COUSIN VINNIES FAMILY SPORTS RESTAURANT

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 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.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn under flat grill.

Basic - Floor soiled/has accumulation of debris. -Under bulk containers and side prep area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler under flat grill. -Triple door glass cooler.

Basic - Single-service articles improperly stored. -Case of disposable gloves. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef over pickles. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over garlic sauce. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -Under bulk containers. -Walk in freezer. -Under fryers.

Basic - Food stored on floor. -Soda syrup box. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of bulk containers.

Basic - Ripped/worn tin foil used as shelf cover. -Piping behind fryers.

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

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Single door cooler gasket torn across three compartment sink. - From follow-up inspection 2025-05-20: Time Extended

High Priority - Toxic substance/chemical improperly stored. -Degreaser by small oven. Corrected On-Site

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

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

Basic - Floor soiled/has accumulation of debris. -Under shelf in corner of cook line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Between three compartment sink and wall.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Wood by sauce bottle shelf. -Underside of shelves above prep cooler. -Under flat grill. -Exterior of bulk containers. -Walk in cooler fan covers.

Basic - Ripped/worn tin foil used as shelf cover. -Behind fryers.

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Provided form.

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

Basic - Floor soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Behind cookline equipment. -Exterior of bulk containers.

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

Basic - Single-service articles improperly stored. -To go cups on floor.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breast 45f, Fish 48f. Less than 4 hours. Advised to rapid chill.

Intermediate - Spray bottle containing toxic substance not labeled.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of bulk containers. -Under cookline equipment.

Basic - Ripped/worn tin foil used as shelf cover. -On piping behind fryers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken dip 49f. Less than 4 hours. Advised to rapid chill. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shirt stored with sauces.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Glass door reach in cooler gasket torn.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of bulk containers. -Under flat grill.

Basic - Ripped/worn tin foil used as shelf cover. -Covering piping.

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