THAI CHILLI PEPPER LUTZ

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed at dish area to the mop sink location Warning - From follow-up inspection 2026-03-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed to a different location in dish area without submission of plan review. Mop sink has been removed permanently in establishment. Warning - From follow-up inspection 2026-03-26: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2026-03-26: Current license not posted Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink has been removed Warning - From follow-up inspection 2026-03-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled in cook line Warning - From follow-up inspection 2026-03-26: 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. Dish machine tested three times chlorine reading 0ppm. Operator set up triple sink with chlorine sanitation solution reading 100ppm. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained in kitchen Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed at dish area to the mop sink location Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed to a different location in dish area without submission of plan review. Mop sink has been removed permanently in establishment. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf with store food together, employee removed it Corrected On-Site Repeat Violation Warning

Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink has been removed Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled in cook line Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onion above washed and cut red pepper in reach in cooler in storage area Warning

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. Tested twice at 0ppm. Warning - From follow-up inspection 2025-06-02: Tested twice at 0ppm. Admin Complaint - From follow-up inspection 2025-07-29: Dish machine ran 3 times, still 0 ppm. Admin Complaint - From follow-up inspection 2025-07-31: Dish machine 0 ppm after 5 cycles Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lime scale buildup on dish machine rack. Warning - From follow-up inspection 2025-06-02: Time Extended - From follow-up inspection 2025-07-29: Time Extended - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2025-06-02: Time Extended - From follow-up inspection 2025-07-29: Time Extended - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-06-02: Time Extended - From follow-up inspection 2025-07-29: Time Extended - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over 3 compartment sink not shielded. Warning - From follow-up inspection 2025-06-02: Time Extended - From follow-up inspection 2025-07-29: Time Extended - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler in outside storage shed not secured. Warning - From follow-up inspection 2025-06-02: Time Extended - From follow-up inspection 2025-07-29: Rice noodles, Thai tea mix, Oliang Powder mixed, dry mushrooms, white vinegar, in shed out side of back door. Holes in floor, walls, ceiling not smooth and cleanable. Admin Complaint - From follow-up inspection 2025-07-31: Operator still stored food in shed, operator removed food from shed Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-06-02: Time Extended - From follow-up inspection 2025-07-29: Time Extended - From follow-up inspection 2025-07-31: Time Extended

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. Tested twice at 0ppm. Warning - From follow-up inspection 2025-06-02: Tested twice at 0ppm. Admin Complaint - From follow-up inspection 2025-07-29: Dish machine ran 3 times, still 0 ppm. Admin Complaint

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple shopping bags storing food in reach in freezer and reach in coolers. Warning - From follow-up inspection 2025-06-02: Time Extended - From follow-up inspection 2025-07-29: Cut produce still in shopping bag Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lime scale buildup on dish machine rack. Warning - From follow-up inspection 2025-06-02: Time Extended - From follow-up inspection 2025-07-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous items in reach in coolers throughout kitchen not date marked Warning - From follow-up inspection 2025-06-02: Time Extended - From follow-up inspection 2025-07-29: Operator State made yesterday morning not date marked Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2025-06-02: Time Extended - From follow-up inspection 2025-07-29: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-06-02: Time Extended - From follow-up inspection 2025-07-29: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over 3 compartment sink not shielded. Warning - From follow-up inspection 2025-06-02: Time Extended - From follow-up inspection 2025-07-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove burner racks have buildup of grease and food residue. Hood filters have grease buildup. Warning - From follow-up inspection 2025-06-02: Time Extended - From follow-up inspection 2025-07-29: Time Extended

Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler in outside storage shed not secured. Warning - From follow-up inspection 2025-06-02: Time Extended - From follow-up inspection 2025-07-29: Rice noodles, Thai tea mix, Oliang Powder mixed, dry mushrooms, white vinegar, in shed out side of back door. Holes in floor, walls, ceiling not smooth and cleanable. Admin Complaint

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-06-02: Time Extended - From follow-up inspection 2025-07-29: Time Extended

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. Tested twice at 0ppm. Warning - From follow-up inspection 2025-06-02: Tested twice at 0ppm. Admin Complaint

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple shopping bags storing food in reach in freezer and reach in coolers. Warning - From follow-up inspection 2025-06-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lime scale buildup on dish machine rack. Warning - From follow-up inspection 2025-06-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous items in reach in coolers throughout kitchen not date marked Warning - From follow-up inspection 2025-06-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-06-02: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2025-06-02: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-06-02: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over 3 compartment sink not shielded. Warning - From follow-up inspection 2025-06-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove burner racks have buildup of grease and food residue. Hood filters have grease buildup. Warning - From follow-up inspection 2025-06-02: Time Extended

Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler in outside storage shed not secured. Warning - From follow-up inspection 2025-06-02: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-06-02: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cookline equipment has buildup of grease Warning - From follow-up inspection 2025-06-02: Time Extended

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 twice at 0ppm. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining ready to eat chopped onions, peppers and cucumber in flip top cooler. Employee removed paper towels. Corrected On-Site Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple shopping bags storing food in reach in freezer and reach in coolers. Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer on walk in cooler broken. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lime scale buildup on dish machine rack. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station hand sink. Operator replaced paper towels. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous items in reach in coolers throughout kitchen not date marked Warning

