MAD HIPPO SALOON

High Priority - Container of medicine improperly stored. Tylenol bottle next to seasoning at shelving above white chest freezers. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Luis expired 12/22/2025 Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to triple sink. Operator replaced. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Handwashing sink next to triple sink. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezers in dry storage area next to stand up reach-in freezer. Warning

Basic - In-use tongs stored on equipment door handle between uses. Two pairs of tongs hanging on handle of over at grill. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Three lightbulbs under hood system not shielded. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving with clean dishes soiled, above triple sink. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At triple sink.

High Priority - Live, small flying insects found 1 small flying insect on cook line 1 small flying insect on men's bathroom Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items kept in walk in cooler overnight : Philly meat 46F, burger patties 47F, pork belly 46F, pork wings 45F, cooked pasta 50F, ground sausage 45F, shredded cheese 47F, pastrami 45F, mozzarella cheese 45F, ground beef 45F, sliced cheddars 48F, sliced Swiss 48F, turkey 46F, sour cream 47F,heavy cream 47F, coleslaw 46F . Items kept in reach in cooler in cook line overnight: Lettuce 58F,sliced American cheese 59F, coleslaw 58F, shell eggs 60F, cooked pasta 60F, provolone 59F , raw chicken 59F, raw burger 59F, white fish 59F, sour cream 59F, heavy cream 59F , sliced turkey 62F, sliced beef 62F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items kept in walk in cooler overnight : Philly meat 46F, burger patties 47F, pork belly 46F, pork wings 45F, cooked pasta 50F, ground sausage 45F, shredded cheese 47F, pastrami 45F, mozzarella cheese 45F, ground beef 45F, sliced cheddars 48F, sliced Swiss 48F, turkey 46F, sour cream 47F,heavy cream 47F, coleslaw 46F . Items kept in reach in cooler in cook line overnight: Lettuce 58F,sliced American cheese 59F, coleslaw 58F, shell eggs 60F, cooked pasta 60F, provolone 59F , raw chicken 59F, raw burger 59F, white fish 59F, sour cream 59F, heavy cream 59F , sliced turkey 62F, sliced beef 62F Warning

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

Basic - Ceiling tile missing over steam well located in cook line Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler with temperature of 57F, and walk in cooler with temperature of 47F . Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook portioning dressings while wearing a watch and bracelet. Warning

Basic - Food not stored at least 6 inches off of the floor. Buckets of pickles, water packs, wings, ground beef stored in walk in cooler floor. Repeat Violation Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on chest freezers Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler or reach in cooler . Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash sign on men's bathroom Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on reach in cooler Repeat Violation Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. observed 3 flies on the pool table. Observed ,Observed more than 4 flies landing on the box of film wrap on the low boy cooler, observed 7 or more flies landing on the meat slicer. Observed 4 flies on the bend casa. Warning

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license.4/1/23 Admin Complaint - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: Currently expired 4/1/2023 Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef labeled Wednesday (51F - Cold Holding); raw beef labels Thursday (51F - Cold Holding); raw meatballs overnight (51F - Cold Holding); raw chicken overnight (49F - Cold Holding); cooked noodles (52F - Cold Holding) chicken breast overnight (53F - Cold Holding); cheese blend overnight (53F - Cold Holding); sausage links (50F - Cold Holding); marinara sauce (49F - Cold Holding)Warning Warning - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: raw beef (50F - Cold Holding); raw beef(48F - Cold Holding); raw chicken overnight (52F - Cold Holding); raw steak(47F - Cold Holding); sausage links (50F - Cold Holding) Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef labeled Wednesday (51F - Cold Holding); raw beef labels Thursday (51F - Cold Holding); raw meatballs overnight (51F - Cold Holding); raw chicken overnight (49F - Cold Holding); cooked noodles (52F - Cold Holding) chicken breast overnight (53F - Cold Holding); cheese blend overnight (53F - Cold Holding); sausage links (50F - Cold Holding); marinara sauce (49F - Cold Holding)Warning Warning - From follow-up inspection 2024-05-07: raw chicken ( 46 F Cold holding 24 hours ) Hot dogs (49F - Cold Holding) Sunday label Raw beef (46F - Cold Holding) Sunday label Raw Pork (46F - Cold Holding) Sunday label chicken breast Sunday (53F - Cold Holding) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit in the walk in cooler Admin Complaint - From follow-up inspection 2024-07-11: raw beef (50F - Cold Holding); raw beef(48F - Cold Holding); raw chicken overnight (52F - Cold Holding); raw steak(47F - Cold Holding); sausage links (50F - Cold Holding) Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on lowboy soiled - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by the bar . - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-05-07: 60 day callback, original inspection on 5/3/2024 Time Extended - From follow-up inspection 2024-07-11: No proof of food handler certificates Admin Complaint

Basic - - From initial inspection : Basic - Ceiling tile missing. By the make table In The kitchen , to the left . Tile missing - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen. - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler not cooler food properly, currently has an active leak - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Pipes heavily soiled near the fryer, wall near the storage room and walk in cooler. - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Boxes of chicken stored on the floor in the walk in cooler - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes in the wall by the walk in. cooler - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filters soiled - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen and storage area . - From follow-up inspection 2024-05-07: Time Extended - From follow-up inspection 2024-07-11: Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license.4/1/23 Admin Complaint - From follow-up inspection 2024-05-07: Time Extended

