Los Agaves Royal Palm LLC

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

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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.

• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above cut onions, discussed with operator who corrected storage of products.
  • High priority: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw chicken stored above raw scallops, discussed with operator who corrected storage of products.
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers stored above milk in walk in cooler, discussed with operator to correct storage of products.
• Handwashing and hygienic practices
  • High priority: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cook wiped face and after without washing hands employee began to prepare cut green onions, discussed with operator employee washed hands.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. All cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
• Wiping cloths and linens
  • Basic: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) discussed with chef who corrected to chlorine 100ppm.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line in between equipment large accumulation grease and food debris, discussed with operator to clean and sanitize.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. At bar hand washing sink used to store bucket of limes, discussed with operator who removed bucket.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Approximately 1 dead roach on wall under hot water heater. Approximately 1 dead roach on floor under shelf used to store tortilla chips. Discussed with operator to clean and sanitize area.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Approximately 3 rodents dropping on top of boxes above soda, discussed with operator to clean and sanitize.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Throughout kitchen at cook line floor tiles missing grout with standing water and food debris, discussed with operator to clean and sanitize area.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. At cook line wall above steam table soiled with accumulation of food splatter, discussed with operator clean and sanitize.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple tiles throughout kitchen soiled discussed with operator to clean or replace.
• Chemicals and toxic substances
  • High priority: Container of medicine improperly stored. In kitchen bottle of medication stored above vegetables, discussed with operator who removed bottle.

The inspector came back and found the problems fixed.

Problems were found that had to be fixed. The inspector will come back to check.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At kitchen, salsa (50°F - Cold Holding), not prepared or portioned today. Operator stated item held approximately 3 1/2 hours. Operator discarded item.
• In-use utensils properly stored
  • Basic: Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor. Operator moved ice bucket.
• Handwashing and hygienic practices
  • High priority: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used soiled dry wiping cloth to wipe surfaces, then proceeded to engage in food preparation without washing hands. Advised operator of proper handwashing.
• Food-contact surfaces designed and maintained
  • Intermediate: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Ceramic bowls used for cheese dip broken/cracked.
• Wiping cloths and linens
  • Basic: Soiled dry wiping cloth in use. At cook line, soiled dry wiping cloth used to clean surfaces.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Operator corrected.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. At kitchen ware washing area, unlabeled spray bottles with chemical inside. Operator labeled bottles.
• Manager certification and employee training
  • 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/ All manager certifications are expired.