OH QUE BUENO RESTAURANT Inspection – March 12, 2025

High Priority 1

#5High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken stored over raw pork belly at glass fridge next to entry way leading to stock room

Intermediate 3

#6Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Lid to blender at hand washing sink at cooks line by entry way leading to triple sink **Corrected On-Site**

Corrected On-Site

#7Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cheese pastries and cheese bread.Emailed operator time plan in Spanish **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

#8Intermediate31B-05-4

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing and at bakery

Basic 4

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. White cutting board on make table at cooks line

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Mini speaker on small cutting board at bakery kitchen

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water on cooks line temping at 97F

#4Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Salt at cooks line **Corrected On-Site**

Corrected On-Site

Florida Food Watch