BLUELINE Q

High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection license expired 06/01/2025 and open and operating being utilized to serve food to the public. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the stand up reach in cooler, raw turkey over raw beef. Operator switched storage levels. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up on prep table next to hand wash sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available for sanitizer buckets.

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/ At time of inspection four food handling employees present with no proof for any certified food manager being present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink, operator provided. Repeat Violation

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. Unable to provide proof of food handler training at time of inspection per operator stored offsite. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot running water available at beginning of inspection. Operator reconnected water and turned on water heater. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink on prep table by smoker. Operator relocated. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryer with debris build up.

Basic - Plumbing system improperly installed or repaired. Water filter by hand wash sink leaking water when hand wash sink running.

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil lining shelf of prep table next to fryer. Repeat Violation

Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Brussel sprouts prepared on MFDV then carried into brink and mortar for further prep not covered during transit outside between the two licenses. Discussed with operator and employee.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In double door reach in cooler raw animal products stored over commercial dressings. Person in charge arranged appropriately. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese and cut cabbage sitting out on prep area at 64-68F. Recommend holding items on time. Person in charge discarded. Corrected On-Site

High Priority - Wastewater on ground from failed system. Observed water draining directly on to the ground under unit when hand wash sink is on. Person in charge states pipe must have broken off. Warning

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on shelf with food. Person in charge removed. Corrected On-Site

Basic - Insect control device installed over food preparation area. Bug light stored over prep table. Person in charge states not in use.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. License number not observed in unit in 2in figures.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor. Person in charge raised. Corrected On-Site