Tropics Rest & Lounge Degrades its Sanitary Rating

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves soiled with seasonings in back room.

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 3 door at window 47°american cheese, door was left open. Closed door, **Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cut lettuce in 3 door cooler at cookline. Inverted, **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw seafood over cheese-sticks and fries, moved to proper location, **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 door at window 47°-43° american cheese, at window 47°-43° american cheese overnight in cooler with door open.

No Violations Were Observed

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Light Shields in kitchen and rest rooms have dead insects inside.

Basic - Cardboard used to line food-contact shelves in walk in.

Basic - Cardboard used to line nonfood-contact shelves near dish machine.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored in a protected manner. Inserts stored inverted on top of a soiled oven.

Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**

Basic - Faucet/handle missing at plumbing fixture at hand sink at the bar. Another sink set up for temporary usage.

Basic - Hood soiled with accumulated grease, dust or food debris. .

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use utensil not stored on a clean portion of food preparation area. Tongs stored on the rim of garbage can. **Corrected On-Site**

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**

Basic - Soiled reach-in cooler gaskets. 2 door unit near expo window.

Basic - Utensils in poor condition. Wood like bowls chipped and damaged.

Basic - Wall soiled with accumulated grease, food debris, and/or dust through out kitchen.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid ant and roach spray observed.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked noodles 54°F -moved to cooler. Noodles cooked 2 hours ago. **Corrective Action Taken**

High Priority - Raw animal food not properly separated from ready-to-eat food. Open bag of fries stored on top of a box of raw chicken. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Lamb stored over fish in white stand up freezer. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bus tub stored on hand sink. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink at the bar and in Male restroom 84°F.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Intermediate - Spray bottle containing toxic substance not labeled.near dish machine.

Basic - Bathroom facility not clean. Ladies room has paper on floor, removed. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle next to dough making. Moved, **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Phone, pen next to dough making area, removed, **Corrected On-Site**

Basic - Nonfood-contact equipment in poor repair. Door handle broken to ladies room.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.lamb over seafood in 3 door cooler, kitchen, moved lamb to bottom shelf, **Corrected On-Site** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ladies room. Put some in, **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb, chicken quarters in walkin. Marked them, **Corrected On-Site** **Repeat Violation**

Intermediate - Soil residue in food storage containers, flour, under prep table.

No Violations Were Observed

Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hat, **Corrected On-Site** **Warning**

Basic - Equipment in poor repair. Small chest freezer rusty and bottom of ice machine needs painting. **Warning**

Basic - Gaskets with slimy/mold-like build-up. Chest freezer. **Warning**

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 60° 3 door cooler, sausage, shrimp, garlic, Wong tongs. Stop sale. Do not use cooler until it maintains 41° or under. **Warning**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. White Frigidare freezer, fries sitting on beef and beef over fish. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 door cooler at cookline at 60°. Time, temperature foods in cooler overnight. **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Back room. **Warning**

Intermediate - All Hot water not provided/shut off at employee handwash sink. 96°. **Warning**

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 60° 3 door cooler at cookline. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walkin, curry chicken, etc.. **Warning**

No Violations Were Observed

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan guard wic.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Beef in to go bags In Freezer, in back of kitchen.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Observed in rice bin. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. Observed under and behind equipment in back area.

Intermediate - Accumulation of black debris on/around soda dispensing nozzles.

Intermediate - Soda gun soiled. Observed at bar area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, 47? 2 door cooler, cookline. No food in it. do not use unroll it maintains 41? or under. Use other cooler if needed.

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 47? 2 door cookline.

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. 2 door cooler, cookline.

Basic - No Heimlich maneuver/choking sign posted.

Critical - Required consumer advisory for raw/undercooked animal food not provided. **Corrected On-Site**

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface, 3 compartment sinks.

Nonfood-contact equipment not designed and constructed in a durable manner, prep bottom shelf rusted, ice machine outside, back door.

Critical - Observed soil buildup inside ice bin, tray inside.

Critical - Observed buildup of slime on soda dispensing nozzles, fountain.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed ceiling soiled with accumulated food debris, kitchen

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish on top of the fliptop reach in cooler. Corrected On Site. moved inside the unit.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. touching trash can then clean utensils without washing hands. Corrected On Site. Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. goat, chicken , rice in the walk in cooler. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. egg-shade. Corrected On Site.

Critical - Food containers stored on top of washed vegetables. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw meat over vegetables in a reach in freezer. Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs hanging of a trash can. Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. touching garbage can then take out box without washing hands. Corrected On Site.

Observed employee with no hair restraint. Corrected On Site. Repeat Violation.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. wooden shelves next to walk in cooler.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed build-up of grease on nonfood-contact surface. hood filters .

Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. women's restroom

Lights missing the proper shield, sleeve coatings or covers. kitchen

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried rice. Corrected On Site. reheated

Critical - Observed food being cooled by nonapproved method. closed container . Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sausages on the walk in cooler.

