook line observed cooked sausage (90 F - Hot Holding), as per operator for less than 2 hours, instructed operator to reheat the food. At front line cheese tequeños (100F - Hot Holding), as per operator out of temperature for about 3 hours. Instructed operator to reheat food and maintain proper hot holding temperature.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash his hand in the three compartment sink. Coached operator on proper hand washing.
Handwash sink used for purposes other than handwashing. Observed a container with raw pork stored in the hand wash sink at cook line.
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 4 employees engaged in food preparation with no certified manager on site.
No soap provided at handwash sink. Observed at hand wash sink cook line.
Non-pitting surface rust on food-contact equipment. Observed on the interior of the reach in cooler at front counter.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop cheese in the walk in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stored on shelf above the chest freezer at kitchen entrance several aluminum containers not stored inverted or in a protected manner.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Observed chest freezer gasket in disrepair, freezer located at kitchen entrance.
Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.
Food not stored at least 6 inches off of the floor. In the walk in cooler observed buckets with cut clean potatoes, cabbage salad stored on the floor.
Ice scoop handle in contact with ice.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in touch with sugar in the sugar container stored under the preparation table at cook line.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at cook line soiled.
No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf over the mop sink holding a microwave with old food and grease accumulation.
Stored food not covered. In the walk in cooler observed a container with cheese not covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Along the cook line.
Wet wiping cloth used to wipe tableware or carry-out containers.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate10 Basic
Show 17 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. Observed cook wiped forehead with his hands and continued to prepare food without washing hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher washed and rinse plates, pots then continued to store it on shelves without sanitizing. Instructed manager to have employee properly clean rinse and sanitize all items before using it.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on the preparation table at cook line raw eggs (83F - Cold Holding), as per cook eggs were brought to cook lune less than 2 hours ago. Employee retuned eggs to the walk in cooler to rapidly cool down.
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 5 employees engaged in food preparation with no certified manager present.
No probe thermometer provided to measure temperature of food products.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand wash sink located at kitchen, employee turned hot water on site. Hot running water marked 100F.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean ceramic dessert plates, metal spoons stored on shelf above the hws exposed to splash.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed employee washed a large pot in the three compartment sink and then stored it on the floor.
Employee eating in a food preparation or other restricted area. Observed employee drinking at cook line in the kitchen area.
Floor soiled/has accumulation of debris. Observed in the walk in cooler under storage shelves.
Floor tiles missing and/or in disrepair. Observed walk in cooler floor in disrepair, and also kitchen floor not smooth and easy to clean.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled. Observed oven interior soiled.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink located at cook line.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork loin thawing at room temperature in the three compartment sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching his face while prepping food, and failed to wash hand and change gloves to continue food prepping.
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. In the upright reach in freezer located in the kitchen across from the walk in cooler observed raw chicken stored over cooked beef.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (50F - Cold Holding), stored on prep table at room temperature,as per cook he took eggs out about 3 hours ago. Operator transferred eggs back to the walk in cooler to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter observed cheese sticks (87F - Hot Holding), as per person in charge for less than 1 hour. Instructed employee to reheat food.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel available at hand wSh sink at kitchen.
No soap provided at handwash sink. Observed no soap available at hand wSh sink at kitchen.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at hand wash sink at cook line at 79F, let water run for about 3 minutes and water never got to 85F. Operator had turned the hot water line off. Operator turned off hot water line, verified hot water was at 102f.
Employee with no hair restraint while engaging in food preparation. Observed cook engaged in food preparation with no hair restraint.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of the oven with heavy grease accumulation.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign available at hand wSh sink at kitchen.
Reach-in freezer interior/shelves have accumulation of soil residues, freezer located at kitchen across from the walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jun 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate13 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook placed gloves to start cooking with no handwashing prior. Coached employee on right procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over dressings at walk in cooler.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee unaware of the right procedures to wash, rinse and sanitize at 3 compartment sink. Coached employee on right procedures.
Handwash sink used for purposes other than handwashing. Observed utensil stored inside handwashing sink. Operator removed and placed utensils inside 3 compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper towels.
No soap provided at handwash sink. Operator replaced product.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for cheese tequenos at front counter. Provided to operator via email.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans at walk in cooler not date marked. As per operator for more than 24 hours prior.
Bowl or other container with no handle used to dispense food. Observed bowl inside cheese container at walk in cooler.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Coached employee on the right procedures.
Equipment in poor repair. Observed gasket in disrepair at reach in freezer at storage area.
Food stored on floor. Observed produce stored on the floor at cook line. Observed raw shell eggs cases and containers of raw pork stored on floor at walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching salt inside container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. Observed hoods soiled above fryer.
Single-service articles improperly stored. Observed single service cup on floor at dry storage area.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed handwashing sink at kitchen with slow draining.
Stored food not covered. Observed raw chicken and cheese not covered inside walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
May 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate17 Basic
Show 17 findings ▾
Ceiling tile missing. Observed near the hood filters at the kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles throughout the kitchen with black mold like substances. Observed water leaking from the ceiling located at managers office located next to the walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen area.
Equipment in poor repair. Observed reach in freezer door located by the cook line in disrepair. Observed walk in cooler door in disrepair.
Exterior door has a gap at the threshold that opens to the outside. Located by the guest restrooms.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed throughout the kitchen.
Floors not maintained smooth and durable. Observed throughout the kitchen area.
