TWO DUDES RED'S

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. Employee on cook line touching fried shrimp from fryer basket to plate on cook line, employee put on gloves. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024, operator renewed license during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (55F - Cold Holding); blue cheese dressing (56F - Cold Holding); shredded cheese (58F - Cold Holding); cheesecake (61F - Cold Holding) in standing reach in cooler in kitchen by large ice machine, per operator all items have been in cooler approximately 2.5 hours, all items moved to reach in freezer, all retypes at or below 41F. fresh garlic in oil (90F - Cold Holding) sitting out on cook line, per operator garlic has been sitting out for 2 hours, garlic put in reach in cooler. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 tags missing date of last served, operator dated tags Corrected On-Site

Intermediate - No soap provided at handwash sink. In women's and men's bathroom. At hand wash station at main bathroom. Employee corrected during inspection Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked corn on the cob in reach in cooler on cook line, per employee corn was made 2days prior. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator's food handler training expired 1 month ago.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door to men's bathroom. Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee on cook line with long hair coming out under hat, employee put hair up in hat. Corrected On-Site

Basic - Employee with soiled clothing. Food handler on cook line has soiled chef's jacket. Warning

Basic - Floor soiled/has accumulation of debris. Under storage area in dining room by bathrooms. Under equipment on cook line. Under coolers at main bar area. Under dish machine in ware washing area. Under reach in freezer by back door to kitchen. Also build up of debris on walls behind cook line and around dish machine in ware washing area. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer by back door to establishment.

Basic - Light shield damaged/in disrepair. In small food storage area next to kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In women's bathroom.

Basic - Standing water in bottom of reach-in-cooler. In keg cooler at main bar area.

Basic - Unclean building components, attachments or fixtures. Build up of grease on hood system over cook line. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Through out entire non working walk in cooler and walk in freezer Repeat Violation

Basic - - From initial inspection : Basic - Floors/walls/ceilings soiled/has accumulation of debris. All walls on cook line. Ceiling tiles in kitchen around vents. Floors under all equipment in kitchen. Floors in ware washing area. Floors in large bar area. Floor in small food storage area connected to kitchen. Also hood system over cook line in kitchen has a build up of debris. Repeat Violation Warning - From follow-up inspection 2024-03-30: 60 day callback from original inspection. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All gaskets of reach in coolers in kitchen. Hood filers over cook line in kitchen. Soda gun holster in small bar area. Repeat Violation Warning - From follow-up inspection 2024-03-30: 60 day callback from original inspection. Time Extended

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two employees touching face and hair with bare hands then put on gloves and behind to handle single service items without washing hands between tasks.

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 80 rodent droppings in back corner of dining area under curtained storage shelf by bathrooms. Approximately 25 rodent droppings against wall in hallway of bathrooms connected to dining rooms. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hushpuppies mix (46F - Cold Holding); cut tomato (46F - Cold Holding); sliced tomatoes (45F - Cold Holding); shredded cheese (46F - Cold Holding); crab cake mix (46F - Cold Holding) all items in reach in cooler on cook line, per employee lid and items where consistently taken out of cooler/left open for approximately 3 hours, all items moved to reach in freezer, all items retemped below 41F. cooked garlic in oil (52F - Cold Holding) sitting out on rack in kitchen, per employee garlic was taken out of cooler less then 1 hour prior, garlic placed back in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. At both hand wash stations at bar areas.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees on site.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used to dispense sauces in cooler in kitchen.

