| Violation
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Observation
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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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.
-Observed employee watch and charges store on food preparation table.
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08B-38-4
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Basic - Food stored on floor.
-Observed containers with cooking oil stored on kitchen floor.
-Observed various food items stored on walk-in cooler and freezer floor. **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 on cookline.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Observed accumulation of old food residue buildup on can opener holster.
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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.
-Observed standing water in handwash sink draining very slowly.
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08B-12-5
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Basic - Stored food not covered.
-Observed several uncovered containers with various TCS food items stored in walk-in cooler.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
-Observed fish thawing in standing water in handwash sink.
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
-Observed walls throughout cookline soiled with accumulation of old food residue.
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41-07-4
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High Priority - Container of medicine improperly stored.
-Observed employee medication stored on food preparation table next to clean plates and takeout containers. Operator removed and stored properly **Corrected On-Site**
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12A-10-4
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High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-Observed chef licked her fingers and proceeded to engaged in food preparation without without washing hands.
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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 cooked meat with bare hands. Advice operator to wash her hands and put gloves on. **Corrected On-Site**
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08A-02-6
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High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
-Observed raw fish stored over cauliflower riced in reach in freezer.
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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.
-Observed raw shell eggs stored over cooked beef and chicken in maximum refrigerator. Operator relocate shell eggs. **Corrected On-Site**
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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.
Observed cut tomatoes cold held at 61°F in flip top cooler. Per operator, tomatoes cut and stored in unit from yesterday. Cut tomatoes didn't removed from unit from yesterday.
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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.
-Observed cut tomatoes cold held at 61°F in flip top cooler. Per operator, tomatoes cut and stored in unit from yesterday. Cut tomatoes didn't removed from unit from yesterday. See stop sale **Repeat Violation**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
-Observed accumulation of black mold like substance buildup on can opener blade.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
-Observed an electrical fan stored in handwash sink at dishwashing area. Operator removed
-Observed container with fish thawing in handwash sink. Operator removed **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cookline.
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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.
-Observed no date marked on cooked pork, chicken, Mac and cheese and soups stored in walk-in cooler. Per operator all items were cooked on 10/03/2023. Operator correctly date marked items. **Corrected On-Site**
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
-Observed some employees training expired on 5/21/2018
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