-

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -vegetable soup, made day prior inside deep container in walk in cooler, 45F in middle, 43 at edge. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above soup inside walk in cooler

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked pork marked 11/8

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked pork marked 11/8

High Priority - Rodent activity present as evidenced by rodent droppings found. -1 rodent dropping on top shelf above makeline cooler on cookline, next to bowls/plates/cups, above tabletop warmer -5 rodent droppings under food storage rack inside kitchen on floor -2 rodent droppings next to baited trap on floor at end of cookline under slatted grill -1 dropping in corner of floor at end of cookline. -manager amd employees cleaned up, washed and sanitized affected areas, stated calling pest control services. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -vegetable soup, did not cool to 41F in middle within 6 hrs inside deep pot

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce, 55F on top of ice bed inside deep container. Employee stated less than 1 hour ago, moved to down below to cool down

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. -egg wash, 71F on cook line in fry station for battering. Employee stated made 3.5 hours prior, see stop sale. Advised to use time as public health controls

Intermediate - Equipment drain line draining into handwash sink. -hand sink next to ice machine

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -using deep pot to cool soup inside walk in cooler. Advised to cool using ice bath/chill stick/or use more shallow containers

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poke tuna, disclosure on first page of menu without indicator for which items are served raw/undercooked. Manager corrected menus during inspection Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -dry storage room

Basic - Floor soiled/has accumulation of debris. -dry storage room/maintenance storage room. -on floor below shelving, mixed debris.

Basic - Water leaking from pipe and/or faucet/handle. -pipe leaking under dish machine

High Priority - Live, small flying insects: -1 in kitchen -3 in bar area Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over ready to eat foods in reach in cooler. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Butter sauce in walk in cooler dated 08/12. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Butter sauce dated 08/12. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 12 rodent droppings in kitchen under food storage rack, 2 rodent droppings on top of food storage containers in kitchen. Corrected On-Site Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in reach in cooler. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Basic - Accumulation of dead flies in handwash sink in bar area. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense blueberries. Corrected On-Site Warning

Basic - Clean bowls, plates not stored inverted or in a protected manner. Warning

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone, keys and gladded in food preparation area. Warning

Basic - Equipment in poor repair. Bottom shelf of prep table rusted through. Warning

Basic - Floor soiled/has accumulation of debris under equipment. Warning

Basic - Food-contact surface not smooth and easily cleanable, torn gasket inside ice machine. Warning

Basic - Holes in ceiling tiles in server area. Warning

Basic - Hood soiled with accumulated grease. Warning

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

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

Basic - Ripped/worn tin foil used as shelf cover. Warning

Basic - Wall soiled with accumulated grease at cookline. Warning

Basic - Working containers of food removed from original container not identified by common name. Container of salt at cook line. Warning

High Priority - Container of medicine improperly stored. -bottle of aspirin on server caddy next to styrofoam containers

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked pork shoulder 84-119F after 2-3 hours per manager, manager immediately began breaking down meat to rapidly cool. Must reach 41F or below within 6 hours of falling below 135F in any portion of the intact meat. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -6 live flies in back of prep area near 3 compartment sink/hand sink/dry storage -3 love flies in front of bar Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 54F inside makeline cooler across from grill, inadequately held with ice at bottom of pan, advised to put in better environment for cold holdinf 41F or below or raise ice bath level to meet top of tcs food.

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

Intermediate - Handwash sink used for purposes other than handwashing. -hand sink at entrance to bar, case of beer stored on top, cleaning equipment inside basin

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. -training books on site, manager stated will complete 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 - Probe thermometers not accurate within plus or minus 2 degrees Fahrenheit. -manager recalibrated during inspection Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical in server station Corrected On-Site

Basic - Accumulation of dead insects , in control devices.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -server station area

Basic - Cove molding at floor/wall juncture broken/missing. -front entrance to bar near hand sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -prep area in back

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

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

Basic - Floor soiled/has accumulation of debris. -under cook line

Basic - Floor tiles missing and/or in disrepair. -cookline, disrepair

Basic - Fly sticky tape hanging over food preparation area. -back of prep area above/near employee cutting onions

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - No handwashing sign provided at a hand sink used by food employees. -all designated handwash sinks require signs

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks of dry goods

Basic - Objectionable odors in bathroom. -mens restroom

Basic - Open dumpster lid. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind grill

Basic - Water leaking from pipe and/or faucet/handle. -faucet handle at hand sink next to grill