WOODYARD GRILL

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1. Two live roaches crawling on floor in back of kitchen near smoker. 2. Three live roaches crawling in wall in kitchen below smoker. 3. Two live roaches crawling on reach-in freezer door gasket in back of kitchen near smoker. 4. Four live roaches crawling on wall behind pipe below prep sink in prep area of kitchen. Warning - From follow-up inspection 2025-11-05: 1. 14 live roaches crawling inside crack on wooden column in kitchen near smoker. 2. One live roach on gasket of reach-in freezer in back of kitchen near smoker. Admin Complaint

High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. Roach excrement on pipes below prep sink in prep area of kitchen. Warning - From follow-up inspection 2025-11-05: 1. Three roach egg sacs on floor in kitchen below soda syrup shelf. 2. One roach egg sac on floor in bar area near entrance. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. 1. Five dead roaches stuck to wall in back of kitchen near warewash area. 2. One dead roaches stuck to stuck on poster on wall above prep sink in prep area of kitchen. 3. One dead roaches stuck to bottom of prep table in back of kitchen. Repeat Violation Warning - From follow-up inspection 2025-11-05: 1. One dead roach on warmer near back door inside kitchen. 2. One dead roach on floor in kitchen beside warmer near back door. 3. One dead roach on prep table inside kitchen near smoker. 4. One roach on floor in kitchen near smoker. 5. Four dead roaches on floor in kitchen below soda syrup shelf. 6. One dead roach on floor in kitchen near handwash sink in warewash area. 7. Two dead roaches on floor below prep table inside kitchen prep room. 8. One dead roach on floor in bar area near entrance. Admin Complaint

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Container of cooked eggplant either date mark of 10/25 inside reach-in cooler at cookline. Repeat Violation Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee at cookline pulled up pants and put hand in pocket, then began handling tongs and preparing food at cookline. 2. Employee at cookline wiped hands on pants with bare hands, then put on gloves to begin handling food. Manager had employee wash hands after both incidents before allowing the employee to continue working at cookline. Corrected On-Site

High Priority - Live, small flying insects found. 1. One live fly on warmer in back of kitchen near back door. 2. One live fly flying in back of kitchen near back door. Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 1. Two live roaches crawling on floor in back of kitchen near smoker. 2. Three live roaches crawling in wall in kitchen below smoker. 3. Two live roaches crawling on reach-in freezer door gasket in back of kitchen near smoker. 4. Four live roaches crawling on wall behind pipe below prep sink in prep area of kitchen. Warning

High Priority - Roach excrement and/or droppings present. Roach excrement on pipes below prep sink in prep area of kitchen. Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing bleach stored on table above packages of bread near cookline. Manager removed the bleach from the table during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Can opener blade in prep area soiled with old food. 2. Deflector plate inside ice machine soiled with black substance. 3. Interior wall on left side inside ice machine soiled with lime-like substance. Repeat Violation

Basic - Dead roaches on premises. 1. Five dead roaches stuck to wall in back of kitchen near warewash area. 2. One dead roaches stuck to stuck on poster on wall above prep sink in prep area of kitchen. 3. One dead roaches stuck to bottom of prep table in back of kitchen. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup drink cup sitting directly on top of cutting board at cookline. Employee removed the drink cup from the area during this inspection. Corrective Action Taken Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline preparing food with bracelet on wrist.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf near warewash area.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. 1. Unsealed wooden shelving in supply storage shed. 2. Rusted shelving in dry storage shed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Several milk crates used as shelving inside walk-in beer cooler soiled with mold-like substance. 2. Gaskets on keg cooler doors soiled with mold-like substance. 3. Front of cooler in bar area soiled with mold-like substance. 4. Gaskets on gatorade cooler and ice cream freezer doors in server station soiled with mold-like substance. Repeat Violation Warning

Basic - Open dumpster lid. Lid of dumpster left open.

Basic - Unclean building components, attachments or fixtures. 1. Floor below shelf inside beer cooler soiled with dirt and/or food debris.

High Priority - Container of medicine improperly stored. Small bottle of "Tylenol" stored on cutting board at refrigerated make-table in server station. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline handled raw chicken with gloved hands, changed gloves without washing hands, then began handling broccoli without same gloved hand. Manager had employee stop, wash hands, and put on new gloves before continuing to work at cookline. Corrective Action Taken Warning

