| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in bar area. **Warning**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop stored in sugar, oregano containers. **Warning**
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08B-38-4
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Basic - Food stored on floor. In outside walk-in cooler box of raw chicken on floor, box of green peppers on floor. In outside walk-in freezer box of raw chicken on floor. **Warning**
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10-12-5
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Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in dirty water in bucket on ice machine in the outside chemical storage shed. **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sinks used by food employees at far end of cook line or entrance of cook line. **Warning**
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29-08-4
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Basic - Plumbing system in disrepair. Handwash sink at entrance of cook line with faucet not attached. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. Tube of container lids on floor in outside dry storage area. Also iced tea filters stored uncovered in the coffee station. **Warning**
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08B-12-5
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Basic - Stored food not covered. Box of raw chicken in outside walk-in freezer not covered. **Warning**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Frozen spinach observed thawing in standing water in the three compartment sink. **Warning**
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Six small flying insects observed in prep area next to 3-bay sink. **Admin Complaint**
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food. Plastic to-go bag used to store sliced bread hanging at entrance to cook line. **Warning**
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08A-04-5
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High Priority - Raw animal food stored over or with unwashed produce. On outside walk-in cooler floor, box of raw chicken stored next to box of green peppers. **Warning**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Tube of raw ground beef stored over raw pork loin in outside walk-in cooler. **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. In outside chemical storage area, approximately 50 plus rodent droppings on floor, chemical storage racks, on and around water heater, and on top of ice machine. **Admin Complaint**
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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. Observed in Right side drop in cooler: garlic in oil (49°F - Cold Holding); chorizo sausage (64°F - Cold Holding); eggplant mix (49°F - Cold Holding); blue cheese crumble (61°F - Cold Holding); cut lettuce (61°F - Cold Holding); hummus (50°F - Cold Holding); yogurt sauce (49°F - Cold Holding); mushroom ravioli (55°F - Cold Holding); cooked octopus (53°F - Cold Holding); cooked clams (54°F - Cold Holding); cooked mussels (55°F - Cold Holding); ricotta cheese cavatelli (55°F - Cold Holding); cheese tortellini (52°F - Cold Holding); cooked spinach and feta (54°F - Cold Holding); beef kibbeh (68°F - Cold Holding); cut tomatoes (59°F - Cold Holding); cut grouper (72°F - Cold Holding); sour cream (60°F - Cold Holding). Left side drop in cooler:; marinated tomatoes (49°F - Cold Holding); shredded mozzarella (51°F - Cold Holding); cooked meatball (49°F - Cold Holding); feta (48°F - Cold Holding). Indoor walk-in cooler: shredded mozzarella (58°F - Cold Holding); Gouda cheese (55°F - Cold Holding); diced tomatoes (58°F - Cold Holding); raw chicken skewers (55°F - Cold Holding). **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. Observed in Right side drop in cooler: garlic in oil (49°F - Cold Holding); chorizo sausage (64°F - Cold Holding); eggplant mix (49°F - Cold Holding); blue cheese crumble (61°F - Cold Holding); cut lettuce (61°F - Cold Holding); hummus (50°F - Cold Holding); yogurt sauce (49°F - Cold Holding); mushroom ravioli (55°F - Cold Holding); cooked octopus (53°F - Cold Holding); cooked clams (54°F - Cold Holding); cooked mussels (55°F - Cold Holding); ricotta cheese cavatelli (55°F - Cold Holding); cheese tortellini (52°F - Cold Holding); cooked spinach and feta (54°F - Cold Holding); beef kibbeh (68°F - Cold Holding); cut tomatoes (59°F - Cold Holding); cut grouper (72°F - Cold Holding); sour cream (60°F - Cold Holding). Left side drop in cooler:; marinated tomatoes (49°F - Cold Holding); shredded mozzarella (51°F - Cold Holding); cooked meatball (49°F - Cold Holding); feta (48°F - Cold Holding). Indoor walk-in cooler: shredded mozzarella (58°F - Cold Holding); Gouda cheese (55°F - Cold Holding); diced tomatoes (58°F - Cold Holding); raw chicken skewers (55°F - Cold Holding). **Warning**
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03E-02-5
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High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table cooked green beans (68°F - Reheating); tomatoes marinara (65°F - Reheating) for one and a half hours per operator. At this rate of reheating the foods would not reach 165°F within two hours. Operator reheated foods on stovetop and returned to steam well in ten minutes, end temperature cooked green beans 169°F, tomatoes marinara 175°F. **Corrected On-Site** **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at far end of bar area soiled with accumulation of mold like substance. This is a repeat violation from 1/26/2021. **Repeat Violation** **Warning**
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03F-10-5
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Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed items to be held under time as a public health control not listed on procedure. **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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