FRUTAS NATURALES Inspection – July 3, 2024

High Priority 3

#6High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (50/48F – Cooling); was cooked from the day before as per operator located inside walk cooler.

#7High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black beans (50/48F – Cooling); was cooked from the day before as per operator located inside walk cooler.

Stop Sale

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish (120F – Hot Holding);

Intermediate 1

#9Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mariela, Julio, Luisa.

Basic 5

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Deli station.

#2Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. In front of steam table located at the front line.

#3Basic08B-38-4

Basic – Food stored on floor. Observed cooked beans and tomatoes sauce on walk in cooler floor.

#4Basic14-69-4

Basic – Ice buildup in reach-in freezer.

#5Basic36-02-5

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Florida Food Watch