KELSEY'S PIZZA

High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler. Large pot of meat sauce (89F - Cooling). Cooked and placed in walk in cooler on previous day. SEE STOP SALE Priority: High Priority

High Priority - Observed: Live, small flying insects found Observed 3 live flying insects at interior bar. Priority: High Priority

High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Pizza dough in walk in cooler stored beneath dripping fire sprinkler. Fully thawed raw mahi, raw tuna and raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements Priority: High Priority

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler. Large pot of meat sauce (89F - Cooling). Cooked and placed in walk in cooler on previous day. In reach in cooler on make line nearest dish area cooked chicken (51F - Cold Holding); meat loaf (53F - Cold Holding); raw tuna (53F - Cold Holding); raw beef (53F - Cold Holding); raw salmon (53F - Cold Holding); raw mahi (53F - Cold Holding); sliced cheese (53F - Cold Holding); seaweed salad (53F - Cold Holding); blue cheese (47F - Cold Holding); slaw (48F - Cold Holding). Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler to the right of fryers raw shrimp (53F - Cold Holding). Stored above fill line of unit. In reach in cooler on make line nearest dish area cooked chicken (51F - Cold Holding); meat loaf (53F - Cold Holding); raw tuna (53F - Cold Holding); raw beef (53F - Cold Holding); raw salmon (53F - Cold Holding); raw mahi (53F - Cold Holding); sliced cheese (53F - Cold Holding); seaweed salad (53F - Cold Holding); blue cheese (47F - Cold Holding); slaw (48F - Cold Holding). SEE STOP SALE Warning Priority: High Priority

High Priority - Observed: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On exterior bar. Repeat Violation Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled. Repeat Violation Priority: Intermediate

Basic - Observed: 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. Fully thawed raw mahi, raw tuna and raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE Priority: Basic

Basic - Observed: Employee with no hair restraint while engaging in food preparation. Cook put on hat Corrected On-Site Priority: Basic

Basic - Observed: Floor area(s) covered with standing water. Throughout kitchen Priority: Basic

Basic - Observed: Food stored in a location that is exposed to splash/dust. Pizza dough in walk in cooler stored beneath dripping fire sprinkler. SEE STOP SALE Priority: Basi

Basic - Observed: Food stored on floor. Plastic oil containers stored on the floor in closet. Operator moved Corrected On-Site Priority: Basic

Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Under condenser unit in walk in cooler Priority: Basic

Basic - Observed: In-use ice scoop stored on soiled surface between uses. Pan used to store ice scoop is soiled Priority: Basic

Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 1/3 pan of standing water 119°F at steamweel on make line. Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves, liners and racks in walk in cooler have an accumulation of mold like substances Priority: Basic

Basic - Observed: Unnecessary items/unused equipment on the premises. Multiple broken down pieces of equipment Priority: Basic

High Priority - - From initial inspection : High Priority - Live, small flying insects found 59 live flying insects observed in area of cut through from service line to walk in cooler Admin Complaint - From follow-up inspection 2025-02-26: Observed 47 live flying insects at callback Admin Complaint

High Priority - Container of medicine improperly stored. Over service window. Operator moved Corrected On-Site

High Priority - Live, small flying insects found 59 live flying insects observed in area of cut through from service line to walk in cooler Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top of reach in cooler on cook line nearest pizza oven cut lettuce (47F - Cold Holding); sliced ham (47F - Cold Holding); shredded cheese (50F - Cold Holding); cut tomatoes (57F - Cold Holding); tzatziki (53F - Cold Holding); heavy cream (57F - Cold Holding); butter (54F - Cold Holding); Jambalaya sauce (55F - Cold Holding). All foods stored in unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line nearest pizza oven cut lettuce (47F - Cold Holding); sliced ham (47F - Cold Holding); shredded cheese (50F - Cold Holding); cut tomatoes (57F - Cold Holding); tzatziki (53F - Cold Holding); heavy cream (57F - Cold Holding); butter (54F - Cold Holding); Jambalaya sauce (55F - Cold Holding). All foods stored in unit overnight. SEE STOP SALE Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine has an accumulation of mold like substance. Operator cleaned Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on filter for ice machine Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned Corrected On-Site

