DirtyFLRestaurant Inspection Data

SMOKEY BONES BAR & FIRE GRILL #7521

1510 W NEW HAVEN AVE

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 4/14/2025

Inspection #: Visit ID: 8993971

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling by back door is missing tile and has a board in place of tile
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. . 4 pieces of mahi not removed from vacuum packaging prior to thaw.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Emailed GM current license. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Hand wash sink leaking into a 5 gallon bucket, over filled running onto kitchen floor Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Chicken juice on walk in cooler floor. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Large area of walk in cooler floor missing tiles and floor is in disrepair. floor in dish pit in disrepair Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Several plastic containers with corners broken. Manager states she has new ones to replace them with. **Corrective Action Taken**
  • 08B-52-4:Basic - Food stored under dripping water line. Inside reach in cooler on cook-line dripping onto Brunswick stew container.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of smoker grill has heavy grease build up
  • 36-62-4:Basic - Light not functioning. Light above flat top and grill
  • 38-01-4:Basic - Light shield damaged/in disrepair. Light shield in dish pit area are in disrepair
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on cook line coolers Repeat Violation
  • 29-08-4:Basic - Plumbing system in disrepair. Handwashing sink leaking, on cook line
  • 08B-12-5:Basic - Stored food not covered. Chicken wings prepared yesterday in walk-in cooler, on racks, cooled. Not covered.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 pieces of mahi not removed from vacuum packaging prior to thaw.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer on cook line left open. raw beef (48F - Cold Holding); salmon (54F - Cold Holding), manager discarded product. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzle at bar Repeat Violation
  • 53B-01-5: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. Warning
  • 11-26-1: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.

Inspection Date: 10/4/2024

Inspection #: Visit ID: 8994793

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease dust on cook line Repeat Violation - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
  • 36-01-4:Basic - - From initial inspection : Basic - Chicken juice on the floor in the walk in cooler - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In walk in cooler and dish washing area Repeat Violation - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Hood filters soiled with grease, food debris, dust. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers on the cook line Repeat Violation - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cook line Corrected On-Site - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8993735

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease dust on cook line Repeat Violation - From follow-up inspection 2024-10-03: **Time Extended**
  • 36-01-4:Basic - - From initial inspection : Basic - Chicken juice on the floor in the walk in cooler - From follow-up inspection 2024-10-03: **Time Extended**
  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler door doesn't have a tight seal - From follow-up inspection 2024-10-03: Educated operator and highly recommend walk in cooler door be replaced with a self closing door that latches and has a tight fitting seal **Time Extended**
  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2024-10-03: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Cook line in front of pantry cooler. Repeat Violation - From follow-up inspection 2024-10-03: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In walk in cooler and dish washing area Repeat Violation - From follow-up inspection 2024-10-03: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Hood filters soiled with grease, food debris, dust. - From follow-up inspection 2024-10-03: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers on the cook line Repeat Violation - From follow-up inspection 2024-10-03: **Time Extended**
  • 35A-02-6:High Priority - - From initial inspection : High Priority - 3 Live, small flying insects dry food storage. Repeat Violation - From follow-up inspection 2024-10-03: 1 live flying insect observed in dry food storage **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta (50F - Cooling); ribs (49F - Cooling); Warning - From follow-up inspection 2024-10-03: pulled pork (back section of walk in cooler closer to freezer) 57 F - cooling, prepped yesterday afternoon, stored overnight. Mac and cheese sauce 47 F - cooling; prepped yesterday afternoon, stored overnight. Admin Complaint
  • 01B-01-4:High Priority - - From initial inspection : High Priority - Dented cans present. See stop sale. Cranberry - From follow-up inspection 2024-10-03: Stop sale items still present **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut romaine lettuce (50F - Cold Holding); cheese dip (47F - Cold Holding) spring mix 48F - From follow-up inspection 2024-10-03: Stop sale items not discarded, chicken wings, Brunswick stew, brisket, potato wedges, marinated shrimp. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry cooler cut romaine lettuce (50F - Cold Holding); cheese dip (47F - Cold Holding) in cooler over night Cook line Walk in cooler cooked chicken (44F - Cold Holding); cooked ribs (48F - cooling since yesterday ); cooked chicken (47F - Cold Holding); Mac n cheese (45F - Cold Holding); brisket (47F - Cold Holding); potato wedges (47F - Cold Holding); pulled chicken (46F - Cold Holding); Brunswick stew (50F - Cold Holding); raw chicken (43F - Cold Holding); cooked chicken (48F - Cold Holding); steaks (48F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (48F - Cold Holding); salmon (48F - Cold Holding); bake potatoes (47F - Cold Holding) Warning - From follow-up inspection 2024-10-03: Walk in cooler: Mac and cheese 43 F - cold holding; pulled pork ( Front section of cooler) 43 F - cold holding; baked potatoes 43 F - cold holding; raw ribs 40 F - cold holding; bbq chicken 40 F - cold holding; sliced tomatoes 40 F - cold holding; cut lettuce 40 F - cold holding; salmon 30 F thawing Pantry cooler: mixed greens 67 F - cold holding; Admin Complaint
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cook line Corrected On-Site - From follow-up inspection 2024-10-03: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Interior of microwaves soiled. - From follow-up inspection 2024-10-03: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-03: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - From follow-up inspection 2024-10-03: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-03: **Time Extended**

