THE SHACK RIVERFRONT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over sliced tomatoes in cook line reach in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Under griddle raw burger meat stored over raw fish. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. One found on floor under shelving unit, two droppings found on case of unopened hand sanitizer on same shelving unit approximately 4' away from other. Operator cleaned when found. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef (112F - hot holding); beans (94F - hot holding); moved both to griddle to reheat to 165f. Both temperatures to 170 Corrective Action Taken

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Men's room has very little pressure, operator stated it occurs when dishwasher is running.

Basic - Cardboard used to line nonfood-contact shelves. Card board lining shelf under slicer in back of kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on cook line and in kitchen soiled with dust and food debris.

Basic - Dead roaches on premises. One dead roach observed between wall and reach in cooler front by handwashing sink. Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee frying French fries with no beard guard. Corrected On-Site

Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Right section of steam table keeps going out and caused two TCS food items to go below 135F hot holding. Other side of unit at proper temperature. ground beef (112F - hot holding); beans (94F - hot holding);

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and spatulas stored in water at 71f, moved to wash. Corrected On-Site

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Lighting out over ware washing machine. Corrected On-Site

High Priority - - From initial inspection : High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Noticeable trail of contamination running to sewer drain exterior of restaurant. - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-24: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at near walk in freezer. - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Operator is advertising fresh ingredients for multiple drinks using store bought or commercially processed substitutes; fresh strawberry purée, fresh coconut cream, fresh squeezed orange juice, fresh peaches, and fresh lime. Warning - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Caesar dressing states house made on menu but it comes from vender. Menu has Wagyu steaks listed but they are no longer offered. Warning - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has moved mop sink, added exterior service station with no hand wash sink, and added ice machines Warning - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Unfinished wood ceiling in dish washing area. - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Flooring behind soda fountain in server area has gap to exterior and exposed plywood under soda fountain. At dump sink floor is plywood with dripping water from sink. - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall near triple sink in kitchen has holes going into studs. Not covered by sheathing. - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Mop sink filled with trash and foliage, leaving it unusable. Warning - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-24: Mop sink cleaned but still no water source. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area. Where tile meets concrete missing grout on tiles and concrete slopes making it difficult to sanitize at the triple sink. - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. Dump sink at cook line dripping on floor. - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-24: Time Extended

High Priority - - From initial inspection : High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Noticeable trail of contamination running to sewer drain exterior of restaurant. - From follow-up inspection 2025-09-24: Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 15 rodent droppings found in storage area at entrance to kitchen. 20 in hallway behind banquet room. 2 on window in dish washing area. 6 under equipment on cook line. 4 on dry stores area shelves. 6 in HVAC area near bathrooms. 53 total. Admin Complaint - From follow-up inspection 2025-09-24: Found 12 rodent droppings under sink in male restroom. Not complied no vacate at 9:33 by Michelle Haynes. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at near walk in freezer. - From follow-up inspection 2025-09-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Operator is advertising fresh ingredients for multiple drinks using store bought or commercially processed substitutes; fresh strawberry purée, fresh coconut cream, fresh squeezed orange juice, fresh peaches, and fresh lime. Warning - From follow-up inspection 2025-09-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at southeast corner of exterior bar. - From follow-up inspection 2025-09-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Exterior hand wash sink near ice machines being used at dirty dish sink. - From follow-up inspection 2025-09-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Caesar dressing states house made on menu but it comes from vender. Menu has Wagyu steaks listed but they are no longer offered. Warning - From follow-up inspection 2025-09-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Exterior hand wash sink near ice machines. - From follow-up inspection 2025-09-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has moved mop sink, added exterior service station with no hand wash sink, and added ice machines Warning - From follow-up inspection 2025-09-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Exterior sink near ice machines. - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Unfinished wood ceiling in dish washing area. - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Food and trash built up under and around equipment at the bar. - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Flooring behind soda fountain in server area has gap to exterior and exposed plywood under soda fountain. At dump sink floor is plywood with dripping water from sink. - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Soda bib box on floor behind bar. - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall near triple sink in kitchen has holes going into studs. Not covered by sheathing. - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Due to cord between gasket and seal. - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and counter at server area. - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in kitchen and at exterior sink near ice machines. - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Mop sink filled with trash and foliage, leaving it unusable. Warning - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area. Where tile meets concrete missing grout on tiles and concrete slopes making it difficult to sanitize at the triple sink. - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado in make table with labels on it. Raw vegetables over ready to eat in walk in cooler. - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. Dump sink at cook line dripping on floor. - From follow-up inspection 2025-09-24: Time Extended

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Noticeable trail of contamination running to sewer drain exterior of restaurant.

