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Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

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 - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw marinated chicken 55F, raw marinated goat 45F in reach in cooler , food not prepped or portion today , food being held less than 4 hours . Operator ice down on food. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....at 3:58 pm marinated chicken 55F in reach in cooler . per owner chicken was marinated at 5 am today . Owner putting ice in it for cooking today .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot Holding chicken 115F on the burner without fire , food was cooked less than 2 hours , employee fire on the burner to reheated food . Corrective Action Taken

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment...manager who provided certification, not answering cold hold temperature, sanitizer solution preparation. Reviewed violation with manager .

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

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing...operator get chlorine from another vendor to prepared sanitizer solution. Corrective Action Taken

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Repeat Violation

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - No hand wash sign observed.