Basic - Equipment in poor repair. Multiple torn gaskets of coolers in kitchen. Repeat Violation

Basic - Floors/walls/ceilings soiled/has accumulation of debris. All walls on cook line. Ceiling tiles in kitchen around vents. Floors under all equipment in kitchen. Floors in ware washing area. Floors in large bar area. Floor in small food storage area connected to kitchen. Also hood system over cook line in kitchen has a build up of debris. Repeat Violation Warning

Basic - Hole in or other damage to wall/ceiling. In wall of small storage area in dining room. In wall of hallway of bathrooms. In wall behind large ice machine in kitchen. In ceiling in small food storage area.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs stored in container of coleslaw in reach in cooler on cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at small bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All gaskets of reach in coolers in kitchen. Hood filers over cook line in kitchen. Soda gun holster in small bar area. Repeat Violation Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Head of unwashed romaine over cut lemons, and cocktail sauce and unwashed broccolini stored over cut lemons and limes in standing Reach in cooler on server line in kitchen, all items rearranged. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table closest to the fryers, hush puppy mix held on time as public health control per operator not discarded at the end of the time limit from the night before. Operator discarded the hush puppy mix. In the two door standup reach in cooler and the middle cooler of the prep area opposite the cook line, raw bacon (46F - Cold Holding); beef (47F - Cold Holding); butter (46F - Cold Holding); Tartar sauce (46F - Cold Holding); cocktail sauce (47F - Cold Holding); ranch (48F - Cold Holding); blue cheese (47F - Cold Holding); ribeye (46F - Cold Holding); tenderloin (45F - Cold Holding); baked potatoes (46F - Cold Holding); milk (46F - Cold Holding), stored in the cooler overnight. Operator instructed employee to discard the products and placed a maintenance call. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door standup reach in cooler and the middle cooler of the prep area opposite the cook line, raw bacon (46F - Cold Holding); beef (47F - Cold Holding); butter (46F - Cold Holding); Tartar sauce (46F - Cold Holding); cocktail sauce (47F - Cold Holding); ranch (48F - Cold Holding); blue cheese (47F - Cold Holding); ribeye (46F - Cold Holding); tenderloin (45F - Cold Holding); baked potatoes (46F - Cold Holding); milk (46F - Cold Holding), stored in the cooler overnight. Operator instructed employee to discard the products and placed a maintenance call. Corrective Action Taken Repeat Violation Admin Complaint

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. See stop sale. On prep table closest to the fryers, hush puppy mix held on time as public health control per operator not discarded at the end of the time limit from the night before. Operator discarded the hush puppy mix. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. In the bar area of the steakhouse side, unlabeled chemical spray bottle stored on container of clean silverware. Operator discarded the spray bottle. Corrected On-Site Repeat Violation 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has food residue staining build up. Clean metal mixing bowls on the shelf of the prep area with rust pitting the surface of the bowls. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles through kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker stored on oven on the main cook line. Repeat Violation

Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line with a missing door handle. Middle door to the cook line reach in cooler has exposed insulation.

Basic - Floors, walls and ceiling soiled/has accumulation of debris. Build up of dust on the ceiling vents and surrounding tiles. Accumulation of debris on floors under equipment. Build up of food residue and mold like substance on wall behind the warewashing area. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exhaust portion of fryers has accumulation of food grease and debris. Sides of the kitchen equipment on the main cook line have build up of grease and debris. Hood filters have build up of grease. Multiple door gaskets with food debris residue build up. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Clean containers stacked on the shelf of the warewashing and prep area with old labels attached. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bulk ice bin has build up of mold like substance on the deflector plate.

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line shelf on main cook line.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on the main cook line opposite the oven and flip top reach in cooler on the main cook line opposite the grill has standing water in the base of the cooler. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head in the mop bucket.

