J MICHAEL`S

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on food prep table in kitchen area next to exit door on left of kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on food prep area on kitchen line. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked in service area not completely dry before stacking.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at sink in bar area. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Main walk-in: rice cooling since 11:00am per manager down to 79F at 2:11pm. See stop sale. Repeat violation from 6-24-25. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Main walk-in: rice cooling since 11:00am per manager down to 79F at 2:11pm. See stop sale. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored over prep sink. Oysters observed in sink. Manager moved glass cleaner during inspection. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of manager certification for manager on duty Jordan Taylor.

Basic - Bowl or other container with no handle used to dispense food. Styro foam cup used as scoop in Lima beans. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Expo make table handles soiled. Fry station upright cooler door handles soiled.

Basic - Equipment in poor repair. Stainless steel missing on underside of sauté make table lid. Styrofoam insulation exposed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under door near mop sink.

Basic - Floor tiles missing and/or in disrepair. Near sauté handwash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. Mold like substance on gaskets of expo reach in cooler. Repeat Violation

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Open packages of paper towels in outside paper goods room. Repeat Violation

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

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. Manager on duty Amy Carter expired 5-14-23 Warning - From follow-up inspection 2024-12-30: No manager certification provided. Manager states classes are being scheduled. Time Extended - From follow-up inspection 2025-01-30: No manager certificate provided upon callback Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher switched from dirty side to putting away clean dishes without washing hands. Discussed with dishwasher. Dishes rewashed and hands washed before putting dishes away. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back flow prevention needed on water hose side of splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled Ice scoops and scoop for bulk shrimp. Items cleaned at time of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato's from 2-21-24 not date marked. Date marked at time of inspection. Corrected On-Site

Basic - Can opener mounted on outside table. Can opener removed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Electrical conduit and electrical cords by expo and over steam table soiled. Dust build up on fan on fry station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté reach in: cooked pasta 46F, cooked rice 46F, less than 1 hour per manager, moved to walk-in cooler at time of inspection. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice cooling 87F to 86F in 45 minutes, per manager less than 1 hour. Operator ran cold water over rice to get below 70F. Stored uncover for better cooling. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At bar. Restocked at time of inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged triple tail bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Grease and food debris build up under and behind fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on shelf by trash can in auto station. Repeat Violation

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed open bag of Togo boxes and lids in outside dry storage.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice cooling 72F at 4:15 cooling since 1:00pm. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice cooling 72F at 4:15 cooling since 1:00pm. See stop sale

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tag from oysters on hand marked 1-17-23. Discussed proper tag marking with oyster shucker.

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. Provided flyer with clean up procedures to manager.

Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Employee put oysters from last batch in same bucket as new oysters.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on walk-in cooler shelves.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substance on Fry station cooler 3 shelves. Employee cleaned at time of inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pasta cooling from 10:00am 81F at 12:07 down to 80 at 12:52. rice cooling from 10:00am 82F at 12:07 down to 81F at 12:50. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta cooling from 10:00am 81F at 12:07 down to 80 at 12:52. rice cooling from 10:00am 82F at 12:07 down to 81F at 12:50. See stop sale.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee begin washing hands in prep sink. Discussed with employee. Employee washed hands in hand wash sink. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by prep sink blocked by sanitizer bucket stored in it. Employee removed sanitizer bucket. Corrected On-Site

Basic - Ceiling vents soiled with accumulated dust-like substance. Over microwaves in kitchen

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage and ceiling sagging over expo area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 cook and 2 servers that perform scooped/labeling and salad making activities with no hair restraint.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on and around walk-in cooler gaskets.

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Gaps in wall to outside in dry storage area where Togo containers are stored.

Basic - Soiled floors/carpeting. Floor in main walk-in cooler.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee sweep floor and put on gloves to begin cooking, no hand wash. Discussed with employee, employee washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salad reach in: shredded mozzarella 49F, feta 51F, per server, over 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad reach in: shredded mozzarella 49F, feta 51F, Per server, over 4 hours

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not marked. Tags not in chronological order.

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand wash sink used as dump sink as evidenced by lime in drain.

Intermediate - No soap provided at handwash sink. At bar hand wash sink. Bartender restocked at time of inspection. Corrected On-Site

Basic - Employee beverage on dry storage shelf. Manager removed at time of inspection. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Standing water in ice scoop and soiled interior sides of scoop holster. Employee cleaned all items during inspection. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came returned from outside and began putting away clean dishes, no hand wash. Manager discussed with employee. Employee washed hands. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required at both sides of splitter outside kitchen.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slaw cooling 50F down to 49F in one hour. Manager had item moved to colder unit at time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with black substance on it, manager sent to dish area. Soda gun at bar, soda residue built up. Soda fountain above nozzles, mold like substance.

Intermediate - No soap provided at handwash sink. No soap at bar hand wash sink. No paper towels at both cook line hand wash sinks. All sinks restocked at time of inspection. Corrected On-Site

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 tile shows damage or is in disrepair. Hole in ceiling above tall kitchen reachin coolers.

Basic - Equipment in poor repair. Gasket on cookline reach in falling apart.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Around dish machine.

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoops in holster outside not properly protected. Manager washed scoops and placed in bucket with lid. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice scoop on cook line, hand in product. Manger removed at time of inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No sign in women's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold on walk-in cooler gasket, and kitchen glass door reach in. Dust build up on Fan on cook line. Tall fry station cooler handles, built up food debris. Residue/grease/food build up on kitchen Heat lamp window and electrical conduit, dust/residue built up on expo shelf where bowls are stored.