TICK TOK DINER

High Priority - 2 lives flies Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.7/1/2024 turkey Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 crawled In the kitchen in low boy cooler , 1 by the reach in cooler 1 near the low boy cooler Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. 4 droppings in the prep area. 2 near the grease trap, 1 near the mop sink , 2 under the prep table Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Turkey Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs,cut tomatoes,sausage,ham and cheese temping between 50F-60F.Per operator items were bought from walk in cooler to reach cooler. Operator iced items down for temperature recovery. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at end of cooks line was blocked by cart Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at the soda station Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Missing at the bar.inside the kitchen near the last oven. Warning

Intermediate - Spray bottle containing toxic substance not labeled.two bottles at the bar. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women. Warning

Basic - Ceiling tile missing.above the ice machine . Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavily soiled in the kitchen. Warning

Basic - Dead roaches on premises. 6 Under the low boy cooler . 2 glue traps with approximately 10 roaches.- under the handwashing sink .1 behind the prep table . 1 in the dry storage room . 4 in the dry storage area . 3 in the meat cutting area. 1 under the hws near the dish area. Admin Complaint

Basic - Employee eating in a food preparation or other restricted area. In the kitchen , prep table Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee engaged in food prep in the kitchen . Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen

Basic - Floor soiled/has accumulation of debris. Heavily in the kitchen Warning

Basic - Hood filters/grease extractors not designed to be easily removable for cleaning.heavily soiled Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. In the kitchen Warning

Basic - In-use tongs stored on equipment door handle between uses. On the stove Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ovens in the kitchen heavily soiled, grills in the reach in cooler. All equipment in the kitchen. Gaskets in the reach in low boy cooler. Warning

Basic - Old labels stuck to food containers after cleaning. On clean equipment Warning

Basic - Standing water in bottom of reach-in-cooler. 1 lowboy cooler Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust.heavily in the kitchen Warning

Basic - Wiping cloth sanitizing solution stored on the floor. At cooks line Warning

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink hose extends to bottom of all 3 sink basins. - From follow-up inspection 2024-05-31: Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0-10ppm - From follow-up inspection 2024-05-31: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger patties in same pan over hot dogs. Raw sausage over shredded cheese. - From follow-up inspection 2024-05-31: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); raw fish (50F - Cold Holding); placed on cookline approximately 3.5 hours earlier, per employee. Advised employee to rapid chill. - From follow-up inspection 2024-05-31: Chicken 50F advised operator to place on ice. Fish 41F Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bar handwash sink as evidenced by cup with strainer inside sink. - From follow-up inspection 2024-05-31: As evidenced by strainer ** Time Extended** Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewashing handwash sink - From follow-up inspection 2024-05-31: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-05-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Nonservice animals in the food establishment or on premises. Operator states there's a cat who had a litter of kittens on the outdoor patio. Observed kittens and beds and food bowls. Operator states she is working with rescues to have them removed from the premises. Patio is not open for seating or food service at this time. - From follow-up inspection 2024-05-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Au jus and red colored sauce substance in walk-in cooler. - From follow-up inspection 2024-05-31: Time Extended

Basic - - From initial inspection : Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Some removed from cookline hood vent. - From follow-up inspection 2024-05-31: Time Extended

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Cookline handwash sink and warewashing handwash sink missing hot water handle - From follow-up inspection 2024-05-31: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens and microwave throughout cookline. - From follow-up inspection 2024-05-31: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cookline drawers had shrimp, gaskets and cooler interiors throughout kitchen. - From follow-up inspection 2024-05-31: Time Extended

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink hose extends to bottom of all 3 sink basins.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0-10ppm

High Priority - Food with mold-like growth. See stop sale. Chicken wings in walk-in cooler dated 5/15

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger patties in same pan over hot dogs. Raw sausage over shredded cheese.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken wings walk-in cooler dated 5/15

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed in back prep area on floor by 2-compartment sink.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored on counter at room temperature, employee stated they were in use throughout the morning. Water beading observed on surface of shells. Discussed TPHC with operator, sent blank form.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); raw fish (50F - Cold Holding); placed on cookline approximately 3.5 hours earlier, per employee. Advised employee to rapid chill.

