BOUTIQUE CAFE

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-11-03: Observed same Time Extended

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in kitchen. 2. Door gaskets on two door reach in cooler opposite cookline in kitchen. Operator cleaned at the time of inspection.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed on wall behind cook line equipment in kitchen. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor near mop sink.

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. -Dishwasher (Chlorine 0ppm), observed no sanitizer solution left, operator ordered solution and set up manual sanitization station. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed, operator printed. Corrected On-Site

Basic - Food stored on floor. - Bulk Garbonzo Beans - Jasmine Rice - Chicken Soup Mix Operator stored properly. Corrected On-Site

Basic - Grease receptacle lid open. Operator closed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -Cookline; raw chicken thawing under no temperature control, reviewed proper thawing methods with operator, operator placed in reach in cooler to thaw properly. Corrected On-Site

Basic - Wall soiled with accumulated grease at cookline behind grill. Operator has scheduled cleaning. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. At dish area, spray bottle with degreaser not labeled. Operator labeled Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep table across from dish machine, emplyee cell phone on prep table. Employee removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline drawers - raw chicken stored over cooked chicken. Operator began reorganizing during inspection. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in prep area freezer. All items not commercially packaged. Operator began reorganizing during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar - countertop - cut cabbage (72F - Cold Holding); chick peas (52F - Cold Holding). Per operator items have been out for less than an hour. Operator moved items back to reach in to quick chill. Corrective Action Taken

Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked tomato sauce per operator prepared 5 days ago. Operator date marked. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. By dish machine. Operator labeled. Corrected On-Site

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. Dishwasher (Chlorine 0ppm). Operator called for service. Operator set up triple sink for sanitizing. Quat 400ppm.

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 0ppm.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm, bucket on top of line. Operator removed bucket 200ppm. Corrected On-Site

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/ March, 2023

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. May, 2023

Basic - Employee personal cell phone stored in or above a food preparation area, on cutting board at cook line. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 72°F. Operator discarded. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and chicken stored above salmon and vegetable burgers in 2 door reach in freezer.

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

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. Chlorine 0ppm, ran machine 3 times.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw sausage stored above in reach in freezer. Sausage moved to lower shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Paper towels replaced. Corrected On-Site

Basic - Food stored on floor. Container of dry beans on floor by steam table. Beans moved to shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon and utensils in water next to fryers. Container emptied and placed in clean container Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plastic take out containers on storage shelves. Manager inverted containers. Corrected On-Site

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Food stored in ice used for drinks. See stop sale. Bottle of water stored in ice machine ice.

High Priority - Food stored in ice used for drinks. See stop sale. Bottle of water stored in ice machine ice.

High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in takeout bags in cold line reach in freezer . Operator removed from bag and wrapped in plastic wrap 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. Operator placed time stamp for 12:15PM Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Tongs and hot towel stored in hand sink next to cook line

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop couscous. Operator removed bowl Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots above prep table across from 3 compartment sink

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Chickpeas thawing in standing water on prep table. Operator placed in cooler Corrected On-Site