TRIBUTE TO TOBACCO ROAD BY KUSH

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed her watch and failed to wash hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above bucket with mayo inside the walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed bbq chicken inside the reach in cooler date marked on 5/7. Stop sale was issued. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed bbq chicken inside the reach in cooler date marked on 5/7. Stop sale was issued. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burgers (49 F - Cold Holding) inside the reach in cooler at cook line. As per OIC food was placed less than 2 hours ago. Employee placed food inside the walk in cooler. Corrective Action Taken

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Employee did not know how to check the sanitizer of the dishwasher machine.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee did not know how to check the sanitizer of the dishwasher machine.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed above trash bin stored in front of the hand wash sink in the cook line. Employee removed it. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter.

Intermediate - No soap provided at handwash sink.observed at the front counter.

Intermediate - Nonfood-grade basting brush used in food. Observed a metal brush on the cook line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed above the 3 compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC cover with accumulated dust at the walk in cooler.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an opened employee drink on top of the dishwasher area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored on preparation table in the kitchen area. Employee removed it. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while engaged in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed utensil not properly air-dried - wet nesting. Employee fixed them. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at the cook line.

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

Basic - Floor area(s) covered with standing water. Observed behind the ice machine.

Basic - Floor soiled/has accumulation of debris. Observed at the front counter.

Basic - Floors not constructed to be easily cleanable. Observed floor tile missing grout at the kitchen area.

Basic - Food stored on floor. Observed several buckets with food stored on the floor of the walk in cooler. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the oven door handle. Employee removed it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 80°F at the cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler in the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled and also hood filter soiled. Repeat Violation

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed dew clothes stored on preparation tables.

Basic - Working containers of food removed from original container not identified by common name. Observed bins with sugar and flour not identified in the kitchen area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired October 1st, 2025 more than sixty days ago. License paid during inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed French onion soup at walk in cooler dated more than seven days.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed French onion soup at walk in cooler dated more than seven days.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observe, metal and plastic containers at the warewashing area, wet nesting.

Basic - Food stored on floor. Observed plastic container of honey, mustard dressing, stored on the floor at walk in cooler. Observed case of fry oil stored on the floor at dry storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer at prep area.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall under three compartment sink at warewashing area soiled with food debris.

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.

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 - Equipment in poor repair. Walking cooler door rusted throughout damage etc.

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fries (61F - Cold Holding) underneath preparation table at cook line, as per chef for approximately 30 minutes prior. Advised owner to place product inside reach in cooler.

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 - 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 some employee training expired 03-2024.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Floor area(s) covered with standing water. Observed standing water on floor by dishwasher machine.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair throughout kitchen.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of reach in cooler at cook line. Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards with cut marks and no longer cleanable located across the cook line.

Basic - In-use tongs stored on equipment door handle between uses. Observed two sets of tongs on oven door handle located at the cook line. Operator removed immediately. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on a white cutting board not stored in quaternary sanitizing solution at the cook line. Operator discarded. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda nozzles at bar area. Warning - From follow-up inspection 2024-02-02: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled wall vents located above prep coolers at kitchen area. Warning - From follow-up inspection 2024-02-02: 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. Poster provided via email. Corrective Action Taken

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. Form provided via email. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line. The manager covered the items with wax paper. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at a water temperature of 75°F. The manager poured out the water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the freezer gasket soiled. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed next to the walk-in cooler.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the corner of the bar by the kitchen entrance. The manager covered the plates. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Observed large plastic containers of cooking oil. The chef moved it.

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

Basic - Old labels stuck to food containers after cleaning. Observed in the ware wash area.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in the ceiling where air flow where connects just above hallway between kitchen and Bar. Repeat Violation

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

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

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in water at 70°F. Manager removed them and took them to dish washing area. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sauté onions (112F - Hot Holding); sauté onions second container (116 F - Hot Holding), As per manager less than 1 hour they moved them to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled under prep area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kid for dish machine and quaternary sanitizer for buckets present at time of inspection.

Intermediate - No probe thermometer provided to measure temperature of food products. Observed only one thermometer in establishment not functioning.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated thermometer with manager it read 71°F p, mine was at 32°F.

Basic - Bowl or other container with no handle used to dispense food. Inside flour container under prep table. Manager removed it from the container. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole in ceiling where air flow duck connects just above hallway between kitchen and bar.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave with food debris next to prep table.

Basic - Old labels stuck to food containers after cleaning. At dishwashing area.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Between kitchen and bar area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop inside water outside premises. Manager moved it to air dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towels not stored in sanitizer water at prep station and by the bar area. Manager removed them and placed them in sanitizer bucket. Corrected On-Site