CABO BLANCO RESTAURANT Inspection – November 4, 2025

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken; (44F); Fish (44F)Lettuce ; (43F)Cut Tomatoes; (45F). Flip Top Cooler. Operator moved items to Atosa Freezer **Corrected On-Site** **Warning**

Corrected On-SiteWarning

Intermediate 3

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Used to store utensils Operator removed utensils. **Corrected On-Site** **Warning**

Corrected On-SiteWarning

#8Intermediate53A-01-7

Intermediate – Manager or person in charge lacking proof of food manager certification. **Repeat Violation** **Warning**

Repeat ViolationWarning

#9Intermediate53B-01-5

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. **Warning**

Warning

Basic 5

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. **Warning**

Warning

#2Basic24-05-4

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

Warning

#3Basic10-08-5

Basic – Ice scoop handle in contact with ice. Ice machine. Operator removed scoop from ice machine **Corrected On-Site** **Warning**

Corrected On-SiteWarning

#4Basic14-20-4

Basic – Ripped/worn tin foil used as shelf cover. Bottom shelf of food preparation table. **Warning**

Warning

#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

Warning

Florida Food Watch