RESURRECTION CUP

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle spray nozzle with gloved hands and rinse spoon then proceed to handle containers of food. Discussed with operator. Instructed employee to remove gloves and wash hands Corrected On-Site Warning - From follow-up inspection 2026-04-15: Observed employee rinsing wiping cloth at three compartment sink with gloved hands, then proceed to handle ready to eat food without washing hands Admin Complaint

Intermediate - - From initial inspection : 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/Angel Chion 2-8-21 Warning - From follow-up inspection 2026-04-15: Operator unable to provide current manager certification at time of inspection Admin Complaint

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2026-04-15: No certified food manager present in establishment with 6 employees engaged in food handling Admin Complaint

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line cutting board. Operator set up sanitizer bucket at 200ppm quaternary and put wiping cloth in sanitizer bucket Corrected On-Site Warning - From follow-up inspection 2026-04-15: Observed wet wiping cloth not stored in sanitizer bucket. Employee set up sanitizer bucket at 200ppm quaternary and put wiping cloth in sanitizer bucket Admin Complaint Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the kitchen reach in cooler, cold smoked salmon was stored over hummus and diced tomatoes. The salmon was moved down. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the counter of the front line, cream cheese (71F - Cold Holding). The item has been out of refrigeration for less than 2 hours. The item has not been prepped or portioned today. The item was returned to the refrigerator to chill and cold hold. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front line flip top cooler, smoked salmon (51F - Cold Holding); cooked chicken tenders (51F - Cold Holding). The items were stored in plastic tubs on top of the pans inside the cooler. The items were moved to the bottom cooler to chill and cold hold. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the burners, a container containing 91F water had spatulas inside. The spatulas were removed and the water disposed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. A spray bottle of water was stored over the hand sink and was not labeled. The cook labeled the bottle. Corrected On-Site

Basic - Equipment in poor repair. The reach in cooler gasket is torn.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On the cutting board of the flip top cooler next to the oven, a wet cloth was stored outside of the bucket. The cloth was moved to a sanitizer bucket. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the speed cart in the front counter area, spinach pastry (71F - Hot Holding); beef empanadas (73F - Hot Holding). The empanadas were prepared this morning, less than 4 hours ago. The items were placed on TPHC.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. roast pork (109-118F - Cooling) at 10:15am cooling since 9:15am, rechecked at 11:00am; (102-111F). At this rate of cooling, the item will not reach 70F within the 2 hour window. The operator shredded the pork and placed in the freezer to rapidly cool Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. These items were supplied by the operator during the inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. In the kitchen. The operator supplied during the inspection. 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. A copy of the Consumer Advisory was provided. Corrected On-Site

Basic - Insect control device installed over food preparation area. At the front counter, bug light is placed over the coffee grinder. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula stored in standing water at cook line. Operator dumped water. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed bug zapper installed over coffee machine at front counter. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator rinsing coffee mat in hand wash sink at front counter. Told operator, hand washing sink is for hand washing only.

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 - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Containers of icing on floor in kitchen.

Basic - Covered waste receptacle not provided in women's bathroom. Separate covered receptacle on order.