| Violation
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Observation
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35A-03-4
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Basic - 1 dead roach under shelf in dry storage room. Operator cleaned and sanitized area during inspection. **Corrected On-Site** **Warning**
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35A-06-4
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Basic - 6 dead flies on top shelf in bar. Operator cleaned and sanitized shelf during inspection.
1 dead fly inside blue curaçao alcohol bottle in bar. Operator discarded bottle. **Corrected On-Site** **Warning**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense cooked beef inside walk in cooler and inside bucket with corn meal in dry storage area. Operator removed **Corrected On-Site** **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 in ware washing area and prep station. **Warning**
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14-83-1
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Basic - Drips from condensation or splash falling unto floor inside walk in cooler from unit. **Warning**
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40-06-5
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Basic - Employee personal items ( keys , phones and purses )stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Thorough-out kitchen. Operator removed and stored correctly. **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Handle missing on microwave. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris and grease in cook line under prep tables and cooking equipments. **Warning**
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Knife stored inside corn meal bucket in dry storage area. Operator removed **Corrected On-Site** **Warning**
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35B-02-4
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Basic - Insect control device installed over food preparation area. Bug zapper over prep table in wait station. No foods present at time of inspection. **Warning**
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22-08-4
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Basic - Interior of oven / microwave has accumulation of black substance/grease/food debris in cook line. **Warning**
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38-01-4
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Basic - Light shield missing in kitchen. **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under all prep tables in kitchen / cook line. **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed **Corrected On-Site** **Warning**
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29-49-6
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Basic - Standing water on floor inside walk -in-cooler. **Warning**
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08B-12-5
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Basic - Stored food not covered. Raw lobster not covered in reach in freezer in storage area. Operator covered **Corrected On-Site** **Warning**
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03A-05-5
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Basic - Time/temperature control for safety food not maintained frozen solid inside walk in freezer. **Warning**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature in prep station under 4 hours ago per chef. Operator moved to walk in freezer to quick chill. **Corrected On-Site** **Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Shelves under prep table in kitchen with rust that pitted the surface. **Warning**
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0 ppm chlorine. Operator placed sign- out of order. Equipment needs line and chemical. **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.
1 live , small flying insect flying around in ware washing area.
4 live, small flying insects flying over container of raw fish in prep area.
2 live , small flying insects landed on top container where raw fish is being held and under preparation stage.
1 live, small flying insect landed on top of outer lid of to go sauce container.
2 live, small flying inspects flying around in bar area.
At end of inspection no live ,small flying insects observed. Operator killed cleaned and sanitized area during inspection. **Warning**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish stored over ready to eat cooked chicken on prep table in kitchen. Operator moved raw chicken to walk in cooler. **Corrective Action Taken** **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.
Raw chicken over raw beef inside walk in freezer
Raw shrimp over fries inside reach in freezer in storage room. **Warning**
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01B-07-4
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High Priority - Raw peppers with mold-like growth. Operator discarded
See stop sale.
**Warning**
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01B-03-5
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High Priority - Stop Sale issued due to adulteration of food product.
1 Dead fly inside curaçao bottle in bar. Operator discarded bottle. **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.
Walk in cooler ; cooked Cow feet; (54F); cooked pork ; (49F); cooked bean sauce (50F); butter packets (50F) held overnight per chef. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken at 2 pm ; (62F- 63F )cooling since 12:30pm retested 4pm 57F-58F cooling at this rate cooling will not be met . Foods cooling in large bus pan inside walk in cooler. Wic ambient at 52 °F. See stop sale **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.
Flip top cooler/ reach in cooler ; piklez (57F); cut Lettuce (51F); heavy cream (48F),meat sauce (48F). Per chef held under 2 hours ago , operator moved to walk in cooler for quick chill. * corrective action taken*.
Prep station ; Cooked plantains (88F )under no temperature control ; raw fish (78F) on batter under no temperature control, chef stated held under 2 hours ago, operator moved to walk in cooler to quick chill. *Corrective action taken.*
Raw beef 70F room temperature in prep station held under 4 hours ago per chef. Operator moved to walk in freezer to quick chill.* corrective action taken*.
Walk in cooler ; cooked Cow feet; (54F); cooked pork ; (49F); cooked bean sauce (50F); butter packets (50F) held overnight per chef. See stop sale.
**Warning**
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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.
Above steam table meat balls (107F - Hot Holding), fried plantains 124 F ( hot holding ), cooked goat 125 ( hot holding) , beef and vegetables 113F ( hot holding )under 4 hours ago per chef. Operator move to stove to be reheated to 165F or above. **Corrective Action Taken** **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken at 2 pm ; 62F- 63 )cooling since 12:30pm retested 4pm 57-58 cooling at this rate cooling will not be met . Foods cooling in large bus pan inside walk in cooler. Wic ambient at 52 °F. See stop sale **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. Food processor blade soiled on shelf with clean dishes. Operator moved to be washed rinsed and sanitized. **Corrective Action Taken** **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times in ware washing area with pots and pans. Operator moved pots and pans and made hand sink accessible. **Corrected On-Site** **Warning**
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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. **Warning**
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45-02-4
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Portable fire extinguisher gauge in red zone by wait station . For reporting purposes only.
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