LA GIRALDILLA HANLEY

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 cutting cleaned limes with bare hands. Discuss with employee to not use bare hand contact with ready to eat foods. Employee discarded limes at time of inspection. Employee wash hands and wore gloves before cutting more limes. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Cooked shredded beef stored inside a shopping bag in kitchen reaching cooler next to the microwave. Employee remove shopping bag and stored food in a food grade safe container. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed cucumbers, inside walking cooler. Operator relocated eggs to an approved location at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee at bar area wash hands at three compartment sink.

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. A written procedure for vomit and diarrhea cleanup has been provided to the operator. Operator posted sign at time of inspection. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Antonio Agramonte on 7/14/2024.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards and establishment soil. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at all handwashing sinks. Paper towels provided to all sink at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Located at all handwashing sinks, except for sink at front line cook. Soap provided to all sinks at time of inspection. 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. Expired for Hector D. on 12/12/2025.

Intermediate - Two-compartment sink used for warewashing in dish pit area. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards and establishment with cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two personal beverages stored on speed cart with clean plates next to front line cook. Personal beverage stored on prep table next to microwave. Operator remove all personal beverages at time of inspection to an approved location. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. A sign has been provided to the operator. Operated postal sign at time of inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Located at all handwashing sinks. Hand wash and sign posted to all sinks at time of inspection. Corrected On-Site

Basic - Stored food not covered. Block of ham, cheese, raw breaded shrimp, raw sausage, cooked vegetables, breaded wings, french fries, plantains and multiple other food items not covered inside kitchen reach in cooler next to the microwave. Multiple foods inside walking cooler not covered. Operator began covering some food at time of inspection. Corrective Action Taken Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour in flour bin not labeled. Located in back kitchen next to ice machine. Multiple squeeze bottle with liquid and sauces not labeled on front line cook. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Two-compartment sink used for warewashing. No 3 compartment sink. Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling in walk in cooler soiled with accumulated mold-like substance. Wall in walk in cooler soiled with accumulated mold like substance Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door open. Discussed the need to keep screen door closed to keep vermin out of the establishment. Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. Exhaust fan no screening, Discussed the need to use 16 mesh screen over opening of exhaust fan. Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line holding food removed from its original container not labeled with common name. Warning - From follow-up inspection 2025-11-21: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside, then put on gloves to work with food without washing hand first.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2025. Operator paid all fee and penalty online at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fishes stored over cooked lamb shanks and cooked pork tamales in walk-in cooler. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled soiled equipment from handwash sink, then work with food without replace gloves and washing hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of yuca 83 F, marinara 79 F and cooked onion 79 F stored in steam table at cook line. Operator reheated items at time of inspection. Re temped: yuca 178 F, marinara 168 F, cooked onion 173 F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.

Intermediate - Handwash sink used for purposes other than handwashing. Soiled equipment stored in handwash sink at dish machine area. Employee removed from handwash sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at multiple handwash sinks at cook line, food prep area, back cook line and dish washing area.

Intermediate - No soap provided at multiple handwash sinks at food prep area, front and back cook lines.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked lamb shanks and various cooked food in walk-in cooler. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Fry oils stored on floor in kitchen.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Stored food not covered. Cooked black bean rice, cooked lamb shanks and various cooked food in walk-in cooler.

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 up food container from floor, then returned to work with food on cook line with no hand wash.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Server washed and rinsed drinking glasses in three-compartments sink at bar, then placed them on drain board to air dry without sanitation. Discussed with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw steak 46 F and raw chicken 45 F in large glass doors reach-in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of white rice 110 F and ground beef 129 F stored on stove top at cook line. Operator moved to walk-in cooler to cooling them down. Corrective Action Taken

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 - Handwash sink used for purposes other than handwashing. Bus tub with soiled glasses stored on handwash sink at prep area. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At all handwash sinks in kitchen and bar. No soap provided at handwash sink. Handwash sink at back cook line. 4 of 5 handwash sinks in kitchen has no soap. Handwash sink at bar has no soap. No handwashing sign provided at a hand sink used by food employees. Handwash sink on cook line. Repeat Violation

Intermediate - No running water at mop sink. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked tamales and various cooked food in walk-in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Metal container with no handle used in flour bin.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee eating in a food preparation or other restricted area. Server walked into kitchen with a bowl of food and eat at cook line.

