CAYJO

Name: CAYJO
Address: 6601 OLD WINTER GARDEN RD STE 106, ORLANDO, FL, 32835, US
Rating: 0

6601 OLD WINTER GARDEN RD STE 106, ORLANDO, FL 32835

License #5811648

0 Grade F / 100

Failing Health Score

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Latest inspection

June 4, 2026 · 13 findings · 0 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CAYJO in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 22 times from Florida DBPR, with the most recent inspection on June 4, 2026. Across those visits, inspectors documented 340 total violations — 45 critical, 98 major, 197 minor.

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Inspections on file

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The latest inspection on June 4, 2026 shows 13 observation rows: no critical rows, 3 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

340

Coverage note

Inspector notes linked where available

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -throughout kitchen
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -shelf above 3 compartment sink
[14-11-5] Equipment in poor repair. -low boy cooler not working
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -throughout kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook lime cooler seals -storage shelves throughout
[16-48-4] Old food stuck to clean dishware/utensils.
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout rear of kitchen
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand wash sink at 3 compartment sink water line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook lime cutting board
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -throughout kitchen
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes above prep table and 3 compartment sink
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -shelf above 3 compartment sink
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on cutting board at front counter
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -stored above prep table with dish storage
[14-11-5] Equipment in poor repair. -low boy cooler not working
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door
[08B-38-4] Food stored on floor. -boxes of oil in kitchen
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -throughout kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook lime cooler seals -storage shelves throughout
[16-48-4] Old food stuck to clean dishware/utensils.
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[14-20-4] Ripped/worn tin foil used as shelf cover. -under prep table
[25-05-4] Single-service articles improperly stored. -food boxes on floor in dry storage cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout rear of kitchen
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand wash sink at 3 compartment sink water line
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -all employees failed to wash hands between tasks
[14-31-5] Nonfood-grade bags used in direct contact with food. -multiple items throughout
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-04-5] Raw animal food stored over or with unwashed produce. -raw eggs stored with un washed produce, containers touching
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over drinks in walk in cooler
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over raw beef in glass top cooler at rear door
[41-10-4] Toxic substance/chemical improperly stored. -chlorine stored above single service items next to walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook lime cutting board
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink at rear door
[31A-11-4] Handwash sink used for purposes other than handwashing. -hand wash sink at front counter used to store bar spoons
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at 3 compartment sink -hand wash sink at rear door
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[27-11-4] No running water at mop sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -all items throughout lack date marking
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottles with purple substance at front counter not labeled
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at 3 compartment sink -hand wash sink at rear door -hand wash sink at front counter -mens restroom

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -throughout kitchen
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes above prep table and 3 compartment sink
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -shelf above 3 compartment sink
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on cutting board at front counter
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -stored above prep table with dish storage
[14-11-5] Equipment in poor repair. -low boy cooler not working
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door
[08B-38-4] Food stored on floor. -boxes of oil in kitchen
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -throughout kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook lime cooler seals -storage shelves throughout
[16-48-4] Old food stuck to clean dishware/utensils.
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[14-20-4] Ripped/worn tin foil used as shelf cover. -under prep table
[25-05-4] Single-service articles improperly stored. -food boxes on floor in dry storage cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout rear of kitchen
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand wash sink at 3 compartment sink water line
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -all employees failed to wash hands between tasks
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[14-31-5] Nonfood-grade bags used in direct contact with food. -multiple items throughout
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-04-5] Raw animal food stored over or with unwashed produce. -raw eggs stored with un washed produce, containers touching
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over drinks in walk in cooler
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over raw beef in glass top cooler at rear door
[41-10-4] Toxic substance/chemical improperly stored. -chlorine stored above single service items next to walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook lime cutting board
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink at rear door
[31A-11-4] Handwash sink used for purposes other than handwashing. -hand wash sink at front counter used to store bar spoons
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at 3 compartment sink -hand wash sink at rear door
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[27-11-4] No running water at mop sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -all items throughout lack date marking
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottles with purple substance at front counter not labeled
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at 3 compartment sink -hand wash sink at rear door -hand wash sink at front counter -mens restroom

