| Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
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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. Observed plates on shelf by main entrance not inverted.
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14-11-4
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Basic - Equipment in poor repair. Observed reach in cooler ambient temperature at 52°F, located in the kitchen area by the white reach in freezer, operator discarded TCS food.
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36-22-4
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Basic - Floor area(s) covered with standing water. By 3 compartment sink.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled.
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36-31-4
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Basic - Hole in ceiling. Over hand sink and by back exit door.
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14-69-4
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Basic - Ice buildup in reach-in freezer by principal door.
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14-70-4
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Basic - Ice buildup in walk-in freezer. **Repeat Violation**
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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. Observed knifes stored on dirty container by 3 compartment sink. **Corrected On-Site**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. By white reach in freezer. **Repeat Violation**
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored upright with the food-contact surface up on
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23-09-4
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Basic - Soiled reach-in cooler gaskets. By white reach in freezer.
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29-19-4
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Basic - Standing water in floor drain/floor drain draining very slowly. By 3 compartment sink.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Storage area.
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36-72-4
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Basic - Walk-in freezer floor soiled.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Under 3 compartment sink.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table located by 3 compartment sink.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed raw fish stored on thank you bags in the walk in freezer, operator placed fish in a food grade bag. **Corrected On-Site**
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
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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. Observed cooked pasta (52°F - Cold Holding) in reach in cooler located by white reach in freezer, as per manager since yesterday, operator discarded food.
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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. Observed cooked pasta (52°F - Cold Holding) in reach in cooler located by white reach in freezer, as per manager since yesterday, operator discarded food.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing wet wiping cloth in the hand sink at front counter.
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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. Observed fish soup with no date marking in the reach in cooler located in front hand sink, as per manager prepared 2 days ago.
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53B-14-5
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Intermediate - Required employee training expired for some 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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