VALENCIA

High Priority - Server handled soiled dishes and then handled packaged sugar without washing hands. Corrected On-Site

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

High Priority - Toxic substance/chemical improperly stored.Cafiza stored by coffee machine area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board is soiled at the bar. Can opener is soiled. Slicer is encrusted. Interior of sprayer hose is soiled. Residue build up surrounding the island oasis nozzle. Residue build up at cooks line.

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

Intermediate - No soap provided at handwash sink.Bar area. Corrected On-Site Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Coffee machine and front line area.

Basic - Carbon dioxide/helium tanks not adequately secured throughout the establishment.

Basic - Drain has accumulation of debris at the bar area.

Basic - Dry storage shelves have accumulation of soil residues.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelets.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build on filters under the hood suppression system. Wall and ceiling are soiled by the dishmachine area.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back doors. Repeat Violation

Basic - Small Dishmachine is in poor repair. Operator has a sign to state that it is out of service.Repeat Violation** Repeat Violation

Basic - Soda gun holster is missing at the bar area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Cheese sauce,48 f,cooling from last night.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw ribs stored over spinach dip in walk in cooler. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Employee touched trash can and then touched knife without washing hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Cheese sauce,48 f cooling from last night.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Cheese sauce is covered while cooling from last night.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of island oasis machine is soiled at bar area. Residue build surrounding ice nozzle in the kitchen. Residue build up on pot at cooks line.

Intermediate - No soap provided at handwash sink.Bar area.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Dish machine is in poor repair.Small dish machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. Corrected On-Site Repeat Violation

Basic - Hi Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Ice scoop and ice buckets.

Basic - No handwashing signs provided at a hand sink used by food employees at the bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled by the dish machine area.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back doors. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination.Lids at servers station.

Basic - Unwashed cucumbers stored with ready-to-eat lettuce in walk in cooler. Corrected On-Site Repeat Violation

Basic - Waste line missing at soda gun holster.Bar area.

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and in bar area. Warning - From follow-up inspection 2025-04-11: Time Extended - From follow-up inspection 2025-04-17: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked shell eggs, then grabbed clean plate then grabbed ham. No handwashing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours per operator, operator moved to freezer for quick chill. Sausage (48F- Cold Holding) Corrective Action Taken Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with clear liquid on chemical rack.

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.Plates on dish rack in ware washing area.. manager corrected. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bagabove prep table. Manager removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area

Basic - Floor soiled/has accumulation of debris. Floor under cooler in the kitchen soiled.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Floor by frying station and reach in cooler

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot box across from managers office interior soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket at reach in at prep area. Fan guards in walk in cooler soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by prep line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado next to cut lettuce in walk in cooler. Operator removed. Corrected On-Site Repeat Violation

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is soiled in kitchen. Soda and ice nozzles are soiled at the drink station. Can opener blade holder is soiled. Tomato slicer and wedger are encrusted. Ice scoop holder is soiled. Bar drink nozzle is soiled. - From follow-up inspection 2024-06-04: Time Extended

Basic - - From initial inspection : Basic - Holes in ceiling throughout the establishment. Repeat Violation - From follow-up inspection 2024-06-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on stove in kitchen. Residue build up on the filters under the hood suppression system. Dust on the ceiling by the ice machine. Side of walk in cooler door is soiled. Residue build up heat lamps on kitchen. Reach in cooler gaskets are soiled at the bar. - From follow-up inspection 2024-06-04: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler.Bar area. - From follow-up inspection 2024-06-04: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Chicken wings,49 ,51 f ,rice,48 fcooling from yesterday.Stop Sale.

High Priority - Employee switched from working with breaking raw shell eggs and touching ready-to-eat ham without washing hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking .Butter . Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Chicken wings were covered while cooling last night.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is stained. Grill press is encrusted . Heat cabinet is soiled in kitchen. Soda and ice nozzles are soiled at drink station.

Intermediate - Handwash sink used for purposes other than handwashing.Container in handwash sink at cooks line. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No soap provided at handwash sink.Cooks line. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Coffee filters in kitchen.

Basic - Clean utensils not stored inverted or in a protected manner. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch and bracelets.

Basic - Equipment and utensils not properly air-dried - wet nesting.Utensils. Corrected On-Site

Basic - Holes and spaces in wall throughout the establishment. Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees.Grill area at front line service station Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Stove in kitchen.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle of back door. Repeat Violation

Basic - Sanitizer bucket stored next to sauce under prep table. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination.Lids at front line area. Corrected On-Site

Basic - Unwashed tomatoes stored over prepped cabbage in walk in cooler. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice nozzle is soiled at servers station. Small cutting boards are stained. Repeat Violation - From follow-up inspection 2023-05-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Steamer at front line area. - From follow-up inspection 2023-05-25: Time Extended

Basic - - From initial inspection : Basic - Holes in ceiling and wall throughout the establishment. - From follow-up inspection 2023-05-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters under hood suppression system. - From follow-up inspection 2023-05-25: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle of back door.Base of door at the bar area. - From follow-up inspection 2023-05-25: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above pasteurized egg in walk-in cooler. Raw bacon over ready to eat slice ham in the walk-in cooler . Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling raw chicken,then touched package of frozen fries without changing gloves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board at prep table in the kitchen. Soiled nozzles at tea Machine at server station.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food at cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic containers stored in shelf by three compartment sink.

Basic - Interior of oven/has accumulation of black substance/grease/food debris in cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets at ice cream reach in freezer. Exterior of soda machine, at server station.