MAVI WATERFRONT BAR & GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Spicy cheese (45F-46F) stored in walk in cooler made yesterday. See stop sale.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler House made Hollandaise sauce dated 8-26-2025,House made marinara dated 8-18-2025, House made blue cheese dated 8-22-2025,House made ranch dressing dated, House made Humus dated 8-27-2025 8-21-2025. See stop sale. Warning

High Priority - Live, small flying insects found Observed total of 4 flying insects. 2 flying insects in kitchen area. 2 flying insects in prep area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish located in reach in cooler. Employee removed and stored properly. Observed house made Caesar dressing made with raw eggs stored over buffalo sauce located in walk in cooler. Employee removed and stored properly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Spicy cheese (45F-46F) stored in walk in cooler made yesterday. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Tartar sauce (51F - Cold Holding); Ranch (56F - Cold Holding); Honey mustard (56F - Cold Holding) in soufflé cups held on top of ice. Observed on table bottles of Habinera sauce cooked peppers (51F-56F - Cold Holding); Buffalo sauce (51F-56F - Cold Holding); Teriyaki sauce (51F-56F - Cold Holding); Honey buffalo (51F-56F - Cold Holding)- Contains butter. Observed on table on top of ice Cut tomatoes (49F - Cold Holding). Observed cut lettuce (47F - Cold Holding) in reach in cooler. Manager removed all items and placed in walk in cooler and reach in coolers. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose Bibb on hot water tank without back flow device.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump water in employee hand sink located on cook line. Inspector educated employee regarding employee hand sink used only for hand washing only. Repeat Violation

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. Observed menu containing house made Caesar dressing made with raw shell eggs missing disclosure from chicken Caesar wrap and Caesar salad. Warning

Intermediate - Misrepresentation of a fruit or fruit juice. Observed menu stating fresh lime juice as ingredient in MAVI MARGARITA, ABSOLUTE MOSCOW MULE . PIC stated they use commercially bottled juice not squeezed onsite. Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels and soap at multiple hand sinks throughout kitchen and bar areas. Employee provided some paper towels at employee hand sinks. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of units in both bars. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank in 2nd bar not adequately secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair and missing throughout prep area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table in kitchen. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at sides of exit door.

Basic - Floor area(s) covered with standing water. Observed standing water in different areas of kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on oven handle and handle of push cart. Employee removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled. Observed produce cooler door gasket soiled. Observed filters on cook line soiled. Observed fans in walk in coolers dusty. Repeat Violation

Basic - Plumbing system in disrepair. Observed employee hand sink in disrepair, pipe under hand sink disconnected. Employee stated they needed a part. Warning

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at the end of cook line.

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 9 live roaches on cook line. Admin Complaint - From follow-up inspection 2024-08-28: Observed 1 live roach on wall in kitchen. Manager killed roach and discarded from premises. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed total of 3 dead roaches Observed 1 dead roach in dry storage. 1 dead roach at entrance of expo line 1 dead roach in drink station near expo line. Admin Complaint - From follow-up inspection 2024-08-28: Observed total of 2 dead roaches. 1 dead roach in dining area. 1 dead roach I hallway to kitchen. Manager removed and discarded from premises. Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Observed 9 live roaches on cook line. Admin Complaint

Basic - Dead roaches on premises. Observed total of 3 dead roaches Observed 1 dead roach in dry storage. 1 dead roach at entrance of expo line 1 dead roach in drink station near expo line. Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 18 flying insects. 8 flying insects in prep area. 4 flying insects on cook line. 1 flying insect in indoor bar area. 1 flying insect in outdoor bar area. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-20: Observed total of 11 flying insects. 7 flying insects in ware washing area. 2 flying insects at front expo line. 2 flying insects in prep area. Admin Complaint - From follow-up inspection 2024-08-22: Observed total of 4 flying insects. 2 flying insects in ware washing area. 2 flying insects in prep storage area. Observed Total of 2 live roaches. 1 live roach near expo line. 1 live roach on wall behind clean dry pans. Manager killed and removed from premises. Observed total of 7 dead roaches. 2 dead roaches in prep area. 5 dead roaches in expo area. Manager removed and discarded from premises. Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 18 flying insects. 8 flying insects in prep area. 4 flying insects on cook line. 1 flying insect in indoor bar area. 1 flying insect in outdoor bar area. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-20: Observed total of 11 flying insects. 7 flying insects in ware washing area. 2 flying insects at front expo line. 2 flying insects in prep area. Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 18 flying insects. 8 flying insects in prep area. 4 flying insects on cook line. 1 flying insect in indoor bar area. 1 flying insect in outdoor bar area. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed business license expired 6-1-2024. Manager updated business license to current. Corrected On-Site Admin Complaint

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. Observed some employee required training expired.

