LIGHTHOUSE RESTAURANT

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 handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 25 rodent droppings on top of dish machine. Observed six rodent droppings on floor beneath dish machine. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee entered kitchen from outside and began cooking fish on cook line without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler next to kitchen prep table: cheese (53F - Cold Holding); creamer (59F - Cold Holding); eggs (ambient) (63F - Cold Holding). Manager stated items stored in cooler overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to kitchen prep table: cheese (53F - Cold Holding); creamer (59F - Cold Holding); eggs (ambient) (63F - Cold Holding). Manager stated items stored in cooler overnight. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets behind building next to back door. Repeat Violation Admin Complaint

High Priority - Wastewater on ground of establishment. Pipe behind restaurant to the side of the back door overflowing on the ground. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to pass through warmer. Blade of can opener on prep table next to kitchen back door. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in wait station hand washing sink. Employee removed pitcher during inspection. Corrected On-Site Repeat Violation

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plan review approved for moving of equipment and addition of room. Warning

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

Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored behind kitchen.

Basic - Ceiling tile missing. Ceiling tiles missing in area behind wait station and next to salad prep.

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

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 next to kitchen prep table, ambient temperature 63F. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of Starbucks coffee stored in reach-in cooler next to pass through warmer.

Basic - Equipment in poor repair. Lid for ice machine. Gasket for walk-in cooler. Gasket of reach-in cooler at end of cook line.

Basic - Food stored on floor. Case of taters stored on walk-in cooler floor. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster not placed on pad.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for pitcher in sugar container located in back of kitchen.

Basic - Missing drain plug at dumpster. Dumpster behind building.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Outside of sugar bin in back of kitchen. Storage shelves in salad prep area. Walk-in cooler fan covers. Walk-in cooler gaskets.

Basic - Old food stuck to clean dishware/utensils. Food containers and lids throughout the kitchen. Repeat Violation

Basic - Open dumpster lid. Dumpster behind building. Repeat Violation

Basic - Plumbing system in disrepair. Faucet behind building leaking.

Basic - Single-service articles improperly stored. Case of paper towels stored on floor in dry storage area next to salad prep.

Basic - Unsealed floor in food preparation, food storage, warewashing area or bathroom. Floor in addition behind wait station.

Basic - Wall and ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in hallway between dish area and salad prep area. Ceiling in kitchen area Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket behind back door. 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. Dish machine in dish area, 0 ppm. Manager primed dish machine, 50 ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside and put on gloves to prepare food on cook line without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

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 in dish area handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Macaroni and pasta salad in walk-in cooler dated 2/4. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound. 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. Fish thawing in reach-in cooler next to ice machine, fish completely thawed. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door. Both sides of splitter for faucet behind reach-in cooler next to ice machine. Repeat Violation Admin Complaint

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer for reach-in cooler next to ice machine reading 60F, ambient temperature 38F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in salad prep area. Walk-in cooler shelves. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled up water bottle in hand washing sink next to back door. Three cans of energy drink in dish area hand washing sink. Employee dumped ice in wait station hand washing sink.

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

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/. No certified food manager on duty with seven employees working. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at salad prep hand washing sink. Employee provided hand towels during inspection. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Wait station has been moved from one side of restaurant to the other. Prep areas added where storage used to be. Warning

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

Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.

Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves on cook line. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Paint peeling on ceiling throughout the kitchen. Ceiling in dry storage area.

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

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. Fish thawing in reach-in cooler next to ice machine, fish completely thawed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above wait station prep table. Employee removed drink during inspection. Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in salad prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes and keys on shelf next to kitchen reach-in cooler next to prep table. Employee removed items during inspection. Corrected On-Site

Basic - Food stored on floor. Sugar stored on floor next to kitchen reach-in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in cup of standing water next to warmers for grits. Employee returned knives to dish area. Corrective Action Taken

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in hallway between kitchen and salad prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents greasy. Top of dish machine. Can rack in salad prep area. Area around soda nozzles in wait station. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Lids and containers throughout the kitchen.

Basic - Open dumpster lid. Dumpster behind building.

Basic - Outer openings not protected with self-closing doors. Back door to kitchen. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf next to kitchen reach-in cooler next to prep table.

Basic - Soiled floors/carpeting. Floor beneath cook line equipment.

Basic - Stored food not covered. Crab legs in reach-in freezer next to back door. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. Bottom of table across from cook line.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in hallway between kitchen and salad prep area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket next to ice machine.

