AMERICAN CHARLIE LLC

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. Bar dish machine tested at 0ppm. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: chicken 46F, Grill: pimento cheese 47F. Per manager items in coolers for approximately 3 hours. Manager voluntarily discarded pimento cheese and placed chicken on ice for rapid chilling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: grits 113F, mashed potatoes 121F, per manager items in steam table for approximately 2 hours. Employee reheated items during inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on slicer. Employee cleaned slicer at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on back line. Restocked at time of inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Grease build up at threshold of walk-in cooler door. Grease and food debris on drain outside beer walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station: Cole slaw 47F, per employee item was pulled from walk-in Les than 1 hour ago. Item was double panned in make table. Employee placed single pan of product directly in make table for better cooling. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb by back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food/debris on can opener blade. Item cleaned during inspection. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. No certification for Mike Howe.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test strips for dish machine.

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk-in cooler, per manager item was made 10-12-25, not date marked by 10-15-25.

Intermediate - Spray bottle containing toxic substance not labeled. No labels on blue substance and green substance on cleaning cart. No label on blue substance on chemical shelf.

Basic - Stored food not covered. Fish thawing on speed rack in walk-in cooler and an opened pound of butter on shelf in walk-in cooler. Manager voluntarily discarded butter and covered fish during inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certification for manager Zienden Sayles. Warning - From follow-up inspection 2025-06-02: Manager working to get certification. Time Extended

High Priority - Dented/rusted cans present. Can of baked apples heavily dented with sharped creases in dented area. See stop sale.

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. Tested at 0ppm. Manager connected new container of chlorine to machine, tested at 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs and raw beef over onions, raw fish over chicken stock in inside walkin cooler. Raw animal food stored over or with unwashed produce. Raw eggs stored over avocados in outside walk-in cooler. Manager rearranged all items appropriately. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flat top station cooler: roast beef 54F, raw mahi 58F, sliced provolone 64F, small raw shrimp 48F, large raw shrimp 58F, pico de gallo 61F, cole slaw 60F, shredded cheese 54F, per manager these items in cooler for an undetermined amount of time.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flat top station cooler: roast beef 54F, raw mahi 58F, sliced provolone 64F, small raw shrimp 48F, large raw shrimp 58F, pico de gallo 61F, cole slaw 60F, shredded cheese 54F, per manager these items in cooler for an undetermined amount of time. See stop sale. Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certification for manager Zienden Sayles. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Observed dirty water inside pan used for ice scoops. Manager had items washed at time of inspection. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grouper 52F, red fish 58F and hot dogs 61F. Warning - From follow-up inspection 2024-03-26: Observed grouper 58F, red fish 57F and hot dogs 48F all held for 3 hours. Employee will re- ice. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed grouper 52F, red fish 58F and hot dogs 61F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grouper 52F, red fish 58F and hot dogs 61F. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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.

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed grouper thawed in sealed bag with instructions to open bag before thawing.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed two open top cups on prep tables. Manager asked employees to throw away. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives stored in water at 54F.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: cooked beans 51F, pico de gallo 50F, blue cheese 54F, Flat top station: pico de gallo 52F, raw shrimp 51F, cole slaw 51F, Grill station: sliced tomatoes 51F, blue cheese 52F, hot dogs 50F, per employee all items in cold hold units over 4 hours. See stop sale. Warning - From follow-up inspection 2023-11-20: Fry station: boiled shrimp 48F, boiled eggs 45F, pico de gallo 42F, blue cheese 42F, corn 42F, Flat top reach in: corned beef 46F, shredded beef 46F, Swiss cheese 46F, pico de gallo 40F, mahi 40F, Grill: sliced tomatoes 40F, raw shrimp 41F, All items per manager less than 4 hours, items moved to walk-in or iced better at time of inspection. Manager states new coolers are on order, discussed keeping items iced or in walk-in until new coolers arrive. 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. Bar dishwasher tested at 0ppm chlorine, manager primed machine at time of inspection. Tested at 100ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: cooked beans 51F, pico de gallo 50F, blue cheese 54F, Flat top station: pico de gallo 52F, raw shrimp 51F, cole slaw 51F, Grill station: sliced tomatoes 51F, blue cheese 52F, hot dogs 50F, per employee all items in cold hold units over 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: cooked beans 51F, pico de gallo 50F, blue cheese 54F, Flat top station: pico de gallo 52F, raw shrimp 51F, cole slaw 51F, Grill station: sliced tomatoes 51F, blue cheese 52F, hot dogs 50F, per employee all items in cold hold units over 4 hours. See stop sale. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Leaking water meter outside back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on Interior of ice scoop holster.

Basic - Stored food not covered. Ice cubes for bar drinks in walk-in freezer not covered. Manager covered ice cubes. Corrected On-Site