High Priority - Live, small flying insects found, 2 flying insects observed at sever area. Repeat Violation

High Priority - Roach activity present as evidenced by live roaches found. One in coffee pot. Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. 15 rodent droppings found in storage area at entrance to kitchen. 20 in hallway behind banquet room. 2 on window in dish washing area. 6 under equipment on cook line. 4 on dry stores area shelves. 6 in HVAC area near bathrooms. 53 total. Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice cream uncovered with dripping water from freezer top.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at near walk in freezer.

Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Operator is advertising fresh ingredients for multiple drinks using store bought or commercially processed substitutes; fresh strawberry purée, fresh coconut cream, fresh squeezed orange juice, fresh peaches, and fresh lime. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at southeast corner of exterior bar.

Intermediate - Handwash sink used for purposes other than handwashing. Exterior hand wash sink near ice machines being used at dirty dish sink.

Intermediate - Identity of food or food product misrepresented. Caesar dressing states house made on menu but it comes from vender. Menu has Wagyu steaks listed but they are no longer offered. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Exterior hand wash sink near ice machines.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has moved mop sink, added exterior service station with no hand wash sink, and added ice machines Warning

Intermediate - No soap provided at handwash sink. Exterior sink near ice machines.

Basic - Bowl or other container with no handle used to dispense food. Cups used to scope salad garnishes. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Unfinished wood ceiling in dish washing area.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee prepping sandwich wrap without covering near serving station.

Basic - Floor not cleaned when the least amount of food is exposed. Food and trash built up under and around equipment at the bar.

Basic - Floor tiles missing and/or in disrepair. Flooring behind soda fountain in server area has gap to exterior and exposed plywood under soda fountain. At dump sink floor is plywood with dripping water from sink.

Basic - Food stored in a location that is exposed to splash/dust. Ice cream uncovered either dripping water in reach in freezer. Corrective Action Taken

Basic - Food stored on floor. Soda bib box on floor behind bar.

Basic - Hole in or other damage to wall. Wall near triple sink in kitchen has holes going into studs. Not covered by sheathing.

Basic - Ice buildup in reach-in freezer. Due to cord between gasket and seal.

Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine in server area. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and counter at server area.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in kitchen and at exterior sink near ice machines.

Basic - Plumbing system in disrepair. Mop sink filled with trash and foliage, leaving it unusable. Warning

Basic - Single-service articles improperly stored. Plates on salad bar not stored inverted. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area. Where tile meets concrete missing grout on tiles and concrete slopes making it difficult to sanitize at the triple sink.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado in make table with labels on it. Raw vegetables over ready to eat in walk in cooler.

Basic - Water draining onto floor surface. Dump sink at cook line dripping on floor.

High Priority - Live, small flying insects found 2 small live flying insects seen in kitchen none landed on touching food or food surfaces Warning

Basic - Dead roaches on premises. 3 Dead roaches seen under shelving next to walk in cooler and 8-10 dead roaches seen under air handler unit in kitchen and 1 dead roach seen under storage shelving unit. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes cooling over night found 46F F - cooling

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insect seen in kitchen Warning

High Priority - Pest droppings present on chair in Tiki bar. server cleaned and sanitized area Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Lobster over cooked potatoes Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon in ROP packaging not opened prior to thawing. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw 44 F - cold holding; Cheesecake 46 F - cold holding; Butter chips 56 F - cold holding; Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 44 F - cold holding; Cheesecake 46 F - cold holding; Butter chips 56 F - cold holding; Repeat Violation Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Glass cooler ambient thermometer reading 40 and temps for temps for TCS food were found between 44 F - 54 F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer had debris and build up on the edges of cutting wheel

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Tiki bar and inside Bar handwashing sink

Intermediate - No soap provided at handwash sink. Inside bar sink had no soap

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to drink station not secured Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Plates for service on dirty shelves across from cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage at tiki bar Employee drink on prep table across from walk- in freezer Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans wet nesting on dry rack Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door has several gaps where light can be seen

Basic - Floor area(s) covered with standing water. Stagnant standing water under 3 compartment sink behind cook line

Basic - Food not stored at least 6 inches off of the floor. Dry goods on rack not 6 inches off the floor

Basic - Food stored on floor. Boxes on floor of walk in freezer Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwave soiled with food debris and grease stains

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in fryer make table cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in reach in coolers visible food debris Gaskets of reach in cooler soiled

Basic - Old labels stuck to food containers after cleaning. Label residue found on plastic containers in dry rack

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of fryer make table

Basic - Tiki Bar thatched roof has 2-3 holes, operator states roof is being replaced 26 Aug Ceiling tiles in kitchen are warped and hanging down or pushed up and not lying flush.

