4001 13TH ST, St. Cloud, FL 34769
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Complaint Partial
Inspection Completed - No Further Action
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed bartender handling soiled cup and then preparing a drink without washing hands in between
Complaint Full
Call Back - Complied
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles in kitchen - From follow-up inspection 2026-03-04: Time Extended
Basic - - From initial inspection : Basic - Equipment in poor repair. Handles on stainless steel reach in cooler and freezer on cookline Several torn equipment gaskets on cookline Repeat Violation - From follow-up inspection 2026-03-04: Time Extended
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. In kitchen Repeat Violation - From follow-up inspection 2026-03-04: Time Extended
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer - From follow-up inspection 2026-03-04: Time Extended
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack next ice machine - From follow-up inspection 2026-03-04: Time Extended
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above three compartment sink - From follow-up inspection 2026-03-04: Time Extended
Complaint Full
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle make table on cookline ; sliced cheese (51F - Cold Holding); boiled eggs (44F - Cold Holding); cooked pork (47F - Cold Holding) Items in make table 3 hours per operator Operator put on ice for temperature recovery Corrective Action Taken Warning
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles in kitchen
Basic - Equipment in poor repair. Handles on stainless steel reach in cooler and freezer on cookline Several torn equipment gaskets on cookline Repeat Violation
Basic - Exterior door has a gap at the threshold that opens to the outside. In kitchen Repeat Violation
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for salad items in expo area inside of water 77F in dipper well, dipper well was not running Operator removed scoop to be cleaned Corrected On-Site
Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack next ice machine
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above three compartment sink
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over egg rolls in reach in cooler at end of cookline across from warewashing area Shelled eggs over cooked pasta in reach in cooler at end of cookline near handwashing sink Operator moved all Corrected On-Site
Intermediate - Handwash sink used for purposes other than handwashing. Empty sauce bottles in handwashing sink near three compartment sink Operator removed Corrected On-Site Repeat Violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink in warewashing area Operator stocked Corrected On-Site Repeat Violation
Intermediate - No soap provided at handwash sink. At handwashing sink in warewashing area Operator stocked Corrected On-Site Repeat Violation
Basic - Equipment in poor repair. Torn gaskets on a couple reach in cooler towards handwashing sink at end of cookline Handle broken on reach in cooler across from warewashing area Drawer underneath grill on cookline broken
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door between warewashing area and cookline Repeat Violation
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door frame
Basic - Light not functioning. In walk in freezer Operator replaced Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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 held in glass reach-in cooler in waitstaff area held over 24 hours without date marking. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board on make-table adjacent to flat top grill. Repeat Violation
Intermediate - Handwash sink used for purposes other than handwashing. Towels stored in handwashing sink on cooks line. Handwashing sink at oyster bar blocked by bucket of water. Corrected On-Site Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to dish machine. Corrected On-Site Repeat Violation
Intermediate - No soap provided at handwash sink. Handwashing sink next to dish machine and oyster bar. Corrected On-Site Repeat Violation
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cooks line. Corrected On-Site
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in kitchen.
Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink on cooks line, waitstaff area and bar. Corrected On-Site
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of pullout drawer coolers below grill soiled with food residue. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table across from flat top grill at cooks line
Intermediate - No soap provided at handwash sink. No soap or paper towel at hand wash sink by triple sink Corrected On-Site
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. Printed operator raw oyster advisory. Corrected On-Site
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in broccoli cheddar soup at reach in cooler Corrected On-Site
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup stored with olive oil and seasonings at cooks line Corrected On-Site
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle at cooks line Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in pull out reach in coolers on cooks line
Routine - Food
Inspection Completed - No Further Action
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Salad plates at wait station not inverted Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable. Medium sized green,red,white and brown cutting boards at dry storage by prep area
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer across from fryers Walk in freezer has ice buildup up around door frame
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at wait staff area
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle at bar Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
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. Phone on prep table Corrected On-Site
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Equipment in poor repair. Gaskets make table Single door reach in cooler door not staying closed. Possibility gasket
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door. Gasket problem
Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood fan
Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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.
