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High Priority - Live, small flying insects found. Observed live fly at pass through window and on dish area trash can. Per operator had door open while attempting air conditioning repair.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on standup reach in freezer door at side of cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked while wet on shelf opposite dish area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backside of fryers has debris build up around the vent. Grease drips forming under cookline hood filters. Repeat Violation

Basic - Single-service articles improperly stored. Box of single service gallon jugs on the floor of the dry storage room. Operator relocated. Corrected On-Site

Basic - Utensils in poor condition. Multiple containers with melted edges in use. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand wash sink by back door.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust on ceiling around air vents. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf over clean prep table. Operator relocated the jacket. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf by warewashing area, clean containers stacked while wet. Repeat Violation

Basic - Food stored on floor. Box of fries on the floor of the walk in freezer. Operator relocated the fries. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on cook line hood filters, grease dripping on side over flat top grill. Repeat Violation

Basic - Utensils in poor condition. Multiple plastic containers and lids with melted edges.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Two sanitizer buckets at 0ppm quaternary. Operator replaced with sanitizer at 200ppm quaternary. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outdoor mop sink red hose connected to splitter with no backflow preventer. Operator switched hose to vacuum breaker connection. Corrected On-Site

Intermediate - Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. In the walk in cooler, Brunswick stew date marked 09/11 per operator meat cooked 09/10. Discussed with operator and corrected the date marking for the container. Corrected On-Site

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area ceiling vents have dust around the vents on the ceiling. Ceiling air vent by the walk in cooler missing. Per operator repairs being made to the ceiling. Corrective Action Taken Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired 06/01/2024, operator printed and posted the correct menu. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelves of the ware washing area, clean metal and plastic containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Waitstation reach in cooler it's a torn cooler door gasket. Microwave on cook line with peeling coating inside the microwave. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink by the rear exterior door. Operator posted signage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back side of cook line fryers has build up of grease debris along back by the vents. Hood system back side closest to prep area has grease drips forming. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table by the steam well.

High Priority - Dented/rusted cans present. See stop sale. Observed dented cans of evaporated milk, fruit salad, beans in dry storage shed with dents along seam. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken no longer commercially packaged stored over raw fish no longer commercially packaged in reach in freezer. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Feta cheese dated 7/17.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans in hot holding unit at 121F, person in charge began reheating. Corrective Action Taken

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Color concentration chart worn off of bottle.

Basic - Duct tape used to repair nonfood-contact surface. Tape utilized to fix wall by back door hand wash sink. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple items wet nesting in clean dish area. Also cups at server area wet nesting.

Basic - Floor soiled/has accumulation of debris. Floors under cookline with debris buildup.

Basic - Garbage can located outside has no lid or lid open/broken. Left sided dumpster, left side lid with damage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Person in charge states has someone coming to service.

Basic - Old labels stuck to food containers after cleaning. Old labels observed on clean dishware. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23. Made operator aware.

High Priority - Container of medicine improperly stored. Observed container of medicine stored over prep area. Person in charge removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. 1 dented can with dent along seam in dry storage. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects in kitchen during inspection. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer no longer commercially packaged fish stored over cooked chicken no longer commercially packaged. Person in charge rearranged. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breakers from each side of splitter at mop sink. One side has red hose attached.

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/ 2 CFMs with expired training during inspection.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in womens restroom.

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair damage to wall under hand wash sink by back door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on/ above prep areas. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees with no hair restraints.

Basic - Food stored on floor. Oil stored on floor in storage room. Person in charge raised. Also, items in walk in not covered. Corrective Action Taken Repeat Violation

Basic - Missing drain plug at dumpster. Missing from left dumpster on right side.

Basic - Old labels stuck to food containers after cleaning. Observed multiple containers with old labels in clean dish area.

Basic - Single-service articles improperly stored. Observed cases of single service items on floor in storage area. Person in charge raised. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chili thawing at room temperature in kitchen.

High Priority - Container of medicine improperly stored. Container of medicine stored with other personal items on shelf above hot holding area. Person in charge removed. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One dented can of fruit in external dry storage area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in kitchen during inspection. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from hose bibb on right side of building past two closet doors with red hose attached. Repeat Violation Admin Complaint

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. Hot Dogs and Feta cheese in reach in cooler not properly date marked, were opened Saturday per person in charge.

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. One employee with expired training July 2022.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep area, on shelf above prep area. Person in charge removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Items in clean dish area wet nesting. Repeat Violation

Basic - Food stored on floor. Case of chicken stored on floor in walk in freezer, person in charge raised. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers and pans not inverted, person in charge inverted. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm. Also multiple wet towels on counter during inspection.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect in kitchen during inspection.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Person in charge provided time sheet from yesterday dated 4/11. Person in charge updated to todays times. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table beans 120F. Person in charge states was reheated, then placed in steam table. Person in charge reheated to 167F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose bibb out back door with red hose attached. Also needed at mop sink on left side of splitter.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. At the time of inspection, person in charge states chicken wings are cooked below 165F, then cooled, held at 41F then flash fried to order, has no written procedure. Also, wings in walk in cooler not labeled as raw. Person in charge marked items, provided written procedure handout during inspection. Corrective Action Taken

Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Non continuously cooked chicken wings stored above ready to eat foods in walk in cooler. Person in charge moved to appropriate location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station with wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door. Person in charge states new door is in works to be replaced.

Basic - Old labels stuck to food containers after cleaning. Observed old label residue on clean containers in dish area.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line forming raw hamburger patties with gloved hands then placed patties on grill, changed gloves, but did not wash hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (49°F - Cold Holding) in standing reach in freezer on cook line next to hand wash station, per employee fish has been constantly taken out of freezer for approximately two hours, retemp below 41°F. turkey (44°F - Cold Holding); chicken (45°F - Cold Holding) in walk in cooler near door, per manager cooler door has been constantly opened for approximately two and a half hours, manager turned down temperature of walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sliced cheese and shredded cheese on cook line held on time with no time markings, manager corrected during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mushrooms (128°F - Hot Holding) in bag above stove on cook line, per employee mushrooms have been taken out of cooler approximately two hours prior, mushrooms placed on time as a public health control form. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in server station, manager corrected during inspection. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door of outside storage closest that holds the bag in box soda rack has a large gap at the bottom of the door.

Basic - Floor soiled/has accumulation of debris. Outside walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers on cook line. Exterior of fryers over cooking equipment on cook line.

Basic - Unclean building components, attachments or fixtures. Fan guards in interior walk in cooler.