ROBERTS REST

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on cook line, potato salad (45F - Cold Holding); egg salad (45F - Cold Holding); tuna salad (46F - Cold Holding); chicken salad (47F - Cold Holding). Operator stated held in cooler over night. Not prepared or portioned today. Operator discarded product. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on cook line soiled blade with food debris Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu, nova platter has smoked salmon. Not identified at raw on menu. Warning

Intermediate - - From initial inspection : 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. For five male employees working in food preparation area. Warning - From follow-up inspection 2025-08-09: Observed same Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. .Walk in cooler container -Cooked pasta (50F - Cooling from heat since yesterday ). . See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. .Walk in cooler container -Cooked pasta (50F - Cooling from heat since yesterday ).See stop sale. Warning

High Priority - Dented/rusted cans present. See stop sale. Dry storage area 3 cans of shredded Kraut visibly leaking. Operator removed to be returned to vendor. Corrective Action Taken Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line employee cracked shell eggs then grabbed cheese to serve a different customer. Educated operator on proper handwashing procedures. Operator removed gloves, washed hands and put on new gloves. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In prep area two door freezer- raw chicken over raw beef- portioned packaged. Educated operator on proper storage. Operator removed and stored correctly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at cook line- chicken salad 50F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in unit over night. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at cook line- chicken salad 50F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in unit over night. See stop sale. Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Walk in cooler -Sliced Corned beef (46F - Ambient Cooling since yesterday).See stop sale. Warning

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Walk in cooler -Sliced Corned beef (46F - Ambient Cooling since yesterday).See stop sale. Warning

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. For five male employees working in food preparation area. Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line two drawer cooler plate stored in cheese. Operator removed. Corrected On-Site Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. In chemical storage area two mops sitting in bucket. Operator removed and stored correctly. Corrected On-Site Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading less than 50ppm chlorine. Employee added bleach to proper 100ppm Corrected On-Site Repeat Violation Admin Complaint

High Priority - Dented/rusted cans present. Three dented tomato sauce cans at cook line. See stop sale.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs multiple times and continued to prepare other food items.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler 1) container of raw open steaks over case of raw bacon. 2) whole muscle beef above whole pieces of pork.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer in back prep area, open case raw beef liver above cases of mahi.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low Boy drawer in cook line contains cooked onions at 48F cold holding, diced ham at 48F cold holding. Per employee items not prepared or portioned today. No ambient thermometer for unit to verify if temperatures are good. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In lowboy cook line diced tomatoes checked at 1030am 51F, per employee prepared less than 4 hours. Rechecked at 1105am 55F.

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop container on side of ice machine had mold like buildup inside bottom.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging above triple sink and on shelf below triple sink.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. 1) kitchen equipment left hanging directly above hand sink besides triple sink. 2) clean half pans under soap next to hand washing sink next to ice machine.

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. In walk in cooler,container of thawed mahi still in ROP packaging.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on clean dish rack by back door.

Basic - Employee eating in a food preparation or other restricted area. Employee's Stanley cup next to steam table at cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Lowboy cooler under griddle no ambient thermometer. Built in thermometer broken.

Basic - Soiled dry wiping cloth in use. 1) Dirty wiping cloth on shelves in dry store room area, left side. 2) Dirty wiping cloth underneath grill.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink chlorine at 200ppm. Warning

High Priority - 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, cooked whole turkey breast (45F - Cooling). Per date label placed in unit day before. See stop sale. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs and continued to use utensils to cook scrambled eggs for separate order without washing hands and changing gloves. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, wrapped tray of smoked salmon above container of sliced corned beef and open packs of tortilla wraps. Employee rearranged for proper separation. Corrected On-Site Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In container of raw shell eggs in fliptop unit, two eggs with cracked shells. Employee removed eggs. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, cooked chicken breast (46F - Cold Holding). Per date label in unit 2 days. See stop sale. 2) At grill LOWBOY DRAWERS - shredded cheddar (68F - Cold Holding); cooked onions (67F - Hot Holding); sliced swiss (67F - Hot Holding); saurkraut (65F - Hot Holding); sliced ham (66F - Hot Holding); diced ham (67F - Hot Holding). Per employee all items prepared / portioned day before and pulled from walk in cooler at 7:00am. All items removed from unit and moved to different cooler to rechill. Do not use unit until temperature can be maintained at 41F or below. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On pan in BROILER - cooked potatoes (84F - Hot Holding). Per employee prepared less than 3 hours. Potatoes moved back to flattop to reheat and hold there. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cook line reading 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Container of utensils blocking hot water access at hand sink by ice machine. Employee moved container. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon items on menu es not marked to indicate consumer advisory. Employees marked during inspection. Corrected On-Site Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batteries in paper towel dispenser at hand sink by ice machine dead; unit not dispensing. Warning

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in container of rice in side store room. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in side storeroom off kitchen not secured. Warning

Basic - Covered waste receptacle not provided in women's bathroom. Uncovered trash receptacle in employee restroom in back kitchen area. Warning

Basic - Employee eating in a food preparation or other restricted area. Dishwasher eating beside triple sink after washing dishes with clean dishes on drainboard. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with full beard on cook line with no beard guard. Warning

Basic - Floor not cleaned when the least amount of food is exposed. Corner of floor in side storeroom has soda syrup/liquid buildup under syrup rack. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave above hot well in kitchen has food debris buildup. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer in back prep area, open can employee energy drink. Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink at 50ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked eggs and continued working without washing hands and changing gloves. Reviewed proper procedures for hand washing w/ employee and manager. Employee washed hands and put in new gloves. Repeat Violation Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cookline wearing gloves handling slicer to cut meat and not putting on new gloves before picking up cut meat. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler sausage gravy (46F - Cold Holding); house tomato sauce (45F - Cold Holding); chicken salad (46F - Cold Holding); shredded cheese (46F - Cold Holding); butter (45F - Cold Holding); individual butters (45F - Cold Holding); heavy cream (45F - Cold Holding); liquid eggs (45F - Cold Holding); cooked turkey meat (45F - Cold Holding). Per manager and labels all items in unit minimum 1 day. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler sausage gravy (46F - Cold Holding); house tomato sauce (45F - Cold Holding); chicken salad (46F - Cold Holding); shredded cheese (46F - Cold Holding); butter (45F - Cold Holding); individual butters (45F - Cold Holding); heavy cream (45F - Cold Holding); liquid eggs (45F - Cold Holding); cooked turkey meat (45F - Cold Holding). Per manager and labels all items in unit minimum 1 day. See Stop Sale 2) in cook line fliptop upper unit, cut tomatoes (41-56F - Cold Holding). Tomatoes over-stacked above chill line. Per employee in unit less than 3 hrs. Employee removed overstacked portioned and placed in lower cooler to rechill. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink off end of cook line. Employee replaced paper towels. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk containers of sausage gravy and house marinara with no date labels. Per manager both items prepared 2 days. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle under table by 3 compartment sink. Employee labeled bottle. Corrected On-Site Repeat Violation Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets in kitchen and cook line at 0 ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Grill station- True -6 drawers -cooler- potatos (50°F - Cold Holding); breaded chicken (48°F - Cold Holding); burgers (52°F - Cold Holding); sausages (50°F - Cold Holding); mozzarella cheese (48°F - Cold Holding); American cheese (49°F - Cold Holding) . Per operator food held less than 4 hours. All TCS foods moved to a freezer for a quick chill. Corrective Action Taken Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a good scale and a container of sugar, employee removed both. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. 2 spray bottles, containing yellow substance. Employee labeled. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized Corrected On-Site Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Prep table- kitchen line-Employee removed Corrected On-Site Warning