Intermediate - Handwash sink used for purposes other than handwashing. Bar handwash sink as evidenced by cup with strainer inside sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewashing handwash sink

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Nonservice animals in the food establishment or on premises. Operator states there's a cat who had a litter of kittens on the outdoor patio. Observed kittens and beds and food bowls. Operator states she is working with rescues to have them removed from the premises. Patio is not open for seating or food service at this time.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Au jus and red colored sauce substance in walk-in cooler.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 trap had 5 dead roaches on floor in hallway.

Basic - Dead roaches on premises. 1 in 2 comp sink, 2 in dry storage area, 2 in other dry storage area, 1 in warewashing area.

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. Open cup on cookline

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Some removed from cookline hood vent.

Basic - Faucet/handle missing at plumbing fixture. Cookline handwash sink and warewashing handwash sink missing hot water handle

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens and microwave throughout cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cookline drawers had shrimp, gaskets and cooler interiors throughout kitchen.

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink. Repeat Violation - From follow-up inspection 2024-02-26: Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishmachine 0ppm chlorine. Dishmachine less than 160F as indicated by test strip not turning black. Ecolab called, per operator. - From follow-up inspection 2024-02-26: Ran 5 cycles with temperature test strips <160F as indicated by test strips not turning black. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2nd handwash sink missing in bar. - From follow-up inspection 2024-02-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar handwash sink. Repeat Violation - From follow-up inspection 2024-02-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar handwash sink. - From follow-up inspection 2024-02-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Each handwash sink. - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Throughout kitchen. Repeat Violation - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Walk-in cooler exterior. - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Verified license is current and active. Repeat Violation - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout cookline. Repeat Violation - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Hot water faucet handle at warewashing handwash sink. - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen. - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. 1 in cookline hood vent, 1 in prep area hood vent, 1 in warewashing area. Repeat Violation - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-02-26: Time Extended

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink. Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishmachine 0ppm chlorine. Dishmachine less than 160F as indicated by test strip not turning black. Ecolab called, per operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sauces in walk-in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over ground beef in walk-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. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2nd handwash sink missing in bar.

Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by sign labeling plan determined handwash sink as "Dump Sink Only" Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar handwash sink. Repeat Violation

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. Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar handwash sink.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Each handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in bar with clear substance. Sanitizer per server. Corrected On-Site

Basic - Ceiling tile missing. Throughout kitchen. Repeat Violation

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

Basic - Cove molding at floor/wall juncture broken/missing. Walk-in cooler exterior.

Basic - Current Hotel and Restaurant license not displayed. Verified license is current and active. Repeat Violation

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

Basic - Equipment in poor repair. Microwave in back prep area missing handle, walk-in freezer missing handle. Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Hot water faucet handle at warewashing handwash sink.

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen.

Basic - Hood filter missing from automatic fire suppression/exhaust system. In main cookline hood vent. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between salad prep and omelet station.

Basic - Insect control device installed over food preparation area. Bug zapper in meat prep area over clean pans.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves throughout kitchen and in server station soiled with food debris.

Basic - Light not functioning. 1 in cookline hood vent, 1 in prep area hood vent, 1 in warewashing area. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Provided operator with poster.Corrected On-Site Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. 2 in kitchen, bar.