Hole in or other damage to wall. Observed several holes behind the 3 compartment sink, next to the walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in all reach in freezer.
Light shield damaged/in disrepair. Observed light not shield in the walk in cooler.
No handwashing sign provided at a hand sink used by food employees. Observed at guest restrooms and at the front counter hand sink.
Objectionable odors in bathroom or other areas of the establishment. Observed at employee restroom.
Reach-in freezer interior/shelves have accumulation of soil residues.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed throughout the kitchen and at storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen area.
Feb 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded.
0 High priority1 Intermediate21 Basic
Show 22 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 5 employees hired for more than 60 days with no employee training.
Ceiling tile missing. Observed near the hood filters at the kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles throughout the kitchen with black mold like substances. Observed water leaking from the ceiling located at managers office located next to the walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen area.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed reach in freezer door located by the cook line in disrepair. Observed walk in cooler door in disrepair.
Exterior door has a gap at the threshold that opens to the outside. Located by the guest restrooms.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed throughout the kitchen.
Floors not maintained smooth and durable. Observed throughout the kitchen area.
Food not stored at least 6 inches off of the floor. Observed onions, container with raw pork and food boxes stored on the floor at walk in cooler.
Hole in or other damage to wall. Observed several holes behind the 3 compartment sink, next to the walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in all reach in freezer.
Light shield damaged/in disrepair. Observed light not shield in the walk in cooler.
No handwashing sign provided at a hand sink used by food employees. Observed at guest restrooms and at the front counter hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Fan near entrance of kitchen soiled.
Objectionable odors in bathroom or other areas of the establishment. Observed at employee restroom.
Reach-in freezer interior/shelves have accumulation of soil residues.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed throughout the kitchen and at storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Located in the front counter of the establishment.
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 48 recorded, 9 high priority.
9 High priority5 Intermediate34 Basic
Show 48 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed white rice (11:20am) (74F - Cooling); cooked potatoes (11:23am) (96F - Cooling); white rice (12:20pm) (74F - Cooling); cooked potatoes (12:20 pm) (74F - Cooling) at preparation area and walk in cooler. After one hour the rice has the same temperature. Operator moved the cooked potatoes to walk in cooler, and started to reheat the white rice.
Food placed in soiled container/equipment. Observed flour and rice inside soiled containers.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Obseved Raw beef stored on top of empanadas at reach in freezer. Manager started to relocate the products.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken stored over cooked yuca And shell eggs stored over cooked potatoes in the Walk in cooler. Manager was informed that he need to relocate the products.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs at preparation table at ambient temperature, as per operator for less than 30 minutes. Operator placed shell eggs in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cut potatoes, then went onto serve plate to customer without changing gloves. Explain to employee on proper handling of. gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked corn at (46F - Cold Holding) in the reach in cooler by the front counter. As per the manager was outside to serve customers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken empanadas (101F - Hot Holding) and tequeños (74F - Hot Holding) located the front counter of the establishment. Manager discarded the empanadas and moved the tequenos to reheat.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200 ppm) at front counter.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by shelves located in the employees restroom. Manager started to remove the shelf.
Handwash sink used for purposes other than hand washing Located next to the 3 compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed by the preparation area.employee replenished paper towel.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 5 employees hired for more than 60 days with no employee training.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink located next to the 3 compartment sink and the restrooms, temperature at 79F. Hot water shot down.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located by the front counter of the establishment.
Bathroom facility in disrepair. Observed water leaking from toilet of employee restroom.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside of containers of rice, beans, sugar. Operator removed the bowls.
Ceiling tile missing. Observed near the hood filters at the kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles throughout the kitchen with black mold like substances. Observed water leaking from the ceiling located at managers office located next to the walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted under oven near the storage area.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed reach in freezer door located by the cook line in disrepair. Observed walk in cooler door in disrepair.
Exterior door has a gap at the threshold that opens to the outside. Located by the guest restrooms.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed throughout the kitchen.
Floors not maintained smooth and durable. Observed throughout the kitchen area.
Food not stored at least 6 inches off of the floor. Observed onions, container with raw pork and food boxes stored on the floor at walk in cooler.
Food stored in a location that is exposed to splash/dust. Observed containers with soup stored next to the hand wash sink. Exposed to splash. Operator removed the containers.
Food stored on floor. Observed container of cooked rice stored on the floor in the kitchen area. Employee removed rice container from the floor.
Hole in or other damage to wall. Observed several holes behind the 3 compartment sink, next to the walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in all reach in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching the cooked yuca.
Insect control device installed over food preparation area. Observed insect control device on a shell by the preparation area. Manager removed it.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Light shield damaged/in disrepair. Observed light not shield in the walk in cooler.
No handwashing sign provided at a hand sink used by food employees. Observed at guest restrooms and at the front counter hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Fan near entrance of kitchen soiled.
Objectionable odors in bathroom or other areas of the establishment. Observed at employee restroom.
Reach-in freezer interior/shelves have accumulation of soil residues.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Silverware/utensils stored upright with the food-contact surface up. Observed under preparation table at the kitchen.
Single-service articles not stored inverted or protected from contamination. Observed single service container not inverted located by the front counter of the establishment.
Toilet leaking. Observed in employees restroom.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed throughout the kitchen and at storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Located in the front counter of the establishment.
Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled located at the kitchen. Employee labeled container.
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.