| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
Lime-like buildup.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Utensils in the clean dish storage area.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Cutting boards in the rear prep area are worn.
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Rear prep area. Moved during this inspection. **Corrected On-Site**
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation.
Cooks on the cook line.
Beard guards put on during this inspection.
**Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Clean storage containers in the clean dish storage.
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14-11-5
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Basic - Equipment in poor repair.
Cracked container lids on marinara and blue cheese.
Spatula and butter brushes. **Repeat Violation**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Wait Area
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters over the char-broiler have heavy grease build.
Reach in freezer on cook line:
Heavy old food build up.
Reach in cooler door gaskets throughout.
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16-46-4
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Basic - Old labels and food stuck to food containers after cleaning. **Corrective Action Taken**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
Sandwich-make cooler and the beer cooler.
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08B-12-5
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Basic - Stored food not covered
Walkin Cooler:
Pork, chicken, Cole slaw
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Heavy mold-like build up under the dish machine
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29-03-4
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Basic - Water draining onto floor surface.
Mop sink room
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03D-01-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Chicken at 96F after 3 hours . Began reheating during this inspection. **Corrective Action Taken**
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Cook pulled up pants and continued working with food. Reviewed proper hand washing procedures with employees. **Corrective Action Taken**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dish washer went from dirty dishes to clean dishes without washing hands out washing his hands.
Reviewed proper procedures with employees. **Corrective Action Taken**
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35A-02-7
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High Priority - Live, small flying insects found.
One fly in the rear prep area. **Repeat Violation** **Admin Complaint**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Outside walk in cooler:
Raw comminuted meat over whole roast.
Moved during this inspection. **Corrected On-Site**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cook line:
Cole slaw 47F
Cut tomatoes 51F
Provolone and pepper jack 49F
Lettuce 49F
Milk wash 50F
Discarded during this inspection.
Salad Bar:
Tomatoes 45F, cottage cheese 46F
Discarded during this inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Hot box on the cook line:
Turkey 123F
Pork:131F,
Sloppy meat 118F
All temps reheated to 165 F plus during this inspection.
**Corrected On-Site**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
On faucets under the dish machine and at the mop sink. **Repeat Violation** **Admin Complaint**
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02C-03-5
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Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened on 10/16/2025. Dated during this inspection. **Corrected On-Site**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Black-like substances in cuts on the cutting boards. Through out the restaurant.
Interior of oven have old food and carbon-like build up.
Interior of the ice machine has mold-like build-up. Repeat **Repeat Violation**
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02D-02-4
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Intermediate - Packaged food not labeled as specified by law.
Bulk sugar container not labeled. Labeled during this inspection. **Corrected On-Site**
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Probe thermometer not calibrated. 48F
Reviewed proper calibration requirements with manager. **Corrective Action Taken**
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53B-14-5
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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.
Fifteen employees employed sixty days or longer without certification.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Soap on top of the dish machine in unlabeled bottles.
Moved and labeled during this inspection. **Corrected On-Site**
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