The week's worst restaurant inspections in Jacksonville (Feb. 18)

El Potro Mexican Restaurant # 28 7200 Normandy Blvd, #12 Date of violation: Feb. 7, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total 1, High: 1, Intermediate: 0, Basic: 0 22-41-4: High Priority - - From initial inspection : 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 ppms primed 100 ppms **Corrected On-Site** **Warning** - From follow-up inspection 2019-02-07: 0 ppms by **Time Extended**

Als Craft Pizza Company 240 Third Street, Neptune Beach Date of violation: Feb. 7, 2019 Violation disposition: Warning Issued Violations: Total 5, High: 2, Intermediate: 2, Basic: 1 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal pan above triple sink, manager separated **Corrected On-Site** **Repeat Violation** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Top make table across from stove: Noodles 46-47°, chicken 48°, chicken. 45°, cheese 46°, pasta 48°, 45°. Talked to manager about fill lines. Manager moved items into walk in cooler to cool. Stand up reach in cooler: Lasagna 46°, cheese 45°, chicken 44°, lettuce 45°, steak 44°, roasted red pepper 44°, ham 47°, chicken 44°, steak 47°. Ambient 50° after leaving door open for a minute. Manager moved foods into walk in cooler. Called maintenance to take a look at coolers **Corrective Action Taken** **Repeat Violation** 03F-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza on rack, employee stated it was made at 4 but had no time marking at 4, only 5 pm for pizza currently in oven. Manager time marked pizza. **Corrected On-Site** 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Manager cleaned top interior **Corrected On-Site** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle at bar not labeled, manager labeled **Corrected On-Site**

Sheik Subs & Sandwiches 5172 Normandy Blvd Date of violation: Feb. 8, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total 2, High: 1, Intermediate: 1, Basic: 0 03A-16-4: High Priority - - From initial inspection : High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cornbeef 44° tuna 44° sausage 44° chicken 43° steak 44°; Placed ice under items in cooler **Corrective Action Taken** **Warning** - From follow-up inspection 2019-02-08: No TCS foods stored in walk in cooler, while waiting on repair man **Time Extended** 14-74-6: Intermediate - - From initial inspection : Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Cooler lines frozen behind unit **Warning** - From follow-up inspection 2019-02-08: Repair man out to get part **Time Extended**

Jacksonville Hilton Garden Inn 9745 Gate Pkwy Date of violation: Feb. 5, 2019 Violation disposition: Call Back - Admin. complaint recommended Violations: Total 3, High: 1, Intermediate: 1, Basic: 1 32-12-5: Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. No cover waste receptacle in unisex employees bathroom. **Warning** - From follow-up inspection 2019-02-05: Still the same. **Time Extended** 01B-02-4: High Priority - - From initial inspection : High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1. Cooked chicken and steak not date marked in glass reach in cooler on cook line. Cook unsure when cooked food was opened from original package. Operator discarded food. 2. Cooked quinoa, mashed potatoes and tomato sauce not date marked in main reach in cooler near dish area. Cook unable to tell when food was cooked. Operator discarded food. 3. sour cream and cooked garbanzo not date marked in main reach in cooler near dish area. Cook unable to tell when food was opened from original package. Operator discarded food. **Warning** - From follow-up inspection 2019-02-05: Cooked chicken 1/29/19, sliced ham 1/28/19, fresh mozzarella 1/28/19, shredded mozzarella 1/29/29, cooked pasta 1/26/19, sliced America no date mark, operator doesn't know when cheese was first opened. Cooked ribs with no date mark, and operator doesn't know when were they cooked. Operator stated dates showing on food are the dates foods were opened from original package and cooked. Operator discarded food. **Admin Complaint** 02C-03-4: Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. 1. Cooked chicken and steak not date marked in glass reach in cooler on cook line. Cook unsure when cooked food was opened from original package. Operator discarded food. See stop sale. 2. Cooked quinoa, mashed potatoes and tomato sauce not date marked in main reach in cooler near dish area. Cook unable to tell when food was cooked. Operator discarded food. See stop sale. 3. sour cream and cooked garbanzo not date marked in main reach in cooler near dish area. Cook unable to tell when food was opened from original package. Operator discarded food. See stop sale. 4. Cooked ribs, and American cheese not date marked in main reach in cooler near dish area. Cook stated ribs were cooked Friday and cheese was opened on Friday. Chef properly date marked food. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2019-02-05: Cooked chicken 1/29/19, sliced ham 1/28/19, fresh mozzarella 1/28/19, shredded mozzarella 1/29/29, cooked pasta 1/26/19, sliced America no date mark, operator doesn't know when cheese was first opened. Cooked ribs with no date mark, and operator doesn't know when were they cooked. Operator stated dates showing on food are the dates foods were opened from original package and cooked. Operator discarded food. See stop sale. **Admin Complaint**

For restaurant inspections conducted the week of Feb. 3, 2019 by safety and sanitation inspectors with the state’s Division of Hotels and Restaurants. The following restaurants, mobile food vendors and hot dog carts required a follow-up inspection after receiving one of the following four dispositions in a recent inspection: warning issued, callback - administrative complaint recommended, administrative complaint recommended or emergency closure ordered. The Florida Department of Business & Professional Regulation describes an inspection report as “a ‘snapshot’ of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.” The restaurants are listed in order of least violations to most. Restaurants that received an emergency closure order appear at the end of the list. (Restaurants may appear more than once.)

La Quinta Inn #1012 3199 Hartley Rd Date of violation: Feb. 5, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total 3, High: 1, Intermediate: 2, Basic: 0 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler - yogurt (60°F - Cold Holding); On counter - milk (47°F - Cold Holding); In reach in one door cooler - cut fruit (51°F - Cold Holding) Cut fruit had been placed out on buffet earlier. In one door cooler upstairs - milk (45°F - Cold Holding), yogurt (43-44°F - Cold Holding) recommended unblocking air flow by removing cardboard. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2019-02-05: No TCS food out during inspection. In reach in cooler - cut fruit 42°. In reach in cooler 2nd floor- milk 44°, yogurt 44° multiple containers **Time Extended** 22-63-4: Intermediate - - From initial inspection : Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Area around juice nozzles has accumulation of sticky debris. **Warning** - From follow-up inspection 2019-02-05: Juice nozzles have build up of sticky debris. **Time Extended** 05-08-4: Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Manager stated establishment does not have probe thermometer. **Warning** - From follow-up inspection 2019-02-05: Establishment has no probe thermometer **Time Extended**

Mad O Seafood 9735 Old St Augustine Rd, Suite 13 Date of violation: Feb. 5, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total 4, High: 3, Intermediate: 1, Basic: 0 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sitting on sink back of kitchen - soaking fish (68°F - Cold Holding); large box of chicken (47°F - Cold Holding). Chicken moved to freezer during inspection. Fish moved to reach in cooler during inspection. Inside reach in cooler - rice (47-49°F - Cold Holding) rice is in and out during lunch. Chicken came down to 43° **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2019-02-05: In 1 door cooler - cooked chicken 42°, cheese 42°, butter 42°, meat 42°, rice 73° rice was left out according to manager. Rice placed in freezer to rapidly cool. **Time Extended** 03B-01-5: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. At front meat empanada (129°F - Hot Holding). All other empanadas tested were 133° or above. Provided copy of time control form. **Repeat Violation** **Warning** - From follow-up inspection 2019-02-05: Empanada 127°, empanada 125°, empanada 111° **Time Extended** 29-37-4: High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose hangs well below rim of triple sink. **Repeat Violation** **Warning** - From follow-up inspection 2019-02-05: Spray hose hanging lower than floor rim. **Time Extended** 02C-02-4: Intermediate - - From initial inspection : Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Vegetables cooked made day before yesterday **Repeat Violation** **Warning** - From follow-up inspection 2019-02-05: Items marked in reach in cooler **Time Extended*

Jacksonville Hilton Garden Inn 9745 Gate Pkwy Date of violation: Feb. 6, 2019 Violation disposition: Call Back - Admin. complaint recommended Violations: Total 2, High: 1, Intermediate: 1, Basic: 0 01B-02-4: High Priority - - From initial inspection : High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1. Cooked chicken and steak not date marked in glass reach in cooler on cook line. Cook unsure when cooked food was opened from original package. Operator discarded food. 2. Cooked quinoa, mashed potatoes and tomato sauce not date marked in main reach in cooler near dish area. Cook unable to tell when food was cooked. Operator discarded food. 3. sour cream and cooked garbanzo not date marked in main reach in cooler near dish area. Cook unable to tell when food was opened from original package. Operator discarded food. **Warning** - From follow-up inspection 2019-02-05: Cooked chicken 1/29/19, sliced ham 1/28/19, fresh mozzarella 1/28/19, shredded mozzarella 1/29/29, cooked pasta 1/26/19, sliced America no date mark, operator doesn't know when cheese was first opened. Cooked ribs with no date mark, and operator doesn't know when were they cooked. Operator stated dates showing on food are the dates foods were opened from original package and cooked. Operator discarded food. **Admin Complaint** - From follow-up inspection 2019-02-06: Cooked garbanzo with 1/29/19. Chef stated garbanzo beans were opened from a can on 1/29/19. Chef discarded garbanzos. **Admin Complaint** 02C-03-4: Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. 1. Cooked chicken and steak not date marked in glass reach in cooler on cook line. Cook unsure when cooked food was opened from original package. Operator discarded food. See stop sale. 2. Cooked quinoa, mashed potatoes and tomato sauce not date marked in main reach in cooler near dish area. Cook unable to tell when food was cooked. Operator discarded food. See stop sale. 3. sour cream and cooked garbanzo not date marked in main reach in cooler near dish area. Cook unable to tell when food was opened from original package. Operator discarded food. See stop sale. 4. Cooked ribs, and American cheese not date marked in main reach in cooler near dish area. Cook stated ribs were cooked Friday and cheese was opened on Friday. Chef properly date marked food. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2019-02-05: Cooked chicken 1/29/19, sliced ham 1/28/19, fresh mozzarella 1/28/19, shredded mozzarella 1/29/29, cooked pasta 1/26/19, sliced America no date mark, operator doesn't know when cheese was first opened. Cooked ribs with no date mark, and operator doesn't know when were they cooked. Operator stated dates showing on food are the dates foods were opened from original package and cooked. Operator discarded food. See stop sale. **Admin Complaint** - From follow-up inspection 2019-02-06: Cooked garbanzo with 1/29/19. Chef stated garbanzo beans were opened from a can on 1/29/19. Chef discarded garbanzos. See stop sale. **Admin Complaint**

Flaming Seafood & Bbq 1289 Penman Rd, Jacksonville Beach Date of violation: Feb. 8, 2019 Violation disposition: Call Back - Admin. complaint recommended Violations: Total 3, High: 1, Intermediate: 0, Basic: 2 36-34-5: Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent near triple sink and surrounding ceiling tiles dusty - From follow-up inspection 2019-02-08: No change **Time Extended** 08B-12-4: Basic - - From initial inspection : Basic - Food stored in holding unit not covered. Back room reach in cooler: tray and containers of raw chicken and wings. Explained to manager when It's a working cooler foods can be uncovered but not in storage - From follow-up inspection 2019-02-08: Beef in reach in cooler no cover **Time Extended** 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table top: Beef 50°, chicken 529, beef 47°, calamari 47°, shrimp 46°, chicken 47°, bacon wrapped mushrooms 54°, bacon wrapped jalapeno 50°. Employee stated someone is coming to look at cooler, asked person in charge to move all foods into reach in cooler instead of keeping on top. Employee removed foods from top **Corrective Action Taken** - From follow-up inspection 2019-02-08: Make table: beef 45°: beef 48°, bacon with asparagus 48°, bacon with mushrooms 56°, bacon with pepper 58°, chicken 42°, shrimp 30°. Manager stated food was brought out from reach in cooler at 2:00. Manager has ice bags on product **Admin Complaint** **Corrective Action Taken**

Best Western Cecil Field Inn & Suites 525 Chaffee Pt Blvd Date of violation: Feb. 5, 2019 Violation disposition: Call Back - Admin. complaint recommended Violations: Total 5, High: 1, Intermediate: 3, Basic: 1 14-67-4: Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Upright cooler in kitchen **Warning** - From follow-up inspection 2019-01-15: Still torn **Time Extended** - From follow-up inspection 2019-01-23: Still torn **Time Extended** - From follow-up inspection 2019-01-24: Still torn **Time Extended** - From follow-up inspection 2019-01-28: Still torn **Time Extended** - From follow-up inspection 2019-01-30: Still torn **Time Extended** - From follow-up inspection 2019-02-01: Still torn **Time Extended** - From follow-up inspection 2019-02-05: Still torn **Time Extended** 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 53° cream cheese, non uht creamer, boiled eggs-commercial in little cooler at front counter, employee placed them in freezer to cool down **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2019-01-15: 43° eggs, and 50° cream cheese, and non uht creamer in little cooler at front counter, cream cheese and non uht were iced down, cooler reading 43° **Admin Complaint** - From follow-up inspection 2019-01-23: 44-52° boiled eggs, non uht creamers, yogurt and cream cheese, little cooler at 46°, front counter **Admin Complaint** - From follow-up inspection 2019-01-24: 46-50° yogurt, cream cheese, non uht creamer, boiled eggs in little cooler at front counter, cooler reading 52° **Admin Complaint** - From follow-up inspection 2019-01-28: 49-53° cream cheese, boiled eggs, non uht creamer in front counter cooler **Admin Complaint** - From follow-up inspection 2019-01-30: Boiled eggs, cream cheese, non uht creamer at 54°, front counter cooler. Little cooler at front counter reading 57° **Time Extended** - From follow-up inspection 2019-02-01: 48-50° yogurt, non uht, boiled eggs, cream cheese, in little cooler at front counter, 48° cooler **Admin Complaint** - From follow-up inspection 2019-02-05: 48° yogurt and boiled eggs in front counter cooler, 40° cream cheese, non uht creamer in upright cooler in kitchen**Admin Complaint** **Admin Complaint** 53A-07-6: Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Expired in December 2018 **Warning** - From follow-up inspection 2019-01-15: None **Time Extended** - From follow-up inspection 2019-01-23: None **Time Extended** - From follow-up inspection 2019-01-24: None **Time Extended** - From follow-up inspection 2019-01-28: None **Time Extended** - From follow-up inspection 2019-01-30: None **Time Extended** - From follow-up inspection 2019-02-01: None **Time Extended** - From follow-up inspection 2019-02-05: None **Time Extended** 53B-01-5: Intermediate - - From initial inspection : 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. None **Repeat Violation** **Warning** - From follow-up inspection 2019-01-15: None **Time Extended** - From follow-up inspection 2019-01-23: None **Time Extended** - From follow-up inspection 2019-01-24: None **Time Extended** - From follow-up inspection 2019-01-28: None **Time Extended** - From follow-up inspection 2019-01-30: None **Time Extended** - From follow-up inspection 2019-02-01: None **Time Extended** - From follow-up inspection 2019-02-05: None **Time Extended** 16-34-4: Intermediate - - From initial inspection : Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning** - From follow-up inspection 2019-01-15: None **Time Extended** - From follow-up inspection 2019-01-23: None **Time Extended** - From follow-up inspection 2019-01-24: Don't have them **Time Extended** - From follow-up inspection 2019-01-28: Still none **Time Extended** - From follow-up inspection 2019-01-30: None **Time Extended** - From follow-up inspection 2019-02-01: None **Time Extended** - From follow-up inspection 2019-02-05: None **Time Extended**

Bambino Scoops 2771 Monument Rd Ste 36 Date of violation: Feb. 5, 2019 Violation disposition: Warning Issued Violations: Total 8, High: 1, Intermediate: 2, Basic: 5 32-04-4: Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Rest room by back door. **Repeat Violation** **Warning** 36-37-4: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ceiling in kitchen and at gelato station is porous acoustical tile. **Warning** 50-09-4: Basic - Current Hotel and Restaurant license not displayed. **Warning** 51-18-6: Basic - No copy of latest inspection report available. **Warning** 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket by back door. **Warning** 22-38-4: High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Warning** 31A-04-4: Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Establishment has a variance to have a portable hand sink at gelato station. Hand sink is not present during this inspection. **Warning** 53B-01-5: 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. **Warning**

