MOTLEE'S

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee switch from handling cellphone to bagging customer order without washing hands before placing on gloves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cook line pull drawers, shrimp (127/131F - Hot Holding); onion straws (119F - Hot Holding). Operator placed back into fryer, shrimp second temperature (177F - Hot Holding); onion straws second temperature (189F - Hot Holding). Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottle hanging off ledge of prep counter with nozzle facing prep table. Employee relocated the spray bottle. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heat press on cook line with build up of debris.

Intermediate - No soap provided at handwash sink. No soap at cook line hand wash sink.

Basic - Current Hotel and Restaurant license not displayed. Current license display expired 06/01/2025.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf of three compartment sink, clean containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Reach in freezer on cook line, door gasket torn and handle broken.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris build up in flip top reach in cooler for ice cream toppings. Build up of debris in cook line reach in freezer around seal. Bulk ice bin has mold like substance inside bin at top plate by flip door. Repeat Violation

Basic - Stored food not covered. In the walk in freezer uncovered box of biscuits and on speed rack top tray of biscuits uncovered.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored on base of mop sink. Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up dropped to go bag from the floor, discard the bag and not change gloves/wash hands.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust on ceiling vent and surrounding tiles over cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on shelf over in use prep table. Employee relocated the open beverage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean plastic container stacked while wet. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach in cooler by fryers has spilled food debris build up.

Basic - Single-service articles improperly stored. Box of single service tin pans on the floor of the walkway to the prep area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored on the floor by the mop sink. Operator relocated the mop to dry. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on clean prep tables in prep area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw chicken over raw shell eggs. Operator relocated the raw chicken. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crispy onion straws in holding well by fryers; crispy onions (89F - Hot Holding) when mixed by employee crispy onions (141F - Hot Holding). Discussed with operator use of time as public health control for onion straws. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent over cook line has dust build on vent and light shield. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee working on the main cook line with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over flat top with grease build up. Operator has cleaning scheduled night of inspection date. Corrective Action Taken Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop bucket.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of salt on shelf of prep area with no labeling. Operator labeled the bulk container. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen and storage area with dust build up on the vent.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the bulk ice bin has mold like substance on the side of the deflector plate closest to the mop sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on hood filter over flat top grill. Per operator cleaning scheduled for the evening. Sides of the reach in freezer closest to the fryers and reach in freezer door gaskets have build up of grease debris. Corrective Action Taken Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the flip top reach in cooler under the cook line hood system has build up of residue inside on the base of the cooler.

Basic - Working containers of food removed from original container not identified by common name. Bulk breading container on the bottom shelf of the cook line with no product labeling. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of small fliptop on cookline with debris buildup. Interior of hot holding tall unit with debris buildup.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from back hand wash sink.

Basic - Floor soiled/has accumulation of debris. Floors with debris buildup in kitchen, especially under equipment. Also, several cove molding tiles missing from wall. Standing water observed by mop sink.

Basic - Food storage container/container lid cracked or broken. Lid to breading with cracked edges, missing pieces. Corners missing from several containers in clean dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk in cooler with dust buildup. Exterior sides of fryers, cooking equipment with grease buildup. Hot holding station with grease buildup on walls. Hood filters with grease buildup. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Breading mix missing label. Person in charge marked appropriately. Corrected On-Site

High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment is licensed for 16 seats, has 24 inside, 8 outside. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cheese on make line indicated to be on time per paperwork and person in charge with no time mark. Person in charge marked appropriately. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried onions 115-120F under heat lamp. Person in charge will hold on time for remainder of 4 hours. Recommend holding item on time.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from both sides of the splitter at the mop sink. Person in charge removed splitter from hose during inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is pickling onions with hot brine to extend shelf life. Pickled onions in walk in cooler dated 1/9/23 during inspection. Person in charge states no longer conducting vacuum packaging onsite.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking non pasteurized shell eggs as poached eggs, cooling rapidly in ice bath, then storing in walk in cooler and reheating the next day per person in charge. No written procedures available. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Items in hand wash sink by triple sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training for employee on duty working at establishment for 1 year.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on right side over griddle with grease buildup. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handle raw chicken with gloved hands, then change gloves and handle oil container without hand wash in between. Person in charge spoke to employee. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Establishment operating with changed menu and/or increased seating without system approval for such change. Establishment currently license for 16 seats, has 27 inside 8 outside at the time of inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried onions at make line made yesterday per person in charge at 73F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heated garlic in oil, and butter margarine mix at 73F at make line, person in charge states has been at make line since 7am, will continue to hold on time for remaining 30 minutes then toss. Friend onions held overnight 73F. Spoke to operator about holding items on time during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink on non chemical side with black hose attached.

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Establishment par cooks poached eggs to 117F, then cools to 41F, overnight, then reheats for hot holding the next morning. No written procedures available.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven with heavy buildup. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide quatanery ammonium test strips during inspection.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer at 23F in ice water, person in charge provided another holding at 32F. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.

Basic - Floor area(s) covered with standing water. At floor by back door. Also in walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on side of fryers. Repeat Violation

Basic - Single-service articles improperly stored. Cases of single service items stored on floor in storage shed, in dining room. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat items in walk in cooler.

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 32 seats added in lobby/outside tables. Warning - From follow-up inspection 2022-01-26: Time Extended - From follow-up inspection 2022-04-11: At the time of reinspection establishment has 16 seats indoors 4 seats outdoors and two picnic tables.Establishment is on municipal water and sewer. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over heavy whipping cream in walk in cooler. Person in charge moved eggs to bottom shelf Corrected On-Site

Basic - Food stored on floor. Case of french fries on floor in walk in freezer. Person in charge moved case to shelf Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield over 1 door reach in cooler near cook line