BOTECO DO MANOLO

High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings on top of dish machine in dish area , operator clean and sanitized top area of dish machine where they were located 20 rodent droppings located in storage area that is located underneath pizza oven on outside expo line which is easily accessible to the dinning room area Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks for clean glassware in dish area soiled Repeat Violation Warning

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

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards on the cooks line Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in dish area , operator discarded Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of bags of rice Warning

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on side of door in back room Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of walk in coolers and walk in freezer Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to clean plates and utensils on front expo line Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per operator , raw ribeye (50F - Cold Holding); raw steak (49F - Cold Holding); raw sirloin (48F - Cold Holding); raw steak (48F - Cold Holding Moving to different cooler for temperature recovery 45 minutes later raw ribeye (45F- Cold Holding); raw steak (46F-Cold Holding); raw sirloin (45 F- Cold Holding); raw steak (46F-Cold Holding Corrective Action Taken Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-11-05: Raw ribeye 43F Raw sirloin 41F Raw steak 41F Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Dish racks in dish machine area soiled - From follow-up inspection 2025-11-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Near coffee machine area in front counter Corrected On-Site - From follow-up inspection 2025-11-05: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen - From follow-up inspection 2025-11-05: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Fryer baskets on cooks line Chipped plates on expo line - From follow-up inspection 2025-11-05: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen - From follow-up inspection 2025-11-05: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hand to portion cooked fries on cooks line , manager addressed and brought tongs for employee Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat shrimp in reach in cooler across from grill on cooks line Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per operator , raw ribeye (50F - Cold Holding); raw steak (49F - Cold Holding); raw sirloin (48F - Cold Holding); raw steak (48F - Cold Holding Moving to different cooler for temperature recovery 45 minutes later raw ribeye (45F- Cold Holding); raw steak (46F-Cold Holding); raw sirloin (45 F- Cold Holding); raw steak (46F-Cold Holding Corrective Action Taken Corrective Action Taken Repeat Violation Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler

Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Dish racks in dish machine area soiled

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking handwashing sink on cooks line , operator moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bucket in handwashing sink in dish machine area , operator removed Corrected On-Site

Intermediate - No soap provided at handwash sink. Near coffee machine area in front counter Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in seasoning mix on right side of cooks line , Operator removed Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of clean glass ware , operator moved Corrected On-Site

Basic - Equipment in poor repair. Fryer baskets on cooks line Chipped plates on expo line

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

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from last night fresh cooked tomatoes sauce (60 F - Cooling) black beans (59F - Cooling) Madeira Sauce house made (47F - Cooling) Warning - From follow-up inspection 2024-08-12: fresh cooked tomatoes sauce (53F - Cooling) black beans (55F - Cooling) Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh cooked tomatoes sauce (60 F - Cooling) black beans (59F - Cooling) - From follow-up inspection 2024-08-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large oot - From follow-up inspection 2024-08-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. 7/23 Repeat Violation - From follow-up inspection 2024-08-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. End of cook line and storage area - From follow-up inspection 2024-08-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in storage area missing Warning - From follow-up inspection 2024-08-12: Time Extended

Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Leaking under fan motor in walk in cooler From light fixtures in dish area Warning - From follow-up inspection 2024-08-12: Time Extended

Basic - - From initial inspection : Basic - Dish area shelves with rust that has pitted the surface. - From follow-up inspection 2024-08-12: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing in dish area - From follow-up inspection 2024-08-12: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Large server trays - From follow-up inspection 2024-08-12: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in at end of cooks line Repeat Violation - From follow-up inspection 2024-08-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan motor guard soiled produce walk in Exterior ice machine - From follow-up inspection 2024-08-12: Time Extended

Basic - - From initial inspection : Basic - Portable water tank not enclosed or sloped to drain properly. - From follow-up inspection 2024-08-12: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at the bar area. - From follow-up inspection 2024-08-12: 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. Per operator from last night fresh cooked tomatoes sauce (60 F - Cooling) black beans (59F - Cooling) Madeira Sauce house made (47F - Cooling) Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 flying insects at bar area. Warning

High Priority - Raw animal food stored over or with unwashed produce. Rae unpasteurized shell eggs over unwashed onions Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh cooked tomatoes sauce (60 F - Cooling) black beans (59F - Cooling)

High Priority - Toxic substance/chemical improperly stored. Spray bottle on shelf over prep area Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large oot

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at the bar Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times in prep area Corrected On-Site

Intermediate - Misrepresentation of a fruit or fruit juice. Juice of Pineapple Strawberry Lime Dated 8/7/ and 8/8 Admin Complaint

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plates in kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area. Repeat Violation

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.

