1888

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. -dishwasher sprayed soiled dishes off before handling clean pans. Blocked/inaccessible Hand sink was not used. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 7 live flies under soda un dispenser inside interior bar next to handwash sink Warning

High Priority - No proof of parasite destruction documentation for mahi served raw or undercooked. Fish must be fully cooked or discarded. -mahi ceviche. Wild caught mahi. No documentation provided during inspection. See stop sale. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Warning

High Priority - Raw animal food stored in same container as ready-to-eat food. -raw beef stored in same pan as cooked sausage patties. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. -6 live roaches under dish machine, on floor and crawling on wall above side of dish machine with clean pots and pans. -4 live roaches near hand sink on cook line above damaged baseboards/wall. -ware-washing area connected to prep area and dining area Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -mahi ceviche Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -mahi ceviche 50F, above pan line inside cooler. See stop sale. Warning

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. -open bag of commercially cut lettuce Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -black substance inside ice machine Warning

Intermediate - Handwash sink used for purposes other than handwashing. -Hand sink filled with rags, aprons -hand sink in bar filled with bar mats, ice dumped in sink Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut melon, from prior day Warning

Basic - Accumulation of dead or trapped insects, or other pests, in control devices. -trapped roaches inside sticky trap below hand sink Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates/soup bowls uprotected/not inverted Warning

Basic - Equipment in poor repair. -severely damaged hood filters -splatula Warning

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -hand sink at cookline Warning

Basic - Floor area(s) covered with standing water. Warning

Basic - Floor soiled/has accumulation of debris. -build up of grease/food debris under cook line Warning

Basic - Food not stored at least 6 inches off of the floor. -cases of fry oil Warning

Basic - Hole in or other damage to wall. -near cookline hand sink Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -bulk flour handle inside food Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -refrigerator in server station Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dry goods shelving -pipes below well inside bar Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. -small corner storage room in back Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -inside walk in cooler for 2 hours stated manager, moved to another cooler Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut melon, cut lettuce Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 47F,, cut cabbage 46F, shredded cheese 49F, yogurt 44F inside walk in cooler with high ambient temperature during inspection longer than 4 hours, see stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -cut melon 47F after 4 hours, see stop sale Warning

High Priority - Toxic substance/chemical improperly stored. -oven cleaner stored inside hand sink basin inside warewashing area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at small makeline cooler near 2 compartment prep sink

Intermediate - Handwash sink used for purposes other than handwashing. -spray bottle stored inside hand sink in warewashing area

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -end of cook line

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. -at cutting board next to walk in

Basic - Food not stored at least 6 inches off of the floor. -inside walk in freezer

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Plumbing system in disrepair. -hand sink hot water handle at cook line

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Raw chicken

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

Portable fire extinguisher gauge in red zone. For reporting purposes only. -abc next to ice machine -k next to dish pit

High Priority - Dented/rusted cans present. See stop sale. -mandarin oranges Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -wild caught mahi used for ceviche Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ceviche stored over cream, pasteurized eggs, butter, fruit Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (46-49°F - Cold Holding); heavy cream (47°F - Cold Holding); pasteurized eggs (46°F - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine, black substance along internal flap Corrective Action Taken

Intermediate - Identity of food or food product misrepresented. -local mahi described on menu, product from ecuador Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poached eggs -tuna tacos -Ceviche Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ceviche

Basic - Equipment in poor repair. -hood filters

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven has accumulation of black substance/grease/food debris. -manager put employee on task Corrective Action Taken

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun holster

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink -handsink on cook line

Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site