Marker 99

Basic – Bag n box soda stored on floor. Repeat Violation

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

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

Basic – Equipment and utensils not properly air-dried – wet nesting. On pans

Basic – Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 95 seats has 222

Basic – Hand sink at server station soiled. nnHood filters heavily soiled.

Basic – Ice buildup in walk-in freezer.

Basic – Ice scoop handle in contact with ice.

Basic – In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic – Light not functioning in the hood.

Basic – No handwashing sign provided at a hand sink used by food employees. Cook line

Basic – Unwashed avocados stored over ready-to-eat food. Repeat Violation

Basic – Working containers of food removed from original container not identified by common name. Bulk storage containersnnSpray bottle of oil not labeled.

High Priority – Dented can present. See stop sale

nArtichokes 5.5 lbs

High Priority – No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Repeat Violation Warning

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For cobra in ceviche Warning

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. ROP fish not slit when in thawing process.

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

Roux 79F

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

ntaquinos (45F – Cold Holding)

Intermediate – Can opener soiled

nSlicer soiled with old food debris. nnSoda gun soiled at tiki bar

Intermediate – Handwash sink used for purposes other than handwashing. Items stored in hand sink

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/. Manager showed up during inspection Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Cook line Corrected On-Site Repeat Violation

Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Added dish washer to 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.

Intermediate – Spray bottles containing toxic substance not labeled. Yellow solution kitchen, tiki bar, and inside bar. Repeat Violation