THE RED FROG & MCTOADS GRUB & PUB

High Priority - Live, small flying insects found Observed 6 live flying insects around bar area. Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live roaches behind reach in cooler in kitchen. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled. Repeat Violation

Basic - Equipment in poor repair. Reach in coolers gaskets in poor repair.

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor soiled. Behind and underneath equipment soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cook line. Walk in cooler shelves soiled. Reach in coolers gaskets soiled. Repeat Violation

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

Basic - Standing water in bottom of reach-in-cooler. Three door reach in cooler has standing water.

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

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. Cook on cook line touched cooked bacon with bare hands. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect on cook line by flip top reach in cooler. Observed one live flying insect around dish machine. Observed 4 live flying insects around draft beer in bar area. Operator killed 3 of the flying insects at bar. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler black beans dated 9-20, Baja sauce with cut tomatoes labeled 9-21, wings labeled 9-20. Operator discarded all items. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, shredded cheese (47F - 43 2nd temperature one hour Cold Holding) ; shrimp (45F, 43F 2nd temperature one hour later - Cold Holding), rice (45F, 41F 2nd temperature one hour later - Cold Holding). Operator stated all items in coolers were at proper temperature in morning, coolers opened for lunch business. Operator moved to walk in cooler, all retemps below 43f. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in back prep area has debris buildup. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Can opener in back prep area has rust in all areas.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In walk in cooler, chili dated 9/15. Operator stated chili was placed in walk in freezer on 9/15, removed to walk in cooler on 9/27. Container not dated when removed from freezer. Operator dated properly. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. The top of dish machine has debris buildup. Interior of dish machine has lime scale buildup.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and ceiling in back prep area have mold-like substance. Also wall by mop sink has mold-like substance. Also, Walls around walk in freezer has mold-like substance. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on counter by ice and drink machine. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table by bar entrance.

Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line did not have a hat or hair restraint.

Basic - Floor, walls and ceilings soiled/has accumulation of debris. Floors, walls and ceilings on cook line has debris buildup, including under and around cooking equipment. Also walls around dish machine are soiled.

Basic - Interior of ice machine/bin with rust that has pitted the surface Interior of ice machine in kitchen by bar area has rust.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line has debris buildup.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior of reach in cooler door has debris buildup and gasket is in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in prep area have debris buildup. Also shelves in walk in cooler are soiled. Dish wracks for dish machine have debris buildup. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table in wait station across from ice machine.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler multiple unwashed produce items stored over multiple ready to eat food.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By mop sink, drywall not sealed.

Basic - Working containers of food removed from original container not identified by common name. Several plastic containers throughout the kitchen area are not labeled. Operator labeled. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. In outside dry storage areas, 2 cans of cheese sauce rusted on top.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee arrived to work and began grabbing clean equipment without washing hands. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, unlabeled container of corned beef stock (38F - Cold Holding), identified as corned beef stock by operator from St Patrick's day.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On cook line, in cooler drawers under chargrill, 4 portions of vacuum packaging tuna fully thawed and completely sealed in vacuum packaging

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line, in Reach in cooler flip top cooler, clam base (contains clams) (45F - Cold Holding), operator stated left in cooler overnight.

High Priority - Toxic substance/chemical improperly stored. In outside storage area, caulk and sanitizer stored above single service times.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At frying station, sauce bottles stored on shelf soiled with sauce/food debris. Operator removed tops and cleaned. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line, ceiling above and air vents are soiled and have dust buildup. Repeat Violation

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. On cook line, in cooler drawers under chargrill, 4 portions of ROP tuna fully thawed and completely sealed in ROP Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. At walk in cooler, wall by cooking equipment cove molding is missing.

Basic - Cutting board has cut marks and is no longer cleanable. On cook line, sandwich cooler by chargrill, cutting board is grooved and has some surface stains.

