BRICK TOPS

High Priority - Dented/rusted cans present. See stop sale. In kitchen observed one dented can of tomato sauce. Operator segregated can from inventory.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee making a lemon twist in a beverage with bare hands. Educated operator about barehanded contact and options for compliance.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In Walk in cooler observed dover sole in Reduced Oxygen Packaging. Per operator it was packaged within the hour. Educated operator on new rules for special processes.Operator removed from packaging completely. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Dented/rusted cans present. See stop sale. In kitchen observed one dented can of tomato sauce. Operator segregated can from inventory.

Basic - Working containers of food removed from original container not identified by common name. Observed two working bins in kitchen preparation area with no label.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler, observed cooked eggs being stored under raw shell eggs. Operator rearranged products. This is a repeat violation from 4-29-25 Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked lobster being thawed in standing water. Operator removed lobster. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in the walk in cooler. Operator moved the pork. Corrected On-Site

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed them missing a hand wash sink in their walk in cooler where they grind beef.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the wait staff sink used to dump ice. Operator cleared the ice. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed two bowls left in seasoning containers at the server area. Operator removed them. Corrected On-Site

Basic - Food stored on floor. Observed cases of food stored on the floor of the walk in cooler/Freezer. Operator placed them off the ground. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground/comminuted beef stored over whole muscle beef on cook line. Operator adjusted order to correct placement. Corrected On-Site

Intermediate - No soap provided at handwash sink. Located by sushi prep station. Operator stocked soap after being advised. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees handling food and ready to eat food wearing watches and bracelets. Operator advised and employees removed articles. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on rack of dish washing area. Operator advised need for proper drying before stacking and storage.

Basic - In-use tongs stored on side of soiled sink. Operator advised for proper storage of in use utensils between cooking processes. Operator removed and replaced tongs with clean, sanitized tongs. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No signage of designated hand washing sink behind bar area. Operator advised of need to have sign displayed.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Found on floor of bar area. Operator moved bucket with sanitizer to appropriate location. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed large dish machine in back only reaching 127F. Operator reset booster and now reaching 161F. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on splitter at mop sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of pans in dish area. Operator rewashing dishes and placing for proper drying. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lemons with bare hands. Operator educated employee and discarded cut lemons. Employee washed hands and donned gloves before continuing to cut lemons. Corrected On-Site

High Priority - Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. Observed vacuum sealed cheese. Operator stated sealed less than 48 hours. Educated operator on proper labeling for vacuum sealed products with no HACCP plan. Educated operator on proper labeling.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed utensils stored in water of dipper will with water not running. Operator turned water up for proper storage. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with a black/green mold-like substance.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor on cook line. Operator placed in holder to keep off floor. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles not labeled with common name.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic pans in dish area. Repeat 9/14/2022. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed spatula stored in hand wash sink at end of cook line. Operator moved for cleaning and proper storage. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for raw oysters. Operator added to menu and replaced all current menus with corrected ones. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean plates next to hand wash sink exposed to contamination from splash. Operator moved plates for proper storage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic pans in dish wash area.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on bread drawer handle. Operator moved for proper storage. Corrected On-Site

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. Observed dishwasher handle dirty dishes and then handle clean dishes. Operator educated employee on proper hand washing. Corrective Action Taken

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed packaged raw meet in same container as sliced cheese. Operator removed meet to proper storage and discarded cheeses. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine next to walk in cooler and next to back door interior with a black/green mold-like substance. Operator in process of cleaning them. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink next to clean dishes. Operator moved to proper storage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of pans in dish area. Repeat 8/25/2021 Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment handles. Operator removed tongs for cleaning and proper storage. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature sanitation dishmachine at 132°F. Operator checked booster heater and observed it was not turned on. Operator turned on booster heater and rechecked temperature now at 160°F operator rewashed all dishes in dish room. Corrective Action Taken

Intermediate - No soap provided dispenser not working properly at handwash sink in kitchen prep area. Operator provided soap. Corrected On-Site

Intermediate - Required employee training expired for all employees in April 2021. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Single-service articles improperly stored. Tea filters stored on top of soiled tea machine. Operator provided bin for proper storage of filters. Corrected On-Site