| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Small cup in fish head soup. Operator removed. **Corrected On-Site**
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06-09-1
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Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. White fish in drawers on cook line and in walk in cooler.
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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. Cup of water on top of ice machine. **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 on rack in kitchen. **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair.
Plastic container holding chips on cook line. **Repeat Violation**
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10-18-5
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Basic - In-use utensil stored in sanitizer between uses. Knife in bucket on cooks line. Operator removed. **Corrected On-Site**
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35B-02-4
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Basic - Insect control device installed over food. Bug light over soda boxes. **Repeat Violation**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. At 3 Handwash sinks in kitchen and 1 at server wait station. **Repeat Violation**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Outside ice machine on top of lid.
Exterior of sandwich press.
Shelves above reach in cooler on cooks line.
Hood filters above flat top.
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. Old sticker residue on metal containers on rack outside of office. **Repeat Violation**
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33-16-4
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Basic - Open dumpster lid. **Repeat Violation**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler. Behind the bar. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under behind dish area.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple on cooks line operator placed in bucket. **Corrected On-Site**
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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Both buckets on cook line. **Repeat Violation**
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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 employee touch top part of bun with ungloved hand.
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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. Fish head soup marked 11/17. See stop sale.
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01B-24-5
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High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fish head soup dated 11/17.
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03F-01-5
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High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Wings on cooks line with time stamp of 12:30pm. Employee stated new bucket was brought out at 3pm. Employee returned wings to walk in cooler.
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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. onions (130 - Hot Holding); peppers (118 - Hot Holding) on prep table on cooks line, operator stated he was replacing the old ones with the new ones. Operator placed food in flat top.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Interior top of ice machine.
2 cutting boards on rack next to prep. **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Sink beside battering station.
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53B-05-5
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Intermediate - Required employee training expired for all 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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