MARIO'S CUBAN RESTAURANT

Violations (14)

• 41-27-4CriticalRepeatCorrected on site

  Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Prep area - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm.

  High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Prep area - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 08A-05-6CriticalRepeatCorrected on site

  1. Cookline - Glass door unit - Raw fish stored over/not properly separated from ready-to-eat cut tomato. 2. Cookline - left door unit - Raw beef and raw chicken stored over/not properly separated from ready-to-eat cooked pork. Operator stored all items properly.

  High Priority - 1. Cookline - Glass door unit - Raw fish stored over/not properly separated from ready-to-eat cut tomato. 2. Cookline - left door unit - Raw beef and raw chicken stored over/not properly separated from ready-to-eat cooked pork. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 08B-56-4Critical

  Food stored in ice used for drinks. 2 bottles of wine stored in ice used for customer drinks. See stop sale.

  High Priority - Food stored in ice used for drinks. 2 bottles of wine stored in ice used for customer drinks. See stop sale. **Warning**

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. 2 bottles of wine stored in ice used for customer drinks. See stop sale.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. 2 bottles of wine stored in ice used for customer drinks. See stop sale. **Warning**

  High Priority

• 01B-02-5Critical

  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. Front counter - Low boy - key lime pie (53F); milk (48F); sweet potato pie (48F); cheesecake (48F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.

  High Priority - 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. Front counter - Low boy - key lime pie (53F); milk (48F); sweet potato pie (48F); cheesecake (48F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - Low boy - key lime pie (53F); milk (48F); sweet potato pie (48F); cheesecake (48F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - Low boy - key lime pie (53F); milk (48F); sweet potato pie (48F); cheesecake (48F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**

  High Priority

• 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A

  Intermediate - 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A **Warning**

  Intermediate

• 32-04-4

  Bathroom located inside establishment not completely enclosed with self-closing doors.

  Basic - Bathroom located inside establishment not completely enclosed with self-closing doors. **Warning**

  Basic

• 53B-13-5

  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.

  Intermediate - 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. **Warning**

  Intermediate

• 08B-37-4

  Food stored in a prohibited area. Containers of mustard stored in employee restroom.

  Basic - Food stored in a prohibited area. Containers of mustard stored in employee restroom. **Warning**

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 84F

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 84F **Warning**

  Basic

• 02C-03-5Corrected on site

  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in back prep room. Per operator opened more than 24 hours ago. Operator voluntarily discarded.

  Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in back prep room. Per operator opened more than 24 hours ago. Operator voluntarily discarded. **Corrected On-Site** **Warning**

  Intermediate

• 53A-01-7

  Manager or person in charge lacking proof of food manager certification. Person in charge - Mario Flores.

  Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge - Mario Flores. **Warning**

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**

  Intermediate