Basic - Ceiling tile missing. Over mop sink area. Operator replaced Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on shelves over make line and on cutting board Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Under equipment and in walk in cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of mold like substance

Basic - Single-service articles improperly stored. Togo lids stored with food contact surface facing upwards. Operator inverted. Coffee filters stored in a container with no covering Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler nearest pizza oven on cook line

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Old food residue on multiple walls throughout kitchen

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone with gloves hand then began handling utensils

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed tuna mahi in vacuum sealed packaging bearing indicator label for thawing requirements

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In low boy nearest pizza side of cook line pico (51F - Cold Holding); cut tomatoes (51F - Cold Holding); cooked noodles (50F - Cold Holding); blue cheese (50F - Cold Holding) Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter on rear side of ice machine has no date of last service

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. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE

Basic - Food storage container/container lid cracked or broken. Cover for sugar bin. Red 8 quart lids

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in standing water at 124°F. Operator discarded Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steamwell on cook line marinara (88F - Reheating); cheese sauce (97F - Reheating); meat sauce (111F - Reheating). Operator stated all were placed on at 10am

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On countertop next to pizza oven. garlic in oil (73F - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steamwell on cook line marinara (88F - Reheating); cheese sauce (97F - Reheating); meat sauce (111F - Reheating). Oper stated all were placed on at 10am Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine has an accumulation of mold like substance. Operator cleaned Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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 training for Amaya. Has been employed since January

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. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed paperwork

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. On service line near soups

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 25ppm. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cook

Basic - Food stored on floor. Soda bibs on the floor in storage room. Multiple cases of food items stored on the floor in walk in freezer

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddle on top of soiled oven. Operator placed on clean sheet pan Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Over service window on cook side

Basic - Single-service articles improperly stored. Pizza boxes stored on the floor behind host(ess) stand Corrected On-Site

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500+ppm. Operator diluted to 200ppm Corrected On-Site

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. Dish machine in bar 0 ppm, sanitize bottle full, wash glasses in main kitchen til repaired.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 10 mahi, and 10 salmon Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 drawer cooler under sauté station : (); blue cheese (62F - Cold Holding); diced tomatoes (62F - Cold Holding); bruschetta mix (60F - Cold Holding); butter (58F - Cold Holding); tortellini (62F - Cold Holding); stuffed shells (58F - Cold Holding); heavy whipping cream (55F - Cold Holding) operator discarded all product. Called for repair. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 drawer cooler under sauté station : (); blue cheese (62F - Cold Holding); diced tomatoes (62F - Cold Holding); bruschetta mix (60F - Cold Holding); butter (58F - Cold Holding); tortellini (62F - Cold Holding); stuffed shells (58F - Cold Holding); heavy whipping cream (55F - Cold Holding) operator discarded all product. Called for repair. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled Equipment handles soiled, pizza door left lids soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine on left side, inside door Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in pizza sauce Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above dish area has heavy build up of dust/dirt Repeat Violation

Basic - Clean dishes shelves with rust that has pitted the surface.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in kitchen wet nesting

Basic - Equipment in poor repair. Reach in cooler on make line, handle is broken and duct tape used to make handle.

Basic - Objectionable odors in bathroom or other areas of the establishment. Objection Oder by pizza line and oven in kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on back side of kitchen where dough is made, is soiled Repeat Violation

High Priority - - From initial inspection : High Priority - Server 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. - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-13: Observed line cook engaged in moving cooked ready to eat foods and touching bare hands, reeducated at time of the callback Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Cleaners stored next to clean dishes at the bar. - From follow-up inspection 2021-12-09: Corrected Admin Complaint - From follow-up inspection 2021-12-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Can opener heavily soiled. Cutting boards stained. Plastic liners for cleaning dishes soiled. Ice machine soiled on ledge of door. - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee not aware of what food items that are Time temperature control foods. - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Brianna, Courtney - From follow-up inspection 2021-12-09: Courtney still not available Time Extended - From follow-up inspection 2021-12-13: Brianna available, Courtney not available. Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar hand sink Repeat Violation Admin Complaint - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-13: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-13: Time Extended

