Jul 14, 2021
Routine - Food
Inspection Completed - No Further Action
12A-16-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
22-45-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
08A-17-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw pork in reach in freezer.
27-06-4
Intermediate - No hot running water at three-compartment sink.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-03-4
Intermediate - No soap provided at handwash sink.
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.
41-17-4
Intermediate - Spray bottle containing toxic substance not labeled.
14-01-5
Basic - Bowl or other container with no handle used to dispense food. Small bowl used to dispense shrimp in reach in cooler.
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
23-03-4
Basic - Food debris on bottom shelf in dry storage area, under microwave and on shelf under prep table.
14-20-4
Basic - Ripped/worn tin foil used as shelf cover.
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.