| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Water inside the steam table, full with grease and food build up.
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36-35-4
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Basic - Ceiling soiled with accumulated grease.
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24-14-4
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Basic - Clean utensils stored between equipment and wall.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation.
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14-11-4
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Basic - Equipment in poor repair. 3 reach in coolers not properly maintaining foods at or below 41°F. Located in front of non working walk in cooler.
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36-15-4
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Basic - Food debris accumulated on kitchen floor.
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36-13-4
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Basic - Grease accumulated under cooking equipment.
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36-24-4
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Basic - Holes in walls , all over kitchen, under sinks, behind equipment, three compartment sink area.
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36-68-4
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
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36-56-4
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Basic - Large amount of grease on wall/ceiling above cooking equipment that does not have a hood ventilation system.
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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.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation.
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25-04-4
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Basic - Single-service items stored on floor.
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36-27-4
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Basic - Wall soiled with accumulated food debris.
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36-28-4
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Basic - Wall soiled with accumulated grease.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
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12A-06-4
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High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Spooning plant food with bare hand and spoon, place in reach in cooler.
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12A-20-4
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High Priority - Employee washed hands with no soap.
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Plant food, gravy, plant food
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35A-05-4
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High Priority - Roach activity present as evidenced by 50 live roaches found on the floor and walls at the three compartment sink area , on floor and wall behind a reach in cooler near the fryer area, inside a non working walk in cooler and freezer, on walls behind and underneath a food prep table near the back door.
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent 20 fresh and dried droppings found behind a food prep table and store room floors.
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03A-03-4
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High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. See stop sale.
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 5
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53A-13-4
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Intermediate - Certified food manager fails to exhibit active managerial control.
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53A-10-4
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Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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05-08-4
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Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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53B-01-4
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Kitchen
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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