| Violation
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Observation
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36-59-4
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Basic - Accumulation of dust/debris on exposed studs/joists/rafters. **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walk in cooler **Warning**
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01C-06-4
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Basic - Clams/mussels/oysters removed from original container for long-term storage. **Repeat Violation** **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. **Warning**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Food chopper on floor. **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Repeat Violation** **Warning**
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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. Cook line **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. **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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36-22-4
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Basic - Floor area(s) covered with standing water. **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. **Warning**
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36-17-4
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Basic - Floor tiles missing. **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable. **Warning**
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
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08B-38-4
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Basic - Food stored on floor. Oil **Repeat Violation** **Warning**
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36-31-4
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Basic - Hole in ceiling. **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Keg and mix reach in cooler behind bar. **Warning**
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08A-26-4
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Basic - Raw animal food stored next to unwashed produce. Raw pork **Warning**
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25-32-4
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Basic - Reuse of single-service articles. Fry line. **Warning**
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23-08-4
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Basic - Soda gun holster with accumulated slime/debris. **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **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. **Warning**
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Warning**
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36-30-4
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Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Prep area **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Sauce splash **Warning**
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29-17-4
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Basic - Waste line missing at soda gun holster. Dripping into ice. **Warning**
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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. **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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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Twice **Repeat Violation** **Warning**
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22-54-4
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Basic - High Priority - Equipment and utensils rinsed after the application of the sanitizer solution. Bar sink. **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 7 flies. **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. sauces (61°F); (63°F); (53°F); (67°F); (81°F); (69°F - Cold Holding); salsa (46°F - Cold Holding); Cole slaw (59°F - Cold Holding); cut cabbage (48°F - Cold Holding); batter wet (89°F - on cook line counter), **Repeat Violation** **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. red onions (113°F - Hot Holding); peppers (120°F - Hot Holding); white onions (119°F - Hot Holding), fried pickles ; fried pickles (78°F - Hot Holding); cooked shrimp (78°F - Hot Holding); fried onions (74°F - Hot Holding)**Warning** **Repeat Violation** **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 chicken over shrimp and grouper **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Reach in freezer **Warning**
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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation** **Warning**
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Repeat Violation** **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 crates and buckets at bar. **Warning**
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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. Pitcher **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation** **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. Observed 21 employees **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Warning**
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51-16-5
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Changed storage area into a prep area, added prep tables, no hand wash sink. Floors walls and ceilings aren't finished. **Warning**
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53B-01-5
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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 contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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02A-01-4
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Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Repeat Violation** **Warning**
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22-01-4
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Intermediate - Soda gun soiled. **Warning**
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22-18-4
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Intermediate - Soil residue in food storage containers. Flour **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Yellowish liquid and blue liquid. **Repeat Violation** **Warning**
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