Tasty Lane

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Employee restroom missing door closer. Repeat Violation

Basic – Carbon dioxide/helium tanks not adequately secured

Tanks in dry storage room, not secured.

Basic – Equipment in poor repair

Double door reach-in cooler at cook line, gaskets torn.

Basic – Floors, walls and/or ceilings soiled/has accumulation of debris

Floor throughout kitchen soiled

Wall at stove on cook line soiled. Repeat Violation

Basic – Grease receptacle lid open, broken, or missing

Lid open.

Basic – Grease receptacle/dumpster not on proper pad/nonabsorbent surface

Grease receptacle and dumpster located on grassy area. Repeat Violation

Basic – No conspicuously located ambient air temperature thermometer in holding unit

No ambient thermometer in front counter dessert cooler.

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

Exterior of microwave in kitchen soiled

Interior and gaskets of dry storage cabinet at cook line area, soiled

Exterior of sauce bottles at prep counter in kitchen, build up of sauce residue

Hood filters over cookline, grease and dust build up

Lower shelf under flattop, soiled

Sides of fryers have grease build up

Gaskets and exterior on double door reach-in cooler at cook line soiled

Top of rice warmer soiled

Breading cart has build up of flour residue. Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Interior of flip top reach-in cooler soiled

Interior of double door reach-in cooler, bottom shelf soiled. Repeat Violation

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

Observed 3 flying insects at wait station handwash sink.

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired 6/1/2023

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

In reach-in freezer at cook line area, raw shrimp stored over open bag of fries.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In double door reach-in cooler at cook line, pan of raw chicken stored over bags of pita bread and raw chicken stored over raw fish.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Hose bibb by triple sinks missing backflow preventer. Repeat Violation Admin Complaint

Intermediate – Handwash sink used for purposes other than handwashing

In wait station handwash sink, cups whisk and towel in sink. Employee removed

In cook line handwash sink, towel in sink

In front counter handwash sink, plastic baskets in handwash sink. Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels at handwash sinks at cook line, near mop sink and at front counter. Repeat Violation

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

One employee present hired for approximately 4 months, no certification available.

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

Two employees present, no documentation of health responsibility training. Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

In kitchen, bottle identified as degreaser not labeled

At front counter area, bottle identified as Clorox cleaner and water not labeled. Employee labeled bottles. Corrected On-Site