| Violation
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Observation
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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. Coffee cup in prep area.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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08B-38-4
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Basic - Food stored on floor. In walk in freezer and bag of rice. **Corrected On-Site**
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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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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooks line
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Near salad cooler **Corrected On-Site**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Small reach in cooler cooks line. **Repeat Violation**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink in upstairs bar.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line **Corrected On-Site**
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50-17-2
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High Priority - High - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-18
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. One dented can of black beans
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm of chlorine.
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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. Placed raw grouper in pan, removed gloves, put gloves on with no hand wash.
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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 touched pre made dessert with bare hands
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03G-04-4
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High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
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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. Approximately 10 flies in different area throughout kitchen.
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01D-03-4
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High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **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. Cooked potatoes on cooks line at 71°f moved to working cooler.
Butter at server station at 67°f moved back to reach in cooler
Greek yogurt in salad cooler at 51°f
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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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01C-02-4
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Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussels ordered in January no tag, no mussels on site.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse knife. Educated employee about proper hand wash sink use.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. In small rooftop bar.
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53A-01-5
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Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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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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16-31-4
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Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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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.
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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 meat products in walk in cooler.
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22-06-4
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Intermediate - Wall mounted Slicer soiled with old food debris. **Corrected On-Site** **Repeat Violation**
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