Sep 22, 2021
Routine - Food
Inspection Completed - No Further Action
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cheese dip base inside walk in cooler
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken wings 115-130, 30 minutes under heat lamp. Recooked to 165F. Advised to look into equipment issues at wing station Corrected On-Site
41-10-4
High Priority - Toxic substance/chemical improperly stored. -peroxide sanitizer hanging over handwash sink
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of microwave soiled with food debris
05-08-4
Intermediate - No probe thermometer provided to measure temperature of food products.
53B-13-5
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.
13-04-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
36-22-4
Basic - Floor area(s) covered with standing water.
36-73-4
Basic - Floor soiled/has accumulation of debris. -under sinks, cooking equipment
14-69-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
10-02-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -tongs stored on soiled heat lamp on cook line
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan inside kitchen -soiled fryer oil/shortening container -equipment exterior
29-11-4
Basic - Water leaking from pipe and/or faucet/handle. -Faucet at handwash sink on cook line -mop sink