Best Western Cecil Field Inn & Suites 525 Chaffee Pt Blvd Date of violation: Feb. 7, 2019 Violation disposition: Call Back - Admin. complaint recommended Violations: Total 5, High: 1, Intermediate: 3, Basic: 1 14-67-4: Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Upright cooler in kitchen **Warning** - From follow-up inspection 2019-01-15: Still torn **Time Extended** - From follow-up inspection 2019-01-23: Still torn **Time Extended** - From follow-up inspection 2019-01-24: Still torn **Time Extended** - From follow-up inspection 2019-01-28: Still torn **Time Extended** - From follow-up inspection 2019-01-30: Still torn **Time Extended** - From follow-up inspection 2019-02-01: Still torn **Time Extended** - From follow-up inspection 2019-02-05: Still torn **Time Extended** - From follow-up inspection 2019-02-07: Still torn **Time Extended** 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 53° cream cheese, non uht creamer, boiled eggs-commercial in little cooler at front counter, employee placed them in freezer to cool down **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2019-01-15: 43° eggs, and 50° cream cheese, and non uht creamer in little cooler at front counter, cream cheese and non uht were iced down, cooler reading 43° **Admin Complaint** - From follow-up inspection 2019-01-23: 44-52° boiled eggs, non uht creamers, yogurt and cream cheese, little cooler at 46°, front counter **Admin Complaint** - From follow-up inspection 2019-01-24: 46-50° yogurt, cream cheese, non uht creamer, boiled eggs in little cooler at front counter, cooler reading 52° **Admin Complaint** - From follow-up inspection 2019-01-28: 49-53° cream cheese, boiled eggs, non uht creamer in front counter cooler **Admin Complaint** - From follow-up inspection 2019-01-30: Boiled eggs, cream cheese, non uht creamer at 54°, front counter cooler. Little cooler at front counter reading 57° **Time Extended** - From follow-up inspection 2019-02-01: 48-50° yogurt, non uht, boiled eggs, cream cheese, in little cooler at front counter, 48° cooler **Admin Complaint** - From follow-up inspection 2019-02-05: 48° yogurt and boiled eggs in front counter cooler, 40° cream cheese, non uht creamer in upright cooler in kitchen**Admin Complaint** **Admin Complaint** - From follow-up inspection 2019-02-07: 48-53° non uht creamer, boiled eggs, cream cheese in front counter cooler **Admin Complaint** 53A-07-6: Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Expired in December 2018 **Warning** - From follow-up inspection 2019-01-15: None **Time Extended** - From follow-up inspection 2019-01-23: None **Time Extended** - From follow-up inspection 2019-01-24: None **Time Extended** - From follow-up inspection 2019-01-28: None **Time Extended** - From follow-up inspection 2019-01-30: None **Time Extended** - From follow-up inspection 2019-02-01: None **Time Extended** - From follow-up inspection 2019-02-05: None **Time Extended** - From follow-up inspection 2019-02-07: None **Time Extended** 53B-01-5: Intermediate - - From initial inspection : 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. None **Repeat Violation** **Warning** - From follow-up inspection 2019-01-15: None **Time Extended** - From follow-up inspection 2019-01-23: None **Time Extended** - From follow-up inspection 2019-01-24: None **Time Extended** - From follow-up inspection 2019-01-28: None **Time Extended** - From follow-up inspection 2019-01-30: None **Time Extended** - From follow-up inspection 2019-02-01: None **Time Extended** - From follow-up inspection 2019-02-05: None **Time Extended** - From follow-up inspection 2019-02-07: None **Time Extended** 16-34-4: Intermediate - - From initial inspection : Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning** - From follow-up inspection 2019-01-15: None **Time Extended** - From follow-up inspection 2019-01-23: None **Time Extended** - From follow-up inspection 2019-01-24: Don't have them **Time Extended** - From follow-up inspection 2019-01-28: Still none **Time Extended** - From follow-up inspection 2019-01-30: None **Time Extended** - From follow-up inspection 2019-02-01: None **Time Extended** - From follow-up inspection 2019-02-05: None **Time Extended** - From follow-up inspection 2019-02-07: None **Time Extended**

Anthonys Gourmet Catering 670 Kingsley Ave, Orange Park Date of violation: Feb. 8, 2019 Violation disposition: Warning Issued Violations: Total 7, High: 1, Intermediate: 2, Basic: 4 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch by grill, cookies by microwave. Items moved. **Corrected On-Site** 33-23-4: Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster is partially on dirt 33-16-4: Basic - Open dumpster lid. 25-35-4: Basic - Reuse of single-use articles. Foil pans being washed and reused. 01B-07-4: High Priority - Food with mold-like growth. See stop sale. Dill Havarti, discarded during inspection. 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On panel 51-16-7: 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 30 days. Ice machine relocated from outside kitchen entrance to inside storage area next to kitchen.

Lynch's Irish Pub 514 N 1st St Date of violation: Feb. 4, 2019 Violation disposition: Warning Issued Violations: Total 8, High: 1, Intermediate: 4, Basic: 3 12B-12-4: Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink no lid or straw by microwave, chef removed **Corrected On-Site** 52-13-4: Basic - Establishment advertised a specific brand of a product, but used another brand. Brunch menu states they are using Kerry's gold Irish cheddars for their Mac and cheese and omelets. Currently have Donovan's Irish cheddar. Manager stated they have a new supplier. Suggested changing menu to just say Irish cheddar. Also on brunch menu they claim to have black angus sirloin, package and invoice does not stated black angus. Usually supplier is out and had to go through a different company, suggested if establishment usually has black angus to just have a note on menu or bar that they are currently out of that product and using. 21-04-4: Basic - In-use wet wiping cloth/towel used under cutting board. Towel under cutting board by steam well, chef removed **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Storage room: box of bacon 69° on top of reach in freezer, chef stated it's been sitting out for about 30mins. Chef voluntarily discarded. Bar reach in cooler: heavy cream 47-48° ambient in reach in cooler 40°. Manager unsure why item is out of temperature and decided to voluntarily discard. Manager removed items blocking fan. **Corrective Action Taken** **Repeat Violation** 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Under shield and corners 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple foods in stand up reach in cooler: boiled eggs, pasta, beans, and corn beef. All made yesterday morning/afternoon. Chef dated all foods **Corrected On-Site** 22-07-4: Intermediate - Slicer blade guard soiled with old food debris. Storage room on prep table, old/crusted food in guard **Repeat Violation** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle in mop closet, manager labeled **Corrected On-Site**

Dunkin Donuts 8520 Baymeadows Rd Date of violation: Feb. 8, 2019 Violation disposition: Warning Issued Violations: Total 8, High: 2, Intermediate: 1, Basic: 5 2-12-5: Basic - Covered waste receptacle not provided in women's bathroom. For women's rest room **Warning** 14-09-4: Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooler in prep area has deep cut marks. **Repeat Violation** **Warning** 10-08-4: Basic - Ice scoop handle in contact with ice. Ice scoop in bin under front counter, moved by manager during inspection. **Corrected On-Site** **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. Needed inside 1 door cooler under front counter **Warning** 25-06-4: Basic - Single-service articles not stored inverted or protected from contamination. Box of single service cups stored on floor, moved by manager during inspection. **Corrected On-Site** **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On front counter - milk (57°F - Cold Holding) milk was sitting out at start of inspection. On prep area - numerous individual butters (71°F - Cold Holding) manager moved butters inside of cooler. **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Above prep area - everything bagels (67-71°F - Hot Holding). Everything bagels contain dehydrated onion, dehydrated garlic. Provided time control forms. In hot box - egg (133°F - Hot Holding); egg (129°F - Hot Holding). Provided time control forms. **Warning** 31A-11-4: Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in front hand washing sink **Warning**

Wasabi Japanese Restaurant 10206 River Coast Rd Date of violation: Feb. 6, 2019 Violation disposition: Warning Issued Violations: Total 7, High: 2, Intermediate: 1, Basic: 4 35A-03-4: Basic - Dead roaches on premises. Observed a dead roach under sushi counter near register. Operator removed dead roach. **Corrected On-Site** **Warning** 13-07-4: Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed sushi chef making rolls while wearing a watch. **Warning** 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Wet cups stacked up together next to soda machine in server station. **Warning** 14-41-4: Basic - Walk-in cooler gasket torn/in disrepair. Walk in freezer gasket torn. **Repeat Violation** **Warning** 12A-12-4: High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed sushi chef handling raw tuna and then handling shredded carrots. Shredded carrots served raw. Also observed same chef handling raw salmon and then touching toaster handle with soiled gloves. Chef then washed hands and began handling cooked fish, and cooked rice and then handled same toaster Handel he previous touch. After he continued handling cooked food without changing his gloves nor washing his hands. **Warning** 09-01-4: 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. Observed sushi chef handling raw fish for a roll not wearing gloves. Chef voluntarily discarded raw fish, and washed his hands and put on gloves. **Corrected On-Site** **Warning** 31A-11-4: Intermediate - Handwash sink used for purposes other than handwashing. Observed sushi chef rinsing off wiping towel inside handwash sink. **Warning**

Tossgreen 76 S Laura St Ste 101 Date of violation: Feb. 4, 2019 Violation disposition: Warning Issued Violations: Total 8, High: 4, Intermediate: 2, Basic: 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep area near bread press. Moved to under register **Corrected On-Site** **Warning** 40-06-4: Basic - Employee personal items stored in or above a food preparation area. Cell phone on rep area near bread press up front. Moved **Corrected On-Site** **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 47° boiled egg 49° corn 50° pico 48° chick peas 48° cooked broccoli 48° Brussels sprouts48° Employee didn't turn cooler on, power for cooler turnt on. **Corrective Action Taken** **Warning** 03D-06-4: High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Chicken peas 47° black beans 47° Stored in walk in cooler over weekend dated 2-1-19 Today is 2-4-19 **Warning** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Shelled eggs over butter,beets and carrots. Operator moved shelled eggs to lowest shelf **Corrected On-Site** **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken peas 47° black beans 47° Stored in walk in cooler over weekend dated 2-1-19 today is 2-4-19 **Warning** 03D-16-4: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beans in chick peas in walk in cooler **Warning** 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Falafel in walk in cooler no date marking, operator states made Friday, date placed on item **Corrected On-Site** **Warning**

Cliff's Bar & Grill 3033 Monument Rd Date of violation: Feb. 5, 2019 Violation disposition: Warning Issued Violations: Total 8, High: 2, Intermediate: 0, Basic: 6 1-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank by entrance to kitchen. Secured by manager. **Corrected On-Site** **Warning** 36-07-4: Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Carpet in back storage room behind side bar. Room has beer cooler. **Repeat Violation** **Warning** 36-32-5: Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen to left of hand sink. Side storage room has tiles missing. **Warning** 14-11-4: Basic - Equipment in poor repair. Make table reach in cooler in kitchen. Make table reach in cooler in kitchen: mozzarella (49°F - Cold Holding); cut tomato (49-50°F - Cold Holding); cheddar (50°F - Cold Holding); marinara sauce (48-49°F - Cold Holding). Marinara sauce has seasonings added to canned pizza sauce. Cooler was not working properly at open per manager. **Warning** 36-18-4: Basic - Floor tiles cracked, broken or in disrepair. Under fry vats. **Warning** 36-14-4: Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Under fry vats. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table reach in cooler in kitchen: mozzarella (49°F - Cold Holding); cut tomato (49-50°F - Cold Holding); cheddar (50°F - Cold Holding); marinara sauce (48-49°F - Cold Holding). Marinara sauce has seasonings added to canned pizza sauce. Cooler was not working properly at open per manager. **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Make table reach in cooler in kitchen: mozzarella (49°F - Cold Holding); cut tomato (49-50°F - Cold Holding); cheddar (50°F - Cold Holding); marinara sauce (48-49°F - Cold Holding). Marinara sauce has seasonings added to canned pizza sauce. Cooler was not working properly at open per manager. **Warning**

Zaxbys 12301 San Jose Blvd Date of violation: Feb. 8, 2019 Violation disposition: Warning Issued Violations: Total 8, High: 4, Intermediate: 2, Basic: 2 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. Needed in raw chicken breading cooler, in prep cooler front of establishment **Warning** 29-49-5: Basic - Observed standing water in bottom of reach-in cooler. Standing water observed in cooler front of kitchen **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In prep area - blue cheese (54°F - Cold Holding) **Repeat Violation** **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. In prep area - chicken (126°F - Hot Holding) In hot box left of fryers - fried chicken (131°F - Hot Holding); chicken wings (128-131°F - Hot Holding) Manager turned up hot box **Warning** 03D-06-4: High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In front prep area - cut tomatoes (44-49°F - Cooling) made around 9 am In glass reach in cooler - 9 bins of lettuce (50-53°F - Cooling). Items were prepped shortly after 10am, had manager moved to walk in freezer to rapidly cool. Lettuce came down to 43° during inspection. In right prep area -cut tomatoes (46°F - Cooling) made around 9 am **Corrective Action Taken** **Repeat Violation** **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In prep area -blue cheese (54°F - Cold Holding) In front prep area - cut tomatoes (44-49°F - Cooling) made around 9 am In right prep area -cut tomatoes (46°F - Cooling) made around 9 am **Warning** 05-05-4: Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in cooler drawers reading 27°, actual food temperature inside is 42° **Warning** 03D-16-4: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. In glass reach in cooler - 9 bins of lettuce (50-53°F - Cooling). Items were prepped shortly after 10am, had manager moved to walk in freezer to rapidly cool. Lettuce came down to 43° during inspection. Lettuce bins were tightly covered. Lettuce was placed in walk in freezer and came down to 41° by end of inspection. **Corrected On-Site** **Repeat Violation** **Warning**

Krystal Jax-13 5814 Normandy Blvd Date of violation: Feb. 4, 2019 Violation disposition: Warning Issued Violations: Total 9, High: 3, Intermediate: 2, Basic: 4 10-07-4: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 83° for grits and eggs scooper. Water removed. Advised to maintain at 135° or no water at all **Corrected On-Site** **Repeat Violation** **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler near drive Thur window, manager provided **Corrected On-Site** **Warning** 16-48-4: Basic - Old food stuck to clean dishware/utensils. Wings in reach in cooler with a discard by 1-23-19 date on it today is 2-4-19 operator states employee didn't change lid **Warning** 21-44-1: Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored next to steam table where chilli is held and in-front of shake machine **Warning** 21-08-4: Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppms sanitizer bucket, **Warning** 12A-25-4: 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. Employee on grill adjusted cloths and touched face several times, hands washed and gloves changed **Corrected On-Site** **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wings 58° in reach in cooler near take out window **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Wing 58° stored in reach in cooler over 4 hours **Warning** 27-23-4: Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 82° with only hot water on **Warning** 53B-05-5: 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. **Warning**

Mama Mias Pizzeria & Italian Restaurant 12220 Atlantic Blvd Ste #114 Date of violation: Feb. 6, 2019 Violation disposition: Warning Issued Violations: Total 9, High: 2, Intermediate: 3, Basic: 4 29-18-4: Basic - Drain cover(s) missing. Under triple sink, manager placed cover back over drain **Corrected On-Site** 14-31-4: Basic - Nonfood-grade bags used in direct contact with food. Ground cooked sausage in smiley face grocery bags in stand up reach in freezer, manager removed and placed into food grade bags **Corrected On-Site** 21-38-4: Basic - Wiping cloth sanitizing solution stored on the floor. Switzerland bin on floor by make table, manager double bin **Corrected On-Site** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Powder sugar in feta bucket under kitchen prep table, manager labeled **Corrected On-Site** **Repeat Violation** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table: Pasta 50° made yesterday unsure why item is out of temperature. heavy cream 45-46° and garlic in oil 44° suggested only filling pans half way. Manager moved items into reach in freezer to rapid cool. Heavy cream 42°, pasta 41°, garlic in oil 40°**Repeat Violation** **Corrected On-Site** **Repeat Violation** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Boxed raw sausage in walk in cooler over containers of dough and boxed cheese. Manager removed **Corrected On-Site** **Repeat Violation** 22-22-4: Intermediate - Encrusted material on can opener blade. Manager removed and cleaned from prep table in kitchen **Corrected On-Site** **Repeat Violation** 53A-05-6: 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/ 2 cooks and 2 servers all engaged in food, certified food manager not here during inspection 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Make table: pasta made yesterday after lunch Stand up reach in cooler: fried eggplant made around same time yesterday. Manager dated both **Corrected On-Site** **Repeat Violation**

Burger King 11872 Lem Turner Rd Date of violation: Feb. 6, 2019 Violation disposition: Warning Issued Violations: Total 9, High: 3, Intermediate: 2, Basic: 4 08B-38-4: Basic - Food stored on floor. Three buckets of pickles stored on floor near 1st drive thru window near three compartment sink 14-70-4: Basic - Ice buildup in walk-in freezer. Ice build up on floor in walk-in freezer 33-16-4: Basic - Open dumpster lid. Open Door on dumpster **Repeat Violation** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Torn gasket on tall reach-in freezer 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. liquid eggs (50°F - Cold Holding) open container of liquid eggs stored on shelf in walk-in cooler. Per manager liquid eggs were out of cooler for 15 minutes while they were changing over from breakfast to lunch. **Repeat Violation** 08A-03-5: High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken stored over French fries in small reach-in freezer near fryer, manager moved all chicken products to tall reach-in freezer during inspection **Corrected On-Site** **Repeat Violation** 41-01-4: High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Chemical spray bottle labeled rest room cleaner stored on white cutting board at end of cooks line, employee moved spray bottle during inspection **Repeat Violation** 22-02-4: Intermediate - Accumulation of food debris/grease on food-contact surface. Interior of hot holding unit above fry station is soiled with food and grease debris 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of reach-in freezer is soiled with food debris near broiler

Aroi Thai 820 Lomax St Date of violation: Feb. 6, 2019 Violation disposition: Warning Issued Violations: Total 9, High: 1, Intermediate: 2, Basic: 6 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Bowl in dry rice used as a scooper. Bowl removed **Corrected On-Site** **Repeat Violation** **Warning** 08B-44-4: Basic - Case/container/bag of food stored on floor in kitchen. Container of sugar,rice and oil stored on floor in kitchen **Repeat Violation** **Warning** 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on flip top cooler in kitchen **Warning** 10-07-4: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 83° Operator discarded water **Corrected On-Site** **Warning** 06-04-4: Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimps and scallops thawing at room temperature next to triple sink. Moved to cooler **Corrective Action Taken** **Warning** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. White powder in a clear container employee states users for food but it not flour, needs to be labeled **Warning** 03F-01-4: High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. Time marking stated 10:30-3:00pm Operator changed the time to 2:30 **Corrected On-Site** **Warning** 53B-01-5: 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. **Warning** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple substance inside not labeled **Warning**

Rib Shack 3861 Baymeadows Rd Date of violation: Feb. 4, 2019 Violation disposition: Warning Issued Violations: Total 9, High: 4, Intermediate: 2, Basic: 3 10-12-4: Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop at front counter in blue storage container with build up of stagnant water in the bottom. Scoop and hlder removed to be cleaned **Corrective Action Taken** **Warning** 29-08-4: Basic - Plumbing system in disrepair. Faucet at three compartment sink leaking when turned on. Mop sink faucets. **Warning** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Starting to tear on four door reach in cooler in back kitchen area. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All TCS foods in walk in cooler at 45-47°F, ; beef (46°F ); beef (46°F); ribs (46°F); chicken (46°F); beef (46°F); ribs (47°F); sloppy joe (48°F); ribs (48°F); baked beans (46°F); cheese (46°F) **Warning** 08A-03-5: High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Packages of beef ribs in upright two doored reach in freezer, stored over open box of ready to eat foods. **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. TCS items in walk in cooler. **Repeat Violation** **Warning** 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet under hand-sink near bbq pit, has hose attached for use at the pit, without a backflow preventer. **Warning** 53A-03-6: Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owners certificate expired 10/21/18 **Warning** 53B-05-5: 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. All expired 10/18 **Warning**