High Priority - - From initial inspection : High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the lowboy ( 2) - From follow-up inspection 2024-05-07: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef labeled Wednesday (51F - Cold Holding); raw beef labels Thursday (51F - Cold Holding); raw meatballs overnight (51F - Cold Holding); raw chicken overnight (49F - Cold Holding); cooked noodles (52F - Cold Holding) chicken breast overnight (53F - Cold Holding); cheese blend overnight (53F - Cold Holding); sausage links (50F - Cold Holding); marinara sauce (49F - Cold Holding)Warning Warning - From follow-up inspection 2024-05-07: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef labeled Wednesday (51F - Cold Holding); raw beef labels Thursday (51F - Cold Holding); raw meatballs overnight (51F - Cold Holding); raw chicken overnight (49F - Cold Holding); cooked noodles (52F - Cold Holding) chicken breast overnight (53F - Cold Holding); cheese blend overnight (53F - Cold Holding); sausage links (50F - Cold Holding); marinara sauce (49F - Cold Holding)Warning Warning - From follow-up inspection 2024-05-07: raw chicken ( 46 F Cold holding 24 hours ) Hot dogs (49F - Cold Holding) Sunday label Raw beef (46F - Cold Holding) Sunday label Raw Pork (46F - Cold Holding) Sunday label chicken breast Sunday (53F - Cold Holding) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit in the walk in cooler Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on lowboy soiled - From follow-up inspection 2024-05-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-05-07: 60 day callback, original inspection on 5/3/2024 Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-05-07: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by the bar . - From follow-up inspection 2024-05-07: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-05-07: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-05-07: 60 day callback, original inspection on 5/3/2024 Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. By the make table In The kitchen , to the left . Tile missing - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen. - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler not cooler food properly, currently has an active leak - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Pipes heavily soiled near the fryer, wall near the storage room and walk in cooler. - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Boxes of chicken stored on the floor in the walk in cooler - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes in the wall by the walk in. cooler - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filters soiled - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen and storage area . - From follow-up inspection 2024-05-07: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.4/1/23 Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the lowboy ( 2)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef labeled Wednesday (51F - Cold Holding); raw beef labels Thursday (51F - Cold Holding); raw meatballs overnight (51F - Cold Holding); raw chicken overnight (49F - Cold Holding); cooked noodles (52F - Cold Holding) chicken breast overnight (53F - Cold Holding); cheese blend overnight (53F - Cold Holding); sausage links (50F - Cold Holding); marinara sauce (49F - Cold Holding)Warning Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef labeled Wednesday (51F - Cold Holding); raw beef labels Thursday (51F - Cold Holding); raw meatballs overnight (51F - Cold Holding); raw chicken overnight (49F - Cold Holding); cooked noodles (52F - Cold Holding) chicken breast overnight (53F - Cold Holding); cheese blend overnight (53F - Cold Holding); sausage links (50F - Cold Holding); marinara sauce (49F - Cold Holding)Warning Warning

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

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by the bar .

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

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

Basic - Ceiling tile missing. By the make table In The kitchen , to the left . Tile missing

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

Basic - Equipment in poor repair. Walk in cooler not cooler food properly, currently has an active leak

Basic - Floor soiled/has accumulation of debris. Pipes heavily soiled near the fryer, wall near the storage room and walk in cooler.

Basic - Food stored on floor. Boxes of chicken stored on the floor in the walk in cooler

Basic - Hole in or other damage to wall. Holes in the wall by the walk in. cooler

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filters soiled

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

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

High Priority - Approximately 7 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.in the kitchen , next routine per Doreen Montgomery Warning

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

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.

Intermediate - Hot water supply not maintained during peak periods. No hot water in the establishment Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind the bar

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 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 - Non-pitting surface rust on food-contact equipment. Prep table in the kitchen

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

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

Basic - Floor area(s) covered with standing water. By the prep table

Basic - Floor soiled/has accumulation of debris. Throughout the entire kitchen walk in cooler

Basic - Food not stored at least 6 inches off of the floor. Chicken box on the floor in the walk in cooler

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

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

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

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

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2022-12-06: Time Extended - From follow-up inspection 2023-03-08: Appointment to take test again on Saturday 3/11/23. Time extended for 30 days. Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2022-12-06: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Warning - From follow-up inspection 2022-12-06: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2022-12-06: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is not on site Warning - From follow-up inspection 2022-12-06: 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. Walk in cooler Cheese sauce in walk in cooler Warning

High Priority - Employee handled support animal and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food server handled dog m returned to bar area and did not wash hands,,. Operator instructed employee l Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw bacon over tortillas in kitchen make table Corrected On-Site Repeat Violation Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon stored over maketable containers 44F, 30 minutes. Operator relocated Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shelf above stove Garlic in oil sauce 119F/30 minutes. Operator instructed to reheat. Corrective Action Taken Warning

Intermediate - Caged bird on premises, located outside seating area, Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained with food debris. Corrected On-Site Warning

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

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Warning

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

Basic - Current Hotel and Restaurant license not displayed. License is not on site Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Corrected On-Site Warning

Basic - No copy of latest inspection report available. Warning

Basic - Washware Wall soiled with accumulated grease, food debris, and/or dust. Warning