EL PATIO

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed: the dish wash machine was at 0ppm for chlorine. The jug was changed and reached 100 ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the cook line in the glass front reach-in cooler: butter 50°, pork 45°, slice cheese 48°, raw beef 44°. All items moved to a reach-in freezer. Repair man called, on the way. ALSO, on the cook line: flip top reach-in cooler: shrimp 52°, chicken 53°, fish 55°, beef 56,54°, snow crab mix 54°. All items moved to the reach-in freezer. Items stocked from other coolers/areas, some items may have been prepped today, no history to verify. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: refried beans at 117° in the hot well. These were moved to the flat top, to achieve 165° or greater. ALSO, rice in the hot well, 129°. This was discarded and fresh rice was added, 174°. Corrective Action Taken

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. Observed: a sanitizer bucket at the wait station, 400 ppm for chlorine. This was stored over bottled ketchup. The bucket was moved below. Staff went to dilute the concentration to 100 ppm by dumping some solution and adding water. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener has dried food debris on the blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at the bar. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed: a bowl in the 2door reach-in cooler in the food pan with beef. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe: an employee covered drink stored on the prep table next to the flat top. Repeat Violation

Basic - Equipment in poor repair. Observed: a door gasket on the flip top reach-in cooler next to the wall on the cook line, is torn. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water on the floor behind the bar.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed: a wet cloth under a cutting board in prep.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed: lack of signs directing employees to wash hands, at multiple hand wash sinks in the kitchen and bar.

High Priority - Container of medicine improperly stored. Container of pain pills on shelf over cooking lard in side prep room, manager moved medicine. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Birria beef cooked 8/9.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm, manager changed chemical bucket, primed line, retested at 50ppm. Corrected On-Site Repeat Violation Admin Complaint

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. Employee placed raw chicken on cook top then with same gloves he grabbed tongs and scooped tomatoes onto flat top, manager stopped employee and had him change gloves and wash hands.

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. Employee cutting onions and cilantro in prep area no gloves, inspector gave gloves to employee and put them on.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (55F - Cold Holding); sour cream (51F - Cold Holding); lettuce (51F - Cold Holding) Items in flip top cooler on cooks line, other items were 41F or below, employee added ice pans below items. Retemped items lettuce 48, cheese 49, sour cream 43. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cooks line with staining. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Multiple metal scrub pads in Handwash sink by Three compartment sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink by Three compartment sink also missing handwashing sign. Employee replaced paper towels. Corrective Action Taken Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Manager was unable to find thermometer.

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 all Servsafe certificates expired. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by tea area with no label. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls inside cooked beef and rice in reach in cooler. Cup no handle inside sugar bin. Manager moved all handle less items. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep area in side room. Manager moved drink. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bag of milk on shelf over chocolate cake in storage reach in freezer, manager moved item to the bottom and labeled.

Basic - Equipment in poor repair. Small reach in cooler on cooks line the gasket is torn. Small reach in cooler holding salsa the shelves are started to rust Pitt the surface. Repeat Violation

Basic - Food stored on floor. Box of soda syrup on floor in side storage room.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces attached to wall to hold shelves the wood is unsealed. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers in side prep room the exterior is soiled. Walk in cooler fan guards. Repeat Violation

Basic - Single-service articles improperly stored. Box of dinner napkins on floor in side storage room.

High Priority - Container of medicine improperly stored. 2 containers on shelf above microwave.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, employee changed sanitizer and primed the line, retested at 100ppm. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came back from outside into kitchen and placed on gloves to start cooking, inspector stopped employee and he washed his hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2023.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken and raw eggs over sauce bottles in walk in cooler, employee moved all raw items under ready to eat items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 2 pans carnitas 6/29,7/12.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 bar flies in margarita mix behind bar.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (96F - Hot Holding) on cook line counter, employee placed item back in cooler. rice (127F - Hot Holding) in steam table, spoke to employee about stirring rice and placing lid on item. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Detergent next to hot sauce jug on rack in prep room.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen and prep area. Coke soda nozzle. Interior reach in cooler shelf holding salsa containers. Interior of ice machine. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in storage closet/area blocked by tv.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At either sink in kitchen. No soap at either sink in kitchen or inside bar. Employee placed soap at Handwash sink by Three compartment sink. No sign at either sink in kitchen or inside bar. Corrective Action Taken 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. Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Stack of clean plates on bar outside, employee placed back into holding bin. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on top of both reach in coolers on cooks line, employee moved them to bottom shelf. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on shelf above microwave. Repeat Violation

Basic - Equipment in poor repair. Multiple cutting boards in kitchen and prep area with deep cut marks. Small reach in cooler on cooks line gasket is torn. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. In kitchen. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Inside the middle of the walk in cooler. Repeat Violation

Basic - Food stored on floor. Soda box on floor behind bar. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. On the right side of cook line. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece holding shelf on wall above Three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Keg cooler behind bar and reach in cooler across from flat top.