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8730537

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease dust on cook line Repeat Violation
  • 36-01-4:Basic - Chicken juice on the floor in the walk in cooler
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler door doesn't have a tight seal
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooler
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Dish washing area
  • 36-22-4:Basic - Floor area(s) covered with standing water. Cook line in front of pantry cooler. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In walk in cooler and dish washing area Repeat Violation
  • 23-03-4:Basic - Hood filters soiled with grease, food debris, dust.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers on the cook line Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spice container
  • 35A-02-6:High Priority - 3 Live, small flying insects dry food storage. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta (50F - Cooling); ribs (49F - Cooling); Warning
  • 01B-01-4:High Priority - Dented cans present. See stop sale. Cranberry
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook drank from cup with gloved hands never removed gloves.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut romaine lettuce (50F - Cold Holding); cheese dip (47F - Cold Holding) spring mix 48F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry cooler cut romaine lettuce (50F - Cold Holding); cheese dip (47F - Cold Holding) in cooler over night Cook line Walk in cooler cooked chicken (44F - Cold Holding); cooked ribs (48F - cooling since yesterday ); cooked chicken (47F - Cold Holding); Mac n cheese (45F - Cold Holding); brisket (47F - Cold Holding); potato wedges (47F - Cold Holding); pulled chicken (46F - Cold Holding); Brunswick stew (50F - Cold Holding); raw chicken (43F - Cold Holding); cooked chicken (48F - Cold Holding); steaks (48F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (48F - Cold Holding); salmon (48F - Cold Holding); bake potatoes (47F - Cold Holding) Warning
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler out by door states 40F ambient read inside walk in cooler was 48F
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs covered in foil while cooling pasta cooling in deep plastic containers while covered.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook line Corrected On-Site
  • 22-02-4:Intermediate - Interior of microwaves soiled.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line Corrected On-Site
  • 11-26-1: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.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
  • 53B-13-5: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.

Inspection Date: 3/15/2024

Inspection #: Visit ID: 8631770

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles have build up, light lenses are soiled. Manager states they are working on cleaning them. Repeat Violation - From follow-up inspection 2024-03-15: **Time Extended**
  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Heavy ice build up in salad cooler. Manager states work order has been submitted. - From follow-up inspection 2024-03-15: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is current, not displayed. - From follow-up inspection 2024-03-15: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor in front of salad cooler. Standing water in walk in cooler Repeat Violation - From follow-up inspection 2024-03-15: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Behind cookline fryers and grills. - From follow-up inspection 2024-03-15: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several tiles missing in walk in cooler. Repeat Violation - From follow-up inspection 2024-03-15: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer, ice build up on floor. - From follow-up inspection 2024-03-15: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad cooler; sliced tomatoes (53F - Cold Holding); diced tomatoes (45F - Cold Holding) manager put ice bags on to rapid chill. Repeat Violation - From follow-up inspection 2024-03-15: **Time Extended**

