Closure Date: 03/11/2024
Violations:
- High Priority - On the top shelf on cook line odor ban spray bottle next to bread.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature, raw beef stored …
Violations:
- High Priority - On the top shelf on cook line odor ban spray bottle next to bread.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature, raw beef stored …
over raw bacon **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on the floor under cook line cooler in the main kitchen. 1 live on the floor in the upstairs prep room. **Admin Complaint**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 15 droppings on shelf under prep table. 8 on floor in liquor room **Admin Complaint**
- High Priority - Rodent nesting materials present on the floor under prep table.
- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Finish cook hamburger 170F ; cooked chicken (48F - Cold Holding); raw chicken (56F - Cold Holding); raw beef patties (56F - Cold Holding) ; raw shrimp (54F - Cold Holding); raw fish (54F - Cold Holding) **Repeat Violation** **Admin Complaint**
- High Priority - Vacuum breaker missing at hose bibb under hand wash sink on cookline
Source: Florida Department of Health
- High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on the floor under cook line cooler in the main kitchen. 1 live on the floor in the upstairs prep room. **Admin Complaint**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 15 droppings on shelf under prep table. 8 on floor in liquor room **Admin Complaint**
- High Priority - Rodent nesting materials present on the floor under prep table.
- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Finish cook hamburger 170F ; cooked chicken (48F - Cold Holding); raw chicken (56F - Cold Holding); raw beef patties (56F - Cold Holding) ; raw shrimp (54F - Cold Holding); raw fish (54F - Cold Holding) **Repeat Violation** **Admin Complaint**
- High Priority - Vacuum breaker missing at hose bibb under hand wash sink on cookline
Source: Florida Department of Health
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