| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
Located in rice steam cooker. **Repeat Violation**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Observed employee washing dishes and skipping sanitizer step.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-41-4
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Basic - Fan cover in walk-in cooler has accumulation of dust or debris.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
Under cookline.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Rice scoop on front counter in standing water. **Repeat Violation**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
Observed wash cloth under cutting board in kitchen area.
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33-33-4
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Basic - Large amount of unused equipment/supplies present.
Located by back door.
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36-62-4
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Basic - Light not functioning.
Located in hood.
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51-18-6
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Basic - No copy of latest inspection report available.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
Located on cookline. **Repeat Violation**
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
Located on cookline. **Repeat Violation**
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
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23-10-4
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Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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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.
Sliced pork on reach in cooler at 46°
Raw sliced beef in walk in cooler at 46°
Product held longer than 4 hours. **Repeat Violation**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
Observed raw chicken stored over raw beef in reach in kitchen.
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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.
Sliced pork on reach in cooler at 46°
Raw sliced beef in walk in cooler at 46° **Repeat Violation**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some 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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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.
Emailed a picture of consumer advisory to operator. **Corrected On-Site**
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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.
Raw beef and cooked rice has no date marks in walk in cooler.
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