FILTHY'S FINE COCKTAILS AND BEER

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. Reading 0ppm. Swapped chemicals and primed multiple times, now reading 100ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food residue

Intermediate - No soap or paper towels provided at handwash sink. Employee stocked sink Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Accumulation on interior of ware washing

Basic - Floor soiled/has accumulation of debris. Old food debris on floor in kitchen and along cove molding

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket falling off door - From follow-up inspection 2025-09-23: Time Extended - From follow-up inspection 2025-11-19: Time Extended

Intermediate - No soap or paper towels provided at handwash sink. In kitchen

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In women's restroom

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

Basic - Ice buildup in white chest freezer

Basic - Standing water in bottom of reach-in-cooler.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale Pizza sitting out Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Small wire rack blocking sink next to dishwasher Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink next to dishwasher

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to manager

Basic - Single-service articles not stored inverted or protected from contamination. Paper plates by pizza oven

Basic - Stored food not covered. Pretzels and mozzarella sticks in chest freezer

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen 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. Reading 0ppm, dm now reading 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza pies on counter. Time mark added during inspection Corrected On-Site

Intermediate - Can opener blade surface soiled with food debris, mold-like substance or slime. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. At bar Corrected On-Site

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

Basic - Spatula stored in cracks between pieces of equipment. Between wall and prep table Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

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. Reading 0. Operator switched out container, now reading 50ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Thrown away Corrected On-Site

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

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Cleaned during inspection Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plates Corrected On-Site

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

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning - From follow-up inspection 2022-09-19: 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 3 times at 0 parts per million. Set up 3 bin.

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/

Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area, the only sink in kitchen area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan for pizza not available. Both pies made within the hour.

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine heavily soiled.

Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen.

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

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

Basic - Floors not maintained smooth and durable. Kitchen floor.

Basic - Ice scoop handle in contact with ice-secondary bar.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Kitchen.

Basic - No copy of latest inspection report available. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms.

Basic - Single-service articles improperly stored. Cups/glasses stored on floor at office door.

Basic - Wall soiled with accumulated grease, food debris, and/or dust-throughout kitchen including dish wash area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Canadian bacon holding at 48°; advised rapid chill to 41 or colder. They were placed on lids of cambros. Advised to be put into cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Rubber mats in sink basin.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips found for dishwasher or 3 bin sink.

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.

Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site

Basic - Equipment in poor repair. Cooler gaskets on prep table in kitchen.

Basic - Unclean building components, attachments or fixtures. Vent in kitchen over pass through window.