Dunkin Donuts 3930 Sunbeam Rd Date of violation: Feb. 6, 2019 Violation disposition: Warning Issued Violations: Total 10, High: 3, Intermediate: 5, Basic: 2 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Multiple employee items stored on dry items back of kitchen by back door. **Warning** 21-44-1: Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored directly next to drink mixes bottom shelf under front counter. Sanitizer bucket stored over clean pumps in shelf across from front counter **Warning** 21-38-4: Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth bucket stored on floor right of prep cooler. Moved by manager. **Corrected On-Site** **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In prep cooler - cream cheese (43-47°F - Cold Holding) In walk in cooler - 8 cases milk (48°F - Cold Holding); 1.5 Case skim milk (48°F - Cold Holding); 12 milk individual (48°F - Cold Holding); 26 chocolate (48°F - Cold Holding); 48 cinnamon cream cheese (48°F - Cold Holding); 48 strawberry cream cheese (48°F - Cold Holding); 3 32 oz almond milk (48°F - Cold Holding); creamers 1 box (48-49°F - Cold Holding); 2 butter 48 oz (48-49°F); 3 strawberry 48 oz cream cheese (48-49°F - Cold Holding); 3 veggie 48 oz cream cheese (48-49°F - Cold Holding); 9 plain cream cheese 48oz (48-49°F - Cold Holding); whipped cream 18 bottles (48-49°F - Cold Holding); butter 3 cases (48-49°F - Cold Holding) 720 count ; cream cheese 13 8 oz (48-49°F - Cold Holding); egg 2 cases (48-49°F - Cold Holding); cheese 2 cases (48-49°F - Cold Holding); ham (1) 5 kg box (48-49°F - Cold Holding); cheese (9) 5 lbs (48°F - Cold Holding) **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. On front display - everything bagels (63°F - Hot Holding) recommended keeping items on time control. Bagels contain dehydrated onion and garlic topping. Provided time control procedures. **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In walk in cooler - 8 cases milk (48°F - Cold Holding); 1.5 Case skim milk (48°F - Cold Holding); 12 milk individual (48°F - Cold Holding); 26 chocolate (48°F - Cold Holding); 48 cinnamon cream cheese (48°F - Cold Holding); 48 strawberry cream cheese (48°F - Cold Holding); 3 32 oz almond milk (48°F - Cold Holding); creamers 1 box (48-49°F - Cold Holding); 2 butter 48 oz (48-49°F); 3 strawberry 48 oz cream cheese (48-49°F - Cold Holding); 3 veggie 48 oz cream cheese (48-49°F - Cold Holding); 9 plain cream cheese 48oz (48-49°F - Cold Holding); whipped cream 18 bottles (48-49°F - Cold Holding); butter 3 cases (48-49°F - Cold Holding) 720 count ; cream cheese 13 8 oz (48-49°F - Cold Holding); egg 2 cases (48-49°F - Cold Holding); cheese 2 cases (48-49°F - Cold Holding); ham (1) 5 kg box (48-49°F - Cold Holding); cheese (9) 5 lbs (48°F - Cold Holding) **Warning** 27-19-4: Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand sink back of kitchen by triple sink has extremely low pressure. **Warning** 27-16-4: Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water at hand sink next to triple sink does not reach 100° **Warning** 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior cooler left of donut display has heavy accumulation of debris on fan cover, slight food debris. **Warning** 31B-05-4: Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser by triple sink unable to dispense paper towels. **Warning** 53B-13-5: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager can only show one certificate. **Warning** 46-01-4: Marked exit/path to marked exit blocked. For reporting purposes only. Large trash can in front of back exit door

Dunkin Donuts 3930 Sunbeam Rd Date of violation: Feb. 7, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total 4, High: 2, Intermediate: 2, Basic: 0 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In prep cooler - cream cheese (43-47°F - Cold Holding) In walk in cooler - 8 cases milk (48°F - Cold Holding); 1.5 Case skim milk (48°F - Cold Holding); 12 milk individual (48°F - Cold Holding); 26 chocolate (48°F - Cold Holding); 48 cinnamon cream cheese (48°F - Cold Holding); 48 strawberry cream cheese (48°F - Cold Holding); 3 32 oz almond milk (48°F - Cold Holding); creamers 1 box (48-49°F - Cold Holding); 2 butter 48 oz (48-49°F); 3 strawberry 48 oz cream cheese (48-49°F - Cold Holding); 3 veggie 48 oz cream cheese (48-49°F - Cold Holding); 9 plain cream cheese 48oz (48-49°F - Cold Holding); whipped cream 18 bottles (48-49°F - Cold Holding); butter 3 cases (48-49°F - Cold Holding) 720 count ; cream cheese 13 8 oz (48-49°F - Cold Holding); egg 2 cases (48-49°F - Cold Holding); cheese 2 cases (48-49°F - Cold Holding); ham (1) 5 kg box (48-49°F - Cold Holding); cheese (9) 5 lbs (48°F - Cold Holding) **Warning** - From follow-up inspection 2019-02-07: In reach in cooler - cream cheese 42° in reach in cooler In walk in cooler - egg 52°, sausage 51°, half and half 51° refrigeration repair has been contacted, manager is onsite waiting for repair. **Time Extended** 01B-02-4: High Priority - - From initial inspection : High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In walk in cooler - 8 cases milk (48°F - Cold Holding); 1.5 Case skim milk (48°F - Cold Holding); 12 milk individual (48°F - Cold Holding); 26 chocolate (48°F - Cold Holding); 48 cinnamon cream cheese (48°F - Cold Holding); 48 strawberry cream cheese (48°F - Cold Holding); 3 32 oz almond milk (48°F - Cold Holding); creamers 1 box (48-49°F - Cold Holding); 2 butter 48 oz (48-49°F); 3 strawberry 48 oz cream cheese (48-49°F - Cold Holding); 3 veggie 48 oz cream cheese (48-49°F - Cold Holding); 9 plain cream cheese 48oz (48-49°F - Cold Holding); whipped cream 18 bottles (48-49°F - Cold Holding); butter 3 cases (48-49°F - Cold Holding) 720 count ; cream cheese 13 8 oz (48-49°F - Cold Holding); egg 2 cases (48-49°F - Cold Holding); cheese 2 cases (48-49°F - Cold Holding); ham (1) 5 kg box (48-49°F - Cold Holding); cheese (9) 5 lbs (48°F - Cold Holding) **Warning** - From follow-up inspection 2019-02-07: In walk in cooler - egg 52°, sausage 51°, half and half 51° **Time Extended** 31B-05-4: Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser by triple sink unable to dispense paper towels. **Warning** - From follow-up inspection 2019-02-07: New dispenser has been ordered. **Time Extended** 53B-13-5: Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager can only show one certificate. **Warning** - From follow-up inspection 2019-02-07: Manager has only 1 certificate **Time Extended**

Robeks 628-3 Atlantic Blvd, Neptune Beach Date of violation: Feb. 4, 2019 Violation disposition: Warning Issued Violations: Total 9, High: 3, Intermediate: 2, Basic: 4 10-07-4: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scooper in water 105°, talked to person in charge about water being at least 135° or under running water 51-18-6: Basic - No copy of latest inspection report available. Person in charge unable to find 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting in bucket,person in charge removed **Corrected On-Site** 21-38-4: Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor by prep sink, employee removed **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Juicing reach in cooler: spinach 48°, person in charge stated it was bin today at 9am, person in charge unsure why spinach is out of temperature. Stop sale issued 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Juicing reach in cooler: spinach 48°, person in charge stated it was bin today at 9am, person in charge unsure why spinach is out of temperature. Stop sale issued 29-42-4: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter on mop sink, back flow device needed on side that does not go to the chemical box. Also needed on facet out back by door 53A-07-6: Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owner has new manager and not sure where manager certificates are located. 53B-01-5: 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. Owner has new manager and not sure where employee training files are located.

Steak N Shake #305 1681 Wells Rd, Orange Park Date of violation: Feb. 8, 2019 Violation disposition: Warning Issued Violations: Total 9, High: 1, Intermediate: 2, Basic: 6 23-03-4: Basic - Build-up of grease on nonfood-contact surface. Buildup of grease and food debris under flattop. Also shelf above pass thru has buildup of soil residue. 23-25-4: Basic - Build-up of grease/dust/debris on hood filters. Hood filter over fryer has buildup of dust and grease. Also floor under fryers and inside fryer cabinets have buildup of grease. 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean dish shelves have wet nesting. **Repeat Violation** 33-19-4: Basic - Garbage on the ground and/or pad around dumpster. 08B-74-1: Basic - Water softener salt (food) stored in a location that is not clean and dry. 2 bags stored on floor in outside storage room. **Repeat Violation** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Clear plastic container of seasoning for cooking hamburgers stored on shelf under front counter not labeled. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes at top of reach-in cooler by drive thru, 46°f. Tomatoes are stacked above chill line of cooler. 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black mold-like substance in ice machine behind deflection plate. 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of ice cream freezer at dessert area has buildup of ice and food debris. Also vegetable slicer has food debris on plunger. **Repeat Violation**

Chao Cajun 10300 Southside Blvd Ste 305 Date of violation: Feb. 4, 2019 Violation disposition: Warning Issued Violations: Total 11, High: 1, Intermediate: 3, Basic: 7 23-24-4: Basic - Buildup of food debris/soil residue on equipment door handles. Soiled Reach in cooler handles at prepline. 12B-12-4: Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open coffee cup on prep counter in kitchen. Moved by manager. **Corrected On-Site** 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food/food containers above restaurant foods in walk in cooler. 08B-12-4: Basic - Food stored in holding unit not covered. Cut cabbage, cut broccoli in walk in cooler not covered. **Repeat Violation** 51-18-6: Basic - No copy of latest inspection report available. **Repeat Violation** 08B-17-4: Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers over Ready to eat sauces in walk in cooler. Moved by manager. **Corrected On-Site** 29-11-4: Basic - Water leaking from pipe and/or faucet/handle. At frontline Hand Wash Sink. 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Cooked foods at frontline display made 30mins before at : Noodles 90°, Rice 100°, Cooked bourbon chicken 110°, cooked chicken 117°, Cooked beef 110°, cooked asparagus 100°, Cooked corn 110°, Cooked plantains 100° Management opted to voluntarily discard all items. 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Soiled deflector plate of ice machine located : kitchen. **Repeat Violation** 31A-11-4: Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed spoon in frontline dedicated Hand Wash Sink. 53A-05-6: 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/ Four employees onsite with no certified food manager. manager arrived 15 mins later.

Jims Blanding Billiards 2044 Blanding Blvd Date of violation: Feb. 7, 2019 Violation disposition: Warning Issued Violations: Total 10, High: 1, Intermediate: 5, Basic: 4 0-07-4: Basic - Employee personal items stored with or above food. Jackets and purse on soda boxes. Moved during inspection. **Corrected On-Site** 14-11-4: Basic - Equipment in poor repair. Interior of microwave rusted 51-18-6: Basic - No copy of latest inspection report available. 23-08-4: Basic - Soda gun holster with accumulated slime/debris. Cleaned during inspection. **Corrected On-Site** 41-07-4: High Priority - Container of medicine and lighters improperly stored. On shelf over coffee maker and microwave. 22-20-4: Intermediate - Accumulation of black/green/pink mold-like substance in the interior of the ice machine. On panel 31A-09-4: Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by ice machine has vacuum breaker and hose attached. Unable to remove during inspection 53A-02-6: Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 53B-01-5: 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. 02C-08-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Portioned chili cups

Sid & Linda's Seafood Market & Restaurant 12220 Atlantic Blvd Ste 109 Date of violation: Feb. 6, 2019 Violation disposition: Warning Issued Violations: Total 10, High: 2, Intermediate: 5, Basic: 3 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee sandwich in side clear reach in cooler over sauce bottles used for guest, manager moved food to bottom shelf **Corrected On-Site** 14-70-4: Basic - Ice buildup in walk-in freezer. Under condenser 29-49-5: Basic - Observed standing water in bottom of reach-in cooler. Right Front display reach in cooler under. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table: tomatoes 45°, slaw 50°, cheese 50°, cheese 47°, lettuce 47°, tomatoes 47°, lettuce 52°, tilapia 47°, trigger 42-45°, crab 56°, spinach cakes 49°, crab cakes 49°, green beans cooked 48°, hush mix 49°, soft crab 53°, fish 57°. Manager stated all foods were changed out at 2:00 for shift change. All foods have large ice bags on mostly everything. Suggested placing everything up top on time and icing all fish inside reach in cooler. Walk in cooler: Butter 50°, hush mix 47°, chowder 47°, conch mix 47°, crab cakes 49°, heavy cream 50°, conch hush mix 49°, cream cheese 48°, oysters 48°, potatoes 48°. Manager stated earlier today he had the door open to wash the floors. Owner turned reach in cooler down to 35°. Front counter display cooler under: slaw 49° manager stated it was on time but it was not time marked and no written procedures. Manager stated it was on the counter at 4:00pm but placed back in cooler when no busy. Printed new procedures for establishment and also went over procedures for using time. **Corrective Action Taken** **Repeat Violation** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Crab cakes with raw egg over sauces and soup in walk in cooler, manager moved to bottom shelf **Corrected On-Site** **Repeat Violation** 01C-03-4: Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags from the past 4-5 months no dates. **Repeat Violation** 53A-03-6: Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Lindsey maratita 7/17/2018 expired 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cup in hand sink on cook line, manager removed **Corrected On-Site** 02B-01-4: Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna on to go menu and menu, not indicated as a undercooked food. Two stars need to be added to menus seared tuna to match consumer advisory on menus 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Front reach in cooler under: pasta salad, manager stated it was made two days ago and dated. Walk in cooler: twice baked potatoes made two days ago no date, manager dated **Corrected On-Site**

Sid & Linda's Seafood Market & Restaurant 12220 Atlantic Blvd Ste 109 Date of violation: Feb. 7, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total 5, High: 1, Intermediate: 3, Basic: 1 14-70-4: Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Under condenser - From follow-up inspection 2019-02-07: No change **Time Extended** 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table: tomatoes 45°, slaw 50°, cheese 50°, cheese 47°, lettuce 47°, tomatoes 47°, lettuce 52°, tilapia 47°, trigger 42-45°, crab 56°, spinach cakes 49°, crab cakes 49°, green beans cooked 48°, hush mix 49°, soft crab 53°, fish 57°. Manager stated all foods were changed out at 2:00 for shift change. All foods have large ice bags on mostly everything. Suggested placing everything up top on time and icing all fish inside reach in cooler. Walk in cooler: Butter 50°, hush mix 47°, chowder 47°, conch mix 47°, crab cakes 49°, heavy cream 50°, conch hush mix 49°, cream cheese 48°, oysters 48°, potatoes 48°. Manager stated earlier today he had the door open to wash the floors. Owner turned reach in cooler down to 35°. Front counter display cooler under: slaw 49° manager stated it was on time but it was not time marked and no written procedures. Manager stated it was on the counter at 4:00pm but placed back in cooler when no busy. Printed new procedures for establishment and also went over procedures for using time. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2019-02-07: Make table: lettuce 43°, tomatoes 48° cooling, fish 32-43°, shrimp 38°, cheese 43°, spinach cakes 43°, crab cakes 43°, green beans 43°, oysters sucked 40°, conch fritter 40° Ice bath slaw 42-43°**Complied** Walk in cooler: butter 46°, potatoes 46°, chopped cabbage 46°, heavy cream 47°, sour cream 45°, cream cheese 46°, queso blocks 46°, conch fritter 45°, buttermilk 45°, shredded cheese 47°, whole crab 47°, slaw 45°, crab canned 46°, crab meat 45°. Ambient in walk in cooler 50°, door also cracked opened. Stop sale issued **Time Extended** **Corrective Action Taken** 01C-03-4: Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags from the past 4-5 months no dates. **Repeat Violation** - From follow-up inspection 2019-02-07: No change **Time Extended** 53A-03-6: Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Lindsey maratita 7/17/2018 expired - From follow-up inspection 2019-02-07: No change **Time Extended** 02B-01-4: Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna on to go menu and menu, not indicated as a undercooked food. Two stars need to be added to menus seared tuna to match consumer advisory on menus - From follow-up inspection 2019-02-07: No change **Time Extended**

Mandarin Express 1910 Wells Rd Ste 1100, Orange Park Date of violation: Feb. 6, 2019 Violation disposition: Warning Issued Violations: Total 12, High: 3, Intermediate: 3, Basic: 6 23-25-4: Basic - Build-up of grease/dust/debris on hood filters. Hood filters at wok station have grease buildup. 08B-45-4: Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container of bottle water and full tea dispenser on floor of walk-in cooler. Items moved during inspection. **Corrected On-Site** 36-34-5: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dry storage area have buildup of dust. Also wall in dry storage area has dust buildup. 36-03-4: Basic - Cove molding at floor/wall juncture broken/missing. Cove tiles behind steamer are loose from wall. Also cove tiles behind grill are missing. 14-71-4: Basic - Duct tape used to repair nonfood-contact surface. Duct tape on top section of ice machine. 12B-13-4: Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of Gatorade in bottom section of reach-in cooler in kitchen area. 01B-37-4: High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, noodles 45°f. Employee stated noodles were cooked yesterday and have not been out today. Noodles are in deep plastic container with lid on. 03D-05-4: High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. In walk-in cooler, noodles 45°f. Employee stated noodles were cooked yesterday and have not been out today. Noodles are in deep plastic container with lid on. 41-11-4: High Priority - Toxic substance/chemical stored by or with single-service items. 2 bottles of hand soap stored over plastic utensils on shelf in dry storage area. Employee moved items to chemical storage. **Corrected On-Site** 22-22-4: Intermediate - Encrusted material on can opener blade. Buildup of food debris on can opener. **Repeat Violation** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in front handwash sink at arrival for inspection. Employee moved item during inspection. Also employee used front handwash sink to rinse towel. Spoke with employee about using handwash sink for hand washing only. **Corrective Action Taken** 03D-16-4: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. In walk-in cooler, noodles 45°f. Employee stated noodles were cooked yesterday and have not been out today. Noodles are in deep plastic container with lid on. **Repeat Violation**

