Urban Soul Daiquiris & Wingz

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -precooked chicken wings
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with unwashed produce. -case of raw shell eggs stored above whole carrots inside the walk in cooler
  • Basic: Food not stored at least 6 inches off of the floor. -bin of prepped chicken on the floor inside of the walk in cooler -case of canned tomatoes on the floor inside the prep area
• In-use utensils properly stored
  • Basic: In-use knife between pieces of equipment. -between cutting boards on cook line
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. -portion cups/no handles used to dispense from bulk food containers.
  • Basic: Equipment in poor repair. -upstairs handsink faucet in bar
  • Basic: Soiled Cloth rags used to line nonfood-contact shelves. -lining interior of coolers
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -isolated areas inside the ice machine on the cook line, surrounding interior components and on the inside rim of the bin interior
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees. -downstairs mens restroom
  • Intermediate: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
• Restrooms
  • Basic: Bathroom door left open other than during cleaning or maintenance. -upstairs bathroom
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. -1 dead roach underneath small table in front of storage rack -2 dead roaches on control device near prep table -4 dead roaches between cove molding and wall at entry to kitchen
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing. -cove molding in disrepair near entry to kitchen from bar
  • Basic: Floors not maintained smooth and durable. -area near grease trap access
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some ceiling areas near prep line

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

• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Garbage and refuse
  • Basic: Grease on the ground and/or pad/exterior around grease receptacle.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. -1 live roach on the kitchen floor under prep table. Manager eliminated
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing.

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.

• Garbage and refuse
  • Basic: Grease on the ground and/or pad/exterior around grease receptacle.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found -2 small flying insects near the soda bibs inside the bar in the dining area, 1 near the back door
  • High priority: Roach activity present as evidenced by live roaches found. -3 live roaches on the floor inside the food preparation area below stainless steel multi use prep tables, containing spare cutting boards -2 live roaches on the floor near the fryers inside the kitchen -1 live roach on the cookline on the back wall Admin -2 live roaches on the floor under the three compartment sink across from prep tables/next to shelving containing clean pans* Admin Complaint
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. -small gap in bottom of back door due to door sweep disrepair, vermin activity present
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing. -prep area
  • Basic: Hole in or other damage to wall. -near back door that leads into the kitchen near the 3 compartment sink -near prep tables across from
  • Basic: Floor soiled/has accumulation of debris. -significant grease build up near the fryers

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair.
• Garbage and refuse
  • Basic: Grease on the ground and/or pad /on exterior around grease receptacle.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. -3 live roaches on the floor inside the food preparation area below stainless steel multi use prep tables, containing spare cutting boards -2 live roaches on the floor near the fryers inside the kitchen -1 live roaches on the cookline on the back wall Admin -1 live roach on the floor under the 3 compartment sinkAdmin Complaint Admin Complaint
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Floor soiled/has accumulation of debris.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

Problems were found that had to be fixed. The inspector will come back to check.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. -large lexan of breading/flour on shelf above ice machine
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. -advised to obtain an extra warmer/crock pot to keep utensil water at 135°F or above
  • Basic: In-use tongs stored on equipment door handle between uses.
• Handwashing and hygienic practices
  • 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. -employee touched cell phone prior to cooking food in fryer. Advised to remind employees that handling personal cell phones requires a handwashing step prior to engaging in food handling/ touching supplies.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some dust build up around hood filters -utility lines under 3 compartment sink
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. -drain line under hand sink inside kitchen, advised to repair and keep wall in good condition
  • Basic: Standing water in bottom of reach-in-cooler.
• Handwash sinks and supplies
  • Intermediate: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  • Intermediate: Soap dispenser at handwash sink not working/unable to dispense soap. -manager added bottle of soap
• Garbage and refuse
  • Basic: Grease on the ground and/or pad /on exterior around grease receptacle.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found -2 small flying insects hovering inside prep area/3 compartment sink area
  • High priority: Roach activity present as evidenced by live roaches found. -1 live roach on wall near the 3 compartment sink, nearby rack of clean/sanitized pans/utensils
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. -back door left open during operation with some evidence if vermin activity present
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall. -gaps around utility lines under 3 compartment sink -small area near back door near cove molding
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep area above the reach in cooler across from grill
  • Basic: Floor soiled/has accumulation of debris. -cookline, significant build up of grease on floor surrounding dryers -floor drain under 3 compartment sink
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on multi use stainless steel prep table
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Manager certification and employee training
  • 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 & Lodging Association (SafeStaff) 866-372-7233.