KINGS BEEFS

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed ground beef patties behind cook pork at reach in drawers below the Flat Grill. Operator placed cook pork behind the raw ground beef. Corrected On-Site Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed utensils exposed to splash next to prep sink at the entrance to the kitchen. Operator removed the utensils away from the prep sink. Corrected On-Site

Basic - Food stored on floor. Observed pickle bucket on the floor at Walk in Cooler. Operator removed the food item off the floor and placed on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at Reach in Freezer. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple spoons not inverted at prep table. Operator inverted the spoons. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes 117F and rice 121F at Hot Holding Unit. Operator reheated the food item to a minimum of 165F at Flat Grill. Corrected On-Site

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.

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. Observed thawed reduced oxygen packaged fish at Reach in Drawers. Operator removed the food item from reduced oxygen package. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard at cookline.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet multiple cups stacked at wait station.