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. Observed Commercially processed reduced oxygen packaged tuna no longer frozen and not removed from reduced oxygen package. Employee will cut bags of tuna. Corrective Action Taken

Basic - Dead roaches on premises. Observed 1 dead roach at entrance of service line. Employee removed and discarded from premises. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water at the indoor bar.

Basic - Old labels stuck to food containers after cleaning. Observed stickers on clean dry storage rack.

Basic - Open dumpster lid. Observed dumpster lid open at start of inspection. Manager had dumpster lid closed during inspection. Corrected On-Site

High Priority - - From initial inspection : 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 main Dish Machine at 0 ppm not sanitizing properly. Warning - From follow-up inspection 2024-04-01: Still the same at callback has until 4-4-2024. Time Extended

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 main Dish Machine at 0 ppm not sanitizing properly. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 6 flying insects. Observed 4 flying insects in ware washing area. Observed 2 flying insects in #2 Bar. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed ice scoop in bucket stored in hand sink at entrance to #1 Bar. Manager removed bucket from hand sink. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at #2 Bar soiled near ice chute of unit. Repeat Violation

Basic - Dead roaches on premises. Observed 1 dead roach in prep area near dry storage. Manager removed and discarded. Corrected On-Site

Basic - Food stored on floor. Observed large bag of panko stored on floor of dry food storage area. Manager removed and stored properly. Corrected On-Site Repeat Violation

Basic - Plumbing system in disrepair. Observed hand sink on service line in disrepair. Manager stated they have work order in for hand sink.

High Priority - Container of medicine improperly stored. Observed bottle of vitamins stored next to pan of hollandaise sauce. Manager removed and stored properly. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 22 flying insects. Observed 8 flying insects in prep area next to meat slicer. Observed 6 flying insects on cook line next to flip top cooler near ware washing area. Observed 2 flying insects in ware washing area. Observed 3 flying insects in dry storage area. Observed 3 flying insects in #2 bar where they store alcohol. Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at hose bib located in outside seating area. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed at bar #3 the hand sink blocked with items in hand sink. Manager removed items in sink to make it accessible for hand washing. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed main dish machine in ware washing area without measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled on interior of unit at bar #2.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank in #2 bar area not secured.

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. Observed Commercially processed 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 located on cook line reach in flip top cooler.

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee cigarettes stored next to pan of hollandaise sauce on cook line. Employee removed and stored properly. Corrected On-Site

Basic - Food stored on floor. Observed container of margarine stored on floor of walk-in cooler. Manager picked up and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled on cook line. Observed walk-in freezer door gasket soiled. Observed hood filters soiled over grill area. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed Unsealed concrete on some areas of cook line . Repeat Violation

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. Dishmachine testing 0ppm. Chef called service person and set up the three compartment sink. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked beef in secondary walk in cooler. Chef properly separated and stored food. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. House made blue cheese dressing 48F stored on ice in expo station. Dressing cups not fully submerged into the ice. Employee stated dressing was placed on ice from cooler approximately 45 minutes ago. Employee added more ice. cut tomatoes (62F); coleslaw (58F) stored on ice near the steam table on cook line. Employee stated food was placed on ice from walk in cooler approximately 3 hours ago. Employee moved food to main walk in cooler. cut tomatoes (53F); feta cheese (52F); hummus (51F); blue cheese (52F); blue cheese dressing (53F) in salad reach in cooler on cook line. Cooler has an ambient temperature of 54F. Chef stated food was restocked in cooler from walk in cooler approximately 3 hours ago. Chef moved food to reach in freezer. raw salmon (50F); raw white fish (46-47F) stored in middle top drawer on cook line. Cooler has an ambient temperature of 43F and door does not properly shut. Chef stated fish was placed in cooler from walk in cooler a few minutes ago. Chef placed ice over fish. heavy cream (59-64F) stored in melted ice in pasta station. Chef stated cream was placed on ice from walk in cooler approximately 3 hours ago. Employee moved cream to walk in cooler. raw tuna (47-52F) stored in pasta reach in cooler. Chef stated tuna was restocked from walk in cooler a few minutes ago. Chef moved raw tuna to the walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from multiple hose bibbs in the outdoor seating area. Hoses attached to hose bibbs. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at warewashing area not accessible to employees due to in disrepair plumbing. Standing water in sink won't drain and if water is let running water will overflow into ground. Warning

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. No proof of training provided for some employees. Only 3 certificates provided.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes, vitamins, wallet, and keys stored on shelf above prep table in pasta station on cook line.

