THE PARCHED OAK

High Priority - Rodent activity present as evidenced by rodent droppings found. 5 -rodent droppings at upstairs closet floor by ice machine . Warning

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned valve on, in kitchen hand sink. Corrected On-Site Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair at wait station. 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. Salmon in refrigerated drawers thawed in vacuum package . Operator instructed to discard. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Upper level closet , with ice machine. Warning

Basic - Kitchen soiled/has accumulation of debris, by fryers . Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Partition between stove and fryer soiled in kitchen . Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce in kitchen reach in cooler, stored above cooked vegetables. Operator relocated . Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning - From follow-up inspection 2026-01-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. No hot water at bar area. Parts are on order, Warning - From follow-up inspection 2026-01-06: -operator provided proof of new water heaters on order Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink and inside bar sink. Warning - From follow-up inspection 2026-01-06: -operator states plumber is scheduled to repair handwashing sink on Wednesday, January 7, 2026 Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Ceiling tile missing, in wait station closet area, Warning - From follow-up inspection 2026-01-06: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Upstair mop sink closet . Warning - From follow-up inspection 2026-01-06: Time Extended

Basic - - From initial inspection : Basic - Kitchen floor soiled/has accumulation of debris. Under flat top and batter station. Warning - From follow-up inspection 2026-01-06: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Veggie broth in Kitchen bottom level of make table unit. Label dated from 12-23-2025. Operator discarded. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 2- rodent droppings wait station area floor 1- rodent dropping on kitchen floor, by low boy unit. 5- rodent droppings in upstairs ice machine closet area floor Operator cleaned area. Corrected On-Site Repeat Violation Admin Complaint

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. Kitchen make table unit, chick peas (50F - Cold Holding)/3 hours; 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. Steam table cheese fondue (118F - Hot Holding); au jus (120F - Hot Holding); cooked onions (120F - Hot Holding); 4 hours. Operator instructed to discard,. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. No hot water at bar area. Parts are on order, Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink and inside bar sink. Warning

Basic - Ceiling tile missing, in wait station closet area, Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Upstair mop sink closet . Warning

Basic - Kitchen floor soiled/has accumulation of debris. Under flat top and batter station. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -risotto 45-50F, per operator cooling since 10pm last night Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Warning

High Priority - Roach activity present as evidenced by live roaches found. -1 live roach crawling on bar area floor, operator killed and removed Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. -6 rodent droppings in bar area between reach-in cooler and drink well, operator removed Admin Complaint

High Priority - Rusted cans present. See stop sale. -1 can of sauerkraut and 1 can of chick peas, operator discarded Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -buttermilk 66F, per employee less than 90 minutes stored on prep table, operator placed on ice bath to rapidly cool Corrective Action Taken Repeat Violation Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Danielle, operator states certification class is scheduled for November 4, 2025 Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in kitchen blocked by soiled towel hamper, squeegee, brush, and dustpan Warning

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in inside bar area used as dump sink, ice present -handwash sink in front bar area used to store beer cans Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in beverage service area 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. -all food handlers except Darren Warning

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar area dishwasher Warning

Basic - Ceiling tile missing. -over drink service area, operator states repairs are scheduled for this Friday Corrective Action Taken Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack and cell phone stored on prep table Warning

Basic - Hole in or other damage to wall. -large hole in wall behind storage rack in beverage service area Repeat Violation Warning

Basic - Ice buildup in low boy reach-in cooler. Warning

Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop stored directly on top of 2nd floor ice machine, operator removed Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris Warning

Basic - Plumbing system in disrepair. -handwash sink on 2nd floor across from ice machine: pvc drain pipe disconnected -handwash sink in kitchen continuously leaking from faucet Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls around and next to cooking equipment have an accumulation of grease and food debris 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. Chlorine 0 ppm. Operator increased to 100 ppm. Corrected On-Site Warning

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Food worker handling food , wipe hands on pants and did not wash hands , but continued to handle food. Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen reach in cooler pico de gallo (46F - Cold Holding); bow ties (46F - Cold Holding); raw beef (46F - Cold Holding). Less than 4 hours,. Operate placed ice. - kitchen make table unit sliced cheese (47F - Cold Holding); shredded cheesec (47F - Cold Holding); pico de gallo (47F - Cold Holding); hummus (51F - Cold Holding); spinach dip (57F - Cold Holding); cut lettuce (61F - Cold Holding). Placed more than 4 hours . Operator instructed to discard. Corrective Action Taken Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at cook line. Warning

