THE CONSTRUCTION ZONE

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested machine multiple times and test strip didn't turn. Repeat Violation Warning - From follow-up inspection 2026-03-31: 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 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in back on drop shield with black like substance. - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 drawer units under grill and flat top on cooks line not holding temperature. - From follow-up inspection 2026-03-31: Waiting on repairsTime Extended Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing sauce with bracelets on. - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on reach on cooler drawers under grill on cooks line - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White ice chest in prep area - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line soiled with old food debris - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line soiled with grease like substance Salamander on cooks line soiled with grease like substance - From follow-up inspection 2026-03-31: Time Extended

High Priority - Container of medicine improperly stored. Eye drops stored next to clean plates on cooks line, operator moved item into office. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested machine multiple times and test strip didn't turn. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken breast (53F - Cold Holding); precooked chicken wings (56F - Cold Holding); raw chicken tenders (52F - Cold Holding), per operator items in reach in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken breast (53F - Cold Holding); precooked chicken wings (56F - Cold Holding); raw chicken tenders (52F - Cold Holding), per operator items in reach in cooler overnight. Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer at hand sink next to ice cream machine not labeled. Operator labeled spray bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in back on drop shield with black like substance.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets next to ice machine not inverted.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 drawer units under grill and flat top on cooks line not holding temperature.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage stored next to clean glasses at server station. Operator discarded item Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing sauce with bracelets on.

Basic - Equipment in poor repair. Gaskets torn on reach on cooler drawers under grill on cooks line

Basic - Food stored on floor. Box of fryer oil on floor next to fryers. Operator moved onto shelf. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line soiled with old food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line soiled with grease like substance Salamander on cooks line soiled with grease like substance

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler drawers under grill on cooks line soiled with old food debris.

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons on cook line. Knifes at bar

Basic - Time/temperature control for safety food thawed in an improper manner. Salmon being thawed at room temperature. Operator moved salmon into walk in cooler to thaw. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Hot water is intermittent. First test at 80, second test at 104 Warning - From follow-up inspection 2025-10-14: Time Extended

Intermediate - - From initial inspection : Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Water tempted at 80 Warning - From follow-up inspection 2025-10-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested multiple hand sinks throughout facility all tested at 80 Warning - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 2 bottles of nitrogen not secured to wall - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - No hot running water at mop sink. Tested mop sink at 80 Warning - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Multiple pans and containers with old labels at drying rack and dish area - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Handwashing sink next to ice machine is leaking from multiple places on plumbing. - From follow-up inspection 2025-10-14: 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. Tested dish machine multiple times and tested 0ppm. Warning

Intermediate - No hot running water at three-compartment sink. Hot water is intermittent. First test at 80°, second test at 104° Warning

Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Water tempted at 80° Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested multiple hand sinks throughout facility all tested at 80° Warning

Basic - Carbon dioxide/helium tanks not adequately secured. 2 bottles of nitrogen not secured to wall

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on cook line Water bottle on cook line. Operator moved items Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint while preparing customer food.

Basic - Food storage container/container lid cracked or broken. Cracked container of raw chicken in walk in cooler. Operator discarded container. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of sugar in prep area

Basic - No hot running water at mop sink. Tested mop sink at 80° Warning

Basic - Old food stuck to clean dishware/utensils. Quarter pan on drying rack with old food stuck to lip of pan.

Basic - Old labels stuck to food containers after cleaning. Multiple pans and containers with old labels at drying rack and dish area

Basic - Water leaking from pipe and/or faucet/handle. Handwashing sink next to ice machine is leaking from multiple places on plumbing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over several cooked products 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 beef over raw pork in reach in cooler at prep area

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter in dry storage area 73F cold holding Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in drawer under flattop grill; cooked mushrooms (57F - Cold Holding); sliced cheese (62F - Cold Holding); grilled onions (57F); cooked fajita blend (56F - Cold Holding); raw burgers (57F - Cold Holding); grilled onions (56F - Cold Holding) steak pot pie filling in coldwell at end of cookline 15 minutes prior per operator (52F - Cold Holding) cooked meatballs in coldwell for 30 minutes per operator (57F - Cold Holding) chili beef in coldwell less than 30 minutes per operator (57F - Cold Holding) butter placed at room temperature for 3 hours per operator, added to time plan (68F - Cold Holding) butter stored in dry storage (73F - Cold Holding) Warning

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in handwashing sink in warewashing area Operator removed food debris Corrected On-Site

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

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. Provided operator with copy, all employees on site filled out Corrected On-Site

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. Saw safestaff certificate for Karen, all other employees missing

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of sanitizer in bar area Operator labeled Corrected On-Site

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket next to ice machine

Basic - Cleaned and sanitized equipment or utensils not properly stored. Dishes hanging off side of clean dish rack being splashed by water from handwashing sink next to rack

Basic - Cutting board has cut marks and is no longer cleanable. On cookline and prep area make table

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Server area Operator removed

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In beer cooler Operator removed Corrected On-Site

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

Basic - Equipment in poor repair. Reach in drawers under flattop grill not holding temp No blade dial on slicer

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Several in prep area Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in front of flattop grill in water 77F Operator removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens in prep area

Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack

Basic - Standing water in floor drain/floor drain draining very slowly. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink next to clean dish rack

Basic - Stored food not covered. Several in walk in cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over several cooked and uncovered ready to eat items in walk in cooler

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

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

Basic - Working containers of food removed from original container not identified by common name. Several in prep area Operator labeled Corrected On-Site