Basic – Carbon dioxide/helium tanks not adequately secured

Outside storage Repeat Violation

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

By prep sink

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Pots and pans on shelf by dish machine

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Above eagle maker, employee moved it Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Cook cooking Repeat Violation

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation

One interior panel is missing, upright cooler

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food

Cookies for customers to grab, employee moved them to her counter so she can give them to customers Corrected On-Site

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

Gasket in prep unit and 2 hood filters Repeat Violation

Basic – Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. 48f raw fish in running water, employee placed it in cooler Corrective Action Taken

Basic – Working containers of food removed from original container not identified by common name. White powder in cabinet, dining area, employee wrote sugar Corrected On-Site

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

Employee cracked eggs then he touched cooked sausage, explained to him and he washed hands, discarded sausage Corrected On-Site Repeat Violation Admin Complaint

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee grabbed bread for sandwich, explained to him, he got gloves, Corrected On-Site Warning

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee opened drink, drank and then grabbed cooked potatoes, explaining to him and washed hands Corrected On-Site Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. nOne by triple sink Repeat Violation Admin Complaint

High Priority – Raw animal food stored in same container as ready-to-eat food

Raw fish in same container with raw steak, all proportioned in bags, raw pork chop on shelf above cooked meat, upright cooler, raw bacon in paper on top of bags with cooked meatball in upright freezer, employees moved them Corrected On-Site Repeat Violation Admin Complaint

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw ground beef above raw ribs in walk in cooler, Repeat Violation Admin Complaint

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

50f pooled eggs on melted ice, by stove, employee iced it down, got to 41f Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

88 cooked potatoes above steam table, employee added them to time chart Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Bleach on shelf above clean containers, shelf by triple sink, employee moved it Corrected On-Site Repeat Violation Admin Complaint

Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.nJoey Farrah 2-7-23 certificate no ad000174227, card given is forged per Robert P that called company 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

For two employees that don't have certification

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Has blank copy hanging Repeat Violation

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Two employees here expired in 2021, and 2 employees her for mother than 2 months don't have certifications

Intermediate – Spray bottle containing toxic substance not labeled

Purple solution at front counter, labeled cleaner by employee Corrected On-Site Repeat Violation