RINCONCITO DADELAND MIDTOWN INC

Name: RINCONCITO DADELAND MIDTOWN INC
Address: 7360 SW 90 ST, MIAMI, FL, 33156, US
Rating: 0

7360 SW 90 ST, MIAMI, FL 33156

License #2331640

🫔 Latin American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

May 11, 2026 · 24 findings · 2 critical

Routine - Food

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Quick take

RINCONCITO DADELAND MIDTOWN INC in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on May 11, 2026. Across those visits, DBPR recorded 241 total findings; InspectFL has detailed violation rows for 237 of them so far.

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The latest inspection on May 11, 2026 shows 24 observation rows: 2 critical, 4 major, and 18 minor.

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Inspection coverage

100%

Inspector notes

237

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RINCONCITO DADELAND MIDTOWN INC has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed exterior of microwave soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[14-74-7] 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 under steam table; coolers no longer functioning. No TCS foods stored inside.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed in warewash and kitchen area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[10-08-5] Ice scoop handle in contact with ice. Observed scoop stored in ice bin in warewash area.
[42-02-4] Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink filled with aprons and wiping cloths.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under cook line heavily soiled. Observed soiled gaskets in all reach in coolers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
[25-05-4] Single-service articles improperly stored. Observed cases of to go items stored on floor outside of restroom.
[08B-12-5] Stored food not covered. Observed multiple containers of food items in walk in cooler and freezer uncovered; not cooling or prepping.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at triple sink.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed under prep sink in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer soiled. Observed dry food shelves in kitchen soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed multiple dishes stored in kitchen hand sink.
[53A-05-6] 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 on site; no CFM present.
[53B-01-5] 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 no proof of training for any employees; Cintheya, and Claudia.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed exterior of microwave soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[14-74-7] 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 under steam table; coolers no longer functioning. No TCS foods stored inside.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed in warewash and kitchen area.
[08B-38-4] Food stored on floor. Observed oil on floor in kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[10-08-5] Ice scoop handle in contact with ice. Observed scoop stored in ice bin in warewash area.
[42-02-4] Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink filled with aprons and wiping cloths.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to steam table.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven and microwave soiled.
[38-01-4] Light shield damaged/in disrepair. Observed cracked light shield in warewash area.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under cook line heavily soiled. Observed soiled gaskets in all reach in coolers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
[25-05-4] Single-service articles improperly stored. Observed cases of to go items stored on floor outside of restroom.
[08B-12-5] Stored food not covered. Observed multiple containers of food items in walk in cooler and freezer uncovered; not cooling or prepping.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[41-07-4] Container of medicine improperly stored. Observed peroxide stored above prep table in warewash area.
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at triple sink.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw pork and beef stored above carrots. Operator corrected during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in walk in cooler. Observed ground beef over pork shoulder. Operator corrected during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table next to hand sink: yuca (90F - Hot Holding); malanga (117F - Hot Holding). As per operator, less than 4 hours. Operator turned heat up on steam table.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed under prep sink in kitchen.
[11-27-4] 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 form or kit; inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer soiled. Observed dry food shelves in kitchen soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed multiple dishes stored in kitchen hand sink.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no proof of any certified food managers on site; Antonio.
[53A-05-6] 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 on site; no CFM present.
[53B-01-5] 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 no proof of training for any employees; Cintheya, and Claudia.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Observed in main cooking kitchen, bags taped to cover hole.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[14-74-7] 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 reach in next to steam table with ambient temp of 57F. The following TCS food stored inside for less than 4 hours: cut tomato (57F - Cold Holding); ham (54F - Cold Holding); shredded lettuce (54F - Cold Holding). Operator placed items in working cooler for rapid chill.
[36-24-5] Hole in or other damage to wall. Observed hole in mens restroom.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed odor in warewash area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in coolers in cooking kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in cooler across stove.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishmachine; 0 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked mash potato; across stove. Operator moved chicken to bottom shelf.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Observed soiled dry dish and dry food racks.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.
[36-36-4] Ceiling tile missing. Observed in main cooking kitchen, bags taped to cover hole.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[14-74-7] 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 reach in next to steam table with ambient temp of 57F. The following TCS food stored inside for less than 4 hours: cut tomato (57F - Cold Holding); ham (54F - Cold Holding); shredded lettuce (54F - Cold Holding). Operator placed items in working cooler for rapid chill.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach in hand sink located in cooking kitchen. Observed 1 dead roach under steam table.
[08B-38-4] Food stored on floor. Observed case of veggies on floor of kitchen; operator placed on prep table.
[36-24-5] Hole in or other damage to wall. Observed hole in mens restroom.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled exterior of equipment throughout establishment. Observed under steam table heavily soiled.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed odor in warewash area.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dish racks next to dish machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in coolers in cooking kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in cooler across stove.
[25-05-4] Single-service articles improperly stored. Observed boxes of cups and toilet paper stored on floor outside of restroom. Operator placed items onto shelf.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishmachine; 0 ppm.
[35A-02-7] Live, small flying insects found. Observed 4 live flies in warewash area, on wall and dry dish rack.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs above unwashed bell peppers in walk-in cooler. Operator removed eggs.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked mash potato; across stove. Operator moved chicken to bottom shelf.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on floor in main cooking kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in next to steam table with ambient temp of 57F. The following TCS food stored inside for less than 4 hours: cut tomato (57F - Cold Holding); ham (54F - Cold Holding); shredded lettuce (54F - Cold Holding). Operator placed items in working cooler for rapid chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed next to flat top: onions cooked (82F - Hot Holding). As per operator, less than 3 hours, operator placed on flat top to reheat.
[11-27-4] 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 form or kit; inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Observed soiled dry dish and dry food racks.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pot inside hand sink in kitchen. Operator removed on site.

