| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Flour container and rice bag in dry storage area. **Repeat Violation**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. **Repeat Violation**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over back prep counter. Screw top cap drink.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phone on shelf over prep counter.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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08B-12-4
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Basic - Food stored in holding unit not covered. Multiple items in walk-in cooler.
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08B-38-4
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Basic - Food stored on floor. Shrimp in walk-in freezer, pork in walk-in cooler. **Repeat Violation**
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36-13-4
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Basic - Grease accumulated under cooking equipment. Heavy deposits on cook line.
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tongs resting in raw beef.
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21-10-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
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14-29-4
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Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Multiple in walk-in cooler. **Repeat Violation**
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door open, flies present.
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop. **Repeat Violation**
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08B-55-4
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Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Mushrooms.
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25-52-4
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Basic - Reuse of single-use number 10 cans.
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover.
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25-06-4
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Basic - Single-service items not inverted on cook line.
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25-33-4
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Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Cardboard lid used to hold fried chicken. **Repeat Violation**
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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23-10-4
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Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
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12A-07-4
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High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
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35A-08-4
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High Priority - Live flies in kitchen.
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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. Rice on counter 50°, cornstarch and water 64°, shrimp 49°, pork 45°. **Repeat Violation**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef, shrimp next to beef.
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk. **Repeat Violation**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cutting board and knife in back handwash sink.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen. **Repeat Violation**
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food.
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53B-13-4
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Intermediate - Proof of required state approved employee training not available for some 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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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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43-08-4
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Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Minors in kitchen.
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