Basic - Dead roaches on premises. In kitchen, in storage area, by mop sink, 5 dead roaches in light bulbs. Also, in bar service area, 1 dead roach on floor. Operator removed. Corrective Action Taken Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At end of cook line above reach in freezer on sauce bottle shelf. Employee drink stored uncovered on shelf. Employee discarded Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At bar, peanut butter and jelly stored on top of keg, in keg cooler. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish storage racks, containers not air dried, evidence of wet nesting. Repeat Violation

Basic - Equipment in poor repair. Walk in cooler and walk in freezer gasket

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Multiple lights in kitchen area missing covers and/or end caps on light fixtures. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen by ware washing station, sign at hand wash sink is faded and illegible. Also, in men's bathroom, no hand wash sign present. Operator put up a a new sign in men's bathroom. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. shelves above Sandwich station cooler by chargrill, soiled with food debris. in walk in cooler, shelves are rusted and soiled with food debris. Also, walk in cooler/freezer gaskets soiled. Also, at warewashing station, dish racks and silverware racks soiled. Also, at server station, large ice machine has rust buildup on exterior and interior plate. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line, Reach in cooler by chargrill, interior is soiled with food debris. on cook line reach in freezer interior and gaskets are soiled with food debris.

Basic - Single-service articles improperly stored. At server station, above tea machine, not in use tea filters stored uncovered/unprotected.

Basic - Standing water in bottom of reach-in-cooler. At front counter, Reach in cooler by server station has standing water in bottom.

Basic - Unclean building components, attachments or fixtures. On cook line above chargrill, hood system has heavy grease buildup.

Basic - Unnecessary items/unused equipment on the premises. In back storage area, old equipment, used grease, soiled pots, and shopping carts stored.

Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink, mop stored in bottom of sink no hung to dry.

Basic - Working containers of food removed from original container not identified by common name. In back storage areas multiple food items(panko, rice, flour) items not in original containers, unlabeled. Repeat Violation

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 ran multiple times and continued to test at 0ppm. Employee fixed dish machine and and re tested at 100ppm Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee picked up single service item from floor, and washed hands for less than 15 seconds. Employee re washed hands. Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food/ clean equipment without washing hands. Operator handled pooled raw shell eggs with gloved hands, then changed gloves and continued to handle clean utensils without washing hands in between.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple dishes ran through dish machine reading 0ppm chlorine. Employee began to re run dishes through dish machine after machine re tested at 100ppm. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 live flying insects around drain under triple sink. Approximately 2 live flying insects near prep table across from dish machine. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/01/2023 Operator began to update license during inspection. Corrective Action Taken Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, hash browns (72F - Cold Holding) Operator stated hash browns had been left out to be used approximately 1 hour. Operator placed hash browns in walk-in cooler. On prep table under service window, margarine butter mixture (54F - Cold Holding) Per employee, butter had been taken out multiple times during breakfast rush. In reach-in cooler below soda station, individual butter packets (50F - Cold Holding) Per employee, butters had been removed approximately 30 minutes prior to soften for customers. 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. In walk-in cooler, jug of milk not date marked. Per operator milk had been opened 2 days prior. Operator dated milk. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On end of prep table by dry storage, can opener has debris buildup. Operator cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plat on ice bin at soda station has mold-like substance. Ice machine next to door to bar has rust and mold-like substance accumulation on ice plate.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above grill on cook line Multiple vents in dry storage Also floors behind flat top grills have grease buildup. Also floors in walk-in freezer have buildup of debris Also walls at end of cook line have buildup.

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. Fish in reach-in cooler drawer on cook line under grill. Also, in dry storage on prep table, container of frozen chicken left out to thaw. Employee placed chicken in walk-in cooler to properly thaw. Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom. At unisex employee bathroom next to soda station.

Basic - Dead roaches on premises. 1 dead roach under triple sink. Employee removed. 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 and glasses at roll top prep table across from cook line. Operator moved items. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Operator on cook line didn't have hair restraint. Operator put hat on. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple stacks of beverage cups at bar.

