Basic – Food not stored at least 6 inches off of the floor.Water bottles kept on dry storage floor, oil kept on dry storage floor.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed parsley stored over ready to eat soy sauce. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name.Bulk sugar no label.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Beans kept cooling overnight on reach in cooler close to three bay sink with temperature of 71F.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged.Raw pork and chicken stored over ready to eat plantains in reach in freezer. Corrected On-Site

High Priority – Raw animal food stored over or with unwashed produce.Raw fish stored over avocado on reach in cooler at cook line. Repeat Violation

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

Red beans kept cooling overnight on reach in cooler close to mop sink. Chicken soup kept overnight in reach in cooler close to three bay sink with temperature of 46F.

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

Chicken soup kept overnight on reach in cooler by three bay sink with temperature of 46F. Repeat Violation

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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

Intermediate – No probe thermometer provided to measure temperature of food products.

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. for new employee.

Intermediate – No soap provided at handwash sink located by three bay sink. Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.Chicken soup pulled from freezer yesterday with no date marked.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Garlic cilantro sauce made on Sunday with no date. Cooked vegetables made on Sunday with no date marked. Repeat Violation