Basic - Equipment in poor repair. Secondary walk in cooler door gasket torn. Main stand alone cooler across from salad cooler have torn gaskets. Middle drawer cooler door has a torn gasket. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor in disrepair behind ice machine in outdoor bar. Missing ceiling tile in back prep area near kitchen back door. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Secondary walk in cooler fan covers soiled with black substance

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in some areas of the cook line.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls and ceiling made from unsealed wood in beverage storage room in outdoor bar.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 16lbs propane tank stored inside outdoor bar. Bartender removed tank from bar area. Corrected On-Site

High Priority - - From initial inspection : 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. In use dishmachine Chlorine 0ppm. Service person was called and person arrived during inspection and was able to fix dishmachine during inspection. Dishmachine is now at 200ppm. Corrected On-Site Warning - From follow-up inspection 2022-11-14: At todays callback : Dish machine chlorine 0 ppm chlorine Service company arrived during inspection to fix Dish machine. Admin Complaint

High Priority - - From initial inspection : 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 handling salt for guacamole with his bare hands. Employee hands were not soiled and no cross contamination was observed. Reviewed policy with employee and manager. Warning - From follow-up inspection 2022-11-14: At todays callback : employee cutting scallions with bare hand contact. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machines soiled. Ice machines located in indoor bar and outdoor bar. Warning - From follow-up inspection 2022-11-14: At todays callback : indoor ice machine cleaned. Outdoor ice machine is switched off for cleaning. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Salad cooler left side door detached from cooler. Stand alone cooler door gaskets are torn. Seafood reach in cooler door gaskets are torn. Drawer coolers door gaskets are torn. Warning - From follow-up inspection 2022-11-14: At callback: time needed to fix all mentioned issues. Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor throughout kitchen and in outdoor bar beverage storage room. Warning - From follow-up inspection 2022-11-14: At todays callback : minor odor at bar storage. Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of seafood reach in cooler on cook line. Warning - From follow-up inspection 2022-11-14: At callback time needed to fix. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Some shelves inside main walk in cooler are rusted. Warning - From follow-up inspection 2022-11-14: At callback : time needed to cooler shelves Time Extended

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. shrimp (131-139F - Cooking). Employee voluntarily discarded shrimp and remade shrimp to 163F cooking. Corrective Action Taken Warning

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. In use dishmachine Chlorine 0ppm. Service person was called and person arrived during inspection and was able to fix dishmachine during inspection. Dishmachine is now at 200ppm. Corrected On-Site Warning

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 handling salt for guacamole with his bare hands. Employee hands were not soiled and no cross contamination was observed. Reviewed policy with employee and manager. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live small flying insects in ice machine room in outdoor bar. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made ranch prepared on 10/26 not consumed within 7 days after prep in main walk in cooler. Chef discarded dressing. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. hummus (48F); cut tomatoes (47F); feta cheese (52F); blue cheese (48F) stored in salad cooler. Cooler has an ambient temperature of 49F. Chef stated food was placed in cooler from walk in cooler yesterday. Chef discarded food. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Togo house made blue cheese dressing (62F); and Togo house made ranch dressing (60F) stored on ice in expo station. Employee stated dressing was taking out of the cooler and placed on ice approximately three hours ago. Employee added more ice to the container and placed ice on top of togo dressings. hummus (48F); cut tomatoes (47F); feta cheese (52F); blue cheese (48F) stored in salad cooler. Cooler has an ambient temperature of 49F. Chef stated food was placed in cooler from walk in cooler yesterday. Chef discarded food. See stop sale. house made ranch (45F); house made blue cheese (49F); house made hummus (46F) in stand alone cooler in salad station. Cooler has an ambient temperature of 42F on the top two shelves and 47F on the bottom shelf. Chef stated food was placed in cooler this morning approximately three hours ago. Chef moved food to walk in cooler. raw salmon (49-52F) stored in left side top drawer cooler. Manager stated fish has been in cooler since last night. Drawer cooler door was opened and not properly shut. Manager placed raw salmon in walk in freezer. cut tomatoes (60-66F); coleslaw (58F) stored on ice in expo station on cook line. Chef stated food was taking out of the cooler and placed on ice approximately an hour ago. Chef voluntarily discarded food. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machines soiled. Ice machines located in indoor bar and outdoor bar. Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead insects in pest control device in indoor bar. Warning

