MALABAR MO'S

High Priority - On the top shelf on cook line odor ban spray bottle next to bread.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature, raw beef stored over raw bacon Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on the floor under cook line cooler in the main kitchen. 1 live on the floor in the upstairs prep room. Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. 15 droppings on shelf under prep table. 8 on floor in liquor room Admin Complaint

High Priority - Rodent nesting materials present on the floor under prep table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Finish cook hamburger 170F ; cooked chicken (48F - Cold Holding); raw chicken (56F - Cold Holding); raw beef patties (56F - Cold Holding) ; raw shrimp (54F - Cold Holding); raw fish (54F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb under hand wash sink on cookline

Intermediate - No employee agreement informing them of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No paper towels provided at handwash sink by triple 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. Repeat Violation

Intermediate - No soap provided at handwash sink in the bar

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made dressings in the upstairs cooler in prep area, lobster mix and potato salad in reach-in cooler on cookline Corrected On-Site

Intermediate - Slicer heavily soiled with old food debris.

Basic - Cases of water jugs stored on the floor upstairs.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Cutting board has cut marks and is no longer cleanable. Cook line

Basic - Dead roaches on premises, 10 dead in light fixture in prep room. 20 dead roaches on the floor under cook line table.

Basic - Floor under cook line equipment heavily soiled with old food debris and grease.

Basic - Ice buckets stored on the floor up stairs.

High Priority - Pesticide-emitting strip present in hand wash sink in bar. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chowder in walk-in cooler had water dripping into it from condenser fan- cook discarded, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. *food in make table: sliced cheddar (49F - Cold Holding); sliced Swiss (51F - Cold Holding); shredded cheddar (55F - Cold Holding); sliced pepper jack cheese (51F - Cold Holding). Operator states it was stocked at beginning of shift and has risen in temp because of door open. Suggested switching the tcs products into the cooler next to it containing non tcs products that was much cooler and put on ice to rapid chill. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. *ahi tuna tacos and tuna poke bowl Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink upstairs next to triple sink, no hand wash signs at both sinks upstairs and

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. Warning

Basic - *Ice scoop stored on soiled surface between uses, stored on top of ice machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tank upstairs in dish room not adequately secured. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Reach-in freezer has a door broken today, precooked food is beginning to thaw, yet still keeping temperature.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment in poor repair. * Walk-in freezer metal peeling up on step

Basic - Ice buckets not stored inverted or in a protected manner.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. *gaskets on reach-in cooler and walk-in freezer soiled. *food debris on floor of walk-in freezer

Basic - Reach-in cooler interior/shelves on cook-line have accumulation of food residues.

High Priority - - From initial inspection : High Priority - Pesticide-emitting strip present in food prep area. Strip at hand sink at bar. - From follow-up inspection 2023-03-29: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 100F, operator discarded 5 cups. Corrective Action Taken - From follow-up inspection 2023-03-29: Stop sale on. Gator, Swai and wings Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Tomatoes 48f ambient cooling. Diced tomatoes 49f ambient cooling. slice cheese 48f cold holding. Swai 47f cold holding shrimp 46f cold holding chicken wings 54f cold holding Discussed with operator to rapid chill items. Items were just restocked tomatoes after lunch Tomatoes 43f diced tomatoes 32F, Chicken wings 36F, swai 36F, sliced cheese 43f cold holding Warning - From follow-up inspection 2023-03-29: chicken wings 50F, swai 45F, gator 47F, Admin Complaint

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No sanitizer test kit available. - From follow-up inspection 2023-03-29: Time Extended

Intermediate - - From initial inspection : 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. Tara McCormick Repeat Violation - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. C02 tank upstairs in dish room not secured. Repeat Violation - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Ceiling vent missing. Kitchen - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Opened onions, opened eggs stored on floor. Repeat Violation - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs being used stored on over door handle. Repeat Violation - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease. Hoods in kitchen. Repeat Violation - From follow-up inspection 2023-03-29: Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook was using bare hands to handle food.

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. Cook handled cheese bare hand Manager and cook were educated and cheese discarded

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Rice 100F, operator discarded 5 cups.

High Priority - Pesticide-emitting strip present in food prep area. Strip at hand sink at bar.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mango salsa in prep area dated 2/ 24 Poke in prep area dated 3/ 20 Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 100F, operator discarded 5 cups. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Tomatoes 48f ambient cooling. Diced tomatoes 49f ambient cooling. slice cheese 48f cold holding. Swai 47f cold holding shrimp 46f cold holding chicken wings 54f cold holding Discussed with operator to rapid chill items. Items were just restocked tomatoes after lunch Tomatoes 43f diced tomatoes 32F, Chicken wings 36F, swai 36F, sliced cheese 43f cold holding Warning

Intermediate - Handwash sink missing in warewashing or food preparation area. Hand sink in prep area not operable. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen. Items in sink Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No sanitizer test kit available.

Intermediate - No hot water provided at handwash sink while. running. Hand sink in kitchen by fryer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on fryer side in kitchen. Operator states machine is full but does not operate properly. No paper towels at both hand sinks at bar. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in kitchen on fryer side. No soap at both hand sinks at bar.

Intermediate - Packaged food not labeled as specified by law. Milk unlabeled in kitchen

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. Tara McCormick Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle inside kitchen. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. C02 tank upstairs in dish room not secured. Repeat Violation

Basic - Ceiling vent missing. Kitchen

Basic - Covered waste receptacle not provided in women's bathroom. Bathroom outside, both containers have no lids.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board inside kitchen. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook on back line. Repeat Violation

Basic - Food stored on floor. Opened onions, opened eggs stored on floor. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor in kitchen

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs being used stored on over door handle. Repeat Violation

Basic - Nonfood-contact surface soiled with grease. Hoods in kitchen. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Gray hose attached out back. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Not all menus have Ahi/Poke marked as being served undercooked. Asterisks must be by menu item and by consumer advisory. Repeat Violation Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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.. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Shield. Warning

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Warning

Basic - Floor area(s) covered with standing water. By kitchen hand wash sink. Warning

Basic - Food not stored at least 6 inches off of the floor. Bags of ice in walk in freezer. Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over triple sink. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Ceiling fan upstairs dish area. Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. Employee restroom upstairs. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cream in walk in cooler. Warning

Basic - Water leaking from pipe and/or faucet/handle. Upstairs hand wash sink by triple sink. Warning