THE HALF WALL

High Priority - Bar dish machine 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.10 ppm choline . Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Draining water from rinsed chicken into wash ware hand wash sink. Educated operator . Warning

Basic - Open dumpster lid. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushroom placed on top of container of chili in walk in cooler prepared. Operator removed . Corrected On-Site Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Unable to operate. Scheduled part , on order to arrive tomorrow Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4-flying insects at bar , by dish machine. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw mahi -Mahi in cookline make table 48F, placed overnight. feta cheese (46F - Cold Holding)container stacked on top of other containers, overnight, on top level. Operator instructed to discard. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw mahi -Mahi in cookline make table 48F, placed overnight. feta cheese (46F - Cold Holding)container stacked on top of other containers, overnight, on top level. Operator instructed to discard. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline top butter (120F - Hot Holding) less than 4 hours . Operator instructed to reheat. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Plate stored in wash ware area ,hand sink. Corrected On-Site Warning

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. Thawed Tuna in cookline make table . Operator instructed to discard, Corrective Action Taken Warning

Basic - Current Hotel and Restaurant license not displayed. License is not on site. Warning

Basic - Equipment in poor repair. Gasket detached at cold holding unit by cookline. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket ,soiled with grime. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker scratched head and then proceeded to prepare food, another food worker wiped hands on clothes and proceeded to also prepare food without washing hands. Educated operator . Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1-flying insect on kitchen cutting board . Ooerator cieaned and sanitized area. 1- flying insect in bar area. Corrective Action Taken Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refrigerated drawers veggie burger (47F - Cold Holding); diced tomatoes (47F - Cold Holding); shredded lettuce (47F - Cold Holding)/placed overnight. Kitchen make table Feta cheese 57F for 1 hour , stacked above fill line. Operator reduced . Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200 ppm chlorine, Corrected On-Site Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chris T . 5-23-2014 expired. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Server washing salad in kitchen hand sink. Warning

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

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. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair, by dish machine , Warning

Basic - Dumpster overflowing garbage. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on kitchen food preparation table. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses stored on kitchen shelf over food preparation table. Corrected On-Site Warning

Basic - Ice buildup in kitchen reach-in freezer and/ walk-in freezer. Warning

Basic - No Heimlich maneuver/choking sign posted. Provided to operator. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cheese sauce 49F - 52F Cooling)/ overnight ; chili (51F - 53F Cooling)/ overnight . Operator discarded. Corrective Action Taken Repeat Violation Admin Complaint

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. 10 ppm. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects at bar counter. 1- flying insect in kitchen by hand sink,

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cole siaw (50F - Cold Holding); raw chicken (48F - Cold Holding). Placed overnight. Operator discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line make table soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer buckets being filled at washware hand sink, plates stored in sink. Educated operator. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

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. Tuna and mahi mahi .operator discarded, Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on kitchen shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Fanny pack stored on top of microwave in kitchen. Corrected On-Site

Basic - Food Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid. Repeat Violation

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler chili (48-46F - Cooling) ; cheese sauce (46F - Cooling); sloppy joe (48-49F - Cooling). Placed overnight covered m double stacked containers. Opera instructed to discard. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-07-11: Chili 48F, cheese sauce 47-50F . operator discarded, Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects in bar area 2- flying insects in kitchen area, Repeat Violation Warning - From follow-up inspection 2023-07-11: 2- flying insects in kitchen Time Extended

Basic - - From initial inspection : Basic - Bar floor soiled/has accumulation of debris. Warning - From follow-up inspection 2023-07-11: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-07-11: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Wait station wall, wash ware wall and kitchen hand sink wall soiled with dirt and grime. Repeat Violation Warning - From follow-up inspection 2023-07-11: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler chili (48-46F - Cooling) ; cheese sauce (46F - Cooling); sloppy joe (48-49F - Cooling). Placed overnight covered m double stacked containers. Opera instructed to discard. Corrective Action Taken Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects in bar area 2- flying insects in kitchen area, Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cook line make line unit blue cheese (43F-50F - Cold Holding);Souflee cup stacked above fill line. Operator reduced and discarded top level. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 109F in bottles above cook line /30 minutes Operator instructed to reheat and hot hold . Operator chose to place in cold holding unit. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Raw chicken container in kitchen hand sink. Educated operator. Corrective Action Taken Repeat Violation Warning

Basic - Bar floor soiled/has accumulation of debris. Warning

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. Thawed vacuum packaged Tuna in make line unit . Warning

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch during food preparation l Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site Warning

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Low boy unit . Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Wait station wall, wash ware wall and kitchen hand sink wall soiled with dirt and grime. Repeat Violation Warning

