| Violation
|
|
Observation
|
|
22-20-5
|
|
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In prep area both ice machine bins have black/green mold like substance.
|
|
14-01-5
|
|
Basic - Bowl or other container with no handle used to dispense food.
In prep area metal pan used as a scoop in bulk breading.
At wait station in bottom of salad reach in cooler plastic soufflé cup used as scoop in corn. Operator removed both items. **Corrected On-Site**
|
|
12B-12-5
|
|
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
In dish area no lid on employee drink.
|
|
08B-49-4
|
|
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
In stand up reach in cooler at cook line, unopened employee drinks on top shelf. Operator removed drinks. **Corrected On-Site**
|
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting.
Dish area metal pans stacked before air drying. **Repeat Violation**
|
|
14-11-5
|
|
Basic - Equipment in poor repair.
Observed one black rolling cart top shelf cracked.
Multiple reach in cooler/ freezer gaskets torn. **Repeat Violation**
|
|
36-73-4
|
|
Basic - Floors/walls and/or ceilings soiled/has accumulation of debris.
At cook line floor under cooking equipment soiled with grease and debris.
In walk in cooler walls and fans covers soiled with dust and food residue. **Repeat Violation**
|
|
14-69-4
|
|
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
At cook line slide top reach in freezer ice and food debris build up at gasket.
In walk in freezer ice build up on floor.
In walk in cooler at bar, ice build up cooling unit.
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees.
At wait station hand wash sink missing sign. Operator posted sign. **Corrected On-Site**
|
|
23-03-4
|
|
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line hood filters over grill have grease buildup.
At bar exterior of glass door reach in freezer has black/green mold like substance. **Repeat Violation**
|
|
33-16-4
|
|
Basic - Open dumpster lid.
One lid open on dumpster. **Repeat Violation**
|
|
22-16-4
|
|
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
At cook line interior of unused reach in cooler drawers, interior has build up. **Repeat Violation**
|
|
29-49-6
|
|
Basic - Standing water in bottom of reach-in-cooler.
At bar standing water in bottom of glass reach in cooler. **Repeat Violation**
|
|
36-02-5
|
|
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Floors throughout kitchen not sealed,
|
|
08B-17-4
|
|
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
In walk in cooler bag of unwashed onions stored over case of ready to eat corn. Operator moved onions. **Corrected On-Site**
|
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry.
At outside mop sink area, mop stored in mop bucket and bottom of sink. Operator inverted mops. **Corrected On-Site**
|
|
03D-02-5
|
|
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
In walk in cooler, sweet potatoes (47,48,47,44F - Cooling). Operator stated potatoes in cooler overnight. Potatoes wrapped in foil and stacked on top of each other.
|
|
03D-01-5
|
|
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
On cart at end of cook line, ribs (74F - Cooling). Operator stated item has been cooling for 2.25 hours.
Ribs in deep pan with liquid covered wit( two layers of aluminum foil and lid.
|
|
01B-36-5
|
|
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
On cart at end of cook line, ribs (74F - Cooling). Operator stated item has been cooling for 2.25 hours.
|
|
35A-02-8
|
|
High Priority - Live, small flying insects found.
Observed a total of three flying insects. One at end of cook line. Two at dish area.
|
|
22-43-4
|
|
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Triple Sink (Quaternary 0ppm).
Operator made new sanitizer sink, tested 200 ppm. **Corrected On-Site**
|
|
12A-02-4
|
|
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Employee placed dirty dishes at dish area, removed prepackaged sauce from reach in cooler without washing hands.
|
|
01B-02-5
|
|
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In reach in cooler at end of cook line near drive through area, corn (59F - Cold Holding). Operator stated item in cooler overnight.
|
|
03A-02-5
|
|
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In reach in cooler at end of cook line near drive through area, corn (59F - Cold Holding). Operator stated item in cooler overnight.
|
|
03B-01-6
|
|
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At meat cutting station, scrap meat (78F - Hot Holding).
Operator stated item out for one hour. Operator voluntarily discarded. **Corrective Action Taken**
|
|
03D-15-4
|
|
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In walk in cooler, sweet potatoes (47,48,47,44F - Cooling). Operator stated potatoes in cooler overnight. Potatoes wrapped in foil and stacked on top of each other.
On cart at end of cook line, ribs (74F - Cooling). Operator stated item has been cooling for 2.25 hours.
Ribs in deep pan with liquid covered wit( two layers of aluminum foil and lid.
|
|
22-02-4
|
|
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
At bar soda gun has build up of syrup in nozzle. **Repeat Violation**
|
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing.
Hand wash sink at dish area has metal scrub pad in sink. Operator removed. **Corrected On-Site**
|
|
53B-14-5
|
|
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.
Two employee certificates expired 06/2026. Operator had one employee complete training during inspection. **Corrective Action Taken**
|
|
27-16-4
|
|
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Hand wash sink at the end of the cook line, hot water turned off. Operator stated sink has link, she turned hot water off. Operator turned on hot water. **Corrected On-Site**
|
