| Violation
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Observation
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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 fryers, exterior of freezer in main kitchen, hand wash sink near ice machine soiled, **Repeat Violation** **Warning**
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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. Ice bucket near single service storage. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **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. Drink with spices on shelf. Bottled water opened on ice machine. **Warning**
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook in kitchen. **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable. In kitchen. In walk in cooler. **Warning**
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10-08-5
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Basic - Ice scoop handle in contact with ice. Fixed by outdoor bartender. **Corrected On-Site** **Warning**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Main kitchen. **Warning**
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33-16-4
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Basic - Open dumpster lid. **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Both reach in cooler in kitchens and reach in freezer.
Rusted reach in cooler racks.
Shelf under prep table in main kitchen soiled. **Repeat Violation** **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple over cheese slices and unwashed lemons and limes over champagne in walk in cooler. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Floors in kitchen soiled.
Ceiling in kitchen soiled.
Walk in cooler floor soiled. **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Corrected by front bartender. **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. Foods in white cans with purple lids in main kitchen. **Warning**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed bartender handle customers credit card then make drinks and handle bar fruit and clean equipment with no hand wash. Twice. Employee was re-educated **Corrective Action Taken** **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.
Observed bar tender bar hand contact bar fruit for a drink twice. Employee was re-educated. **Corrective Action Taken** **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. Mold cucumber in reach in cooler. Cook line. **Warning**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Ham 69 degrees Fahrenheit, salami 75 degrees Fahrenheit, heavy cream Thai sauce 61 degrees Fahrenheit, heavy cream chipotle 60 degrees Fahrenheit, cut purple cabbage 70 degrees Fahrenheit, burger 57 degrees Fahrenheit, fish 56 degrees Fahrenheit, cream sauce 57 degrees Fahrenheit, shrimp 57 degrees Fahrenheit, chicken 60,59 degrees Fahrenheit, salsa 50 degrees Fahrenheit, all from yesterday, all stop sold. **Warning**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Ham 69 degrees Fahrenheit, salami 75 degrees Fahrenheit, sour cream 67 degrees Fahrenheit, in house ranch 68 degrees Fahrenheit, heavy cream Thai sauce 61 degrees Fahrenheit, heavy cream chipotle 60 degrees Fahrenheit, cut purple cabbage 70 degrees Fahrenheit, burger 57 degrees Fahrenheit, fish 56 degrees Fahrenheit, cream sauce 57 degrees Fahrenheit, shrimp 57 degrees Fahrenheit, chicken 60,59 degrees Fahrenheit, salsa 50 degrees Fahrenheit, all from yesterday, all stop sold.
New foods will be held on ice and will be discarded at 11pm closing. **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Bottle of glass cleaner on ice machine. Moved by bar back. **Corrected On-Site** **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Cutting board has heavy staining. **Repeat Violation** **Warning**
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53A-01-7
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Intermediate - Manager or person in charge lacking proof of food manager certification. Lauren Dantella was person in charge during the inspection. **Repeat Violation** **Admin Complaint**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Warning**
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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. **Warning**
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22-18-4
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Intermediate - Soil residue in food storage containers. White cans with purple lids soiled, main kitchen. **Warning**
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