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Blue ice bucket rims heavily soiled.
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.
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee with no hair restraint while engaging in food preparation. Bar tender in kitchen and serving.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
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. Tested at 0 ppm 3 times. Advised to use kitchen dishwasher.
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee restrained hair and did not wash. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink basin at dishwash area.
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
Basic - Cutting board has cut marks and is no longer cleanable. At least one long board at cook line. Repeat Violation
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook, cutting raw chicken. Corrected On-Site
Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Equipment in poor repair. Reach in cooler gaskets on cookline.
Basic - Food not stored at least 6 inches off of the floor. Repeat Violation
Basic - In-use tongs stored on equipment door handle between uses.
Basic - Time/temperature control for safety food thawed in an improper manner. Gator tail, thawing in ambient air. Advised to thaw under refrigeration or running water.
Routine - Food
Inspection Completed - No Further Action
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly at kitchen
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Drawers: raw chicken (46F - Cold Holding); raw beef (46F - Cold Holding); burger (46F - Cold Holding), recommended to add ice to rapid chill to 41 F or below Corrective Action Taken
Intermediate - No paper towels provided at handwash sink next to microwave at waiters side, and no paper at hand sink next to ice machine
Basic - Accumulation of debris on exterior of warewashing machine. On top of dishwasher machine and around shelves
Basic - Cutting board has cut marks and is no longer cleanable. Attached to reach in cooler
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
Basic - Floor soiled/has accumulation of debris. Floor under dishwasher machine area
Basic - Food not stored at least 6 inches off of the floor. Cases in walk-in freezer Corrected On-Site
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2021-10-05: Time Extended
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Wall next to cook line - From follow-up inspection 2021-10-05: Time Extended
Basic - - From initial inspection : Basic - Cutting boards has cut marks and is no longer cleanable and are stained. - From follow-up inspection 2021-10-05: Time Extended
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of food debris/soil residue on handwash sink prep area next to walk-in cooler and dishwasher area. Buildup of soiled on clean dishes racks next to ice machine. Accumulation of black/green mold-like substance inside ice scoop holder next to ice machine. Build-up of grease on nonfood-contact surface, behind fryers, prep table next to fryers. Repeat Violation - From follow-up inspection 2021-10-05: Time Extended
Basic - - From initial inspection : Basic - Reach-in cooler / freezer at cook line and bar interior shelves have accumulation of soil residues. - From follow-up inspection 2021-10-05: Time Extended
Routine - Food
Warning Issued
High Priority - Food preparation sink has soil/old food residue. Prep sink has accumulation of black/green mold-like substance in the interior.
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach walking by cook line floor Warning
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. Tempura batter , per manager batter was made after first order of the day less than 4 hours. Corrected On-Site
Intermediate - Handwash sink used for purposes other than handwashing. At bar next to kitchen stored mass and utensils inside hand wash sink.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar next to kitchen. At waiters station Corrected On-Site
Intermediate - No soap provided at handwash sink. At bar next to kitchen.
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Cove molding at floor/wall juncture broken/missing. Wall next to cook line
Basic - Current Hotel and Restaurant license not displayed. 4/1/21
Basic - Cutting boards has cut marks and is no longer cleanable and are stained.
Basic - Dead roaches on premises. 1 dead roach in floor between reach in coolers 1 dead roach in floor side of ice machine Warning
Basic - Floor soiled/has accumulation of debris behind all the kitchen equipments, shelves and walking freezer.
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of food debris/soil residue on handwash sink prep area next to walk-in cooler and dishwasher area. Buildup of soiled on clean dishes racks next to ice machine. Accumulation of black/green mold-like substance inside ice scoop holder next to ice machine. Build-up of grease on nonfood-contact surface, behind fryers, prep table next to fryers. Repeat Violation
Basic - Reach-in cooler / freezer at cook line and bar interior shelves have accumulation of soil residues.
Basic - Standing water in floor drain/floor drain draining very slowly. Under prep tables and shelves at kitchen.