Mad Hippo Saloon

Basic – Ceiling/ceiling tiles/vents heavily soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen

Basic – Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

Basic – Floor area(s) covered with standing water. By the prep table

Basic – Floor soiled/has accumulation of debris. Throughout the entire kitchen walk in cooler

Basic – Food not stored at least 6 inches off of the floor. Chicken box on the floor in the walk in cooler

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic – Interior of oven has accumulation of black substance/grease/food debris.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen area

High Priority – Approximately 7 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.in the kitchen , next routine per Doreen Montgomery Warning

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

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 – Hot water supply not maintained during peak periods. No hot water in the establishment Warning

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

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Behind the bar

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. 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.

Intermediate – Non-pitting surface rust on food-contact equipment. Prep table in the kitchen