Southern Belle

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.

Basic – Cutting board has cut marks and is no longer cleanable on reach in cooler. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen near entrance.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket in dish drying rack in kitchen. Employee removed at time of inspection. Corrected On-Site

Basic – Food stored on floor. Bulk box of buns on floor in walk in cooler. Operator relocated at time of inspection. Corrected On-Site

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of fry reach in cooler.

Basic – Old labels stuck to food containers after cleaning on clear containers on dish drying rack in kitchen. Repeat Violation

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter in walk in cooler. Operator relocated at time if inspection Corrected On-Site

Intermediate – Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Diana Rojas General Manager.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

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/ Total of 5 employees.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Bar handwash sink near kitchen door. Operator provided at time of inspection. Corrected On-Site Repeat Violation

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.

Intermediate – Spray bottle containing toxic substance not labeled with blue liquid.