GEORGE'S

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of flip top reach in cooler on cook line, coleslaw (47F - Cold Holding); Turkey (49F - Cold Holding); ham (51F - Cold Holding); cut tomatoes (46F - Cold Holding); cheese (52F - Cold Holding) per operator stocked daily at 6am then restocked once or twice before 10am, discussed utilizing existing time as public health control procedures for top portion of cooler during busy hours of breakfast. In walk in cooler; ribs (47F - Cold Holding); turkey (46F - Cold Holding); ham (48F - Cold Holding); bologna (46F - Cold Holding); shrimp (45F - Cold Holding); fish (47F - Cold Holding) per operator door left open, received delivery and has been in and out for prep work through the morning. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-08-28: At time of follow up inspection, flip top reach in cooler, Turkey and ham cold holding at 45/47F all other time/temperature control food for safety in reach in cooler in temperature range. In walk in cooler ham 46F, Turkey 46F, beef 47F, meatloaf 45F and pork chops 46F. Operator states ambient thermometer was in range earlier at time of inspection at 48F upon entering cooler. Per operator maintenance person is scheduled to check walk in cooler. Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee clean broken egg off of ground then return to cooking order no glove change or hand wash.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of flip top reach in cooler on cook line, coleslaw (47F - Cold Holding); Turkey (49F - Cold Holding); ham (51F - Cold Holding); cut tomatoes (46F - Cold Holding); cheese (52F - Cold Holding) per operator stocked daily at 6am then restocked once or twice before 10am, discussed utilizing existing time as public health control procedures for top portion of cooler during busy hours of breakfast. In walk in cooler; ribs (47F - Cold Holding); turkey (46F - Cold Holding); ham (48F - Cold Holding); bologna (46F - Cold Holding); shrimp (45F - Cold Holding); fish (47F - Cold Holding) per operator door left open, received delivery and has been in and out for prep work through the morning. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris build up on can opened blade. Microwave on cook line with food debris on top plate.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment unable to locate existing time as public health control written procedures. Inspector provided new form to be completed. Corrective Action Taken

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top rack of storage shelf by walk in cooler, clean pans not inverted or covered.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food on top shelf of walk in cooler speed rack over food for customers.

Basic - Food stored on floor. Plastic beverage bottles stored on the floor in front of restrooms. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster not stored on nonabsorbent pad. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk containers scoop handles in contact with nontcs product.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline reach in cooler door gasket with debris build up. Walk in cooler door gasket soiled with mold like substance. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in front counter reach in cooler and cookline reach in freezer. Operator relocated front counter beverage. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust build up on cookline wall and mounted equipment.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution at 0ppm chlorine, operator added chlorine bleach to 100ppm. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line pass through flip top reach in cooler at ambient air of 52F. In reach in cooler; ham (49F - Cold Holding); bologna (48F - Cold Holding); Turkey (50F - Cold Holding); cheese (47F - Cold Holding); tuna salad (51F - Cold Holding); beef (52F - Cold Holding). Per operator restocked periodically through shift and cooler left open during abnormally busy service. Discussed with operator food needs to remain at 41F or below. Operator added ice to all time/temperature control food for safety in cooler. No temperature decrease when checked a second time for any time/temperature control food for safety stored in cooler. Inspector had operator removed all food to the reach in freezer as cooler about to be stocked for lunch. Instructed operator to check that ambient air temp in proper range after emptying cooler before stocking for lunch. Establishment has existing time as public health control discussed as alternative option until cooler maintains proper temperature. Corrective Action Taken Warning - From follow-up inspection 2024-09-04: At time of follow up inspection operator has cleaned all filters for the reach in cooler. Ambient air of reach in cooler at 50F per establishment ambient thermometer and inspectors. All time/temperature control food for safety put in cooler at beginning of shift; ham (49F - Cold Holding); bologna (47F - Cold Holding); Turkey (48F - Cold Holding); cheese (49F - Cold Holding); beef (51F - Cold Holding). Instructed operator to put ice bags on all time/temperature control food for safety or stop using the reach in cooler until repair is completed. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, brisket (59/56F - Cold Holding) prepared and cooked down the previous day tightly wrapped in aluminum foil. Discussed with operator alternative methods of cooling.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly observed over prep table while operator preparing ribs.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, brisket (59/56F - Cold Holding) prepared and cooked down the previous day tightly wrapped in aluminum foil. Discussed with operator alternative methods of cooling.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line pass through flip top reach in cooler at ambient air of 52F. In reach in cooler; ham (49F - Cold Holding); bologna (48F - Cold Holding); Turkey (50F - Cold Holding); cheese (47F - Cold Holding); tuna salad (51F - Cold Holding); beef (52F - Cold Holding). Per operator restocked periodically through shift and cooler left open during abnormally busy service. Discussed with operator food needs to remain at 41F or below. Operator added ice to all time/temperature control food for safety in cooler. No temperature decrease when checked a second time for any time/temperature control food for safety stored in cooler. Inspector had operator removed all food to the reach in freezer as cooler about to be stocked for lunch. Instructed operator to check that ambient air temp in proper range after emptying cooler before stocking for lunch. Establishment has existing time as public health control discussed as alternative option until cooler maintains proper temperature. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener attached to prep table with food debris on the blade. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the walk in cooler, clean metal containers stacked while wet. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over prep area. Prep crash cart with food stored on it under the fly tape. Operator relocated the prep cart from under the sticky tape. Corrected On-Site

