DANCING AVOCADO KITCHEN Inspection – March 28, 2024

High Priority 1

#10High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese 52f advised to put in a deeper pan -sprouts 47f employee discarded

Intermediate 1

#11Intermediate53A-01-7

Intermediate – Manager or person in charge lacking proof of food manager certification.

Basic 9

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bag on prep table

#3Basic14-11-5

Basic – Equipment in poor repair. -lid to chest freezer

#4Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer storage room and frontline

#5Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -top soiled with grease

#7Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. -frontline

#8Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. -hehind d 3 compartment sink

#9Basic36-10-4

Basic – Worn, torn and/or soiled floors/carpeting. -by rear door storage room

Florida Food Watch