SNACK SHACK

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dish room Repeat Violation

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed air ducts over kitchen Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic baskets stored on soiled shelf

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages over beer cooler at bar

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelves in walk-in cooler

Basic - Ice buildup in walk-in freezer.

Basic - Ice scoop handle in contact with ice. At bar, removed Corrected On-Site Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exterior door and windows left open with air curtains off Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over cooked chicken in walk-in cooler

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies near entrance to kitchen. 3 live flies over ice cream freezers 2 live flies at front window 2 live flies in dish room 2 live flies at outdoor bar Warning - From follow-up inspection 2024-01-29: 3 live flies above triple sink in dish room Time Extended

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects in UV trap, staff cleaned trap Warning - From follow-up inspection 2024-01-29: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed a/c ducts over cook line Repeat Violation Warning - From follow-up inspection 2024-01-29: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door propped open with air curtain off, operator turned on air curtain Corrective Action Taken Warning - From follow-up inspection 2024-01-29: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over hot dogs on cook line, order corrected Corrected On-Site Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Portioning cup in sugar bin, removed Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed a/c ducts over cook line Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Front counter Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Ice scoop handle in contact with ice. Ice bin at bar, placement corrected Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cook line and beer cooler Repeat Violation

Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of dust on wall above UV trap. Accumulation of dust on air intake above cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bag of biscuits placed directly on shell eggs in walk-in cooler, biscuits relocated Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (97F - Hot Holding), reheated on stove, 172F Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Storage shelves hold clean equipment above triple sink with surface rust

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed a/c ducts over cook line

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic service baskets on soiled shelf above service line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep tables, removed during inspection Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table, removed during inspection Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Damaged floor tiles in kitchen and dish area

Basic - Ice scoop handle in contact with ice. Ice bin at outside bar, scoop placement corrected Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on ice cream freezer and beer cooler

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near ice cream coolers 1 live fly outside walk-in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler across from gas burners: shell eggs (71F - Cold Holding); salted butter (51F - Cold Holding); cut lettuce (52F - Cold Holding). Items left in cooler overnight, operator advised no temperatures taken today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced American (49F - Cold Holding) in open top reach in cooler across from flat top, held less than 4 hrs, operator moved cheese to bottom of cooler, retemp 42F Reach in cooler across from gas burners: shell eggs (71F - Cold Holding); salted butter (51F - Cold Holding); cut lettuce (52F - Cold Holding). Items left in cooler overnight, operator advised no temperatures taken today. Corrective Action Taken

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unsure if chemical test kit present in establishment

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. 2 of 4 employees without proof of food handlers training

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed a/c ducks over food prep tables and cook line

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table near toaster, employee moved to bottom shelf Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet and cellphone on salt and pepper packets near service window, items moved during inspection Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. In dishwashing area

Basic - Food stored on floor. Boxes of food on floor of walk-in freezer, operator moved to shelves during inspection Corrected On-Site

Basic - Ice buildup in white reach-in freezer on cook line. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of stove oven soiled Repeat Violation

Basic - Open dumpster lid.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee touched raw tilapia then began prepping to-go plates without washing hands Discussed proper hand washing procedures with operator

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Quaternary 0ppm) Discussed proper concentration with operator

High Priority - Toxic substance/chemical improperly stored. -spray bottles with windex next to pita at front counter -pesticides spray bottle above sheets in dry storage area Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Stove top has accumulation of food residue

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by mop buckets Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -next to hand sink

Basic - Bowl or other container with no handle used to dispense food. -container with black pepper in dry storage

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pans at dish drying rack

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack

Basic - Ice buildup in reach-in freezer next to fryers

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -standing fan has accumulation of dust

Basic - Soiled dry wiping cloth in use. -at front counter next to hand sink

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lettuce over coleslaw and deli pork in walk-in cooler Discussed proper hierarchy with operator

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Quaternary 0 ppm ) Discussed proper concentration with operator

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 50°F cold hold corrected to 41°F cold hold, fish fillet 56° F cold hold corrected to 41°F cold hold, shrimp 50°F cold hold corrected to 41°F cold hold. These items were holding in the refrigeration unit on the line for less than 4 hours, operator placed on ice for quick cool Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemicals stored near clean utensils Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by mop buckets Corrected On-Site

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