Disposition: Warning Issued
[14-31-5] Nonfood-grade bags used in direct contact with food. -multiple items throughout
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[27-11-4] No running water at mop sink.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes above prep table and 3 compartment sink
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand wash sink at 3 compartment sink water line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook lime cutting board
[25-05-4] Single-service articles improperly stored. -food boxes on floor in dry storage cooler
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over drinks in walk in cooler
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -shelf above 3 compartment sink
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -all employees failed to wash hands between tasks
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -all items throughout lack date marking
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout rear of kitchen
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottles with purple substance at front counter not labeled
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink at rear door
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at 3 compartment sink -hand wash sink at rear door -hand wash sink at front counter -mens restroom
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at 3 compartment sink -hand wash sink at rear door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook lime cooler seals -storage shelves throughout
[16-48-4] Old food stuck to clean dishware/utensils.
[08A-04-5] Raw animal food stored over or with unwashed produce. -raw eggs stored with un washed produce, containers touching
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -stored above prep table with dish storage
[14-20-4] Ripped/worn tin foil used as shelf cover. -under prep table
[41-10-4] Toxic substance/chemical improperly stored. -chlorine stored above single service items next to walk in cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on cutting board at front counter
[31A-11-4] Handwash sink used for purposes other than handwashing. -hand wash sink at front counter used to store bar spoons
[08B-38-4] Food stored on floor. -boxes of oil in kitchen
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over raw beef in glass top cooler at rear door
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -all ceiling tiles in kitchen
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above non working walk in cooler damaged
[14-11-5] Equipment in poor repair. -low boy cooler not working -walk in cooler not working
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -all light fixtures in kitchen
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Disposition: Emergency order recommended
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -all ceiling tiles in kitchen
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above non working walk in cooler damaged
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates above prep table with microwave
[35A-03-4] Dead roaches on premises. -4 dead roaches in womans restroom -2 dead roaches on floor in restroom hallway -1 dead roach in prep sink -1 dead roach in bus tub at service window -5 dead roaches in door frame at kitchen entrance from lobby -4 dead roaches in flip top reach in cooler on cook line -1 dead roaches on lid to spices on cook lime -4 dead roaches under 3 compartment sink -15 dead roaches at front counter
[14-11-5] Equipment in poor repair. -low boy cooler not working -walk in cooler not working
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door
[36-73-4] Floor soiled/has accumulation of debris. -floor under cooking equipment soiled with accumulation of grease and food debris
[36-24-5] Hole in or other damage to wall. -hole on bottle left of rear door frame
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -all light fixtures in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease
[16-48-4] Old food stuck to clean dishware/utensils.
[16-46-4] Old labels stuck to food containers after cleaning.
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee changing between multiple tasks without washing hands
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[35A-05-4] Roach activity present as evidenced by live roaches found. -2 live roaches crawling on mens restroom floor to under sink -3 live roaches in upper door frame of mens restroom door -2 live roaches in dining room -1 live roach on rear door frame -7 live roaches under table under service window -1 live roach on wall left side of fryers -1 live roach under rice cooker table -12 live roaches under shelf above 3 compartment sink -5 live roaches in door frame of unused walk in cooler -1 live roaches on blower unit of non working walk in cooler -1 live roach on drain pipe behind storage rack at walk in units -3 live roaches in upper door hinge of working reach in cooler -1 live roaches crawling along kitchen floor from wok to reach in cooler
[41-10-4] Toxic substance/chemical improperly stored. -pesticides stored with food contact surfaces
[41-25-4] Tracking powder pesticide used inside establishment. -powered pesticides throughout establishment and on dish storage rack under microwave -Orthene fire ant killer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cutting board soiled and stained -table around cooking equipment soiled, not cleaned when least amount of food is expected
[31A-09-4] Handwash sink not accessible for employee use at all times. -dishes in hand wash sink in kitchen
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to prep sink
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. -hand wash sink next to prep sink
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to 3 compartment sink
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -ceiling tiles in kitchen porous, not smooth or easily cleanable
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles above oven damaged
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes on storage shelves in wear washing area
[14-11-5] Equipment in poor repair. -walk in cooler not functioning
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[25-06-4] Single-service articles not stored inverted or protected from contamination. -to go boxes not inverted or protected
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -cleaning equipment stored with open bags of food product
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at cook line reach in cooler
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -under prep sink and at rear door