High Priority - Live, small flying insects found 1. Two flies crawling on chicken wings on sheet pan in back of kitchen. Manager discarded those wings during this inspection. 2. Two flies flying in back of kitchen, near smoker. 3. Two flies flying in prep area of kitchen. 4. Approximately 10 flies flying in exterior dry food storage shed. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Box containing raw ground beef stored on shelf directly above fully-cooked brisket inside walk-in cooler. Manager removed cooked brisket from shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects found 10 flies flying around drain pipe below three-compartment sink. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat containing raw shelled eggs stored on shelf directly above jug of milk and package of cheese inside reach-in cooler in prep area. Manager moved raw eggs to a lower shelf during this inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside refrigerated make-table at cookline: sliced tomatoes (51F - Cold Holding); coleslaw (45F - Cold Holding); cheese (48F - Cold Holding); chicken wings (45F - Cold Holding). Employee at cookline stated the items were already in the cooler when he arrived at 12pm. Manager and employees unable to determine when the foods were placed in the cooler, but stated it could have been in the cooler overnight. Inside reach-in cooler in server station: Butter packets (46F - Cold Holding); milk (45F - Cold Holding); sour cream (45F - Cold Holding). Manager stated all items have been held inside unit overnight and have not been in-use today. Sour cream is date marked 2/2. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated make-table at cookline: sliced tomatoes (51F - Cold Holding); coleslaw (45F - Cold Holding); cheese (48F - Cold Holding); chicken wings (45F - Cold Holding). Employee at cookline stated the items were already in the cooler when he arrived at 12pm. Manager and employees unable to determine when the foods were placed in the cooler, but stated it could have been in the cooler overnight. Stop sales issued. Inside reach-in cooler in server station: Butter packets (46F - Cold Holding); milk (45F - Cold Holding); sour cream (45F - Cold Holding). Manager stated all items have been held inside unit overnight and have not been in-use today. Sour cream is date marked 2/2. Stop sales issued. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention device missing at green hose connection in prep area of kitchen. 2. Backflow prevention device missing at red hose connection Benares three-compartment sink. 3. Backflow prevention device missing at spigot on back of building, near smoker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in prep area soiled with buildup of white substance. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use in warewashing and smoker area of kitchen.

Basic - Floor tiles missing and/or in disrepair. Several missing floor tiles in prep area of kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice inside reach-in freezer near dish machine. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Green wire shelving inside walk-in cooler soiled with buildup of black substance.

Basic - Old labels stuck to food containers after cleaning. Several clean pans with remnants of old labels still attached on clean dish rack near dish machine.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. On shelf inside walk-in cooler: One container of gravy with date mark of 6/30. One container of Lima beans with date mark of 8/27. One container of geese sauce with date mark of 8/25. One container of sausage patties with date mark of 8/26. Repeat Violation Admin Complaint

High Priority - Food with mold-like growth. See stop sale. Nine red onions soiled with mold-like substance stored inside grey pan on shelf in prep area. Manager stated the onions were washed before being placed into pan. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four flies in bar area near bar entrance. Two flies flying in back of kitchen near dish machine. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024. Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Aerosol can containing heavy duty glass cleaner stored on shelf directly above paper cups and takeout cup lids above handwashing sink in bar area. Employee removed chemicals from shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine soiled with black substance. Interior walls of ice machine soiled with lime-like substance. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Soiled towel stored down inside handwashing sink in prep area. Employee removed towel from sink during this inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bin containing ranch dressing made with buttermilk with date mark of 8/28 inside cooler in server station. Manager stated the date mark was incorrect and the ranch was made on 9/3 and added proper date mark during this inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Takeout bowl without handle stored down inside clear plastic bin containing breading at cookline.

Basic - Ceiling tile missing. One missing ceiling tile in kitchen near back door.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on top of box containing napkins inside exterior storage shed. Manager removed backpack from area during this inspection.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter near fountain machine in bar area.

Basic - Food storage container/container lid cracked or broken. One cracked pan and one cracked ice bucket on clean dish shelf in back of kitchen.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster behind building sitting directly on grass.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on boxes and bottom shelf inside reach-in freezer near dish machine.

Basic - Insect control device installed over food preparation area. Pest control light installed on wall above coffee mugs in server station. Manager moved mugs away from light during this inspection. Corrected On-Site Repeat Violation

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Bug zapper installed over dish machine.

Basic - Old labels stuck to food containers after cleaning. Remnants of old labels stuck to side of six plastic pans on clean dish rack in back of kitchen.

Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in floor drain below dish machine. Standing water in bottom of walk-in cooler.

Basic - Unclean building components, attachments or fixtures. Top of wall in kitchen near fryers soiled with grease. Ceiling tiles in ware wash area heavily stained. Ceiling tile near clean dish rack soiled with dust.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in dry goods storage area .

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker on hose bib behind establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump sanitizer bucket contents in hand wash sink.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed No proof of required state approved employee training provided for employee hired more than 60 days ago. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in a food container used to dispense flour. Manager removed bowl. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured in back of establishment

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on salad prep table in the back kitchen, and another drink by the milk shake machine. Manager disposed of both drinks. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees with beards on cook line with no beard guard

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple stacked containers on the clean ware rack that were not properly air dried - wet nesting.

Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored next ice machine not inverted. Manager inverted bucket. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing hand wash sink signs missing in womens' rest room, drive thru hand wash sink and salsa prep area hand wash sink. Manager placed signs up at the hand wash sinks. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at bar

Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed on containers stored on clean ware rack in kitchen

Basic - Single-service articles improperly stored. Observed boxes of single service cups and trays stored on the floor in the shed behind the establishment

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line drawers: ribs (50F - Cold Holding); meatballs (47F - Cold Holding); onions (46F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Employee placed items in reach-in cooler to reduce temperature to 41F. Item on cook line counter: milk (46F - Cold Holding). Employee stated item placed on counter three hours prior to temperature being taken. Employee placed more ice around pan to reduce temperature to 41F. Items in reach-in cooler beneath pass through window: tomatoes (46F - Cold Holding); lettuce (47F - Cold Holding); c (46F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Employee placed items in reach-in cooler to reduce temperature to 41F. Items in reach-in cooler beneath pass through window: coleslaw (48F - Cold Holding); cheese (49F - Cold Holding). Employee stated items stored in cooler over night. Repeat Violation Admin Complaint - From follow-up inspection 2022-01-24: Reach-in cooler beneath pass through window: tomatoes 46F,coleslaw 47F, chicken 48F. Employee stated items placed in cooler two hours prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41. Grill line drawers: hamburger 40F,onions 37F, pork 40F. Admin Complaint - From follow-up inspection 2022-01-26: Tomatoes 51°F, coleslaw49°F, chicken50°F. Manager stated items were placed in the cooler at 2 pm. Manager moved items to reach-in freezer to reduce temperature to 41°F. Admin Complaint

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler beneath pass through window, ambient temperature 48F. Repeat Violation - From follow-up inspection 2022-01-24: No change. Time Extended - From follow-up inspection 2022-01-26: Ambient temperature of reach-in cooler is 50°F. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line drawers: ribs (50F - Cold Holding); meatballs (47F - Cold Holding); onions (46F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Employee placed items in reach-in cooler to reduce temperature to 41F. Item on cook line counter: milk (46F - Cold Holding). Employee stated item placed on counter three hours prior to temperature being taken. Employee placed more ice around pan to reduce temperature to 41F. Items in reach-in cooler beneath pass through window: tomatoes (46F - Cold Holding); lettuce (47F - Cold Holding); c (46F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Employee placed items in reach-in cooler to reduce temperature to 41F. Items in reach-in cooler beneath pass through window: coleslaw (48F - Cold Holding); cheese (49F - Cold Holding). Employee stated items stored in cooler over night. Repeat Violation Admin Complaint - From follow-up inspection 2022-01-24: Reach-in cooler beneath pass through window: tomatoes 46°F,coleslaw 47°F, chicken 48°F. Employee stated items placed in cooler two hours prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41°. Grill line drawers: hamburger 40°F,onions 37°F, pork 40°F. Admin Complaint

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler beneath pass through window, ambient temperature 48F. Repeat Violation - From follow-up inspection 2022-01-24: No change. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine, 0 ppm. Manager stated they sanitize dishes in three compartment sink. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area. Observed two flies in bar area.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Carrot cake with cream cheese icing dated 1/13/2022.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Carrot cake with cream cheese icing dated 1/13/2022.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler beneath pass through window: coleslaw (48°F - Cold Holding); cheese (49°F - Cold Holding). Employee stated items stored in cooler over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line drawers: ribs (50°F - Cold Holding); meatballs (47°F - Cold Holding); onions (46°F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Employee placed items in reach-in cooler to reduce temperature to 41°F. Item on cook line counter: milk (46°F - Cold Holding). Employee stated item placed on counter three hours prior to temperature being taken. Employee placed more ice around pan to reduce temperature to 41°F. Items in reach-in cooler beneath pass through window: tomatoes (46°F - Cold Holding); lettuce (47°F - Cold Holding); c (46°F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Employee placed items in reach-in cooler to reduce temperature to 41°F. Items in reach-in cooler beneath pass through window: coleslaw (48°F - Cold Holding); cheese (49°F - Cold Holding). Employee stated items stored in cooler over night. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in pass through window: potatoes (89°F - Hot Holding). Employee stated item placed in window 30 minutes prior to temperature being taken. Employee voluntarily discarded item. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet next to three compartment sink. Repeat Violation Admin Complaint

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 prep area cooler. Manager stated item opened the previous day, manager placed the proper date on item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Deflector plate inside of ice machine soiled with mold-like substance. Mixer heads in wait station. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Wait station hand washing sink used as a dump station.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket for ice machine.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler beneath pass through window, ambient temperature 48°F. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on clean dish rack.

