ABOVE THE REST RESTAURANT & BAKERY

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/

High Priority - Food with mold-like growth. See stop sale. Observed box of peppers with mold like growth.

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed 2 bottles of juice shots with no proof of approved source.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 small flying insects in kitchen area flying around.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat sauces.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dumplings (51F - Cold Holding); rice (51F - Cold Holding); cooked goat (47F - Cold Holding) in walk in cooler. As per operator, items were in cooler overnight, for more than 4 hours.

Intermediate - Bowl containing toxic substance not labeled. Observed powdered soap in bowl with no label.

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed juices made on site with no warning label.

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof for Derek J.

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

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

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. No proof for Norma J. Repeat Violation

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.

Intermediate - No soap provided at handwash sink. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked dumpling with no date marking as per operator, made more than 24 hours as per operator.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - Floor soiled/has accumulation of debris. Throughout property.

Basic - Food storage container/container lid cracked or broken.

Basic - Food stored on floor. Observed onions and plastic water bottles stored on floor, operator rearranged for proper storage. Corrected On-Site

Basic - Ice buildup in walk in cooler and freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In beans. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and gaskets.

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Dry goods.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1, 2023 less than 60 days.

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/. Derrick Johnson Repeat Violation

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

Intermediate - No soap provided at handwash sink. Operator provided. Corrected On-Site Repeat Violation

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 - Food stored on floor. Observed chicken on walk in cooler floor. Operator removed to cook. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container dried peas handle in contact with peas. Operator removed Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind stove

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/ Derrick Johnson, 8/18/18

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. Operator provided. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink in the kitchen. Operator provided. 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.

Basic - Food storage container/container lid cracked or broken. Lid broken for container of red beans on food prep table in the kitchen.

Basic - Food stored on floor. Bagged onions and a box of plantain on the floor in the walk-in cooler. Operator placed on shelf. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in a container of beans touching food. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Observed soiled counter tops/ food contact work surfaces.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. Corrective Action Taken

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers, all 24 hrs or more with no date marks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food storage bins, rice, sugar, flour, etc. all in need of cleaning. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in kitchen. Operator provided paper towels. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease and food. Observed on containers of sugar and flour in kitchen across from 3 compartment sink.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed on 3 compartment sink. Liver thawing at room temperature. Operator moved under running water. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/2021

Basic - Employee eating in a food preparation or other restricted area. Main kitchen prep table- observed employee personal plastic container of food on prep table. Employee removed container of food. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen at 3 compartment sink- observed bowl of frozen chicken being thawed at room temperature.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter-Observed white rice and beans and rice temperature ranges 121-125°f. Operator reheated white rice and beans and rice above 165° and placed back on Winco warmer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in main kitchen near walk in freezer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen table with microwave- observed employee cellphone on prep table. Operator removed cellphone phone.

Basic - Exterior door has a gap at the threshold that opens to the outside.main kitchen exit door- observed gap at bottom of exit door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter-Observed Single Service spoon being stored in standing water.