Intermediate - Kitchen hand wash sink used for purposes other than handwashing. Bag of shrimp thawing in sink. Warning

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/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair, by rear exit door. 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. 4- salmon thawed in package . Warning

Basic - Equipment in poor repair. Kitchen make table unit. Repeat Violation Warning

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

Basic - Hole in floor by ice machine and piping. Warning

Basic - Hole in or other damage to wall. Warning

Basic - Ice buildup in kitchen low boy unit. Repeat Violation Warning

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

Basic - Standing water at front bar beer cooler, bottom of reach-in-cooler. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 3- rodent droppings at bar area.floor, between equipment, operator cleaned area. Corrected On-Site Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line make table diced tomatoes (50F - Cold Holding); sliced cheese (50F - Cold Holding)/2 hours ago. Operator placed ice. - kitchen reach in cooler meatballs (50F - Cold Holding);2 hour. Returned to unit, Cook line low boy unit raw burgers (45F - Cold Holding); raw shrimp (45F - Cold Holding); steak (46F - Cold Holding); less than 4 hours. Operator relocated. Corrective Action Taken Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Operator purchased one. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Risotto in low boy unit ,prepared 3 days go no date mark. Operator updated,. Corrected On-Site Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site Warning

Basic - Cook line wall soiled with accumulated grease, food debris, and/or dust. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on top of freezer chest. Operator relocated. Warning

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

Basic - Equipment in poor repair.cook line make table. Warning

Basic - Ice buildup in kitchen low boy unit. Warning

Basic - Kitchen floor soiled/has accumulation of debris, grease Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under flat top soiled with grease and food debris -ventilation hood laden with grease. Warning

Basic - Water leaking from rinse sink in three component sink.. 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 wiped hands on pants and continue to handle food without washing hands. Educated operator. Corrective Action Taken

High Priority - Rodent activity present as evidenced by rodent droppings found. 1- rodent dropping under mop sink, at up stair storage closet and ice machine,. 4- rodent droppings on floor at exterior bar . 1- rodent droppings by bar dish machine on floor. 2- rodent droppings under bar hand sink 1- rodent dropping under kitchen hand sink, 6- rodent droppings on storage area floor. 2- rodent droppings on food table ,next to coffee maker, in storage area.. Repeat Violation Admin Complaint

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler raw chicken (48F - Cold Holding, door not closed . Operator closed door, Kitchen food preparation table refried beans (52F - Cold Holding)/15 minutes . Operator relocated into cold holding unit. Kitchen make table feta cheese (51F - Cold Holding)/3 hours ; chick peas (52F - Cold Holding)/3 hours ; pico de gallo (52F - Cold Holding). Operator placed ice. Corrective Action Taken

Intermediate - No soap provided at kitchen handwash sink.

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rustic sausage soup , prorated 3 days ago, not date marked in kitchen low boy unit,

Basic - Ceiling tile missing, food storage closet .

Basic - Ceiling/ceiling tile shows damage or is in disrepair, over back door.

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. 6- salmon thawed in top package , in cookline refrigerated drawers. Operator instructed to discard, Corrective Action Taken

Basic - Cook line wall soiled with accumulated grease, food debris, and/or dust.

Basic - Equipment in poor repair. Cook line make table unit, is in disrepair,

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

Basic - Ice buildup in bar freezer chest.

Basic - Ice scoop handle in contact with ice. operator relocated scoop. Corrected On-Site

Basic - Kitchen soiled/has accumulation of debris, grease by cookline and kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ventilation hood laden with grease. - under grill , laden with grease and food debris, -Sides of fryers and stove , soiled with grease and food debris. - Kitchen low boy gaskets , spiked with food debris,

Basic - Standing water in bottom of kitchen low boy unit .

Basic - Stored food not covered. Bacon at bat lowboy unit, uncovered.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

High Priority - Rodent activity present as evidenced by rodent droppings found. 3- rodent droppings, on food storage closet floor 3- rodent droppings, inside bar counter floor. 1-rodent dropping, at outside bar, on top Carbon dioxide tank. 1- rodent dropping, upstairs seating area floor operator cleaned area. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Make table chicken peas (61F - Cold Holding); pico de gallo (61F - Cold Holding); feta cheese (61F - Cold Holding); cut lettuce (61F - Cold Holding); black beans (61F - Cold Holding); cheese (51F - Cold Holding); blue cheese (51F - Cold Holding); white rice (66F - Cold Holding); meat (61F - Cold Holding); sliced tomatoes (61F - Cold Holding). Placed overnight. Operator instructed operator to discard. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter196F/30 minutes on cookline table top. Operator instructed to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Inside bar, soda gun holster soiled with grime.

