| Violation
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Observation
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51-11-4
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Basic - 15 Carbon dioxide/helium tanks not adequately secured in back room by exit door. **Repeat Violation** **Warning**
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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. **Warning**
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35A-03-4
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Basic - Dead roaches on premises; in sour cream in cook line reach-in cooler. See Stop Sale. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris underneath pre-existing fire pit. **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair in cook line with standing water. **Warning**
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08B-38-4
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Basic - Food stored on floor. Cooking oil stored on the cook line floor, and the dry storage area floors. **Repeat Violation** **Warning**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation** **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. In kitchen, front line, back dry storage areas.
Ceiling tiles in disrepair or missing in dining area and front line area. **Repeat Violation** **Warning**
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42-02-4
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Basic - Improper storage of maintenance equipment that interferes with cleaning. Operator is in the process of discarding maintenance equipment and old restaurant displays in drys outrage rooms. **Warning**
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33-16-4
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Basic - Open dumpster lid. **Repeat Violation** **Warning**
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42-04-4
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Basic - Storage of tools on shelf above or with food. Paint roller and other tools above bag of salt and next to cans of evaporated milk. **Warning**
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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. **Warning**
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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. **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cheese 101-111°f, tamales 97-135°f reheated to 165°f **Corrected On-Site** **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. Pollo blanco 50-52°f dated 8/5, 51°f dated 8/4, refried beans 49°f, pico de gallo 48°f, poblano peppers 49°f, 50°f, cooked beans 54°f, raw chicken 46°f, raw beef 46°f, shredded cheese 54°f, mole-chicken 55°f. Stored overnight in walk-in cooler by ware washing area. **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw fish stored above guacamole in walk-in cooler facing ware washing area. **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in drink machine by the back prep area. 2 live crawling on wall innware washing area. 1 live roach on bud light tap in bar area. 1 live roach on trash can in bar area. **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. 6 cups of sour cream discarded from being contaminated with a dead roach. **Warning**
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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. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pollo blanco 50-52°f dated 8/5, 51°f dated 8/4, refried beans 49°f, pico de gallo 48°f, poblano peppers 49°f, 50°f, cooked beans 54°f, raw chicken 46°f, raw beef 46°f, shredded cheese 54°f, mole-chicken 55°f. Stored overnight in walk-in cooler by ware washing area. **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. All purpose cleaners stored above bag of table salt in back dry storage area, **Warning**
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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. Provided operator with big five food-borne illnesses and employee health policies. Distributed Hepatitis A Virus info sheet. **Corrective Action Taken** **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Men's and women's restroom at 83-84°f, handwashing sinks at 85°f, dish machine not set up. **Warning**
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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. **Repeat Violation** **Warning**
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