MARTIN'S

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining container of arugula across from cook line.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna thawed completely inside reduced oxygen packaging inside walk in cooler.

High Priority - Toxic substance/chemical improperly stored. Observed can of WD-40 stored next to microwave. Operator removed can. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed faucet at mop sink missing vacuum breaker with hose attached.

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 operator with handout via email. Operator printed and posted sign. Corrected On-Site Repeat Violation

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment vacuum packaging raw chicken and raw beef, holding longer than 48 hours. Provided operator with HACCP templates.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna thawed completely inside reduced oxygen packaging inside walk in cooler.

Basic - No Heimlich maneuver/choking sign posted. Provided operator with handout via email. Operator printed and posted sign. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded beef (46F - Cold Holding) at cook line.

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.

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

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

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed by dishwasher.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler by cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser unlabeled in ware washing area. Operator labeled bottle. Corrected On-Site Repeat Violation

Basic - Walk in cooler interior/shelves have accumulation of soil residues.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed inside kitchen. Operator removed bucket from floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle with butter unlabeled inside kitchen. Operator labeled bottle. Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-06-26: Still observed accumulation of black/green mold like substance. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 47F. Placed on time control and documented. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream no date. Person in charge dated. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spay bottles not labeled. Person in charge labeled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on multiple prep tables. Person in charge removed all phones. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed tongs. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Person in charge picked up and placed properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt does not have label. Person in charge labeled. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired Oct 2022. Operator made the payment during the inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above sauerkraut. Operator placed raw shell eggs at the bottom. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.a gree cutting board no longer cleanable. Operator discarded it. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed a pair of tongs stored on the garbage can. Operator removed it and washed it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.

Basic - Stored food not covered. Observed a container with flour that did not have a lid. Operator removed the flour from container. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed DM high temperature goes to 200 f. - From follow-up inspection 2022-07-20: At callback the hot water sanitizing dish machine thermometer is reading 195F, checking a cup of hot water temp after sanitizing my thermometer reads 161 . The hot water heater is set to 140F, manager will try to dial down water heater to 120. Time Extended

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw duck breast over cooked noodles.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No soap provided at handwash sink. Kitchen hand wash sink. 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 - Carbon dioxide/helium tanks not adequately secured.

Basic - Food stored on floor. Observed box of potato fingerlings, box of carrots and box of poultry on the walk in cooler floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves with mold-like substances.

Basic - Unnecessary items/unused equipment on the premises. Observed plumbing pipes and boxes discarded in the back of the restaurant.