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

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dressing in lowboy unit, made in house, not date marked from yesterday.

Basic - Ceiling/ceiling tile shows damage or is in disrepair, dry storage closet,.

Basic - Equipment in poor repair. Make table gasket turned.

Basic - Floor area(s) covered with standing water, under three compartment sink.

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

Basic - Kitchen floor soiled/has accumulation of debris, by cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -kitchen make table Gasket soiled with grime. -sides under cooking equipment, soiled with grease, grime and food.

Basic - Open dumpster lid.

Basic - Standing water in bottom of kitchen low boy units and make table .

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 10 on the bottom prep table shelf next to pans 6 on top of dishwasher in the bar 3 in the oven with other debris 2 on top of warmer above expo window 1 behind coffee maker in the waitstation Operator began cleaning up Corrective Action Taken Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. 1 -rodent dropping on box in storage area . 1- rodent dropping outside bar area floor by cooler. 2- rodent droppings on food cart tray in kitchen. 3- rodent droppings on detergent bucket , by three compartment sink. Operator removed and sanitized area. Corrected On-Site Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Soup in kitchen lowboy unit , marked for 7-15. Operator instructed to discard. Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 3- rodent droppings in upstairs storage closet , by ice machine, 3- rodent drippings on storage area closet floor. 2- rodent droppings on kitchen sink top. 1- rodent droppings in cold holding unit , being used for food storage , at outside bar area. 5- rodent droppings outside bar beverage holders, 25-rodent droppings outside bar floor. 20 -rodent droppings at inside bar floor, 5- rodent droppings on inside bar shelving . Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale Report . Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler raw chicken (46F - Cold Holding); pooled eggs (55F - Cold Holding); salsa made in house (45F - Cold Holding)/ less than 4 hours. Door was not flush with unit, cable was caught .; Kitchen cold holding unit cooked potatoes (66F - Cold Holding)Placed overnight. Operator instructed to discard, 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.lheavy cream at bar operator. 48 hours ago. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen cutting board soiled with dirt. and food stains, Warning

Intermediate - Handwash sink used for purposes other than handwashing. Dog water bowl stored in outside bar hand sink. Corrected On-Site Warning

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

Basic - Carbon dioxide/helium tanks not adequately secured. 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. 1- salmon in cookline refrigerated drawer. Operator instructed to discard, Corrected On-Site Warning

Basic - Equipment in poor repair. Three compartment sink, has a leak in wash compartment, -Bar dish machine is nit in use. Warning

Basic - Food employed, in kitchen with no hair restraint while engaging in food preparation. Warning

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under flat top , laden with grease and grime, -ventilation hood laden with grease and grime, -fryers laden with grease and grime. - kitchen and outside bar gaskets soiled with food debris Warning

High Priority - - From initial inspection : High Priority - 4- rodent droppings on outside bar shelf and 4 rodent droppings in tray at outside bar area, 8- Rodent activity present as evidenced by rodent droppings found, on bar area floor, 8- rodent droppings on storage area floor. Operator has cleaned and sanitized area. Corrected On-Site Admin Complaint - From follow-up inspection 2024-03-05: 2- droppings at outside bar area floor. 1- dropping at inside bar floor. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting board stained with food debris. - From follow-up inspection 2024-03-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Storage of a dog's s water bowl in outside bar area. Corrected On-Site - From follow-up inspection 2024-03-05: Time Extended

Basic - - From initial inspection : Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2024-03-05: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of cookline reach-in-cooler. - From follow-up inspection 2024-03-05: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, or warewashing area . - From follow-up inspection 2024-03-05: Time Extended

High Priority - 4- rodent droppings on outside bar shelf and 4 rodent droppings in tray at outside bar area, 8- Rodent activity present as evidenced by rodent droppings found, on bar area floor, 8- rodent droppings on storage area floor. Operator has cleaned and sanitized area. Corrected On-Site Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Vacuumed packaged thawed salmon.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cookline Butter 64F at cookline top, for 30 minutes. Operator returned to unit . Reach in cooler raw chicken (47F - Cold Holding);recently returned to unit. 30 minutes. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting board stained with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Storage of a dog's s water bowl in outside bar area. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at washware area and by ice machine handwash sink. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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. Salmon in refrigerated drawers .

