CRAFT FRY WING

High Priority - Operating with an expired Division of Hotels and Restaurants license. Food Service Establishment in operation and license delinquent- establishment is open and operating/currently preparing and serving food to customers. Admin Complaint

High Priority - Stop Sale issued due to adulteration of food product. 27 pieces of tilapia, improper, throwing fish thawed inside reduce oxygen packaging. Instruction state remove fish before thawing.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cooks line.

Intermediate - No soap provided at handwash sink. No soap at handwashing sink on cooks line. Manager placed soap at handwashing sink. Corrected On-Site Repeat Violation

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. 27 pieces of tilapia thawed inside, reduce oxygen packaging instructions say remove fish before thawing.

Basic - Food stored on floor. Bucket of soy sauce stored on floor in kitchen area. Boxes of French fries stored on floor inside walk in cooler.

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop in rice bin. Employee removed bowl and placed at dishwasher. Repeat Violation - From follow-up inspection 2025-11-20: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation - From follow-up inspection 2025-11-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. Repeat Violation - From follow-up inspection 2025-11-20: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sauces removed from original containers and placed in clear plastic bottles have no labeling of ingredients on cooks line. Repeat Violation - From follow-up inspection 2025-11-20: Time Extended

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

Intermediate - No soap provided at handwash sink. No soap in employee bathroom and at handwash sink near register.

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. Employee provided 2 food handler certifications.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese steak rolls in reach in cooler not date marked.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink on cook line.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle.

Basic - Carbon dioxide tanks not adequately secured. Repeat Violation

Basic - Food stored on floor. Container of salt and sauces on floor. Employee removed at time of inspection. Corrected On-Site Repeat Violation

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

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

Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled employee labeled at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Multiple plumbing parts stored in handwash sink at back end of the cook line. Operator removed items. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Roast pork in walk-in cooler.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at front end of the cook line.

Basic - Bowl or other container with no handle used to dispense food. In flour bin. Repeat Violation

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In upright reach-in cooler at cook line and walk-in cooler.

Basic - Food stored on floor. Multiple cases of cooking oils stored on floor in kitchen. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar bin. Operator moved handle up. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024. Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray paint can next to soda and water bottles.

Intermediate - Handwash sink not accessible for employee use at all times. Oven mitts in handwash sink next to dry storage.

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. Operator provided 2 food handler certifications.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and shrimp in walk in cooler not date marked.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Operator placed soap at handwash sink at time of inspection. Corrected On-Site

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

Basic - Carbon dioxide tanks not adequately secured.

Basic - Duct tape used to repair nonfood-contact surface. Tape on chest freezer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of seasonings and tea in dry storage.

Basic - Food stored on floor. Oil on floor.

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

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soda syrup in walk-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site

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 - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at front service area. Operator provided. Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Food storage shelves in walk-in cooler and on cook line.

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