LA V

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2026. Discussed with person in charge.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black, pink, and yellow substance.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors heavily soiled with food debris and trash accumulation under stove burners and fryers on cook line.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging from rack storing clean dishes next to mop handsink. Item removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with dried food debris. Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-09-08: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Pot of food stored on the floor inside the walk in freezer and box of fryer oil on floor on cook line. - From follow-up inspection 2025-09-08: Observed box of fryer oil stored on the floor of cook line at callback inspection. Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven above double door reach in deli cooler on cook line soiled with food debris. - From follow-up inspection 2025-09-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in deli coolers on cook line. - From follow-up inspection 2025-09-08: Time Extended

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 Changed sanitation solution Corrected On-Site

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.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs moved under sliver beef in reach in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp sauce 55 placed in freezer Corrective Action Taken

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

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in storage reach in cooler prepared on site with no date marks. Warning - From follow-up inspection 2024-08-01: Multiple items in storage reach in cooler prepared on site with no date marks. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has mold like substances. Warning - From follow-up inspection 2024-08-01: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2024-08-01: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2024-08-01: Time Extended

Basic - - From initial inspection : Basic - Floor soiled has accumulation of food grease and food debris. Warning - From follow-up inspection 2024-08-01: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven on cook line has built up food debris. Microwave behind bar area has built up food debris. Warning - From follow-up inspection 2024-08-01: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind three compartment sink soiled with mold like substance. Warning - From follow-up inspection 2024-08-01: Time Extended

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen coughed and failed to wash hands afterwards.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen and donned gloves to be working with food without first washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler behind bar: half and half (52F - Cold Holding); cut leafy greens (52F - Cold Holding) Manager moved items to another cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind bar used to wash glasses. Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on reach in cooler next to ice machine. Employee removed. Corrected On-Site Repeat Violation

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

Basic - Food stored on floor. Cooking oil stored on floor by rear door in kitchen. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens on cook line have built up food debris.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid. Manager closed lid. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in 2 door upright reach in cooler. Employee removed. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, not all commercially packaged, over ready-to-eat vegetables in upright freezer near rear kitchen door. Employee arranged correctly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind bar area used to dump ice.

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 - 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.

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

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank behind bar not properly secured.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table in kitchen just to the right of the ice machine. Employee stored correctly. Corrected On-Site

Basic - Food stored on floor. Cooking oil stored on floor near rear hand wash sink in kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in cooler next to wok station.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of restroom and went behind the bar to start working again with no secondary hand wash.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly behind bar area not landing on food or food contact surfaces. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in walk in freezer not all commercially packaged. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee removed trash into dumpster came back into kitchen with no hand wash.

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.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in rear of kitchen blocked by boxes. Manager removed. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind bar used to hold glasses. Employee removed glasses. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with sanitizing agent inside of bottle. Employee labeled. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in rear of kitchen only reaches 82 F after running for more than 3 minutes.

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

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near ice machine. Employee removed. Corrected On-Site

Basic - Missing drain plug at dumpster. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of microwave in kitchen is soiled with food debris.

Basic - Open dumpster lid.

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. Dish machine in kitchen is reading 0 ppm chlorine. Will sanitize dishes in three-compartment sink at 50 pm chlorine Corrective Action Taken

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee sneezed in kitchen and did not wash hands. Advised of proper hand washing techniques. Employee removed gloves, washed hands and put on a new pair of gloves.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in the kitchen by the ware washing area. 1 live fly in bar area of restaurant.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef not commercially packaged over chili peppers in reach in freezer. Operator rearranged reach in freezer. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef or raw shrimp in reach in cooler. Operator rearranged cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen: cut leafy greens (75F - Cold Holding). Advised manager that if cut leafy greens are not held on time, it needs to be at 41 F or below. Manager states cut leafy greens were prepared at 12:00 pm. Temperature was taken at 1:50 pm. Manager put cut leafy greens on ice. Temperatures taken again at 3:15 pm, cut leafy greens 48 F. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on threaded faucet of mop sink in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink just inside kitchen is blocked by chairs. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink just inside kitchen has straw in hand wash sink. Hand wash sink behind bar has drink glasses in it. Manager removed straw and drink glasses. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle used for cleaning outside tables not labeled.

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

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank behind bar area not properly secured.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment in poor repair. Gasket torn on reach in cooler behind bar nearest the kitchen.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood grained serving trays on top of reach in cooler in kitchen are not made of a closed grain wood.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease build up on wall just to the left of hood system. Hood system has built up food and grease debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and exterior of microwave has built up food debris.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in cooler behind bar area. Manager segregated away from food to be served to the public. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area behind mop sink and reach in coolers have mold like substance and built up food debris. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak 48f, Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Utensils stored in hand sinks. Repeat Violation

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.

Basic - Food stored on floor. Back of kitchen-potatoes.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish wall.

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used to store raw meat and cooked products in reach in cooler and reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef 54°f, cooked beef 50°f.

High Priority - Toxic substance/chemical improperly stored. Chemical Spray bottle over soda bags. Employee removed. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Strainer in one hand wash sink, one bucket in another hand wash sink. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Employee removed. Employee bags next to milk spices. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Multiple containers.

Basic - Stored food not covered. Not covered- tofu, cooked vegetables in standing reach in cooler