| Violation
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Observation
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Cooking equipment on cooks line **Warning**
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler **Warning**
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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. Both cooler and freezer have boxes on floor and under shelves. In front service are Cuban. Bread **Warning**
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35A-03-4
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Basic - Dead roaches on premises. Sticky trap behind reach in cooler with approximately 3 dead roaches, 1 dead under prep table, 3 dead in AC unit closet, 1 dead on sticky trap in back **Warning**
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35A-20-4
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Basic - Dead rodent present. 1 dead on sticky trap in back storage. Operator cleaned at time of inspection. **Corrected On-Site** **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. Three drinks over prep table and one cup of coffee on prep table. **Corrected On-Site** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Various employees prepping food **Repeat Violation** **Warning**
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves. Back storage room **Repeat Violation** **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment heavy grease on cooks line, in walk in cooler and walk in freezer **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Near microwave **Warning**
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10-08-4
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Basic - Ice scoop handle in contact with ice. **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Above prep table **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Cooks line **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
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38-12-4
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Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Back storage **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cooks line **Repeat Violation** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cooks line **Warning**
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33-16-4
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Basic - Open dumpster lid. **Corrected On-Site** **Warning**
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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 storage room **Repeat Violation** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. On cooks line. **Warning**
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink on cooks line **Warning**
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36-50-4
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Basic - Unclean building components, attachments or fixtures. Lights in kitchen, exhaust fan pin kitchen **Warning**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Along cooks line, behind prep table, behind reach in cooler on cooks line, wall in back storage **Repeat Violation** **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Along cooks line **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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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Bulk bins under Cuban bread **Warning**
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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. Observed cook on line change gloves after handling soiled items with no handwash **Warning**
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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. Observed server take toast off out of toaster with bare hands. **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. In kitchen and front dining room **Warning**
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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. **Warning**
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11-05-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **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. Front sink, sink in kitchen blocked by cart **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink sink in kitchen water turned off. Operator turned on water at time of inspection **Corrected On-Site** **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. 5 employees in kitchen, 5 servers in front **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. Front handwash sink **Repeat Violation** **Warning**
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31B-03-4
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Intermediate - No soap /sign provided at handwash sink. Handwash sink in kitchen, and back cooking area **Warning**
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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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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Only unit in kitchen, tall unit. **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. Cooked pork, cut chicken and soups, various items in walk in cooler **Warning**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris and can opener **Warning**
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