Basic – Covered waste receptacle not provided in women's bathroom.

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

Basic – Ice buildup in walk-in freezer on floor by entrance door. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line Repeat Violation

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

n1.Flip top cooler in cook line , Cut tomatoes (48F – Cold Holding); pico de mayo (47F – Cold Holding); blend cheese (50F – Cold Holding). Foods held overnight inside flip top per cook. See stop sale

Foods not prepared or portioned today.

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

n1.Flip top cooler in cook line , Cut tomatoes (48F – Cold Holding); pico de mayo (47F – Cold Holding); blend cheese (50F – Cold Holding). Foods held overnight inside flip top per cook. See stop sale

Foods not prepared or portioned today

n2. Walk in cooler , meat balls 46F ( cold holding) less than 4 hours ago, operator discarded at will* corrected on site*

Intermediate – Handwash sink not accessible for employee use at all times. Container with Utensils stored on top hand wash sink in cook line. Operator moved Corrected On-Site

Intermediate – Manager or person in charge lacking proof of food manager certification.

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

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.