J Lemon Pepper

Basic – Cardboard used to line nonfood-contact shelves

Cardboard used to line shelf in dry storage area.

Basic – Employee personal food not properly identified and segregated from food to be served to the public

In reach-in cooler at sandwich area, styrofoam container identified as personal food stored with customer food. Employee segregated. Corrected On-Site

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

2 cell phones on top of reach-in cooler at cook line

In dry storage area, coat on dressing boxes. Operator moved. Corrected On-Site Repeat Violation

Basic – Floor tiles missing and/or in disrepair

Floor tiles in kitchen area near flattop, cracked.p and broken. Repeat Violation

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

In bulk sugar container, scoop handle touching product

In ice bin at drive thru, ice scoop handle touching ice. Operator moved items. Corrected On-Site

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation

3 door reach-in cooler at cook line missing interior door panel on 2 doors, exposing insulation. Also, gaskets are in disrepair.

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

Hood filters over cook line have build up of grease and dust. Repeat Violation

Basic – Reuse of single-service or single-use articles

Observed cooked chicken in raw chicken boxes. Repeat Violation

Basic – Wet mop not stored in a manner to allow the mop to dry

Mol stored in mop bucket.

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired 6/1/2023

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

In reach-in cooler near exit door, cheesecake (49F – Cold Holding). Operator stated item has been in cooler 4 days.

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

On shelf across from large handwash sink, chicken (49F – Cold Holding). Employee moved chicken to walk-in cooler

In reach-in cooler near exit door, cheesecake (49F – Cold Holding). Operator stated item has been in cooler 4 days. 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

At cook line in fryer basket, shrimp (118F – Hot Holding). Shrimp reheated above 165f. Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Splitter at mop sink missing backflow preventer on both ends. Repeat Violation Admin Complaint

Intermediate – Handwash sink used for purposes other than handwashing

Employee using large handwash sink to rinse chicken

Knife stored in handwash sink near exit door.

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/nAt start of inspection, 6 employees present, no Certified Food Manager. Certified Food Manager arrived during inspection. Corrected On-Site

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

Employees present hired in last two weeks, no documentation. Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

In condiment reach-in cooler, conch salad prepared two days prior not dated. Items dated. Corrected On-Site Repeat Violation