LATITUDES

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets need some cleaning.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Manager replaced the utensils container . Corrected On-Site

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

Intermediate - No soap provided at handwash sink. By the cook line. Corrected On-Site

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

Basic - Carbon dioxide tanks not adequately secured. By the walk in cooler. Corrected On-Site

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Drip pan missing.

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

Basic - Objectionable odors in or other areas of the establishment. Inside bar area.

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on the lunch menu, establishment offers conch ceviche and tuna tataki, not identified on the menu. Corrected On-Site Repeat Violation

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. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Outside by the walk in cooler. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Grits container in the dry storage area. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Kitchen, small reach in cooler by the prep area.

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu, establishment offers coconut cracked conch not identified on the menu. Operator marked all menus during the inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.by the hand washing sink by the prep area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Shelf by the three compartment sink in the kitchen: pans wet nesting

Basic - Ice buildup in walk-in freezer, around the door frame. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Table by the salad station: serving scoop for oatmeal stored in standing water, 96F. Discussed with the operator the proper methods. Observed operator discard the water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under all cutting boards in front of the cookline.

Basic - No handwashing sign provided at a hand sink used by food employees. In front of the cookline. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler: fan covers soiled. Kitchen: standup reach in cooler gaskets soiled in front of the three compartment sink. Gasket of server line reach-in cooler. Observed employee cleaning during the inspection. Corrective Action Taken Repeat Violation

Basic - Walk-in cooler shelves have accumulation of soil residues. In the kitchen area.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs stored in 117F water on cook line grill. Manager turned up heat to heat up water. Corrective Action Taken Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Towel lining fish stored in cook line grill drawer. Employee removed towel. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cut tomatoes in reach-in cooler across from cook line grill. Employee placed fish in bottom drawer. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line grill: tomatoes (48F - Cold Holding); turkey (47F - Cold Holding); cheese (48F - Cold Holding). Manager stated items placed in cooler 2 hours prior to temperature being taken. Manager placed items in walk-in freezer to reduce temperature to 41F. Items in walk-in cooler: goat cheese (44F - Cold Holding); salmon (45F - Cold Holding); cheese sauce (44F - Cold Holding). Manager stated employees had door propped open earlier. Manager opened door to walk-in freezer to reduce temperature of walk-in cooler, salmon (42F - Cold Holding); goat cheese (42F - Cold Holding); cheese sauce (42F - Cold Holding). Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven. Blade of can opener on prep table in front of walk-in cooler. Behind deflector plate of ice machine.

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

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in front of walk-in cooler. Manager placed chain through tanks. Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee working in pass through window.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around door of walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cook line grill. Gasket of server line reach-in cooler. Fan covers in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Containers stored under prep table in prep area next to walk-in cooler. Manager placed proper labels on items. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a tray of raw beef patties. Located in reach in cooler under stove.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of various ready to eat foods in omelette station. Chef rearranged. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in hand washing sink located in ware wash area. Chef cleaned. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between reach in coolers in kitchen area. Chef removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 98°F and located on stove. Chef discarded water. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Located on prep tables throughout kitchen area. Chef removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes sliced (45F - Cold Holding); lettuce (46F - Cold Holding); turkey (47 F - Cold Holding). As per manager less than 1 hour, iced the products. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled and grooved. At grill area.

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

Basic - Food stored on floor. Observed boxes of food stored in freezer. Manager had them moved Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen prep table: hotdogs (122F - Hot Holding). As per operator, cooked less than 1 hour before the inspection. Operator placed the hotdogs on the cookline to reheat. Reheat temperature 169F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling a container with water at the hand washing sink in front of the cook line. Operator coached the employee while filling the container on where to fill up the containers with water. 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. Food handlers training expired for : Employees Mario Kobacic, expired 1/22/22 employee worked over 3 years; Anna Marie C. Gerona, expired 1/22/22; Jeanky Seiole expired 1/22/22.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine by the servers station.

Basic - Accumulation of debris on drainboards or equivalent. Ware wash area: clean plastic covering/curtain soiled with mold-like substance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main walk in cooler and reach in cooler gaskets in front of the cook line soiled with food debris, dirt, slime.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Coca-Cola stand up reach in cooler nearby the ice machine. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed in the kitchen in the prep area: bucket with quaternary sanitizing solution stored next to a box of potatoes. Corrected On-Site