SEAFOOD ISLAND BAR & GRILLE

High Priority - Cooked stuffed fish not reaching a minimum internal temperature of 165 degrees Fahrenheit. 130f stuffed fish in middle, placed back on grill, got to 170f Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked lid up for baked potatoes from floor, washed and rinsed only then grabbed container with crab bakes, explained to him and he washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employe washed and rinsed lid for baked potatoes only, it fell on the floor, explained sanitation, he placed it back by triple sink Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked shrimp on shelf above potatoes in upright freezer by cook line, employe moved it Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f sausage above fill line in prep cooler, employee placed it in reach in cooler Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cleaners by flour under table at cook line, employe moved flour Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On stripped hose side of the splitter Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. No date on tag when last oyster was served, explained to employee

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. Employee here for 2 months, has blank form

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling a pitcher with water in hand sink by dish machine p, explained to him

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employe placed some Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand sink at cook line, employe placed some Corrected On-Site Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sign lost for undercooked hamburgers, gave one and posted it 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. Gumbo bullion made yesterday morning, reach in cooler by cook line, employe write date on Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here expired on 1/2026 and new employee for 2 months hasn't done the training yet Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. On seasoning, cart by stove, cook line Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By hand sink in back prep room, vent dusty

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. Raw fish in upright cooler, employee removed it from bag Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above to go container and food by passing window, employe moved it to bottom shelf Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, no hair restraint Repeat Violation

Basic - Equipment in poor repair. Gasket torn in prep cooler for seafood Repeat Violation

Basic - Food storage container/container lid cracked or broken. Container cracked for milk wash at cook line and for okra in upright freezer Repeat Violation

Basic - Food stored on floor. Box with raw shrimp on floor in walk in freezer, employee placed it on shelf Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty at cook line Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting onions without washing them first, explained to him Repeat Violation

Basic - Stored food not covered. Cooked corn 38f, walk in cooler, employee placed covers on Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes in box above cooked corn in walk in cooler, Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. White powdery in bulk container under table by cook line, employee stated it's flour

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. 0 ppm chl, dish machine not dispensing it, explained manual sanitation, technician arrived and fixed it, 100 ppm Corrected On-Site

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 washing dirty dishes then he grabbed a tray with raw wrapped potatoes and placed them in oven, explained to him and he washed hands Corrected On-Site

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 cut lemon with bare hands, front counter, explained to her and she put on gloves Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing chlorine, technician arrived and fixed it Corrective Action Taken

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above veggies in upright freezer at cook line, cook rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cut kale at cook line, employee wrote time on 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. On green hose side of splitter

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm quat, at front counter for prep areas, test strip turned bluish, employee diluted it, 300 ppm Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For sanitizer bucket at front counter, too strong

Intermediate - Handwash sink not accessible for employee use at all times. Container with lemons on top of hand sink, employee moved them Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine, technician arrived and left them one bottle Corrected On-Site Repeat Violation

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. For two food prep employee here, James and Kenneth

Intermediate - No soap provided at handwash sink. On hand sink in middle of cook line

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. For two food preparation employees here,

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On hand sink in middle of cook line, turn handle and no water comes out

Basic - Bowl or other container with no handle used to dispense food. Cup on sugar, self service, employee removed it, also on seasonings at cook line Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. 1 not secured by soda syrup rack

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. Seared tuna, employee punctured it, explained new rule for January Corrective Action Taken

Basic - Cove molding at floor/wall juncture broken/missing. On wall by mop sink, a few tiles missing

Basic - Employee with no hair restraint while engaging in food preparation. Employee working with fish has no hat, employee placed one Repeat Violation

Basic - Equipment in poor repair. Gasket torn in walk in freezer

Basic - Food storage container/container lid cracked or broken. Container for sugar at self service cracked on bottom, employee moved it to another container, also for raw fish in upright cooler at cook line Corrected On-Site

Basic - Food stored on floor. Boxes with food on floor in walk in freezer since yesterday, manager placed them on shelf Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for utensil by warmer box, cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty at cook line, also shelf above prep cooler at cook line is dusty, underneath broiler and pipes for ansel have grease build up, also grease build up on hood filter and dusty vent in walk in cooler Repeat Violation

Basic - Plumbing system in disrepair. Hand sink in middle of cook line has waste water pipe disconnected, employee connected it Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut unwashed onion, explained to him

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at front counter

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp in standing water, 32f, employee placed them in cooler because there is no faucet for it Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons above cooked potatoes in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above cooked corn, employee rearranged reach in cooler Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. For cut kale, employee write time on Corrected On-Site 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. 105f rice, and 120f gambo in warmer at 103f, they were properly reheated in microwave and temperature drop, explained to him and he reheated them to 165f Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Cleansers on table above food on shelf, employee moved them Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. A couple missing dates Repeat Violation

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing February and late January

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In two hand sinks, at cook line and prep room, employee placed some Corrected On-Site Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooks eggs and hamburgers now, gave one and posted it Corrected On-Site

Intermediate - Water pressure lacking at fixtures that require the use of water. Hand sink at cook line

Basic - Bowl or other container with no handle used to dispense food. In flour, employee removed them Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By ice machine and vent in walk in cooler

Basic - Clean utensils or equipment stored in dirty drawer or rack. Contniaer for lids on storage area

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. Open drink on ore table in back prep area, employee discarded it Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Working with fish Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Faucet on cold water goes all the way around and no water comes out in hand sink at cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 120f water on grill off for utensils, employee moved it to on side Corrected On-Site Repeat Violation

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

Basic - Single-service articles improperly stored. Box with to go containers, manager placed them on shelf Corrected On-Site

