EL SIBONEY RESTAURANT STOCK ISLAND Inspection – March 25, 2025

High Priority 2

#4High 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 cooked chicken wings (70/68F – Cooling) in reach in cooler, was cooked from the day before as per operator.

#5High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings (70/68F – Cooling) in reach in cooler, was cooked from the day before as per operator.

Stop Sale

Intermediate 2

#6Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. **Corrective Action Taken**

Corrective Action Taken

#7Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.

Basic 3

#1Basic23-03-4

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

#2Basic36-02-5

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed walk in cooler and kitchen area.

#3Basic21-07-4

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet towels in chlorine sanitizer solution of 200 ppm, operator add water, recheck 100 ppm. **Corrected On-Site**

Corrected On-Site

Florida Food Watch