| 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. **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.
- reach in cooler gaskets
- exterior of iced tea container
- - exterior of seasoning bottles
- exterior of bulk bins
- dry storage shelves
- exterior of fryer
- exterior of hot hold station
**Warning**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. **Warning**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
- 2 dead roaches: one under reach in cooler, 1 in dry storage **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- open cup on metal prep table **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.
- opened water bottle on prep table **Repeat Violation** **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Walmart salad in reach in cooler **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.
- cellphones, keys, book bags, and bicycle stored in food holding and/or prep/service areas **Warning**
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14-11-4
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Basic - Equipment in poor repair.
- rusting metal prep tables
- rusting food equipment
- torn foil on shelves
- rusting food service utensils
- grooved cutting boards
**Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water.
- various areas
Other observances:
- walls soiled/ stained/ stripping; possible mold- like substance in various areas
- ceiling dusty/ soiled/ stained/damaged; possible mold like substance
**Warning**
**Warning**
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08B-43-4
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Basic - Food stored in a room/shed that is not fully enclosed.
- can foods, rice, beans, seasonings and Walk in cooler in added extension of building by using wooden walls/ panels that are not fully enclosing or protecting said items. There are visible gaps and broken panels allowing for possible of vermin and environmental contaminants **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered.
- lemons in container in kitchen
- sauce in Walk in freezer **Warning**
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08B-38-4
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Basic - Food stored on floor.
- meat and salsa on Walk in cooler floor **Repeat Violation** **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
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10-02-4
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Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- various utensils on soiled or inappropriate surfaces **Warning**
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33-33-4
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Basic - Large amount of unused equipment/supplies present.
- Coca Cola drink machine **Warning**
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35A-12-4
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Basic - Mosquitoes breeding in standing water.
- mop water discarded on the ground outside of building breeding/ attracting mosquitos as evidenced by the many mosquitos observed
- tree with gap holding murky water has mosquitos congregating in/above
Inspector observes this via the bites derived on my arms standing directly in front of area **Warning**
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted. **Warning**
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51-18-6
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Basic - No copy of latest inspection report available. **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
- 2nd floor bathroom and kitchen handwash sink
**Repeat Violation** **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler.
- bar area **Warning**
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16-48-4
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Basic - Old food stuck to clean dishware/utensils. **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. **Warning**
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35B-12-4
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Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
- exterior added room to hold food, service items, chemicals, Walk in cooler has gaps, broken panels, etc. **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- raw
**Repeat Violation** **Repeat Violation** **Warning**
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25-05-4
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Basic - Single-service articles improperly stored.
- coffee filters soiled in black crate under iced tea shelf **Warning**
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42-03-4
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Basic - Storage of maintenance equipment in areas that may result in cross contamination. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- by iced tea dispenser in the kitchen **Warning**
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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.
-seasonings, sugar removed from manufacturer packaging and not identified in bulk container **Warning**
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03D-01-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- 10lbs rice 148°F, from 200pm temped at 4:12 **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- employee entered the kitchen no handwash then handle chip platter **Warning**
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12A-12-4
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High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- employee went from raw meat to lettuce **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.
- all employees at some point observed to do this violation **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 wiped the sweat off of his forehead no handwash or glove change then went right back to food service **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- lemons
-lime
- chips **Warning**
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28-14-4
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High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
- tomato sauce **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
- 10-15 live flies in kitchen area contacting food on cooks line. See stop sale for limes and chicken **Warning**
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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.
