| Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair, missing ceiling tiles in kitchen **Warning**
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35A-03-4
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Basic - Dead roaches on premises. Observed dead
1 on floor behind bar
1 in three compartment sink behind bar **Repeat Violation** **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Throughout kitchen **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. Below cook line. **Warning**
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle. Grease by back door and grease receptacle **Repeat Violation** **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Washable wall material has several gaps and separating in spots. Operator needs to seal gaps as to help minimize harbor spots for vermin **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface, on 4 burner stove **Repeat Violation** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris - behind cook line **Warning**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice brown (61°F - Cooling); cooked white rice (60°F - Cooling); cooked pork (59°F - Cooling); cooked turkey (60°F - Cooling). Items cooling from the previous day. Items In three door cooler by back entrance **Repeat Violation** **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. Cooked beef in white door cooler at back hallway **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. cooked beef and pumpkin soup (49°F - Cold Holding) over four hours. See stop sale
In three door cooler by back entrance **Repeat Violation** **Admin Complaint**
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over raw pork, frozen vegetables in chest freezer in kitchen area. Raw chicken and pork have been bagged on site **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed
1 on wall above entrance to kitchen
1 on wall above three compartment sink
1 behind bar by hand sink
1 on floor by mop sink
2 on wall above mop sink
2 on soda box storage **Repeat Violation** **Admin Complaint**
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03A-03-4
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High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Ambient temperature of cooler 48-49 degrees F. Food items stored in cooler 49 degrees F. More than four hours. See stop sale. In three door cooler by back entrance **Repeat Violation** **Admin Complaint**
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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. cooked rice brown (61°F - Cooling); cooked white rice (60°F - Cooling); cooked pork (59°F - Cooling); cooked turkey (60°F - Cooling) cooling from previous day. These items located in three door cooler by back entrance **Warning**
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14-74-5
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Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Three door cooler by back entrance- holding foods 48-49 degrees F. **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. Bucket in hand sink at bar **Corrected On-Site** **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Both the ladies and men's restrooms no hot water 83,degrees F. This violation previously cited on 7/12/2017. Advised operator that they have 60 days from that inspection to comply. **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. At sink next to cook line **Warning**
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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. previously cited on 7/12/2017, advised operator that they have 60 days from that date to comply. **Repeat Violation** **Warning**
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked items cooling covered and in deep pans 60 degrees F, from previous night. Items not meeting cooling parameters **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 beef stew in white door cooler not dated- from several days prior preparation- food moldy **Warning**
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