The Top Restaurant

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

Basic – Equipment in poor repair

Cutting boards on reach in coolers of cooks line with deep score marks.

Basic – Floor soiled/has accumulation of debris

Underneath equipment behind the inside bar. nnStanding water behind inside bar near the entrance from dining area. nnWall behind dish machine area soiled.

Basic – In-use tongs stored on equipment door handle between uses

On flat top handle on cooks line. Repeat Violation

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

Hood filters above main cooks line soiled. nReach in freezer gasket soiled located on the cooks line.

Basic – Old labels stuck to food containers after cleaning.

Basic – Single-service articles not stored inverted or protected from contamination

Togo containers on cooks line top shelf the food contact surface is facing upwards.

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

Reach in cooler on cooks line nearest the Handwash sink.

Basic – Wiping cloth sanitizing solution stored on the floor

Bucket on floor under Handwash sink on cooks line, operator placed in extra pan. Corrected On-Site

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

0ppm. Primed line to read 50ppm. Corrected On-Site

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded

Salmon in menu has an asterisk next to it under chimmichurri grill indicating salmon would be served undercooked. Warning

High Priority – Pesticide-emitting strip present in food prep area

Hanging on shelf in shared prep kitchen.

High Priority – Roach activity present as evidenced by live roaches found

2 roaches crawling on floor in room behind inside bar. Admin Complaint

High Priority – Rodent activity present as evidenced by rodent droppings found

Approximately 7 on top of dish machine and 4 in cabinet underneath server computer terminal. Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Cleaner bottle above maple bitters on storage rack behind inside bar.

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Opened cream container in reach in cooler behind inside bar.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Stained cutting board on reach in cooler on cooks line

Can opener blade.

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

At Handwash sink next to Three compartment sink behind the inside bar. nIn room with dish machine in shared prep kitchen.

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.