SMASHBURGER

High Priority - Operating with an expired Division of Hotels and Restaurants license. Owner went on line and renewed and printed license. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser and bathroom cleaner stored on a food contact surface next to prep sink. Employee removed bottles from table. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled above dish shelf and ware washing area. Repeat Violation

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

Basic - Soiled dry wiping cloth in use on top of mug cooler. Employee removed cloth from lid. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Stored on food contact shelf next to food contact single service items. Bleach and dish detergent removed from shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with trash can.

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/. At time of inspection 7 employees working.

Intermediate - Non-pitting surface rust on food-contact equipment. Inside reach in freezer.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. On cook line and inside reach in freezer.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling above mop sink.

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

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on food contact prep table and on top of cutting board.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.phone charger on prep table near prep sink. Jackets and purses stored on dish shelf next to dishes.

Basic - Food stored on floor. French fries and breaded chicken strips stored on floor in walk in freezer. Brussels sprouts and bread stored on floor in between cook line and prep sink.

Basic - Hole in or other damage to wall. Wall frame and corners around mop sink both sides.

Basic - Soiled dry wiping cloth in use. Hanging out of employee back pocket.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On top of prep table near prep sink.