All items below are observed to be 51-69°F,
- entire Walk in cooler:
-shell egg approximately 15dozen
-cooked rice approximately 16lbs
- molding tomato sauce 3lbs
- salsa 2lbs
- sour cream 160lbs
- fresco cheese 5.39lbs
- American cheese 360lbs
- pico de gallo 11-12lbs approx
- cooked vegetables 3lbs approx
- cheese in tubs 10lbs approx
- lettuce 60lbs
entire reach in coolers: (all approx. amounts)
- raw shrimp 5lbs
- raw beef 5lbs
- raw steak 5lbs
- raw chicken 5lbs
- cut tomatoes 3lbs
-cooked mushrooms 2lbs
-pico de gallo 5-7lbs
- carne de res 5lbs
- shredded American cheese 10-15lbs
- shredded cheese 5lbs
- diced tomatoes 3lbs
- sliced tomatoes 3lbs
- sour cream 5lbs
- cooked shrimp 1lb
- cooked rice 10lbs
- guacamole 10lbs
**Warning** **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.
- beans at room temp 126°F, **Warning**
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35A-09-4
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High Priority - Presence of insects, rodents, or other pests.
- ants in kitchen area and Walk in cooler area too many to count **Warning**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food.
- chicken above beef above fish **Warning**
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35A-23-4
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High Priority - Roach excrement and/or droppings present.
- too many to count on top of cardboard lining dry storage shelves holding food **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
- approximately 20 in dry storage area on the shelves with food item
- too many to count in Walk in cooler/dry storage area due to lack of perimeter protection **Warning**
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35A-21-4
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High Priority - Rodent burrow or rodent nesting materials present.
- chewed up plastic lid on top of tortilla container with rub mark
- chewed cardboard
- chewed foam **Warning**
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- server came into the kitchen with 2 plates and a bowl, no handwash after placing in soiled pile then plated chips barehanded **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 grabbed/itched/touched crotch area without glove change then returned to food service **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.
- limes contacted by fly
**Warning**
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41-09-4
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High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- bleach next to service items in the kitchen **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
- interior of all reach in coolers
- interior of Walk in cooler **Warning**
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- person in charge shows disregard for knowledge and corrective action **Warning**
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16-33-4
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Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- no one knows anything about a test kit **Warning**
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53B-15-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. **Warning**
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13-06-4
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Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- server with long nails grabbing tortilla chips **Warning**
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05-07-4
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Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **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.
- black plastic canister **Warning**
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- 78°F, by fryer and ran for two minutes **Warning**
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04-02-4
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Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
- ambient air Walk in cooler 52°F, and holding
- ambient air in all reach in cooler 52°F,
- not enough room in Walk in freezer to utilize for temperature correction of cold hold items
- ice in ice machine only has about 20lbs ice
- one reach in cooler in back area is functional but packed to the brim
- operator has not made an attempt to correct temperatures despite multiple prompts/explanation
All items below are observed to be 51-69°F,
- entire Walk in cooler:
-shell egg approximately 15dozen
-cooked rice approximately 16lbs
- molding tomato sauce 3lbs
- salsa 2lbs
- sour cream 160lbs
- fresco cheese 5.39lbs
- American cheese 360lbs
- pico de gallo 11-12lbs approx
- cooked vegetables 3lbs approx
- cheese in tubs 10lbs approx
- lettuce 60lbs
- guacamole 10lbs
entire reach in coolers: (all approx. amounts)
- raw shrimp 5lbs
- raw beef 5lbs
- raw steak 5lbs
- raw chicken 5lbs
- cut tomatoes 3lbs
-cooked mushrooms 2lbs
-pico de gallo 5-7lbs
- carne de res 5lbs
- shredded American cheese 10-15lbs
- shredded cheese 5lbs
- diced tomatoes 3lbs
- sliced tomatoes 3lbs
- sour cream 5lbs
- cooked shrimp 1lb
- cooked rice 10lbs
**Warning**
Warning** **Warning**
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53A-05-6
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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/hotels-restaurants/food-lodging/food-manager/ **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
- upstairs bathroom **Warning**
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Warning**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- beans on table across from three compartment sink temping at 120°F, Also too deep
**Warning**
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
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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.
- milk drink in Reach in cooler and all items in reach in cooler and Walk in cooler **Warning**
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