Basic - Standing water in floor drain/floor drain draining very slowly. Under Handwash sink by ice machine. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container under tea urns. Employee stated it was sugar.

High Priority - Container of medicine improperly stored. Multiple bottles of pills and DayQuil on shelve above microwave in side prep room.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed raw chicken on flat top then started touching other utensils and getting plate ready. Repeat Violation Admin Complaint

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee started drinking drink then continued cooking chicken. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole fish on plate above vegetables and hot sauce in reach in cooler nearest the pass through windows.

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on wall above microwave at the prep area. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. carnitas (90F - Hot Holding) bowl of carnitas on counter under flat top, employee stated he is going to place in the microwave then put on the flat top.

High Priority - Toxic substance/chemical improperly stored. Bottle of fabouloso on shelf above clean plates at pass through window. Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at the prep sink. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Interior microwave at pass through window. Interior chip hot holding unit. Interior ice machine. Soda nozzles. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher and towel in Handwash sink behind inside bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink between water heater and ice machine. Handwash sink behind the bar. Repeat Violation

Intermediate - No soap provided at handwash sink. Handwash sink behind the inside bar. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles throughout restaurant no labels. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above water heater.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on top of multiple reach in coolers on cooks line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys hanging on hook above prep area. Keys on top of soda boxes in dry storage room. Repeat Violation

Basic - Equipment in poor repair. Cutting boards with deep cut marks. Small reach in cooler on cooks line gasket is torn. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen.

Basic - Food stored on floor. Margarita mix on floor behind bar, employee placed on shelf. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Crack in the wall near back door in kitchen. Floor in walk in cooler with cracked tiles.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Above flat top.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink between ice machine and water heater. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece under ice machine, Handwash sink, and water heater. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Observed an employee cut an onion with the skin still intact.

Basic - Standing water in bottom of reach-in-cooler. Behind bar and across from flat top on cooks line. Repeat Violation

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went out into dining area then back into kitchen and started cooking. Warning - From follow-up inspection 2022-12-08: Time Extended

High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed raw chicken on flat top then touched tomatoes, onions, and clean plates and reach in cooler doors. Repeat Violation Admin Complaint - From follow-up inspection 2022-12-08: Time Extended

High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Handwash sink between Three compartment sink and ice machine with no hot water. Warning - From follow-up inspection 2022-12-08: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (57F - Cold Holding); cheese (46F - Cold Holding); chorizo (51F - Cold Holding) rice sitting out on counter at room temperature, cheese and chorizo in plastic wrapping inside pan of cut vegetables inside reach in cooler. Repeat Violation Admin Complaint - From follow-up inspection 2022-12-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in Three compartment sink. Repeat Violation Admin Complaint - From follow-up inspection 2022-12-08: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went out into dining area then back into kitchen and started cooking. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed raw chicken on flat top then touched tomatoes, onions, and clean plates and reach in cooler doors. Repeat Violation Admin Complaint

High Priority - Employee washed hands with cold water. Handwash sink between Three compartment sink and ice machine with no hot water. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Holding tortilla shells at pass through window.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cilantro in stand up cooler across from cooks line.

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 on the floor under counter behind bar, 3 on top of dish machine, and 3 underneath dish machine. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (57F - Cold Holding); cheese (46F - Cold Holding); chorizo (51F - Cold Holding) rice sitting out on counter at room temperature, cheese and chorizo in plastic wrapping inside pan of cut vegetables inside reach in cooler. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Adhesive spray and peroxide over clean knives in prep room.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in Three compartment sink. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Interior ice machine. Stand up reach in cooler shelves across from cooks line. Interior hot box for chips. Interior small reach in cooler holding salsa for guests. Soda nozzles and frozen drink nozzles. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink by water heater and behind bar. Repeat Violation

Intermediate - No soap provided at handwash sink. Behind bar.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by mop sink. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink between Three compartment sink and ice machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop rice.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Inside walk in cooler in front of fan guards.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of reach in cooler on cooks line and on prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys hanging on rack above prep.

Basic - Equipment in poor repair. Cutting boards with deep cut marks. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Inside walk in cooler. Repeat Violation

Basic - Food stored on floor. Pot of beans cooling on the floor at the end of the cooks line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar and by water heater.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden ledge under ice machine, Handwash sink, and water heater.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior dish machine. Exterior bulk containers. Walk in cooler fan guard.

Basic - Reuse of single-service or single-use articles. Large gallon buckets that was used for sour cream.