Basic - Equipment in poor repair. Fans in walk-in cooler do not have fan guards. Repeat Violation

Basic - Food stored on floor. In walk-in cooler, box of cheese sauce stored on floor. Repeat Violation

Basic - Light shield damaged/in disrepair. In dry storage, light fixtures missing piece of protective covered on left light fixture. Both light fixtures missing end caps.

Basic - No handwashing sign provided at a hand sink used by food employees. Employee hand washing sink at end of cook line. Men's restroom across from office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above flat top and grill have grease buildup. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. In dry storage on shelf, multiple clean containers drying still have previous labels on them. Employee removed labels. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At server station under soda machine, bulk container of sugar not labeled. In dry storage on bottom shelf, bulk containers of cracker meal and chicken breading not labeled. Employee labeled all items. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler observed, grits (84F - Cooling); grits (81F - Cooling); gravy (110F - Cooling). Employee stated all pans were placed in cooler 2.5 hours prior to temperature. Operator discarded product during inspection. Warning

High Priority - Dented/rusted cans present. See stop sale. In outside storage room observed can of olives with creased dents on both rims of can and can of cranberry sauce with creased dent along seam. Operator discarded cans during inspection. Corrected On-Site

High Priority - In-use utensil stored in water at or above 135 degrees Fahrenheit. On cook line observed multiple utensils stored in water at 121F. Operator placed pan on stove during inspection. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect at end of cook line near handwash sink. Observed one flying insect at end of cook line near three compartment sink. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler at end of cook line near three compartment sink observed, cut tomatoes (46F - Cold Holding); ham (46F - Cold Holding); pico (45F - Cold Holding). Employee stated items were placed in cooler over three hours prior to temperature and product was discarded during inspection. Ambient temperature observed at 46F. In walk-in cooler observed, grits (84F - Cooling); grits (81F - Cooling); gravy (110F - Cooling). Employee stated all pans were placed in cooler 2.5 hours prior to temperature. Operator discarded product during inspection. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small flip top reach-in cooler at end of cook line next to handwash sink observed, chicken (48F - Cold Holding). Employee stated chicken was placed in cooler less than one hour prior to temperature and placed ice bags on chicken. In reach-in cooler at end of cook line near three compartment sink observed, ribs (46F - Cold Holding). Employee stated ribs were brought from walk-in cooler 30 minutes prior to temperature and placed in walk-in freezer to cool. In reach-in cooler at end of cook line near three compartment sink observed, cut tomatoes (46F - Cold Holding); ham (46F - Cold Holding); pico (45F - Cold Holding). Employee stated items were placed in cooler over three hours prior to temperature and product was discarded during inspection. Ambient temperature observed at 46F. Repeat Violation Admin Complaint

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. In walk-in cooler observed milk without open date. Operator stated milk was opened two days prior and labeled with correct date during inspection. Corrected On-Site

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. Observed no written procedures for cleanup. Provided operator with handout during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave on server side with food debris buildup. Observed drop plate in ice machine with mold-like substance buildup. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at end of cook line with whisk stored in sink. Employee moved whisk during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom observed no paper towels available. Operator stocked towels during inspection. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for two employees hired over 60 days.

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. Observed no proof employees are aware of reporting requirements. Provided operator with form during inspection. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed ice machine drop plate with rust buildup up present. Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed three certificates not in original form, photo copies only.

Basic - Ceiling tile missing. In middle of cook line observed access opening in ceiling exposing beams.

Basic - Clean utensils or equipment stored in dirty drawer, rack or surface. Behind bar observed clean glasses stored on a soiled towel. Operator moved glasses during inspection. Observed clean dishes stored on shelves with rust buildup. Corrective Action Taken

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. Observed reach-in cooler at end of cook line near three compartment sink with ambient temperature of 46F and torn gaskets. Operator adjusted temperature during inspection. Corrective Action Taken Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on server salad station with deep black grooves. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed two employee drinks on prep table on cook line. Employees moved drinks during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hat hanging on shelf over clean plates. Operator moved hat during inspection. Corrected On-Site

Basic - Equipment in poor repair. Observed multiple reach-in coolers throughout kitchen with torn gaskets. Observed walk-in cooler door interior with metal cover separating from door.

