| Violation
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Observation
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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 cellphone in pass through window of cook line. Manager had employee removed cellphone. **Corrected On-Site** **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Plastic cups in server area stacked before properly air drying.
Also, on clean dish rack across from office, metal pans stacked before properly air drying.
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14-11-5
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Basic - Equipment in poor repair.
Multiple gaskets on cook line in disrepair.
Also, left door on flip top reach in cooler on cook line slanted and not fully shut. **Repeat Violation**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair.
Multiple tiles missing in kitchen in front of walk-in cooler. **Repeat Violation**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Pair of tongs on handle of oven in cook line. Manager removed tongs from handle. **Corrected On-Site**
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33-16-4
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Basic - Open dumpster lid.
Dumpster lid open.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
Exterior back door not self closing.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
On top shelf of cook line, metal to go containers not inverted. Manager flipped stacks of to go containers over. **Corrected On-Site**
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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.
In server area, white tub of sugar not labeled. Manager added a label. **Corrected On-Site** **Repeat Violation**
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food.
In bottom of flip top reach in cooler on cook line, cut cabbage kept in non food grade to go bags.
Also, in steam table, yellow rice stored in non food grade to go bags.
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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.
In reach in cooler on cook line, top drawer of cooler has raw chicken and bottom drawer has raw beef. Drawers of cooler have large holes in bottom of drawers. Manager flipped raw chicken and raw beef.
Also, in walk-in cooler, two metal pans of raw chicken stored on top of pan of raw beef. Manager moved raw chicken to shelf not stored on top of raw beef.
Also, in flip top reach in cooler on cook line, bowl of raw beef stored on shelf above can of tomato puree. Manager removed raw beef from cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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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.
In steam table, two to go bags of yellow rice (86F-112F - Hot Holding). Rice placed in warmer two hours prior at opening. See stop sale.
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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.
In flip top reach in cooler on cook line, shredded cheese (46F - Cold Holding); cut lettuce (47F - Cold Holding). Manager stated all items were placed in cooler 1.5 hours prior but lids has been open during lunch hours. Manager shut lid to bring temperature down. **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.
In steam table, two to go bags of yellow rice (86F-112F - Hot Holding). Rice placed in warmer two hours prior at opening. See stop sale. **Repeat Violation** **Admin Complaint**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
On bottom shelf of prep table in kitchen, spray bottle of blue liquid stored on shelf next to clean buckets and equipment. Manager removed spray bottle from shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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05-05-4
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Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
Ambient air thermometer of flip top reach in cooler on cook line reading 36F. Inspector took ambient air temperature of 46F at time of inspection.
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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.
In flip top reach in cooler on cook line, milk opened yesterday or day before not date marked. Operator marked with oldest date. **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
No hand soap available at handwash sink next to ice machine. Manager replaced soap. **Corrected On-Site** **Repeat Violation**
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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.
Employee Lucas L. food handler training expired 5/15/2025. Manager stated books are ordered for retesting. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
In dish area, spray bottle of orange liquid and off white liquid not labeled. Manager labeled bottles.
Also, on bottom shelf of prep table, spray bottle of blue liquid not labeled. Manager labeled bottle. **Corrected On-Site**
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