CON HAMBRE RESTAURANT BAR Inspection – September 10, 2025

High Priority 3

#6High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shell eggs, raw beef stored above raw fish in 1 door glass reach in cooler. Operator reorganized **Corrected On-Site**

Corrected On-Site

#7High Priority01B-24-5

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked mondongo, cooked beef date marked 8/28. See stop sale.

Stop Sale

#8High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling cell phone with gloved hand then proceed to prepare lettuce without changing gloves and washing hands, discussed with employee, employee removed gloves washed hands and rewashed lettuce **Corrected On-Site**

Corrected On-Site

Intermediate 1

#9Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 82F at cook line hand wash sink. Operator states work is in progress to repair **Corrective Action Taken**

Corrective Action Taken

Basic 5

#1Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line flip top cooler soiled

#2Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

#3Basic29-08-4

Basic – Plumbing system in disrepair. Faucets at three compartment sink in disrepair. Operator states work in progress **Corrective Action Taken**

Corrective Action Taken

#4Basic14-12-4

Basic – Utensils in poor condition. Knife handle broken, in poor repair

#5Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris. Observed in prep area

Florida Food Watch