NYPD IV

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. Observed Dishwasher (Chlorine 0ppm)

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/ James Lorello 12/19/25

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler door handle a buildup of food debris and soil residue.

Basic - Cutting board has cut marks and is no longer cleanable at cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's drink stored on cutting board at cook line. Operator removed. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation at tall reach in refrigerator at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and food debris at cook line.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall with grease and food debris near end of cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #2 ; butter (43-51F); cheese (48F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed butter and cheese stored past the fill line. Operator placed cheese back in bison refrigerator and butter out of temperature into another cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs 121-129F. Per operator food held in unit lesss than four hours. Observed not enough water in unit. Operator placed meatballs back onto stove to reheat to 165F or higher. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed chemical oil spray for deli slicer stored over prep table. Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler cooked chicken wings not date marked. Per operator food was made 7/15/25 at 10AM. Operator labeled 7/15/25. Repeat Violation Warning

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. Warning

Basic - Cutting board has cut marks and is no longer cleanable at cook line. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed manager's drink on prep table. Operator removed. Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed manager's phone and drink stored on cutting board. Operator removed. Corrected On-Site Warning

Basic - Food storage container/container lid cracked or broken. Observed at ware washing area , cracked containers stored. Warning

Basic - Water leaking from pipe at pipes at back of restaurant. 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. Dish machine tested at 0ppm chlorine. Operator called for service, instructed operator to set up triple sink for manual sanitization Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled. Operator moved to ware washing area Corrective Action Taken Repeat Violation Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed on cook line Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, area around gaskets at cook line flip top soiled. Walk in cooler shelving soiled Warning

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

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

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooked at 11:00 (2:30) (73F - Cooling). See Stop Sale Warning - From follow-up inspection 2024-01-23: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Establishment holds pizza on TPHC. Pizzas time marked for 11:00 am. Observed at 3:15 pm. See stop sale. Warning - From follow-up inspection 2024-01-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and provided Warning - From follow-up inspection 2024-01-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Total lack of hot water for entire establishment Warning - From follow-up inspection 2024-01-23: 7 days Time Extended

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine sanitizer Warning - From follow-up inspection 2024-01-23: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator. Items time marked Warning - From follow-up inspection 2024-01-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F at hand wash sink. Total lack of hot water for entire establishment. Warning - From follow-up inspection 2024-01-23: 7 days Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top coolers Warning - From follow-up inspection 2024-01-23: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooked at 11:00 (2:30) (73F - Cooling). See Stop Sale Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooked at 11:00 (2:30) (73F - Cooling). See stop sale. Warning

High Priority - Metal stem-type thermometer soiled. Warning

High Priority - Pesticide-emitting strip present in food prep area. Observed throughout kitchen area, operator removed and discarded Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Establishment holds pizza on TPHC. Pizzas time marked for 11:00 am. Observed at 3:15 pm. Warning

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Establishment holds pizza on TPHC. Pizzas time marked for 11:00 am. Observed at 3:15 pm. See stop sale. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and provided Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored hand wash sink at pizza line. Operator removed Corrected On-Site Warning

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Total lack of hot water for entire establishment Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine sanitizer Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator. Items time marked Warning

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F at hand wash sink. Total lack of hot water for entire establishment. Warning

Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment Warning

Basic - Food stored on floor. Pot of cooked marinara sauce stored on floor in kitchen Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top coolers Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 0ppm chlorine. Operator remade sanitizer bucket and retested at 100ppm Corrected On-Site Warning