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. 2 shrimps at 130f, he just placed them on to go tray, placed them back on grill got to 145f Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw fish then grabbed container to scoop cooked wings, explained to him and he washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f butter sitting on ice, front counter, 60f cut kale, no time no procedure, employee iced them properly Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr here for a couple of years

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. One new employee

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Alfredo and pasta cooked yesterday early morning

Intermediate - Spray bottle containing toxic substance not labeled. Employees discarded it because did know name Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On storage shelf by dish machine

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacked above dry goods, cart, employee rearrange, Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.cook cooking Repeat Violation

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

Basic - Faucet/handle missing at plumbing fixture. Cold water side turns all the way and cold water doesn't come out, hand sink in kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine, emailed one Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in seafood cooler

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. 50f raw shrimp and gator tail, 45 minutes, iced down Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

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. 0 ppm chl in dish machine, employee fixed problem, line was not in liquid, 100 ppm Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw fish then he changed gloves and schooled green beans, explained to employee and he washed hands Corrected On-Site

High Priority - Food not properly protected from contamination. Cutting lemons at front counter where customer go by, employee moved them to other side Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 0 ppm chl in dish machine, line was not in liquid, employee fixed it, 100 ppm Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on open container on shelf above fries, upright freezer by cook line, employee rearranged, Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sour cream at front counter and cut kale by cook line, employee wrote time on Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets

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. For 2 new dish washers Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cheese cake taken out a couple of days ago Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Dead roaches on premises. 3 dead roaches in cabinet at front counter, employee cleaned them up Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Handling open foods

Basic - Employee with no hair restraint while engaging in food preparation. Handling open foods, he got a hat Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket in reach in cooler, front counter Repeat Violation

Basic - Food storage container/container lid cracked or broken. Bowl for food cracked, employee discarded it Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Employee placed it in dish machine area Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110f water for cooking utensil ps, employee placed it on grill and got to 165f Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line, exterior of cooking pot on stove Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays on storage shelf, employee inverted them Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2023

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking for Hush puppy batter and cooked chicken Wings stored on counter in food prep area Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Some Tags not marked with the last day served and not kept in order

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. No written procedures provided at inspection, emailed operator vomiting and diarrheal clean up procedures during inspection

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. No proof provided at inspection, emailed operator employee responsibility form during inspection

Basic - Buildup of food debris/soil residue on equipment door handles. Food debris on door handles of reach in coolers

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with debris in kitchen and ware washing area Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping s without a hair restraint

Basic - Equipment in poor repair. Torn gasket on reach in cooler

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop stored in standing water 71F in bar area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan above triple sink Dust on fan above prep area Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Scallops and shrimp thawed in triple sink. Standing water

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizing solution stored in white bucket at end of cooks line

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter packets (64°F- Cold Holding); sour cream (50°F- Cold Holding) food items are stored on top of ice small portion of container is emerged with ice bath. All butter packets and sour cream packets above the ice bath are above 41°. Food items were placed in server area prior to opening. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (64°F- Cold Holding); sour cream (50°F- Cold Holding) food items are stored on top of ice small portion of container is emerged with ice bath. All butter packets and sour cream packets above the ice bath are above 41° Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking on hush puppy batter on cooks line, employee wrote time marking during inspection Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Blue chemical spray bottle stored on prep table across from walk in cooler

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags are not kept in chronological order

Basic - Bowl or other container with no handle used to dispense food. Gray bowl used to Scoop rice in walk in cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling in ware washing area Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on server window above flip top cooler Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean cups stacked in ware washing area

Basic - Food storage container/container lid cracked or broken. Cracked lid on container of Rice stored in walk in cooler

Basic - Food stored on floor. Sauces in walk in cooler

Basic - In-use wet wiping cloth/towel used under cutting board. Wet White wiping cloth stored under cutting board

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single service foam to go containers stored not inverted on dry storage shelf

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Very Slow draining hand wash sink on cooks line

Basic - Wiping cloth sanitizing solution stored on the floor. White sanitizer bucket stored on floor near fryer

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese cake (49°F - Cold Holding) stored in reach in cooler at register area from previous day. - From follow-up inspection 2021-07-15: Cheesecake 44° at callback stored in Pepsi cooler stocked with beer. Cheese cake been stored in reach in cooler since Monday. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade ranch (49°F - Cold Holding); cheese cake (49°F - Cold Holding); sour cream (48°F - Cold Holding); butter (51°F - Cold Holding) Per manager cheesecake is stored in reach in cooler from previous day. All other food items were stocked from walk in cooler 1 hour ago. Manager removed all items from reach in cooler and discarded cheesecakes. Repeat Violation Admin Complaint - From follow-up inspection 2021-07-15: Cheesecake 44° at callback stored in Pepsi cooler stocked with beer. Cheese cake has been stored in reach in cooler since Monday. Admin Complaint

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Food debris on reach in coolers and microwave door handle Repeat Violation - From follow-up inspection 2021-07-15: No change Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling dusty near ware washing area - From follow-up inspection 2021-07-15: No change Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler ambient temperature 48.4 - From follow-up inspection 2021-07-15: Reach in cooler is empty and not being used at time of inspection due to high temperature Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food items without hairnets or beard guard. Employee put on hair nets and beard guard during inspection Corrected On-Site - From follow-up inspection 2021-07-15: No change Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet Clean dishes stacked on shelf above ware washing area - From follow-up inspection 2021-07-15: No change Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath back door of establishment - From follow-up inspection 2021-07-15: No change Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave is soiled with food debris - From follow-up inspection 2021-07-15: No change Time Extended