Basic – Bowl or other container with no handle used to dispense food

White circular styrofoam bowl used to scoop rice.

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

Dishes stored near dishwasher rack were not inverted.

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly

Dishwasher 0 ppm chlorine Sanitizer tube appears obstructed.

Basic – Drain cover(s) missing

Drain cover missing beneath sink in dishwasher's area.

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

Employee beverage with dry storage food items on rear of establishment.

Basic – Hood filter missing from automatic fire suppression/exhaust system

nThere is a gap in the ventilation hood above the grill station.

Basic – In-use knife/knives stored in cracks between pieces of equipment

nKnife stored between wall and counter near drink station.

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container

nHandle of scoop touching rice in dry storage area

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

nDebris in and around back of beverage dispensers along cookline.

Basic – Plumbing system in disrepair

Pipe leaking beneath hand wash sink in prep area.

Basic – Standing water in bottom of reach-in-cooler

nWater pooling in reach in cooler on prep line.

Basic – Straws provided for customer self-service not individually wrapped or in an approved dispenser

Straws in bar area are unsealed/uncovered.

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface

nRust on shelves in storage area and walk in coolers

nBeverage dispensers near bar area has rust.

Basic – Worn, torn and/or soiled floors/carpeting

Floors in walk in cooler soiled.

High Priority – Container of medicine improperly stored

Medicine stored on shelf above prep table with single service items.

High Priority – Dented/rusted cans present. See stop sale

Dented tomato can along seam of can at top storage rack in rear of establishment.

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale

One cracked shelled egg in reach in cooler drawer beneath grill station.

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

nsalsa (41-46F – Cold Holding); stored in large bucket at wait stationnbeef shank (46F – Cold Holding) stored in reach in cooler in storage area. Per employee this food item was just received form the delivery nnTook temperature of salsa and beef shank food items were 43°F at the end of inspection. Corrected on siten Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times

Hand wash sink near walk in cooler in prep area blocked by cardboard boxes. 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

Manager able to provide evidence of training for some but not all employees.