| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle use to scoop bbq sauce stored inside walk in cooler .
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves.
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36-36-4
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Basic - Ceiling tile missing. **Repeat Violation**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling paint peeling off in the protein walk in cooler . Also observed multiple wet ceiling tiles with broken pieces falling on top of preparation tables and different cooking utensil and equipment that are located on those tables. **Repeat Violation**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty throughout the establishment.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted on rack.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Observed excessive accumulation of marks on multiple cutting boards .
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35A-03-4
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Basic - Dead roaches on premises. Observed 5 plus dead roaches on the kitchen floor and around walk in cooler that is not being used located by the exit door that leads to the lobby. **Repeat Violation**
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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 chemical line not properly connected without dispensing chlorine.
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36-60-5
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Basic - Door torn/in poor repair. Exit door frame that goes to the lobby.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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14-11-5
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Basic - Equipment gaskets in poor repair. Multiple Reach in freezers and coolers gaskets in disrepair all through the establishment.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris underneath and behind equipments. **Repeat Violation**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair.
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36-11-4
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Basic - Floors not maintained smooth and durable. Observed all throughout the establishment. **Repeat Violation**
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor. Observed food container not 6 inches off of the floor inside walk in cooler and walk in freezer ( beef and chicken)
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08B-38-4
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Basic - Food stored on floor. Observed cooking oil 5 gallons stored on the dry storage floor and bottle of water boxes on service station. Person in charge moved all the food items to the shelf. **Corrected On-Site** **Repeat Violation**
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08B-52-4
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Basic - Food stored under dripping water line. Observed packaged beef stored under air conditioning dripping water above the food.
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle. Observed outside container for dumping the grease not kept clean .
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed accumulation of ice buildup up inside reach in freezer used for ice cream . **Repeat Violation**
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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. Observed scoop handle touching the sugar. Employee moved it to the top. **Corrected On-Site**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Prep station closed to 3 compartment sink.
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35B-02-4
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Basic - Insect control device installed over food preparation area.
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of food debris on ovens. **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. Hand sink located at the cook line.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple equipment gaskets soiled and exterior of refrigeration units splashed with food residue. . **Repeat Violation**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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29-07-5
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Basic - Plumbing system improperly installed or repaired. Observed mop sink located in the kitchen is disconnected.
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22-16-4
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Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed mold like substance around the top of the interior surface of the reach in freezer.
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14-20-4
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Basic - Ripped/worn tin foil used as shelf cover. Observed ripped tin foil covering shelf underneath table located by walk in freezer.
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25-05-4
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Basic - Single-service articles improperly stored. Observed to go salad container boxes stored on the floor in the kitchen area .
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33-34-4
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Basic - Storage area not maintained clean and organized.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen salmon being thawing at room temperature. Person in charge moved it to the reach in cooler immediately. **Corrected On-Site**
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36-50-4
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Basic - Unclean building components, attachments or fixtures. Observed walk in coolers fan soiled.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Observed excessive accumulation of unused equipments on premises not allowing proper cleaning.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiples wet towels left on prep tables and counters.
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put gloves on without washing his hands to start working with food. Employee washed hands after being coached . **Corrected On-Site** **Repeat Violation**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees touching dirty containers and then, grabbing the clean ones without washing hands in between. Employees were coached about the procedure. **Corrective Action Taken**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes , but not sanitizing them. Employee set up the 3 compartment sink with chlorine sanitizer 200 ppm and started sanitizing the dishes. **Corrected On-Site**
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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 beef over cooked beef stew inside walk-in cooler . Owner reorganized the stored order . **Corrected On-Site**
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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 chicken above pastrami. Chef inverted the storage order . **Corrected On-Site** **Repeat Violation**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed 10 live roaches crawling on the floor around the walk in cooler located next to the exit to the lobby and 1 by the dish washing area, both locations inside the kitchen area.
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35A-23-4
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High Priority - Roach excrement and/or droppings present. Observed some roach excrement around the walk in cooler located by the exit door to the lobby.
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41-25-4
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High Priority - Tracking powder pesticide used inside establishment. **Repeat Violation**
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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. Missing at the water connection at the dishwasher area . **Repeat Violation**
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53B-15-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed new employees working at the dish area not able to explain the correct procedure to wash , rinse and sanitize dishes. Employees were coached . **Corrective Action Taken**
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31A-07-4
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Intermediate - Handwash sink missing in warewashing or food preparation area. Observed missing hand sink at the prep area in the back.
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53A-01-7
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Intermediate - Manager or person in charge lacking proof of food manager certification.
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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. Observed 2 new employees working at the ware washing area without signed reporting agreement ( both with less than 2 months of being hired) .
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one employee was certified as food handler . Missing training for the rest of the crew.
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