Tropical Cuisine

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

Basic – Ceiling/ceiling tile shows damage or is in disrepair.

Basic – Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of buffet reach-in-cooler and large ice machine Repeat Violation

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic – Employee eating while preparing food.

Basic – Ice scoop handle in contact with ice.

Basic – In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic – No Heimlich maneuver/choking sign posted.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Repeat Violation

Basic – Open dumpster lid.

Basic – Outer openings not protected during operation. Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Basic – Working containers of food removed from original container not identified by common name. Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs 48. Placing in walk-in-freezer Corrective Action Taken Repeat Violation

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.

Intermediate – Handwash sink used for purposes other than handwashing. Utensils stored in hand sink in front kitchen area Repeat Violation

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.

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.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in walk-in-cooler Repeat Violation