SMOKEHOUSE GRILL

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of hot box in prep area soiled with old food debris

Intermediate - Handwash sink used for purposes other than handwashing. Metal cup with ice cream scoop inside hand sink at deli counter.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at buffet area. Operator put roll of paper towels next to hand sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand sink at buffet area. Operator put pump hand soap bottle at hand sink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen with grease like substance and dust Repeat Violation

Basic - Equipment in poor repair. Gaskets cracked and chunks missing on hot box in prep area

Basic - Food storage container/container lid cracked or broken. 2 cracked lids on sliced cheese in reach in cooler on cooks line.

Basic - Hole in or other damage to wall. Hole in wall next to dish machine

Basic - No container installed for catching grease from hood drip tray. On cooks line hood system

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink for deli counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cooks line soiled with grease like substance. Side of flat top, fryers and grill on cooks line soiled with grease like substance. Repeat Violation

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

Basic - Single-service articles improperly stored. 2 boxes of styrofoam plates stored on floor in dry storage area

Basic - Unnecessary items/unused equipment on the premises. Smoker, slicer, and steam unit on back side of cooks line.

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

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

Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board on cooks line. Operator discarded. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor and on fan unit.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cooks line

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

Basic - Silverware/utensils stored upright with the food-contact surface up. On prep table on cooks line

Basic - Water leaking from pipe and/or faucet/handle. On cooks line water dripping from end of faucet.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over salad dressings in make table at beginning of cookline Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manuel issued 2019 Repeat Violation

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

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

Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout

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

Basic - Equipment in poor repair. Make table on cookline next to glass door reach in freezer not operational

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven at end of cookline on expo side

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment exteriors several throughout Fan covers in both walk in coolers

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sitting in bucket with water by back door - not in use

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. 0ppm. Operator had lines crossed for detergent and sanitizer. Swapped and purged lines. 50ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw chicken tenders stored over bread in walk in cooler. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler to the right of fryers salsa (44F - Cold Holding)

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jesus and Manuel are both expired

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine and juice machine have an accumulation of mold like substances. Surface area above mixer arm for milkshakes has an accumulation of mold like substance. Operator cleaned Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2 hand wash sinks. Operator stocked Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu offers steak. Operator printed new menus with advisory Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate. Ice bin at service line soda machine has an accumulation of mold like substance on rear interior wall Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's employee restroom door does not fully close under own weight

Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tanks not secured Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On make line

Basic - Employee with no hair restraint while engaging in food preparation. Cook

Basic - Floor area(s) covered with standing water. Near dish area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Along door frame and ceiling of walk in freezer Repeat Violation

Basic - Single-service articles improperly stored. Cases of single service Togo containers on the floor in dry storage room. Delivered day prior. Operator moved Corrected On-Site

Basic - Uncleanable knife block in use to store knives. On make line

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from rear of dishwasher

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. In-use CO2 tank not secured. Repeat Violation - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. Repeat Violation - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket missing from walk-in freezer door. Repeat Violation - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. In secondary cookline hood vent. - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In walk-in freezer. - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Icicle from fire suppression system in walk-in cooler. Ice build up on oration of walk-in freezer door frame. - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave old food debris. Interior of oven on cookline soiled with food debris. - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. 2 in cookline hood vent, 1 in kitchen. Repeat Violation - From follow-up inspection 2024-05-07: 1 in cookline hood vent Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Extra server station handwash sink - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Powdered substance on cookline, catfish breading flour per operator. - From follow-up inspection 2024-05-07: Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Stem wick chafing fuel open above ready to eat pancakes and bacon in back prep area Repeat Violation - From follow-up inspection 2023-09-12: 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/ Operator ran late currently explained the rules about CFM'S Corrective Action Taken - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines in the back kitchen area Repeat Violation - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Multiple tanks in back storage area Repeat Violation - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen Repeat Violation - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All throughout kicthen especially near dishwasher area Repeat Violation - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Behind C02 tank area - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line with purple stain Repeat Violation - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cheese in server reach in cooler above ready to eat foods Repeat Violation - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Broken reach in cooler on cook like left side - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. On cook line multiple lights Repeat Violation - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf behind cook line equipment dirty Repeat Violation - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Broken reach in cooler left side of reach in cooler Pizza station reach in cooler - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items stored in garbage enclosure. Chair in garbage enclosure Repeat Violation - From follow-up inspection 2023-09-12: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer on cook line Raw ground beef and raw Philly cheesesteak above ready to eat pizzas

