| Violation
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Observation
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32-07-4
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Basic - Bathroom facility not clean.
- women's bathroom adjacent to kitchen **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- exterior of sauce and condiment bottles **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.
- table next to back door with linens
-Powerade in reach in cooler by fryers **Corrected On-Site** **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.
- employee eating near plates and drink station **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- employee bags/purses in dry storage area on shelf next to straws **Warning**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
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14-11-4
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Basic - Equipment in poor repair.
- rusting shelves in reach in cooler
- cutting board grooved throughout kitchen
- rusting drink equipment
- rusting dry storage shelves
**Warning**
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08B-30-4
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Basic - Food stored in dry storage area not covered.
-white melting chocolate on dry storage shelf uncover/closed **Corrected On-Site** **Warning**
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10-20-4
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Basic - In-use tongs stored on handle between uses.
- kitchen area **Corrected On-Site** **Warning**
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site** **Warning**
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25-05-4
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Basic - Single-service articles improperly stored.
- behind don Q. Bar **Warning**
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29-03-4
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Basic - Water on floor surface.
-in cracked tiles in various locations of the kitchen
- under the bar area **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- cooks line **Warning**
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36-10-4
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Basic - Worn, torn and/or soiled floors
-soiled floors dry storage area
-Cracked tiles in various area of the premises
- soiled walls in various areas premises
**Warning**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- employee touched purse, adjusted their pants and then handled clean cutting board **Warning**
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12A-10-4
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High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- employee touched mouth then handled bread and clean tongs **Warning**
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12A-25-4
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High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- employee scratched their head and proceeded to handle food
**Warning**
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- employee touched soiled apron, wiped knife on the apron and then did not wash their hands **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
- plantains 102-112°F, steam table **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- employee wiped their nose with single use blue gloves and continued to handle rice **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- squid **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
- soda nozzles soiled by drink service station
- interior of reach in cooler by grill
- plates for service soiled by cook line with food debris
- cutting board soiled **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.
-lid in handwash sink by stove area **Warning**
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- most handwash sinks throughout premises less than 100°F, temps observed to be 77-92°F, **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. **Warning**
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