| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On coolers and tables
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Bag on shelf
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
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10-08-4
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Basic - Ice scoop handle in contact with ice.
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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.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Under cooking equipment
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
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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.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Shakers
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting. Under cooking equipment
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03D-01-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings cooked at 2 temped at 4:30 at 80°
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
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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. 1 fly in kitchen
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Chicken over corn
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. By items at triple sink
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken wings
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by stool
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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.
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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.
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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. Chick n
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