Marbella Mexican Grill Seafood & Bar

Observed a container of sour cream that expired 8/27/26 stored in reach-in cooler. Item must be discarded by best-by date or expiration date. COS by discarding.

Observed: 1. a roach crawling across prep top unit 2. two roaches crawling on dish machine 3. a dead roach in back hand sink 4. spider on web near back dish shelf The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Corrective action: pest control must be out within 72 hours. Frequency must be increased until resolved.

Observed a large amount of food stored uncovered in walk-in cooler. Except when cooling, food must be kept covered while not in active use to prevent overhead contamination. COS by covering.

Observed: 1. Pitted pineapple halves intended to be used as a vessel for serving food visibly spoiled with what appears to be pink and white mold. 2. A large pan of serrano peppers with a substantial amount of mold present on them 3.Chocolate cake with white mold on top of multiple slices 4. Whole peaches with mold on top Food shall be safe, unadulterated, and honestly presented. COS by discarding.

Observed raw chicken stored/prepped above raw beef in walk-in cooler. There was a prep table in walk-in where it appears raw chicken was being prepped (cutting board and knife were present). Raw meats must be stored based on final cook temperature and prepped separately. Refer to the Rule below: 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil befo.

Observed time/temperature control for safety (TCS) foods in grill cooler being cold held above 41°F. Temperature of TCS foods in unit ranged between 47-50°F. TCS foods must be cold held at 41°F or below. COS by moving items to freezer to rapidly cool. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.

Observed in-use quat sanitizer buckets at 0 ppm due to chemicals being empty where dispensed from the 3-compartment sink. Concentration must be 200-400 ppm. COS by discarding and setting up buckets with bleach. HA showed PIC how to properly measure bleach to appropriate concentration.

Observed a box of live oysters with no shellfish tag attached. Also observed date last oyster was sold not written on tag labels. 511-6-1.04(3)(k) - Molluscan Shellfish, Maintaining Identity (Pf) (k) Molluscan Shellfish, Maintaining Identification. 1. Except as specified under paragraphs 3.(ii) of this subsection, molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty.Pf 2. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label.Pf 3. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under paragraph 2. of this subsection, by:Pf (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under paragraph 3(i) of this section. Pf COS by locating tag and attaching to box.

Observed no verifiable employee health policy for a few staff members. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Observed bleach provided in vomit/diarrhea cleanup kit not EPA registered. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Must purchase a bleach that is EPA registered and effective against norovirus within 72 hours.

Observed glasses at bar stored as clean but visibly dirty. There were stuck-on pieces of tajin and other debris on several glasses. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing all glasses.

Observed several TCS foods stored past 24 hours not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf COS by discarding.

Observed a large amount of food stored uncovered in walk-in cooler. Except when cooling, food must be kept covered while not in active use to prevent overhead contamination. COS by covering.

Observed a large amount of employee food scattered throughout walk-in cooler amongst customer food. Employee food must be stored in a designated area on bottom shelf of cooler. COS by moving.

Observed servers/bartenders handling dirty customer plates and glassware with bare hands and failing to wash hands before switching tasks. Employees were handling dishes in a manner that clearly contaminated hands as they were bringing them to warewash area. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P COS by washing hands.

Observed a 8+ TCS foods items stored past 7 days. Most expired foo items were prepped 10/23, 10/25, and 10/26. There was also a pan of beans prepped 10/23/25 with a discard date of 11/23/25 written on container. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. P COS by discarding. It is the responsibility if the PIC to ensure that employees are checking dates daily to ensure no expired foods are being served.

Observed a tub of utensils stored as clean but visibly dirty with stuck on food and debris. Tub was also visibly dirty with debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing and sanitizing.

Observed most recent inspection report not posted in public view. The score poste as an 87/B from previous ownership. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be posted.

Observed food storage shelves in walk-in cooler and walk-in freezer in extremely poor condition. Shelves must be replaced.