RED, WHITE AND BOOZE Inspection – May 1, 2025

High Priority 1

#11High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook at cook line touched raw food contained to cook and not wash hands changed gloves. Instructed to wash hands. Educated

Intermediate 1

#12Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line **Repeat Violation**

Repeat Violation

Basic 10

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

#3Basic12B-12-5

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

#4Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area personal bags on top of bags in the box soda.

#5Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation. Cook activity cooking

#6Basic10-06-5

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop touching rice

#7Basic22-08-4

Basic – Interior of oven has accumulation of food debris.at cook line **Repeat Violation**

Repeat Violation

#8Basic08B-17-4

Basic – Unwashed spinach stored with ready-to-eat food washed and prepared cut leafy greens in walk in cooler,

#9Basic36-24-5

Basic – Walls damaged from hurricane in process of renovation. **Repeat Violation**

Repeat Violation

#10Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards

Florida Food Watch