| Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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14-05-4
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Basic - Cardboard used to line food-contact/non food contact shelves. Under cutting board, dry storage shelving **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged acoustic ceiling tiles **Warning**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Knives between wall and prep table **Corrected On-Site** **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 10+ by mop sink, 2 on wall by Three compartment sink **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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52-12-4
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Basic - Establishment advertised no MSG used in the food, but a large quantity of MSG was present in establishment. **Warning**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster. Shared **Warning**
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
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42-02-4
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Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty mop bucket after each use **Warning**
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21-04-4
|
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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|
14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. To go bags **Warning**
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33-16-4
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Basic - Open dumpster lid. Shared **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop. **Warning**
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|
06-05-4
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|
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp and chicken **Corrected On-Site** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
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|
25-32-4
|
|
Basic - Reuse of single-service articles. **Warning**
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23-09-4
|
|
Basic - Soiled reach-in cooler gaskets. **Warning**
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|
08B-13-4
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|
Basic - Stored food not covered in walk-in cooler/freezer **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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12A-16-4
|
|
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
|
|
50-08-5
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|
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 30 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr. **Warning**
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|
22-48-4
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High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Does not say food contact service sanitizer on label **Warning**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Strainer **Warning**
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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. cooked pork 54°f reached 34°f, spare ribs 43-45°f reached 33-43°f, cut cabbage 83-88°f reached 37°f put into freezer **Corrected On-Site** **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 101°f reheated to 199°f **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces **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 behind raw shrimp in reach in cooler **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Approximately 2 on pipe by mop sink, approximately 6 under three compartment sink, approximately 8 under prep table, approximately 40 between prep table and wall **Warning**
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35A-23-4
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High Priority - Roach excrement and/or droppings present. Back of prep tables **Warning**
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35A-18-4
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High Priority - Rodent chew marks present along walls/ceilings. Room by back door **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Bleach/cleaner on shelf with food **Warning**
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53A-06-5
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Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. 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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53B-07-5
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Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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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. **Warning**
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