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High Priority - Live, small flying insects found. Observed one small flying insects flying in the air inside meat prep area. Operator exterminated flying insect and discarded. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed pineapple sword stored next to raw picana, also observed raw sausage stored next to garlic picana.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server brought dirty dishes and prepared desserts without washing hands first.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potato 110F Hold Holding. Operator start reheating the mash potato. Final temperature 157F Reheating.Observed pork ribs at 126F Hot Holding. As per operator item has been there for less than an hour.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker installed at hose bibb located next to mop sink.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed thermometer not calibrated. Coached operator the correct parameters.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food residue.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink inside prep area with meat blood residue.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer test strip expired since 09/2025.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink located in meat prep area.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures available for use of time as public health.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed probe thermometer not used to ensure proper temperature of meat.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers and reach in freezer throughout the entire establishment with accumulation of grease on door handles.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation area located in meat prep area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed two green cutting boards, two yellow cutting boards that has cuts marks and are no longer cleanable.

Basic - Equipment in poor repair. Observed prep table inside meat prep area that the below shelves is rusted.

Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Observed clean pans stored under a split air conditioner next to kitchen exit door.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap in the handle of the kitchen exit door.

Basic - Floor area(s) covered with standing water. Observed standing blood inside walk in cooler located outside the premises. Operator cleaned during inspection.

Basic - Floor not cleaned when the least amount of food is exposed. Observed floor soiled with accumulation of grease and food debris inside meat prep area, also next to mop sink. Observed floor with debris residue under bar counter.

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

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under white cutting board across grill station.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease accumulation on kitchen walls back equipment. Additionally, also observed hood on top of grilled and the hood with accumulation of grease. Observed spray hose soiled at three compartment sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled with blood residue located in meat prep area. Observed reach in cooler top counter and below with accumulation of food debris, grease across the grilled.

Basic - Single-service articles improperly stored. Observed a box of single- service lid stored on floor next to bins of rice.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in food preparation inside kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris inside meat prep area.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cut vegetables in a shopping bag. The cook removed the vegetables and cooked them. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Observed the cutting boards soiled at the cook line.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle containing a clear liquid not labeled at the cook line.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice bucket not inverted on top of the ice machine.

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

Basic - In-use ice scoop stored on soiled surface between uses. Observed the on top of the ice machine. The person in charge moved it. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in the kitchen. The cook removed it.

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-06-24: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler at meat preparation room soiled with old food debris. Warning - From follow-up inspection 2025-06-24: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled across from stove. Also observed can opener soiled in back preparation room.

Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon and cup stored in handwashing at bar. 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/

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

Intermediate - No soap provided at handwash sink. Observed at handwashing sink at bar. Repeat Violation

Intermediate - Packaged food not labeled as specified by law. Observed plastic container of sugar and coffee unlabeled at bar. Also observed bottle of oil unlabeled at stove.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and potato salad stored in walk in cooler not date marked. As per operator, the food was cooked over 24 hours ago.

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. Observed employee Franq hired more than 60 days with no proof of training.

Basic - Accumulation of debris in three-compartment sink. Observed accumulation of debris in three compartment sink.

Basic - Accumulation of debris on exterior of warewashing machine. Observed dish machine exterior soiled.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in back preparation room. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed all cutting boards in kitchen with cut marks and no longer cleanable.

Basic - Equipment in poor repair. Observed three compartment sink spray nozzle in disrepair at bar.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing and/or in disrepair. Observed floor in disrepair in back preparation area near back exit door.

Basic - Food stored on floor. Observed bucket of potatoes stored on floor in walk in cooler at back of establishment. Also observed plastic containers of water and soda stored on floor in bar area.

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across from stove.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers across from stove.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed unwrapped single service straws stored on bar not protected from contamination.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in kitchen near three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on preparation tables throughout kitchen and bar area.

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Observed establishment converted dry storage room to meat processing room, no handwashing sink located inside room. Warning - From follow-up inspection 2024-06-28: Handwash sink missing in warewashing or food preparation area. Observed establishment converted dry storage room to meat processing room, no handwashing sink located inside room. Time Extended - From follow-up inspection 2024-07-09: Handwash sink missing in warewashing or food preparation area. Observed establishment converted dry storage room to meat processing room, no handwashing sink located inside room. Time Extended - From follow-up inspection 2024-09-10: Observed establishment converted dry storage room to meat processing room, no handwashing sink located inside room. Admin Complaint

Intermediate - - From initial inspection : 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/. Observed establishment converted dry storage room to meat processing room, no handwashing sink located inside room. Observed hand sinks removed at cook line and ware washing area. Warning - From follow-up inspection 2024-06-28: Observed establishment converted dry storage room to meat processing room with reach in cooler, 2 preparation tables and slicer. No handwashing sink located inside room. Observed hand sinks removed at cook line and ware washing area. Time Extended - From follow-up inspection 2024-07-09: Observed establishment converted dry storage room to meat processing room, no handwashing sink located inside room. Observed hand sinks removed at ware washing area. Time Extended - From follow-up inspection 2024-09-10: Observed establishment converted dry storage room to meat processing room, no handwashing sink located inside room. Observed establishment added buffet to dining area, not on approved plans. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and non absorbent at meat preparation room, kitchen and ware washing areas. Warning - From follow-up inspection 2024-06-28: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and non absorbent at meat preparation room, kitchen and ware washing areas. Time Extended - From follow-up inspection 2024-07-09: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and non absorbent at meat preparation room, kitchen and ware washing areas. Time Extended - From follow-up inspection 2024-09-10: Observed ceiling not smooth and non absorbent at meat preparation room, kitchen and ware washing areas. Time Extended

Basic - - From initial inspection : Basic - Observed ceiling tiles with water damage at cook line. Warning - From follow-up inspection 2024-06-28: Observed ceiling tiles with water damage at cook line. Time Extended - From follow-up inspection 2024-07-09: Observed ceiling tiles with water damage at cook line. Time Extended - From follow-up inspection 2024-09-10: Observed ceiling tiles with water damage at cook line. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over cooked ribs in the reach in cooler next to the ice machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda dispenser interior soiled with mold-like substance or slime, manager cleaned it on site.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche mixed on the menu not identified, employee marked all the menu copies with en asterisk during the inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in the hand was sink at bar area.

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw steak over sweet plantain - From follow-up inspection 2022-11-10: Observed Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw steak over sweet plantain Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2022-11-10: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup without handle used as scoop in the rice container - From follow-up inspection 2022-11-10: Observed a plastic cup without handle used as scoop in the rice container Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2022-11-10: Observed - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Located at beverage station across from men's bathroom. Warning - From follow-up inspection 2022-06-29: No handwashing sign provided at a hand sink used by food employees. Located at beverage station across from men's bathroom. Time Extended

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. Located at bar area. Operator replenished soap and paper towels.

Basic - Exterior door has a gap at the threshold that opens to the outside. Located at back exit door.

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

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