Super Tienda Latina Y Restaurant

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked shrimp in reach in cooler on raw meat side of kitchen. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed; refried beans at temperatures of 112-123F in steam table closest to cook line. Person in charge stated beans are heated on flat top grill before being placed in steamer unit 45 minutes prior. Employee moved beans back to flat top grill for reheating. Cooked chicharrones at temperatures of 83-99F in hot holding unit on top of raw meat reach in cooler. Person in charge stated chicharrones were cooked night prior and left in hot holding unit over night. Refried beans (112-123F - Hot Holding) Cooked chicharrones (83-99F - Hot Holding) **Corrective Action Taken**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicharrones at temperatures of 83-99F in hot holding unit on top of raw meat reach in cooler. Person in charge stated chicharrones were cooked night prior and left in hot holding unit over night.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked tripe soup with date marking of 1/24, more than 7 days prior to inspection.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed; raw chicken stored over raw beef in reach in cooler on raw meat side of kitchen. Raw chicken stored over raw beef in walk-in cooler. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items prepared on site with no date markings in walk-in cooler. Person in charge stated all food items had been prepared within past 3 days.

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 1 expired certified food manager certification. Gricelda Martinez 12/22/2025.

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. Observed no proof of any state approved food handler training for any employee. **Warning**

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. Observed 2 employees engaging in food preparation with no signed reporting agreement.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment cooking various soups with vegetables then placing soups in plastic containers and sealing containers after soups reach below 135F and before soup reaches 41F. Person in charge stated soups are cooled to at least 65F before sealing and placing in walk-in cooler or walk-in freezer. **Warning**

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed establishment selling raw IQF half-shell oysters with no oyster advisory. Inspector provided advisory and was posted under main window in dining area. **Corrected On-Site**

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining multiple shelves in walk-in cooler.

Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic container used for scooping sauces for meats on center prep table of raw meat side of kitchen. Container was replaced with a ladle. **Corrected On-Site**

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed flan slices and cake slices prepared on site lacking minimum labeling requirements. Food items are stored in reach in cooler for customer self-service near beverage coolers.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand wash sink near three compartment sink.

Basic - Single-service articles improperly stored. Observed boxes of single service items stored on floor in back storage room.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handle between uses on cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation without a hair restraint. Employee added hat. **Corrected On-Site**

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster for establishment. Inspector provided choking poster. **Corrective Action Taken**

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle in women's restroom.