Intermediate - No soap provided at handwash sink. At bar area

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. 7/23 Repeat Violation

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Ceiling tile missing. End of cook line and storage area

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in storage area missing Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass cups at bar area and back wait station area.

Basic - Condensation or other drainage not disposed of according to law. Leaking under fan motor in walk in cooler From light fixtures in dish area Warning

Basic - Dish area shelves with rust that has pitted the surface.

Basic - Drain cover(s) missing in dish area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket stored touching single service items

Basic - Equipment in poor repair. Large server trays

Basic - Floor area(s) covered with -standing water in dish area and storage closet . - dish water at bar area. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in at end of cooks line Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the bar in water 62F Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Light not functioning in walk in cooler Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelf under microwave

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan motor guard soiled produce walk in Exterior ice machine

Basic - Portable water tank not enclosed or sloped to drain properly.

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at the bar area.

Basic - Stored food not covered. Salt fish in walk in cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over sauce in walk in cooler Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation

Portable fire extinguisher missing from its designated location. For reporting purposes only in kitchen

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm ,chlorine Afterwards,chlorine,100 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over cream in reach in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Beef,45 f,sausage,51 f,chicken,44 f held less than four hours.Advised operator to leave the walk in freezer door open and call the technician . Warning

High Priority - Toxic substance/chemical improperly stored.Bleach stored next to lids under bar area. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards and green cutting boards are soiled.

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

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

Basic - Ceiling tile is in poor repair by the office area.

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.

Basic - Cutting board has cut marks and is no longer cleanable.White cutting board by the dessert station. Repeat Violation

Basic - Employee beverage container on a food preparation table. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment.Cooks line. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Vents by dishwashing area.

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

Basic - Parsley not washed prior to preparation.

Basic - Sanitizer bottle stored above prep table. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food Cook was touching soiled area in kitchen and proceeded to put on gloves without washing his hands. Corrected On-Site Warning

High Priority - Non-food grade paper/paper towel used as liner for food container in walk in cooler with cooked yucca Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw unpasteurized shell eggs stored over unwashed onion in walk in cooler Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell unpasteurized shell eggs over cooked carrots in walk in cooler. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in kitchen Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 8 live roaches in cooler drawers under grills Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit per operator less than 4 hours pork belly (82F - hot holding) operate moving to rapid chill Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Our bright stored next to plastic silverware on storage rack. Spray bottle labeled sanitizer and per operator contains window cleaner. Warning

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

Intermediate - Equipment drain line draining into handwash sink. Coffee machine is draining in to hand sink in server area Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of all cooler drawers heavily soiled. Gaskets all coolers drawers heavily soiled. Interior of oven heavily soiled Interior microwave soiled Interior of reach in cooler soiled in prep area Warning

Intermediate - Handwash sink not accessible for employee use at all times. Scrub pads and cups stored in hand wash sink in prep area Warning

Intermediate - Handwash sink used for purposes other than handwashing. Cook filling container with water at hand sink in kitchen Corrected On-Site Warning

Intermediate - Misrepresentation of a fruit or fruit juice. From concentrate advertising on menu as "Fresh" Mango, Strawberry, Passion, Pineapple,Guava, Lime, Sucia Lemonade, Apple, Grape and Caju per operator Warning

Intermediate - Torn packages/bags of food exposing the contents to contamination OB rack in dry storage Warning

Basic - Bowl or other container with no handle used to dispense food in flour in kitchen Warning

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in storage area Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair through out kitchen Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Knife clean stored between shelf and wood Corrected On-Site Warning

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

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable in prep area Warning

Basic - Dead roaches on premises. 3 dead roaches under cooler drawers in the kitchen Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Equipment in poor repair. Cracked food storage lid in walk in cooler Warning

Basic - Floor soiled/has accumulation of debris through out establishment Warning

Basic - Food-contact surface not smooth and easily cleanable. Shell used to plate food that are not smooth and or cleanable or food grade Corrected On-Site Warning

Basic - Ice buildup in walk-in freezer. Warning

Basic - No waste receptacle installed at handwash sink provided with disposable towels in kitchen located near dry storage Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Base of fryer heavily soiled with grease Warning

Basic - Old labels stuck to food containers after cleaning stored in prep area Warning

