LAZY FLAMINGO III INC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken wings (48F - Cold Holding); raw steaks (47F - Cold Holding); raw hamburgers (48F - Cold Holding) in stand up reach-in cooler in storage area across from ice machine. The manager placed all raw products on ice. Corrective Action Taken

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

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. Observed stand up reach-in cooler in storage area across from ice machines ambient temperature 48F.

Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Open dumpster lid.

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors men's restroom door. Warning - From follow-up inspection 2025-12-02: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Repeat Violation Warning - From follow-up inspection 2025-12-02: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Warning - From follow-up inspection 2025-04-16: Time Extended

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.

Intermediate - Spray bottle containing toxic substance not labeled under handwashing sink in kitchen.

Basic - Floor tiles missing and/or in disrepair in men's restroom.

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

Basic - Open dumpster lid.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw grouper and raw triple tail over ready to eat ribs in reach-in cooler across from cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding); raw steak (47F - Cold Holding); raw grouper (51F - Cold Holding) in reach-in cooler across from cook line. The chef placed ice on all raw products. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

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

Basic - Equipment in poor repair. Observed several reach-in cooler gaskets torn. Repeat Violation

Basic - Floor tiles missing and/or in disrepair.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area. Repeat Violation

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler gaskets torn. Repeat Violation Warning - From follow-up inspection 2023-09-14: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Repeat Violation Warning - From follow-up inspection 2023-09-14: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area. Warning - From follow-up inspection 2023-09-14: Time Extended

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wiping hands on cloths while engaging in food preparation. Educated cook on proper hand washing and not touching cloths or face while preparing food. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding); raw steaks (46F - Cold Holding); raw triple tail (48F - Cold Holding); raw grouper (47F - Cold Holding) in reach-in cooler across from cook line. The cook placed ice on all raw products. Corrective Action Taken

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. Emailed manager DBPR Form HR 5030-104. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed manager DBPR Form HR 5030-103. Corrective Action Taken

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. Observed reach-in cooler across from cook line ambient temperature 47F. The manager stated they are replacing reach-in cooler sometime this month. Corrective Action Taken

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

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

Basic - Equipment in poor repair. Observed reach-in cooler gaskets torn on cook line.

Basic - Floor tiles missing and/or in disrepair.

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (49F - Cold Holding); raw steaks (52F - Cold Holding); raw hamburgers (47F - Cold Holding) in reach-in cooler across from cook line. The cook placed all raw products on ice. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

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

Basic - Floor tiles missing and/or in disrepair.

Basic - In-use knife/knives stored in cracks between pieces of equipment behind hand washing sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat chicken in stand up freezer. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw trigger fish and raw grouper in walk-in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw hamburgers (48F - Cold Holding); raw cod (49F - Cold Holding); raw trigger fish (48F - Hot Holding) in reach-in cooler across from cook line. The manager is placing ice on raw products. Repeat Violation Admin Complaint

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/. The manager arrived before Inspection was completed. Corrected On-Site 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. Observed reach-in cooler across from cook line not maintaining cold holding. Warning

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

Basic - Duct tape used to repair nonfood-contact surface on stand up freezer on cook line. Warning

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

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

Basic - Floor tiles missing and/or in disrepair. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees in bar area. 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 set up 3 compartment sink. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook change gloves without washing hands. Educated Manager on washing hands prior to changing gloves when changing assignments.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (47°F - Cold Holding) in reach-in cooler. The manager placed raw shrimp on ice. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. The cook was not able to answer questions pertaining to cold holding and products in cold holding unit.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. Repeat Violation

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

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

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

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

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

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching pants and shirt. Educated operator on proper hand washing. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish over ready to eat ribs in reach-in cooler across from cook line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw fish in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (49°F - Cold Holding); raw hamburgers (49°F - Cold Holding); raw fish (47°F - Cold Holding) in reach-in cooler across from cook line. The manager placed ice on all raw products. Observed ribs (62°F - Cold Holding) in reach-in cooler across from cook line. The manager discarded ribs. Corrective Action Taken

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

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 across from cook line.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public in bar area.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair and in men's restroom.

Basic - Food stored on floor. Observed bag of onions on floor in cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In stand up reach-in freezer.