Basic - Floor tiles missing and/or in disrepair. Observed tiles cracked/ missing behind bar in front of mug cooler.

Basic - Food stored on floor. Observed oil stored on floor near mop sink. Employee placed oils on shelf during inspection. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in cooler at end of cook line near three compartment sink observed no ambient thermometer present. Operator placed thermometer in cooler during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters on cook line with buildup of dust and grease. Observed multiple gaskets on coolers with food debris buildup through out kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ground beef thawing in standing water. Operator placed beef into walk-in cooler during inspection. Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ahi tuna, hollandaise sauce, and eggs Benedict. Owner is going to print stickers and updates menus. Corrective Action Taken Warning - From follow-up inspection 2022-09-13: Establishment was unclear as to what an identifier was for raw product on menus. Discussed with operator and explained what menu items needed identifier. Operator agreed he understood. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects in kitchen by garbage can in dishwashing area. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6-1-2022.

High Priority - Pesticide-emitting strip present in food prep area. Plastic fly strips on surface of shelf with plastic wrap in food prep area with raw chicken.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Case of thawed chicken awaiting prep on counter 46F. Owner states chicken has been out of thawing for 30 minutes, and then began cutting. Additional case of chicken of same prep counter 32F. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener mounted on prep table in kitchen has has accumulation of black debris, food, and grease. Ice bin behind bar in dining room has accumulation of black mold like substance around edges of sliding access panel.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ahi tuna, hollandaise sauce, and eggs Benedict. Owner is going to print stickers and updates menus. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory or reminder on menus for burgers, tuna, eggs Benedict, or hollandaise sauce. Owner is going to print stickers and add reminder to all menus. Corrective Action Taken Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Interior of ice machine on deflection plate is rusted.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets and exterior of flip top make stations located on cookline has food splatter and buildup.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in kitchen have accumulation of dust. Wall by hand washing sink has has accumulation of debris, food, and grease.

Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathroom in kitchen lacking covered receptacle.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at flip top make station located near front of service window has deep black grooves.

Basic - Floor soiled/has accumulation of debris. Heavy black debris buildup on floor of walk in freezer.

Basic - Food stored on floor. Jug of cooking oil on floor by hand washing sink on cookline. Repeat Violation

Basic - Hole in or other damage to wall and ceiling. Wall next to ice machine has wooden studs exposed to replace leaking pipe. Repairs are scheduled for this week. In kitchen above dishwasher area, ceiling tiles have been removed to repair leaking pipe. Owner states repairs are scheduled for this week. Several tiles behind bar are cracked and/or missing. Repeat Violation

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 in sugar bin at front of kitchen by soda dispensing machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Red microwave on cookline has food debris dried on carousel. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on main cookline have accumulation of black debris and grease. Mold like buildup is visible on the plastic slats leading into the walk in cooler. Paper towel holder at hand washing sink has heavy has accumulation of debris, food, and grease. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom surface of reach in cooler at end of cookline has raw food splatter.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed produce in walk in cooler stored on shelf over plastic containers of ready to eat food.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by three compartment sink by dishwasher area.

Intermediate - - From initial inspection : Priority: Intermediate Observed: 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 2021-12-13: Time needed to train. Time Extended

High Priority - Priority: High Priority Observed: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bangers in small make dated 11.29, today is 12.10. Person in charge said the label was old.