Basic - - From initial inspection : Basic - Batter station reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-13: Batter station reach in cooler cleaned but standing water in bottom of unit Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler across from fryers coils soiled and plastic wrap covering fan covers. Pizza cooler coils heavily soiled - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-13: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All on cook line - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-13: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Wait station by coffee filters. Drink by clean dishes at bar at Jack and Harrys - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-13: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at wait station - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-13: Time Extended

Basic - - From initial inspection : Basic - Floors under equipment on the cook line heavily soiled. In the back prep area floors soiled. Floor drain soiled under prep sink - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-13: Time Extended

Basic - - From initial inspection : Basic - Hood filters heavily soiled. Exterior of cook line equipment soiled. - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-13: Time Extended

Basic - - From initial inspection : Basic - Walls soiled with accumulated grease, food debris, and/or dust. Above expo windows Repeat Violation - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-13: Time Extended

Basic - - From initial inspection : Basic - Waste line passing through ice machine or ice bin. Repeat Violation - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-13: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-13: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Through out cook line - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-13: Time Extended

High Priority - - From initial inspection : High Priority - 13 small flying insects on bulletin board in wait station area. 5 small flies at the pizza make station. 2 flies on card board box of pasta. - From follow-up inspection 2021-12-09: Observed 1 live fly on bulletin board. Time Extended

High Priority - - From initial inspection : High Priority - Server 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. - From follow-up inspection 2021-12-09: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter station cooler cold hold raw chicken 45° raw shrimp 46° egg wash 44° milk wash 45° Cook line reach in cooler Meat loaf cold hold 48°diced tomatoes 44° pulled pork 44° cheese 46° shredded lettuce 48° shredded cheese 47° blue cheese crumbles 50° shredded cabbage 50° mash potatoes 46° to 54° cooked taco meat 44° raw salmon 44° raw mahi 46° raw shrimp 47° raw fish 47° in cooler over night. Cook line cooler drawers Cooked pasta 48° cooked chicken 55° raw shrimp 50° Pizza cooler cold hold shredded 55° ground sausage 55° ham 52° diced tomatoes 55° ricotta cheese 47° Alfredo sauce 48° Admin Complaint - From follow-up inspection 2021-12-09: Cold holding temps in cooks Line make table. Items placed in unit at 1230pm today due to repairs that were taking place in am. All items placed in walk in freezer to rapid chill in next 90 mins. Unit doors were open on arrival and employee was cleaning interior. Mashed potatoes 45° approx 4# Diced tomatoes 48° approx 3# Shredded cheese 49° approx 1# Shredded cabbage 49° approx 2# Sliced cheese 47° approx 2# Bleu cheese 49° approx .5/# Admin Complaint

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Cleaners stored next to clean dishes at the bar. - From follow-up inspection 2021-12-09: Corrected Admin Complaint

Intermediate - - From initial inspection : Intermediate - Can opener heavily soiled. Cutting boards stained. Plastic liners for cleaning dishes soiled. Ice machine soiled on ledge of door. - From follow-up inspection 2021-12-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee not aware of what food items that are Time temperature control foods. - From follow-up inspection 2021-12-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Brianna, Courtney - From follow-up inspection 2021-12-09: Courtney still not available Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar hand sink Repeat Violation Admin Complaint - From follow-up inspection 2021-12-09: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Batter station reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler across from fryers coils soiled and plastic wrap covering fan covers. Pizza cooler coils heavily soiled - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All on cook line - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Wait station by coffee filters. Drink by clean dishes at bar at Jack and Harrys - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at wait station - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Floors under equipment on the cook line heavily soiled. In the back prep area floors soiled. Floor drain soiled under prep sink - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Hood filters heavily soiled. Exterior of cook line equipment soiled. - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Vending machine exterior soiled. - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Walls soiled with accumulated grease, food debris, and/or dust. Above expo windows Repeat Violation - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Waste line passing through ice machine or ice bin. Repeat Violation - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Through out cook line - From follow-up inspection 2021-12-09: Time Extended

High Priority - 13 small flying insects on bulletin board in wait station area. 5 small flies at the pizza make station. 2 flies on card board box of pasta.