Disposition: Warning Issued
[31B-03-4] No soap provided at handwash sink. Observed at handwashing sink in dishwashing area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed above prep table in kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed on prep table in kitchen area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal drink stored in top reach in cooler across from cook line. Operator removed drink.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on the floor at dishwashing area.
[36-73-4] Floor soiled/has accumulation of debris. Observed an accumulation of debris in between steam table and reach in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at white chest reach in freezer at front counter.
[10-01-5] 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 in container of uncooked rice under prep table next to handwashing sink in kitchen area.
[10-06-5] 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 stored in a container of mashed potatoes in top reach in cooler across from cook line.
[25-05-4] Single-service articles improperly stored. Observed boxes of single service containers stored on the floor in dry storage area.
[08B-12-5] Stored food not covered. Observed container of cooked pork in walk in cooler not covered.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed plantains (frozen) thawing at room temperature on shelf under griddle. Operator moved plantains to reach in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler rusted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table at entrance to kitchen. Operator removed wiping cloth.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken soup (52F - Cooling); cooked black beans (49F - Cooling) in walk in cooler. As per operator and label since yesterday 03/03. Operator segregated to be discarded.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) Advised operator to utilize three compartment sink until technician fixes the dishwasher.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken soup (52F - Cooling); cooked black beans (49F - Cooling) in walk in cooler. As per operator and label since yesterday 03/03. Operator segregated to be discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (50F - Cold Holding) in reach in cooler at entrance to kitchen. As per operator for two hours. Operator placed cheese in another reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep table next to handwashing sink in kitchen area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at front counter. Operator provided paper towels. Also observed no paper towels at handwashing sink in dishwashing area.
[53B-14-5] 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 expired training for Kiara. Certificate expired in 2024.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on reach in cooler door handles.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black and pink mold like substance in the interior of ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic cup inside of potatoes totes at reach in cooler.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish inside of reduced oxygen packaged bearing a label at walk in cooler. Operator opened the individual packages.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-22-4] Floor area(s) covered with standing water at dishwasher area.
[36-01-4] Floor not cleaned when the least amount of food is exposed under cooking equipments at kitchen area.
[36-24-5] Hole in or other damage to wall at preparation area next to the grill.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil stored with handle touching the sugar.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 88°F. Operator discarded the water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at kitchen area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet towels at preparation table kitchen area.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0 ppm). Operator started to change the chlorine container. And set up the three compartment sink with chlorine.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed an operator cracking eggs with bare hands, wiped hands with the apron and then touched single service articles. Operator was instructed that he need to wash hands after cracking eggs.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cooked plantain inside of no food grade at walk in cooler. Operator was informed that thank you bags cannot be used.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham and cheese empanadas (124 F - Hot Holding) at hot box front counter. As per operator for less than 30 minutes. And malanga (127 F - Hot Holding) at steam table. As per operator for less than 30 minutes. Operator turned up the thermostat to reheat the product at hot box and moved the malanga to be reheated..
[41-10-4] Toxic substance/chemical improperly stored. Observed a spray bottle with cleaner stored next to jars with water at dining area. Operator relocated the spray bottle.
[41-15-5] 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). Operator added water to get Sanitizer Bucket (Chlorine 100 ppm).
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator sent the can opener to the dishwasher area.
[31A-09-4] Handwash sink not accessible for employee use at all times, blocked by garbage can at preparation area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink front counter and preparation area.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink like substance at ice machine at ware washing area.
[23-24-4] Observed reach in cooler gaskets soiled at kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed stained ceiling at kitchen area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing food wearing jewelry.
[13-03-4] Observed employee with out hair restraint preparing food.