Basic - Food stored on floor. Bottles of soda stored on the floor in front of the restrooms.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler closest the fryers has debris build up in the gaskets. Mold like substance on underside of lobby soda dispenser behind the nozzle of Coca-Cola. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp thawing in standing water next to the three compartment sink. Operator relocated the shrimp to the walk in cooler. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Discarded equipment in covered shed area by smoker and by dumpster. Repeat Violation

Basic - Wall, Ceiling soiled with accumulated grease, food debris, and/or dust. Walls of cook line with flour/dust build up. Ceiling with cooking vapor residue build up.

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

Basic - Working containers of food removed from original container not identified by common name. Bulk containers in dry storage and bulk sugar at front counter missing product labeling. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small walk in cooler chicken, deli meat, rice, chicken 51-54F. Ambient temperature of unit 55F. Person in charge states unit has been open frequently. Person in charge began moving items in walk in cooler holding items at 41-43F. In small reach in cooler fish, chicken 52F person in charge states moved from walk in cooler not holding temperature. Make line hot dog, beef 49F person in charge has had door open. Began icing items down. At glass display potato salad at 47F. Person in charge states has had door open. Began icing items down. Person in charge called for service during inspection Corrective Action Taken Warning - From follow-up inspection 2023-08-09: In small walk in cooler, time/temperature control for safety items at 51-58F. Person in charge states overnight temperatures. See stop sale. In small reach inn ham 44-49F person in charge states brought from walk in less than 4 hours ago, moved to large walk in. In glass display pudding at 43F. Fliptop- no time/temperature control for safety foods in unit. Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloved hands, then handle bread. Person in charge spoke to employee. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23. Licensed renewed during inspection. Corrected On-Site

High Priority - Presence of insects, rodents, or other pests. Live and dead insects observed on cardboard shelving by bulk goods. Person in charge began cleaning. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small walk in cooler chicken, deli meat, rice, chicken 51-54F. Ambient temperature of unit 55F. Person in charge states unit has been open frequently. Person in charge began moving items in walk in cooler holding items at 41-43F. In small reach in cooler fish, chicken 52F person in charge states moved from walk in cooler not holding temperature. Make line hot dog, beef 49F person in charge has had door open. Began icing items down. At glass display potato salad at 47F. Person in charge states has had door open. Began icing items down. Person in charge called for service during inspection Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza in display case at 118F, person in charge states has been in unit less than 4 hours, recommended holding on time.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomatoes at 52F at beginning of inspection at 54F by end of inspection. Ambient temperature in kitchen at 100F during inspection. Lids open frequently.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing face, wetting towels in hand wash sink.

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

Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves with bulk items.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust buildup on vent, ceilings, walls in kitchen by cookline. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee eating in back of kitchen.

Basic - Food stored on floor. Drinks stored on floor in hallway by bathroom.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in hood filter observed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates with mold like substance buildup in dining room. Shelving at makeline with debris buildup. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice and raw beef in smaller walk in cooler. Raw philly meat over fries in reach in freezer on cooks line.

High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. Ham in walk in cooler and cook line labeled 11/12/2021.

High Priority - Spray hose at dish sink lower than flood rim of sink. At Three compartment sink. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham (48°F - Cold Holding); turkey (54°F - Cold Holding); bologna (53°F - Cold Holding mushrooms (45°F - Cold Holding); operator placed ice on deli meats. Mushrooms 43 ham 45 turkey 47 bologna 46. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee washed tomatoes in Handwash sink on cooks line.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees working no manager on site, manager showed up during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided application.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In cooks line. Mold like substance on air vents above hot bar.

Basic - Clean utensils stored between equipment and wall. 2 knives between rack. Spatulas between Three compartment sink and wall.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on microwave, beverage on prep table above clean equipment.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Box of cigarettes and phone above pizza make reach in cooler. Repeat Violation

Basic - Equipment in poor repair. Gasket torn on reach in cooler across from pass through window.

Basic - Food stored on floor. Bottle of vinegar holding door open in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled at pizza make reach in cooler.

Basic - Open dumpster lid.

Basic - Smaller Walk-in cooler shelves with rust that has pitted the surface.

Basic - Unclean building components, attachments or fixtures. Shelves on cooks line and large fire extinguisher on cooks line.

Basic - Unnecessary items/unused equipment on the premises. Extra cooking equipment and wooden pallets outside.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. 2 unwashed whole tomatoes stored directly on deli meat, employee removed and washed tomatoes. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar bins at front counter. Bulk items in dry storage room. Repeat Violation