Basic - Bowl or other container with no handle used to dispense food. Togo plastic cups with no handles stored inside food containers are being used to dispense cheeses and dressings in salad cooler. Reviewed policy with manager. Warning

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. Salad reach in cooler has an ambient temperature of 49F and left side door is detached from cooler. Stand alone three door cooler has an ambient temperature of 42F on the top two shelves and 47F on the bottom shelf. Cooler has torn gaskets. Cooler located in salad station. Warning

Basic - Equipment in poor repair. Salad cooler left side door detached from cooler. Stand alone cooler door gaskets are torn. Seafood reach in cooler door gaskets are torn. Drawer coolers door gaskets are torn. Warning

Basic - Floor tiles missing and/or in disrepair. Floor in disrepair behind ice machine in outdoor bar. Warning

Basic - Food stored on floor. Cases of soda stored on floor in storage room next to indoor bar. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop store on top of soiled ice machine in indoor bar. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on right side hood on cook line. All drawer cooler gaskets are soiled. Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor throughout kitchen and in outdoor bar beverage storage room. Warning

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of seafood reach in cooler on cook line. Warning

Basic - Stored food not covered. Ice bin uncovered in outdoor bar. Employee covered ice bin. Corrected On-Site Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Some shelves inside main walk in cooler are rusted. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels stored on counter near Togo dressings in expo station. Employee properly stored wet towel. Corrected On-Site Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 shell eggs stored with broken shells in walk in cooler. Manager discarded eggs. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. cut tomatoes (59°F); feta (60°F); house made hummus (59°F); blue cheese (60°F); house made blue cheese (59°F); house made Cesar dressing ( made with raw shell eggs) (60°F) in secondary flip top cooler located at the end of the cook line. Cooler has an ambient temperature of 58°F. Manager stated food has been in cooler since yesterday. See stop sale. 2. house made ranch dressing; house made blue cheese dressing in expo station not discarded at the end of the 4 hours mark. Employee stated dressings were taking out of the cooler at 11am, it's not 3:30pm and dressings still not discarded. Employee discarded dressings. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. butter packs 74°F stored at room temperature in expo station. Employee stated butter was taking out of the cooler around 12pm. Manager placed butter in walk in cooler. 2. key lime pie (45°F) in small prep cooler located at the end of the cook line. Cooler has an ambient temperature of 46°F. Manager stated pie was placed in cooler a couple of hours ago from walk in cooler. Manager placed pie in stand alone prep reach in cooler. 3. cut tomatoes (59°F); feta (60°F); house made hummus (59°F); blue cheese (60°F); house made blue cheese (59°F); house made Cesar dressing ( made with raw shell eggs) (60°F) in secondary flip top cooler located at the end of the cook line. Cooler has an ambient temperature of 58°F. Manager stated food has been in cooler since yesterday. See stop sale. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. house made ranch dressing; house made blue cheese dressing in expo station not discarded at the end of the 4 hours mark. Employee stated dressings were taking out of the cooler at 11am, it's not 3:30pm and dressings still not discarded. Employee discarded dressings. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Multiple miscellaneous items stored inside handwash sink in warewashing area. Manager removed items from sink. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Online menus advertising seared tuna under appetizers. Tuna is served undercooked. Online menu is under the establishment website. Cesar dressing made in house with raw shell eggs not identified as raw in online menus. Manager stated online menu will be fix within 24 hours. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwash sink on cook line near steam well. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory in online menu. Online menu is under the establishment website. Manager stated online menu will be fix within 24 hours. Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1. House made hummus, house made blue cheese dressing, house made ranch dressing not date marked in stand alone reach in cooler in back prep station at the end of the cook line. Manager stated food was prepared yesterday around 2pm. 2. cooked rice, coleslaw, house made ranch and blue cheese dressing not date marked in walk in cooler. Manger stated food was made sometime yesterday. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer in serve station not labeled Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair in food storage room. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Observed cook peeling unwashed cucumbers on cook line. Reviewed proper wash of unwashed produce prior to preparation with manager. Warning

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

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls not smooth in outside beverage storage. Repeat Violation Warning

