| 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.
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. Dry storage area.
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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35A-03-4
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Basic - Dead roaches and flies on premises. 1 dead roach on the floor tin the prep area by the walk in cooler. Walk in cooler. 1 dead fly on a shelf nearby block ham and block cheese. Operator cleaned during the inspection. **Corrected On-Site**
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. Fish display case front counter.
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14-11-4
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Basic - Equipment in poor repair. Stand up reach cooler in the kitchen: ambient temperature 60-63°F. Fish spares, front counter: refrigerated glass display case, ambient temperature 53°F -63°F. Operator discarded food that was not at proper temperature and moved food that was within proper temperature to the walk in cooler. Operator called for service. **Corrected On-Site**
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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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36-22-4
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Basic - Floor area(s) covered with standing water. Walk in cooler.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled.
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36-11-4
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Basic - Floors not maintained smooth and durable. Walk in cooler and walk in freezer.
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08B-38-4
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Basic - Food stored on floor. Walk in freezer: cases of fish. Dry storage area: cases of plantains. Operator moved items to shelf.
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36-24-5
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Basic - Hole in or other damage to wall. Located behind fish display.
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14-69-4
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Basic - Ice buildup in reach-in freezer. Kitchen.
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14-70-4
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Basic - Ice buildup in walk-in freezer floor.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
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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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33-16-4
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Basic - Open dumpster lid.
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06-01-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Fish area: corvina inside the prep sink . Operator placed inside reach in cooler.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Kitchen.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. All coolers.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Plantains, ham, and cut onion.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Dry storage area area and on top of the walk in cooler.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
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29-11-4
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Basic - Water leaking from pipe in the walk in cooler underneath unit.
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12A-18-4
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High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook washed hands and dried wet hands on pants. Employee washed hands and did not dry hands.
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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. 20+ live flies in the storage/ preparation area around dicers and slicer machines near walk in freezer. No contamination observed at this time. **Repeat Violation** **Admin Complaint**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food.
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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. Front counter display case: mahi-mahi (56°F - Cold Holding); mahi-mahi tenders (56°F - Cold Holding); corvina (60°F - Cold Holding); shrimp (43°F - Cold Holding); salmon (51°F - Cold Holding); king fish (53°F - Cold Holding); scallops (51°F - Cold Holding); sardines (53°F - Cold Holding). kitchen reach in cooler: pasta (50°F - Cold Holding); ham (47°F - Cold Holding); Swai (51°F - Cooling); milk (49°F - Cold Holding); cooked rice (54°F - Cold Holding); croquettes (50°F - Cold Holding); cooked plantains (63°F - Cold Holding); salsa blanco (63°F - Cold Holding); crab (47°F - Cold Holding); diced ham (52°F - Cold Holding); cooked fish (49°F - Cold Holding); crap meat (53°F - Cold Holding); shrimp (53°F - Cold Holding); evaporated milk (57°F - Cold Holding); cooked root vegetables(54°F - Cold Holding); concentrated milk (44°F - Cold Holding); squid (53°F - Cold Holding); raw chicken (53°F - Cold Holding); cod (56°F - Cold Holding). As per operator, all food stored in units overnight.
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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. Kitchen: soup (112-127°F - Hot Holding). Operator reheated to 177°F. **Corrected On-Site**
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35A-09-4
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High Priority - Presence of insects, rodents, or other pests. 7 live flies in the prep area on the meat cutting machine . 2 live flies on a wet soiled towel on a prep table in the prep area. **Admin Complaint**
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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. Raw shell eggs stored above above cut lettuce.
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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. Front counter display case: mahi-mahi (56°F - Cold Holding); mahi-mahi tenders (56°F - Cold Holding); corvina (60°F - Cold Holding); shrimp (43°F - Cold Holding); salmon (51°F - Cold Holding); king fish (53°F - Cold Holding); scallops (51°F - Cold Holding); sardines (53°F - Cold Holding). kitchen reach in cooler: pasta (50°F - Cold Holding); ham (47°F - Cold Holding); Swai (51°F - Cooling); milk (49°F - Cold Holding); cooked rice (54°F - Cold Holding); croquettes (50°F - Cold Holding); cooked plantains (63°F - Cold Holding); salsa blanco (63°F - Cold Holding); crab (47°F - Cold Holding); diced ham (52°F - Cold Holding); cooked fish (49°F - Cold Holding); crap meat (53°F - Cold Holding); shrimp (53°F - Cold Holding); evaporated milk (57°F - Cold Holding); root veg (54°F - Cold Holding); concentrated milk (44°F - Cold Holding); squid (53°F - Cold Holding); raw chicken (53°F - Cold Holding ng); cod (56°F - Cold Holding). As per operator, all food stored in units overnight.
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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. Located in fish market area, ware wash area, and dry storage area.
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51-16-7
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Observed establishment has dry storage area in the same complex ( building 7224) with paper goods, canned food, and bottled drinks, prep area, prep sink, two walk in freezers, walk in cooler and hand washing sink. **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Located in dry storage area.
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Ware wash area.
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
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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. Kitchen reach in cooler: cooked fish, as per operator cooked three days ago.
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. Dry storage area l
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Kitchen: bottle of degreaser. **Corrected On-Site**
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22-60-4
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Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Front counter: ice slicer.
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