| Violation
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Observation
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. In all prep areas and dish area of kitchen
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
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35A-03-4
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Basic - Dead roaches on premises. 1 dead roach observed in hand sink across from hot buffet
10 dead roaches in white reach in cooler by dish
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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. In back dish area
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Throughout kitchen
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. At bar
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08B-38-4
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Basic - Food stored on floor. Bag of onions on walk in cooler floor
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment by fryers
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36-24-5
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Basic - Hole in or other damage to wall. Oven by range gaps
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33-33-4
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Basic - Large amount of unused equipment/supplies present.
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36-62-4
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Basic - Light not functioning. Above hot Buffet, and in kitchen line
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. At bar
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14-40-4
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Basic - Nonfood-contact equipment in poor repair. Walk in cooler door
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36-70-4
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Basic - Objectionable odor in establishment. In walk in cooler
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25-05-4
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Basic - Single-service articles improperly stored. Case of to go cups stored on floor in dry storage
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33-34-4
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Basic - Storage area not maintained clean and organized.
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38-02-4
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Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Operator repaired light
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36-72-4
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Basic - Walk-in coole floor soiled.
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
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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.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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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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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
Case of plantains.
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs above plantains
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Observed approximately 25- 30 live roaches under prep table across from dish area
Observed 1 live roach in front of walk in cooler
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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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 bar
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31B-03-4
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Intermediate - No soap provided at handwash sink. At bar
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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. **Repeat Violation**
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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.
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41-04-4
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Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Bottle of fabric softner on prep shelf
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27-17-4
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Intermediate - Water pressure lacking at fixtures that require the use of water.
Observed at hand wash station at front counter, no hot or cold running water.
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