Kenia Plaza

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork inside reach in cooler at storage area without date marked. As per operator for more than 24 hrs.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed garlic in oil (73°F - Cold Holding) inside reach in cooler. Observed bacon (68°F - Cold Holding) inside reach in cooler at prep area. As per operator she was using it and then put it back approximately 30 minus ago.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak stored over cooked black beans inside reach in cooler at prep area. Operator rearranged.
  • 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 bacon inside reach in cooler prep area. Operator rearranged.
• Food-contact surfaces designed and maintained
  • High priority: Nonfood-grade bags used in direct contact with food. Observed bread stored in nonfood grade bags at prep area.
• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled. Operator cleaned during inspection.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not labeled at washing area.
• Manager certification and employee training
  • 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 & Lodging Association (SafeStaff) 866-372-7233. Observed for food employee Raidelys F. And Nile.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for employee hired more than 60 days ago.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beans inside reach in cooler at prep area without date mark since the day before.
  • Basic: Working containers of food removed from original container not identified by common name. Observed salt inside metal container without label across cook line.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed garlic in oil (83°F - Cold Holding) inside reach in cooler at prep area. As per operator she was using the products for approximately 30 minutes.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked beans inside reach in cooler at preparation area. Observed raw beef stored over clean onions. Operator started to rearranged products.
  • Basic: Food stored on floor. Observed plastic bottles and beans stored on floor at storage area. Observed oil on stored on floor at kitchen area.
• Food-contact surfaces designed and maintained
  • High priority: Nonfood-grade bags used in direct contact with food. Observed bread inside nonfood-grade bags at prep area.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan soiled on top of reach in cooler at prep area.
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees. Observed inside men's and ladies room.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 8 rodent droppings on shelf over prep table at kitchen area. Observed approximately 20 rodent droppings on bottom shelf next to clean pots at kitchen area.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall. Observed hole on wall next to bottom shelves at preparation.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Observed at storage area
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser without label over triple sink.
• Premises and cleaning equipment
  • Basic: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed tool sharpener stored on shelf with dry goods
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed food employee Raidelys F. hired for more than 60 days without proof of employee training.