THE GARLIC AUXILIARY KITCHEN Inspection – April 6, 2026

High Priority 1

#9High Priority35A-02-7

High Priority – Live, small flying insects found – 4-5 in tiki bar

Intermediate 2

#10Intermediate01C-05-4

Intermediate – Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.

#11Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. – milk in bar

Basic 8

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

#3Basic36-22-4

Basic – Floor area(s) covered with standing water. – ice machine room

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris. – under cooking equipment

#5Basic22-08-4

Basic – Interior of oven has accumulation of black substance/grease/food debris.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. – fan guards in bar cooler – exterior of ice buckets – underside of fryer – backside of pasta warmer

#7Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues/food debris. -prep cooler at cook line

#8Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. – dish machine area

Florida Food Watch