HARDWARE STORE BREWING COMPANY

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired Quat test strips in 2023 Warning - From follow-up inspection 2026-02-04: Per operator, test strips will be received tomorrow Time Extended

Intermediate - - From initial inspection : 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. Expired for Joshua T Warning - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. On hand sink on brewery line Warning - From follow-up inspection 2026-02-04: Per operator, signs will be delivered tomorrow. Time Extended

Basic - - From initial inspection : Basic - No hot running water at mop sink. Mop sink outside with no hot water Warning - From follow-up inspection 2026-02-04: Time Extended

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floors not constructed to be easily cleanable. Diamond plate throughout kitchen not easily cleanable. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in kitchen being maintained with rags.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Scoop used for buffalo chicken dip at 107° stored in dry pan.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table stained. Interior of chest reach in cooler at bar, currently being used as dry storage soiled, small tap tower at bar interior heavily soiled.

Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles at bar with liquid, one clear, one yellow, not labeled, corrected Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Multiple sheet pans stored on floor of the dry stock room. Multiple food storage containers on wire clean dish rack not inverted. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor not cleaned when the least amount of food is exposed. Floors and walls under and behind equipment at bar and in food prep areas in need of cleaning,large amounts of debris behind the equipment at the bar

Basic - Floors not constructed to be easily cleanable. Diamond plate used for flooring thru out kitchen, seems are holding old food and debris, Diamond plate flooring in walk in cooler at entrance in need of repair at door entrance / exit, not fully sealed.

Basic - Food not stored at least 6 inches off of the floor. Tubs of food items stored directly on floor of the walk in cooler. Repeat Violation

Basic - Hole in or other damage to wall. Wall behind the hand wash sink at side prep table in need of repairs.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Soiled scoop used for buffalo chicken dip stored on pan without water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of prep tables and legs soiled with dirt and old food debris. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall /ceiling area next to water heater dust /dirt present. 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. Adrianna on site over 60 days, no food safety training completed or proof on site. Repeat Violation

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. Adrienne on site over 60 days, no signed employee agreement, agreement printed and signed while inspection was taking place. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Robert photo copy only on file.

Basic - Food stored on floor. Tubs sauerkraut and pickles stored directly on floor of walk in cooler u it.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table legs and bottom shelves of equipment soiled. Repeat Violation

Basic - Single-service articles improperly stored. Case of to go paper goods stored on floor at front area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust on wall behind water tank above food prep table . Building complements to left of make table soiled.

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. Observed hourly employee start work, not wash hands before touching cleaned dishes, re-educated and corrected.

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. Some expired/ PeterH. 11-8-22 Joshua s. 8/30/22 No proof of training for Dylan

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees open gallons of brewed tea items stored over client items in walk in cooler on speed rack.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pallets in dry stock room holding loose grains in hollow legs and debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler 7nits in bar area soiled, some-in operation.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flies under bar area near floor drains.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At bar interior of the ice bin of 5he ice maker soiled with black mold like substance.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink set up with wash in center sink, wash, rinse and sanitize, if food prep is needed middle sink to be used as rinse by running water and food prepping, corrected Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Food storage container, melted interior, discarded Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Debris under dry food storage rack in stock room

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed citrus fruits stored over ready to eat lettuces

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen holding food implements.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copy right issue of photo copied certificates for Edward, Evelyn, Joshua

Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice scoop at front bar area stored on non sanitized surface, corrected.

Basic - Drain cover(s) missing. In cabinet at bar back area of keg pouring station, cover needed on open exposed floor drain.

Basic - Food stored on floor. Tubs of pickles stored on the floor of the walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer unit in far back.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table interior under lid soiled with old food debris

Basic - Unclean building components, attachments or fixtures. Electric lines and etc. behind the panini grill soiled

Basic - Wood food-contact surface not properly sealed. Wood shelf holding panini press in need of sealing, flaking paint, exposed bare wood.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tzatziki made 8/6 Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tzatziki dated made 8/6

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Swiss cheese 47° double panned in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 47° double panned

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

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. Jim , bartender no card

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Over cooked bacon in walk in