Captain D's #3373 318 Blanding Blvd, Orange Park Date of violation: Feb. 4, 2019 Violation disposition: Warning Issued Violations: Total 13, High: 1, Intermediate: 4, Basic: 8 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic pans on clean dish shelf across from 3 compartment sink, have wet nesting. 36-14-4: Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Grease and food debris on floor behind and under fryers. **Repeat Violation** 14-70-4: Basic - Ice buildup in walk-in freezer. Fans have ice buildup and are not turning. **Repeat Violation** 22-19-4: Basic - Interior of microwave soiled with encrusted food debris. Microwaves on cookline has encrusted food debris. 33-16-4: Basic - Open dumpster lid. Manager closed lid during inspection. **Corrected On-Site** 12B-13-4: Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of Dr. Pepper in front counter reach-in cooler. Manager discarded during inspection. **Corrected On-Site** **Repeat Violation** 29-19-4: Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain at ice machine has standing water. 14-06-4: Basic - Wood food-contact surface not properly sealed. Pressed wood used on racks in walk-in freezer, not sealed. 41-02-4: High Priority - Toxic substance/chemical stored by or with food. Open bottle of degreaser on prep table next to food. Manager moved item during inspection. **Corrected On-Site** 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Build up of black mold-like substance behind deflection plate. 22-63-4: Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Nozzle on frozen drink dispenser has black mold-like substance. 31A-09-4: Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket blocking kitchen handwash sink. Manager moved during inspection. **Corrected On-Site** 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handwash sink, no paper towels. Manager supplied during inspection. **Corrected On-Site**

Hot Wok 7200 Normandy Blvd #8 Date of violation: Feb. 7, 2019 Violation disposition: Warning Issued Violations: Total 12, High: 3, Intermediate: 4, Basic: 5 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal water bottle over prep cooler top shelf, bottle discarded **Corrected On-Site** 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal milk and medicine in reach in cooler in dining room area, employee placed behind counter **Corrective Action Taken** 13-03-4: Basic - Employee with no hair restraint while engaging in food preparation. Hats placed on **Corrected On-Site** 23-09-4: Basic - Soiled reach-in cooler gaskets. Cooler next to register and flip top cooler near cook line 14-17-4: Basic - Walk-in cooler shelves with rust that has pitted the surface. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cooler next to register chicken nuggets 60° egg rolls 59° spring rolls 59° 08A-21-4: High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef in walk in freezer, Operator moved to store correctly **Corrected On-Site** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken nuggets 60° egg rolls 59° spring rolls 59° stored in reach in cooler next to register over night 31A-02-4: Intermediate - Handwash sink not accessible for employee use due to being blocked by stool. Hand sink next 5l walk in cooler 05-08-4: Intermediate - No probe thermometer provided to measure temperature of food products. 02C-08-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked Ribs moved from freezer to reach in cooler to use no thaw date no cook date no date marking of any kind 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. 1)Nuggets in walk in cooler manager states made the day before. Date marked

Wendys 8625 Baymeadows Rd Date of violation: Feb. 7, 2019 Violation disposition: Warning Issued Violations: Total 10, High: 2, Intermediate: 3, Basic: 5 13-03-4: Basic - Employee with no hair restraint while engaging in food preparation. Grill cook lacking any hair restraint. **Warning** 23-07-4: Basic - Gaskets with slimy/mold-like build-up. Meat cooler has build up of food debris. **Repeat Violation** **Warning** 36-14-4: Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Build up of food debris / grease observed behind fryers on bottom of wall and floor. **Warning** 14-42-4: Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing above grill **Repeat Violation** **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. Thermometer cannot be located in meat cooler, in 1 door cooler. **Warning** 12A-27-4: High Priority - Employee touched raw animal food then touched clean equipment or utensils without washing hands. Employee placed raw hamburgers on grill, then touched spatula which was then handled by a prep employee who touched / wrapped up a fully cooked hamburger for an order. Instructed grill cook to wash his hands after handing raw food. **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. On cook line - cooked mushroom (93°F - Hot Holding); fried onion (83°F - Hot Holding) By fryer - nuggets (119°F - Hot Holding) In steam table by takeout window - chili (120-155°F - Hot Holding). Recommended placing time marks on items, provided time as public health control plan. **Warning** 31A-11-4: Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand sink right of triple sink. **Warning** 53A-05-6: 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/ Manager cannot locate proof of CFM card. Martha Gomez SERV SAFE arrived at end of inspection. **Warning** 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at hand sink back of kitchen. Towels placed at sink. **Corrected On-Site** **Warning** 46-01-4: Marked exit/path to marked exit blocked. For reporting purposes only. Exit door blocked by cart and boxes.

Dick's Wings & Grill 1803 E West Pkwy, Fleming Island Date of violation: Feb. 7, 2019 Violation disposition: Administrative complaint recommended Violations: Total 11, High: 3, Intermediate: 2, Basic: 6 23-04-4: Basic - Build-up of mold-like substance on nonfood-contact surface. Walk-in cooler beer cooler shelves have build up of mold-like substance. 35A-03-4: Basic - Dead roaches on premises. Observed 1 dead roach on ledge under counter next to reach-in cooler on cookline. Also observed 1 dead roach at chicken reach-in cooler by fryers at end of cookline. Employee cleaned both areas. **Admin Complaint** 31B-04-4: Basic - No handwashing sign provided at a hand sink used by food employees. Bar handwash sink has no soap. Manager supplied during inspection. **Corrected On-Site** 12B-13-4: Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle drink in reach-in cooler in server station. Also drink on counter in server station. Manager moved both items during inspection. **Corrected On-Site** 33-30-4: Basic - Unnecessary items stored in garbage enclosure. Old refrigeration equipment stored in dumpster area. Also lid open on dumpster. Manager closed lid during inspection. **Corrective Action Taken** 14-12-4: Basic - Utensils in poor condition. Rubber spatula with chipping on end. Manager discarded during inspection. **Corrected On-Site** 35A-05-4: High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach at cooler condenser unit on cookline below dipper well. 1 live roach at chicken reach-in cooler hinge by fryers at end of cookline. 1 live roach on cove tile under sink at dish area. Manager stated pest control was here last night. Manager and employee killed and cleaned all 3 roaches. **Admin Complaint** 41-10-4: High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle on counter in sever station next to water dispenser. Manager moved to chemical storage area. **Corrected On-Site** 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under drain board at dish area missing vacuum breaker. 02C-03-4: Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Half and half in reach-in cooler in wait station not dated. Item opened 2 days prior per manager. Manager dated during inspection. **Corrected On-Site** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on chemical shelf by back door not labeled. Manager labeled during inspection. **Corrected On-Site**

Coffee Grinder 9834 Old Baymeadows Rd Date of violation: Feb. 4, 2019 Violation disposition: Warning Issued Violations: Total 13, High: 1, Intermediate: 6, Basic: 6 36-73-4: Basic - Floor soiled/has accumulation of debris. Floor side of ranch in cooler has accumulation of trash debris. **Warning** 08B-38-4: Basic - Food stored on floor. Numerous plastic drink bottles on floor of side dry storage area **Warning** 38-07-4: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in dry storage area uncovered, not shielded or coated. **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. For white cooler inside of side storage area **Warning** 29-11-4: Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink across from triple sink leaking excessively. **Warning** 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting in bucket back of kitchen. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler -half and half (46°F - Cold Holding) recommended using time control on heavily used milk products that may rise in temperature when left out. In glass cooler- 3 containers of tiramisu (51°F - Cold Holding); tres leches (51°F - Cold Holding); cheese cake (51°F - Cold Holding). By front bar cooler - Dairy (46°F - Cold Holding) inside of insulated pitcher in customer self service area, provided copies of time control form via email. **Corrective Action Taken** **Warning** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Numerous pumps stored in hand sink across from triple sink. **Warning** 27-16-4: Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink across from triple sink did not exceed 83°. Hand sink in women's rest room did not exceed 83°. **Warning** 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at hand sink across from triple sink, moved to sink by manager during inspection. **Corrected On-Site** **Warning** 05-06-4: Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 28° in ice water, manager calibrated and adjusted thermometer so it would read 32° **Corrected On-Site** **Warning** 14-77-6: Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. All TCS food above 41° in right display cooler. Middle door does not seal. **Warning** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. White chemical spray bottle in front counter area not labeled, manager removed to be labeled. **Corrective Action Taken** **Warning**

Benito's Italian Cafe And Pizzeria 9475 Philips Hwy Ste 8 Date of violation: Feb. 8, 2019 Violation disposition: Warning Issued Violations: Total 15, High: 5, Intermediate: 4, Basic: 6 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top shelf above prep area. **Warning** 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored on top shelf. Moved by owner during inspection to bottom shelf. **Warning** 13-03-4: Basic - Employee with no hair restraint while engaging in food preparation. 2 chefs cooking at cook line not wearing hats or hair restraints. **Warning** 10-20-4: Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on equipment handles. **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. Needed in pizza cooler **Warning** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler gasket ripping on pizza cooler **Warning** 08B-02-4: High Priority - Displayed food not properly protected from contamination. Croutons, pumpkin seeds not underneath sneeze guard, recommended using containers with hinged lids. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler - peppers (46°F - Cold Holding) In Pizza reach in cooler - ground meat (47°F - Cold Holding); ground sausage (46°F - Cold Holding); salami (49°F - Cold Holding) In server area - individual creamers (71°F - Cold Holding) On buffet - romaine (53°F - Cold Holding); potato salad (43-47°F - Cold Holding); romaine (53°F - Cold Holding) **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. On grill - chicken (126°F - Hot Holding) chef added lid **Warning** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked lasagne in reach in cooler. Raw veal stored over sliced cheese. **Warning** 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink back of kitchen has missing vacuum breaker **Warning** 31A-09-4: Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line completely blocked by prep table, chef moved table during inspection. **Warning** 27-16-4: Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water at hand sink did not exceed 93° Water at sink in Bar did not exceed 75° Was i **Warning** 22-28-4: Intermediate - Interior reach-in cooler fan cover soiled with accumulation of residue. Excessive accumulation of mold like debris on fan cover inside of reach in cooler. **Warning** 05-06-4: Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer originally reading over 100° in ice water, chef corrected during inspection to read 32° in ice water . **Corrected On-Site** **Warning**

Indochine 21 East Adams St Ste 200 Date of violation: Feb. 5, 2019 Violation disposition: Warning Issued Violations: Total 13, High: 3, Intermediate: 4, Basic: 6 08B-44-4: Basic - Case/container/bag of food stored on floor in kitchen. Containers of soy sauce stored in flour in sushi area **Warning** 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink bottle stored on side of vegetables cooler across from stove **Warning** 13-03-4: Basic - Employee with no hair restraint while engaging in food preparation. Cook. In kitchen **Warning** 36-41-4: Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Warning** 10-20-4: Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors **Warning** 14-17-4: Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** 01D-01-4: High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment doesn't have proof of parasite destruction for salmon, and yellow tail used for sushi **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 47° in reach in 1 door flip top cooler. Moved to freezer to lower temperature **Corrective Action Taken** **Warning** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cut tomatoes in flip top 1 door cooler **Warning** 31A-02-4: Intermediate - Handwash sink not accessible for employee use due to being blocked by dish racks for dishwasher Handsink near prep table **Warning** 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handsink near cook line **Warning** 53B-01-5: 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. **Warning** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Small ace spray bottle not labeled with which chemical is inside **Warning**

Momo's Pizza, Seafood & Grill 2905 Phillips Hwy Date of violation: Feb. 7, 2019 Violation disposition: Warning Issued Violations: Total 14, High: 3, Intermediate: 6, Basic: 5 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person in charge removed employee open can beverage from prep table. **Corrected On-Site** **Warning** 23-07-4: Basic - Gaskets with slimy/mold-like build-up. Pizza reach in cooler. **Warning** 22-19-4: Basic - Interior of microwave soiled with encrusted food debris. Microwave on cook line. **Repeat Violation** **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cook line near wall. **Warning** 51-18-6: Basic - No copy of latest inspection report available. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 47° on prep table. Chicken in service for 10 minutes per person in charge. Person in charge moved chicken to reach in cooler. **Corrected On-Site** **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Chicken 60° under grill on cook line. Voluntarily discarded by person by in charge. **Corrective Action Taken** **Warning** 08A-01-4: High Priority - Raw animal food stored over cooked food. Open bag of raw fish stored over bag of cooked sausage inside reach in freezer. Person in charge removed fish from freezer. **Corrected On-Site** **Warning** 02C-03-4: Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Person in charge placed date marked on milk inside reach in cooler. Milk open on 2/5/19 per person in charge. **Warning** 22-05-4: Intermediate - Cutting board(s) stained/soiled. Cutting board on cook line. **Warning** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Steel scrub pad stored inside hand wash sink. Person in charge removed steel scrub pad from hand wash sink. **Corrected On-Site** **Warning** 53A-02-6: Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** 53B-01-5: 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. **Warning** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Person in charge labeled spray bottle with cleaning solution inside at front counter. **Corrected On-Site** **Warning**

Bono's At Neptune 1275 Atlantic Blvd, Neptune Beach Date of violation: Feb. 8, 2019 Violation disposition: Warning Issued Violations: Total 16, High: 5, Intermediate: 5, Basic: 6 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Cup no handle in slaw container in clear reach in cooler, manager removed **Corrected On-Site** **Repeat Violation** 13-07-4: Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working smoker has on sweat bands around wrist, asked manager to have employee removed. **Repeat Violation** 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked by soda machine wet 10-07-4: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife sitting in cup of water by microwave 78° Tongs on pitcher 81° 33-16-4: Basic - Open dumpster lid. 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Stand up double door reach in freezer and salad reach in cooler 03B-02-4: High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Smoker up front: turkey 125-165° Employee working stated everything in smoker is hot holding. Middle center was 125°, Employee moved it to the far back to reheat to 165° **Corrective Action Taken** 01B-36-4: High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Walk in cooler: racks of brisket 80-85° and pork 80-82°. Manager stated they finished cooking at 11:30 and place in walk in cooler to cool. Talked to manager about cutting into smaller pieces, not slacking and placing in walk in freezer for first hour of two. Stop sale issued. 12A-29-4: High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee come in through back door from outside, employee went straight to smoker and used tongs to handle meats. Talked to manager about having his employee wash their hands when leaving the kitchen. 03D-03-4: High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler: racks of brisket 80-85° and pork 80-82°. Manager stated they finished cooking at 11:30 and place in walk in cooler to cool. Talked to manager about cutting into smaller pieces, not slacking and placing in walk in freezer for first hour of two. Stop sale issued. 12A-08-4: High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. All hand sink in establishment took about 10-15mins to heat to 100°. Employees washings hands in 70-80° water 22-22-4: Intermediate - Encrusted material on can opener blade. Back kitchen prep table 03D-25-4: Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. Walk in cooler: racks of brisket 80-85° and pork 80-82°. Manager stated they finished cooking at 11:30 and place in walk in cooler to cool. Talked to manager about cutting into smaller pieces, not slacking and placing in walk in freezer for first hour of two. Stop sale issued. 53A-01-6: Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager here during inspection no proff of servsafe, unable to access online to search name. Manager stated he took the test last year. 53A-05-6: 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/ Manager here during inspection no proff of servsafe, unable to access online to search name. Manager stated he took the test last year. 5-6 employees currently here during inspection. Certified food manager showed up at end of inspection **Corrected On-Site** 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fully Cooked wings up front reach in cooler and walk in cooler no dates, manager stated they were made yesterday around 2-3pm

El Apache 922 Blanding Blvd #10, Orange Park Date of violation: Feb. 6, 2019 Violation disposition: Warning Issued Violations: Total 15, High: 3, Intermediate: 4, Basic: 8 14-01-4: Basic - Bowl or other container with no handle used to dispense food. White bucket in bulk rice container. Manager moved item during inspection. **Corrected On-Site** 51-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks at bar are not secured. 35A-03-4: Basic - Dead roaches on premises. Observed 5 dead roaches in back room with reach-in freezers. Manager cleaned area during inspection. **Corrected On-Site** 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at soda dispenser have wet nesting. 36-41-4: Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Dust buildup on walk-in cooler fan covers. 36-18-4: Basic - Floor tiles cracked, broken or in disrepair. Floor tiles at doorway to back room are broken. 25-05-4: Basic - Single-service articles improperly stored. 2 cases of cups and 1 case of lids stored on floor in storage cabinet by walk-in cooler. Manager moved items during inspection. **Corrected On-Site** 08B-17-4: Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Multiple unwashed produce items stored above ready to eat items in walk-in cooler. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chili relleno (47°F - Cold Holding); enchiladas (47°F - Cold Holding); cheese (48°f, 48°f, 51°f, 47°f, 47°f, 51°f°F - Cold Holding); shredded lettuce (51°F - Cold Holding); sour cream (47°F - Cold Holding); queso (47°F - Cold Holding); eggs (48°F - Cold Holding); tamales (49°f, 50°F - Cold Holding); milk (47°F - Cold Holding); rice (47°F - Cold Holding); cut tomatoes (47°F - Cold Holding); chicken (48°F - Cold Holding); pico (48°f, 50°F - Cold Holding); shrimp (46°f, 47°F - Cold Holding); beef (41°f, 56°F - Cold Holding); chicken (46°F - Cold Holding); beans (46°F - Cold Holding) All items in walk-in cooler since yesterday per manager. Establishment not open for lunch today. Ambient temperature 48°f at fans. 08A-03-5: High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. 2 bags of chicken stored over chili rellenos in reach-in freezer in prep area. Employee moved item during inspection. **Corrected On-Site** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. chili relleno (47°F - Cold Holding); enchiladas (47°F - Cold Holding); cheese (48°f, 48°f, 51°f, 47°f, 47°f, 51°f°F - Cold Holding); shredded lettuce (51°F - Cold Holding); sour cream (47°F - Cold Holding); queso (47°F - Cold Holding); eggs (48°F - Cold Holding); tamales (49°f, 50°F - Cold Holding); milk (47°F - Cold Holding); rice (47°F - Cold Holding); cut tomatoes (47°F - Cold Holding); chicken (48°F - Cold Holding); pico (48°f, 50°F - Cold Holding); shrimp (46°f, 47°F - Cold Holding); beef (41°f, 56°F - Cold Holding); chicken (46°F - Cold Holding); beans (46°F - Cold Holding) All items in walk-in cooler since yesterday per manager. Establishment not open for lunch today. Ambient temperature 48°f at fans. 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black mold-like substance on interior of ice machine, behind deflection plate. 22-22-4: Intermediate - Encrusted material on can opener blade. Also 2 white cutting boards on cookline have staining. 53B-01-5: 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. 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar not labeled. Manager discarded during inspection.**Corrected On-Site**