High Priority - Dented can of tomato sauce See stop sale. Rusted can of bake beans

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef next to cooked pork with out proper separation.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked meat balls

High Priority - Server 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.

High Priority - Several packages of soft cheese with mold-like growth. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter station cooler cold hold raw chicken 45° raw shrimp 46° egg wash 44° milk wash 45° Cook line reach in cooler Meat loaf cold hold 48°diced tomatoes 44° pulled pork 44° cheese 46° shredded lettuce 48° shredded cheese 47° blue cheese crumbles 50° shredded cabbage 50° mash potatoes 46° to 54° cooked taco meat 44° raw salmon 44° raw mahi 46° raw shrimp 47° raw fish 47° in cooler over night. Cook line cooler drawers Cooked pasta 48° cooked chicken 55° raw shrimp 50° Pizza cooler cold hold shredded 55° ground sausage 55° ham 52° diced tomatoes 55° ricotta cheese 47° Alfredo sauce 48° Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Taco meat hot hold 114° to 124° recommend to reheat to 165° Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Cleaners stored next to clean dishes at the bar.

Intermediate - Can opener heavily soiled. Cutting boards stained. Plastic liners for cleaning dishes soiled. Ice machine soiled on ledge of door.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee not aware of what food items that are Time temperature control foods.

Intermediate - Handwash sink not accessible for employee use at all times. In dish room Repeat Violation Admin Complaint

Intermediate - Manager or person in charge lacking proof of food manager certification. Brianna, Courtney

Intermediate - No soap provided at handwash sink. Bar hand sink Repeat Violation Admin Complaint

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.

Basic - Batter station reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler across from fryers coils soiled and plastic wrap covering fan covers. Pizza cooler coils heavily soiled

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Wait station by coffee filters. Drink by clean dishes at bar at Jack and Harrys

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at wait station

Basic - Floors under equipment on the cook line heavily soiled. In the back prep area floors soiled. Floor drain soiled under prep sink

Basic - Hood filters heavily soiled. Exterior of cook line equipment soiled.

Basic - Insect control device installed over food preparation area. Over prep table and container of flour.

Basic - Old labels stuck to food containers after cleaning.

Basic - Onions stored on floor in the walk in cooler. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat foods in the walk in cooler. Unwashed pineapples over cut tomatoes. Admin Complaint

Basic - Vending machine exterior soiled.

Basic - Walls soiled with accumulated grease, food debris, and/or dust. Above expo windows Repeat Violation

Basic - Waste line passing through ice machine or ice bin. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Through out cook line

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. Reading 0 ppm, bottle of sanitizer empty. Run thru after priming still at 0 ppm Repeat Violation

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Aerosols insect spray in bar on shelf with liquior Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cheese pizza pulled at 11am not tie marked.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wait station ; prepared on site, in warming unit since 1030 am (); chicken soup (100-102°F - Hot Holding); bean soup (81-88°F - Hot Holding); minestrone soup (81-88°F - Hot Holding) all items placed on flat top to reheat,

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 opened previous day not date marked Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At dish washing area, dish racks blocking hand wash sink

Intermediate - No soap provided at handwash sink. At bar Corrected On-Site

Basic - Clean dish rack shelves with rust that has pitted the surface.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above raw prepped food in back

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Form completed and emailed to dist 4 office and change form completed by inspector.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door near office

Basic - Floor not cleaned when the least amount of food is exposed. Floors, walls and ceiling soiled behind and under equipment. Portable fans soiled Shelving in walk in cooler soiled Standing water on cooks line and prep area floors Light out on pizza station area. Ceiling air vents rusting and soiled. Repeat Violation

Basic - Garbage can soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment on the cooks line in need of cleaning. Door gaskets for reach in cooler / reach in freezer and walk in cooler unit in need of cleaning. shelving in walk cooler in need of cleaning. Rust on bottom shelve of prep and dish tables. Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Cooks line near pizza oven

Basic - Old food stuck to clean dishware/utensils.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed pineapples and avocados stored over prepped and ready to eat tomatoes, carrots and celery, sliced mushrooms stored over bagged cleaned lettuce..

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

Basic - Waste line passing through ice machine or ice bin. Repeat Violation