Mojitos Cuban Cuisine

Intermediate - - From initial inspection : 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 all employees' food handler certifications expired on November 20, 2024. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-04: 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 all employees' food handler certifications expired on November 20, 2024. **Time Extended** - From follow-up inspection 2025-12-01: 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 all employees' food handler certifications expired on November 20, 2024. **Repeat Violation** - From follow-up inspection 2025-09-04: 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 all employees' food handler certifications expired on November 20, 2024. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed manager Julio E Fuemayor. **Warning** - From follow-up inspection 2025-09-04: Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed manager Julio E Fuemayor. **Time Extended**

Intermediate - - From initial inspection : 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 all employees' food handler certifications expired on November 20, 2024. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-04: 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 all employees' food handler certifications expired on November 20, 2024. **Time Extended**

Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2025-09-04: Interior of oven has accumulation of black substance/grease/food debris. **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (45F - Cold Holding); cooked shredded beef (44F - Cold Holding); cooked ground beef (45F - Cold Holding), stored in walk in cooler. As per operator food was prepared 3 day before the inspection. **Warning**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 300ppm). During the inspection employee prepared a new solution Triple Sink (Chlorine 100ppm). **Corrected On-Site** **Warning**

High Priority - Employee dried hands on apron. Discussed and coached employee in proper methods. **Warning**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Discussed and coached employee in proper methods. **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed manager Julio E Fuemayor. **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. **Warning**

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 all employees' food handler certifications expired on November 20, 2024. **Repeat Violation** **Admin Complaint**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**

Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on rack above prep table: pork skin in oil (60F - ambient) . As per operator, skin is removed from cooked pork and fried for service as garnish. Pork has been on counter for 3 days prior to inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on rack above prep table: pork skin in oil (60F - ambient) . As per operator, skin is removed from cooked pork and fried for service as garnish. Pork has been on counter for 3 days prior to inspection.

High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on rack next to handsink at kitchen entrance above plates used for food for customers.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle next to handsink where chemicals are stored with no label. Operator wrote down name during inspection. **Corrected On-Site**

Intermediate - 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 on site. Inspector provided form via email. **Corrective Action Taken**

Intermediate - Handwash sink used for purposes other than handwashing. Observed aprons stored in handsink at warewash area. Operator removed during inspection. **Corrected On-Site**

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet.

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 all employees with expired food handler training11/24. As per manager, appointment set up for them to be renewed.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler rust on surface of shelves.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed Mahi filets thawing in standing water of 43F. Operator placed under running water.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents above rack with chemicals next to handsink. As per operator; tech is coming to replace. **Corrective Action Taken**

Basic - 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 cold unit across cook line with ambient temperature of 50F. The following foods stored above: cut tomato (50F - Cooling); cut lettuce (55F - Cooling); pico de gallo (55F - Cooling) .Items were placed on heavy ice for rapid chill. As per operator, food has been there less than 3 hours prior to inspection.

Basic - 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 Mahi filets thawing in ROP in standing water. Operator placed under running water and cut open packages and fish is fully cooked. **Corrective Action Taken**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at line across steam table: 80F. **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven handles across steam table.

Basic - Missing drain plug at dumpster.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers throughout kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed flour and sugar containers with no label, operator named. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw whole fish stored inside the walk in cooler. Employee removed items and placed them correctly. **Corrected On-Site**

High Priority - 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 cooked pork (62F - Cold Holding); cooked chicken (67F - Cold Holding), stored inside the walk in cooler. As per operator food was prepared 10 hours before the inspection. Discussed and coached employee in proper cooling methods.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (62F - Cold Holding); cooked chicken (67F - Cold Holding), stored inside the walk in cooler. As per operator food was prepared 10 hours before the inspection. Discussed and coached employee in proper cooling methods.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. During the inspection employee cleaned it.**Corrected On-Site**

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at preparation area.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 100°F. Employee discarded water, and removed and washed utensils. **Corrected On-Site**

Basic - Reach-in cooler interior have accumulation of soil residues, located at servers station. During the inspection employee cleaned it. **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, located at cooking line, located at cooking line.