| Violation
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Observation
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Monkey bar coolers inside and out.
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23-06-4
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Basic - Build-up of food debris, dust or dirt and condensation in Reach in coolers in monkey bar.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. On fryers and sides equipment
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. In monkey bar screen room.
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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.
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36-57-4
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Basic - Ceiling fan had accumulation of dust/debris. In monkey bar and kitchen cobwebs.
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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. Monkey bar
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Dirty container behind monkey bar.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
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35A-03-4
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Basic - Dead roaches on premises. Five dead under hot bar
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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. **Corrected On-Site**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Monkey bar and kitchen
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Throughout kitchen and behind bar under equipment
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08B-38-4
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Basic - Food stored on floor. Pickles in kitchen, chips on floor in monkey bar, oil on floor in kitchen. **Corrected On-Site** **Repeat Violation**
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08B-52-4
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Basic - Food stored under dripping AC vent. . In monkey bar also vent in dining room is dripping onto the floor.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment.
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted.
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51-18-6
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Basic - No copy of latest inspection report available.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. At front sink, monkey bar and women's room.
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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Fish 490, chicken 49° beans 49°, prime rib 46°, cheese 49° moved to another cooler **Corrective Action Taken**
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12A-18-4
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High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
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12A-17-4
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High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Line cook dipped hands in sanitizer bucket.
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12A-19-4
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High Priority - Employee washed hands with cold water. Line cook.
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12A-20-4
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High Priority - Employee washed hands with no soap. Line cook dipped hands in a sanitizer bucket.
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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. Shrimp 49°, beans 49° fish 47° in Walk in cooler.
Monkey bar cooler - cream cheese 45°, milk 49° butter 49° turkey 47° Ham 44° Roast beef 45°
Salad bar-cut tomatoes 58°, cut lettuce 52° butter 55° moved to working cooler.
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03E-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 117 potatoes corrected to 201.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Chicken over pickles **Corrected On-Site**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 15 live roaches under hot bar in kitchen holding food. Ten live in cooler on coolers on cooks line . Eight live underneath cooler in l kitchen. Four under reach in cooler by bread racks 30 underneath prep table in back kitchen. Two under hand sink in kitchen.
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
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05-05-4
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Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Behind monkey bar
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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.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink.using a bucket of lukewarm water at the end of the cook line, no soap, ho running hot water.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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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. Behind bar upstairs and monkey bar.
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31A-04-4
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Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By three compartment sink.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Server rinsing dish in monkey bar.
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Back hand sink **Repeat Violation**
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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 sink and behind bar **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink . behind bar **Corrected On-Site**
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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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.
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