DR SMOOD BRICKELL

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 - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed Garbage can blocking Employee hand washing sink.

Basic - Ceiling tile missing. Dishwashing area. Repeat Violation

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

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

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. Repeat Violation

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

Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Ceiling tile missing. Kitchen area.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired license 10-1-2022 Admin Complaint

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. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed Rag cards blocking employee hand washing sink.

Basic - Ceiling tile missing. Kitchen area.

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

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

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

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing ambient thermometer to most kitchen coolers.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Corrected On-Site

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Front counter: sandwich wraps stored in front of the hand washing sink. Corrected On-Site

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Establishment is open to the public at the time of the inspection. Observed 8 customers at the time of the inspection. Licensing inspection completed on 4/29/22 Corrected On-Site

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

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

Intermediate - No probe thermometer provided to measure temperature of food products.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most reach in cooler gaskets on the doors soiled.