Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed buildup of debris on wall by fryers.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority – Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/

High Priority – Roach activity present as evidenced by live roaches found. Observed 3 live roaches in total, 2 live roaches in gasket of reach in cooler and 1 live roach under 3 compartment sink.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in roll top reach in cooler in kitchen ambient air (57F – Cold Holding); legume (59F – Cold Holding); raw fish (54F – Cold Holding); sliced tomatoes (59F – Cold Holding). Operator states that all items were prepared 2-3 hours ago and were moved to another reach in cooler unit with an ambient air temperature of 35F – cold holding. Corrective Action Taken

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

Intermediate – No 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.

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.

Intermediate – No soap provided at handwash sink.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 74F at hand wash sink in kitchen.