Basic - Standing water in bottom of reach-in-cooler. Bottom of pullout drawer cooler next to omelet station.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind omelet station, walk-in cooler walls soiled with black mold-like substance. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour-like substance used on cookline and in reach-in cooler on cookline. Repeat Violation

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 00ppm Warning - From follow-up inspection 2023-04-20: Dish machine still reading at 00ppm Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning - From follow-up inspection 2023-04-20: Operator has set up 3 comp sink to sanitize dishes Time Extended

High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. No hot water to wash hands in kitchen Warning - From follow-up inspection 2023-04-20: Still no hot water Time Extended

High Priority - - From initial inspection : High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. At three comp sink Warning - From follow-up inspection 2023-04-20: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Connected to 3 comp sink Warning - From follow-up inspection 2023-04-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. On cook line Repeat Violation Warning - From follow-up inspection 2023-04-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test stripes are expired Warning - From follow-up inspection 2023-04-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Back area sink and dishwasher area Warning - From follow-up inspection 2023-04-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No person in charge present during hours of operation. Warning - From follow-up inspection 2023-04-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Warning - From follow-up inspection 2023-04-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. All hands sinks no hot water Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back of kitchen Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Multiple throughout back area Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in kitchen Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ready to eat pasta stored with restaurant food Warning - From follow-up inspection 2023-04-20: Food is still in fridge Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans across the kitchen Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on cook line dirty and ripped Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. All through out kitchen Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Multiple spots in kitchen missing Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On cook line Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Cook line Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink basin Gaskets torn on cook line Warning - From follow-up inspection 2023-04-20: Operator has not cleaned Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On hotels pans in back of kitchen Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Underneath 3 comp sink Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Molded shelving in walk in cooler Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. On cook line Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items stored in garbage enclosure. Broken equipment all in back area Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. All throughout restaurant Warning - From follow-up inspection 2023-04-20: Time Extended

• From initial inspection : Portable fire extinguisher is inaccessible. For reporting purposes only. Stored back room Warning - From follow-up inspection 2023-04-20: Still blocked Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 00ppm Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple employees on cook line no hand washing while changing gloves Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dishwasher area Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat on cook line no hand wash Warning

High Priority - Employee washed hands with cold water. No hot water to wash hands in kitchen Warning

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. At three comp sink Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 small flying insects on cook line 3 small flying back area Next day callback Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on top of ready to eat sauces Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs at 52F on cook line Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched dirty equipment then plated ready to eat foods Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (90F - Hot Holding) Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle on cleaner above reach in Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Connected to 3 comp sink Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple food contact surfaces dirty Butcher room dirty Slicer in back area Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. On cook line Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand sink as dump sink Warning

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

Intermediate - No hot running water at three-compartment sink. Back area sink and dishwasher area Warning

Intermediate - No person in charge present during hours of operation. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items on cook line no labels Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. All hands sinks no hot water Warning

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

Basic - Ceiling tile missing. Multiple throughout back area Warning

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ready to eat pasta stored with restaurant food Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on cook line Speakers on cook line above Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans across the kitchen Warning

Basic - Equipment in poor repair. Gaskets on cook line dirty and ripped Warning

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

Basic - Floor not cleaned when the least amount of food is exposed. All through out kitchen Warning

Basic - Floor tiles missing and/or in disrepair. Multiple spots in kitchen missing Warning

Basic - Food stored on floor. In freezer of walk in freezer Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On cook line Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Hotel pan in rice pan Warning

Basic - Light not functioning. Cook line Warning

Basic - Missing drain plug at dumpster. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. All on cook line Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink basin Gaskets torn on cook line Warning

Basic - Old labels stuck to food containers after cleaning. On hotels pans in back of kitchen Warning

Basic - Plumbing system in disrepair. Underneath 3 comp sink Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Molded shelving in walk in cooler Warning

Basic - Standing water in bottom of reach-in-cooler. On cook line Warning

Basic - Unnecessary items stored in garbage enclosure. Broken equipment all in back area Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. All throughout restaurant Warning