High Priority - Priority: High Priority Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French onion soup, corn, chili, gravy and cheese sauce 130°; ( - Hot Holding). Chili, NE clam, Minorcan clam 122°; ( - Hot Holding) All reheated to 165°. Corrected On-Site

High Priority - Priority: High Priority Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook on line change tasks, put gloves on and not wash hands first. Addressed immediately and person washed hands and then placed gloves on. Corrected On-Site

High Priority - Priority: High Priority Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry; chicken, cod, 54°, hush puppy batter 50°, fry batter 50°; ( - Cold Holding). Items in cooler less than 1 hour. Person in charge placed in walk in cooler. Unit has ambient temperature of 50°. Butter at server station 59°. Corrective Action Taken Warning

Intermediate - Priority: Intermediate Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven is soiled. Can opener is soiled. Slicer is dirty.

Intermediate - Priority: Intermediate Observed: 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 - Priority: Basic Observed: Buildup of food debris/soil residue on equipment door handles. Microwave is soiled.

Basic - Priority: Basic Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles are dirty. Repeat Violation

Basic - Priority: Basic Observed: Cutting board has cut marks and is no longer cleanable. All cutting boards are grooved. Repeat Violation

Basic - Priority: Basic Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop in flour. Person in charge removed. Corrected On-Site

Basic - Priority: Basic Observed: Interior of ice machine/bin with rust that has pitted the surface Ice machine has rust inside.

Basic - Priority: Basic Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights on cook line not shielded.

Basic - Priority: Basic Observed: No handwashing sign provided at a hand sink used by food employees. Hand washing sink on front side of cookline is unreadable.

Basic - Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on fry station, drawers, and large make table are soiled. Also shelf under grill and side prep table are rusty. Repeat Violation

Basic - Priority: Basic Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in small make. Person in charge removed drink. Corrected On-Site

Basic - Priority: Basic Observed: Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers have food debris. Repeat Violation

Basic - Priority: Basic Observed: Standing water in bottom of reach-in-cooler. Standing water in bottom of fry cooler, large make table and small make table. Also in keg cooler at bar.

Basic - Priority: Basic Observed: Wall soiled with accumulated grease, food debris, and/or dust. Black debris on wall in dish.

Basic - Priority: Basic Observed: Wet mop not stored in a manner to allow the mop to dry. Mop heads are face down in mop sink.

Basic - Priority: Basic Observed: Working containers of food removed from original container not identified by common name. Sugar and flour not labeled. Person in charge labeled. Corrected On-Site Priority: Basic

Basic - Priority: Basic Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler are rusted and have food debris.

Basic - Priority: Basic Observed: Employee eating in a food preparation or other restricted area. Several drinks on back food prep table. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Priority: Basic Observed: Equipment in poor repair. Fry cooler has an ambient temperature of 50°. Also fry cooler, large make table and walk in cooler have torn gaskets.

Basic - Priority: Basic Observed: Single-service articles improperly stored. Case of to-go containers on floor.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese at make station at front of cook line beside grill (47°f - cold holding) Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade mounted on prep table next to slicer. Employee removed blade and ran through the dishwasher. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Whisk stored in hand washing sink on cookline.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In public men's restroom stall. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling dish pan with water at hand washing sink by dishwasher.

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. Establishment is on open warning for this violation. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Two bottles by mop sink hanging on wire shelf.

Basic - Employee eating in a food preparation or other restricted area. On counter by dish area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf and on side box in mop sink area.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on the back line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Several pans in clean dish area.

Basic - Equipment in poor repair. Walk in freezer has torn gasket on door. Several plastic pans on clean dish shelf warped and pitted. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. By dish washer.

Basic - Fly bait strip hanging with food/food preparation area/food-contact equipment. On wire shelf by mop sink.

Basic - Food stored on floor. Oil box stored on floor by flat top grill

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer, and accumulation of ice around door.

Basic - Ice scoop handle in contact with ice. Behind bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster behind bar. Hood filters above grill accumulation of debris and grease observed. Crumbs in reach in freezer gaskets at end of cook line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In make station reach in cooler front end of cool line. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board under plastic container on cook line. Corrected On-Site