ATLANTIC HOTEL & SPA - WILD THYME

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat bacon without washing hands. Reviewed proper procedures and employee washed hands. Corrected On-Site Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. Cookline - 3 broken eggs in container with whole raw shell eggs. See stop sale. 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. Cookline - middle flip top - cooked pork (47-50F); raw fish (43-46F). Per operator, items held in unit overnight. Observed loose gasket on lower left side door. No items prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - cooked pork (47-50F); raw fish (43-46F). Per operator, items held in unit overnight. Observed loose gasket on lower left side door. No items prepped or portioned today. See stop sale. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunny side up plates on breakfast menu. Repeat Violation 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. Warning

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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Warning

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 133631 exp 9-12-2025, 133632 exp 9-12-2025

High Priority - Employee entered cookline, put on gloves and began working with food and touching utensils without first washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site Warning

High Priority - Inside bar - 2 bottles of wine stored in ice used for drinks. See stop sale. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 18 small flying insects at inside bar - on shelving containing closed bottles of alcohol and around floor drain. Did not observe any flying insects land on any food or food contact surfaces. Operator began exterminating flying insects during inspection. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Inside bar - 2 bottles of wine stored in ice used for drinks. See stop sale. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Dinner menu - food items properly marked, however asterisk missing on consumer advisory. Brunch menu - eggs Benedict. Reviewed menu updating with operator. Warning

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/ Person in charge - Ramon Maldonado. Repeat Violation Warning

Basic - Ceiling tile missing - above triple sink. Warning

Basic - Expo hand sink - Cold water Faucet/handle not functioning. Cookline hand sink - cold water handle not functioning. Warning

Basic - Floor area(s) covered with standing water. Around and behind ice machine. Warning

Basic - Stored food not covered. Dessert area freezer - ice cream cake stored not covered. Operator covered. Corrected On-Site Repeat Violation Warning

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/ Person in charge - Ramon Maldonado. Repeat Violation Admin Complaint - From follow-up inspection 2024-11-20: Observed same. Time Extended

High Priority - Employee handled soiled utensils and then handled clean utensils without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 small flying insects on shelving behind inside bar. Did not observe any land on food or food contact surfaces. Operator began exterminating and cleaning during inspection. 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. Prep area - small flip top - raw shrimp (45-48F); conch salad (46-48F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - small flip top - raw shrimp (45-48F); conch salad (46-48F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns and holsters - visibly soiled. Warning

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/ Person in charge - Ramon Maldonado. Repeat Violation Admin Complaint

Basic - Stored food not covered. Ice cream in pantry. Operator covered. 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. Cookline - right flip top - cooked chicken (47-48F); sliced ham/cheese (45-46F). Per operator items were held in this unit overnight. No items prepped or portioned today. Advised operator to refrain from using this unit until such time all TCS items are maintained at 41F and below. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - cooked chicken (47-48F); sliced ham/cheese (45-46F). Per operator items were held in this unit overnight. No items prepped or portioned today. Advised operator to refrain from using this unit until such time all TCS items are maintained at 41F and below. See stop sale. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - left flip top - pico (45-46F); sour cream (45-46F); ham (45-46F). Per operator items were pulled approximately 2 hours ago and placed in this unit. 30 minutes later pico (45-46F); sour cream (45-46F); ham (49-50). At this rate ambient cooling will not occur. Operator placed all items on ice to quick chill. Corrective Action Taken Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Corrected On-Site Warning

Intermediate - Food manager certification expired. 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

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/ PIC - Ramon Maldonado. CFM arrived during inspection. Corrected On-Site Warning

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. 2 employees without food handler training. Provided Food Employee Reporting Agreement and employees filled out form during inspection. Corrected On-Site Warning

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher - final rinse (Temperature 155F). Operator has triple sink set up for sanitizing. Quat 200ppm. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. All cookline reach in units. Warning

Basic - Faucet/handle not working at plumbing fixture. Cookline - no cold water. Warning

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Left cookline flip top. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All cookline and pizza area reach in coolers. Warning

Basic - Standing water in bottom of reach-in-cooler. Small cookline flip top. 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. Cookline - left to right - #1 - raw chicken (47-60°F); cheese (55-57°F); egg whites/carton eggs (43-45°F); #2 - sliced turkey (48-52°F); sliced cheese (52-54°F); fish (55-60°F). Per operator items were placed in unit approximately 4 hours ago. Observed damaged gaskets on both units and standing water in unit. Advised operator to refrain from using units until such time all TCS foods are maintained at 41F or below. See stop sales. 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. Grill - hollandaise - TPHC 10am-2pm (110-112°F). Temperature taken at 3pm. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left to right - #1 - raw chicken (47-60°F); cheese (55-57°F); egg whites/carton eggs (43-45°F); #2 - sliced turkey (48-52°F); sliced cheese (52-54°F); fish (55-60°F). Per operator items were placed in unit approximately 4 hours ago. Observed damaged gaskets on both units and standing water in unit. Advised operator to refrain from using units until such time all TCS foods are maintained at 41F or below. See stop sales. Warning

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. Grill - hollandaise - TPHC 10am-2pm (110-112°F). Temperature taken at 3pm. See stop sale. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Fountain drink nozzles. Operator cleaned during inspection. Corrected On-Site Repeat Violation Warning

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/ Person in charge - Laercio Chamon. Warning

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bottles by expo station. Operator labeled. Corrected On-Site Warning

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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left to right - #1 - raw chicken (47-60°F); cheese (55-57°F); egg whites/carton eggs (43-45°F); #2 - sliced turkey (48-52°F); sliced cheese (52-54°F); fish (55-60°F). Per operator items were placed in unit approximately 4 hours ago. Observed damaged gaskets on both units and standing water in unit. Advised operator to refrain from using units until such time all TCS foods are maintained at 41F or below. See stop sales. Warning

Basic - Cold water handle not working at prep area (pizza) hand sink. Warning

Basic - No suitable facilities provided to store employee clothing and other possessions. Employee articles on shelf with supplies next to ice machine. Warning

Basic - Standing water in bottom of reach-in-cooler. 2 Cookline flip tops. Repeat Violation Warning