Basic – Cardboard used to line food-contact shelves

Cardboard was used to absorb oil soaked pots/pans. Manager removed from shelf. Corrected On-Site

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

Employee phone in prep area. Manager removed. Corrected On-Site

Basic – Food stored on floor

Box of oil was stored on floor next to fryer. Manager removed from floor. nBox of plastic fruit drinks stored on floor. Manager removed from floor. nPot of chicken and boxed chicken was on floor in walk in freezer, manager removed. Corrected On-Site Repeat Violation

Basic – Garbage can located outside has no lid or lid open/broken

Dumpster lid open.

Basic – Garbage on the ground and/or pad around dumpster

Dumpster area has build up of trash around.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Large amount of ice build up in walk in freezer. Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Untensil in standing water on grill temped at 122F, manager reheated water 177F. Corrected On-Site Repeat Violation

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

Microwave interior next to hand wash station in kitchen is soiled. Repeat Violation

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

Numerous lights throughout back of establishment did not have covers. Repeat Violation

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

Side of fryers next to stove in kitchen have build up of grease

Handles of oven are soiled with food build up

Hood filter has build up of grease. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

Take out containers in kitchen were not inverted. Manager inverted. Corrected On-Site

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Wall in dry storage area next to back door is soiled.

Basic – Water leaking from pipe and/or faucet/handle

Faucet at hand wash station near triple sink is leaking

Pipe from bar hand wash station is leaking onto ground. Repeat Violation

Basic – Wood food-contact surface not properly sealed

Wood behind bar well is not sealed.

Basic – Working containers of food removed from original container not identified by common name

Flour container under microwaves in kitchen were not labeled. Repeat Violation

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

In the walk in cooler in large covered pot gravy (52F – Cooling, over 6 hours), per manager gravy was cooler from night before.

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed employee brought food to mouth to taste food and did not wash hands and continued to engage in food preparation

Two employees were brushing their hair with their hands and continued to handleclean utensils and food.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One flying insect observed near bar area soda dispenser. Repeat Violation Admin Complaint

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

In the walk in cooler in large covered pot gravy (52F – Cooling, over 6 hours), per manager gravy was cooler from night before.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking

Employee has no time marking for cooked plantain and cabbage. Employee got timer to keep it on time. Corrected On-Site

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

In the walk in cooler gravy (52F – Cooling), per manager gravy was cooler from night before.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Blade of can opener in kitchen is soiled. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash station had dishes in sink. Manager removed. Corrected On-Site Repeat Violation

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

One employee did not have signature of responsibilities. Manager had employee sign. Corrected On-Site

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Employee did not have food handler. He stated he helps unload food truck.

Marked exit/path to marked exit blocked. For reporting purposes only

The back door exit is blocked by several boxes. Manager started to remove. Corrective Action Taken