| Violation
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Observation
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling in prep room near back door has paint chipping.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
Posted license expired on 06/2021.
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35A-03-4
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Basic - Dead roaches on premises.
Two dead roaches on floor in dry storage area in kitchen underneath ice 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.
Employee drink on prep table above margarine and flour in kitchen near back door. **Repeat Violation**
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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.
Employee backpack stored on top of bin of chips in dry storage area in kitchen.
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14-11-5
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Basic - Equipment in poor repair.
Reach-in freezer in storage shed behind building missing gaskets, replaced by cardboard.
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Fly tape hanging from food storage rack above salt and chili powder in dry storage area in kitchen.
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08B-38-4
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Basic - Food stored on floor.
Bag of onions stored on floor inside storage shed behind building. **Repeat Violation**
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup inside reach-in freezer in storage shed behind building. **Repeat Violation**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Tongs stored hanging off of rolling rack in kitchen near cookline. **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.
Handwash signs missing in both men and women's restrooms.
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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 vents above grill in kitchen soiled with grease. **Repeat Violation**
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33-16-4
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Basic - Open dumpster lid.
Dumpster behind building. **Repeat Violation**
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Mop sink not draining properly, standing water inside mop sink behind building. **Repeat Violation**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Bag of raw beef thawing inside handsink without running water. Employee placed bag of beef into prep sink with cool running water during this inspection. **Corrected On-Site**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Wall in prep room near reach-in freezer at entrance to kitchen soiled with dust.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth stored on prep table in kitchen across from three-compartment sink.
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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.
Two live flies in dry storage area in kitchen. **Repeat Violation** **Admin Complaint**
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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 eggs and raw fish stored above sliced onions and sliced peppers inside reach-in cooler at cookline. Employee placed eggs and fish on bottom shelf during this inspection.
Raw eggs stored on box of salt on table in prep room. Employee placed eggs back into cooler during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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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 rolling cart at cookline: chicken (61F - Cold Holding); beef (61F - Cold Holding); shrimp (55F - Cold Holding)
On prep table in kitchen near back door: shell eggs (86F - Cold Holding)
Employee stated all have been out of refrigeration for approximately 30 minutes and placed into a cooler to cool to 41F. **Repeat Violation** **Admin Complaint**
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01B-38-5
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High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale.
Inside reach-in cooler in back storage area near slicer: chicken (51F - Cooling); beef (46F - Cooling)
Employee stated the chicken and beef were placed into cooler at 11am to ambient cool.
Inside reach-in cooler in back storage area across from slicer: chicken (55F - Cooling)
Employee stated the chicken was placed inside cooler at 11am to ambient cool. **Repeat Violation** **Admin Complaint**
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03D-06-5
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High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Inside reach-in cooler in back storage area near slicer: chicken (51F - Cooling); beef (46F - Cooling)
Employee stated the chicken and beef were placed into cooler at 11am to ambient cool. Stop sales issued.
Inside reach-in cooler in back storage area across from slicer: chicken (55F - Cooling)
Employee stated the chicken was placed inside cooler at 11am to ambient cool. Stop sale issued. **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.
On rolling cart at cookline: beef (128F - Hot Holding); beef (127F - Hot Holding)
Employee stated the beef had been in the cart for approximately 30 minutes and placed into the cooler to cool to 41F.
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
Bleach and dish soap stored beside bottle of margarine and bag of flour on lower shelf of prep table in kitchen near back door. Employee removed chemicals from shelf during this inspection.
Bottle of shoe cleaner stored on shelf above reach-in cooler in prep room. Employee removed cleaner from shelf during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
None available. Inspector provided during this inspection. **Corrective Action Taken**
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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 board at make-table in kitchen heavily soiled with food debris. **Repeat Violation**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Bag of frozen beef thawing inside handsink in kitchen near back door. Employee removed beef from handsink during this inspection.
Scouring pad stored inside handsink in kitchen near cookline. **Corrective Action Taken** **Repeat Violation**
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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.
No chlorine test kit available for three-compartment sink. **Repeat Violation**
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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.
Establishment has no proof of employee training. **Repeat Violation** **Admin Complaint**
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11-26-1
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Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
None available. Inspector provided during this inspection. **Corrective Action Taken**
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