BERRIES COCONUT GROVE

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed for hose under prep table near ovens.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment unable to locate recent batches of oyster tags.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at storage area used as dump sink with ice discarded.

Basic - Bowl or other container with no handle used to dispense food. Observed in containers of flour and chimmychurry.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at cook line top shelf not stored inverted.

Basic - Dishmachine has no data plate/operating specifications. Observed establishment with no secondary means of monitoring rinse temperature at high temp dish machine.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door next to dish area.

Basic - Floor area(s) covered with standing water. Observed at dish area.

Basic - Food stored on floor. Observed boxes of produce , breads and fries in walk in cooler/ freezer stored on floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed at oven doors. Chef removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of sugar. Operator removed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water of 84F.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed for high temp dish machine gauge in operable.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go trays at cook line top shelf not stored inverted. Chef began to invert. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at dessert station reach in cooler.

Basic - Stored food not covered. Observed at beverage station pitcher of tea stored uncovered. Operator placed cover. Observed containers in reach in cooler stored uncovered.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired dated 10/1/25.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler tuna salad (53F - Cold Holding) as per label from 11/3 and fish broth (51F - Cold Holding) as per label from 11/11. Operator removed and discarded. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line a container of melted butter (83F - Cold Holding). As per chef for less than 2 hours. Chef began to increase heat to reheat. Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelf at cook line not inverted and not in immediate use. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in walk in cooler container of grouper ceviche, not for establishment stored with establishments food items. Operator removed and discarded. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at pizza area ice bin. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line in water of 81F. Repeat Violation

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed gauge stuck at 150F.

Basic - Stored food not covered. Observed at walk in cooler, tray of raw chicken uncovered. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at entrance and storage area of kitchen area. Repeat Violation

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 at cook line a container of melted butter (89F - Cold Holding). As per chef for less than 2 hours. Chef began to increase heat to reheat. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-09-11: At time of callback inspection observed no melted butter due to suspension of license. Time Extended - From follow-up inspection 2025-09-12: At time of callback inspection observed no melted butter due to suspension of license. Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Warning - From follow-up inspection 2025-09-11: Time Extended - From follow-up inspection 2025-09-12: At time of callback inspection still observed. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink across from dishwasher not accessible for employees. Repeat Violation Warning - From follow-up inspection 2025-09-11: Time Extended - From follow-up inspection 2025-09-12: At time of callback inspection still observed. Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelf at cook line not inverted and not in immediate use. Repeat Violation Warning - From follow-up inspection 2025-09-11: Time Extended - From follow-up inspection 2025-09-12: At time of callback inspection still observed. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer in bar as well as in walk-in freezer. Repeat Violation Warning - From follow-up inspection 2025-09-11: Time Extended - From follow-up inspection 2025-09-12: At time of callback inspection still observed. Time Extended

Basic - - From initial inspection : Basic - Interior of ovens throughout has accumulation of black substance/grease/food debris. Repeat Violation Warning - From follow-up inspection 2025-09-11: Time Extended - From follow-up inspection 2025-09-12: At time of callback inspection still observed. Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Observed at bottom of storage shelves. Repeat Violation Warning - From follow-up inspection 2025-09-11: Time Extended - From follow-up inspection 2025-09-12: At time of callback inspection still observed. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen area. Repeat Violation Warning - From follow-up inspection 2025-09-11: Time Extended - From follow-up inspection 2025-09-12: At time of callback inspection still observed. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at service line counter chimmichurri (76F - Cold Holding). As per chef for 2 hours. Chef placed onto ice. Observed at cook line coolers raw salmon (48F - Cold Holding); cooked chicken wings (54F - Cold Holding). As per chef for less than 4 hours. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table cooked ground beef (89F - Hot Holding). As per chef for less than 2 hours. Began to reheat. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink across from dishwasher not accessible for employees. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed being used as dump sink with discarded ice and soiled dishes stored inside. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of pico de gallo at cook line.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelf at cook line not inverted and not in immediate use.

Basic - Food stored on floor. Observed boxes of beef and vegetables stored in floor in walk in freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer in bar as well as in walk-in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container sugar and rice throughout kitchen.

Basic - Interior of ovens throughout has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Observed at bottom of storage shelves. Repeat Violation

Basic - Stored food not covered. Observed at chest reach in freezer, containers of yuca fries and tostones uncovered. Employee covered during inspection. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler raw shrimp (50F - Cold Holding); . As per chef for 2 hours, chef added ice to shrimp to rapid cool. Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink across from dishwasher not accessible for employees. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed being used as dump sink with soiled dishes stored inside.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on ceiling throughout upstairs event space area as well as dry storage kitchen area.

