CITY FIRE

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator primed machine and ran a couple cycles. Recheck 100ppm. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. reduced oxygen packaged stroganoff prepped 4/9, chili prepped 4/7 in walk in cooler. Items are not marked with production time. See stop sale.

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. reduced oxygen packaged stroganoff prepped 4/9, chili prepped 4/7 in walk in cooler. Items are not marked with production time. See stop sale.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at kitchen dish machine. Operator changed chemical bucket and rechecked 100ppm Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish machine area

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler in back cook line area

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear pans on dish rack

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Employee marked production time. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Cutting board on back line with deep cut marks. - From follow-up inspection 2025-07-14: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Outside walk in cooler the metal floor is peeling up causing the floor to no longer be easily cleanable. - From follow-up inspection 2025-07-14: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Can of crushed tomatoes on can shelf. Manager discarded. Corrected On-Site

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. 0 ppm chlorine then 100F ppm. Repeat Violation Admin Complaint

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. Female employee touched face and money then picked up ice scoop without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At indoor bar: half and half 52F and eggnog 48F. Both items placed in cooler today. Manager discarded. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. One hose bib behind indoor bar. Two hose bibs behind outdoor bar.

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. Cream cheese opened Monday with no date mark.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at indoor bar. Interior of ice bin in kitchen has mold like substance.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. In walk in cooler: Bags of pot pie mix. Bags of chili. Bags of beans.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink behind indoor bar has a water temperature of 79F.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of bag in a box soda. Removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor has food debris under equipment throughout kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in ice.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking on color under hand sink in ware wash area. Water leaking onto floor under ice bin.

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. 0ppm at indoor bar. Operator primed machine, 100ppm at recheck Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Scoop in hand wash sink in cook line area. Operator removed. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. In front line area. Operator double bucketed sanitizer. Corrected On-Site

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Keg coolers at both bars - From follow-up inspection 2023-11-29: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler, raw shell eggs above lettuce heads, also, raw chicken above raw shrimp, manager fixed. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler at the cook line, cut tomatoes date marked 05/05/23, manager fixed to 06/05/23. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, portion bags of beef 53F, bags of ham 48F, turkey 46F all items were moved to freezer, temperatures dropped below 43F. 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. Inspector provided a digital copy, manager printed and posted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at the bar area, employee cleaned. Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle not labeled, Manager labeled. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine and ice bin with mold like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep table, manager discarded all. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating at the cook line, employee stopped. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the dish machine area.

Basic - Standing water in bottom of reach-in-cooler. Reach-in coolers at the cook line and outdoor bar.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink. Operator removed strainer pan from hand sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink on cooks line.

Basic - Employee beverage container on a food preparation table in server station. Operator moved beverage from counter in server station. Corrected On-Site

Basic - Open dumpster lid. Operator closed lid on dumpster. Corrected On-Site Repeat Violation

Basic - Unsealed concrete floor in warewashing area or bathroom. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved wiping cloth from front kitchen area and placed in sanitizer bucket Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, without first washing hands.

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.

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. Inside walk in cooler (trays of mixed meets)and outside walk in coolers (ground beef and side of steaks)

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink.

Intermediate - Food-contact can opener surface soiled with food debris, mold-like substance or slime.

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/ 10 employees four front of the house and 6 back of the house. No certified managed on duty Rick parent chef on duty.

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. No training over the past 6 months.n

Intermediate - Spray bottle containing toxic substance not labeled. On counter by food pickup window

Basic - Beverages in a food dish room. restricted area.

Basic - Ceiling tile missing. 3 tiles missing.

Basic - Employee personal items stored above clean equipment and utensils, in dish room

Basic - Food not stored at least 6 inches off of the floor. Chicken stored on floor of walk in outside freezer.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Open dumpster lid.

Basic - Unsealed concrete floor in outside walk in coolers.

Basic - Walk-in cooler interior floor have accumulation of soil residues.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken stored over ground beef.

High Priority - Toxic substance/chemical improperly stored. Chemical on cooks line , in the prep area, on the ice machine, dish area, server station.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling vents soiled with accumulated food debris.

Basic - Equipment and utensils not properly air-dried - wet nesting. Drinking tumblers

Basic - In-use scraper stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves In front kitchen

Basic - Open dumpster lid.

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

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

Basic - Wood food-contact surface not properly sealed.

Basic - shelves have accumulation of soil residues. On cooks line