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. Dish machine in dish area, 0 ppm. Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside and put on gloves to handle plated food on cook line. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

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 handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw alligator stored over bottles of beer in walk-in cooler. Employee placed alligator on bottom shelf. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Macaroni salad in walk-in cooler dated 10/26.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Fish stored in reach-in cooler next to ice machine.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item underneath warmers on prep table across from cook line: shrimp (126F - Hot Holding). Employee stated shrimp placed underneath warmer thirty minutes prior to temperature being taken. Employee voluntarily discarded shrimp. Item stored in warmer on prep table next to kitchen entrance: baked potatoes (122F - Hot Holding). Employee stated potatoes placed in warmer two hours prior to temperature being taken. Employee placed potatoes in oven to reheat. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Both sides of splitter for faucet outside of back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout the kitchen. Can opener on prep table across from back door. Repeat Violation

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/. No certified food manager on site with five employees working.

Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.

Basic - Cardboard used to line food-contact shelves. Prep table across from cook line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in prep area between cook line warmers and prep table warmers. Repeat Violation

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

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. Fish stored in reach-in cooler next to ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above cook line warmer. Employee removed drink during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.

Basic - Food stored on floor. Plastic buckets of pickles stored in walk-in cooler.

Basic - Hole in or other damage to wall. Wall in hallway between kitchen and salad prep area. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters above cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor in walk-in freezer. Reach-in freezer next to back door.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in kitchen stored in standing water, 78F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan for cook line dusty. Walk-in cooler gasket. Can rack in salad prep area. Dry storage shelves in salad prep area. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in salad prep area.

Basic - Outer openings not protected with self-closing doors. Back door to kitchen.

Basic - Stored food not covered. Crab legs stored in reach-in freezer next to back door.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine in dish area.

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. Observed: the dish wash machine at 0 ppm for chlorine. The empty jug was replaced and achieved 100 ppm. 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. Observed: male cook staff scratch his head and continue handling cookware on the cook line. ALSO, male staff wiped hands on pants, and then continued working and touched cooking equipment. Kitchen staff warned staff to wash their hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a fly in the kitchen by the new reach-in cooler. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: in the new reach-in cooler: Scampi sauce 58,56, scallops 60, batter 57, shred mozzarella 59, crab claws 63, garlic butter 54, slice cheese 56, eggs 56. In the walk-in cooler shred mozzarella , crab. , shred cheddar. , cubed cheese. , boiled egg. , diced ham. , broccoli salad. , bow tie pasta. , potato scald. , mousse. , imitation Krab. All temperatures over 49F for over four hours. No time temp log available for review, walk-in cooler frozen over on the coils before 12:00 noon, unit turned off to defrost., Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the new reach-in cooler: Scampi sauce 58,56, scallops 60, batter 57, shred mozzarella 59, crab claws 63, garlic butter 54, slice cheese 56, eggs 56. ALSO, the water dip prior to breading was at 74F. Ice was added, this item ***Corrective Action Taken Walk-in cooler cultured buttermilk 49°, half-and-half 49°, cottage cheese 51, cut lettuce 58, chop cabbage 58°, ground beef 57, cinnamon butter, 58°, tartar sauce, Krab salad 52, crab Ambient air temperature 51F, butter milk 57, half n half 58, cottage cheese 57, cut lettuce 58, chop cabbage 58F . Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: both can openers have an accumulation of dried food debris on them.

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/ Observed: lack of a Certified Food Manager with 4 staff working with food. Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed a food thermometer in a proper ice bath, reading 59F.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: multiple certificates made on card stock that is not original certificate.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed multiple handles with hardened debris on them.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed: the co2 tank outside is not secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed: Throughout- ceiling tiles missing, ceiling tiles in disrepair, ceiling peeling over main kitchen prep area. Repeat Violation

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. Observe walking cooler with multiple items that are time temperature control for safety between 50 and 63°. A service tech was called in noted that a capacitor was burnt out. Warning

Basic - Cove molding at floor/wall juncture broken/missing. Observed: floor tiles broken on the wash to dish.

Basic - Covered waste receptacle not provided in women's bathroom. Observed: the women's restroom receptacle does not have a cover.

Basic - Dead roaches on premises. Observed: a dead roach behind the table in a server station. ALSO, multiple dead roaches in the uncapped brick wall by the guest restrooms.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: employee drink stored on the bottom shelf of a prep table, next to clean dishes on the cook line. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed: kitchen staff wearing a bracelet, preparing food.

Basic - Employee with no hair restraint while engaging in food preparation. Observed: lack of hair restraints for multiple staff working with food.

Basic - Hole in or other damage to wall. Observed: the wall in the hall remains unfinished with exposed fiberglass insulation. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed: lack of a Hans wash sign by the hand wash sink by the back door. Men,s restroom in dining lack a sign also.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: multiple bulk seasonings and dry goods soiled, throughout. ALSO, grease build up over the fry area, in the hood area.

