TOOTSIES

Intermediate - Handwash sink used for purposes other than handwashing. Observed a spatula and a plastic bag at handwashing sink at cook line. Manager removed items. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed long white cutting board at cook line with deep marks and not easily cleaned.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled with debris.

Basic - Open dumpster lid. Observed at dumpster area.

Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with debris.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler at cooling next warewashing area.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold in the ice machines behind main bar and 2 floor. Warning - From follow-up inspection 2025-09-23: Observed mold in the ice machines behind main bar and 2 floor. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (98F-110F - Hot Holding); white rice (133F - Hot Holding); chicken breast (112F - Hot Holding); shredded chicken (127F - Hot Holding) stored 3 hours inspection, operator reheated items. - From follow-up inspection 2025-03-13: Observed grilled chicken (112F - Hot Holding), operator reheated items. Time Extended Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with multiple bracelets on wrist while preparing food ( frying chicken wings/ plating food) Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. By the fryers. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at the cookline: place raw burger patties on the grill, remove soiled gloves, put on new gloves (stored box on the flip-top reach in cooler) touched to go containers, flip the burger with the spatula, and touched a plate with grilled chicken. Inspector coached the employee. Employee discarded the food on the plate, removed the gloves and washed hands properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw salmon stored above cooked rice. Operator rearranged the food, placed the cooked rice on the top shelf. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at the cookline: place raw burger patties on the grill, remove soiled gloves, put on new gloves (stored box on the flip-top reach in cooler) touched to go containers, flip the burger with the spatula, and touched a plate with grilled chicken. Inspector coached the employee. Employee discarded the food on the plate, removed the gloves and washed hands properly. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep tables in the kitchen: can opener blade soiled. Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler by the walk in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed tepee bucket with chlorine sanitizer stored on the floor. Discussed the proper methods with the operator. Operator placed on the bottom shelves of prep tables. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding); raw shrimp (50F - Cold Holding); raw lobster tails (50F); raw fish (50F - Cold Holding); cut lettuce (45F - Cold Holding); sliced cheese (50F - Cold Holding) as per operator all items were prepared and moved to reach in coolers in kitchen area approximately two hours ago. Operator placed items on ice and moved items to walk in freezer for rapid chill. Corrective Action Taken Warning - From follow-up inspection 2022-12-20: At time of callback inspection observed raw shrimp46F cold holding, raw beef 46F cold holding, cut tomatoes 43F cold holding as per operator items were removed from walk in cooler and brought to reach in cooler approximately 3 hours ago. Operator moved items to reach in freezer for rapid chill. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No quaternary or chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2022-12-20: At time of callback inspection no chlorine chemical test kit provided Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-12-20: At time of callback inspection observed Cutting board has cut marks and is no longer cleanable. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in upstairs bar area Warning - From follow-up inspection 2022-12-20: At time of callback inspection Wall soiled with accumulated grease, food debris, and/or dust in upstairs bar area Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth on shelf above reach in cooler Warning - From follow-up inspection 2022-12-20: At time of callback inspection Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth on shelf above reach in cooler Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed working container of seasoning with no label. Operator labeled container. Warning - From follow-up inspection 2022-12-20: At time of callback inspection Observed seasonings at reach in cooler across from cookline with no label Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (124°F - Hot Holding for less than 4 hours as per operator, operator reheated at 165°F. Corrected On-Site

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. Provided big 6 poster to operator. Corrective Action Taken

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

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. Observed employee Edgar with 2 months of been hired without food handle certificate.

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Observed cases of cases of water on top walk in cooler floor, operator properly stored it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils inside water at 84°F, operator discarded it. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Located in front of the grilled.

Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink next to three compartment sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in three compartment sink. Employee washed hands in kitchen handwash sink. Corrected On-Site

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

Basic - A bag of flour and 2 bottles of cooking oil not stored at least 6 inches off of the kitchen floor.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean bowls are stacked on top of each other on shelf and drain board not air dried. Repeat Violation

Basic - Ice buildup in chest freezers and/or walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed unused ice machine in prep room has shelves, ice scoop and dirt inside it.

Basic - Reach-in coolers/freezers/chest freezers interior/shelves have accumulation of soil residues.

Basic - Walk in cooler/freezer floors are soiled/has accumulation of old food debris, towels, and dust.

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