MAIN DINING KITCHEN Inspection – April 28, 2026

High Priority 2

#9High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. -ROP grouper still in bag.

Stop Sale

#10High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pasta 48f. Less than 4 hours. Advised to rapid chill.

Intermediate 1

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board.

Basic 8

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Grouper.

#3Basic32-12-6

Basic – Covered waste receptacle not provided in women's bathroom.

#4Basic14-10-4

Basic – Equipment or utensils not designed or constructed in a durable manner. -Reach in freezer gasket.

#5Basic36-22-4

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

#6Basic08B-38-4

Basic – Food stored on floor. -Soda syrup box.

#7Basic10-12-5

Basic – In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine.

#8Basic24-18-4

Basic – Silverware/utensils stored upright with the food-contact surface up.

Florida Food Watch