| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
Cooks line nozzles
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
Sides of equipment **Repeat Violation**
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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.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Yellow, red, blue and green. Can be sanded down
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14-17-4
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Basic - Dry storage shelves have rust that has pitted the surface.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Kitchen staff
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14-11-4
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Basic - Equipment in poor repair.
Hand sink on cooks line falling off wall
Nozzles broken and sharp
Hand sink in server station falling off wall
Ice machine outside bottom is duct taped
Inside handle of walk in cooler missing
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36-22-4
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Basic - Floor area(s) covered with standing water.
To the left of the two door refrigerator on cooks line
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
Cooks line
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36-24-5
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Basic - Hole in or other damage to wall.
Under handsink on cooks line.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
Cooks line
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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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36-70-4
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Basic - Objectionable odor in establishment by dish machine
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
Bar cooler outside
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21-11-4
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Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
Kitchen
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23-08-4
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Basic - Soda gun holster with accumulated slime/debris.
Behind bar outside
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Outside bar storage area needs cleaning
Juicer in dry storage
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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.
Cooks line
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Too dark
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
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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. **Repeat Violation**
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
Kitchen
Behind outside bar three compartment sink
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Under hand sink on cooks line
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29-03-4
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Basic - Water draining onto floor surface.
Hand sink behind outside bar
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
200 ppm **Corrected On-Site**
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14-06-4
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Basic - Wood food-contact surface not properly sealed.
Dry storage shelves
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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.
Coleslaw 46° moved to freezer for quick cool down. **Corrective Action Taken**
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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.
Mushrooms 119°
Rice 109°
Reheated to 165° **Corrected On-Site**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
Several items not date marked. Fish, chicken , beef **Repeat Violation**
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53B-16-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Dishwasher
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53A-04-5
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Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Mike Dias
Zack
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by breading Station. Station needs to be moved
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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.
Cutting board
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
Behind bar outside
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Cooks line
Behind outside bar keg cooler
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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.
12 employees
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Behind bar
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Inspectors reads 106°
Restaurants reads 210° **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Pink spray bottle by mop sink
Blue spray bottle behind bar
**Repeat Violation**
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