| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
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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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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In back kitchen preparation area observed opened can of soda next to slicer machine.
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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. Observe cellphone in kitchen area, personal bag in dry storage area.
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
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36-08-4
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Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In dishwasher room area.
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed. Under kitchen equipments.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
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08B-38-4
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Basic - Food stored on floor. Cases of food in walk in freezer floor.
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36-24-5
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Basic - Hole in or other damage to wall. In kitchen area and bar area.
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10-08-5
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Basic - Ice scoop handle in contact with ice.
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36-62-4
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Basic - Light not functioning.
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38-01-4
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Basic - Light shield damaged/in disrepair.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
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14-73-4
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Basic - No container installed for catching grease from hood drip tray.
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51-18-6
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Basic - No copy of latest inspection report available.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled walk in cooler.
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36-60-5
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Basic - Screen in door torn/in poor repair.
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36-50-4
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Basic - Unclean building components, attachments or fixtures. Fan cover in walk in cooler.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of black substance like mold above the dishwasher machine.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Hand sink in kitchen area.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm of chlorine sanitation.
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12A-19-4
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High Priority - Employee washed hands with cold water.
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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 at buffet area sliced tomatoes (50°F - Cold Holding); chimichuri (48°F - Cold Holding); potato salad (47°F - Cold Holding); cheese cube (48°F - Cold Holding); tomato salad (48°F - Cold Holding). As per operator for less than 2 hours.
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at buffet area rice and beans (125°F - Hot Holding); sweet plantains (115°F - Hot Holding). Operator increased temperature on induction plates. **Corrective Action Taken**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Observed can of non food grade lubricant in kitchen area.
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16-33-4
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Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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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 in bar area.
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31A-07-4
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Intermediate - Handwash sink missing in warewashing or food preparation area. Observed dishwasher area missing a hand washing sink.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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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.
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31B-03-4
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Intermediate - No soap provided at handwash sink. At bar area.
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, flans, corn, no date marked inside walk in cooler.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In hand sink located at kitchen area water temperature 85°F.
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