| Violation
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Observation
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32-05-4
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Basic - Bathroom facility in disrepair. Observed that the Toilet could not flush and was missing seat.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Observed on bulk storage containers holding White rice, brown rice, black beans and red beans in main kitchen. **Repeat Violation**
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Observed on thermal barriers on walk in cooler near back door.
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. On mobile cart and food prep table in main 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. Observed in main kitchen and dining room areas.
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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 Near back door.
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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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33-14-4
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Basic - Dumpster overflowing garbage.
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse stored on a shelf under a food prep table In main kitchen area.
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14-23-4
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Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Production sink in main kitchen.
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36-17-5
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Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed in back prep room near the back door and in front of cooking equipment.
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Observed food storage shelf near the back door is soiled, not sealed and rusty.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Observed on walk in cooler.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment. In and around ovens, fryers, stoves, grill, prep tables, refrigerators and storage shelves.
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36-31-4
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Basic - Hole in ceiling. Observed two holes in main kitchen area.
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. Next to the flat top grill.
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36-68-5
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Next to the flat top grill.
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14-69-4
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Basic - Ice buildup in reach-in freezer. Near back door and reach in freezer in main kitchen.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. In main kitchen and near back door.
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38-01-4
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Basic - Light shield damaged/in disrepair. Located on three different lights near the back door.
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33-11-4
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Basic - Missing drain plug at dumpster.
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27-10-4
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Basic - No hot running water at mop sink. Observed that the hot water is turned off, nothing comes out.
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33-16-4
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Basic - Open dumpster lid.
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35B-05-4
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Basic - Outer openings not protected during operation and/or environmental cross contamination present. Observed back door was left open at time of inspection. **Repeat Violation**
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation. On back of the house exterior doors.
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29-08-4
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Basic - Plumbing system in disrepair. Observed Cold water faucet on triple sink in main kitchen area is in disrepair.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. On shelving through the kitchen area and on a bus tub filled with cracker meal near back door.
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33-34-4
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Basic - Storage area not maintained clean and organized. Observed this in the Back kitchen that is also used as a storage area. Observed pressure washer near cooking pots not inverted, cans of paint, dirty rubber boots stored on a shelf above food, maintenance equipment stored with food on wooden, dirty saves with rusty support beams.
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42-03-5
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Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed Pressure washer and Rubber boots stored near food in back kitchen near back door.
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. In walk in cooler.
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06-04-5
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Basic - Time/temperature control for safety food thawed at room temperature. Observed multiple holding of food without adequate hot holding equipment.
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06-05-5
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Basic - Time/temperature control for safety food thawed in standing water. Observed plastic package of Yucca in triple sink standing water. Operator turned the water on at time of inspection. **Corrected On-Site**
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33-30-4
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Basic - Unnecessary items stored in garbage enclosure.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. Observed on walk in cooler door. **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler, back door prep room area and main kitchen.
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Wood topped cart used as a food contact surface. Cart is a rusty metal cart with a wooden top.
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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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08A-04-5
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High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over unwashed vegetables. Operator rearranged at time of inspection. **Corrected On-Site**
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08A-17-6
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a cooler - not all products commercially packaged. In walk-in cooler.
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink. Hanging below flood line at triple sink in main kitchen. **Repeat Violation**
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03B-01-6
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High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Observed cooked pork perniel at oven near back door (108°F - Hot holding) temperature taken at approximately 10:00, according to operator, food was cooked less than 4 hours. Cook placed back in oven, 2nd temperature at 10:55, (167°F-Reheating).
tamales (108°F - Hot Holding); pork (116°F - Hot Holding), temperature taken at 11:30, operator reheated pork to 176°F and Tamales to 178°F at approximately 12:00. **Corrected On-Site**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Observed Red onions stored on top cans of paint and under the coffee machine in front area of operation and also bleach stored next to raw peeled vegetables in main kitchen. Operator moved the onions at time of inspection.
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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.observed cleaning chemicals stored near back door on the ban saw table.
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Breaker is in disrepair.
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22-20-5
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Basic - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In machine in main kitchen.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Noted on ban saw and oven near back door as well as fryer, stove, oven and prep tables also observed on bulk storage containers holding White rice, brown rice, black beans and red beans in main kitchen.
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11-07-5
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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 form to operator at time of inspection. **Corrective Action Taken**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Throughout kitchen. **Repeat Violation**
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04-09-4
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Intermediate - Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures.
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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27-09-4
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Intermediate - No cold running water at three-compartment sink. Observed that the faucet handle is in disrepair.
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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 four hand sinks.
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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.
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22-07-4
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Intermediate - Slicer blade and blade and blade guard soiled with old food debris.
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