Portable fire extinguisher is inaccessible. For reporting purposes only. Stored back room Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce tomato onion set up (55F - Cold Holding) less then 4 hours - From follow-up inspection 2023-03-20: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-03-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Route 66 sushi roll listed Krab with C Warning - From follow-up inspection 2023-03-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Dishwasher hand sink - From follow-up inspection 2023-03-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Dump sink at bar area - From follow-up inspection 2023-03-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Test stripe stayed white - From follow-up inspection 2023-03-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-03-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Back hand sink Repeat Violation - From follow-up inspection 2023-03-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Dishwasher handsink - From follow-up inspection 2023-03-20: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Back area of kitchen Repeat Violation - From follow-up inspection 2023-03-20: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back prep area Repeat Violation - From follow-up inspection 2023-03-20: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Next to walk in cooler Repeat Violation - From follow-up inspection 2023-03-20: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-03-20: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Back prep area - From follow-up inspection 2023-03-20: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water cup on clean prep table - From follow-up inspection 2023-03-20: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above active prep table - From follow-up inspection 2023-03-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets and reach in cooler on left side of cook line broken Repeat Violation - From follow-up inspection 2023-03-20: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line Repeat Violation - From follow-up inspection 2023-03-20: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. On cook line back prep area Repeat Violation - From follow-up inspection 2023-03-20: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach cooler on cook line Repeat Violation - From follow-up inspection 2023-03-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line dirty - From follow-up inspection 2023-03-20: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic containers above prep sink Repeat Violation - From follow-up inspection 2023-03-20: Time Extended

Basic - - From initial inspection : Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar area black straws Repeat Violation - From follow-up inspection 2023-03-20: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Broken reach in cooler behind the restaurant and old sign behind restaurant Old meat cutting room equipment - From follow-up inspection 2023-03-20: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on line prep food changes gloves no hand wash Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server put dirty cup in dishwasher area no handwash Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce tomato onion set up (55F - Cold Holding) less then 4 hours

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 - Establishment advertised crab on menu/menu board but served imitation crab. Route 66 sushi roll listed Krab with C Warning

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Dishwasher hand sink

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink at bar area

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Test stripe stayed white

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink Operator added paper towels Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Back hand sink Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Dishwasher handsink

Basic - Ceiling tile missing. Back area of kitchen Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back prep area Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Next to walk in cooler Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Back prep area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water cup on clean prep table

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Owners bell peppers on top of rte food in walk in Operator removed peppers Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above active prep table

Basic - Equipment in poor repair. Gaskets and reach in cooler on left side of cook line broken Repeat Violation

Basic - Food stored on floor. In walk in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line Repeat Violation

Basic - Light not functioning. On cook line back prep area Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach cooler on cook line Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line dirty

Basic - Old labels stuck to food containers after cleaning. Plastic containers above prep sink Repeat Violation

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar area black straws Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Broken reach in cooler behind the restaurant and old sign behind restaurant Old meat cutting room equipment

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fly inside potato sauce

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server cook line cold table ; ham (54F - Cold Holding); Turkey bacon (51F - Cold Holding) burger sets (51F - Cold Holding) . Operator moved product back to cooler to reach down to 41. Advised operator to put burger sets into ice not just on top of rice 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 server line Repeat Violation

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink taken apart back prep area Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified as undercooked Warning

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Check strips expired 1/22

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server line Operator added paper towel Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Server line Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in ric

Basic - Ceiling tile missing.

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

Basic - Cove molding at floor/wall juncture broken/missing. Near walk in cooler

Basic - Dead roaches on premises. 2 back storage area

Basic - Employee with no hair restraint while engaging in food preparation. Chef on line. Chef put on hat Corrected On-Site

Basic - Equipment in poor repair. Gaskets on cook line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Light not functioning. Cook line

Basic - Missing drain plug at dumpster.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler

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

Basic - Old labels stuck to food containers after cleaning. Back prep area

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. Cook line reach in

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar Operator moved straws Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold build up in walk in cooler next to freezer

