NONCHALANCE

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-04-01: Observed No proof of required state approved employee training provided for any employees. Admin Complaint

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Educated operator on cleaning microwave oven daily. Repeat Violation Warning - From follow-up inspection 2026-04-01: Observed interior of microwave oven with dried encrusted food and grease. Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/24. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk 50F cold hold more than 4 hours. Stop Sale. Operator discarded milk. Corrective Action Taken

Intermediate - Food-contact surface soiled with encrusted food debris/grease in interior roof of microwave oven. Educated operator on cleaning microwave oven daily. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled cup stored in hand wash sink next to three compartment sink. Operator removed cup. Corrected On-Site

Basic - Floor soiled/has accumulation of debris underneath equipment, at end of cookline, and in dry storage room. Educated operator on the importance of routine cleaning. Repeat Violation

Basic - Ice buildup in reach-in freezer in dry storage room.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front beverage reach in cooler.

Basic - Nonfood-contact surface soiled with encrusted grease, food debris on outside of cooking equipment. Educated operator on importance of routine cleaning of equipment. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers across at cook line. Educated operator on cleaning interior of reach in cooker daily. Repeat Violation

Basic - Sanitizing solution not maintained clean.

Basic - Soiled dry wiping cloth in use.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold cut meats 50F cold hold less than 4 hours. Operator placed cold cut meats in more deeper pan. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored by food equipment. Operator removed chemical. 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. Provided operator with written procedures. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris/grease on sandwich press and microwave oven.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in dry storage next to mop sink used to store stereo system.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to mop sink in dry storage room.

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

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. Operator completed form. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris underneath equipment, at end of cookline, and in dry storage room..

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris on outside of cooking equipment.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at end of cook line.