Disposition: Warning Issued
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -ceiling tiles in kitchen porous, not smooth or easily cleanable
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles above oven damaged
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes on storage shelves in wear washing area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink over food preparation table in kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal bag over food items at reach in cooler
[14-11-5] Equipment in poor repair. -walk in cooler not functioning
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease
[16-48-4] Old food stuck to clean dishware/utensils.
[25-06-4] Single-service articles not stored inverted or protected from contamination. -to go boxes not inverted or protected
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -cleaning equipment stored with open bags of food product
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employees not washing hands between tasks
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over sweet potatoes in cook line reach in cooler
[41-10-4] Toxic substance/chemical improperly stored. -chemicals stored on clean dish storage shelf above 3 compartment sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at cook line reach in cooler
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink at 3 compartment sink blocked by soap bucket and tools stored in sink -hand wash sink at rear prep sink blocked by cleaning tools
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -operator marked items as raw during inspection
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -under prep sink and at rear door

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back kitchen area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. In back kitchen area under fryer and stove.
[08B-38-4] Food stored on floor. Soy sauce container on kitchen floor. A case of meat in walk in freezer floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In small chest freezer on cooks line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At sink in the kitchen and restroom
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Operator removed mop sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Kitchen hand sink soiled.
[16-46-4] Old labels stuck to food containers after cleaning. On plastic containers in ware washing area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. 2 reach in coolers in the kitchen.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado over sauce in walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
[02D-01-5] Working containers of food removed from original container not identified by common name. On flour container
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken over batter in the walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2 hand washing sinks removed from kitchen
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Operator added charcoal oven, 6 burner stove and convection oven.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. On lettuce,cooked chicken, cooked white rice and cooked beans in walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle with clear liquid at front counter.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back kitchen area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks and plates at front counter.
[35A-03-4] Dead roaches on premises. One dear roach inside cooked shrimp container.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. In back kitchen area under fryer and stove.
[08B-38-4] Food stored on floor. Soy sauce container on kitchen floor. A case of meat in walk in freezer floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In small chest freezer on cooks line.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit./walk in cooler/
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At sink in the kitchen and restroom
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Operator removed mop sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Kitchen hand sink soiled.
[16-46-4] Old labels stuck to food containers after cleaning. On plastic containers in ware washing area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. 2 reach in coolers in the kitchen.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado over sauce in walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
[02D-01-5] Working containers of food removed from original container not identified by common name. On flour container
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator called shipper and got parasite destruction letter.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken over batter in the walk in cooler.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on prep table in the kitchen 1 live in the dining room on floor.
[28-26-5] Sewage/wastewater backing up through floor drains. In kitchen at the end of cooks line. The other drains works normally.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Shrimp in prep area cold holding unit with a dead roach in it.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Manager stated items have been in walk in for over two days. Raw shell eggs (48F - Cold Holding); Batter (47F - Cold Holding); Raw beef (47F - Cold Holding); Raw chicken (47F - Cold Holding); Cooked rice (46F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Manager stated items have been in walk in for over two days. Raw shell eggs (48F - Cold Holding); Batter (47F - Cold Holding); Raw beef (47F - Cold Holding); Raw chicken (47F - Cold Holding); Cooked rice (46F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2 hand washing sinks removed from kitchen
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Operator added charcoal oven, 6 burner stove and convection oven.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. On lettuce,cooked chicken, cooked white rice and cooked beans in walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle with clear liquid at front counter.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots,pans and plates on dish drying rack
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting boards in kitchen area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack
[14-11-5] Equipment in poor repair. Walk in cooler gasket torn
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor.Drinks on floor in walk in cooler
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handles in kitchen area.
[16-46-4] Old labels stuck to food containers after cleaning. On pan in ware washing area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pasta in walk in cooler.
[41-10-4] Toxic substance/chemical improperly stored.alcohol and gorilla glue over prep table
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Emailed consumer advisory and operator identified and marked on menus
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.