BEAU N MO LLC

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 tested at 0PPM. Manager instructed employees to replace sanitizer and prime unit. Retested at 50PPM Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine at 0 PPM (chlorine). Test kit not used to check machine

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to dish machine used to thaw chicken. Chicken was removed during inspection. Corrected On-Site

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 tested at 0 ppm. Employee primed unit and retested at 50 PPM. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine tested at 0PPM, employee advised test kit not used to check sanitizer

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at front bar with black/brown slimy mold like substance

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling above the cook line with exposed wood, not smooth and easily cleanable.

Basic - Open dumpster lid. Discussed with manager who instructed employees to close. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dish machine tested at 107 degrees F. Per data plate machine should reach 120 degrees F. - From follow-up inspection 2025-10-23: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door not self closing/left open. - From follow-up inspection 2025-10-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of prep tables observed with surface rust. - From follow-up inspection 2025-10-23: Time Extended

High Priority - Container of medicine improperly stored. Above cooks 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. Dish machine 0 ppm chlorine

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.

Basic - Condensation or other drainage not disposed of according to law. Ice machine draining into bar hand sink Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler handles near dish machine covered with duct tape

Basic - Food stored on floor. Fryer oil on floor in kitchen

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee primed dishmachine. Re checked reading 50ppm. 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. Observed employee touch soiled dishes then retrieve clean dishes from dishmachine. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bare hand touching bread in wait station area with no approved AOP. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.

Basic - Duct tape used to repair upright refrigerator door in kitchen.

Basic - Equipment in poor repair. Gasket on reach-in cooler door across from oven is torn.

Basic - Hole in or other damage to wall in kitchen near hand wash sink in cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees in bar area. Will email DBPR Form 5030-111. Employees must wash hands.

High Priority - Dented/rusted cans present. See stop sale. Dented cans of Cannelli beans and roasted peppers on dry storage shelf with foods to be served to the public. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed produce. Employee removed mushrooms. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream opened 2-20 no date mark. Employee dated cream. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Educated employee.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Employee replaced paper towels Corrected On-Site Repeat Violation

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

Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans of Cannelli beans and roasted peppers on dry storage shelf with foods to be served to the public. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Employee removed drink. Corrected On-Site Repeat Violation

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

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

High Priority - Dented/rusted cans present. See stop sale. #10 can of ketchup. Warning

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

Intermediate - Equipment drain line draining into handwash sink. Drain line from ice machine drains into hand washing sink behind bar. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at end of cook line. Employee provided paper towels. Corrected On-Site Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing Pine Sol hanging by three compartment sink not labeled. Spray bottle containing Quaternary ammonia, tested at 200ppm, not labeled in server area. Employee labeled spray bottle. Employee labeled spray bottle. Corrected On-Site Warning

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - Damaged/spoiled/recalled food not properly segregated. #10 can of ketchup on shelf with other cans. Chef removed can from shelf and marked for return. Corrective Action Taken Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to clean silver ware. Employee removed drink. Corrected On-Site Repeat Violation Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior on cook line next charbroiled soiled. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink behind bar. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler in server soiled with food debris. Warning

Intermediate - Equipment drain line draining into handwash sink. At hand washing sink behind bar. Drainage from ice machine. Handwash sink used for purposes other than handwashing. Hand washing sink behind bar. Evidence of ice and lime in hand washing sink. Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in kitchen by three compartment sink. Chef supplied paper towels. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Expired license displayed on wall by hostess stand.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on table of cook line next to cooked meatballs. Chef removed drinks. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Storage area across from wait station. -by fan cover.

Basic - In-use tongs stored on equipment door handle between uses. On handle of oven on cook line. Cook removed tongs. Corrected On-Site

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