Basic - Open dumpster lid. Observed: the dumpster lid is open. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed: the back door to the walk-in freezer is not self closing.

Basic - Working containers of food removed from original container not identified by common name. Observed: multiple bulk dry product not labeled. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: ham (44F - Cold Holding); krab (45F - Cold Holding); macaroni (44F - Cold Holding); cheese (45F - Cold Holding); egg (45F - Cold Holding). Manager stated items were checked at 11:00 am and at proper temperature. Manager stated door had been propped open for food delivery. Manager moved items to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Warning - From follow-up inspection 2022-08-10: Tuna Salad 47F,46F. Krab Salad 45F, 46F. Macaroni Salad 46F. Potato Salad 47F. Cottage Cheese 46F. Eggs 46F, 46F,47F,46F,45F. Ham 46F. Cheddar cheese 46F,45F. Blue cheese 46F,45F. Mozzarella cheese 46F,45F. Ranch dressing 46F. Blue cheese dressing 46F. Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and put on gloves to handle potatoes without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in wait station. Observed one fly in dish area. Observed one fly in salad buffet area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: ham (44F - Cold Holding); krab (45F - Cold Holding); macaroni (44F - Cold Holding); cheese (45F - Cold Holding); egg (45F - Cold Holding). Manager stated items were checked at 11:00 am and at proper temperature. Manager stated door had been propped open for food delivery. Manager moved items to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Containers stored underneath prep table in kitchen. Cutting boards in salad prep area. 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. Four employee certificates expired. Operator crossed out expiration dates and put on new dates. Employees must receive new certificate when they are retrained.

Basic - Cardboard used to line food-contact shelves. Prep table across from grill. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen in front of back door has peeling paint. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to grill. Employee removed phone. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Floor beneath grill and fryers greasy.

Basic - Food storage container/container lid cracked or broken. Containers stored in kitchen area.

Basic - Food stored on floor. Bags of salt next to ice machine.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops for corn meal and flour.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in salad prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill. Repeat Violation

Basic - Open dumpster lid. Dumpster behind building.

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

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen. Observed two flies in salad prep area. - From follow-up inspection 2022-03-16: Observed 5 flies in kitchen. Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 24 rodent droppings on top of the dish machine in the dish area. Observed 5 rodent droppings on the floor beneath the three compartment sink in the salad prep area. Warning - From follow-up inspection 2022-03-16: Observed 6 rodent droppings behind grill in kitchen. Observed 1 rodent dropping on the side of the fryer in the kitchen. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet behind building missing vacuum breaker. Repeat Violation Admin Complaint - From follow-up inspection 2022-03-16: No change. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored in salad prep area. Repeat Violation - From follow-up inspection 2022-03-16: No change. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quaternary sanitizer. Repeat Violation - From follow-up inspection 2022-03-16: No change. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling boards hanging down in kitchen. Paint peeling on ceiling boards in kitchen. - From follow-up inspection 2022-03-16: No change. Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Floor beneath grill and fryers greasy. - From follow-up inspection 2022-03-16: No change. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in dish area. Repeat Violation - From follow-up inspection 2022-03-16: No change. Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door to building near restrooms. - From follow-up inspection 2022-03-16: No change. Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Water leaking behind three compartment sink in dish area. - From follow-up inspection 2022-03-16: No change. Time Extended

High Priority - Container of medicine improperly stored. Bottle of Aleve on shelf above prep table next to kitchen fryer.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen. Observed two flies in salad prep area.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Scampi sauce in kitchen reach-in cooler dated 3/8. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Scampi sauce in kitchen reach-in cooler dated 3/8. Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 24 rodent droppings on top of the dish machine in the dish area. Observed 5 rodent droppings on the floor beneath the three compartment sink in the salad prep area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in water on prep table across from fryer: shrimp (58F - Cold Holding). Cook voluntarily discarded shrimp. Corrective Action Taken

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. Items on salad bar no Time mark. Employee stated items placed on bar at 2 pm. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet behind building missing vacuum breaker. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored in salad prep area. Repeat Violation

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

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/. No certified food manager present with 6 employees working.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to back door of kitchen.

Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine in dish area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling boards hanging down in kitchen. Paint peeling on ceiling boards in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored above three compartment sink in prep area.

Basic - Floor not cleaned when the least amount of food is exposed. Floor beneath grill and fryers greasy.

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in dish area. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Hush puppy mix stored in cracked pan in reach-in cooler across from fryers.

Basic - Food stored on floor. Potatoes stored on floor in salad prep area.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing two hood filters above grill. Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on cardboard on top of prep table across from grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill and fryers greasy. Wall behind grill and fryers greasy. Shelves on dish rack in dish room. Fan in dish room dirty. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door to building near restrooms.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking behind three compartment sink in dish area.