| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. **Warning**
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. On cookline **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cup used as scoop for soy sauce **Warning**
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14-05-4
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Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves in walk in cooler **Corrected On-Site** **Warning**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bulk bag of carrots **Corrected On-Site** **Warning**
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36-36-4
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Basic - Ceiling tile missing. Kitchen **Warning**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean equipment on storage shelf **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
Observed approx 30 dead roaches behind equipment on cookline.
Observed approx 10 dead roaches near restrooms.
Observed approx 20 dead roaches at sushi station.
Observed approx 10 dead roaches by server beverage station.
Observed approx 5 dead roaches at dish machine **Warning**
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair chest freezer **Repeat Violation** **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Employee glasses stored on make table cutting board **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cook **Repeat Violation** **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen **Warning**
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08B-38-4
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Basic - Food stored on floor. Bulk soy sauce on cookline **Corrected On-Site** **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Under cooking equipment. **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Throughout kitchen **Repeat Violation** **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle **Warning**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. On cookline **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Plastic thank you to go bags used for food storage **Repeat Violation** **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Back doors **Repeat Violation** **Warning**
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25-35-4
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Basic - Reuse of single-use articles. **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Make table on cookline **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Ready to eat onions not covered **Warning**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler **Warning**
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. Walk in cooler **Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Warning**
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All food in reach in cooler make table on cookline greater than 41F **Warning**
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41-07-4
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High Priority - Container of medicine improperly stored. Medicine stored with food **Corrected On-Site** **Repeat Violation** **Warning**
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fresh aquacultured salmon offered with no proof of being pellet fed **Warning**
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41-14-4
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High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Pesticide stored under prep tables next to single service items throughout kitchen and at sushi station. **Warning**
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03F-02-4
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High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined. Sushi rice with no time marking at sushi bar. **Warning**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef stored over raw beef in reach in freezer. **Corrected On-Site** **Warning**
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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. Raw beef stored over raw shrimp **Corrected On-Site** **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Observed approx 15 live roaches on cookline.
Observed 5 live roaches at sushi station.
Observed 2 live roaches under buffet table.
Observed 2 live roaches at dish machine. **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Baking soda stored with food in walk in cooler **Corrected On-Site** **Warning**
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
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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 opened 3 days prior not date marked **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by arm chair. **Corrected On-Site** **Warning**
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53A-05-5
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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53B-13-5
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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 contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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