| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Bowl with no handle used to dispense food (flour). **Repeat Violation**
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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.
Stored Pitchers not inverted. Manager inverted **Corrected On-Site**
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Flip-top make table cooler and walk-in-cooler at 52F.
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06-09-1
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Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Commercially processed reduced oxygen packaged fish ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface.
Duct tape used on handle and door of reach in cooler on cookline
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.
Employee drinking on cookline from a closed container. Drink stored on prep table
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
employee hat stored over single service forks and bottles of Tabasco
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Clean stacked Equipment (cups at server station )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
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08B-38-4
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Basic - Food stored on floor.
Box of cooking oil stored on floor in kitchen.
Two boxes of soft drink syrup in hallway **Repeat Violation**
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36-24-5
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Basic - Hole in or other damage to wall.
Hole in the wall behind chemical rack.
Hole in wall under dishmachine ( missing outlet cover)
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up in reach in freezer in kitchen **Repeat Violation**
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51-18-6
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Basic - No copy of latest inspection report available.
Last inspection not available at time of inspection.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on reach in cooler soiled
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
Old labels not removed from food containers before cleaning, stored on the clean ware rack.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation.
Door frame to Back door near walk-in-cooler is in disrepair and has a large gap along the bottom of the door frame
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Handwash sink drains slow at server area
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42-03-5
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Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Tools stored in dry goods storage area over food items. Manager moved all tools **Corrected On-Site**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Shelves in walk-in-cooler pitted with rust
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
Container of food removed (corn meal, flour ) from original container not labeled with name of contents. **Repeat Violation**
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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Two containers of red beans prepared the day before and in walk-in-cooler overnight at 48F **Warning**
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee not wearing gloves handled cell phone and put in back pocket then handled utensils on cook line **Repeat Violation** **Admin Complaint**
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14-86-1
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High Priority - Non-food grade paper/paper towel used as liner for food container.
Mixed washed cut leafy greens wrapped in handwash sink paper towels.
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01D-01-5
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Establishment serves raw mahi in their ceviche. No parasite destruction available **Warning**
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50-17-3
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2025 **Admin Complaint**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Cheesecake batter prepared with raw egg stored over Ready-To-Eat dulce de Leche in reach in cooler. Manager removed batter.
Raw Mahi stored over Garlic and Cut Tomato's. Manager removed mahi **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
One live roach on cookline **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
Three rodent droppings by dishmachine and two droppings under three-compartment sink at bar **Warning**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Two containers of red beans prepared the day before and in walk-in-cooler overnight at 48F **Warning**
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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.
Ambient Temperature 48.9 at flip-top make table cooler on cook line under pass thru window COLD HOLDING creamy cilantro 54F; Tomato cucumber soup 49F; Pico de gallo 50F; Cut Tomato 54F; fish 53F; salmon 55F; malanga 45F;
COLD HOLDING in walk-in-cooler Ham 50F, beef 48F. Ambient Temperature 51.9F ; salsa 48F **Repeat Violation** **Admin Complaint**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
hand sanitizer stored with food in dry goods storage area, Manager removed sanitizer **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.
No vacuum breaker on hose Bibb behind building with attached hose.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.
Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Utensils store in handwash sink in kitchen. Manager removed items **Corrected On-Site**
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02B-01-5
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Ceviche de Pescado is cooked in lime juice per. Not marked on menu as raw ingredient Manager **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwash sink in kitchen. Manager restocked **Corrected On-Site** **Repeat Violation**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
cheesecake mix prepared two days earlier not date marked **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Observed spray bottle not properly labeled with identifying contents ( disinfectant ). Manager discarded spray bottle
**Corrected On-Site** **Repeat Violation** **Admin Complaint**
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27-16-4
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Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Handwash sink water at 82F **Warning**
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46-01-4
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Marked exit/path to marked exit blocked. For reporting purposes only.
Exit door blocked with cart. Manager removed cart. **Corrected On-Site**
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