FLYING IGUANA

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. Observed in walk in cooler House made Garlic and oil made with fresh garlic dated 2-3-2026, Chorizo oil dated 2-2-2026 . See stop sale. Observed in stand alone cooler House made verde with fresh garlic dated 2-3-2026. See stop sale. 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. See stop sale. Observed House made salsa held on time control without time mark. Manager placed time on salsa. 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. Observed in steam well Cooked chicken (122F-124F - Hot Holding). Manager removed to reheat . Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink over shelf near dish machine . Observed employee energy drink in cooler with food served to the public. Manager removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing bracelets.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers on dry rack wet nesting. Manager will have employee remove and wash properly and dry. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed old stickers on containers on clean dry rack. Manager will have employee remove and wash properly. Corrective Action Taken

High Priority - Live, small flying insects found Observed 1 flying insect near bar area.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed milk dated 8-20-2025. See stop sale

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. See stop sale. Observed Cut tomatoes on traveling cart being held on TIME As A Public Health Control with time mark. Employee placed time mark on traveling cart. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holders soiled in bar area. Employee cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vent near ice machine soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef on tray thawing. Manager had employee place beef in walk in cooler. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cut avocados with stickers on them in portable cart near entrance of kitchen. Manager removed avocados to be washed properly. 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. Observed employee on phone while engaging in food preparation handle phone and continue to prepare food. Employee removed gloves and washed hands properly. 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. Observed employee handle ready to eat flour tortillas with bare hands. Employee washed hands and placed gloves on. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in walk in cooler stored over large uncovered containers of queso. Manager removed eggs and stored properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holders in bar area soiled. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use tongs stored in standing water at 76F. Manager removed tongs from water. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored in cooler with food served to public. Manager removed and stored properly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 3 containers of salmon in ROP state not frozen. See stop sale. Warning - From follow-up inspection 2024-11-15: Observed grouper, Mahi and Tuna completely thawed in reduced oxygen packaging method. See stop sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging on raw beef and Salmon without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-11-15: Observed establishment still conducting ROP with out HACCP plan sent to Tallahassee. Inspector spoke with Nelson regarding ROP , he stated they were instructed not to conduct ROP. Inspection of walk in cooler with ROP of chicken and fish. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple colored cutting boards stored on rack in kitchen near make window. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored at ice machine in kitchen. Bucket inverted. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Stainless steel bowls on rack near dish area. Clear plastic cups in server station in dining area.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in outside walk in freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up in outside walk in freezer. Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop in service bar ice bin at bar. Scoop moved and stored correctly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed Salmon being thawed and packaged onsite using a reduced oxygen packaging method and Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Manager stated that they thaw frozen fish and use reduced oxygen packaging. Manager is working with Sysco for the HACCP and Variance. Repeat Violation Warning - From follow-up inspection 2024-03-13: Observed operator in the process of completing HACCP and Variance but has not sent it. Inspector will provide mailing information. Time Extended - From follow-up inspection 2024-04-16: Observed still the same at callback. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the exterior walk in freezer, open package of frozen raw shrimp over container of ready to eat churros. Operator relocated the raw frozen shrimp. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steamwell at the server pass through window on the main cook line side; pork (121F - Hot Holding) operator placed pork back onto the grill to reheat to proper temperature, at conclusion of inspection; pork second temperature (168F - Hot Holding). Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Behind the bar counter,chemical spray bottle stored over liquor speed well. Operator relocated the chemical spray bottle. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment is currently utilizing reduced oxygen packaging for raw meats and a cook chill sous vide cooking method for chicken without a approved HACCP.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One food manager certification expired from 01/2023.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in use with build up of food residue staining. Behind the bar counter the first soda gun closest to the kitchen has build up of debris in the nozzle. Operator had employee clean and sanitize the soda gun nozzle. Corrective Action Taken Repeat Violation

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. At time of inspection four expired food handler training certificates for employees still actively employed.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance build up on the top portion of the ice bin behind the deflector plate.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents over the main cook line have accumulation of dust on the vent and surround tiles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on the cutting board at the server pass through window in the main cook line side. Operator relocated the employee beverage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the dry storage shelf behind the pass through window, clean,teal and plastic containers stacked while wet.

Basic - Food stored on floor. In the walk in cooler container of scrap chicken stored on the floor. Operator relocated the container of chicken. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the bar counter, metal cocktail shakers stored in water at ambient air temperature. Operator removed the containers to be washed and removed the standing water. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. In the pass through line table top reach in cooler, sliced avocados stored with the stickers still attached. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw steak on the bottom shelf of the speed rack thawing at ambient air temperature. Operator relocated the steak to the prep sink to thaw under cold running water. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items held in hot box under rear preparation table near ovens queso (105F - Hot Holding); black beans (102F - Hot Holding). Operator reheated items to 165F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in preparation area used for cutting onions has visible staining Interior of ice machine has soiled sides when viewed from top sliding doors.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in main kitchen area used as a dump sink with large amount of ice in basin. Discussed

Basic - Covered waste receptacle not provided in women's bathroom. Receptacles in womens restroom missing covers.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair oven handle in main kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored over grill in a manner that does not properly protect the food contact surface. Operator properly stored. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth used under cutting board in preparation area.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in mens restroom. Operator posted sign Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under drawer coolers on make line soiled on bottom under drawer, visible when drawer is pulled fully out.

Basic - Raw fruits/vegetables not washed prior to preparation. Establishment Prepared avocados with stickers still attached. Discussed and operator stated they do not wash product before cutting. Discussed how cutting through unwashed product has potential to contaminate the interior of the product. Discussed establishment onion cutting process. Discussed need to remove stickers from Avacados before washing to,ensure area under sticker is washed.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws available for customer self service not individually wrapped. Discussed and operator moved straws 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 loading dish machine with dirty dishes then he grabbed clean dishes, explained to him and he washed hands Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee licked her finger and then grabbed container with cabbage, explained to her and she washed hands, mgr changed cabbage to another container Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52f milk and cheese in walk in cooler, nobody has handled them, employee discarded milk and iced down cheese Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. For stake for tacos. Mgr filled it up during inspection Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 74f steak and cooked potatoes on rack, ambient temperature is 74f, employee placed them in cooler Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Ice in handsink by cook line Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in prep area between tables, mgr placed some Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures. When cooling foods

Intermediate - Spray bottle containing toxic substance not labeled. At bar, employee wrote name on Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, got a hat Corrected On-Site

Basic - Equipment in poor repair. Torn fryer basket

Basic - Food storage container/container lid cracked or broken. Container for guacamole at prep area is cracked

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In one door prep unit by cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, cook line, mgr changed solution, 300 ppm Corrected On-Site

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2022-01-06: Ice buildup still present in walk in freezer. Time Extended - From follow-up inspection 2022-03-09: Still ice build up inside walk in freezer. Time Extended - From follow-up inspection 2022-03-17: Walk in freezer still has ice buildup Time Extended