LEVEL SEVEN

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo Labels. - From follow-up inspection 2025-03-07: Same- Time Extended - From follow-up inspection 2025-03-13: Same- Time Extended - From follow-up inspection 2025-05-08: Next unannounced

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beverage Air Reach in Cooler- ; Cooked Rice (54F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed water condensation item. 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. Employee stored personal phone in pocket and proceeded to fold pizza boxes to store pizza without first washing hands. Reviewed proper hands washing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Cooked Rice (47-50F - Cold Holding); Cooked Chicken (49F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed unit leaking water. See stop sale. 2) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beverage Air Reach in Cooler- ; Cooked Rice (54F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed water condensation item. See Stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Rice (47-50F - Cold Holding); Cooked Chicken (49F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed unit leaking water. See Stop Sale. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener soiled and rusted. Employee cleaned during inspection. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. In kitchen.

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. Thawed fish in Beverage Air Reach in still in package. Manager removed during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored in container with clean lids and spoons. Employee removed. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked Chicken, Cooked Seafood per operator used within 48 hours not date marked or time marked. Manager date marked and time marked during inspection.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw chicken stored above plastic bag of pepperoni and bag of raw lobster in storage room chest freezer. Manager inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top- ; Feta cheese (44F - Cold Holding); Raw Burgers (44F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed unit leaking water. Manager moved to reach in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer- ; Cooked breaded Chicken (98-108F - Hot Holding). Per Manager food item in unit less than 2 hours. Manager discarded voluntarily. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Baskets and spray bottles stored in handwashing sink in kitchen. Manager removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink entrance of kitchen. Manager replaced during inspection.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. +3.

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in next to ice Machine- ; Cooked rice (51F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in next to ice Machine- ; Cooked rice (51F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled entrance of kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings prepared more than 24 hours not date marked. Manager date marked 10-22. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bartender labeled cleaner bottle during inspection. Corrected On-Site

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Cook removed. Corrected On-Site

Basic - Wall soiled with accumulated dust. Wall entrance of kitchen.

Basic - Working containers of oil removed from original container not identified by common name. Cook labeled squeeze bottle of oil during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Container of raw shell eggs stored above container of yogurt , containers of sauces and opened bag of spinach in single door glass reach in cooler entrance of kitchen. 2) Container of raw chicken breast stored above opened case of romaine lettuce and loose carrots in Beverage Air 2 doors reach in cooler next to wall entrance of prep area. Employee inverted. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip tip next to wall- ; Cooked chicken - (60-62F - Cold Holding); Sliced cheese (50-52F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared not portioned today. Per Manager breaker off due to power outage earlier today. Observed lower reach in leaking water. Manager voluntarily discarded items. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. No hot water at both hands washing sinks at bar.

High Priority - Raw fish and raw salmon stored over container of drinks in beverage air reach in cooler next to ice machine. Chef removed drink and stored fish correctly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Spray bottles of chemicals stored in hand washing sink entrance of kitchen. Chef removed. Corrected On-Site

Intermediate - No soap provided at handwash sink entrance of kitchen. Manager replaced soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle in container of sugar storage area. Chef removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation in kitchen. Employee wears hat during inspection. Corrected On-Site

Basic - Ice buildup in reach-in ice cream freezer top of lowboy cooler at bar.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar and flour not labeled in storage area by exit door. Chef labeled. Corrected On-Site

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Operator removed from packaging. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator stated Licensed paid Validation #218498010. Operator contacted automated service to pay balance for renewal. Recording stared Zero balance.

High Priority - Reduced oxygen packaged food label lacking use by date. Cooked chicken in flip top cooler in kitchen. Operator dated used with 48 hours from date package. Corrected On-Site** Corrected On-Site 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.

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled glass cleaner Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and bottle water on shelf in cook line. Operator removed Corrected On-Site

Basic - Equipment in poor repair. Flip top door not properly attached to unit in storage area. Door falling apart when opened.

High Priority - Reduced oxygen packaged raw beef label lacking use by date. Operator placed used within 48hours time marked. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta not date marked inside reach in cooler in kitchen. Operator date marked during inspection. Corrected On-Site

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. Operator removed from package during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Side of fryer in cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature, operator placed under cold running water. Corrected On-Site