THE FRIED FLAVOR

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink near register temped 73 F, ran approximately 2 minutes.

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

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

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen.

Basic - Food stored on floor. Fryer oil on floor. Repeat Violation

Basic - Insect control device installed over food preparation area. Bug light over flour near dry storage. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and reach in cooler gaskets soiled. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing handle first.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dish without sanitizing. Discussed setting up 3 compartment sink and how to properly wash dishes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken wings 56 F, raw fish 70 F on counter. Employee states it's been there for 10 minutes. Employee placed in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 106 F on counter.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep coolers.

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Containers with no handle in chicken and rice. Portion cups in seasonings. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean, single-use gloves not handled in a sanitary manner. Glove left in flour.

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

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

Basic - Food stored on floor. Fryer oil on floor. Fries on floor in walk in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 76 F.

Basic - Insect control device installed over food preparation area. Bug light over flour near back storage.

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

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Good filters.

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 cloths on prep tables throughout kitchen.

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

High Priority - Toxic substance/chemical improperly stored. Window cleaner on soda syrup boxes. Operator removed. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottles on shelf in dish area not labeled. Operator discarded contents. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed portion cups and bowls used as scoops in flour, breading mix, black pepper, granulated garlic. Metal can used in bulk rice.

Basic - Buildup of food debris/soil residue on equipment door handles. On flip top cooler doors at cookline

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By microwave in prep area. Employee removed. Corrected On-Site

Basic - Food stored on floor. Fryer oil on floor in storage area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - No container installed for catching grease from hood drip tray. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave oven had buildup of food debris. Area under soda nozzles at self serve soda fountain soiled with food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main cook line: Beef (50F - Cold Holding); cooked shrimp (50F - Cold Holding). Manager iced product and is calling for service Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by large bin By three compartment sink. Manager removed Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand sink by three compartment sink

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser not labeled

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed cases of fries slacked by walk in freezer

Basic - No container installed for catching grease from hood drip tray. Observed drain line dripping into bucket on the floor

Basic - Reuse of single-service or single-use articles. Observed cut plastic bottle being used as scoop

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/. Observed removal of hand sink on cook line. Secondary Three compartment sink removed and walk in freezer was added. Addition of ice machine in dining area next to soda fountain. Warning - From follow-up inspection 2024-01-18: Time Extended - From follow-up inspection 2024-03-12: Verified with plan review, plans have not been submitted as of 3-12-2024. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Large fork and ladle in sink, at three compartment sink

Basic - Bowl or other container with no handle used to dispense food. Bulk sugar container

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature, put in walk in cooler Corrective Action Taken

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.

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

Intermediate - Handwash sink not accessible for employee use at all times. Scoop in sink Repeat Violation

Basic - Food stored on floor. Several cases of French fries in WIF

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Storing blanched wings in cardboard Remove and put in bus tray Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheese,meats,shrimp

Intermediate - Handwash sink not accessible for employee use at all times. Utensils,plastic scoop

Basic - Food stored on floor. Bag of rice

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walkin in cooler gasket

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats,shrimp

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep shelf over prep table

Basic - Food stored on floor. Chicken in walkin freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Single-service articles improperly stored.not 6 in off floor

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.