| Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Line 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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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
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21-05-4
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Basic - Cloth used as a food-contact surface.
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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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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans
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35A-03-4
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Basic - Dead roaches on premises. 6 dead in storage room **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.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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36-11-4
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Basic - Floors not maintained smooth and durable. Kitchen
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves.
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36-24-5
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Basic - Hole in or other damage to wall. By Reach in Freezer
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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38-01-4
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Basic - Light shield damaged/in disrepair.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door
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08A-27-4
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Basic - Raw animal food not properly separated from unwashed produce.
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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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.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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50-17-2
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High Priority - High - Operating with an expired Division of Hotels and Restaurants license. **Warning**
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03A-01-4
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High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. **Corrective Action Taken** **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. **Warning**
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Churro station and enchilada station on buffet with no sneeze guard
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Corrected On-Site**
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12A-19-4
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High Priority - Employee washed hands with cold water. **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. 3 live **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.ranch 59°, salsa 59° both over night in Reach in, flan 65, cut lettuce 50°, cut tomatoes 48° all on buffet, fish 65 in walk in cooler **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. Chicken 119°, cheese sauce 110° **Corrective Action Taken** **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.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 live in storage room **Warning**
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Corrected On-Site**
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site** **Warning**
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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. **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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11-01-4
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Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus.
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Dish washing area
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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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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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
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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.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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22-18-4
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Intermediate - Soil residue in food storage containers.
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45-05-4
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Portable fire extinguisher missing from its designated location. For reporting purposes only. K class
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