BALANS BRICKELL

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cook.

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 thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris throughout kitchen slicer.

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.

Basic - Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on drainboards or equivalent.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

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

Basic - Floor soiled/has accumulation of debris. Observed food debris underneath all kitchen equipment.

Basic - Food stored on floor. Observed containers of sodium free butter on kitchen floor.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen shelves soiled throughout kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen reach in coolers inside.

Basic - Soiled dry wiping cloth in use.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance behind dish equipment.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed breakfast bowl and eggs Benedict's not identify as containing raw eggs. Warning - From follow-up inspection 2026-02-12: Observed breakfast bowl and eggs Benedict's not identify as containing raw eggs. Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at door of bathroom wi5 pink walls. Warning - From follow-up inspection 2026-02-12: Observed at door of bathroom with pink walls and bathroom across bathroom with pink walls on the right side. Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning - From follow-up inspection 2026-02-12: Employee with no hair restraint while engaging in food preparation at prep table across from dishmachine. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled, all RIC and RIF gaskets soiled at kitchen area, and WIC fan guards. Warning - From follow-up inspection 2026-02-12: Observed WIC gaskets soiled, all RIC and RIF gaskets soiled at kitchen area. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on WIC shelves. Warning - From follow-up inspection 2026-02-12: Observed on WIC shelves. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall spiked behind 3CS and dish machine. Warning - From follow-up inspection 2026-02-12: Observed wall soiled dish machine. Time Extended Corrective Action Taken

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

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.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation.

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

Basic - Soiled dry wiping cloth in use.

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

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 thermometer(s) not calibrated according to manufacturer's specifications.

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

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 - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones in food preparation area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all top surfaces of all kitchen shelves throughout.

Basic - Soiled dry wiping cloth in use.

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

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

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

High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag at walk in cooler.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm), operator discarded water. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (52F - Cold Holding) at make table on cook line with double metal container, as per operator for approximately 1 hour prior. Advised operator to remove double container.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

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 to operator via email.

Intermediate - Expired quaternary chemical test kit on 08-2023 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled by walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside handwashing sink at cook line. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice stored inside walk in cooler no date marked, as per operator for more than 24 hours prior.

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 employees Luis Escante and Maneez Perez both certificates expired on 08-17-23.

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

Basic - Bowl or other container with no handle used to dispense food. Observed bowl stored inside bread crumbs at dry storage area. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots, pans, and plates not inverted at cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards no longer cleanable at cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed none of the cooks wearing hair restraint.

Basic - Equipment in poor repair. Observed gaskets in disrepair at reach in coolers drawers at cook line.

Basic - Food stored on floor. Observed container of oil stored on floor at cook line. Observed case of salmon stored on floor inside walk in cooler.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at all hand washing sink. Repeat Violation

Basic - Stored food not covered. Observed cooked brown rice inside walk in cooler not covered.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing at bar. Cup and spoon stored in hand wash sink at bar near kitchen entry. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar near counter and on cook line.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- sausage links 63F ( 9:09-1:00 ). Provided form to establishment. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in flour, sugar and bread crumbs. Repeat Violation

Basic - Cloth used as a food-contact surface at bar under lemon juicer and under cutting board in prep area.

Basic - No handwashing sign provided at a hand sink used by food employees in wait station, prep kitchen and on cook line.

Basic - Soiled dry wiping cloth in use on cook on cutting board at make bar.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth stored on meat slicer.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). At the time of the inspection dish washer corrected to 300 ppm. 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. At the time of the inspection provided form to operator. Operator printed and posted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled. Observed can opener blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bar hand sink used to store spoons. Observed kitchen hand sink used to store containers.

Intermediate - Oyster tags not marked with last date served.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at back prep station hand sink.

Basic - Bowl or other container with no handle used to dispense food. Observed in dry storage area container of brown rice.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Clams/mussels/oysters removed from original container for long-term storage.

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

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled through out kitchen.

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. (Can opener) Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking employee hand washing sink cooking area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen pan inside employees hand washing sink next to 2 compartment sink.

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

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside most kitchen coolers throughout. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dust to all kitchen shelves, mold like substance on walk-in cooler doors. Repeat Violation

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris throughout kitchen can opener. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils and Container inside kitchen employees hand washing sink. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed food debris underneath kitchen stove, fryers, dishwasher area, underneath all kitchen coolers.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed most kitchen coolers with no ambient thermometers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris throughout kitchen shelves.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most kitchen coolers with loose food debris throughout.

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking employee hand sink in kitchen area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no QT-10

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walk-in cooler door gaskets. Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - In-use utensil stored in sanitizer between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen walk-in cooler door gaskets.

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