Basic - Food stored on floor. Soda stored on floor in outside storage room. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster behind building.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters above cook line fryer and grill greasy. Hood filters above prep area fryers greasy. Area behind soda nozzles of soda machine in bar area and soda machine in wait station. Repeat Violation

Basic - Single-service articles improperly stored. To go containers stored on floor in outside storage room.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans stored in drive thru area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind three compartment sink stained with black mold-like substance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table on cook line. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of manager training. Warning - From follow-up inspection 2021-11-08: No change. Time Extended - From follow-up inspection 2021-11-10: No change Time Extended

Intermediate - - From initial inspection : Intermediate - 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. No proof of employee training. Warning - From follow-up inspection 2021-11-08: No change. Time Extended - From follow-up inspection 2021-11-10: No change Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler beneath pass through window, ambient temperature 46°F. Grill line drawers, 51°F. - From follow-up inspection 2021-11-08: Coolers not repaired. Time Extended - From follow-up inspection 2021-11-10: Reach-in cooler beneath pass through window 40°F. Grill drawers 45°F. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler beneath pass through window: cheese (48°F - Cold Holding); tomatoes (51°F - Cold Holding); coleslaw (50°F - Cold Holding); pork chops (45°F - Cold Holding); chicken (45,46°F - Cold Holding). Employee stated items placed in cooler at 11 am, manager moved items to walk-in freezer to reduce temperature to 41°F. Items in grill line drawers: pork (51°F - Cold Holding); hamburger (52°F - Cold Holding); cheese (50°F - Cold Holding). Employee stated items placed in drawers at 11 am. Manager placed items in walk-in cooler to reduce temperature to 41°F. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2021-11-08: Coolers in question not stocked during inspection. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in pass through window warmer: okra (108°F - Hot Holding); fries (119°F - Hot Holding). Employee stated items placed in warmer 30 minutes prior to temperature being taken. Employee voluntarily discarded items. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2021-11-08: Establishment not open during inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of manager training. Warning - From follow-up inspection 2021-11-08: No change. Time Extended

Intermediate - - From initial inspection : Intermediate - 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. No proof of employee training. Warning - From follow-up inspection 2021-11-08: No change. Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler beneath pass through window, ambient temperature 46°F. Grill line drawers, 51°F. - From follow-up inspection 2021-11-08: Coolers not repaired. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine, 0 ppm. Manager stated they would sanitize dishes in three compartment sink.

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach behind reach-in cooler in prep area adjacent to kitchen. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 15 rodent droppings behind reach-in cooler in prep area adjacent to kitchen. Observed 20 rodent droppings on top do dish machine. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler beneath pass through window: cheese (48°F - Cold Holding); tomatoes (51°F - Cold Holding); coleslaw (50°F - Cold Holding); pork chops (45°F - Cold Holding); chicken (45,46°F - Cold Holding). Employee stated items placed in cooler at 11 am, manager moved items to walk-in freezer to reduce temperature to 41°F. Items in grill line drawers: pork (51°F - Cold Holding); hamburger (52°F - Cold Holding); cheese (50°F - Cold Holding). Employee stated items placed in drawers at 11 am. Manager placed items in walk-in cooler to reduce temperature to 41°F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in pass through window warmer: okra (108°F - Hot Holding); fries (119°F - Hot Holding). Employee stated items placed in warmer 30 minutes prior to temperature being taken. Employee voluntarily discarded items. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in prep area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White deflector plate inside of ice machine soiled with mold like substance. Cutting board on cook line stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Steel wool in hand washing sink in wait station.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of manager training. Warning

Intermediate - 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. No proof of employee training. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in prep area adjacent to kitchen. Missing ceiling tile above dish machine. Warning Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler beneath pass through window, ambient temperature 46°F. Grill line drawers, 51°F.

Basic - Floor not cleaned when the least amount of food is exposed. Floor beneath oven in prep area has food debris.

Basic - Food stored on floor. Potatoes stored on floor in kitchen. Chicken in walk-in cooler stored on floor. Repeat Violation

Basic - Hole in or other damage to wall. Wall between prep area and cook line in disrepair.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer at end of cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Greasy wall behind grill on cook line. Greasy hood above steam kettle in kitchen. Behind soda machine nozzles in wait station. Shelf in reach-in cooler across from dish machine soiled with old food debris. Walk-in cooler gasket soiled with mold like substance. Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Drain beneath dish machine. Manager cleaned out drain. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table not stored in sanitizing solution.