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. Dishmachine 0ppm. Saitizer container was empty. Manager replaced container. Dishmachine is now at 100ppm. Corrected On-Site Warning

High Priority - Food with mold-like growth. See stop sale. 5 moldy green peppers in produce walk in cooler. Manager discarded moldy peppers. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 7 live small flying insects on cook line near grill station and 2 live small flying insects in indoor bar. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (60°F); raw steak (53°F) in middle drawer cooler on cook line in grill station. Manager stated raw meats have been in cooler since last night. Manager discarded food. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. house made ranch (64°F); house made blue cheese (66°F) stored on top of ice in expo station on server side. Manager stated dressing was placed on ice from walk in cooler this morning at 10am. Manager placed dressing in walk in cooler. 2. garlic butter (52°F) stored on top of ice on cook line across from stoves. Manager stated butter was taking out of the cooler a few minutes ago. Manager added more ice and completely submerged container on ice. 3. Hollandaise sauce (87°F) stored at room temperature next to steam well on cook line. Manager stated sauce was taking out of the cooler a few minutes ago. Manager voluntarily discarded sauce. 4. raw white fish (48-50°F); raw salmon (48°F); raw beef (60°F); raw steak (53°F) in middle drawer cooler on cook line in grill station. Manager stated raw meats have been in cooler since last night. Cooler has an ambient temperature of 48°F. Manager placed raw fish and salmon in walk in freezer and discarded raw beef and steak. See stop sale. 5. sour cream (46°F) in three door stand alone cooler in back prep station next to white chest freezer. Manager stated sour cream was placed in cooler from walk in a day ago. Manager placed sour cream in working cooler on cook line. 6. cooked ribs (47°F); mashed potatoes (47-48°F); cooked chicken (48°F); raw beef (48°F); raw salmon (47°F); raw shrimp (48°F) in meat walk in cooler. Manager stated cooler stopped working this morning. Manager is placing bags of ice on top of food and leaving walk in freezer door open. Manager also stated food was in good temp last night and service person will be here today fixing all non working coolers. Walk in cooler has an ambient temperature of 46°F. 7. blue cheese (46°F); feta cheese (45°F); hummus (45°F) in flip top cooler in back prep station across from white chest freezer. Cooler has an ambient temperature of 45°F. Manager stated food was placed in cooler from walk in cooler this morning. Manager placed food on ice. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. cut tomatoes (45°F - Cooling) in three door stand alone cooler in back prep station. Tomatoes were sliced yesterday and placed in cooler to cool down. Cooler has an ambient temperature of 47.5°F. Manager discarded tomatoes Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (45°F - Cooling) in three door stand alone cooler in back prep station. Tomatoes were sliced yesterday and placed in cooler to cool down. Cooler has an ambient temperature of 47.5°F. Manager discarded tomatoes. Manager stated service person will be coming today to fix cooler. See Stop sale. Warning

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. 1. Right middle drawer cooler has an ambient temperature of 48°F and it also has a torn gasket. 2. Three door stand alone cooler has an ambient temperature of 47.5°F, and it also has water leaking from hose in the back of the cooler. 3. Flip top cooler across from white chest freezer has an ambient temperature of ambient 45°F. 4. Walk in cooler has an ambient temperature of 46°F. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Steam table cutting board with deep cut marks that are no longer cleanable Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on different prep tables on cook line. Manager removed drinks from cook line. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee wallet, keys and cigarettes stored on prep table above raw octopus on cook line. Manager properly stored employee items. 2. A sweater and a hat stored on top of soda boxes in beverage storage room in outdoor bar. Reviewed policy with manager. Corrective Action Taken Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch while preparing food on cook line. Reviewed policy with manager. Warning

Basic - Equipment in poor repair. Gasket torn on reach in freezer next to pizza oven on cook line. Gasket torn on right side drawer cooler in grill station on cook line. Warning

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor in disrepair in beverage storage room on the left side of the indoor bar. Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. Strong objectionable odor on cook line and warewashing area. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floors throughout kitchen Warning

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall not smooth and nonabsorbent in beverage storage room in outdoor bar. Wall is made from unsealed plywood. Warning

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from hose in the back of the cooler. Cooler is the three door stand alone cooler in the back prep station next to white chest freezer. Warning

Basic - Water softener salt (food) stored in a location that is not clean and dry. Water softener salt stored on chemical shelf in back food storage room. Manager properly stored softener. Corrected On-Site Warning