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. ambient temperature shelled eggs (56F - Cold Holding) less then 4 hours Gave operator blank copy of time plan to fill out for buffet items Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (52F - Cold Holding)less then 4 hours Gave operator blank copy of time plan helped operator fill out report Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Chasing dish fuel kept over ready to eat food warmer

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside mop sink Operator removed hose Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Wires from wall blocking hand sink in back kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand wash ink near 3 comp sink Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash sink at omelette station Operator added hand soap Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Back hand sink in prep area heating unit not plugged in , cord not log enough

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

Basic - Bulk milk dispenser with dispensing tube not cut at an angle. At buffet line milk station

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Backs storage room tile starting to curve Walk in cooler ceiling in disrepair

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen near cook line

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employe food kept in reach in cooler for servers next to restaurant food Employee drinks

Basic - Food stored on floor. In walk in freezer Operator picked up off ground Corrected On-Site Repeat Violation

Basic - Grease receptacle soiled.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Light not functioning. On cook line

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line near reach in freezer

Basic - Single-service articles improperly stored. Box of cups on floor in back storage room Operator pick up off ground Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cook line not inverted

Basic - Unnecessary items stored in garbage enclosure. Broken furniture and old glass holders and pallets Operator started to move Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. White powdery substance in container on cook line no label

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Omelette station less then 4 hours ; raw egg yolk (44F- Cold Holding); diced sausage (54F - Cold Holding); diced ham (52F - Cold Holding); shredded cheese (41F - Cold Holding); diced tomatoes (51F - Cold Holding) operator added items to ice bath second readings at diced sausage 43F raw egg yolk 40F diced ham 41F shredded cheese 43F diced tomatoes 42F Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near warmer

Intermediate - No soap provided at handwash sink. At handsink near warmer

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machines back of kitchen

Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage room Operator chained up Corrected On-Site

Basic - Cardboard used to line food-contact shelves. In dry storage underneath spices and breads

Basic - Cutting board has cut marks and is no longer cleanable.on cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on clean cutting board on cook line Operator removed cup Corrected On-Site

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

Basic - Equipment in poor repair. Broken reach in cooler on cook line also dirty Broken walk in cooler and reach in cooler next to dishwasher area Operator coached employee to clean Corrective Action Taken

Basic - Floor not cleaned when the least amount of food is exposed. Behind ice machines in back of kitchen

Basic - Floor tiles missing and/or in disrepair. Underneath dishwasher

Basic - Food stored on floor. Fryer oil on floor Food on freezer floor Operator removed off ground Corrected On-Site Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hoods on front and back cook lines

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on walk in freezer floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system on cook line is dirty Gaskets on reach in coolers on cook line Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Cambro pan old sticker In dry storage

Basic - Single-service articles improperly stored. Pizza boxes to go cups and paper plates on floor in dry storage room

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cookies in walk-in cooler. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on cookline, 70F. Operator discarded Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse towel in handsink. Operator coached employee on proper hand sink usage Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. In mens employee bathroom

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Food stored on floor. In walk-in freezer, soda bottles in dry storage area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on cookline, gaskets in lowboy on cookline

Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door cooler near cookline, holds milk and beverages

Basic - Single-service articles not stored inverted or protected from contamination. At cookline. Operator inverted Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Low boy cooler on cookline

Basic - Two panels missing at cookline

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At coffee station

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pan of raw chicken directly on top of cooked chicken wings in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (60°F - Cold Holding); shredded cheese (64°F - Cold Holding) at omelette station

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 and chocolate milk Corrected On-Site 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 restaurant entrance

Intermediate - No soap provided at handwash sink. By restaurant entrance

Basic - Accumulation of black/green mold-like substance on nozzles of juice machine

Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Corrected On-Site

Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at waitstaff area

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

Basic - Light not functioning. At hood above smoker

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. Observed box or raisins and bag of cereal open and unprotected in dry storage