BB.Q CHICKEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed : in the walk-in cooler, raw chicken stored over Korean brown sauce(ready to eat). The chicken was moved to the bottom shelf. ALSO, raw chicken stored over water bottles in the beer walk-in cooler. The chicken was moved to the bottom shelf of another rack. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : pork ribs in standing water, 65° at the 3 compartment sink. These were soaking. These had been out for 2.5 and were moved to the walk-in cooler uncovered. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed : a pump bottle of soap stored over the pork ribs on the 3 compartment sink. The soap was moved to cleaning. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical sideS of the splitter in the mop sink. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed : the cook line hand wash sink was blocked by a rolling cart, and had a large lid covering the hand wash sink. All of this was removed. Corrected On-Site

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 : the Employee Training was not able to be found. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed : the 2 door reach-in freezer with flour on the the handles and frame. This was cleaned with a wet paper towel. Corrected On-Site

Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Observed : to go boxes on the floor by the office area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : multiple drinks and water bottles through out the kitchen, next to guest food. Some were moved to a lower location. Corrective Action Taken Repeat Violation

Basic - Food stored on floor. Observed : a case of water bottles on the floor in the private dining area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : 4 utensils in standing water, 69°. The water was dumped. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning - From follow-up inspection 2025-10-20: Manager had taken test but has not brought certificate in to show inspector. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over jalepenos in walk in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (72-77F - Cold Holding) 3 sheet pans with cooked chicken sitting at room temperature on shelves in kitchen, operator stated the cooked chicken sits out for 3 hours then discarded if not used. Inspector provided time as a public health control application.

High Priority - Toxic substance/chemical improperly stored. Large bottle of hand soap on top of reach in cooler on cooks line, employee moved soap. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at the end of both splitters added to mop sink. Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Spray bottle filled with quaternary ammonia sanitizer tested over 500ppm. Bottle on cleaning cart in dining area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler on cooks line. Multiple cutting boards stained in varies areas in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Large container in Handwash sink by Three compartment sink. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Uses quaternary ammonia.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at Handwash sink at front bar/counter area.

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.

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. 3 employees working at this time longer than 60 days.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at Handwash sink by Three compartment sink.

Basic - Dead roaches on premises. One dead roach on floor in back bar area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cooks line, employee moved item. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. In back storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 72F located at the front counter. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Old food on one metal pan and plastic container on storage rack in the back storage area. Potato slicer/chopper soiled stored on bottom shelf in prep area, employee stated they haven't used item in 2 weeks.

High Priority - Employee washed hands with no soap. Employee touched raw chicken then washed hands with no soap then put on clean gloves. Inspector stopped employee and had him wash hands properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over onions in walk in cooler, operator moved eggs to the bottom. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cans of butane fuel on shelf above reach in cooler on cooks line, manager moved cans to the bottom. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back flows missing at both ends of splitter that was added to Handwash sink behind front counter.

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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on back of cooks line is stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Green bucket inside Handwash sink by Three compartment sink. Repeat Violation

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. 2 employees working longer than 60 days all other employees are newer than 60 days. Warning

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.

Intermediate - No soap provided at handwash sink. At Handwash sink on cooks line, manager replaced soap at sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw in reach in cooler behind front counter, manager unsure of the date he discarded food. Corrective Action Taken

Basic - Ceiling tile missing. In kitchen and dry storage area, operator stated air conditioner located in ceiling is being worked on.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink by plastic wrap behind front counter. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler on back of cooks line the gasket is torn. Food rack on back wall in walk in cooler the paint is starting chip exposing rust.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Coleslaw in reach in cooler behind front counter the spoon is buried in food. Scoops handle directly in ice in ice bin behind front counter. Employee removed handles out of items. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water at 74F by rice cooker on cooks line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One hood filter above cooks line. Reach in freezer gasket soiled on cooks line. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water by Three compartment sink, operator placed in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind Handwash sink on cooks line. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was sweeping floor with broom then moved to cooks line and started cooking chicken no Handwash in between tasks.

High Priority - Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands. Employee touched raw chicken then touched multiple reach in cooler door handles, inspector had him stop change gloves, wash hands, and clean handles.

High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken on top of bottled drinks in beer walk in cooler.

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.

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Making kimchi in cooler that lasts for 30 days. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on cooks line had 2 containers and multiple towels at Handwash sink, employee moved all items.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia .

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees working at this time.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Making kimchi in cooler that lasts for 30 days. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw made the previous Saturday, employee labeled 8/31. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle in mop sink area and on wall outside of walk in cooler, employees labeled as windex and bleach spray. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Multiple containers and lids on floor in back storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on reach in cooler on cooks line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple items in walk in cooler above eggs to be sold to the public, employees moved to the bottom and labeled. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack.

Basic - Food stored on floor. Bags of rice on floor in back storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tong in water 76 at server alley, rice scoop in water 83 by rice cooker at front line, spatulas in water 72 on cooks line.

Basic - Insect control device installed over food preparation area. Bug light over flour battering cart on cooks line.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden boards on floor under items in dry storage back area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer interior soiled located on server line. Hood filters above cooks line. Interior food walk in cooler door.

Basic - Single-service articles improperly stored. Multiple packages of Togo boxes on floor behind bar.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Inside the beer walk in cooler next to door.

Basic - Water leaking from pipe and/or faucet/handle. Under Handwash sink on cooks line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (74F - Cold Holding); cooked rice (63F - Cold Holding); kimchi (71F - Cold Holding) items sitting on counter, items placed in reach in cooler. Corrective Action Taken Warning