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

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

Basic – In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Warning

Basic – Light shield damaged/in disrepair.Missing light shield overcook line Corrected On-Site Warning

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters over grill. Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Pork belly kept cooling on walk in cooler overnight with temperature of 45F. Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over cooked beef on walk in cooler.Raw eggs stored over precooked chicken and beef kebab. Raw beef stored over cooked beans. Corrected On-Site Repeat Violation Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pork belly kept cooling overnight in walk in cooler with temperature of 45F Warning

Intermediate – Manager or person in charge lacking proof of food manager certification. 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/ Corrected On-Site Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.on hand sink at bar. 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. Repeat Violation Warning

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Operator doing ROP of meats and keeping it for more than 48 hrs. Warning