LUCKY LIZARD TAP HOUSE

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar, used as dump sink

Intermediate - No probe thermometer provided to measure temperature of food products. Kitchen staff was only able to provide ambient thermometers and high temp meat thermometer Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Plastic utensils not inverted in table caddy's Repeat Violation

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Staff unable to locate sanitizer test kit Repeat Violation Warning - From follow-up inspection 2025-12-22: Staff provided pH test kit, no test kit for Quaternary sanitizer Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At deli cooler Repeat Violation Warning - From follow-up inspection 2025-12-22: Time Extended

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Staff unaware of test kits for sanitizer

Intermediate - No soap provided at handwash sink. Soap dispenser empty at hand sink in kitchen, refilled Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle behind bars not labeled, staff labeled Corrected On-Site

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

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

Basic - Single-service articles not stored inverted or protected from contamination. Plastic utensils in table caddys in dining room not inverted

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs per green onions in cooler, eggs relocated Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Prep cooler Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Keg cooler gaskets soiled behind bar

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In prep cooler

Basic - Waste line missing at soda gun holster. Behind bar

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

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. Ahi tuna not removed from packaging before thawing

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

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

Basic - Wood food-contact surface not properly sealed. Rolling cart with white, unsealed wood prep table Repeat Violation

Flammables improperly stored. For reporting purposes only. Portable gas generator stored in restroom Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100ppm, corrected to 200ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Thin sliced beef carpaccio (served rare) stored in same container as ready to eat deli meats in reach in cooler. Employee separated items. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh garlic in oil 77F, stored in soda bottle on prep counter. Discussed proper storage with cook.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil 77F, used as vinaigrette, stored in soda bottle on prep counter. Discussed proper storage with cook.

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

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

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

Basic - In-use wet wiping cloth/towel used under cutting board. Next to griddle

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Broken glass on bottom of beer cooler at bar

Basic - Reuse of single-service or single-use articles. Sour cream container containing chimichuri sauce

Basic - Wood food-contact surface not properly sealed. rolling cart with white, unsealed wood prep table

Flammables stored/debris present in restroom room. For reporting purposes only. Gas generator stored in restroom

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over dessert and unwashed produce in stand up cooler. Repeat Violation

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

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

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over rum cake and lettuce in double door reach in cooler Operator rearranged during time of inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -spray bottles stored on rack with liquor bottles

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -kitchen Triple Sink (Quaternary 400ppm) -Sanitizer Bucket (Quaternary 400ppm) Discussed proper concentration with operator

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

Intermediate - No soap provided at handwash sink. -at hand sink to the right of prep sink Employee replenished during time of inspection. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to scoop coleslaw at reach in cooler

Basic - Carbon dioxide/helium tanks not adequately secured. -at bar

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -soiled apron on dish drying rack

Basic - Food stored on floor. -soda fountain syrup boxes on floor in bar area

Basic - In-use wet wiping cloth/towel used under cutting board. -in kitchen at prep table

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -rack with microwaves has accumulation of food residue -reach in cooler gasket at prep station has accumulation of food residue

Basic - Single-service articles improperly stored. -box with portion cups on floor in storage room

Basic - Time/temperature control for safety food thawed in an improper manner. -cheese dip thawing at room temperature in kitchen Employee began running water during time of inspection. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. -at prep station

Basic - Working containers of food removed from original container not identified by common name. -seasoning container at prep station

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by cutting board and bin of soiled wiping cloths. Operator moved soile wiping cloths Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Employee eating in a food preparation. Drink on cook line above steam table Corrected On-Site Warning