VILLA DE SABORES

Violations (10)

• 36-06-4

  Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

  Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at kitchen.

  Basic

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Observed ceiling vents and ceiling tiles soiled throughout establishment.

  Basic

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled at cook line.

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled at kitchen.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen.

  Basic

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handsink located at entrance. Employee replenished it. **Corrected On-Site**

  Intermediate

• 31B-03-4Corrected on site

  No soap provided at handwash sink.

  Intermediate - No soap provided at handwash sink. Observed no soap at handsink located at entrance. Employee replenished it. **Corrected On-Site**

  Intermediate

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shredded beef and pork held more than 24 hours not properly date marked at reach in cooler at kitchen.

  Intermediate

• 53B-05-5

  Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handlers expired on 6/29/2036 by Florida Restaurant and Lodging Association.

  Intermediate