| Violation
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Observation
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.
Kitchen **Repeat Violation**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
By handsink in kitchen
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance
Vents by cooks line are dusty. . **Repeat Violation**
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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.
Baskets on shelf on cooks line above microwave
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28-02-4
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Basic - Condensation or other drainage not disposed of according to law.
Walk in freezer ceiling is dripping
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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.
Operator Threw beverage away. **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair.
Handles on reach in cooler on cooks line
Front panel missing of reach in cooler. Vent is dirty
Walk in cooler door bottom is separated from the door
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36-71-4
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Basic - Floor drains/drain covers heavily soiled.
Throughout kitchen and behind bar
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair
Kitchen . **Repeat Violation**
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of oven.
Top of Blodgett
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
Stand up freezer in kitchen
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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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33-23-4
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Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Grease receptacle on the rear of the building.
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36-24-5
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Basic - Hole in or other damage to wall.
Behind hand wash sink
Jagged edges on bottom of the wall by the Walk in cooler
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Sugar scoop **Corrected On-Site**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
**Repeat Violation**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
Back door. Screen door does not close properly. **Repeat Violation**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
Reach in cooler. Two door stand up cooler in kitchen. . **Repeat Violation**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Outside of sugar container in kitchen
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08B-14-4
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Basic - Stored food not covered in walk-in freezer.
Breaded fish **Corrected On-Site**
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises.
Broken bench, fencing, table and other items that can offer harborage or breeding grounds for pests outside side door by patio
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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.
Employee touching toast with bare hands
Educated. I discussed Bare Hand contact with employee. **Corrective Action Taken**
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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.
Two live flies in kitchen. **Repeat Violation**
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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.
Two door reach in cooler tall stand up -
Cooked potatoes 46°
Sausage 46°
Cut lettuce 46°
Rechecked at end of inspection 44°
Instructed operator to monitor cooler and remove all Time Temperature Control for Safety Foods if the cooler cannot maintain a temperature of 41° or below. This should be checked by using a calibrated probe thermometer. If this is not possible the cooler needs to be left empty.
The gasket on this cooler is torn and has been glued. The left side door does not seal properly. **Corrective Action Taken**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
30 dry droppings on shelf next to soda boxes
10 dry droppings under shelving unit where slicer and clean equipment is stored.
5 dry droppings under hand wash sink in kitchen.
5 dry droppings by beer cases
**Repeat Violation** **Repeat Violation** **Admin Complaint**
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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.
White deflector plate has a build up of a mold like substance
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01C-02-4
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Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
Employees do not know where tags are kept.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by empty crates/ and co2 tank. Only access from one side. Access is hindered from cooks line
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nathan **Repeat Violation**
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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.
Raw oysters served at restaurant. I printed a raw oyster consumer advisory that was hung on wall
Printed **Corrected On-Site**
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