BONDING

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen employees.

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 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 inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Buildup of food debris/soil residue on equipment door handles. Outside walk in cool.

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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phones on top of food preparation items.

Basic - Floor soiled/has accumulation of debris. Observed loose food debris on kitchen food, and under kitchen stove top. Clean where needed.

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Clean all interior of all kitchen coolers from heavy food debris.

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Corrected On-Site

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

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 chicken in contact with raw beef all frozen but not commercially packaged at large chest freezer at front counter.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff member not knowing correct concentration of chlorine at DM. Coached staff on correct procedure.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting board spiked at cook line area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at front counter and at HWS at ware washing area. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at HWS at ware washing area.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at ware washing area.

Basic - Ceiling tile missing. Observed at ware washing area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed cook line ceiling vent soiled and water stains at tiles at ware washing areas.

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

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside large chest RIF by cook line entrance. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area HWS and at HWS at ware washing area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC drawers gaskets soiled next cook line and WIC gaskets soiled.

Basic - Plumbing system in disrepair. Observed hot water knob broken at HWS closer to cook line.

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-05-21: Time Extended

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 2025-05-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Dishroom area, Warning - From follow-up inspection 2025-05-21: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Kitchen, chest freezer. Warning - From follow-up inspection 2025-05-21: Time Extended

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 - 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 - Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris inside warewashing machine.

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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Soiled dry wiping cloth in use.

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

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine chemical test kit expired 01/24 for dish machine and three compartment sink.

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

Basic - Equipment in poor repair. Observed rice cooker handle with duct tape in back prep area. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 80F. Operator discarded immediately. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed paper towel underneath cutting board located across cook line. Operator discarded. Corrected On-Site

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

Basic - - From initial inspection : Basic - Equipment in poor repair. Handle,of rice cooker in prep area in disrepair/ duct taped. - From follow-up inspection 2024-06-27: Handle,of rice cooker in prep area in disrepair/ duct taped. Time Extended

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. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Corrected On-Site

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

Basic - Drain cover(s) missing. Underneath three compartment sink.

Basic - Food stored on floor. Observed bags of food on kitchen floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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

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

Basic - Stored food not covered. Observed most cooked foods inside cooler not covered.

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

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. Corrected On-Site

Basic - Accumulation of debris in three-compartment sink. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door. Repeat Violation

Basic - Ceiling tile missing. Underneath Three compartment sink. And around women restroom. Repeat Violation

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

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

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing ambient thermometer inside kitchen coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on walk-in cooler door gaskets.

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

Basic - Self-closing device on bathroom door disconnected/broken. Women and mans restroom.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area,

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed curry sauce at 114 f in room temperature, Cook Reheat product to 165 f Corrective Action Taken

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

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

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

Basic - Accumulation of debris in three-compartment sink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door, and door gaskets with food debris. Repeat Violation

Basic - Ceiling tile missing. Dishwasher area. Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Dishwasher area employees sink.

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

High Priority - Nonfood-grade bags used in direct contact with food. Observed nonfood-grad bags in contact with food in walk-in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut broccoli at 51 f walk-in cooler, tofu at 49 f walk-in cooler, Cook Applied ice on top of the product. Corrective Action Taken

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. Corrected On-Site

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

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

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training expired 2019 all employees hire over 60 days. ( Safe staff) expired 2015 Corrected On-Site

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

Basic - Ceiling tile missing. Dishwasher area.

Basic - Food stored on floor. Observed buckets of raw chicken on floor in walk-in cooler. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood with Heavy accumulation of grease. Repeat Violation

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

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