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8351752

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Several soufflé cups used to scoop dressings on salad cooler. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles have build up, light lenses are soiled. Manager states they are working on cleaning them. Repeat Violation
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Heavy ice build up in salad cooler. Manager states work order has been submitted.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is current, not displayed.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on top of new oil jugs in dry storage Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in front of salad cooler. Standing water in walk in cooler Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor drain in dish pit heavily soiled with food debris. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind cookline fryers and grills.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Several tiles missing in walk in cooler. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer, ice build up on floor.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in salad cooler. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Rub seasoning and filter powder not labeled in white bins Corrected On-Site
  • 22-41-4: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. Tested first time 0 ppm, manager checked sanitizer, tube was not all the way in bucket, retested 200ppm. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 15 flying insects in dry storage by sauces. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad cooler; sliced tomatoes (53F - Cold Holding); diced tomatoes (45F - Cold Holding) manager put ice bags on to rapid chill. Repeat Violation

Inspection Date: 9/18/2023

Inspection #: Visit ID: 8493149

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dinning room - From follow-up inspection 2023-09-18: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cookline tiles Above dish pit black like substance in light shield and vents Repeat Violation - From follow-up inspection 2023-09-18: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Multiple torn gaskets; drawers and double door true reach in Repeat Violation - From follow-up inspection 2023-09-18: Has gaskets on order **Time Extended** **Corrective Action Taken**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In walk in cooler - From follow-up inspection 2023-09-18: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In walk in cooler - From follow-up inspection 2023-09-18: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Double door true refrigerator by fryers Repeat Violation - From follow-up inspection 2023-09-18: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dish pit black like substance Warning - From follow-up inspection 2023-09-18: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (56F - Cold Holding); raw chicken (49F - Cold Holding) operator discarded - From follow-up inspection 2023-09-18: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (56F - Cold Holding); raw chicken (49F - Cold Holding) operator discarded soup (48F - Cold Holding) cooked chicken wings (46F - Cold Holding); cooked shredded chicken (47F - Cold Holding) found in true refrigerator double door, stocked at 11 today suggest rapid chill. Retemped items cooked chicken 34F, shredded chicken 36F, soup 34F, Corrected On-Site Repeat Violation - From follow-up inspection 2023-09-18: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle Corrected On-Site - From follow-up inspection 2023-09-18: **Time Extended**

Inspection Date: 9/18/2023

Inspection #: Visit ID: 8497508

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In walk in cooler

Inspection Date: 9/6/2023

Inspection #: Visit ID: 8490134

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop sauce Bowl to scoop sugar Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dinning room
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cookline tiles Above dish pit black like substance in light shield and vents Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Multiple torn gaskets; drawers and double door true reach in Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. In walk in cooler
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In walk in cooler
  • 22-08-4:Basic - Interior of smoker and microwaves has accumulation of grease and food debris. Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In salad cooler Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Double door true refrigerator by fryers Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dish pit black like substance Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At bar Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled sugar in dry storage
  • 22-41-4: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. Dishwasher (Chlorine 00ppm), must set up triple sink and use for sanitizing dishes after washed. Operator is going to call ecolab Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (56F - Cold Holding); raw chicken (49F - Cold Holding) operator discarded
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (56F - Cold Holding); raw chicken (49F - Cold Holding) operator discarded soup (48F - Cold Holding) cooked chicken wings (46F - Cold Holding); cooked shredded chicken (47F - Cold Holding) found in true refrigerator double door, stocked at 11 today suggest rapid chill. Retemped items cooked chicken 34F, shredded chicken 36F, soup 34F, Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle Corrected On-Site