SCOTTS ON FIFTH

Basic - Stored food not covered. Soups not covered. Operator covered. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning

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.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on top of dishwasher

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. 4 salmon

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups not date marked prepared Saturday

High Priority - In stand up cooler next to dessert station, raw fish over ready to eat shrimp, crab and vegetables

High Priority - In standing reach-in freezer raw steak above cooked baby shrimp in door

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked: Crab stuffing, pastas, rice, cut tomatoes and cooked shrimp.

Intermediate - Spray bottle containing toxic substance not labeled hanging over triple sink Repeat Violation

Basic - Ceiling tiles and vents soiled with accumulated dirt and dust Repeat Violation

Basic - Food stored on floor, olives on floor

Basic - Nonfood-contact surface soiled: hood filters over due for cleaning

Basic - Yellow Cutting board has cut marks and is no longer cleanable

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked squash and zucchini (56F - Cold Holding), found In kitchen on shelf suggested rapid chill on item Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board stain in kitchen, has new cutting boards Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by sheet pan Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bleach and water Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dishwasher , operator has new panels just hasn't had time to install Corrective Action Taken

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. 0 ppm. Called eco lab coming to look at Eco lab arrived and fixed 50 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door reach in cooler. Pasta 46f cold holding. Salsa 45f cold holding. Mashed potatoes 46f cold holding. Operator had door open for extended time Suggest rapid chill Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream and milk

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. Tiffany

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board yellow board and sandwich coolers Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Cup stored in sink by bar Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop peas Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) all cutting board Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in each in

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Floors not maintained smooth and durable.

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

Basic - Stored food not covered. Pasta in each in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Lobster in standing water educated had put in reach in cooler lobster temp 38°f-43°f Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.