Jville Seafood Market 5625 Norwood Ave Date of violation: Feb. 6, 2019 Violation disposition: Administrative complaint recommended Violations: Total 17, High: 1, Intermediate: 5, Basic: 11 23-24-4: Basic - Buildup of food debris/soil residue on equipment door handles. Handles soiled with food debris on both oyster cooler and walk-in cooler **Warning** 36-32-5: Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on several ceiling tiles in kitchen **Warning** 14-09-4: Basic - Cutting board has cut marks and is no longer cleanable. White cutting board has excessive cut marks and is no longer cleanable **Warning** 14-11-4: Basic - Equipment in poor repair. Cracked glass on food display case used to store raw fish **Warning** 10-01-4: Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle of scoop touching seasoning in white bin located near service window **Warning** 33-33-4: Basic - Large amount of unused equipment/supplies present. Several Unused pieces of equipment in back of establishment **Warning** 38-07-4: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light cover missing on lights above both oyster coolers, light cover missing in dry storage room, light cover missing on light in front of walk-in cooler **Warning** 33-16-4: Basic - Open dumpster lid. **Warning** 25-05-4: Basic - Single-service articles improperly stored. Single storage food containers stored on floor near microwave behind beverage cooler **Warning** 14-41-4: Basic - Walk-in cooler gasket torn/in disrepair. Torn gasket on walk-in cooler **Warning** 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket with water not allowing mop to air dry when not in use **Warning** 28-13-4: High Priority - Raw sewage on ground of establishment. Sewage on ground in back of establishment per property manager sewage lines are connected with the neighboring businesses. Tissue and women sanitary items are on the ground behind establishment. Property manager installed locks on the gates to confine the back area so no one can walk or drive through the back of shopping center. **Admin Complaint** 01C-03-4: Intermediate - Clam/mussel/oyster tags not marked with last date served. few tags not marked with last date served on oyster tags **Warning** 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of reach-in cooler is soiled with food debris where milk wash is stored on cooks line **Warning** 31B-03-4: Intermediate - No soap provided at handwash sink. No soap at hand wash sink near three compartment sink, employee provided soap at hand wash sink during inspection **Corrected On-Site** **Warning** 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date mark on Crab salad made on 2/4/19 **Warning** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with a purple and yellow solution **Warning**

Fit Meals 10916-22 Atlantic Blvd Date of violation: Feb. 5, 2019 Violation disposition: Warning Issued Violations: Total 16, High: 3, Intermediate: 5, Basic: 8 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Bowl used in chicken flavor under stove, manager removed **Corrected On-Site** 08B-46-4: Basic - Case/container/bag of food stored on floor in dry storage area. Dry storage closet: bottle of sweet chili sauce and bucket of soy on floor, manager removed **Corrected On-Site** 36-32-5: Basic - Ceiling/ceiling tile shows damage or is in disrepair. Evidence of water damage in restroom and kitchen tiles, multiple missing tiles in kitchen near dish pit 35B-08-4: Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Homemade fly trap with rotten food in dry storage closet over food, manager moved to bottom shelf **Corrected On-Site** 38-01-4: Basic - Light shield damaged/in disrepair. Missing light shield in dry storage closet 12B-13-4: Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink with lid and straw in triple door reach in cooler over foods served to guest, manager discarded **Corrected On-Site** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Triple door reach in cooler right dood 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. Wet Mop sitting on floor by hand sink 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Triple door reach in cooler: raw shelled eggs over sauce bottles etc, manager moved to bottom shelf. Walk in cooler: raw chicken on contain of slaw and oats, manager removed **Corrected On-Site** 02C-01-4: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken dated 1/25 found 2/5 in triple door reach in cooler, stop sale issued 01B-24-4: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken dated 1/25 found 2/5 in triple door reach in cooler, stop sale issued 16-35-4: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. No test strips available for dish machine 53B-01-5: 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. 5 employees on schedule, manager stated they have all been here for about 3-4 months 16-34-4: Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. No test strips available for triple sink 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stand up reach in cooler by wall: two jugs of milk not dated, manager stated they were opened this week on Saturday. Walk in cooler: soup and cooked steak no dates, made Saturday, manager dated soup **Corrective Action Taken** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Bleach water spray bottle on cart no label

Toscana Little Italy 4440 Hendricks Ave Date of violation: Feb. 5, 2019 Violation disposition: Warning Issued Violations: Total 16, High: 5, Intermediate: 5, Basic: 6 32-04-4: Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom. **Warning** 24-05-4: Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Person in charge inverted ice bucket on shelf at ice machine. **Corrected On-Site** **Warning** 29-18-4: Basic - Drain cover(s) missing. On drain near dish machine. **Warning** 35B-01-4: Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door. **Warning** 35B-03-4: Basic - Outer openings not protected with self-closing doors. Rear door missing self closing hinge. **Repeat Violation** **Warning** 25-06-4: Basic - Single-service articles not stored inverted or protected from contamination. Person in charge inverted plastic containers on shelf rear of kitchen. **Corrected On-Site** **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 49° cheesecake 48° bread pudding 47° cut lettuce 55° tiramisu 45° inside glass reach in cooler wait station area. Voluntarily discarded by person by in charge. **Corrective Action Taken** **Repeat Violation** **Warning** 03D-05-4: High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cream soup 48° 52° wedding soup salad 48° 50° inside walk in cooler. Soup placed inside walk in cooler on 2/4 to cool overnight per person in charge inspection date 2/5. Voluntarily discarded by person by in charge. **Corrective Action Taken** **Warning** 08A-01-4: High Priority - Raw animal food stored over cooked food. Container of raw chicken stored over container of cooked mussels inside reach in cooler on cook line. Person in charge placed raw chicken container below containers inside cooked mussels. **Corrected On-Site** **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cream soup 48° 52° wedding soup salad 48° 50° inside walk in cooler. Milk 49° cheesecake 48° bread pudding 47° cut lettuce 55° tiramisu 45° inside glass reach in cooler wait station area. **Warning** 41-09-4: High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Employee cigarette stored on shelf above pizza station reach in cooler. Person in charge removed cigarette from shelf. **Corrected On-Site** **Warning** 22-05-4: Intermediate - Cutting board(s) stained/soiled. Under prep table near dish machine. **Warning** 31A-15-4: Intermediate - Employee filled water pitcher/cup at handwash sink. Hand wash sink on cook line. **Warning** 02C-04-4: Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna not date marked inside walk in cooler. Lasagna was pulled and thawed inside walk in cooler per person in charge. Person in charge placed date mark on lasagna. **Corrected On-Site** **Repeat Violation** **Warning** 03D-16-4: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cream soup 48° 52° wedding soup salad 48° 50° inside walk in cooler. Soups cooling inside metal containers with metal lid covering containers. **Warning** 22-06-4: Intermediate - Slicer blade soiled with old food debris. **Warning**

Two Dudes Eatery & Market 22 Seminole Rd, Atlantic Beach Date of violation: Feb. 4, 2019 Violation disposition: Warning Issued Violations: Total 16, High: 3, Intermediate: 5, Basic: 8 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Bowl in flour bin under kitchen prep table, manager removed **Corrected On-Site** **Repeat Violation** 13-04-4: Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with long, employee placed on hair net on beard **Corrected On-Site** 16-13-4: Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Knife sitting in sanitizer bucket, chef stated it was dirty and he was sanitizing the knife. Explained to chef that the knife needs to be wash, rinsed then sanitized. Chef went to back and cleaned knife correctly in triple sink. **Corrected On-Site** 08B-53-4: Basic - Ice making machine located outside. Ice machine out back by door under roof, plans show it in the room with the triple sink. 10-01-4: Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in cabbage located in drawer of make table, manager removed **Corrected On-Site** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Stand up reach in cooler in kitchen, stand upright in hallway 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel sitting on bar top, manager removed **Corrected On-Site** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Bin of flour under kitchen prep table, manager labeled **Corrected On-Site** **Repeat Violation** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit Hush mix 65° next to fryer on counter. Manager stated they were using time control, but they do not have any written procedures and product was not time marked. Chef stated it has been there since 2pm and moved back into reach in cooler. Printed procedures and went over with chef **Corrective Action Taken** **Repeat Violation** 41-02-4: High Priority - Toxic substance/chemical stored by or with food. Spray bottle located on alcohol box up front next to bucket of packaged crackers, manager removed bottle **Corrected On-Site** **Repeat Violation** 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two facets out back by door and mop sink 22-21-4: Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Soda ice bin, far top ledge 31A-13-4: Intermediate - Employee used handwash sink as a dump sink. Ice in hand sink by triple sink 52-01-4: Intermediate - Identity of food or food product misrepresented. Mayport shrimp on menu and board, manager called supplier and showed evidence that the shrimp comes from safe harbor and is Mayport shrimp. Menu states key west mahi, employee wrote in key west style mahi in all menus to show they are talking about style not location of fish. **Corrected On-Site** 02B-01-4: Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on chalk board and menu, employee placed stars in all menus and broad and also marked a star on consumer advisory hung on wall. **Corrected On-Site** 51-16-7: 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 30 days. Bathroom removed from kitchen and turned into a storage room. Ice machine located outside, last plans on file have them located where the dish machine is currently at.

Aw Shucks 9743 Old St Augustine Rd Date of violation: Feb. 6, 2019 Violation disposition: Warning Issued Violations: Total 18, High: 4, Intermediate: 6, Basic: 8 36-40-5: Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Food equipment on cookline **Warning** 51-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. Two by keg cooler **Warning** 24-06-4: Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic tubs with clean lids in with slight debris build up in bottom of containers, on shelf between walk in cooler and freezer. **Warning** 32-12-5: Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee bathroom with no trash can inside. **Warning** 22-19-4: Basic - Interior of microwave soiled with encrusted food debris. Interior of black doored microwave on cookline, with old encrusted food debris. **Warning** 33-33-4: Basic - Large amount of unused equipment/supplies present. Multiple coolers in kitchen **Warning** 25-05-4: Basic - Single-service articles improperly stored. Box of plastic cups and napkins in dry storage area that were delivered two days ago. Manger put up on shelf. **Corrected On-Site** **Warning** 23-09-4: Basic - Soiled reach-in cooler gaskets. Gaskets at breading station by cookline b **Warning** 22-41-4: 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. Dishmachine at 0ppm chlorine. Machine primed and eventually chemical began to siphon through. Retested at 80ppm. **Corrected On-Site** **Warning** 10-05-4: High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils on flattop grill in water at 101-110° **Warning** 02C-01-4: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pan of roasted chicken with a pre date of twelve days prior, in walk in cooler. One styrofoam container of Alfredo sauce dated 11 days prior. Discarded by manager. **Warning** 01B-24-4: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken and sauce in walk in cooler. Discarded by manager. **Warning** 22-20-4: Intermediate - Accumulation of black/green/pink mold-like substance in the interior of the ice machine. Pink mold like substance on interior top of large icemachine in back kitchen area. **Warning** 53B-15-4: Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee reheating grits and soup in alto sham/hotbox that was only set to 140°. Items at the 1hr 40 mark and only at 80°. Had cook place on stove to get to 160° within the 2 hour mark. Educated employee. Re-temped food at above 165° **Warning** 31A-04-4: Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In breading room pre area, hand-sink removed due to plumbing issues. Table by handsink no used for food prep. Location where food prep takes place is 5-6 steps from cookline handsink. **Warning** 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Breading station reach in cooler **Repeat Violation** **Warning** 31B-03-4: Intermediate - No soap provided at handwash sink. At handsink behind bar. Also no paper towel at handsink at server station in far back of restaurant. Area not currently used. Soap added to bar handsink. **Warning** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid and clear liquid in spray bottles behind bar. Labeled by person behind bar. **Warning**

Xtreme Wings 12220 Atlantic Blvd #108 Date of violation: Feb. 5, 2019 Violation disposition: Warning Issued Violations: Total 18, High: 5, Intermediate: 4, Basic: 9 40-06-4: Basic - Employee personal items stored in or above a food preparation area. Employee cell phone on cutting board located on prep table, employee removed **Corrected On-Site** **Repeat Violation** 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Red cups by soda machine, stacked together wet **Repeat Violation** 14-11-4: Basic - Equipment in poor repair. Cook line white reach in freezer, sliding door broken, glass not attached to plastic. 36-24-5: Basic - Hole in or other damage to wall. Under kitchen triple sink 10-14-4: Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor by ice machine, employee removed **Corrected On-Site** **Repeat Violation** 35B-02-4: Basic - Insect control device installed over food preparation area. Bug zapper over single server bags in server area 22-19-4: Basic - Interior of microwave soiled with encrusted food debris. Top interior under oven, manager cleaned **Corrected On-Site** 12B-13-4: Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in freezer: employee bottle drinks in reach in freezer in box with foods served to guest, chef removed **Corrected On-Site** 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled towel on cutting board by steam well, employee removed **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table: Tomatoes diced 51°, tomatoes sliced 50°, shredded cheese 46°, ham 52°, turkey 53°, sliced cheese 49°, blue cheese 60°, fish 46°, mix lettuce 47°, Mac and cheese 45°. Chef turned cooler down on thermostat **Corrective Action Taken** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over cases of beer in walk in cooler. Reach in freezer: phillly meat out of package over container of ready to eat foods chili, chef removed. **Corrected On-Site** 35A-07-4: High Priority - Small flying insects in bar area. Two flies in bar fruit caddy on lemons, stop sale issued in one container on lemons where flies were located. 01B-13-4: High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two flies in bar fruit caddy on lemons, stop sale issued in one container on lemons where flies were located. 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Facet by dish machine , manager placed back on hose Bibb **Corrected On-Site** **Repeat Violation** 22-22-4: Intermediate - Encrusted material on can opener blade. Metal shaving on can opener on prep table in kitchen, manager cleaned **Corrected On-Site** 53B-01-5: 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. All employee training cards are expired from 2015-2017, all certificates in date are photo copy's of original certificates. 53B-09-4: Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employee training cards are expired from 2015-2017, all certificates in date are photo copy's of original certificates. 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled bottles by kitchen triple sink and bar, magare labeled **Corrected On-Site**

Pizza Prada 8380 Baymeadows Rd Unit 4 Date of violation: Feb. 6, 2019 Violation disposition: Warning Issued Violations: Total 18, High: 6, Intermediate: 5, Basic: 7 40-06-4: Basic - Employee personal items stored in or above a food preparation area. Employee items stored directly next to packaged food items under front counter, moved by manager during inspection. **Corrected On-Site** **Warning** 13-03-4: Basic - Employee with no hair restraint while engaging in food preparation. Manager not wearing hat while prepping pizzas **Warning** 51-15-4: Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment has approx 33-35 seats including outdoor seating. **Warning** 31B-04-4: Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign posted at sink by triple sink. **Warning** 25-09-4: Basic - Single-service items for customer self-service not properly protected to prevent contamination. Pizza boxes stored on floor in office / dry storage area, moved by owner during inspection. **Warning** 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet Cloths sitting on prep area, instructed manager to place inside buckets. **Warning** 21-07-4: Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket 0 ppm **Warning** 14-15-4: High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic Shoe box containers used for food storage throughout freezer, for croutons, for several items in walk in cooler. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler - sauce (65°F - Cold Holding) sauce has been in and out, provided copies of TPHC. In walk in cooler - mozzarella (16)4 lbs (53°F - Cold Holding); feta 5 lbs (52°F - Cold Holding); chicken tenders 3 buckets (52°F - Cold Holding); Shredded cheese 53° 6-7 gal (52°F - Cold Holding); Pasta 51° 4 gal (52°F - Cold Holding); Lasagne 50° 2 containers (52°F - Cold Holding); Whipped cream 10 bottles (52°F - Cold Holding); Cannoli cream 3 lbs (52°F - Cold Holding); Hummus 50° 32 oz (52°F - Cold Holding); Ricotta (2) 32 oz (52°F - Cold Holding); Whipping cream 32 oz (52°F - Cold Holding); Beef approx 8 lbs (52°F - Cold Holding); Salami 2 lbs (52°F - Cold Holding); Lasagne 7 individual (52°F - Cold Holding); Mac and cheese 4 individual (52°F - Cold Holding) In prep cooler - ricotta (47°F - Cold Holding) ricotta was placed next to hot cooling food. Inside left reach in cooler - sliced cheese (50°F - Cold Holding) recommended keeping items below prep, not in double lined container. **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Side of kitchen - pizza slice (88°F - Hot Holding); pizza slice (83°F - Hot Holding); pizza slice (78°F - Hot Holding) **Warning** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Containers of raw whole shell eggs stored directly on top of cheese blocks inside of walk in cooler, moved by manager during inspection. Container of Raw hamburger over container of cooked sausage items not commercially packaged inside reach in freezer. **Corrective Action Taken** **Warning** 03A-03-4: High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Inside walk in cooler - eggs whole shell (51°F - Cold Holding) **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In walk in cooler - mozzarella (16)4 lbs (53°F - Cold Holding); feta 5 lbs (52°F - Cold Holding); chicken tenders 3 buckets (52°F - Cold Holding); Shredded cheese 53° 6-7 gal (52°F - Cold Holding); Pasta 51° 4 gal (52°F - Cold Holding); Lasagne 50° 2 containers (52°F - Cold Holding); Whipped cream 10 bottles (52°F - Cold Holding); Cannoli cream 3 lbs (52°F - Cold Holding); Hummus 50° 32 oz (52°F - Cold Holding); Ricotta (2) 32 oz (52°F - Cold Holding); Whipping cream 32 oz (52°F - Cold Holding); Beef approx 8 lbs (52°F - Cold Holding); Salami 2 lbs (52°F - Cold Holding); Lasagne 7 individual (52°F - Cold Holding); Mac and cheese 4 individual (52°F - Cold Holding) eggs whole shell (51°F - Cold Holding) **Warning** 53A-03-6: Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hafedh M Bejaoui 04/30/2013 prometics, no other CFM cards available, manager has signed up for new class. **Warning** 16-35-4: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Needed for 3 compartment sink chlorine. **Warning** 05-08-4: Intermediate - No probe thermometer provided to measure temperature of food products. Establishment does not have a probe thermometer. **Warning** 53B-01-5: 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. Manager has one SAFESTAFF book but no completed certificates. **Warning** 14-14-4: Intermediate - Nonfood-grade basting brush used in food. Paint brush used for food. **Warning**

