Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Ice machine adjacent to coffee station in separate space behind front counter has black substance on interior ceiling.

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

Commercially packaged fish stored at sushi bar area not pierced or removed from package.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Observed employee cell phone atop beverage counter adjacent to dining area. Employee moved item. Corrected On-Site

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee preparing food with watch on wrist.

Basic – Employee with no hair restraint while engaging in food preparation

Employee scooping ice at ice machine with no restraint in separate space beneath bar area

Employee with facial beard preparing food on cookline located adjacent to prep table without beard guard.

Basic – Floor area(s) covered with standing water

Observed pooling water beneath ice machine adjacent to cooking station.

Basic – Food stored on floor

Plastic water bottles stored on floor at bar area. Repeat Violation

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Ice buildup in reach in cooler adjacent to coffee maker in separate area behind front counter . Repeat Violation

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

Area between cook station and double ovens located adjacent to wash rack are heavily soiled. nCoffee station adjoining espresso machine dispensers located behind service line are soiled. nVent hoods of cooking station adjacent to prep table is soiled.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Observed wet cloth stored on cutting board next to flip top cooler adjacent to cook station.

Basic – Working containers of food removed from original container not identified by common name

Observed 1 large white rubber maid bin near cook station with white powdery substance inside without labeling.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

Observed employee crack raw shell egg at cooking station adjacent to prep area then prepare toast without washing hands. Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed a total of nine live flying insects: 1 behind front counter area near beverage dispensers and ice machine, 3 under the dish machine adjacent to drying rack, and 5 underneath the hand wash sink adjacent to triple sink. Contacted district office spoke to Linda Sutherland; who advised not to issue admin complaint as no live flying insects were observed on food. Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Observed raw eggs and egg wash over RTE sausage in white refrigerator located adjacent to cooking station. nObserved raw salmon ready to eat sauces in reach in cooler behind counter in dining area. Both issues corrected when employees rearranged items. Corrected On-Site Warning

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

Eggs in reach in cooler located adjacent to grilling station were 51-54. Employee stated going in and out of unit; but will keep door closed. *Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Sour cream stored in SS use containers inside white refrigerator near coffee station located in separate space behind front counter is 45F

Milk in white refrigerator located in area behind service counter is 44F. Employee said going in and out of unit; employee kept door closed

Repeat Violation Corrective Action Taken Repeat Violation Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Sushi rice (118-120F – Hot Holding)-rice is held at sushi station and managers stated sushi rice is held under time; however no paperwork and time mark found. Manager Completed time paperwork during inspection. Corrected On-Site Warning

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

No vacuum breaker installed incorrectly; needs to be on non chemical side of splitter at mop sink Warning

Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit

Ambient thermometer in white refrigerator located adjacent to cook station did not reflect proper temperature range of 39-42 as tested by inspector.

Intermediate – Certified food manager unable to answer basic questions about allergens

Manager unable to answer allergen questions.

Intermediate – Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment

Manager was unable to answer questions about big 6.

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

Operator provided two expired employee training certificates (B. Mitchell and Q. Mercer, expired 1/30/2023). pro

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled Spray bottle stored beneath prep table adjacent to cooking station. Employee indicated it was sanitizer. nThree unlabeled spray bottles hanging from left side of hand wash sink located adjacent to cooking station.