| Violation
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Observation
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Food containers stacked wet on drying rack, next to triple sink **Warning**
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14-11-5
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Basic - Equipment in poor repair. WIC/WIF doors are broken, bottom side is falling apart in both units **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
-cook line, under equipment
-rear kitchen under food storage shelves **Repeat Violation** **Warning**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair.
Broken tiles left side entrance door of WIF **Warning**
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08B-38-4
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Basic - Food stored on floor. WIF. **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
Ice in WIF, door is broken **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. Flour container, scoop handle inside , Employee removed **Corrected On-Site** **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two pair of tongs, Employee removed and placed on hot water, 140F **Corrected On-Site** **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Cooklineh **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.
Fryer filters **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. Open bottle of water inside lower cooler in cook line.employee removed **Corrected On-Site** **Warning**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Lower cooler- cook line. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored.
Box of paper bags used to pack sing,e service sauces on same shelf of construction equipment, Employee removed box **Corrected On-Site** **Warning**
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08B-12-5
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Basic - Stored food not covered. Several containers of flour, rear kitchen, Employee placed lids on each container **Corrected On-Site** **Warning**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Observed bag of chicken breast left on food cart to defrost, Employee placed on WIC **Corrected On-Site** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind prep table in front of cooking equipment **Corrected On-Site** **Warning**
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line, employee removed **Corrected On-Site** **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
Closed containers of flour, seasoning, breaded, in rear kitchen shelves **Warning**
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50-17-3
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High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2022 **Warning**
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08A-04-5
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High Priority - Raw animal food stored over or with unwashed produce.
- Ground beef Patties over unwashed corn
-heel over onion rings.
Poster provided for safe storage procedures in cooling units. **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.
ground beef Patties over tilapia
Safe storage poster provided **Corrective Action Taken** **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.
-Lower cooler; tilapia fish (48F - ambient Cooling ); shrimps (47F - Cooking); snapper (48F - Cooking); conch (49F - Cooking); cat fish (46F - Cold Holding), observed cooker constantly opening cooler doors.
Doors were tight closed , food temperatures (43-42F)
-flip top- sliced cheese (42-48F - Cold Holding),food stored above the rim line.
Employee moved cheese out of temperature, stored on separate container . Cheese temperature (42F)
Per operator food held less than 3 hours.
**Corrected On-Site** **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Employee placed vacuum breaker **Corrected On-Site** **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.
-Slicer on shelf with build up of soil
-cook line prep table
**Warning**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line, employee provided **Corrected On-Site** **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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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.
Banana dessert, conch salad, per employee made 3 days ago, Employee dated **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.
9/1/2022 **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Two bottles,es containing purple and clear solution. Employee labeled both bottles **Corrected On-Site** **Warning**
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