High Priority - Bar and kitchen dish machines not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cheese sauce (48F-50F - Cooling); chili (48F - Cooling); cole slaw (47F - Cold Holding);Operator discarded; chicken wings (43-45F - Cooling), operator placed ice. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects at bar three compartment sink. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker handled cellphone vin kitchen and did not change gloves ,but continued to handle food. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Walk in cooler cole slaw (47F - Cold Holding); raw shrimp (41F - Cold Holding); raw burgers (45F - Cold Holding); /1 hour . Operator placed ice. -Wait station potato salad (44F - Cold Holding); cole slaw (44F - Cold Holding).1 hour .Operator reduced temperature. Corrective Action Taken Repeat Violation Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Multiple items in walk in cooler not cooked properly after being placed overnight to cool. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled at cookline. -bar soda gun holster soiled with food and grime. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Food debris noted in kitchen hand sink. Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on kitchen food preparation table. Warning

Basic - Food employees with no hair restraint while engaging in food preparation. Warning

Basic - Food stored on floor. Boxes of frying stored ion kitchen floor. Warning

Basic - Kitchen Floor soiled/has accumulation of debris, under kitchen cooking equipment. Warning

Basic - Standing water in bottom of walk- in-cooler. Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning

Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust, mold like substance. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooling overnight: sloppy joe 53F; chili 49-52F; queso 48-50F; tomato soup 49-52F; pasta 51-52F; chicken wings 51F; Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 at cookline, 2 in expediting area 2-live flies by bar three compartment sink. Warning

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. - in walk in cooler: Raw ground beef 47F; raw fish 46F; - server station: slaw 45F; potato salad 47F; green salad 44F; placed ice Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - butter, 125F, 3 hours; cook placed butter on stove to reheat Corrective Action Taken 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. Bar reach refrigerated unit half and half not date marked from 48 hours. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Multiple foods cooling overnight in deep, covered containers. Warning

Intermediate - Food-contact surface soiled with food debris. -cookline cutting board stained soiled with food debris. Warning

Basic - Employee beverage containers in walk in cooler, in dish machine. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. Warning

Basic - Floor soiled/has accumulation of debris and grease, below equipment. - rubber mats in expediting area sticky Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Single-service articles improperly stored. - box of individually wrapped utensils stored in the floor in expediting area Corrected On-Site Warning

Basic - Standing water in floor drain/floor bar drain draining very slowly. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10-flying insects by bar dishwasher . Warning - From follow-up inspection 2022-01-13: 2-flying insects at bar dishwasher area. Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with grime. -ventilation hood is laden with grease, grime,and dust. Repeat Violation Warning - From follow-up inspection 2022-01-13: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in bar area. Warning - From follow-up inspection 2022-01-13: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler with rust that has pitted the surface. Warning - From follow-up inspection 2022-01-13: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10-flying insects by bar dishwasher . Warning

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner not labeled by wash ware area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone placed on shelf above kitchen, makeline unit. Corrected On-Site Warning

Basic - Food stored on floor. Box of oil stored on kitchen floor Corrected On-Site Warning

Basic - Male food employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with grime. -ventilation hood is laden with grease, grime,and dust. Repeat Violation Warning

Basic - Open dumpster lid. Warning

Basic - Unsealed concrete floor in bar area. Warning

Basic - Walk-in cooler with rust that has pitted the surface. Warning

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. O PPM. Operator had no chlorine. Operator replaced container, Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw seafood over washed lettuce in walk in cooler. Corrected On-Site Warning

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. Kitchen makeline unit in front of fryers Raw chicken 52 °F Fish 50°F Cooked chicken 52°F Feta 51°F. Placed in unit overnights. Operator discarded. Walk in cooler chili (44°F - Cold Holding); raw burgers (44°F - Cold Holding); deli meat (45°F - Cold Holding); operator placed ice. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser soiled by wait station. Soda gun by bar is soiled. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Food worker rinsing lettuce in kitchen hand sink . Warning

Intermediate - Non-pitting surface rust on food-contact equipment. On walk in cooler shelves. Warning

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. Terrence Littles . Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning

Basic - Equipment in poor repair. Wait station Double glass door torn gasket. Warning

Basic - Hole in or other damage to wait station wall. Warning

Basic - Kitchen Ceiling/ceiling tile shows damage or is in disrepair. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Makeline unit in front of fryers. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled dish racks. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage container in kitchen TRUE reach in cooler Opened bottle of water not segregated from food served to public, Corrected On-Site Warning

Basic - Standing water in bottom of kitchen reach-in-cooler. Warning