DELICIAS DE LA ABUELA INC

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked soup (47F - Cooling); cooked black beans (46F - Cooling). Per operator, items were prepared previous day. Items did not reach 41F within 6 hours. See stop sale. -

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked soup (47F - Cooling); cooked black beans (46F - Cooling). Per operator, items were prepared previous day. Items did not reach 41F within 6 hours. See stop sale. - From follow-up inspection 2026-10-12: At cook line flip top cooler Cooked beef 51F Cooked chicken 50F Sausage 47F Cheese 51F Tomato sauce 47F Beet salad 52F At Walk in cooler Cooked pork 54F Tomato sauce 52F Beet salad 54F Cut lettuce 52F Cooked black beans 54F Raw beef 57 Mushroom sauce 64F See stop sale **Admin Complaint**

High Priority

Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At kitchen, Raw shell eggs (60F - Cold Holding), operator stated items held out of temperature approximately 20 minutes. Advised operator of cold holding parameters. Operator placed eggs into to cooler to quick chill. -

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At kitchen, Raw shell eggs (60F - Cold Holding), operator stated items held out of temperature approximately 20 minutes. Advised operator of cold holding parameters. Operator placed eggs into to cooler to quick chill. **Corrective Action Taken** - From follow-up inspection 2026-10-12: Cooked beef 51F Cooked chicken 50F Sausage 47F Cheese 51F Tomato sauce 47F Beet salad 52F Walk in cooler Cooked pork 54F Tomato sauce 52F Beet salad 54F Cut lettuce 52F Cooked black beans 54F Raw beef 57 Mushroom sauce 64F See stop sale **Admin Complaint**

High Priority

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, no vacuum breaker at hose Bibb with hose attached. -

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, no vacuum breaker at hose Bibb with hose attached. - From follow-up inspection 2026-10-12: Same. No vacuum breaker at hose Bibb with hose attached. **Admin Complaint**

High Priority

Equipment and utensils not properly air-dried - wet nesting. At ware washing area, clean pots not properly stored-wet nesting. -

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. At ware washing area, clean pots not properly stored-wet nesting. - From follow-up inspection 2026-10-12: Same-Wet nesting **Time Extended**

Basic

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. -

Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2026-10-12: Same. No proof of safe food handler training for all employees **Admin Complaint**

Intermediate