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The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Plumbing and backflow prevention
  • Basic: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
• Handwash sinks and supplies
  • Intermediate: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall.
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Prep cooler
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Interior coke, sprite, cherry coke nozzle at soda fountain
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gasket in freezer on cook line -Exterior bottom of soda nozzles at fountain -hood filters
• Plumbing and backflow prevention
  • Basic: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water on floor due to lowboy leak
• Handwash sinks and supplies
  • Intermediate: Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwashing sink entry to cook line
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. -3 rodent droppings between freezer and reach in cooler in back by 3 comp sink -2 on bread rack 1 on bread pan Operator removed all and clean, sanitized bread pan
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall. Hole in wall in storage closet
  • Basic: Floor soiled/has accumulation of debris. Under cooking equipment on coastline. Under coolers and equipment and back kitchen area.
• Manager certification and employee training
  • 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 & Lodging Association (SafeStaff) 866-372-7233.