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in bucket can't dry

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following at the Flat top station sliced ham (47F - Cold Holding); French toast batter (51F - Cold Holding); cooked cut tomatoes (50F - Cold Holding); cooked sausage (47F - Cold Holding). All items less than 4 hours. Manager moved items to walk in cooler for recovery. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed oatmeal at 119F and grits at 114F at hot holding station. Both items less than four hours. Manager had cook reheat to 165F 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. Observed gallon of milk in reach in cooler at server station and ice cream mix at bar not date marked. Both items opened on Sunday

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Jaccard machine Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By walk in cooler and by 2 compartment sink Repeat Violation

Intermediate - No soap provided at handwash sink. By walk in cooler

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack on food prep table Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook with bracelet on. Manager coached and employee removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans above 2 compartment sink Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Spoons at front counter Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked ribs in walk in cooler from overnight 51F-54F. Recommend using larger pans and uncover for faster cooling

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat sausage in reach in cooler under omelette station.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following Reach in cooler under expo ; milk (50F - Cold Holding); cooked sausage (50F - Cold Holding). Items from overnight. Observed cooked ribs at 51F-54F from overnight in walk in cooler . Observed the following in the walk in cooler all from overnight: raw chicken for fajitas (47F - Cold Holding); raw cod (47F - Cold Holding); raw chicken 47 ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following at Expo ; cooked tomatoes (55F - Cold Holding); cooked sausage (55F - Cold Holding); French toast batter (57F - Cold Holding); sliced ham (44F - Cold Holding). All items less than 4 hours. Employee placed in walk in cooler for recovery. Observed the following at Reach in cooler under expo ; milk (50F - Cold Holding); cooked sausage (50F - Cold Holding). See stop sale Observed the following in the walk in cooler: raw chicken 47 ( - Cold Holding); Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Jaccard machine with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink by 2 compartment sink blocked with various items

Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning supplies directly in hand wash sink in meat room

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ovens and soda station.

Basic - Bowl or other container with no handle used to dispense food. Observed metal pan with no handle in large container of panko bread crumbs.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone on cook line and cigarettes and lighter on prep table

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint. Manager coached and employee put on hat. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Observed box of hamburger buns on floor on cook line. Manager moved Corrected On-Site

Basic - Ice scoop handle in contact with ice. Manager corrected Corrected On-Site

Basic - Light not functioning. Observed 1 light out at cook line / hood

Basic - Single-service articles not stored inverted or protected from contamination. Observed clean silverware at wait station not inverted.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 1/2 pan of cooked prime rib held overnight in walk in cooler at 50°. Advised manager to discard. Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed raw hamburger meat in thank you Togo bag in walk in freezer Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