Basic - Stored food not covered. Cut fruit bar not covered Warning

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust in dish area Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm.Afterwards,100 ppm. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Rice,128 f held less than four hours.Advised operator to reheat.Rice,reheated 190 f. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over potatoes in walk in cooler.Raw shell eggs stored over tomatoes in walk in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Flan,47 f,dulce de leche,48 f held less than four hours at dessert station stated manager .Flan and dulce de leche have been transferred to walk in cooler for a quick chill. Beef,48 f,49 f ,chicken,48 f in meat walk in cooler held less than four hour stated chef.Advised operator to open the walk in freezer door.Technician has been called. Salmon,46 f ,cheese empanada,47 f,ham,49 f,chicken,51 f at the first two reach in coolers in kitchen held less than four hours stated operator.Technician has been called. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Vaccum breaker is not at correct location on hose Bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Small blue cutting board is stained .White cutting board at the cooks line is soiled.

Intermediate - Handwash sink used for purposes other than handwashing.Cup in handwash sink at servers station.. Coffee machine tube is inside handwash sink at coffee station. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled.Glass cleaner. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Mop sink area.

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Accumulation of substance in the interior of the ice machine.

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

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

Basic - In-use knife/knives stored in cracks between bun rack in kitchen. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Caulking by three comp sink area.Back of fryer area at cooks line.Gaskets at front line area.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle and base of front door.Side of back door has an outer opening.

Basic - Walk-in cooler shelves and dry storage shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name.Sugar and salt in kitchen. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over dressing in low boy cooler across from cookline. Operator moved Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shell eggs (58F - Cold Holding); gravy (58F - Cold Holding); tomato sauce (58F - Cold Holding); shredded cheese (58F - Cold Holding); heavy cream (58F - Cold Holding); butter (58F - Cold Holding); empanadas (58F - Cold Holding); cut cabbage (58F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (46F - Cold Holding); raw pork (46F - Cold Holding); cooked salmon (48F - Cold Holding); deli ham (47F - Cold Holding); cheese empanadas (54F - Cold Holding); shredded cheddar (47F) low boy coolers on cookline. Items in coolers overnight. Ambient temperature ready approximately 50°F shell eggs (58F - Cold Holding); gravy (58F - Cold Holding); tomato sauce (58F - Cold Holding); shredded cheese (58F - Cold Holding); heavy cream (58F - Cold Holding); butter (58F - Cold Holding); empanadas (58F - Cold Holding); cut cabbage (58F - Cold Holding) walk-in cooler ambient thermometer reading 60°F Warning

Observed electrical wiring in disrepair. For reporting purposes only. Behind cookline

High Priority - Dented/rusted cans present. See stop sale. Oil can large dents Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect in kitchen 2 small flying insect in the bar Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat greens in stand up cooler. Raw pooled eggs stored touching tomato sauce in walk in cooler. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw salt fish stored under raw beef mechanically tenderized in walk in cooler. Beef over cod fish in walk in freezer not in original container Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched raw steak on then touched clean utensil of seasoning without changing gloves and washing hands. Warning

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

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. Milk per operator open more than 24 hours. Corrected On-Site Warning

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

Intermediate - Handwash sink not accessible for employee use at all times in the kitchen with garage can and in dishwasher area blocked with smallwares. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink and ware washing machine. Quaternary ammonia for three comp sink and chlorine for dishmachine. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in server area. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No soap provided at handwash sink in the bar. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment servers under cooked steaks. Provided operator with consumer advisory to post. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue liquid stored behind register without label Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter for ice machine not dated for service Warning

Basic - Bathroom facility in disrepair. Top of toilet tank broken in ladies room Warning

Basic - Bowl or other container with no handle used to dispense food in bread crumbs in the kitchen Corrected On-Site Warning

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored over food in prep area. Warning

Basic - Employee smoking in a food preparation, storage or warewashing area. Employee drink stored over prep shelf. Warning

Basic - Employee with no hair restraint while engaging in food preparation in kitchen Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. Side of ice cream freezer case damaged. Muddler worn Warning

Basic - Exterior door has a gap at the threshold that opens to the outside located at the front of the establishment and rear Warning

Basic - Food stored on floor. Yucca stored on floor walk in freezer Warning

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching flour in prep area. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing in room temperature water in desert area. Warning

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

Basic - Light shield damaged/in disrepair in prep area Warning

Basic - No handwashing sign provided at a hand sink used by food employees in dishmachine area and in ladies room. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in kitchen reach in cooler. Caulking by prep sink area has a black like substance. Warning

Basic - Stored food not covered. Salt fish not covered in walk in cooler. Warning

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