TAKE FIVE HOLLYWOOD STUDIOS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up surrounding the drink nozzles in the dining room. Interior of fryer vats have a residue build up.

Basic - Floors not maintained smooth and durable.Walk in cooler.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Cookies by the register area. Corrected On-Site

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

Basic - Holes in wall by the soda box area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is soiled. Interior of sprayer hose is soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting board at the cooks line is soiled.Drink nozzle is soiled at the drink station.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Salad bar has temperature control for safety food. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting board is stained in the kitchen.Inside of fryer cabinet at cooks line.

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/ Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Chicken at front line area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Caulking by dishmachine has a build up of black like substance. Inside of fryer cabinet has a build up grease at cooks line.

Basic - Sanitizer bucket stored next to plastic wrap under prep table. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Green cutting boards are stained in kitchen.The surrounding area of the drink nozzles are soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia .

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/ Rosemary Sanchez. Corrected On-Site

Intermediate - No soap provided at handwash sink.Back line by dishmachine. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Afterwards,110 f. Corrected On-Site Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Side of back door.

Basic - Wall soiled with accumulated black like substance by the three comp sink area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Cooks line.

Basic - Coffee stirrers provided for customer self-service not individually wrapped or in an approved dispenser.