[36-17-5] Floor tiles missing and/or in disrepair. Observed missing tiles throughout kitchen area.
[36-24-5] Observed holes and tears in wall at kitchen area and ware washing area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed rusted reach in cooler shelves at reach in cooler at kitchen area. Observed reach in cooler gaskets soiled at reach in cooler at kitchen. Observed build up of grease at hood vents at frying station. Observed reach in freezer gaskets soiled at front counter.
[14-09-4] Observed two Cutting boards not cleanable and has cut marks at preparation area.
[33-16-4] Open dumpster lid.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in cooler.
[36-27-5] Observed soiled and stained walls at kitchen and ware washing area.
[42-01-4] Observed mop at ware washing area stored in bucket not hanging to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment.
[08B-27-4] Food placed in soiled container/equipment. Observed dry rice and beans stored in soiled containers under preparation table at kitchen.
[22-02-4] Observed cutting board stained and groovy at kitchen preparation table. Observed can opener blade at kitchen preparation table soiled with old food debris.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink like substance at ice machine at ware washing area.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed single service cup stored inside dessert mix. Operator removed single service cup.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in coo,er gaskets soiled at kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed stained ceiling at kitchen area.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean utensils not protected under preparation table at kitchen area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing food wearing jewelry.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee with out hair restraint preparing food.
[36-17-5] Floor tiles missing and/or in disrepair. Observed missing tiles throughout kitchen area.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed container of raw chicken on floor at walk in freezer. Operator placed item on shelves.
[36-24-5] Hole in or other damage to wall. Observed holes and tears in wall at kitchen area and ware washing area.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop you king mash potatoes at reach in flip top cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed rusted reach in cooler shelves at reach in cooler at kitchen area. Observed reach in cooler gaskets soiled at reach in cooler at kitchen. Observed build up of grease at hood vents at frying station. Observed reach in freezer gaskets soiled at front counter.
[14-09-4] Observed two Cutting boards not cleanable and has cut marks at preparation area.
[33-16-4] Open dumpster lid.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow drain at hand wash sink at preparation area.
[08B-12-5] Stored food not covered. Observed croquettes not cover in reach in freezer at front counter. Operator placed lit to cover products.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed sweet plantains thawing under preparation table. Operator removed and placed in reach in cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables over cooked chicken at walk in cooler. Operator rearranged products.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled and stained walls at kitchen and ware washing area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at preparation sink and mop sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop at ware washing area stored in bucket not hanging to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking eggs with gloves and began preparing ready to eat foods.
[08B-27-4] Food placed in soiled container/equipment. Observed dry rice and beans stored in soiled containers under preparation table at kitchen.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spoons and tongs stored in water at kitchen at 85F. Operator removed utensils from container.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed calamari stored over chicken nuggets at walk in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken raw beef and raw fish stored over sauces and cooked chicken at reach in cooler at kitchen area. Operator rearranged items.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw beef and raw chicken over raw pork at walk in cooler.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed two containers of eggs stored at room temperature at kitchen. As operator less than 30 minutes. Operator removed and placed in reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham and cheese empanadas (119F - Hot Holding); chicken empanadas (117F - Hot Holding) at hot box front counter. As per manager for two hours. Operator raised temperature to reheat products.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose at kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at kitchen preparation table soiled with old food debris. Observed cutting board stained and groovy at kitchen preparation table. Observed food slicer soiled at preparation table by ware washing area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink at ware washing area not accessible.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in mens restroom. Operator placed roll of pepper towels at sink.
[53B-02-5] 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. As per owner establishment has 10 employees and only two with employee training.
[11-26-1] 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.
[27-11-4] No running water at mop sink at ware washing area. Operator turned on valves.
[14-14-4] Nonfood-grade basting brush used in food at coffee station.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink at front counter.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand wash sink at ware washing area. Operator turned on valves.