Basic - Food stored on floor. A pan of raw steak stored on floor in walk-in cooler. Employee moved to shelf. Corrected On-Site

Basic - Hole in or other damage to wall. In back storage area by back door.

Basic - Interior of microwaves has accumulation of black substance/grease/food debris. Multiple microwaves in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.

Basic - Open dumpster lid.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over the cheese sticks in reach-in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee picked up trash debris from floor, then returned to prep pizza dough with the same gloves. Discussed with operator.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: cooked onion 97 F, marinara 112 F hot holding. Employee starts reheating on griddle top. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Spoon and ladle stored in handwash sink on cook line. Containers stored in handwash sink at prep area in kitchen. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple sinks, employee provided. No soap provided at handwash sink. Handwash sink at back cook line. No handwashing sign provided at a hand sink used by food employees. Handwash sink on cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb, cooked yellow rice and various cooked food in walk-in cooler. 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. 1 employee training expired.

Basic - Interior of microwaves has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Stored food not covered. Cooked lamb, cooked pork and various food in walk-in cooler. Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw chorizo stored over cooked pork and cook chicken in reach-in cooler at kitchen. Warning - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-07: Time Extended

Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained at prep area and cook line. Warning - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Plastic shopping bags stored in handwash sink at prep area. Multiple whole bell peppers stored in handwash sink on cook line. Warning - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-06: Container stored in the handwash sink at prep area. Time Extended - From follow-up inspection 2024-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. All dispensers at cook line, prep area, dish area and back cook line area in kitchen. Employee provided 1 roll of paper towel at time of inspection. Corrective Action Taken Warning - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooke rice and various cooked items in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-07: Time Extended

Basic - - From initial inspection : Basic - Interior of microwaves has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-07: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Cooked pork, cooked lamb shanks and various cooked food in walk-in cooler. Warning - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-07: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe under handwash sinks on front cook line and back cook line. Warning - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-07: Time Extended

Intermediate - - From initial inspection : 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. Provided by email. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-10-19: Time Extended - From follow-up inspection 2023-10-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Repeat Violation Warning - From follow-up inspection 2023-10-19: Time Extended - From follow-up inspection 2023-10-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. Handwash sinks at front cook line, back cook line, and prep area. Repeat Violation Warning - From follow-up inspection 2023-10-19: Time Extended - From follow-up inspection 2023-10-24: Soap in some handwash sinks. Paper towels in dispensers, however, unable to dispense paper towel. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No running water at mop sink. Repeat Violation Warning - From follow-up inspection 2023-10-19: Time Extended - From follow-up inspection 2023-10-24: Time Extended

Intermediate - - From initial inspection : 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. 1 employee. Warning - From follow-up inspection 2023-10-19: Time Extended - From follow-up inspection 2023-10-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb, cooked pork and various poked items in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2023-10-19: Time Extended - From follow-up inspection 2023-10-24: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2023-10-19: Time Extended - From follow-up inspection 2023-10-24: Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Ran dish machine multiple times, tested 0ppm chlorine. No ware washing at time of inspection, operator contacted service company. - From follow-up inspection 2023-10-19: Dish machine not in use, chlorine sanitizer setup for manually sanitizing, tested 100ppm. Time Extended - From follow-up inspection 2023-10-24: Dish machine not in use, chlorine sanitizer setup for manually sanitizing, tested 200+ppm. Operator diluted with water, tested 100ppm. Time Extended Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over various cooked items in large reach-in cooler by cook line. Raw animal food stored over or with unwashed produce. Raw shell eggs stored over various unwashed plant food in walk-in cooler. Employee moved eggs to prevent cross contamination. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large container of cooked white rice (72F - Cold Holding)stored on back cook line. Employee stated that it's for fried rice and cannot be too cold or hot. Recommended time as a public health control and provided written procedures form by email.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled with old food debris. Cutting boards stained. Can opener blade soiled with grease and old food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Bus pans stored on handwash sink at prep area. Employee removed. Corrected On-Site

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

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/ 4 employees working at time of inspection. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sinks at three compartment sink and back cook line. No soap provided at handwash sink. Handwash sinks at cook line, prep area and three compartment sink area.