Basic - Food stored on floor. Observed in walk in freezer boxes of fries stored on floor Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer in bar as well as in walk-in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line coolers. Repeat Violation

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease build up. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Observed at bottom of storage shelves.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in freezer raw beef stored over fries.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line cooler conch batter (52F - Cold Holding); as per chef for 2 hours. Chef placed onto ice. Observed next to oven raw bacon (51F - Cold Holding) as per operator for 20 minutes from walk in. Chef placed back into walk in cooler. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink across from dishwasher not accessible for employees. Repeat Violation

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/ Observed no CFM with 5 employees on duty. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at pizza area hand sink.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Food stored on floor. Observed in walk in freezer boxes of fries stored on floor

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer in bar as well as in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line coolers. Chef removed. Corrected On-Site

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

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

Basic - Stored food not covered. Observed in walk in cooler container of fish stored uncovered.

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch batter (52F - Cold Holding); raw fish (50F - Cold Holding); pico de gallo (48F - Cold Holding); pool eggs (48F - Cold Holding); egg whites (49F - Cold Holding); raw chicken 53 ( - Cold Holding); raw beef steaks (52F - Cold Holding); seafood mix (50F - Cold Holding) in reach in cooler across from cook line. As per operator for less than four hours. Warning - From follow-up inspection 2025-04-18: Observed conch batter (51F - Cold Holding); pico de gallo (48F - Cold Holding); pool eggs (48F - Cold Holding); egg whites (47F - Cold Holding); raw chicken ( 57F - Cold Holding); raw beef steaks (51F - Cold Holding); in reach in cooler across from cook line. As per operator items were placed at cook line coolers about 2 hours ago from walk in cooler. Operator stated technician refilled gas at cooler morning of callback inspection. Advised operator to remove items and place at another cold hold unit or apply ice bags to rapidly cool. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2025-04-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2025-04-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink across from dishwasher not accessible for employees. Repeat Violation Warning - From follow-up inspection 2025-04-18: At the time of callback inspection still observed handwashing sink across from dishwasher not accessible for employees Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation Warning - From follow-up inspection 2025-04-18: Time Extended

Basic - - From initial inspection : Basic - Equipment storage shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-04-18: Still observed storage shelves with rust that has pitted the surface. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer at bar. Repeat Violation Warning - From follow-up inspection 2025-04-18: Still observed ice buildup in reach in freezer at bar area. Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled with accumulation of grease. Warning - From follow-up inspection 2025-04-18: Still observed interior of oven soiled with accumulation of grease. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at gaskets throughout kitchen. Warning - From follow-up inspection 2025-04-18: At the time of callback inspection gaskets throughout kitchen soiled. Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Observed at wait table next to three compartment sink in kitchen area. Warning - From follow-up inspection 2025-04-18: Still observed wait table next to three compartment sink in kitchen area. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area Warning - From follow-up inspection 2025-04-18: Still observed wiping cloths throughout kitchen area Time Extended

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed for hand sink across from dish machine block by a metal divider.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed for hand sink across from dish machine and at pizza station. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at hand sink across from dish machine. Operator provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in a rolling container of flour at dry storage area. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceilings soiled with dust throughout kitchen and bar area. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed through kitchen and cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at bar.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a rolling container of dry rice. Operator stored correctly. Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from cook line cooked wings (51F - Cold Holding); calamari (52F - Cold Holding); salmon croquettes (51F - Cold Holding); bread chicken (50F - Cold Holding); raw chicken (51F - Cold Holding). As per chef was stored the night before. Chef began removing items to discard. Warning - From follow-up inspection 2024-04-16: At time of callback inspection observed at reach in cooler across from cook line cooked wings (45F - Cold Holding); calamari (47F - Cold Holding); salmon croquettes (47F - Cold Holding); breaded chicken (46F - Cold Holding); raw chicken (48F - Cold Holding). As per chef less than 3 hours.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from cook line cooked wings (51F - Cold Holding); calamari (52F - Cold Holding); salmon croquettes (51F - Cold Holding); bread chicken (50F - Cold Holding); raw chicken (51F - Cold Holding). As per chef was stored the night before. Chef began removing items to discard. Observed at prep table cooler across from cook line conch fritters batter (46F - Cold Holding); hollandaise sauce (56F - Cold Holding) as per chef for less than 2 hours. Chef placed items on ice to rapid cool. Corrective Action Taken Warning - From follow-up inspection 2024-04-16: At time of callback inspection observed at reach in cooler across from cook line cooked wings (45F - Cold Holding); calamari (47F - Cold Holding); salmon croquettes (47F - Cold Holding); breaded chicken (46F - Cold Holding); raw chicken (48F - Cold Holding). Observed at prep table cooler across from cook line hollandaise sauce (51F - Cold Holding). Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for mussel tags. Warning - From follow-up inspection 2024-04-16: At time of callback inspection observed mussel tags not in chronological order. Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed next to soda/ ice machine area of kitchen. Filters not dated. Warning - From follow-up inspection 2024-04-16: At time of callback inspection observed not dated. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen ceiling tiles dusty. Repeat Violation Warning - From follow-up inspection 2024-04-16: At time of callback inspection observed ceiling tiles dusty. Time Extended