Rp Mcmurphys 1183 Beach Blvd, Jacksonville Beach Date of violation: Feb. 7, 2019 Violation disposition: Warning Issued Violations: Total 18, High: 3, Intermediate: 6, Basic: 9 23-06-4: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Sugar and flour bins under back kitchen prep table, exterior of containers soiled 12B-12-4: Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Two employees drinks no lid or straws on prep table and make table, manger removed drinks. **Corrected On-Site** 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employees drinks no lid or straws on prep table and make table, manger removed drinks. **Corrected On-Site** 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jackets stored on top of soda syrup boxes, manager removed by bar **Corrected On-Site** 08B-47-4: Basic - Food not stored at least 6 inches off of the floor. Shed outback, jugs of oil on floor 10-20-4: Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging off fryer, employee removed **Corrected On-Site** 29-49-5: Basic - Observed standing water in bottom of reach-in cooler. Stand up reach in cooler in kitchen 12B-13-4: Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee can drink in mini make table on cookline, employee removed **Corrected On-Site** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Front reach in cooler under serving window **Repeat Violation** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Front reach in cooler under serving window: lettuce and tomato sets 50° talked to employee working cooler to not double bin. Employee removed bin, stated the sets have been on line since 12:00pm. Slaw 54° in reach in cooler been there for 2 days, Employee stated he has not had it out. Had manager place in freezer to rapid cool. Slaw only dropped 51°. Stop sale issued. Fryer reach in cooler: fish 47°, clam strips 48° Employee stated it has been in cooler since 10, manager placed ice bags on items out of temperature Salad reach in cooler: cupped blue cheese 44° talked to manager about how high cups are stacked. **Corrective Action Taken** **Repeat Violation** 08A-22-4: High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Fry Reach in cooler: raw chicken over raw shrimp, Employee placed chicken on bottom shelf. Walk in cooler: crab cakes with raw egg over empanadas fully cooked foods, manager switched racks **Corrected On-Site** **Repeat Violation** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Slaw 54° in reach in cooler under server window: been there for 2 days, Employee stated he has not had it out. Manager unsure why item is out of temperature. Requested it be placed in reach in freezer to rapid cool, employee placed in walk in cooler 51°. Stop sale issued. 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Hose sprayer stored in hand sink next to slicer, manager removed **Corrected On-Site** 52-01-4: Intermediate - Identity of food or food product misrepresented. Shrimp 308 on menu states sauteed Mayport shrimp, unable to provide invoice to prove where shrimp comes from 02B-01-4: Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared teriyaki tuna on menu not marked as undercooked. 53B-13-5: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager could only find 2 employee certificates 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Slaw in reach in cooler under server window, manager dated from 2 days ago. Salad reach in cooler: pimento cheese made two days ago and cooked shrimp made 3 days ago. Manager dated both. Bar reach in cooler: milk opened Sunday, manager dated **Corrected On-Site** **Repeat Violation** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Bottle hanging off bar rack, manager labeled it windex **Corrected On-Site**

Pizza Prada 8380 Baymeadows Rd Unit 4 Date of violation: Feb. 8, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total 6, High: 2, Intermediate: 2, Basic: 2 51-15-4: Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment has approx 33-35 seats including outdoor seating. **Warning** - From follow-up inspection 2019-02-08: No change **Time Extended** 21-12-4: Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet Cloths sitting on prep area, instructed manager to place inside buckets. **Warning** - From follow-up inspection 2019-02-08: Soiled cloths sitting on prep area. **Time Extended** 14-15-4: High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic Shoe box containers used for food storage throughout freezer, for croutons, for several items in walk in cooler. **Warning** - From follow-up inspection 2019-02-08: Manager has purchased new containers, is in the process of switching out food to new containers. **Time Extended** 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler - sauce (65°F - Cold Holding) sauce has been in and out, provided copies of TPHC. In walk in cooler - mozzarella (16)4 lbs (53°F - Cold Holding); feta 5 lbs (52°F - Cold Holding); chicken tenders 3 buckets (52°F - Cold Holding); Shredded cheese 53° 6-7 gal (52°F - Cold Holding); Pasta 51° 4 gal (52°F - Cold Holding); Lasagne 50° 2 containers (52°F - Cold Holding); Whipped cream 10 bottles (52°F - Cold Holding); Cannoli cream 3 lbs (52°F - Cold Holding); Hummus 50° 32 oz (52°F - Cold Holding); Ricotta (2) 32 oz (52°F - Cold Holding); Whipping cream 32 oz (52°F - Cold Holding); Beef approx 8 lbs (52°F - Cold Holding); Salami 2 lbs (52°F - Cold Holding); Lasagne 7 individual (52°F - Cold Holding); Mac and cheese 4 individual (52°F - Cold Holding) In prep cooler - ricotta (47°F - Cold Holding) ricotta was placed next to hot cooling food. Inside left reach in cooler - sliced cheese (50°F - Cold Holding) recommended keeping items below prep, not in double lined container. **Warning** - From follow-up inspection 2019-02-08: On reach in cooler - sauce is in cooling process can just opened and spices added. Sausage 42°, cheese, feta 42°,shredded mozzarella 43° In reach in cooler across from reach in freezer - feta 47° ham 54°, hummus 48°. In walk in cooler -cooked peppers 40°, pasta 40°, pasta 40°, pasta 40°, cheese 40° **Time Extended** 53A-03-6: Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hafedh M Bejaoui 04/30/2013 prometics, no other CFM cards available, manager has signed up for new class. **Warning** - From follow-up inspection 2019-02-08: No change **Time Extended** 53B-01-5: Intermediate - - From initial inspection : 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. Manager has one SAFESTAFF book but no completed certificates. **Warning** - From follow-up inspection 2019-02-08: No change **Time Extended**

Rp Mcmurphys 1183 Beach Blvd, Jacksonville Beach Date of violation: Feb. 8, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total 5, High: 2, Intermediate: 1, Basic: 2 23-06-4: Basic - - From initial inspection : Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Sugar and flour bins under back kitchen prep table, exterior of containers soiled - From follow-up inspection 2019-02-08: No change **Time Extended** 14-67-4: Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Front reach in cooler under serving window **Repeat Violation** - From follow-up inspection 2019-02-08: No change **Time Extended** 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Front reach in cooler under serving window: lettuce and tomato sets 50° talked to employee working cooler to not double bin. Employee removed bin, stated the sets have been on line since 12:00pm. Slaw 54° in reach in cooler been there for 2 days, Employee stated he has not had it out. Had manager place in freezer to rapid cool. Slaw only dropped 51°. Stop sale issued. Fryer reach in cooler: fish 47°, clam strips 48° Employee stated it has been in cooler since 10, manager placed ice bags on items out of temperature Salad reach in cooler: cupped blue cheese 44° talked to manager about how high cups are stacked. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2019-02-08: Fry reach in cooler: fish 42°, shrimp 40°, egg wash 43° Reach in cooler under serving window: tomatoes/ lettuce sets 42°, slaw 41° Salad reach in cooler: blue cheese 45° in cooler over night, stop sale issued. Blue cheese 43°, egg 39°, onions 38°, mushrooms 39°, tomatoes 43° **Time Extended** **Time Extended** **Corrective Action Taken** 01B-02-4: High Priority - - From initial inspection : High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Slaw 54° in reach in cooler under server window: been there for 2 days, Employee stated he has not had it out. Manager unsure why item is out of temperature. Requested it be placed in reach in freezer to rapid cool, employee placed in walk in cooler 51°. Stop sale issued. - From follow-up inspection 2019-02-08: Blue cheese 45° in reach in cooler over night, talk to manager about only one layer **Time Extended** 53B-13-5: Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager could only find 2 employee certificates - From follow-up inspection 2019-02-08: No change **Time Extended**

Pvo Bar & Grill 377 S Roscoe Blvd, Ponte Vedra Beach Date of violation: Feb. 5, 2019 Violation disposition: Warning Issued Violations: Total 19, High: 7, Intermediate: 7, Basic: 5 10-07-4: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 97° f 38-07-4: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dish machine. **Repeat Violation** 51-18-6: Basic - No copy of latest inspection report available. 33-31-5: Basic - Unnecessary items/unused equipment on the premises. Old unused equipment outside by rear of kitchen. 36-26-4: Basic - Wall soiled with accumulated black debris in dishwashing area. 08B-02-4: High Priority - Displayed food not properly protected from contamination. Tray of cookies at front counter not covered. Moved by manager. 12A-16-4: High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered from outside and began work served food to customer without washing hands. 28-34-1: High Priority - Establishment increased seating without municipal sewer approval. Outside seating at bar added. Counted : about 117 Outside seats. Counter. : about 117 Inside seats. Total about 234. Licensed for 170. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2 containers of Garlic in oil at : 69° and 71°. At cookline. 02C-01-4: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Feta cheese in reach in cooler date marked 1/26 01B-24-4: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Feta cheese in reach in cooler date marked 1/26 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 2 containers of Garlic in oil at : 69° and 71°. At cookline. 22-24-4: Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At inside bar and outside bar. 01C-03-4: Intermediate - Clam/mussel/oyster tags not marked with last date served. 27-16-4: Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water at Hand Wash Sink at outside bar. 53A-05-6: 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/ About 4 employees and no certified food manager. Manager arrived at 12:20. **Corrective Action Taken** 27-06-4: Intermediate - No hot running water at three-compartment sink. Turned off at outside bar. 51-14-7: Intermediate - No plan review submitted and approved - bar area added. 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 30 days. 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Unlabeld chemical spray bottle : in rear store **Repeat Violation**

Pagoda Rest At Baymeadows 8617 Baymeadows Rd Date of violation: Feb. 6, 2019 Violation disposition: Warning Issued Violations: Total 20, High: 6, Intermediate: 4, Basic: 10 36-40-5: Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Cook line equipment left side heavily soiled. **Warning** 40-06-4: Basic - Employee personal items stored in or above a food preparation area. Employee jacket, employee hat stored on shelf above cook line. **Warning** 36-73-4: Basic - Floor soiled/has accumulation of debris. Floor under prep area middle of kitchen, floor under cook line is soiled with debris. **Warning** 08B-38-4: Basic - Food stored on floor. Multiple containers of sauce stored on floor inside walk in cooler. Container of oil on floor end of cook line. Boxes of food on floor of freezer. **Warning** 10-17-4: Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between prep equipment end of cook line by hand sink. **Warning** 10-20-4: Basic - In-use tongs stored on equipment door handle between uses. Tongs by walk in cooler on oven door handle **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. Thermometer inside of cooler left side of prep area cannot be located. **Warning** 25-09-4: Basic - Single-service items for customer self-service not properly protected to prevent contamination. Single service cups and box of single service cups on floor by office area. **Warning** 23-05-4: Basic - Soil residue build-up on nonfood-contact surface. Excessive build up of debris on bulk containers by back door. **Warning** 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Various wet cloths sitting throughout cook line. **Warning** 41-07-4: High Priority - Container of vitamins improperly stored. Container of vitamins stored on top of prep area. **Warning** 12A-18-4: High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Chef at cook line washed hands at hand sink end of cook line then dried hands on a soiled towel. **Warning** 10-05-4: High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils on cook line stored in soiled water 83° **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In prep cooler left side -pork (44-45°F - Cold Holding) recommended keeping product in more shallow container. In center prep area- sprouts (65°F - Cold Holding); bok Choy (63°F - Cold Holding); cabbage (63°F - Cold Holding) recommended keeping items on time control. **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. On prep table /steam table - sauce containing chicken broth (56°F - Hot Holding); garlic and oil (67°F - Hot Holding); curry sauce (83°F - Hot Holding); gravy (120 °F - Hot Holding) recommended adding items to time control procedures. **Warning** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Container of raw chicken stored over produce right side of kitchen. **Warning** 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of ice machine has mold like debris. **Warning** 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of cooler across from cook line has heavy accumulation of water and food debris. **Warning** 53B-13-5: Intermediate - Proof of required state approved employee training not available 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 working at cook line missing training, employees have been working 4 months **Warning** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing clear substance on microwaved. **Warning**

Ceviche Jax 27 Seminole Rd, Atlantic Beach Date of violation: Feb. 8, 2019 Violation disposition: Warning Issued Violations: Total 20, High: 4, Intermediate: 5, Basic: 11 23-06-4: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Around flour container on cook line 24-05-4: Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Foil trays store upright on back racks, talked to manager about flipping over trays 12B-12-4: Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink no lid over serving table, manager Removed **Repeat Violation** 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink no lid over serving table, manager Removed **Repeat Violation** 40-06-4: Basic - Employee personal items stored in or above a food preparation area. Employee medicine over make table. Back kitchen: employee backpack over items served to guest 08B-47-4: Basic - Food not stored at least 6 inches off of the floor. Jug of oil on floor by dishmachine, manager removed **Corrected On-Site** **Repeat Violation** 10-20-4: Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging off stove handle **Repeat Violation** 10-01-4: Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in sugar container back kitchen, and ice scoop handle in ice up front. **Repeat Violation** 22-19-4: Basic - Interior of microwave soiled with encrusted food debris. On cook line 21-06-4: Basic - Paper towel used as liner for food container. Cilantro container on mini make table, manager removed **Corrected On-Site** 23-09-4: Basic - Soiled reach-in cooler gaskets. Both make tables on cook line 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two back clear reach in cooler: Corn 70°, fish 54°, queso 52°, beef 52°. Manager stated she had a truck today. Talked to manager about placing corn on time control since she pulls it out to order. Many items cooling in small reach in cooler, discussed placing in reach in freezer first 1-2 hours before placing in smaller coolers. Ambient 50° Mini make table: yams up top 43-46° talked to manager about fill lines, container of yams inside cooler 46° manager stated they were made yesterday and not taking out today. Manager placed in reach in freezer. Make table: two bags of bagged rice inside make table 58° manager stated it was made yesterday and she didn't have them out. Manager discarded. **Corrective Action Taken** 08A-08-4: High Priority - Raw animal food stored in same container as ready-to-eat food. Bell pepper in shelled egg bin on make table, manager removed pepper **Corrected On-Site** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Clear sliding door reach in cooler: Tray of raw beef over bucket of ready to eat foods drink for guest. Raw chicken on top shelf over multiple ready to eat foods foods and raw beef, manager removed **Corrective Action Taken** **Repeat Violation** 41-02-4: High Priority - Toxic substance/chemical stored by or with food. Soap bottle stored over make table and windex spray bottle hanging off front cart with spices. Manager removed soap bottle **Corrected On-Site** 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Front counter ice machine, black mold like substance on sides 53A-03-6: Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Arturo guarderas expired 4/11/2018 27-16-4: Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink on cook line, manager stated it leaks which is why it is off. Manager turned hot water back on at sink **Corrected On-Site** 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom shelf of clear sliding door reach in cooler back kitchen 16-35-4: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. No test strips available for dish machine **Repeat Violation**