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. At time of inspection chlorine dish machine at 0ppm. Operator primed the dish machine to 100ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired from 06/01/2023. Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 3 rodent droppings in dry storage area in front of the walk in cooler on beverage boxes. Observed 2 rodent droppings on the dish machine. Observed 11 rodent droppings on the floor under the storage shelf of the prep area and under the mop sink area. Operator swept and disposed of all observed rodent droppings. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, meat trimmings (53F - Cold Holding); ribeyes (50F - Cold Holding); cheese (51F - Cold Holding). Operator states was working in the reach in cooler this morning around 1.5 hours earlier on a condenser that is frozen up. Operator placed bags of ice on all time/temperature control food for safety. At conclusion of inspection, ribeye second temperature (56F - Cold Holding); cheese second temperature(50F - Cold Holding). Operator began to relocate the time/temperature control food for safety to the reach in freezer. Corrective Action Taken Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle on the reds steak house side stored hanging over clean silverware. Chemical spray bottle on the two dudes side bar counter hanging off shelf with clean wine glasses. Operator relocated the chemical spray bottle on the two dudes side of the establishment. Corrective Action Taken Repeat Violation 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. At time of inspection only the oyster tags from August available in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has food residue staining build up. Cutting boards on the shelf of the prep area have build up of food residue staining. Soda gun behind the bar counter on the two dudes side of the establishment has soda syrup residue on the nozzle. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the two door reach in cooler at the entrance to the kitchen from the bar area, container of roux and spinach dip stored with no date labeling from Sunday. Operator labeled the containers. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical spray bottle at the bar counter with no product labeling. Employee labeled the chemical spray bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance on the deflector plate.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean metal bowls stored on the dry storage shelf in the dish area not inverted or covered for protection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker stored on shelf in the prep area over clean bowls.

Basic - Floors, Walls and Ceiling soiled/has accumulation of debris. Accumulation of dust on ceiling air vents and acoustic ceiling tiles in the kitchen area. Build up of grease food debris on the kitchen floor under equipment. Wall behind the dish machine have build up of mold like substance. Broken cove molding on the wall opposite the dry storage room. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Build up of grease on the hood system and filters.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife stored in container of water at ambient air temperature on the prep table to the side of the main cook line. Operator removed the knife from the standing water. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler on the main cook line opposite the grill has missing door paneling with exposed insulation. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of food debris on the back vent portion of the fryers. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On the storage shelf over the three compartment sink, clean containers with old label stickers attached. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed cut avocados in the flip top reach in cooler on the main cook line with stickers attached.

Basic - Standing water in bottom of reach-in-cooler. In the stand up reach in cooler next to the bulk ice bin, standing water at the base of the cooler. Operator states aware of the issue and attempting to fix. Corrective Action Taken Repeat Violation

Basic - Stored food not covered. In the two door reach in cooler at the entrance to the kitchen from the bar area, container of roux and spinach dip stored without being covered. Operator covered the containers. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar on the center prep table closest to the dish area stored with no product labeling. Operator labeled the bulk container. Corrected On-Site

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 26 rodent droppings in the old walk in cooler that is now used as a dry storage room. Rodent droppings observed on metal beverage cans, the cardboard flats of soda and alcohol boxes as well as the floor beneath the shelf. Observed 3 rodent droppings in the dry storage area by the coffee pot and 5 rodent droppings on the floor under the shelf. Observed 3 rodent droppings on the stacked chairs by the women's restroom. Observed 6 rodent droppings on the shelf opposite the mens restroom. Operator had employees begin to sweep and clean the rodent droppings. Corrective Action Taken Warning - From follow-up inspection 2023-07-07: At time of follow up inspection observed 8 rodent droppings in the dry storage area in front of the walk in cooler on top of beverage cans. Observed 17 rodent droppings on the shelf below the beverage cans inside of wine and beer boxes. Observed 1 rodent droppings on the shelf of the service area in the dining room. Observed 4 rodent droppings on the shelf opposite the mens restroom. Operator cleaned all areas where rodent droppings were observed and removed all rodent droppings observed during follow up inspection. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Rodent burrow or rodent nesting materials present. Observed insulation under the dry storage shelf in the old walk in cooler area that appears moved from a hole in the wall underneath exterior metal sides of the walk in cooler. Insulation appears to be moved into a nest like formation. Warning - From follow-up inspection 2023-07-07: At time of follow up inspection rodent nesting materials in the dry storage room in front of the walk in cooler has been removed. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Dead roaches on premises. One dead roach observed on the floor of the women's restroom. Operator swept and discarded the dead roach. Corrective Action Taken Warning - From follow-up inspection 2023-07-07: At time of follow up inspection no dead roaches observed in establishment. Time Extended Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired from 06/01/2023.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler opposite the grill, raw chicken stored on shelf over raw beef. Operator switched the storage levels. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 26 rodent droppings in the old walk in cooler that is now used as a dry storage room. Rodent droppings observed on metal beverage cans, the cardboard flats of soda and alcohol boxes as well as the floor beneath the shelf. Observed 3 rodent droppings in the dry storage area by the coffee pot and 5 rodent droppings on the floor under the shelf. Observed 3 rodent droppings on the stacked chairs by the women's restroom. Observed 6 rodent droppings on the shelf opposite the mens restroom. Operator had employees begin to sweep and clean the rodent droppings. Corrective Action Taken Warning

