| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed the ice chute for the soda machine soiled with a black mold-like substance.
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Observed an employee scoop ice using a cup with no handle.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Observed walk in freezer and walk in cooler door handles soiled with an accumulation of food debris.
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35A-03-4
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Basic - Dead roaches on premises.
Observed 3 dead roaches in a plastic container used to store styrofoam to go containers.
Observed 2 dead roaches on the floor in the back of dry storage.
Observed 2 dead roaches behind the reach in freezer near the ice machine.
The operator removed the dead roaches. **Corrected On-Site** **Warning**
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08B-37-4
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Basic - Food stored in a prohibited area.
Observed unwashed watermelon stored unprotected in the hallway leading to the rear exit.
The operator properly stored the watermelon. **Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor.
Observed plastic bottles of oil stored on the floor in the kitchen. **Repeat Violation**
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24-19-4
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Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected.
Observed spoons and forks stored with the food contact surface up on the buffet line.
The operator properly stored the utensils. **Corrected On-Site**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
Observed in-use knives stored between food prep tables on the cook line.
The operator properly stored the knives. **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on the oven door handle between uses.
The operator properly stored the tongs. **Corrected On-Site**
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed the scoop handle used for msg and flour not stored above the food product.
The operator properly stored the scoops. **Repeat Violation**
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10-06-5
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Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed tong handles stored in contact with raw chicken on the cook line.
The operator removed the tongs from the container of raw chicken. **Corrected On-Site**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed in-use rice scoop stored in 73F standing water on the buffet line.
The operator removed the scoops from the standing water. **Corrected On-Site**
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14-36-5
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Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.
Observed exposed insulation on the interior of the 2-door stand up cooler at the end of the cook line.
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35B-01-4
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Basic - Kitchen exit door has a gap at the threshold that opens to the outside.
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22-13-5
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Basic - Soda dispensing nozzles not cleaned at least once every 24 hours.
Observed the nozzles at the soda machine in the server station soiled with a mold-like substance.
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03A-05-5
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Basic - Time/temperature control for safety food not maintained frozen solid in a freezer.
Observed walk in freezer ambient temperature of 34F.
Observed cooked chicken (31F - Cold Holding); raw chicken (31F - Cold Holding).
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment.
The operator removed the canister of pest spray. **Corrected On-Site**
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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.
Observed partially frozen raw salmon stored over partially frozen cooked krab meat in the walk in freezer.
The operator properly stored the raw salmon.
Observed raw chicken stored over puffed pastries in the 2-door stand up cooler at the end of the cook line.
The operator properly stored the raw chicken. **Corrected On-Site**
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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.
Observed partially frozen chicken stored over partially frozen beef in the walk in freezer.
The operator properly stored the raw foods. **Corrected On-Site**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Observed 2 live roaches near the reach in freezer near the ice machine.
The operator exterminated and removed the roaches. **Corrected On-Site** **Warning**
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Observed no time marking for sushi rolls held under time as public health control.
The operator placed time marking stickers near the sushi station. **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed ice dumped inside of the handwashing sink at the server station.
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed chlorine and quaternary test strips saturated with water and no longer usable.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the kitchen exit door.
The operator provided paper towels for the hand sink. **Corrected On-Site**
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03F-10-5
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Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
The operator was unable to locate the time as public health control application form.
The operator was emailed a form. **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.
Observed employee food handler training expired 5/18/2025.
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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.
Observed the hot water shut off at the hand sink at the entrance to the kitchen.
Observed maximum temperature of 82F.
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