RICE N BEANS

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed two containers of ready to eat beans one labeled 05/19/26 and one labeled 05/20/26 still in the cooler on 05/28/26. Manager discarded items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the interior of the soda gun dispenser being soiled with a pink mold like substance.

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards attached to hot holding wells soiled with food debris and stained. Repeat Violation Warning - From follow-up inspection 2026-02-10: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on cook line Repeat Violation Warning - From follow-up inspection 2026-02-10: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the cook line.

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

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

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. Sanitizer tested at 0ppm Employee ran dish machine, primed the sanitizer, and tested at 0ppm. Manager was advised to set up 3-compartment sink( sanitizer was tested at 200ppm ). Operator was advised to discontinue using the dish machine for sanitation until the dish machine has been fixed and is properly working. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored behind washed onions in reachin cooler on cookline Employee placed raw shelled eggs in front of cut onions Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink hose Bibb

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with rust and old food debris build up Employee placed in manager office Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in back kitchen Employee replaced paper towels Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk-in freezer along door frame and floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in water temped at 69F on cookline Employee dumped water Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In reachin cooler on cookline adjacent to grill top

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained and has accumulated food debris Warning - From follow-up inspection 2024-08-20: Cutting boards on cook line stained and has accumulated food debris 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment adding outdoor bar. Observed electrical and plumbing connections and adding seating. Kitchen added prep tables, 2 prep coolers, sandwich station, steam well, and cook line equipment is flipped versus what is on approved plans. Moved existing warmer to opposite wall on plans. Missing prep tables and slicer in prep room. Only hand sink identified on plans Mechanical room has exposed electrical lines and not smooth ceiling. Observed food, soda bibbs and equipment storage. Hand sink next to office was removed Warning - From follow-up inspection 2024-08-20: File 316777 application 1654648 Hq 25-1138 submitted 8/16/24 Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-08-20: Cutting board has cut marks and is no longer cleanable. Time Extended

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. Emailed to operator

Intermediate - No soap provided at handwash sink. Observed missing at hand sink in bar Corrected -observed employee replace Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed 3 bottles of sanitizer stored on floor in bar area Corrected observed employee label Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed scoop handle for bulk salt stored in product Corrected observed employee remove Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board stained and grooved in back prep area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 80 degrees F on grill top Corrected -observed employee discard 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/

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 DBPR HR Forms 5030-103 and 5030-104

High Priority - Dented/rusted cans present. See stop sale. Dented can of ketchup. Manager discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by steam table Beef 44F. Manager placed ice on items to chill. Recheck 43F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table Onions 120F. Manager placed on grill to reheat. Recheck 165F Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled bottle of degreaser. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Womens and mens bathroom 80F. Hand sink in prep room 80F.

Basic - Dented can of ketchup not properly segregated. Manager discarded. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0ppm. Manager fixed to 400ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled. Employee cleaned during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish machine. Manager placed paper towels at sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring Mix 47F. Manager voluntarily discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line and in prep room soiled. Manager has new cutting boards, has not installed yet. Corrective Action Taken

High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over dressings in walk in cooler. Manager moved shrimp to different shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen soiled. Area behind soda nozzles soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait station behind bar. Manager placed paper towels at sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at women's bathroom I n dining area at 83°F

Basic - Employee beverage container on a food preparation table across from grill. Manager removed. Corrected On-Site

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

Basic - Food stored on floor. Canned foods on floor in outside storage room.

Basic - Single-service articles improperly stored. To go items on floor in outside storage room.