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.

Intermediate - No running water at mop sink. Hot and cold water not connected to plumbing. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked yellow rice and various cooked items in walk-in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Ran dish machine multiple times, chlorine tested 0ppm.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag pack and jacket stored on microwave at prep area.

Basic - Food stored on floor. Multiple cases of cooking oil stored on floor in storage room. 2 bags of sugar stored on floor by ice machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Accumulation of black/green mold-like substance in the interior of the ice machine. Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employees opened drinks stored in multiple reach-in coolers.

Basic - Stored food not covered. Sliced pork chops in reach-in freezer.

Intermediate - - From initial inspection : Intermediate - No running water at mop sink. Not connected to water. Repeat Violation Warning - From follow-up inspection 2022-11-09: Time Extended - From follow-up inspection 2023-01-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked yellow rice, fried rice and other cooked items in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2022-11-09: Time Extended - From follow-up inspection 2023-01-06: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation Warning - From follow-up inspection 2022-11-09: Time Extended - From follow-up inspection 2023-01-06: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-11-09: Time Extended - From follow-up inspection 2023-01-06: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2022-11-09: Time Extended - From follow-up inspection 2023-01-06: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning - From follow-up inspection 2022-11-09: Time Extended - From follow-up inspection 2023-01-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the cooking equipments on cook line. Warning - From follow-up inspection 2022-11-09: Time Extended - From follow-up inspection 2023-01-06: Time Extended

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 handled dirty food containers then returned to prep food without washing hands. Observed employee touched face then handle food items without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over diced ham. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic in oil (98F - Hot Holding). Repeat Violation

High Priority - Tracking powder pesticide used inside establishment. Back storage area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled. Cutting boards stained.

Intermediate - Handwash sink not accessible for employee use at all times. All handwash sinks stored food equipments in kitchen.

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 6 employees working at time of inspection. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sinks at bar, cook line and prep area. 1 roll of paper towel provided. No soap provided at handwash sink. Handwash sink at bar, cook line, dish machine area and prep area. 1 bottle of soap provided. Corrective Action Taken Repeat Violation

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. 5 of 6 employees have no proof of training. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked rice and various food items in walk-in cooler. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee beverage container in a cold holding unit with food to be served to customers. Repeat Violation

Basic - Equipment in poor repair. Multiple reach-in cooler and reach-in freezer gaskets torn. Repeat Violation

Basic - Food stored on floor. Various food items in walk-in cooler. Repeat Violation

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

Basic - No hot running water at mop sink. No hot water connected. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the ice machine soiled. Reach-in cooler gaskets soiled.

Basic - Plumbing system in disrepair. Mop sink hot water switch removed.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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. Ran dish machine multiple times, tested 0ppm. Employee contacted the dish machine service company and setup three compartment sink for manually sanitize. Corrective Action Taken

High Priority - Employee washed hands with no soap. Observed employee washed hands with no soap in dish sink at dish washing area.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine tested 0ppm.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2021. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak in reach-in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container of cooked onion 98 °F hot holding on griddle top and fried cheese stick 101 °F hot holding in fryer basket at cook line.

High Priority - Tracking powder pesticide used inside establishment. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in dish sink at dish room.

Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple food prep equipments stored in handwash sink at pizza station. Employee removed items. Corrected On-Site

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

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 6 employees working at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple handwash sinks at the establishment.

Intermediate - No soap provided at handwash sink. Multiple handwash sinks at the establishment.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked beef and various cook items in walk-in cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at dish washing area. Hot water switch disrepair.

Basic - Carbon dioxide/helium tanks not adequately secured. At bar. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Equipment in poor repair. Reach-in cooler gaskets torn. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - Food stored on floor. Observed a case of raw shell eggs, raw fish, pizza dough and various food items

Basic - Hood filter missing from automatic fire suppression/exhaust system. Above pizza oven at back cook line.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - No hot running water at mop sink. Hot water shut off.

Basic - Plumbing system in disrepair. Hot water switch of handwash sink at dish room.

Basic - Wet mop not stored in a manner to allow the mop to dry.