Basic - - From initial inspection : Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed at cook line prep table, a cup of coffee uncovered on prep table. Chef removed and discarded item. Corrected On-Site Warning - From follow-up inspection 2024-04-16: At time of callback inspection observed can of Red Bull stored on prep table. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed boxes of oxtails, breads and beef stored on the floor in the walk in freezer. Repeat Violation Warning - From follow-up inspection 2024-04-16: At time of callback inspection still observed boxes of oxtail and beef on floor of walk in freezer. Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Chef removed tongs and stored in a container at cook line. Corrected On-Site Warning - From follow-up inspection 2024-04-16: At time of callback inspection observed tongs on oven door. Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled with accumulation of food debris, convection unit. Warning - From follow-up inspection 2023-11-16: Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed below dish machine.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed rinse temperature at approximately 100F Operator set up 3 compartment sink and called service technician. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents above seating area soiled with accumulation of dust.

Basic - Covered waste receptacle not provided in women's bathroom. Observed for the womens bathroom.

Basic - Employee with no hair restraint while engaging in food preparation. Observed at the pizza station. Corrected On-Site

Basic - Floors not constructed to be easily cleanable. Observed at the pizza station.

Basic - Floors not maintained smooth and durable. Observed at the cookline.

Basic - Food stored on floor. Observed box containing mangoes stored on the floor of the walk-in freezer. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed for the standing unit,kitchen and chest unit at the bar.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the pizza station. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of ovens soiled,by the cookline,

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with accumulation of food debris, drawer units at the cookline. Observed exterior of bulk bins soiled.

Intermediate - No soap provided at handwash sink. Observed hand sink by the front new added area missing a soap. The operator added the soap. Corrected On-Site

Basic - Equipment in poor repair. Cook line reach in cooler gasket torn.

Basic - Food not stored at least 6 inches off of the floor. Food items on the floor inside the walk in freezer. The operator removed the items. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the reach in cooler by the cook line, cut tomatoes (47F - Cold Holding); sausage (49F - Cold Holding). Per operator, holding less than 1 hour. They moved both items to another cooler. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty by the new front prep area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on the prep table. The operator removed the cup. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw squid and smoked salmon stored above potatoes inside the walk in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish inside the walk in cooler. The operator reorganized the chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler by the cook line, cut tomatoes (53F - Cold Holding); sliced ham (57F - Cold Holding). As per operator, holding less than 1 hour, they added ice pan to both items. Corrective Action Taken

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

Basic - Food not stored at least 6 inches off of the floor. Observed food items on the floor inside the walk in freezer. The operator removed all items. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in cooler. Observed at the first cook line reach in cooler. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing hand washing sign at the front coffee area and also at the bar area. The manager put the sign for all missing hand sinks.Repeat Violation Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the interior of the kitchen oven soiled with grease and food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket stored inside the hand wash sink by the sandwich area. The operator removed the bucket. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed food items stored on the floor inside the walk in cooler and freezer. The operator removed all items. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at the new area hand wash sink. Provided a sign to the operator by email. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. A cup with no handle using with ice. The operator removed the cup. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment in poor repair. Observed reach in cooler by the walk in cooler gasket torn.

Basic - Food not stored at least 6 inches off of the floor. Observed food items on the floor inside walk in cooler. The operator removed the items. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand wash sinks by the new coffee area missing hand washing sign. Corrected On-Site