High Priority - Rodent burrow or rodent nesting materials present. Observed insulation under the dry storage shelf in the old walk in cooler area that appears moved from a hole in the wall underneath exterior metal sides of the walk in cooler. Insulation appears to be moved into a nest like formation. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the prep table by dry storage, butter (83F - Cold Holding) left out on the counter over night. On the prep table next to the fryers; milk bath (68F - Cold Holding) ice bath had mostly melted. Operator discarded and made a new milk mixture. On the service side of the main cook line; Tartar sauce (69F - Cold Holding) made in house, stored in a melted ice bath. Operator removed the Tartar sauce.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the prep table by dry storage, butter (83F - Cold Holding) left out on the counter over night. On the prep table next to the fryers; milk bath (68F - Cold Holding) ice bath had mostly melted. Operator discarded and made a new milk mixture. On the service side of the main cook line; Tartar sauce (69F - Cold Holding) made in house, stored in a melted ice bath. Operator removed the Tartar sauce. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on container of silverware behind the steak house bar. Operator relocated the chemical spray bottle. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date of last served.

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at the end of the cook line closest to the dish area has old food debris on the blade. Operator removed the can opener to be cleaned. White cutting board stored on prep table opposite the fryers has build up of food residue staining. Soda nozzle at front bar counter has syrup build up on nozzle. Corrective Action Taken Corrective Action Taken Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of certified food manager at time of inspection. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in the warewashing area. Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple food handler training certificates are screenshot copies of food handler certificates. Only two valid food handler certificates available. Repeat Violation Admin Complaint

Basic - Dead roaches on premises. One dead roach observed on the floor of the women's restroom. Operator swept and discarded the dead roach. Corrective Action Taken Warning

Basic - Employee eating in a food preparation or other restricted area. Employee eating sandwich on the service side of the pass through window. Employee drink stored on clean prep table at the end of the cook line. Operator relocated all employee food and drinks. Corrected On-Site

Basic - Floors, walls and ceilings soiled/has accumulation of debris. Floors through establishment under kitchen equipment and shelves have build up of debris. Ceiling vents through kitchen area have accumulation of dust. Walk in cooler floor has accumulation of food debris. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler on the main cook line opposite the grill has exposed insulation in the door of the reach in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backside of the fryers has accumulation of flour and grease debris. Multiple reach in cooler door gaskets with food debris build up.

Basic - Old labels stuck to food containers after cleaning. Old stickers on clean containers on shelf over three compartment sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standup reach in cooler on the service side of the cook line has build up of food debris at the base of the cooler. Operator began to clean the reach in cooler. Corrective Action Taken

Basic - Single-service articles improperly stored. Single service carry out containers stored on the floor of the dry storage room.

Basic - Standing water in bottom of reach-in-cooler. In the main cook line middle reach in cooler opposite the grill, standing water at the base of the cooler.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer solution bucket stored on the cook line at 0ppm. Operator states left out from either the morning or previous day.