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

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in bulk salt, rice and sugar. Operator removed. Corrected On-Site Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glasses on top shelf in server station uncovered, not inverted. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed drink 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. Cell phone on prep surface at cookline. Operator removed. Warning

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife in crack between reach in coolers at cookline. Operator removed. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed on rolling cart handle in wait station and on rolling cart handle at cookline. Operator removed. Corrected On-Site Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over 3 compartment sink not shielded. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove burner racks have buildup of grease and food residue. Hood filters have grease buildup. Warning

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelving in wait station. To go containers on shelf at end of cookline. Operator inverted. Corrected On-Site Warning

Basic - Stored food not covered. Open bag of flour in bus tub not covered. Operator placed cover. Warning

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler in outside storage shed not secured. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cookline equipment has buildup of grease Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in sanitizer solution. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned from outside and put on gloves to work with food and failed to wash hands. Second employee also began work with no hand wash and put on gloves. Inspector advised that hands are to be washed prior to putting on gloves. 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. Employee making spring roll with bare hands. Spring was not to be heated to 145 F. Inspector advised to wash hands and wear gloves. Warning

High Priority - Food placed in soiled container/equipment. Package of butter, 1 pound, in walk in cooler has mold growing on wax wrapping. Warning

High Priority - Food with mold-like growth. See stop sale. Package of butter, 1 pound, in walk in cooler has mold growing on wax wrapping. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat broccoli in reach in cooler across from cook station. Employee removed. Raw chicken over cooked noodles in upright rice in rear prep area. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to cook line: butter (67F - Cold Holding) On table by pass through window: cut tomatoes (49F - Cold Holding) Inspector had items put into reach in freezer. Repeat Violation Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer behind hostess stand. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in server area has mold like substances. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop salt, rice and sugar. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in food rack across from three compartment sink. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored in reach in freezer in rear prep area above food to be served to the public. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table next to can opener. Warning

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

Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris in walk in cooler. Warning

Basic - Food stored in undrained ice. Shrimp in reach in cooler on cook line stored in undrained ice. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between reach in coolers in kitchen. Warning

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over three compartment sink area not shielded or covered. Warning

Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom. Repeat Violation Warning

Basic - Single-service articles improperly stored. To go cups stored on floor of back room/office area. Warning

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not inverted. Warning

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler not locked when not in use. Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind television monitor in kitchen is soiled with dust debris. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses on first reach in cooler in kitchen. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbing nose and touching food.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat curry reach in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On counter Cold holding: butter 68 f see stop sale over 4 hours. Fresh garlic 73 f over four hours. No temperatures taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Cold holding:raw shelled eggs 63 f seed sprouts 70 f fresh garlic and oil 73 on counter. See stop sale over four hours butter 68 f see stop sale over 4 hours. On counter Reach in cooler on cooks line by hand washing sink raw Shrimp 46 f raw chicken 46 f cut leaves 47 f discussed with employee to move to a working cooler. Employee did not follow with directions.

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.

Intermediate - Identity of food or food product misrepresented. Discussed menu with owner the menu advertises a pumpkin curry photo with a slice of pineapple but not listed in the ingredients owner states they are not going to use pineapple in the recipe

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink for waiters and waitresses are active.

Basic - Employee eating while preparing food. On prep table back kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees.were waiters and waitresses are active in front of cooks line. Im cooks line.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on cart at room temperature. Employee placed back in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at room temp 60F. Employee placed back into cooler. Corrective Action Taken Warning

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/ Somdej Khunduang, 09/2022. No other certified food manager. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen. Employee placed paper towels at sink. Corrected On-Site Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Floor in disrepair in shed with walk in cooler. Warning

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at wait station area. Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook did not know proper hot holding temperatures and cooling parameters. - From follow-up inspection 2021-12-01: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-12-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation - From follow-up inspection 2021-12-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 71°F in women's bathrooms. - From follow-up inspection 2021-12-01: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation - From follow-up inspection 2021-12-01: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler fan guards. - From follow-up inspection 2021-12-01: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation - From follow-up inspection 2021-12-01: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public on dry storage shelf and in coolers. - From follow-up inspection 2021-12-01: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook with no hair restraint. - From follow-up inspection 2021-12-01: One cook no hair restraint. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at sink by ice machine. Repeat Violation - From follow-up inspection 2021-12-01: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2021-12-01: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice at 73°F. Rice was cooked last night and kept in at room temperature overnight. See Stop sale. Employee discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice at 73°F, rice was cooked last night and kept at room temperature overnight. Employee discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Curry 50°F - sitting out at room temperature for lunch rush. Bean Sprouts 53°F, sitting out at room temperature for lunch rush. Discussed cold holding with employee. Employee moved to cooler. Corrective Action Taken Repeat Violation

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook did not know proper hot holding temperatures and cooling parameters.

Intermediate - Handwash sink not accessible for employee use at all times. Container kept in hand sink across from wok station. Employee removed. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any 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. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 71°F in women's bathrooms.

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler fan guards.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public on dry storage shelf and in coolers.

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

Basic - No handwashing sign provided at a hand sink used by food employees at sink by ice machine. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in reach in coolers and freezers.

Basic - Walk-in cooler shelves with rust that has pitted the surface.