BATCH GASTROPUB

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

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.

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.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on drainboards or equivalent.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

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

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance to most kitchen cooler doors.

Basic - Soiled dry wiping cloth in use.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food spills to cooking areas walls.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Wiping cloth sanitizing solution stored on the floor. Next to kitchen stove.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink near walk in cooler. - From follow-up inspection 2026-01-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles that were washing area, not smooth and easily cleaned. - From follow-up inspection 2026-01-15: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed that we're washing area light shielding is not present. - From follow-up inspection 2026-01-15: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance. - From follow-up inspection 2026-01-15: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor at walk in cooler. - From follow-up inspection 2026-01-15: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall under and over spray area at warewashing area soiled with mildew like substance. - From follow-up inspection 2026-01-15: Time Extended

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

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by dishwasher area.

Basic - Floor area(s) covered with standing water. Observed standing water on floor at cook line.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked caramelized onions dated 03-30-24. Chef discarded during inspection.

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. Provided to operator during inspection. Corrected On-Site

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. Observed establishment has forms. Forms are not signed by staff. Staff signed during inspection. Corrected On-Site

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.

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

Basic - Ceiling tile missing. Observed in ware washing area.

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

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

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Old labels stuck to food containers after cleaning.

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from fryer chicken wings (49F - Cold Holding) According to cook out for about 30 minutes. Cook put ch wings in reach in freezer for rapid chill. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added no vacuum breaker.

Basic - Floor area(s) covered with standing water. Observed at ware washing area. Repeat Violation

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

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

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws no individually wrapped at bar area.

Basic - Water leaking from pipe and/or faucet/handle. Observed at hand wash sink faucet leaking.

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler interior soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw yellowfin tuna poke offered on menu, not identified as raw product.

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

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

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

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

Basic - Reach-in cooler shelves with rust that has pitted the surface.

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

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. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Q10

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Ceiling tile missing. Dishwasher area.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - Food stored on floor. Observed boxes of food stored on walk-in Freezer floor.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing ambient thermometer inside most kitchen coolers throughout. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dusty kitchen shelves throughout.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawed in standing water.

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