HEMINGWAY'S TAVERN

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. Sebastian

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop blue cheese Cup used to scoop spices

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Cook filled pitcher in sink. Educated

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. Gasket torn cook line Repeat Violation

Basic - Stored food not covered. Cooked potatoes beer walk in cooler Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Pots and pans. By triple sink Corrected On-Site

Intermediate - No test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Temperature

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. Gasket cook line Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets. Cook line

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back door - From follow-up inspection 2024-08-19: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-08-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket make table Grill brush - From follow-up inspection 2024-08-19: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink on cookline has crash cart blocking access to handwashing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo lineCorrected On-Site Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. One white in salad area and one in prep area.

Basic - Floor area(s) covered with standing water. Standing water in corner of dry storage. Manager states it came from the ice machine prior to repair yesterday.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in prep area have dust build up.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Orange juice in reach in cooler in salad station

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth on salad station prep area. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Pumpkin can rusted lid 6.6 lbs Can of tomatoes pinched 6.6lbs

High Priority - Raw chorizo over raw octopus in cook line unit Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (46F - cold holding), suggested rapid chill on item p. Retemp at 43F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box cafe area- pork (126F - Hot Holding), suggested rapid reheat on item, operator reheated and temped at 179 Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu serves poached eggs for Benedict's, operator added asterisk to menu Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at expo line Corrected On-Site

Basic - Floor area(s) covered with standing water. By triple sink

Basic - Ice buildup in walk-in freezer. Operator has contacted repair services Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. Uncovered soup of day in cookline walk in Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose at back door At mop sink needed on splitter Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink ice in hand wash sink cookline Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Jason Retherford

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Back cook line

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks with goatee Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Light not functioning. Hood fan

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler prep area Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Salad make table Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Strawberry over sliced tomatoes Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Re-educated

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter at cafe not discarded at time control at 10:38am, found at 2:25pm.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter at Cafe.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles,gasket on ice machine in bar area. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue substance in bar area. Operator discarded. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting Repeat Violation

Basic - Floor area(s) covered with standing water. In walk in cooler Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in bar area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in refrigerator

Basic - Open dumpster lid. Corrected On-Site

Basic - Waste line missing at soda gun holster. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta fagioli 2.5 gallons cooled over night , temped at 60-63f,

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta fagioli cooked overnight temped at 51-53f.

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in both bar handwash sinks.

Basic - Buildup of food debris/soil residue on equipment door handles.hood and hood filters moderately soiled. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing.in front of walk in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. Saute cooler with ripped gasket.

Basic - Floor area(s) covered with standing water. Several areas. Most cleaned up immediately

Basic - No suitable facilities provided to store employee clothing and other possessions. Purse, keys and cell phone on cooler in bar. Woman's flowered bag on shelf with potatoes and clean dishes.

Basic - Waste line missing at soda gun holster-bar near kitchen.

High Priority - Toxic substance/chemical improperly stored. Paints etc in store room.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blue cutting board-manager discarded.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gasket at cooler 11

Basic - Old labels stuck to food containers after cleaning.

High Priority - Rodent activity present as evidenced by rodent droppings found. 2 droppings found on the floor under dish machine. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Doc scan menu. Repeat Violation

Basic - Ceiling tile missing. Near hot water tank in mop sink area.

Basic - Clean linens stored in improper location. Belts of apron on cook. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On metal rack in prep area, on shelf above rack of bread.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins in the dry storage area

Basic - Food stored on floor. Sugar in dry storage Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Can opener soiled. - From follow-up inspection 2021-11-09: Time Extended - From follow-up inspection 2021-11-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On scan menu Repeat Violation - From follow-up inspection 2021-11-09: Time Extended - From follow-up inspection 2021-11-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 2 employees only have copies -Kevin and dontavious - From follow-up inspection 2021-11-09: Time Extended - From follow-up inspection 2021-11-10: Time Extended

Basic - - From initial inspection : Basic - Holes in ceiling above electrical boxes next to main walk in cooler. - From follow-up inspection 2021-11-09: Time Extended - From follow-up inspection 2021-11-10: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Corrected On-Site - From follow-up inspection 2021-11-09: Time Extended - From follow-up inspection 2021-11-10: Time Extended

Basic - - From initial inspection : Basic - Several cutting boards on the cook line has cut marks and is no longer cleanable. - From follow-up inspection 2021-11-09: Time Extended - From follow-up inspection 2021-11-10: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cantaloupe un cut over ready to eat coleslaw, green beans, etc. - From follow-up inspection 2021-11-09: Time Extended - From follow-up inspection 2021-11-10: Time Extended