Critical - Observed potentially hazardous food thawed in standing water. shrimps, Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. msg. Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on. Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

Critical - Observed encrusted, soiled material on slicer.

Critical - Handwashing cleanser lacking at handwashing lavatory. bar. Corrected On Site.

Critical - Observed live flies in kitchen.

Observed wall in disrepair. men restroom.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. closed container

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice in the walk in cooler. Corrected On Site. voluntarily discarded.

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over onions. Corrected On Site. Repeat Violation.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. msg. Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. wooden drystorage shelves

Critical - Observed encrusted material on can opener.

Observed build-up of grease on nonfood-contact surface. hoodb& filters

Observed single-service articles stored without protection from contamination. not inverted.

Critical - Vacuum breaker mising at hose bibb. mopsink (splitted line) Repeat Violation.

Critical - Observed bathroom facility in disrepair. broken toilet in men restroom.

Floors not maintained smooth and durable. cookline . Repeat Violation.

Critical - Observed unlabeled spray bottle. Repeat Violation.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. observed one expired employee training certificate.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. minced garlic at the prep area. Corrected On Site. voluntarily discarded.

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over sprouts in a reach in cooler. Corrected On Site.

Critical - Observed raw animal food stored over produce. walk in cooler.

Critical - Observed uncovered food in holding unit/dry storage area. drystorage

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. msg. Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop.

Observed dispensing equipment that allows contamination, no handle can inside rice container. Corrected On Site.

Observed single-use containers (boxes and/or cans) reused for the storage of food. reused metal can in rice container. Corrected On Site.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Critical - Observed soil residue in storage containers.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Vacuum breaker mising at hose bibb. mopsink (splitted line)

Floors not maintained smooth and durable. cookline

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lamb, rice, beef, pasta in WIC.

Critical - Violation: 08A-28-1Observed food stored on floor. msg. Corrected On Site.

Critical - Violation: 09-05-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour container. Corrected On Site.

Critical - Violation: 12A-09-1Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.

Violation: 13-03-1Observed employee with no hair restraint.

Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine.

Critical - Violation: 22-24-1Observed buildup of slime on soda dispensing nozzles.

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue. RIF.

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. hood filters.

Critical - Violation: 32-04-1Bathroom not enclosed with tight-fitting, self-closing doors. men's resttroom.

Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions. prep area. Corrected On Site.

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory. prep area. Corrected On Site.

Violation: 36-15-1Observed food debris accumulated on WIC floor.

Violation: 37-02-1Observed hole in wall. prep area.

Violation: 51-11-1Carbon dioxide/helium tanks not adequately secured.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. men's resttroom.

Carbon dioxide/helium tanks not adequately secured.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC.

Critical - Hand wash sink lacking proper hand drying provisions. prep area. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. prep area. Corrected On Site.

Observed build-up of grease on nonfood-contact surface. hood filters.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of slime on soda dispensing nozzles.

Observed employee with no hair restraint.

Observed food debris accumulated on WIC floor.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.

Critical - Observed food stored on floor. msg. Corrected On Site.

Observed hole in wall. prep area.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour container. Corrected On Site.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. RIF.

Critical - Observed live flies in kitchen. one flie in cookline.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice, chicken, lamb in WIC.

Critical - Observed rodent activity as evidenced by rodent droppings found. 10 dry in soda machine area, 6 dry in bar area, 30 dry in front prep area, 20 dry in rear prep area.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice in prep area, less than 1 h according to PIC.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lamb, rice, beef, pasta in WIC.

Critical - Identity of food or food product misrepresented. Using imitation crab brand "OCEANIC" when publiciting "CRAB and SHRIMP FRIED RICE" in the menu.

Lights missing the proper shield, sleeve coatings or covers. WIC area.

Critical - No handwashing sign provided at a handsink used by food employees. kitchen. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. women restrooml.

Observed attached equipment soiled with accumulated dust. fan in kitchen.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. racks in WIC.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. table shelves troughout kitchen.

Observed build-up of grease on nonfood-contact surface. hood.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of soiled material on mixer head. bar.

Observed carpeting installed in an improper location. WIC.

Critical - Observed cloth used as a food-contact surface. RIC. Corrected On Site.

Observed food debris accumulated on WIC floor.

Critical - Observed food stored on floor. onions in WIC.

Observed grease accumulated under cooking equipment.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. MSG.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. bar. Corrected On Site.

Critical - Observed interior of microwave soiled.

Critical - Observed packaged food not labeled as specified by law. MSG.

Critical - Observed plastic water bottle stored in ice used for drinks.

Critical - Observed raw animal food stored over cooked food. raw beef over cooked rice in WIC.

Critical - Observed soil residue in storage containers. MSG.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Wet wiping cloth not stored in sanitizing solution between uses.