LAFAYETTE / MARION

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Food not stored at least 6 inches off of the floor. Observed bags of carrots, on floor inside walk in cooler.

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

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed HWS at grill station with scrounging pad inside.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at HWS next to ice machines.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled. Ice-0-matic brand.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors not self closing.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside rice container at dry storage area. Bowl was removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed tanks not secured next to ice machines.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed large metal pots not stored inverted at warewashing area.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board at salad station grooved.

Basic - Equipment in poor repair. Observed RIC at salad station with gaskets in disrepair and protein WIC gaskets.

Basic - Floor area(s) covered with standing water. Observed at Veggie WIC floor.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled next to large dish machine.

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. Observed some employee training expired on 2024.

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

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 via email.

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

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

Basic - Carbon dioxide/helium tanks not adequately secured. Observed by ice machine not inverted at storage use. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.

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. Provided to manager, manager printed and staff signed during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at kitchen hand sink near cook line.

Intermediate - Oyster tags not marked with last date served.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in rice container in kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment in poor repair. Observed torn gasket at reach in cooler used to store deserts.

Basic - Floor area(s) covered with standing water. Observed in kitchen near cook line and hand sink.

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

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed establishment receiving A5 Wagyu beef from unapproved source. Observed invoice provided by Wagyu Sommelier and Co LLC. As per owner of company Wagyu Sommelier they do not have any licenses from FDACS or USDA.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzles at bar soiled.

Basic - Old labels stuck to food containers after cleaning.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line.

Intermediate - No soap provided at handwash sink. Observed at bar hand sink.

Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage.

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

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

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

Basic - Old labels stuck to food containers after cleaning.

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach In coolers at cook line soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand sin.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of the inspection observed establishment uses sushi rice under time no time as a public health control procedures provided. Explained and Provided written procedures to operator.

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

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

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

Basic - No container installed for catching grease from hood drip tray. Observed at hood near ovens.

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

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed main dish machine in dish area and bar/drink room dish machine not properly sanitizing. Heat strip was placed inside dish machine, heat strip did not change coloration. Temperature gauge showed a temperature of 150°f.

Intermediate - Establishment not maintaining clams tags for 90 days.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink in kitchen area. Employee removed trash can. Observed hand wash sink filled with cups in bottle room.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine strips for bar/drink room dish machines.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located by walk-in coolers.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Oyster not regularly served, not on menu , served for specials.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed all ice machine soiled with black debris.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted throughout kitchen/prep areas. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed cloth in sugar container. Cloth was removed Corrected On-Site

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 top of cutting board prep area. Employee removed.

Basic - Food stored on floor. Observed oil stored on floor.

Basic - In-use wet wiping cloth/towel used under cutting board located in prep area. Manager removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Rational combination oven soiled with debris.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler in Marion bar.

Basic - Standing water in floor drain/floor drain draining very slowly located in dish room and in drink room floor.

Basic - Waste line missing at soda gun holster.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on top of prep table in kitchen prep area. Manager placed cloth in bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles with sauces not label with common name located small reach in cooler across from prep area.