Basic - Working containers of food removed from original container not identified by common name. Flour, yellow flour, panko not labeled Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lobster 45F Spring mix Sour cream Butter

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream, spring mix butter are cold held at 55F in 2 door glass cooler Ice bath sliced tomatoes 42 to 49F lettuce 42F to 49F recommended to submerge the items deeper in the ice bath. Cook line cooler cooked lobster 45F ); calamari (45F - Cold Holding); raw shrimp (45F - Cold Holding) Corrected On-Site Repeat Violation Warning

Intermediate - Can opener soiled. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Travis

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/ manager showed up during inspection

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. For Michael

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. Upright 2 door glass cooler coils froze up ambient temperature 60F

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In server area

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups near server station not completely air dried before being stacked.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 185 has 305 seats

Basic - Gaskets torn on cooler 3 and 6. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.in the walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line

Basic - Wood non food-contact surface not properly sealed. In storage room behind band stand

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired April 1st 2023, provided Tallahassee phone number. Corrective Action Taken Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline shredded cheese (47F - Cold Holding); heavy cream (48F - Cold Holding); raw scallops (46F - Cold Holding); raw seafood mix (52F - Cold Holding) Suggested rapid chill on items stocked in morning Retemped shredded cheese 37F, heavy cream 35F, raw scallops 36F, raw seafood mix 39F Wait station cooler, all items kept around the clock, operator discarded. butter (66F - Cold Holding); sour cream (55F - Cold Holding); Watermelon soup (55F - Cold Holding); pasta salad (57F - Cold Holding); cheesecake (56F - Cold Holding); whipping cream (56F - Cold Holding) Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine with black like substance. Cutting boards stained.

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. Emailed form to Operator. Corrective Action Taken

Basic - Cleaned and sanitized equipment or utensils not properly stored. Chill sticks stored on walk-in freezer floor. Operator sanitized and wrapped in cling wrap. Corrected On-Site

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

Basic - Equipment in poor repair. Gaskets on two coolers on cookline partially ripped off.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover on cookline Repeat Violation

Basic - Standing water in bottom of reach-in-cooler on cookline

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

High Priority - Dented/rusted cans present. Artichoke hearts See stop sale.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish person

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over deserts that are ready to eat.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp, chicken, fish, and calamari out to temperature for more than 4 hrs. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.. Chicken 47f Shrimp 50f Calamari 58f Fish 52f Repeat Violation Admin Complaint

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

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink in outside bar.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Eggs Benedict's poached egg are served undercooked. Operator corrected durning inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector filled it out. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Several safe staff copies.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lee Ann W. ServSafe,

Intermediate - Squeeze bottle containing toxic substance not labeled. Dish soap inside bar area.

Basic - Bowl or other container with no handle used to dispense food. Souffle cups used as scoops in multiple items in low top cooler. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In closet

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils on storage rack .

Basic - Duct tape used to repair nonfood-contact surface. On cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered cup over expo area.

Basic - Floor, wall, ceiling soiled/has accumulation of debris. Throughout kitchen

Basic - Food not stored at least 6 inches off of the floor. Cases of oil stored on floor in kitchen and multiple boxes in walk in freezer stored on floor

Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of stove. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Sriracha bottles being used as other condiment dispenser.

Basic - Silverware/utensils stored upright with the food-contact surface up. Multiple spatulas.

Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Cooked potatoes dumped into strainer sitting in mop sink. Mop sink must only be used to dispose of mop water.

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Potato salad and cheese rice

High Priority - Rodent activity present as evidenced by rodent droppings found. 4 Under dishpit 8 under dry storage Cleaned up Corrected On-Site Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Caesar dressing left out over night operator discarded temperature at 62°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Caesar dressing at 62° see stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 116° Grits 133° Potatoes 126° Retemped rice 180° Grits 174° Potatoes 168° Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. In server station 2 unlabeled

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dish pit ceiling exposed

Basic - Cove molding at floor/wall juncture broken/missing. Around walk in cooler and freezer

Basic - Dead roaches on premises. 1 by flour container 1 by dish pit 1 at side bar Cleaned up Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on prep line

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Throughout kitchen Under dish pit soiled

Basic - Food stored on floor. In walk in freezer

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

Basic - Ripped/worn tin foil used as shelf cover. Under grill soiled

Basic - Time/temperature control for safety food thawed in an improper manner. In standing water in seal bags, educated on how to properly defrost

Basic - Water draining onto floor surface. Under dish area from three compartment sink

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Working containers of food removed from original container not identified by common name. Unlabeled Caesar dressing Unlabeled flour sugar