Yafa Grill & Café 3825 Baymeadows Rd Date of violation: Feb. 5, 2019 Violation disposition: Warning Issued Violations: Total 21, High: 4, Intermediate: 5, Basic: 12 23-24-4: Basic - Buildup of food debris/soil residue on equipment door handles. Underside of walk in freezer door handle. **Warning** 51-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks by soda fountain boxes. **Warning** 24-06-4: Basic - Clean utensils or equipment stored in dirty drawer or rack. Black bus tub on shelf under oven, with metal and plastic lids stored in, with slight food debris build up in bottom. Cook moved dish machine area to be cleaned. **Corrective Action Taken** **Warning** 24-07-4: Basic - Cleaned and sanitized equipment or utensils not properly stored. Boxes of paper towels in small storage room by bathrooms. **Warning** 29-18-4: Basic - Drain cover(s) missing. On floor near server area. **Warning** 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk in walk in cooler. Cook placed into a container and labeled it personal food. **Corrected On-Site** **Warning** 36-18-4: Basic - Floor tiles cracked, broken or in disrepair. A few cracked and/or chipped tiles in kitchen. **Warning** 21-04-4: Basic - In-use wet wiping cloth/towel used under cutting board. In front area by buffet. **Warning** 22-19-4: Basic - Interior of microwave soiled with encrusted food debris. Slight build up on interior top of microwave on cookline. **Warning** 51-18-6: Basic - No copy of latest inspection report available. **Warning** 23-09-4: Basic - Soiled cooler gaskets. On walk in cooler and make table cooler opposite grill. **Warning** 14-41-4: Basic - Walk-in cooler gasket torn/in disrepair. Main door of walk in cooler. **Warning** 22-52-4: High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. 0ppm. Bucket of sanitizer empty. Switched to a new bucket. Tested at 80ppm chlorine. **Corrected On-Site** **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Chicken breast on buffet at 120-130°F. Cook removed from buffet and placed into oven to bring up to 165°. Re-temped at 177°F **Corrected On-Site** **Warning** 03E-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken legs removed from the oven and placed on the buffet temped at 130-133°. Cook placed back in the oven to continue to reheat to 165°F. Re temped at 170°F. **Corrected On-Site** **Warning** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Container of raw chicken and raw lamb stored over produce in walk in cooler. Cook rearranged. **Corrected On-Site** **Warning** 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink by cookline/walk in cooler door **Warning** 53B-01-5: 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. No training available. **Warning** 51-16-7: Intermediate - Plan Review not accurate- 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 30 days. Plans that were submitted are not accurate and do not show a wall by soda machine/ hot buffet prep area. Accurate plans need to be re-submitted. Due to food preparation equipment (make table cooler and gyro machine) in the front area and that there is no handsink in the front food prep area, an additional hand-sink is required in front kitchen area per Plan Review Manager Josh Philips. **Warning** 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Per cook, multiple items made two days ago in walk in cooler. Cook labeled all items. **Corrected On-Site** **Warning** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid by dishmachine. Labeled by employee. **Corrected On-Site** **Warning**

Vino's Pizza & Grill 9910-1 Old Baymeadows Rd Date of violation: Feb. 4, 2019 Violation disposition: Warning Issued Violations: Total 20, High: 7, Intermediate: 5, Basic: 8 51-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. Tanks back of kitchen left of ovens back of kitchen not secured. **Repeat Violation** **Warning** 14-45-4: Basic - Cardboard used to line nonfood-contact shelves. Soiled Cardboard lining bottom shelf of prep table under clean equipment. **Warning** 24-05-4: Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates, containers side of kitchen not stored inverted **Warning** 14-09-4: Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on pizza prep coolers have very deep dark marks/ staining. **Warning** 13-03-4: Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping at cook line without hat or hair restraint. **Warning** 08B-12-4: Basic - Food stored in holding unit not covered. Alfredo sauce in walk in cooler not covered. Multiple items inside reach in freezer not covered. **Warning** 08B-38-4: Basic - Food stored on floor. Containers of Sauce, packaged food on floor of walk in cooler. **Repeat Violation** **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. Needed in middle prep cooler across from oven. **Warning** 09-01-4: 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 touched bread without gloves at beginning of inspection, corrected employee and he placed on gloves. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from oven.- beef (47°F - Cold Holding) in upper corner of reach in cooler. **Repeat Violation** **Warning** 03D-05-4: High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Inside of walk in cooler - pizza sauce (47-48°F - Cooling) product has been cooling overnight **Repeat Violation** **Admin Complaint** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. In steam table - meatballs (111°F - Hot Holding) meatballs had already been reheated. Instructed employee to reheat to 165°. **Repeat Violation** **Warning** 03F-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Pizzas 132° kept inside of oven. Pizzas are kept on time control. Establishment has procedures hanging but is missing 3rd page. Pizzas are kept out only during lunch period. Provided 3rd page so manager could indicate pizzas are held everyday on shift control for the same time period. Pizzas have just been brought out today. **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Inside of walk in cooler - pizza sauce (47-48°F - Cooling) product has been cooling overnight **Repeat Violation** **Admin Complaint** 41-02-4: High Priority - Toxic substance/chemical stored by or with food. Antibacterial spray hanging directly over dry pasta side of kitchen **Warning** 22-24-4: Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Soda nozzles in customer area have accumulation of mold like debris. **Warning** 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler end of line has significant build up of food debris. **Warning** 05-08-4: Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer cannot be located **Warning** 03D-20-4: Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. In walk in cooler - pizza sauce (47-48°F - Cooling) inside deep container approx 2 ft deep with tight fitting lid prepared last night according to employee. **Repeat Violation** **Warning** 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite or commercially processed and held more than 24 hours not properly date marked. Multiple items inside of walk in cooler not date marked. Containers of sausage, ham opened or made Saturday. Cooked meat inside reach in freezer not marked. **Repeat Violation** **Warning**

Tunis Wings & Subs 290 Blanding Blvd, Orange Park Date of violation: Feb. 4, 2019 Violation disposition: Warning Issued Violations: Total 22, High: 4, Intermediate: 5, Basic: 13 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Bowl in flour on lower shelf of prep table on cookline. Also, cup in bulk sugar container on shelf next to walk-in cooler. Manager removed during inspection. **Corrected On-Site** **Repeat Violation** 08B-44-4: Basic - Case/container/bag of food stored on floor in kitchen. Case of oil stored on floor by walk-in cooler. Manager moved to shelf during inspection. **Corrected On-Site** 29-18-4: Basic - Drain cover(s) missing. Drain by walk-in cooler door has no drain cover. 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Numerous drinks on prep tables. Manager discarded all during inspection. **Corrected On-Site** 33-19-4: Basic - Garbage on the ground and/or pad around dumpster. 36-14-4: Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Grease buildup on floor behind fryers. **Repeat Violation** 36-47-5: Basic - Hood soiled with accumulated grease, dust or food debris. Hood system has grease buildup. 14-70-4: Basic - Ice buildup in walk-in freezer. **Repeat Violation** 33-16-4: Basic - Open dumpster lid. Door open on dumpster. Also lid on grease bin open. 06-05-4: Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Wings in sink in standing water. Chicken moved to walk-in cooler. **Corrected On-Site** 23-05-4: Basic - Soil residue build-up on nonfood-contact surface. Exterior of bulk sugar container has soil residue build up. 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 wet towels on prep tables. Manager replaced towels. **Corrected On-Site** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container on shelf by walk-in cooler not labeled. 22-45-4: High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing items and rinsing with running water, no sanitizer used before putting items on shelf for use. 03C-97-1: High Priority - Gryo meat in a broiler that is turned off. Rotisserie turned off on gyro broiler. Manager stated it was just turned off for slicing. Manager turned rotisserie on during inspection. **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp on cookline, 57°f. Manager stated item has been out a short time, manager added ice, 37°f retemp .5 hours later. shrimp (45°F - Cold Holding); liver (45°F - Cold Holding); fish (45°F - Cold Holding); chicken (45°F - Cold Holding); gizzard (45°F - Cold Holding) all items in walk-in cooler and have not been removed today. Door on cooler has been continuously during lunch per manager. Manager addd ice to products to rapidly cool. 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. In reach-in cooler on cookline, raw hamburger stored over olives in lower section. Also in walk-in freezer, open bag of raw scallops stored over ready to eat desserts. Manager moved items during inspection. **Corrected On-Site** 22-63-4: Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Drink dispensers at drive thru have buildup in nozzles. 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Fry basket stored in handwash sink, buildup of grease on sink. Manager moved basket, grease remains in sink. **Corrective Action Taken** 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Buildup of residue in interior of reach-in cooler on cookline. 53B-02-5: 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. Employee in charge does not have certificate of training, employed over 60 days. 2 other employees present have not been employed over 60 days. 31B-03-4: Intermediate - No soap provided at handwash sink. No soap at handwash sink. Manager supplied soap during inspection. **Corrected On-Site**

Subway 4368 University Blvd S Date of violation: Feb. 4, 2019 Violation disposition: Emergency Order Callback Not Complied Violations: Total 2, High: 1, Intermediate: 0, Basic: 1 35A-06-4: Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 4 dead roaches found on trap device under reach in cooler on sandwich make line. **Repeat Violation** **Warning** - From follow-up inspection 2019-02-02: 4 dead roaches found on air filter under reach in cooler on sandwich make line. **Admin Complaint** - From follow-up inspection 2019-02-04: 1 dead roach on counter near drink machine behind tea dispenser **Admin Complaint** 35A-05-4: High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches found inside cabinet on make sandwich line. 2 live roaches found under reach in cooler on make sandwich line. 1 live roach found on floor in front of oven on make sandwich line. **Repeat Violation** **Warning** - From follow-up inspection 2019-02-02: 2 live roaches found on air filter under reach in cooler sandwich make line. **Admin Complaint** - From follow-up inspection 2019-02-04: 1 live roach on floor near prep table 1 live roach on wall behind prep table **Admin Complaint**

Bawarchi 9551 Baymeadows Road Unit 10 Date of violation: Feb. 5, 2019 Violation disposition: Warning Issued Violations: Total 25, High: 4, Intermediate: 4, Basic: 17 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Numerous scoops without handles stored inside of bulk white powdered substances in containers by prep sink in kitchen. No handle scoop inside chicken inside walk in cooler Scoop without handle inside rice in dry storage area. **Warning** 36-36-4: Basic - Ceiling tile missing. Numerous ceiling tiles missing throughout kitchen area. **Warning** 24-05-4: Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers, cooking equipment stored in dry storage area are stored directly next to / with construction equipment. Large, clean pots stored directly on floor by entrance to kitchen. **Warning** 14-09-4: Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler across from cook line have deep staining, cut markers. **Warning** 29-18-4: Basic - Drain cover(s) missing. Drain middle of kitchen by dish washing area missing cover. **Warning** 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee drink on shelf above prep across from hand sink. Moved by manager during inspection. **Corrected On-Site** **Repeat Violation** **Warning** 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee sweat shirt hanging on food shelf, removed by chef during inspection **Corrected On-Site** **Warning** 23-19-4: Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Exterior of reach in coolers, reach in freezer in kitchen area have heavy build up food debris. **Warning** 08B-12-4: Basic - Food stored in holding unit not covered. Numerous items, sauce, lentils, chicken inside walk in cooler not covered or protected. Desserts in reach in freezer side storage area not covered. **Warning** 08B-38-4: Basic - Food stored on floor. Bulk opened container of sugar stored on floor in dry storage area, bulk soy sauce stored directly on floor. **Warning** 10-20-4: Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle during inspection. **Warning** 02D-03-4: Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Mango lassie in grab and go drink cooler needs product labeling. **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. Needed in coolers on cook line. One cooler has thermometer located in the back, but thermometer is blocked by storage shelves. **Warning** 29-05-4: Basic - Plumbing line from a removed fixture not capped off. Plumbing line under hand sink right of reach in freezer. **Warning** 29-08-4: Basic - Plumbing system in disrepair. Hand sink right of reach in cooler is coming off of wall **Warning** 06-05-4: Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken sitting in standing water side of kitchen, instructed manager to place under running water. **Warning** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Containers of bulk white powders side of kitchen across from prep sink missing labels on at least 2 substances. **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Rice (73°F - Hot Holding) under prep table, manager stated he was waiting to place it in warmer, instructed manager to place in cooler or back inside warmer. Sitting on prep table - onion (73°F - Hot Holding) onion must be held above 135° or added to time control plan, item has been out since Sunday according to employee. **Warning** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Container of raw chicken stored over top of sauces inside of walk in cooler **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sitting on prep table - onion (73°F - Hot Holding) onion must be held above 135° or added to time control plan, item has been out since Sunday according to employee. **Warning** 41-10-4: High Priority - Toxic substance/chemical improperly stored. Spray bottle stored over top of single service items in back dry storage area, moved by employee during inspection. **Corrected On-Site** **Warning** 31A-04-4: Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink has been removed from side dining / storage area. **Warning** 22-30-4: Intermediate - Interior of freezer soiled with accumulation of food residue. Interior of chest freezer in dry storage has accumulation of ice and raw chicken debris. **Warning** 16-35-4: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Chef could not locate chlorine test kit. **Warning** 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Numerous cooked food items, lentils, potatoes, cooked chicken made sunday per chef lacking date. **Warning**

The Shim Sham Room 333 1st St N Suite 150, Jacksonville Beach Date of violation: Feb. 6, 2019 Violation disposition: Warning Issued Violations: Total 22, High: 5, Intermediate: 5, Basic: 12 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop ice in one ice bin, manager removed cup **Corrected On-Site** **Repeat Violation** 23-06-4: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Sugar lid under prep table in kitchen, hard food/grease residue 51-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. Closet next to office, one tank not secured 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle in prep table, employee removed **Corrected On-Site** 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt over food served to guest in clear stand up reach in cooler in kitchen, employee moved to bottom shelf **Corrected On-Site** 13-03-4: Basic - Employee with no hair restraint while engaging in food preparation. 2 employees on cook line, one no hair restraint, employee place on hat. Both male employees have long beards no beard guards **Corrective Action Taken** 14-11-4: Basic - Equipment in poor repair. Reach in freezer lid not attached to freezer 08B-47-4: Basic - Food not stored at least 6 inches off of the floor. Walk in cooler: cases of water bottles on floor. Jugs of oil on floor by microwave, employee removed. **Corrective Action Taken** 10-14-4: Basic - Ice bucket/shovel stored on floor between uses. Two ice bucket on floor by kitchen ice machine, employee removed **Corrected On-Site** 10-08-4: Basic - Ice scoop handle in contact with ice. Two ice bins at bar with handle in ice, manager removed both **Corrected On-Site** 31B-04-4: Basic - No handwashing sign provided at a hand sink used by food employees. Inside bar and outside bar hand sinks no signs, printed manager signs to hang **Corrective Action Taken** 25-27-4: Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Bar caddies on bar top have unwrapped straws 03B-02-4: High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Steam table: meat balls 125-133° Employee placed on stove to reheat, checked second time 150° Employee is leaving on stove top till it reaches 165° **Corrective Action Taken** 08B-56-4: High Priority - Food stored in ice used for drinks. See stop sale. 3 ice bins at bar with water bottles, ice scoops in each bin. Manager removed all bottles from ice **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table: Blue cheese 47-50° and tomatoes sliced 45-48°, Employee stated nothing was recently prepped and in table overnight. Employee moved items into reach in freezer to rapid cool, tomatoes 41°, blue cheese 43° **Corrected On-Site** **Repeat Violation** 08A-11-4: High Priority - Raw animal food stored over canned/bottled drinks. Raw shelled eggs over beer cans and bottles in reach in cooler at inside bar, employee placed eggs on bottom shelf **Corrected On-Site** 29-42-4: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has a splitter on it with 4 hose bibs, back flow needed on all bibs that do not go to a chemical box. One missing 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Outback ice machine **Repeat Violation** 53A-03-6: Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ GM Jason smith expired 6/12/2018 02B-01-4: Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Drink menu "sugar plum" states it has egg whites in drink. Menu needs to state its raw egg white or add a symbol next to the drink and on the consumer advisory. 31B-03-4: Intermediate - No soap provided at handwash sink. No soap or paper towels at hand sink inside bar **Repeat Violation** 02B-02-4: Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory is not in a conspicuous locations, hung very low on bar wall. Printed a new sign to be hung higher we're guest can see it **Corrective Action Taken**

Taste Of Vietnam 1910 Wells Rd Ste C2c, Orange Park Date of violation: Feb. 6, 2019 Violation disposition: Warning Issued Violations: Total 24, High: 5, Intermediate: 5, Basic: 14 23-25-4: Basic - Build-up of grease/dust/debris on hood filters. On cookline. **Repeat Violation** 50-09-4: Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 6/1/2018. Manager not able to locate current license. 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on top ledge of reach-in cooler on cookline. Also 2 bottle drinks on shelf over prep table. All drinks moved during inspection. **Corrected On-Site** **Repeat Violation** 40-06-4: Basic - Employee personal items stored in or above a food preparation area. Employee food on top shelf over prep table. Food being prepared on table. Employee moved item during inspection. **Corrected On-Site** 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic pans over 3 compartment sinks have wet nesting. **Repeat Violation** 36-73-4: Basic - Floor soiled/has accumulation of debris. Kitchen floor under table at pass thru window and floor behind flattop and fryer on cookline have buildup of grease and food debris. **Repeat Violation** 36-24-5: Basic - Hole in or other damage to wall. Wall by prep/ dish area separating, corner molding coming off also. 14-42-4: Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters are broken and some slats missing, above cooking equipment on cookline. 10-07-4: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for rice, by walk-in freezer, stored in standing water 84°f. Also ice scoop at front counter soda dispenser has handle touching product. Manager moved scoop during inspection. **Corrective Action Taken** **Repeat Violation** 51-18-6: Basic - No copy of latest inspection report available. Manager not able to locate last inspection report. 14-31-4: Basic - Nonfood-grade bags used in direct contact with food. Crispy noodles on cookline and basil in walk-in cooler stored in takeout bags. 06-05-4: Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef in pan in 3 compartment sink, thawing in standing water. Employee placed under running water during inspection. **Corrected On-Site** 36-27-5: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall above pass thru on kitchen side has buildup of grease and dust. 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. 2 spray bottles of vinegar water in kitchen not labeled. **Repeat Violation** 01B-37-4: High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Fried rice cooked yesterday, in reach-in cooler on cookline, 45°f. Rice is covered with plastic wrap. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprout salads 67°f, 64°f, at front counter. Salads are held in counter top cooler, doors open during inspection. Manager stated salads were made 1.5 hours earlier. Manager moved salads to reach-in cooler to cool faster. **Corrective Action Taken** **Repeat Violation** 03D-05-4: High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Fried rice cooked yesterday, in reach-in cooler on cookline, 45°f. Rice is covered with plastic wrap. 08A-02-5: High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw chicken stored over raw beef, both items stored over cooked shrimp. All items on shelf in walk-in freezer, none commercially packaged. Employee moved item during inspection. Also in reach-in cooler on cookline, raw shell eggs stored over cut cabbage. **Corrective Action Taken** 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib at end of cookline with red hose attached, by large rice cooker, missing backflow preventer. 53A-01-6: Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty has no certified food manager certification and is not able to locate certificate for any other manager. 5 employees and manager present during inspection. 53A-05-6: 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/ 5 employees present and manager present during inspection. No certified food manager present. **Repeat Violation** 31B-03-4: Intermediate - No soap provided at handwash sink. No soap at handwash sink on cookline, by pass thru window. 03D-16-4: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Fried rice cooked yesterday, in reach-in cooler on cookline, 45°f. Rice is covered with plastic wrap. 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of fabric softener at front counter not labeled. Manager labeled during inspection. **Corrected On-Site**