High Priority - - From initial inspection : High Priority - Observed In-use utensil (scoop, tongs, and ladle) stored in unclean water at cook line Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed "kill zone flying insect killer". Label states for residential use only. Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed pan of raw chicken stored directly on top of pan of raw beef in walk in cooler. Observed raw chicken over raw mushrooms in reach in cooler on cook line Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 1/2 pan of cooked prime rib held overnight in walk in cooler at 50°. Advised manager to discard. Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. mushrooms; cooked rice; potato soup not reheated to 165° within 2 hours. Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot holding on cook line:; cooked rice 125 ( - Hot Holding); mashed potatoes (123°F - Hot Holding); cooked onions (120°F - Hot Holding); potato soup (116°F - Hot Holding) holding for 1 hour. operator removed and re-heated to 165° Cook placed on cook top to reheat Corrective Action Taken Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed 1/2 pan of cooked prime rib held overnight in walk in cooler at 50°. Advised manager to discard. Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled tomato slicer by giant mixer. Observed Soiled Jaccard machine, meat band saw, and second tomato slicer in back prep room. Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool and dirty towel in handwash sink by prep sink and dirty towel in handwash sink by dishwasher Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Intermediate - - From initial inspection : 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/ Derenza Cherry Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by prep sink and handwash sink by 7UP cooler, and at handwash sink by dishwasher. Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed diced tomatoes, open bag of soft blue cheese, cooked ribs in walk in cooler with no date mark. Advised manager items must be marked when opened, diced, or cooked with prepped date. Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 83° Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen area . Repeat Violation Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over cook line and over ovens. Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing at 3 compartment sink by dishwasher Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Microwave missing door handle on cook line and both microwaves at front counter line Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water by ice machine and dry storage adjacent to ice machine and in bar area Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Floor between ovens soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed box of liquid margarine on walk in cooler fllor Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Food stored in undrained water. Observed raw fish in container of water in walk in cooler. Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Hood filters missing from automatic fire suppression/exhaust system. By 7UP machine Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed square pan in fajita seasoning Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Light not functioning at cook line hood (2) and at cook line by walk in cooler (1) Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed non food grade mixing attachment rusted and pitted by prep table across from 2 completed sink Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime in walk in cooler, reach in cooler by electric panels, Hood vents. Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2021-09-02: Time Extended - From follow-up inspection 2021-09-03: Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 1/2 pan of cooked prime rib held overnight in walk in cooler at 50°. Advised manager to discard. Warning - From follow-up inspection 2021-09-02: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed in the following places. 2 flying insects at two compartment sink 4 around beer keg dispenser at bar 1 on soda nozzle at bar 5 at server side station on and around handwash sink 5 around soda cup storage at server area Warning - From follow-up inspection 2021-09-02: Observed 6-8 flying insects at server station. Operator states pest control company to be on site tonight. Called D4 spoke to Colin. Time extended for one day to allow operator to bring issue into compliance. Next day call back. Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed raw hamburger meat in thank you Togo bag in walk in freezer Warning - From follow-up inspection 2021-09-02: Time Extended

High Priority - - From initial inspection : High Priority - Observed In-use utensil (scoop, tongs, and ladle) stored in unclean water at cook line Warning - From follow-up inspection 2021-09-02: Time Extended

High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed "kill zone flying insect killer". Label states for residential use only. Warning - From follow-up inspection 2021-09-02: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed pan of raw chicken stored directly on top of pan of raw beef in walk in cooler. Observed raw chicken over raw mushrooms in reach in cooler on cook line Warning - From follow-up inspection 2021-09-02: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 1/2 pan of cooked prime rib held overnight in walk in cooler at 50°. Advised manager to discard. Warning - From follow-up inspection 2021-09-02: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. mushrooms; cooked rice; potato soup not reheated to 165° within 2 hours. Warning - From follow-up inspection 2021-09-02: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot holding on cook line:; cooked rice 125 ( - Hot Holding); mashed potatoes (123°F - Hot Holding); cooked onions (120°F - Hot Holding); potato soup (116°F - Hot Holding) holding for 1 hour. operator removed and re-heated to 165° Cook placed on cook top to reheat Corrective Action Taken Warning - From follow-up inspection 2021-09-02: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2021-09-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed 1/2 pan of cooked prime rib held overnight in walk in cooler at 50°. Advised manager to discard. Warning - From follow-up inspection 2021-09-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled tomato slicer by giant mixer. Observed Soiled Jaccard machine, meat band saw, and second tomato slicer in back prep room. Warning - From follow-up inspection 2021-09-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool and dirty towel in handwash sink by prep sink and dirty towel in handwash sink by dishwasher Warning - From follow-up inspection 2021-09-02: Time Extended

