| Violation
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Observation
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. Lid to sous vide machine.
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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 on prep table across from dish machine, drink on top of ice machine, drink on shelf above Splenda packs on server alley. Observed a subway sandwich on top of steamer.
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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. Purse on shelf next to hot sauce. Operator moved. **Corrected On-Site** **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked before air drying.
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14-11-4
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Basic - Equipment in poor repair.
Cutting boards on cooks line with cut marks.
Plastic containers on shelf above dish area.
Sous vide machine lid cracked.
Gasket to reach in cooler at prep area in disrepair.
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10-17-4
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Basic - In-use oyster shuckers stored in cracks between pieces of equipment. At prep area.
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14-47-4
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Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood plank under prep table in prep area. Wooden shelves in dry storage.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters on cooks line.
Exterior of ice machine.
Attached shelves in dry storage area dusty.
White fan attached to wall in front of employee bathroom.
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. Plastic containers on shelf at dish area.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Togo bowls at server alley.
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler behind bar holding kegs. **Repeat Violation**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. At server alley.
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02C-01-5
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High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice and quinoa in reach in cooler dated 8/25/2021 and 8/31/2021. See stop sale.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed 4 live roaches on back wall in corner of outside room with meat smokers. **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 droppings in side room with soda boxes hook up. **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.
On cooks line: shrimp (53°F - Cold Holding); chicken (64°F - Cold Holding) butter cubes with broccoli (70°F - Cold Holding) cooked garlic (48°F - Cold Holding); chicken salad (45°F - Cold Holding spinach dip (47°F - Cold Holding); crab dip (45-47°F - Cold Holding) wagyu ribs (73°F - Cold Holding)
Reach in cooler at prep area: butter (61°F - Cold Holding)
wall in cooler: French onion soup (54°F - Cold Holding); prime ribs (46°F - Cold Holding); rice (49°F - Cold Holding); ribs (45-47°F - Cold Holding) meatloaf (53°F - Cold Holding)
Operator placed some items in different coolers or freezers to reach temperature. Some items were put on stop sale. **Repeat Violation** **Admin Complaint**
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Portioned butter and cinnamon butter at server alley garlic butter and herb butter on cooks line.
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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. sous vide chicken (145°F - Reheating) for more than 4 hours. melted butter (118°F - Hot Holding); **Repeat Violation** **Admin Complaint**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Observed urn cleaner packets stored above Togo boxes in storage room.
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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
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02C-03-5
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Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream and half and half at tavern bar no date mark. **Repeat Violation**
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53A-03-7
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Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Kevin John J Speight expired 2/4/2021.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled.
Exterior of bulk bins dry goods and ice bucket.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Spoon in sink at tavern bar. Wiping buckets in Handwash sink by dish machine. Plastic container in sink on cooks line. Operator removed items. **Corrected On-Site**
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53A-05-6
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ only manager on duty is expired therefore no current certified manager present.
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02A-01-4
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Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector provided and operator posted. **Corrected On-Site**
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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. Observed 3 employees expired.
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