| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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36-09-4
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Basic - Bathroom floors not in good condition. Observed both bathrooms soiled.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
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36-37-5
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on the ceiling tiles throughout the kitchen.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean plates and clean utensils stored on a soiled shelf.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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16-55-4
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Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher machine (0PPM- chlorine) not dispensing sanitizer.
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36-22-4
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Basic - Floor area(s) covered with standing water. Observed standing water on the floor under the handwashing sink and ice machine.
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36-17-5
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Basic - Floor tiles missing and/or in disrepair. Throughout the kitchen.
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36-12-4
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Basic - Floors not constructed to be easily cleanable. Throughout the kitchen.
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08B-38-4
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Basic - Food stored on floor. Observed raw fish stored on the floor in the walk in cooler.
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36-24-5
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Basic - Hole in or other damage to wall. Observed hole on the wall at the front counter. Observed hole in the wall next to the dishwasher.
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
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33-11-4
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Basic - Missing drain plug at dumpster.
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14-73-4
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Basic - No container installed for catching grease from hood drip tray.
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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 hood filters, stove top, and fryers heavily soiled.
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22-16-4
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Basic - Observed interior of reach in cooler soiled. Observed walk in cooler shelves rusted.
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33-16-4
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Basic - Open dumpster lid.
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33-34-4
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Basic - Storage area not maintained clean and organized. Observed front counter and dry storage area not organized.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cookline, dishwasher machine, handwashing sink, and 3 compartment sink heavily soiled.
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting. Observed floor under cookline, under 3 compartment sink, under dishwasher, walk in cooler, walk in freezer and under handwashing sink inside the kitchen heavily soiled.
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
Observed a can of coconut milk dented in the dry storage area.
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01A-05-4
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High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed raw snapper fish in the walk in cooler not in original box, operator unable to provide invoice.
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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. Observed cooked chicken over cooked goat in the walk in cooler. Provided storage handout.
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed approximately 25+ rodent dropping on top of the seasoning shelf in the kitchen, 8+ dropping by the handwashing sink in the kitchen, 15+ dropping by the dishwasher machine, 10+ dropping under the cookline, 15+ dropping behind the reach in cooler at the front counter, approximately 10+ droppings on top of the shelves where plates are stored, 15+ dropping in the dry storage area.
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03A-03-5
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High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Observed raw shelled eggs (59F - Cold Holding) stored inside the walk in cooler over night, as per operator.
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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 tomato sauce (63F - Cold Holding); cooked vegetables (64F - Cold Holding); cooked beef (64F - Cold Holding); crab mix (68F - Cold Holding); saltfish (60F - Cold Holding) stored inside the walk in cooler over night, as per operator.
Observed raw shelled eggs (59F - Cold Holding) stored inside the walk in cooler over night, as per operator.
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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 tomato sauce (63F - Cold Holding); cooked vegetables (64F - Cold Holding); cooked beef (64F - Cold Holding); crab mix (68F - Cold Holding); saltfish (60F - Cold Holding) stored inside the walk in cooler over night, as per operator.
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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.
Observed boiled eggs (97F - Hot Holding); boiled plantains (97F - Hot Holding) stored on top of the prep table since 3 hours before inspection, as per operator. Advised operator to reheat items.
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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. Emailed form to operator.
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53A-01-7
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Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Wilbert with no manager certification.
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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 the kitchen. Operator placed new roll. **Corrected On-Site**
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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.
Observed Marleine, and Guerda with no employee training.
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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. Emailed form to operator.
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31B-03-4
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Intermediate - No soap provided at handwash sink. In the kitchen, operator placed new soap. **Corrected On-Site**
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16-37-1
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Intermediate - Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 75F 2 minutes
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