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw shell eggs stored over container on corn on the cob in the husk. Operator relocated the raw shell eggs. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At the non in use bar on the reds side of the establishment, chemical spray bottle stored over clean and sorted silverware. Operator relocated the chemical spray bottle. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. In the two door stand up reach in cooler, container of oysters missing the shellstock tag. Operator states placed with completed shell stock tags, replaced the tag bag with the container of oysters. Corrected On-Site

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 the two door stand up reach in cooler, open containers of milk and half and half stored from the previous day with no product date marking. Operator placed date marked on the open containers. 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the stand up reach in coolers have build up of debris at the base of the cooler. Reach in freezer doors have build up of mold like substance. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. At time of inspection no proof of certified food manager for establishment. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink in the warewashing and prep hand wash sink. Operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink in the warewashing and prep area with no hand wash soap. Operator provided hand soap. Corrected On-Site Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. At time of inspection 5 food handler training certificates that are scanned or screenshot copies of food handler training.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean prep table next to the fryer. Operator voluntarily discarded the employee beverage. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet. Repeat Violation

Basic - Floor, Ceiling, Walls soiled/has accumulation of debris. Through kitchen and warewashing/prep area, ceiling tiles have accumulation of dust, floors have accumulation of food debris. Repeat Violation

Basic - Food stored on floor. In the dry storage room, jug of fryer oil stored on the floor. Operator relocated the fryer oil to the correct storage location. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Flip top reach in cooler opposite the flat top grill missing interior lining to cooler door with exposed insulation.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour container on shelf next to the fryer lacking product labeling. Operator labeled the bulk container. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Container of employee ibuprofen stored on the prep table at the entrance to the main cook line next to not in use equipment. Operator relocated the employee medicine. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. In the walk in cooler on the top shelf, package of bread rolls with blue mold like substance on the ends. Operator discarded the bread rolls. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw beef stored over cooked mushrooms and raw fish stored over corn on the cob. Operator relocated the items to the proper storage levels. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At the front bar counter, chemical spray bottle stored on the prep table over the ice well for drink ice. Employee relocated the chemical spray bottle. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with the date of last served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wooden prep board on main kitchen line closest to the dish area has mold like substance spots on the wood. Reach in cooler door gaskets on the main line have build up of food debris residue. Can opener on the service side prep table has old food debris on the blade. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test the dish machine. Repeat Violation

Intermediate - No soap provided at handwash sink. No hand soap available at the hand wash sink in the warewashing 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. At time of inspection two employee food handler training certificates available, both certificates expired. Warning

Intermediate - Spray bottle containing toxic substance not labeled. On the bottom shelf of the prep table at the entrance to the kitchen, green chemical spray bottle with no product labeling. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the top of the ice well with food being cold held underneath. Operator relocated the employee beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage room, employee personal backpack stored over box of marshmallows. Operator relocated the employee bag. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment clean containers stacked while wet.

Basic - Equipment in poor repair. Standup reach in cooler on the service side of the main cook line has torn cooler door gaskets.

Basic - Floor, Ceiling, Walls soiled/has accumulation of debris. Through kitchen, prep, dry storage and warewashing area, floors have accumulation of debris, walls have accumulation of food residue, ceiling vents have accumulation of dust.

Basic - Hole in or other damage to wall. Multiple holes in the walls through kitchen and dry storage areas.

Basic - No copy of latest inspection report available. No copy of the last inspection available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system over the flat top grill hood filters have grease build up. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On the storage shelf over the three compartment sink, clean containers with old labels still attached.

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line shelf of the prep table at the entrance to the main cook line.

Basic - Standing water in bottom of reach-in-cooler. Flip top reach in cooler on the main cook line opposite the oven has standing water at the base of the cooler. Repeat Violation

Basic - Utensils in poor condition. In use spatula stored in the flat top grill has melted plastic handle.

Basic - Working containers of food removed from original container not identified by common name. On the bottom shelf of the prep table opposite the ice bin, bulk container of sugar with no product label.

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. Establishment has created a partition in the middle of the restaurant separating the floor plan into two halves and operating as two different restaurant concepts. Establishment has added restroom in rear of "RED's" dining , Three compartment sink at bar, reach in coolers in rear. Existing Plans need updating. Warning - From follow-up inspection 2021-07-09: At todays callback : Establishment has submitted plans to plan review, they are not yet approved ( Time extended to 60 days. ) Time Extended