Trio Hookah Lounge 8725 Old Kings Rd S Date of violation: Feb. 4, 2019 Violation disposition: Emergency order recommended Violations: Total 27, High: 7, Intermediate: 8, Basic: 12 23-24-4: Basic - Buildup of food debris/soil residue on equipment door handles. Underside of door handles on two doored reach in cooler by cookline. **Warning** 40-06-4: Basic - Employee personal items stored in or above a food preparation area. Purse and sweater in server area cupboard with single service cutlery. **Warning** 33-19-4: Basic - Garbage on the ground and/or pad around dumpster. Large pile of boxes by back door near walkin cooler. Establishment dumps coals from hookahs on ground outside back of kitchen. **Warning** 36-24-5: Basic - Hole in or other damage to wall. Wall near fuse panels, by backdoor. **Warning** 14-42-4: Basic - Hood filter missing from automatic fire suppression/exhaust system. On cookline. **Warning** 10-20-4: Basic - In-use tongs stored on equipment door handle between uses. Four pairs of tongs on oven door handle on cookline **Warning** 22-19-4: Basic - Interior of microwave soiled with encrusted food debris. Interior soiled from previous day **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. In two doored reach in cooler by cookline. Operator added one. Drink cooler by back door, which has milk in it. **Corrected On-Site** **Warning** 31B-04-4: Basic - No handwashing sign provided at a hand sink used by food employees. Handsink behind front bar area **Warning** 35B-03-4: Basic - Outer openings not protected with self-closing doors. Rear door by storage room **Warning** 25-05-4: Basic - Single-service articles improperly stored. Box of paper towel in back storage room area **Warning** 36-27-5: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind microwave. **Warning** 35A-02-5: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. One fly by three compartment sink **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in bottom part of make table cooler at 50° (cheese (51°F - Cold Holding); cut tomatoes (51°F - Cold Holding); mozzarella (51°F - Cold Holding); cut tomatoes (51°F - Cold Holding); butter (51°F - Cold Holding); deli meats (51°F - Cold Holding) **Warning** 03D-05-4: High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Container of cooked rice from previous evening at 60-62° **Warning** 08A-01-4: High Priority - Raw animal food stored over cooked food. Container of shrimp stored over pickles in reach in cooler. Frozen on site frozen fish stored over open box of bread in reach in freezer. Multiple raw items stored over ready to eat items in upright two doored sliding glass reach in cooler. **Warning** 08A-18-5: High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. In three doored reach in freezer, case of raw chicken stored over open box of beef. Open box of beef over seafood. **Warning** 35A-05-4: High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches on wall by kitchen handsink. One live roach on wall by three compartment sink. One live roach under three compartment sink. One live roach in drain by dishmachine/three compartment sink. **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All TCS food items in bottom part of make table cooler on cookline. **Warning** 31A-09-4: Intermediate - Handwash sink not accessible for employee use at all times. Handsink by three compartment sink had metal pan, plastic container, and an apron in it. Also a cutting board in front blocking it. Handsink behind bar with multiple cloths in it. **Warning** 52-01-4: Intermediate - Identity of food or food product misrepresented. Establishment has a Grouper sandwich and another grouper dish on the menu, but only a case of Swai in the freezer/establishment. Manager present unsure what fish they use. Establishment unable to provide any invoice showing the purchase of grouper. **Admin Complaint** 53A-07-6: Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment unable to provide a food manager certificate. **Warning** 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink by three compartment sink. Also lacking soap. Handsink behind bar with paper towel and no soap. **Warning** 53B-01-5: 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 unable to provide any proof of employee training. **Warning** 14-77-6: Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Bottom part of make table cooler on cookline, has missing gasket on one door and middle door does not seal properly. All food temped at 50°F. **Warning** 22-01-4: Intermediate - Soda gun soiled. Soda gun behind front counter. **Warning** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. By bar area three compartment sink with purple liquid unlabeled **Warning**

King Craw 840 Nautica Dr Ste 117 Date of violation: Feb. 4, 2019 Violation disposition: Emergency Order Callback Not Complied Violations: Total 21, High: 1, Intermediate: 7, Basic: 13 14-01-4: Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop corn starch and rice **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 23-03-4: Basic - - From initial inspection : Basic - Build-up of grease on nonfood-contact surface. Grease build up on sides and inside of fryers and stove **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 36-36-4: Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tiles missing above walk-in cooler **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 36-34-5: Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents soiled with dust and grease debris **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 35B-01-4: Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on top and bottom of screen door in back of establishment **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 36-41-4: Basic - - From initial inspection : Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Walk-in cooler fan is soiled with dust debris **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 14-42-4: Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in exhaust system above fryer and stove **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 05-09-4: Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach-in cooler on cooks line **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 14-31-4: Basic - - From initial inspection : Basic - Nonfood-grade bags used in direct contact with food. Non food grade bag used to store basil in walk-in cooler **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 14-67-4: Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Torn gasket on reach-in cooler in server area **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 23-09-4: Basic - - From initial inspection : Basic - Soiled reach-in cooler gaskets. Gaskets in kitchen is soiled with food debris and soil residue **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 08B-13-4: Basic - - From initial inspection : Basic - Stored food not covered in walk-in cooler. Several food items stored in walk-in cooler uncovered **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 36-27-5: Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in walk-in cooler is soiled with a black mold like substance. Walls in kitchen soiled with food debris and grease **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 35A-05-4: High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 29 live roaches in reach-in cooler on cooks line, approximately 26 live behind reach-in cooler on cooks line, 2 live roaches under reach-in cooler, 4 live under stove, 1 live on foil containers, 2 live on floor of storage/office, 2 live on door to office, 2 live under prep sink, 4 live under wood shelf in dish pit area, 1 live inside wall in dishpit area, 10 live on prep table with seasonings, 7 live on plastic cooler, 2 live on floor near plastic cooler and 3 egg casings. **Warning** - From follow-up inspection 2019-01-31: 4 live roach on floor between stove and ice machine 1 live roach on wall near dish machine 1 live under DM 1 live on wall above three sink 1 live on pot 2 live on stove 2 live on wall near fryer 4 live on wall behind reach-in cooler 2 live in reach-in cooler 1 live in server area on top of Reach-in cooler 1 live under register **Admin Complaint** - From follow-up inspection 2019-02-01: 1 live on wall behind dish machine 1 live on wall behind hand wash sink **Admin Complaint** - From follow-up inspection 2019-02-01: 1 small live roach on wall in dry storage room, 1 small live on floor behind reach-in cooler **Admin Complaint** - From follow-up inspection 2019-02-02: 1 small roach near entrance to kitchen 1 small roach dry storage floor 1 roach by office door 2 small roaches by prep sink located near mop sink **Admin Complaint** - From follow-up inspection 2019-02-04: 1 live roach on wooden shelf in dish pit area 1 live roach on wall near reach-in cooler 1 live roach on counter near menu and napkin holder **Admin Complaint** 22-20-4: Intermediate - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of ice machine is soiled with a black mold like substance **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 01C-05-4: Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags stored in silver bin not in chronological order **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 01C-03-4: Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with the last date served **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 27-19-4: Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. No water pressure at Hand wash sink near drink fountain in dining room. Turned on water and drips of water came out, turned hot water on then water sprayed out and stopped flowing. **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 22-28-4: Intermediate - - From initial inspection : Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior or reach-in cooler is soiled with food debris on cooks line, interior of reach-in freezer is soiled with food debris **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 53B-01-5: Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 02C-02-4: Intermediate - - From initial inspection : Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Per employee food items in walk-in cooler was prepped and prepared on Saturday no date markings on food items **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended**

King Craw 840 Nautica Dr Ste 117 Date of violation: Feb. 4, 2019 Violation disposition: Emergency Order Callback Not Complied Violations: Total 21, High: 1, Intermediate: 7, Basic: 13 14-01-4: Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop corn starch and rice **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 23-03-4: Basic - - From initial inspection : Basic - Build-up of grease on nonfood-contact surface. Grease build up on sides and inside of fryers and stove **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 36-36-4: Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tiles missing above walk-in cooler **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 36-34-5: Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents soiled with dust and grease debris **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 35B-01-4: Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on top and bottom of screen door in back of establishment **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 36-41-4: Basic - - From initial inspection : Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Walk-in cooler fan is soiled with dust debris **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 14-42-4: Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in exhaust system above fryer and stove **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 05-09-4: Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach-in cooler on cooks line **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 14-31-4: Basic - - From initial inspection : Basic - Nonfood-grade bags used in direct contact with food. Non food grade bag used to store basil in walk-in cooler **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 14-67-4: Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Torn gasket on reach-in cooler in server area **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 23-09-4: Basic - - From initial inspection : Basic - Soiled reach-in cooler gaskets. Gaskets in kitchen is soiled with food debris and soil residue **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 08B-13-4: Basic - - From initial inspection : Basic - Stored food not covered in walk-in cooler. Several food items stored in walk-in cooler uncovered **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 36-27-5: Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in walk-in cooler is soiled with a black mold like substance. Walls in kitchen soiled with food debris and grease **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 35A-05-4: High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 29 live roaches in reach-in cooler on cooks line, approximately 26 live behind reach-in cooler on cooks line, 2 live roaches under reach-in cooler, 4 live under stove, 1 live on foil containers, 2 live on floor of storage/office, 2 live on door to office, 2 live under prep sink, 4 live under wood shelf in dish pit area, 1 live inside wall in dishpit area, 10 live on prep table with seasonings, 7 live on plastic cooler, 2 live on floor near plastic cooler and 3 egg casings. **Warning** - From follow-up inspection 2019-01-31: 4 live roach on floor between stove and ice machine 1 live roach on wall near dish machine 1 live under DM 1 live on wall above three sink 1 live on pot 2 live on stove 2 live on wall near fryer 4 live on wall behind reach-in cooler 2 live in reach-in cooler 1 live in server area on top of Reach-in cooler 1 live under register **Admin Complaint** - From follow-up inspection 2019-02-01: 1 live on wall behind dish machine 1 live on wall behind hand wash sink **Admin Complaint** - From follow-up inspection 2019-02-01: 1 small live roach on wall in dry storage room, 1 small live on floor behind reach-in cooler **Admin Complaint** - From follow-up inspection 2019-02-02: 1 small roach near entrance to kitchen 1 small roach dry storage floor 1 roach by office door 2 small roaches by prep sink located near mop sink **Admin Complaint** - From follow-up inspection 2019-02-04: 1 live roach on wooden shelf in dish pit area 1 live roach on wall near reach-in cooler 1 live roach on counter near menu and napkin holder **Admin Complaint** - From follow-up inspection 2019-02-04: 1 live roach on clean dishes on shelf across from managers office, 1 live on floor behind register **Admin Complaint** 22-20-4: Intermediate - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of ice machine is soiled with a black mold like substance **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 01C-05-4: Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags stored in silver bin not in chronological order **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 01C-03-4: Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with the last date served **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 27-19-4: Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. No water pressure at Hand wash sink near drink fountain in dining room. Turned on water and drips of water came out, turned hot water on then water sprayed out and stopped flowing. **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 22-28-4: Intermediate - - From initial inspection : Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior or reach-in cooler is soiled with food debris on cooks line, interior of reach-in freezer is soiled with food debris **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 53B-01-5: Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** 02C-02-4: Intermediate - - From initial inspection : Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Per employee food items in walk-in cooler was prepped and prepared on Saturday no date markings on food items **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended**

Trio Hookah Lounge 8725 Old Kings Rd S Date of violation: Feb. 5, 2019 Violation disposition: Emergency Order Callback Not Complied Violations: Total 11, High: 4, Intermediate: 3, Basic: 4 33-19-4: Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Large pile of boxes by back door near walkin cooler. Establishment dumps coals from hookahs on ground outside back of kitchen. **Warning** - From follow-up inspection 2019-02-05: No change at callback. **Time Extended** 36-24-5: Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall near fuse panels, by backdoor. **Warning** - From follow-up inspection 2019-02-05: No change at callback. **Time Extended** 22-19-4: Basic - - From initial inspection : Basic - Interior of microwave soiled with encrusted food debris. Interior soiled from previous day **Warning** - From follow-up inspection 2019-02-05: No change **Time Extended** 35B-03-4: Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Rear door by storage room **Warning** - From follow-up inspection 2019-02-05: No change at callback. **Time Extended** 35A-02-5: High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. One fly by three compartment sink **Warning** - From follow-up inspection 2019-02-05: One fly observed at time of callback. **Time Extended** 08A-01-4: High Priority - - From initial inspection : High Priority - Raw animal food stored over cooked food. Container of shrimp stored over pickles in reach in cooler. Frozen on site frozen fish stored over open box of bread in reach in freezer. Multiple raw items stored over ready to eat items in upright two doored sliding glass reach in cooler. **Warning** - From follow-up inspection 2019-02-05: No change at callback **Time Extended** 08A-18-5: High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. In three doored reach in freezer, case of raw chicken stored over open box of beef. Open box of beef over seafood. **Warning** - From follow-up inspection 2019-02-05: No change at callback **Time Extended** 35A-05-4: High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches on wall by kitchen handsink. One live roach on wall by three compartment sink. One live roach under three compartment sink. One live roach in drain by dishmachine/three compartment sink. **Warning** - From follow-up inspection 2019-02-05: AObserved three live roaches between stove and oven. One live on top of oven. One on wall opposite three compartment sink next to three doored reach in freezer. One live on bottom part of table next to three doored reach in freezer. One live in cupboard next to soda machine in server area. Pest control company vacuumed up **Time Extended** 53A-07-6: Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment unable to provide a food manager certificate. **Warning** - From follow-up inspection 2019-02-05: No change, but operators have signed up for class. **Time Extended** 31B-02-4: Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink by three compartment sink. Also lacking soap. Handsink behind bar with paper towel and no soap. **Warning** - From follow-up inspection 2019-02-05: Handsink behind bar still without paper towel and soap. **Time Extended** 53B-01-5: Intermediate - - From initial inspection : 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 unable to provide any proof of employee training. **Warning** - From follow-up inspection 2019-02-05: No change. **Time Extended**

King Craw 840 Nautica Dr Ste 117 Total Date of violation: Feb. 5, 2019 Violation disposition: Emergency Order Callback Not Complied Violations: Total 14, High: 1, Intermediate: 6, Basic: 7 36-36-4: Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tiles missing above walk-in cooler **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-05: No change **Time Extended** 36-34-5: Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents soiled with dust and grease debris **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-05: No change **Time Extended** 35B-01-4: Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on top and bottom of screen door in back of establishment **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-05: No change **Time Extended** 14-42-4: Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in exhaust system above fryer and stove **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-05: No change **Time Extended** 05-09-4: Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach-in cooler on cooks line **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-05: No change **Time Extended** 14-67-4: Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Torn gasket on reach-in cooler in server area **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-05: No change **Time Extended** 23-09-4: Basic - - From initial inspection : Basic - Soiled reach-in cooler gaskets. Gaskets in kitchen is soiled with food debris and soil residue **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-05: No change **Time Extended** 35A-05-4: High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 29 live roaches in reach-in cooler on cooks line, approximately 26 live behind reach-in cooler on cooks line, 2 live roaches under reach-in cooler, 4 live under stove, 1 live on foil containers, 2 live on floor of storage/office, 2 live on door to office, 2 live under prep sink, 4 live under wood shelf in dish pit area, 1 live inside wall in dishpit area, 10 live on prep table with seasonings, 7 live on plastic cooler, 2 live on floor near plastic cooler and 3 egg casings. **Warning** - From follow-up inspection 2019-01-31: 4 live roach on floor between stove and ice machine 1 live roach on wall near dish machine 1 live under DM 1 live on wall above three sink 1 live on pot 2 live on stove 2 live on wall near fryer 4 live on wall behind reach-in cooler 2 live in reach-in cooler 1 live in server area on top of Reach-in cooler 1 live under register **Admin Complaint** - From follow-up inspection 2019-02-01: 1 live on wall behind dish machine 1 live on wall behind hand wash sink **Admin Complaint** - From follow-up inspection 2019-02-01: 1 small live roach on wall in dry storage room, 1 small live on floor behind reach-in cooler **Admin Complaint** - From follow-up inspection 2019-02-02: 1 small roach near entrance to kitchen 1 small roach dry storage floor 1 roach by office door 2 small roaches by prep sink located near mop sink **Admin Complaint** - From follow-up inspection 2019-02-04: 1 live roach on wooden shelf in dish pit area 1 live roach on wall near reach-in cooler 1 live roach on counter near menu and napkin holder **Admin Complaint** - From follow-up inspection 2019-02-04: 1 live roach on clean dishes on shelf across from managers office, 1 live on floor behind register **Admin Complaint** - From follow-up inspection 2019-02-05: 1 small live roach on wall near back door **Admin Complaint** 22-20-4: Intermediate - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of ice machine is soiled with a black mold like substance **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-05: No change **Time Extended** 01C-05-4: Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags stored in silver bin not in chronological order **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-05: No change **Time Extended** 01C-03-4: Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with the last date served **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-05: No change **Time Extended** 27-19-4: Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. No water pressure at Hand wash sink near drink fountain in dining room. Turned on water and drips of water came out, turned hot water on then water sprayed out and stopped flowing. **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-05: No change **Time Extended** 22-28-4: Intermediate - - From initial inspection : Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior or reach-in cooler is soiled with food debris on cooks line, interior of reach-in freezer is soiled with food debris **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-05: No change **Time Extended** 53B-01-5: Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2019-01-31: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-01: No change **Time Extended** - From follow-up inspection 2019-02-02: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-04: No change **Time Extended** - From follow-up inspection 2019-02-05: No change **Time Extended**