Basic - Single-service articles improperly stored. White Togo boxes on floor in side storage room. Aluminum Togo pans with the food contact surfaces facing upwards on cooks line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Inside keg cooler behind bar. Repeat Violation

Basic - Stored food not covered. Chile renellos in walk in cooler, chips in bucket with lid off.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken and beef with gloved hands, then a ready to eat taco shell and a clean plate.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly observed on ice machine door in kitchen.

High Priority - Rodent activity present as evidenced by rodent droppings found. Three rodent droppings observed on floor next to back door near restrooms. Also, six rodent droppings observed on floor in corner under microwave in back prep room. Also, three droppings observed on floor in room with A/C unit. Also, 22 droppings observed in side dry storage area. Also, 40 droppings observed in front bar area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in Cooler: Ambient Air 44.6F; queso (55F, 56F,- Cold Holding); ; cooked beans (58F); salsa (56F); salsa (55F - Cold Holding); chicken broth (55F - Cold Holding); sausage Chiron (55F-56F - Cold Holding); cheese (55F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler: Ambient Air 44.6F; queso (55F, 56F,- Cold Holding); ; cooked beans (58F); salsa (56F); salsa (55F - Cold Holding); chicken broth (55F - Cold Holding); sausage Chiron (55F-56F - Cold Holding); cheese (55F - Cold Holding) Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed his hands in the three compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine door and interior.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in the kitchen has a pan inside of it. Removed during this inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outdoor bar area. Front Bar Area: No soap, paper towels or hand wash sign.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa made at 11:00 am on 10/4/2022. Observed at 12:20pm 10/05/2022.

Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle next to the ice machine.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in the kitchen has no hot water.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed one dead mouse in trap next to air conditioning unit in side storage room. Also, observed one dead mouse in trap in front bar area. Warning

Basic - Dead roaches on premises. One dead roach observed on floor next to women's bathroom entrance door. Also, one dead roach on floor in office/storage room. Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Kitchen

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cook line cooler: Employees plate of food stored above restaurant food.

Basic - Equipment in poor repair. Cook line: Glass door cooler has a torn gaskets. Prep Room: Microwave door handle missing. Storage Room: Reach in freezer handle. (Sharp metal edge) Walk in cooler: Operator stated that the compressor is bad and that he has one on order for the walk in cooler.

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Cook line: Two hood filters missing.

Basic - Floor tiles missing and/or in disrepair. Kitchen and Walk in cooler: Floor tiles broken

Basic - Food stored on floor. A pot beans on the floor.

Basic - In-use ice scoop stored on soiled surface between uses. By the ice machine and not inverted

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Prep Room: Old food build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line: Glass door cooler has a black substance build up. Two door cooler across from the oven has black substance. Prep room: Exterior of the microwave. Walk in Cooler: Storage shelving has on food build up. Fans guards have dust buildup.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Storage Room: Freezer Front Bar: Interior of beer cooler has rust-like and water build up.

Basic - Single-service articles improperly stored. Wooden skewers stored with a raw shell egg, a dollar bill and a phone charger in a dirty storage container.

Basic - Standing water in bottom of reach-in-cooler. Front Bar Area: Beer Cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk in cooler: Ceiling and walls have mold like build up.

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal scrub pad in one kitchen hand wash sink. ALSO, a bucket was in the other hand wash sink. Repeat Violation - From follow-up inspection 2021-09-21: One sink is clear, 1 sink has a bucket in it. Time Extended

Intermediate - - From initial inspection : 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 lack of a any training available for review. Repeat Violation Admin Complaint - From follow-up inspection 2021-09-21: No change, 59 days remain to comply. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed neither hand wash sink in the kitchen produces hot water. Repeat Violation - From follow-up inspection 2021-09-21: No change, plumber has been contacted. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed the men,s restroom toilet tank top is broken. - From follow-up inspection 2021-09-21: No change Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the soda nozzles is soiled. - From follow-up inspection 2021-09-21: No change Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly by the dish wash machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line, make table: shrimp 46°, Krab 50°, fish 48°. These were iced down: shrimp 40°, Krab 43°, fish 41°. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the side prep room, Chile relleno at 83°. These were placed in the cooler.

High Priority - Toxic substance/chemical improperly stored. Observed chemical sprays stored next to packaged coffee in the wait station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the first soda gun is soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal scrub pad in one kitchen hand wash sink. ALSO, a bucket was in the other hand wash 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. Observed lack of a any training available for review. Repeat Violation Admin Complaint

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed neither hand wash sink in the kitchen produces hot water. Repeat Violation

Basic - Equipment in poor repair. Observed the men,s restroom toilet tank top is broken.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the soda nozzles is soiled.