LATITUDES APOLLO

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink temped 74 F ran approximately 2 minutes.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on cutting board.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed ROP tuna in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Equipment in hand wash sink in kitchen, employee removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in walk in cooler not date marked.

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

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 ROP tuna in walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Encrusted debris on pans.

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 washer went from soiled dishes to clean dishes without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash 57 F, employee placed more ice in ice bath. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries 105 F, employee voluntarily discarded.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tags removed from oysters in walk in cooler. Manager placed tags with oysters at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda guns at bar. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with food items, employees unblocked at time of inspection. Corrected On-Site

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. Manager provided one food handler certification.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled, employee labeled at time of inspection. Corrected On-Site Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. Repeat Violation

Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters removed from original container.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.

Basic - Food stored on floor. Carrots on floor in walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg batter 59 F employee placed in ice bath. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested 500+ ppm quaternary ammonium, employee remade tested 400ppm. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar. Repeat Violation

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/ Observed 4+ employees working with no food manager on site.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles next to dish machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board, employee removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Tomato container lid cracked located in walk in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cooked pasta in walk in cooler. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024. Operator renewed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg 47 F in ice bath, operator added more ice and water in ice bath. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans 108 F- retemp 178 F, soup 125 F- retemp 175 F in steam table. Operator reheated at time of inspection. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested 500+ppm Quaternary ammonia, operator remade tested 400ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour on cook line. Operator removed bowl at time of inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted next to reach in cooler. Ice bucket not inverted on ice machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table on cook line.

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain in handwash sink next to 3 Compartment Sink.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed raspberries and tomatoes over rice and cut cucumbers in walk in cooler.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar. Repeat Violation Warning - From follow-up inspection 2023-10-18: Soda gun at bar. Time Extended

Intermediate - - From initial inspection : 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. 1 food handler certification expired. Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. Warning - From follow-up inspection 2023-10-18: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2023.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 47 F, salmon 45 F in walk in cooler. Operator placed on ice. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans 113 F- retemp 188 F, beef soup 100 F- retemp 190 F. Employee reheated at time of inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Soda guns at bar.

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/ observed 4+ employees working with no food manager on site. Food manager arrived at time of inspection. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Coffee mugs not inverted over coffee machine. Ice bucket not inverted near ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee cooking and prepping food with no beard guard.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink next to 3 Compartment Sink have a slow drain.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

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. 0 ppm operator primed machine tested at 50 ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter for fish 74 F, employee placed on ice at time of inspection. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Container with no handle in flour container.

Basic - Carbon dioxide tanks not adequately secured.

Basic - Duct tape used to repair nonfood-contact surface. Duck tape on reach in freezer door handle.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table and above prep table and reach in cooler. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.employee phone and wallet on shelf with clean containers.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table next to cook top.

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. Tested 0 ppm, operator set up 3 Compartment Sink at the time of inspection tested at Quaternary ammonia at 150 ppm. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from working with raw chicken to changing gloves to work with food without first washing hands, discussed with employee proper hand washing procedures. Employee went to wash hand at time of inspection. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2022 Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance in the inside of soda gun at bar area.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in handwash sink next to cook line, employee removed at time of inspection. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table and on rack next to clean dishes.

Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Did not observed chlorine test kit for dish machine at time of inspection. Operator had quaternary ammonia test kit. Inspector advised only using three compartment sink until chlorine test kit was on hand.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tank located next to ice machine not adequately secured. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed containers of cooking oil stored on the floor, located across from three compartment sink.

Basic - Open dumpster lid. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths stored on preparation table not in sanitizer solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed Observed container storing sugar without label, located on dry storage shelf. Repeat Violation