Intermediate - - From initial inspection : 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/ Derenza Cherry Warning - From follow-up inspection 2021-09-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by prep sink and handwash sink by 7UP cooler, and at handwash sink by dishwasher. Warning - From follow-up inspection 2021-09-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2021-09-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed diced tomatoes, open bag of soft blue cheese, cooked ribs in walk in cooler with no date mark. Advised manager items must be marked when opened, diced, or cooked with prepped date. Warning - From follow-up inspection 2021-09-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 83° Warning - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen area . Repeat Violation Warning - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over cook line and over ovens. Warning - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line Warning - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing at 3 compartment sink by dishwasher Warning - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Microwave missing door handle on cook line and both microwaves at front counter line Warning - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water by ice machine and dry storage adjacent to ice machine and in bar area Warning - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - Floor between ovens soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed box of liquid margarine on walk in cooler fllor Warning - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - Food stored in undrained water. Observed raw fish in container of water in walk in cooler. Warning - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - Hood filters missing from automatic fire suppression/exhaust system. By 7UP machine Warning - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed square pan in fajita seasoning Warning - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - Light not functioning at cook line hood (2) and at cook line by walk in cooler (1) Warning - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed non food grade mixing attachment rusted and pitted by prep table across from 2 completed sink Warning - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime in walk in cooler, reach in cooler by electric panels, Hood vents. Warning - From follow-up inspection 2021-09-02: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2021-09-02: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 1/2 pan of cooked prime rib held overnight in walk in cooler at 50°. Advised manager to discard. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed in the following places. 2 flying insects at two compartment sink 4 around beer keg dispenser at bar 1 on soda nozzle at bar 5 at server side station on and around handwash sink 5 around soda cup storage at server area Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw hamburger meat in thank you Togo bag in walk in freezer Warning

High Priority - Observed In-use utensil (scoop, tongs, and ladle) stored in unclean water at cook line Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Called D4 was advised license delinquent due to military discount. Advised operator to provide proof of military discount or change Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed "kill zone flying insect killer". Label states for residential use only. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed pan of raw chicken stored directly on top of pan of raw beef in walk in cooler. Observed raw chicken over raw mushrooms in reach in cooler on cook line Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 1/2 pan of cooked prime rib held overnight in walk in cooler at 50°. Advised manager to discard. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. mushrooms; cooked rice; potato soup not reheated to 165° within 2 hours. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot holding on cook line:; cooked rice 125 ( - Hot Holding); mashed potatoes (123°F - Hot Holding); cooked onions (120°F - Hot Holding); potato soup (116°F - Hot Holding) holding for 1 hour. operator removed and re-heated to 165° Cook placed on cook top to reheat Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed 1/2 pan of cooked prime rib held overnight in walk in cooler at 50°. Advised manager to discard. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled tomato slicer by giant mixer. Observed Soiled Jaccard machine, meat band saw, and second tomato slicer in back prep room. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool and dirty towel in handwash sink by prep sink and dirty towel in handwash sink by dishwasher Warning

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/ Derenza Cherry Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by prep sink and handwash sink by 7UP cooler, and at handwash sink by dishwasher. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed diced tomatoes, open bag of soft blue cheese, cooked ribs in walk in cooler with no date mark. Advised manager items must be marked when opened, diced, or cooked with prepped date. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 83° Warning

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over cook line and over ovens. Warning

Basic - Cutting board has cut marks and is no longer cleanable at cook line Warning

Basic - Drain cover(s) missing at 3 compartment sink by dishwasher Warning

Basic - Dumpster overflowing garbage. Warning

Basic - Equipment in poor repair. Microwave missing door handle on cook line and both microwaves at front counter line Warning

Basic - Floor area(s) covered with standing water by ice machine and dry storage adjacent to ice machine and in bar area Warning

Basic - Floor between ovens soiled with accumulated grease, food debris, and/or dust. Warning

Basic - Food not stored at least 6 inches off of the floor. Observed box of liquid margarine on walk in cooler fllor Warning

Basic - Food stored in undrained water. Observed raw fish in container of water in walk in cooler. Warning

Basic - Hood filters missing from automatic fire suppression/exhaust system. By 7UP machine Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed square pan in fajita seasoning Warning

Basic - Light not functioning at cook line hood (2) and at cook line by walk in cooler (1) Warning

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed non food grade mixing attachment rusted and pitted by prep table across from 2 completed sink Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime in walk in cooler, reach in cooler by electric panels, Hood vents. Warning

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