RED, WHITE AND BOOZE

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

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

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

Basic - Wiping cloth sanitizing solution stored on the floor. Cooks line. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with dried food debris. Reach in deli cooler cutting boards soiled. Mold like substance on outer areas of soda nozzles of soda dispenser in server station. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed batter inside hand sink on cook line.

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/ No proof of CFM for manager on duty.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored on prep table in prep area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, sunglasses, and mini speaker stored on shelf above reach in deli coolers on the cook line. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stored on shelf above hand sink near and three compartment sink near cook line.

Basic - In-use tongs stored on equipment door handle between uses. Stored on oven handle on cook line.

Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed employee wrapping silverware at table near hostess stand near outside side entrance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on cutting boards. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. In prep area and cook line.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook at cook line touched raw food contained to cook and not wash hands changed gloves. Instructed to wash hands. Educated

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area personal bags on top of bags in the box soda.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook activity cooking

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop touching rice

Basic - Interior of oven has accumulation of food debris.at cook line Repeat Violation

Basic - Unwashed spinach stored with ready-to-eat food washed and prepared cut leafy greens in walk in cooler,

Basic - Walls damaged from hurricane in process of renovation. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over fish in walk in cooler. Employee moved eggs to different shelf. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink on cook line. Educated employee and he washed in hand sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep room stained, Can opener soiled with build up of food debris. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk in cooler not segregated. Employee moved foods to designated area. Corrected On-Site

Basic - Hole in or other damage to wall. Walls in dining room, and office have damage and are in the process of repair.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handles.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with burnt on food debris. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning - From follow-up inspection 2024-02-19: Call to D3 office and plan review. No plan review submitted. Admin Complaint

Basic - Exterior door has a gap at the threshold that opens to the outside. Storage door.

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

Basic - In-use utensil stored on lid of rice. Corrected On-Site