| Violation
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Observation
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35A-03-4
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Basic - Dead roaches on premises. Observed approximately 8 dead roaches under counter where some clean single use-containers are stored. According operator they conducted extermination on 10/8. Operator showed the receipt. Employee started cleaning the shelf.
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14-11-4
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Basic - Equipment in poor repair. Oven door in disrepair. **Repeat Violation**
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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. Observed a gap on the exterior door to allow the entrance of any vermin.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Observed some cracked floor tiles. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor. Observed case of bottles of water on the floor behind the front counter. Also observed a lot of food on walking freezer floor ( chicken, plant food, turkey; pork)
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05-17-4
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Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
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14-73-4
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Basic - No container installed for catching grease from hood drip tray. Observed not catching grease container in hood located on the left side of the kitchen.
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16-04-4
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Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Repeat Violation**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Observed accumulation of a substance that looks like mold in reach in freezer gaskets, accumulation of grease in hood filters,
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust shelves in walking freezer and walking cooler. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to the hood with accumulation of grease.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Observed plastic containers with flour, salt, corn meal not identified with the common name. **Repeat Violation**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed employee cleaning prep table and then, engaged in food preparation without washing hands.
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees washing dishes without sanitizing them. Employees were coached about how to do warewashing procedure.
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment operating without a current license from the Division of Hotels and Restaurants. Observed establishment open and serving food at the time of the inspection. **Repeat Violation**
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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. Observed bean soup at 123°f , cooked kalalu ( okra) at 98°f. Also cow foot (96°F - Hot Holding); cooked oxtail (106°F - Hot Holding); ( according operator less than 4 hrs). Operator started reheating the food. **Corrective Action Taken** **Repeat Violation**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed 4 live roaches crawling on crevices under preparation table located in the kitchen area, also 2 live roaches inside crevices under steam table in the kitchen, 1 live roach inside open and empty space next to 3 compartment sink, 1 live roach behind flour container in dry storage ( all in the kitchen area)
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Observed handwash sink blocked by the garbage container. Operator moved the trash container to grant access to the handwash sink.
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14-16-4
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Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Steam table, oven door under stove ( all located in the kitchen area)
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in the kitchen. Operator restocked the station. **Corrected On-Site**
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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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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures.
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