Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Acoustic style tiles in kitchen are not sealed/painted.

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

Two employee drinks on prep table in kitchen. Drinks removed. Corrected On-Site

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

Clean storage pans stored on rack/shelf near dish area.

Basic – Floor tiles missing and/or in disrepair

Floor tiles throughout kitchen.

Basic – Food stored on floor

Case of chips on floor in back kitchen area. Chips moved and stored correctly. Corrected On-Site

Basic – Hole in or other damage to wall/floor

Under triple sink in back kitchen. nWalk in cooler floor is soft when stepping on it.

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

Multiple knives stored in 51F water at front counter. Water discarded. Corrected On-Site

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

Beige utility cart in back kitchen. nMultiple handles for cabinets and coolers.

Basic – Open dumpster lid

Dumpster outside of establishment. Lid closed by employee. Corrected On-Site

Basic – Wet mop not stored in a manner to allow the mop to dry

Mop stored mop bucket with water near mop sink. Mop removed. Corrected On-Site Repeat Violation

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

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

At front counter in cooler, trays of steak 50F. Steak placed into cooler approximately 7.5 hours prior. Steak discarded. See stop sale.

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

At front counter in cooler, trays of steak 50F. Steak placed into cooler approximately 7.5 hours prior. Steak discarded. See stop sale.

High Priority – Toxic substance/chemical improperly stored

Case of restroom cleaner stored on shelf above cases of ready to eat potato chips in back kitchen. Cleaner moved and stored correctly. Corrected On-Site

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

No written plan available. Inspector provided Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Repeat Violation

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nManager N Patel expired 05/28/2021.

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

No proof for any employee – some photocopied records are present (employee training records cannot be photocopied). Repeat Violation Admin Complaint

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

No proof for any employee. Inspector provided Form 5030-103 (Food Employee Reporting Agreement). Repeat Violation