TIN ROOF

High Priority - Pesticide-emitting strip present in food prep area./several found in kitchen/removed.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./potato salad prepared 10 days ago/walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./new bar area hand sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./chicken broth, cooked chicken wings in walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled./purple spray bottle at the bar. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./new area bar hand sinks water at 74F.

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food./paper cup used to scoop seasoned flour.

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

Basic - Cloth used as a food-contact surface./used to store cooked bacon/cook line reach in cooler/ Corrected On-Site

Basic - Drain cover(s) missing./throughout the kitchen.

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

Basic - Floor area(s) covered with standing water./by ice machine.

Basic - Floor soiled/has accumulation of debris./throughout the kitchen.

Basic - Ice buildup in reach-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees./both new bar area hand sinks.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored./on multiple locations.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over prepped vegetables/walk in cooler/ Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name./seasoned flour. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled./dining room. Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./filters expired July 2025.

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Light not functioning./3 light bulbs, cook line. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed tomatoes and lettuce stored over shredded and cut lettuce/walk in cooler. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor./bar/ Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name./salt and pepper container on dry storage shelf. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./bacon jam holding in room temperature at 47F, less than 2 hours/moved back to walk in cooler/emailed time as public health control form.

High Priority - Toxic substance/chemical improperly stored./chemical spray bottle stored with to go cups, kitchen wait area. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.

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./most employee's training certificates expired 2024. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical spray bottle not labeled/bar and kitchen wait area/ Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Near ice machine/near exit door. Bar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's backpack hanging on food storage rack/ Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation./one kitchen cook/ Corrected On-Site

Basic - Light not functioning./one light out, cook line.

Basic - No handwashing sign provided at a hand sink used by food employees./bar. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name./seasoned flour not labeled/kitchen. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw ground beef stored over cooked pork, walk in cooler/ Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./cut tomatoes 44F cold holding overnight in cook line reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut tomatoes 44F overnight, cook line prep cooler.

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.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on top of cook line reach in cooler/ Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf.

Basic - No handwashing sign provided at a hand sink used by food employees./two bar hand sinks.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./bar wall behind equipments.

Basic - Water leaking from pipe and/or faucet/handle./kitchen hand sink next to cleaned dish rack.

Basic - Working containers of food removed from original container not identified by common name./flour container, under cook line small prep table.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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.

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

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

Basic - Floor soiled/has accumulation of debris. - below equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of fryers

Basic - Standing water in bottom of reach-in-cooler. - prep cooler at cook line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - in walk in cooler Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind 3 compartment sink

Basic - Wiping cloth sanitizing solution stored on the floor. - in bar Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 51 Sliced tomatoes 50 Less than four hours per chef Sandwich top cooler across from flat top Moved to other reach in that temping properly for temperature recovery Corrective Action Taken Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Salsa container on sandwich top reach in cooler Corrected On-Site Repeat Violation

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

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Several Light not functioning on hood system

Basic - Single-service articles not stored inverted or protected from contamination. Spoons on cooks line Corrected On-Site

Basic - Toilet/urinal not flushing/functioning properly. 2 down for repair in men's restroom

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. - From follow-up inspection 2023-02-02: 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. - From follow-up inspection 2023-02-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one employee training certificate, Keenan. - From follow-up inspection 2023-02-02: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food./sauce cup for salsa. - From follow-up inspection 2023-02-02: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef and whole intact muscle brisket in the walk in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded chicken 52F Roasted corn 52F Under counter under the grill on the cooks line. Less than four hours per operator Placed in reach in freezer to rapid chill 25 minutes later Shredded Chicken 41F Roasted Corn 40F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bleach spray bottle next to clean dishes by the dish machine. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in the walk in cooler Corrected On-Site

Intermediate - Spray bottle containing green toxic substance not labeled by the bar. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on filters

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

Basic - Employee with no beard guard/restraint while engaging in food preparation on the cooks line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar container on the dry item shelf on cooks line. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on the cooks line. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Spoons on the line. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container on the dry item shelf on cooks line. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw philly meat in pull out drawer under the flat top grill. Corrected On-Site

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

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance when entering kitchen from dining room.

Basic - Current Hotel and Restaurant license not displayed. States expired 4-1-21

Basic - Green Cutting board has cut marks and is no longer cleanable on the prep table in the kitchen.

Basic - One Light not functioning on the hood system on the cooks line.

Basic - Stored food not covered. Cooked pan of shredded chicken and ground beef mix not covered in the walk in cooler. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, and warewashing area Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor by the meat slicer. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2021-10-11: Time Extended