TWO DRUNKEN GOATS

High Priority - Dented/rusted cans present. See stop sale. 5 Cans Tomato juice rusted at seam of cans on top and bottom of cans.

High Priority - Live, small flying insects found - Approximately 2 flying insect observed on cook line (1) landed on mixing bowl at cook line, 2 on prep line area, 1 at bar, 2 by dish machine. Flying insects seen buzzing around not landing on food contact surfaces. Advised operator to kill and remove flying insects. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp opened from commercial packaging over French fries at chest freezer. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: buttermilk dredge (45F - Cold Holding); Chipotle in adobo mayo (67F - Cold Holding); horseradish cream with sour cream (66F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 1.5 hours. Operator added more ice to product. Grill flip top: cooked peppers and onions (49F - Cold Holding) rechecked 47F cold holding ; cooked pasta (53F - Cold Holding) - rechecked 48F cold holding ; roasted peppers (48F - Cold Holding) - rechecked 46F cold holding - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down products. Walk in cooler: chili (46F - Cold Holding) - rechecked 45F cold holding ; cheese sauce (47F - Cold Holding) rechecked 46F cold holding ; Cole slaw (48F - Cold Holding); red beans (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to ice down all products. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added more water to chlorine sanitizer - rechecked 100ppm chlorine sanitizer. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: cut lettuce (69F - Cooling) at 2:00; cooling since 1:50 - 67F at 2:36 - Observed in tightly wrapped container. At current rate of cooling product will not reach 41F within 6 hours. Operator placed product in ice bath. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed silverware wrap stickers in hand wash sink by dish machine. Operator removed wrap stickers. Corrected On-Site

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/ 4 plus food handling employees on shift, food manager not present at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by coffee machine. Operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink by front counter by entrance to restaurant. Operator provided soap. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed brown rust like substance on side wall of ice machine. Operator sanitized side wall of ice machine. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Observed Unwashed lettuce over washed and cut lettuce at walk in cooler. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle wiping cloth bucket with chlorine then began handling clean utensil to prepare food at cook line; no hand wash. Chef washed hands. Corrected On-Site 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. Observed dishwasher handle dirty dishes then handled clean dishes from dishwasher; no hand wash. Dishwasher cleaned and sanitized clean dishes and washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects found. 3 flies landing on hand sink across from cook line. 1 fly landing on cover of flour storage container; operator killed. 6 flies flying around in prep area; 2 of the 6 landing on prep tables; 1 of the 6 landing on lid of food processor. 2 flies flying around at cook line; 1 of which landed on clean mixing bowls and fryer baskets. 2 flies flying around over trash can at dishwasher area. 3 flies flying around at salad area landing on clean cutting board and lid of deep freezer. Operator cleaned and sanitized items flies landed. Corrective Action Taken Admin Complaint

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw ground beef and raw steak stored in top portion of make table stored over heavy cream and house made marinara in bottom portion of make table - no complete physical barrier between top and bottom. Operator stored properly. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw ground beef stored in open bag stored above raw shrimp; not all products commercially packaged. Operator stored properly. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw salmon and grouper stored above guacamole. Operator stored properly. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Lobster bisque dated 05/15/25; cooked chorizo dated 05/27/25; Au jus dated 05/17/25. See stop sale. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Lobster bisque dated 05/15/25; cooked chorizo dated 05/27/25; Au jus dated 05/17/25. See stop sale. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored over night. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table across from fryer: cooked onions (52F - Cold Holding) As per operator, held overnight in unit. Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table across from fryer: cooked onions (52F - Cold Holding) As per operator, held overnight in unit. Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked beans (129F - Hot Holding) ; cooked peppers (133F - Hot Holding) As per chef, reheated on stovetop 40 mins prior. Operator reheated items to 179F. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At fryer area: beer batter reconstituted with milk (70F at 11:20am; 72F at 11:50am- Cooling) As per operator, cooling since 20 minutes. Mixture sitting on ice in a mixing bowl. Make table across from fryer: sliced tomatoes (47F at 11:30pm; 49F at 12:15pm- Cooling) As per operator, cooling since 10:00am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Advised operator to quick chill. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored over night. See stop sale. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator corrected to Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site Warning