| Violation
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Observation
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36-34-5
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Basic - Ceiling/ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in back kitchen area.
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35A-03-4
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Basic - Dead roaches on premises.
7 dead at two door freezer
6 dead in oven at cookline
1 dead under front service cabinet
1 dead under front counter hand washing sink
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36-22-4
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Basic - Floor area(s) covered with standing water. Cookline/ dishwashing area.
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08B-38-4
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Basic - Food stored on floor. Box of plantains stored on floor near mop sink. Operator removed. **Corrected On-Site**
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36-24-5
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Basic - Hole in or other damage to wall near dishwashing area.
Walls not smooth and easily cleanable. Roaches observed inside crevices in walls.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding units throughout.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets soiled at cookline cooler.
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21-10-4
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Basic - Soiled dry wiping cloths in use at three compartment sink.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle at hand sink in kitchen.
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41-07-4
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High Priority - Container of medicine improperly stored on food prep table with onions. Operator removed. **Corrected On-Site**
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01B-32-4
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High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Rice stored in bucket previously containing pool sanitizer.
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
9 alive in oven at cookline
1 alive at electric wire over steam table at cookline
3 alive at shelving by microwave at cookline
19 alive at unused cooler next to cookline
8 alive in gasket of unused cooler at cookline
4 alive at shelving by microwave at cookline
2 alive by steam table at cookline
8 alive in crack of wall by mop sink
1 live at wall in dish wash area
1 live in reach in cooler at cookline
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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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line- chicken (54F - Cold Holding) turkey (54F - Cold Holding) in one door reach in cooler. cabbage (52F - Cold Holding) plantains (52F - Cold Holding) in bottom reach in cooler. Operator states food items not prepped or portioned today. Food items in unit over night. Foods not maintaining 41F or below for longer than 4 hours. See stop sale.
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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. At cook line- chicken (54F - Cold Holding) turkey (54F - Cold Holding) in one door reach in cooler. cabbage (52F - Cold Holding) plantains (52F - Cold Holding) in bottom reach in cooler. Operator states food items not prepped or portioned today. Food items in unit over night. Foods not maintaining 41F or below for longer than 4 hours. See stop sale.
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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. turkey (94F - Hot Holding) in steam table. Operator states turkey cooked an hour prior at placed in steam table. Operator removed turkey and reheated to 165F on stove. **Corrected On-Site**
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41-25-4
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High Priority - Tracking powder pesticide used inside establishment. Observed behind coolers.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of coolers soiled with dead roaches.
Interior of ovens soiled withe dead roaches.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Counter stored directly in front of hand sink in kitchen.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand sink at front service counter. Operator removed. **Corrected On-Site**
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53A-01-7
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Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation** **Admin Complaint**
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16-37-1
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Intermediate - No chlorine or quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and front service area.
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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. **Repeat Violation** **Admin Complaint**
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31B-03-4
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Intermediate - No soap provided at handwash sink at front service area and female restroom.
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