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

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

Basic - Standing water in bottom of cookline reach-in-cooler.

Basic - Unsealed concrete floor in food preparation, food storage, or warewashing area .

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. Cookline refrigerated drawers Rice48F, placed overnight. Operator instructed to discard. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting board at makeline unit. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Basic - Carbon dioxide/helium tanks not adequately secured.p, by outside bar. Warning

Basic - Ceiling tile missing, at wait station.. Warning

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

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

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

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

High Priority - Pesticide-emitting strip present in food prep area., by bar hand sink and ice bin. Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 4- rodent droppings on inside bar counter floor. 7- rodent dropping by inside bar drain under table top 3- rodent dropping on bar outside bar under hand sink. 2- rodent droppings , upstairs dry storage closet floor . Repeat Violation 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. -Cookline butter (58F - Cold Holding)/30 minutes refrigerated drawers ; shredded cheese (47F - Cold Holding); sliced cheese (49F - Cold Holding)/45 minutes . Operatir placed in reach in cooler -Wait station low boy unit Butter pats 79F/ overnight, placed n top. operator instructed to discard. -kitchen makeline unit Raw Chicken wings 50F/overnight. hummus (50F - Cold Holding); / overnight feta , pico de gallo (47F - Cold Holding)/ recently placed from reach in cooler , 45 minutes. operator instructed to discard food placed overnight. Operator lowered unit. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at cookline makeline , stained with food debris, Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at kitchen and bar handwash sink. Corrected On-Site Repeat Violation Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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. 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. Packages of thawed salmon in cookline refrigerated drawers.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can drink on kitchen makeline cutting board, Corrected On-Site Warning

Basic - Floors not maintained smooth and durable. Warning

Basic - Food stored on floor. 3- boxes of frying oil stored on kitchen floor. Corrected On-Site Warning

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. Warning

Basic - No conspicuously located ambient air temperature thermometer in kitchen and wait station cold holding units Warning

Basic - No copy of latest inspection report available. Warning

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-08-18: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is not on site. Warning - From follow-up inspection 2022-08-18: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall,dishmachine . Warning - From follow-up inspection 2022-08-18: Time Extended

Basic - - From initial inspection : Basic - Kitchen floor not maintained smooth and durable. Warning - From follow-up inspection 2022-08-18: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at bar hand sink used by food employees. Warning - From follow-up inspection 2022-08-18: Time Extended

Basic - - From initial inspection : Basic - Storage area ceiling tile shows damage or is in disrepair. Warning - From follow-up inspection 2022-08-18: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Front bar area hand sink. Sign posted not to be used. Warning - From follow-up inspection 2022-08-18: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -In walk in cooler French onion soup date marked 8-18. Corrected On-Site Repeat Violation Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. In 2nd floor storage closet 3- rodent droppings on lids of can food, shared area. 5- rodent droppings in mop sink, shared area. 5 - rodent droppings in hand sink 10- rodent droppings under dry food storage, shared area. 10- rodent droppings on floor next to ice machine. Operator cleaned area. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline refrigerated drawers cooked onions (45F - Cold Holding); Cooked mushrooms (45F - Cold Holding. Operator relocated . Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. French onion soup date marked 8-8 in walk in cooler. Operator discarded. Corrective Action Taken Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at wait station handwash sink. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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

Basic - Hole in or other damage to wall,dishmachine . Warning

Basic - Kitchen floor not maintained smooth and durable. Warning

Basic - No handwashing sign provided at bar hand sink used by food employees. Warning

Basic - Open dumpster lid. Warning

Basic - Standing water in bottom of bar reach-in-cooler. Corrected On-Site Warning

Basic - Storage area ceiling tile shows damage or is in disrepair. Warning

Basic - Water leaking from pipe and/or faucet/handle. Front bar area hand sink. Sign posted not to be used. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 14- rodent droppings in dry storage closet floor under dry storage shelving . 1- rodent dropping in mop bucket . Operator has cleaned and sanitized area. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline refrigerated drawers refrigerated drawers ; raw chicken (44F - Cold Holding); rice (45F - Cold Holding). Operator placed ice. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb. 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. Heavy cream opened 4 days ago , not date marked at bar low boy unit. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at bar handwash sink. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee front bar handwash sink. Warning

Basic - Ceiling in dry food storage closet , opening near pipe not sealed. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan soiled with dust and dirt. Warning

Basic - Water leaking from pipe for three compartment sink and front bar hand sink. Warning