THE KESTER

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over box of cookie dough in True reach in freezer in back room. Employee moved raw shrimp to bottom shelf. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1).House made salsa prepared on 2/22/26, ( 10 days ago), stored in walk in cooler. 2). House made cheese sauce prepared on 2/21/26,( 11 days ago), stored in walk in cooler. Educated employee on proper storage date and foods were discarded. See Stop Sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1).House made salsa prepared on 2/22/26, ( 10 days ago), stored in walk in cooler. 2). House made cheese sauce prepared on 2/21/26,( 11 days ago), stored in walk in cooler. Educated employee on proper storage date and foods were discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1). Raw salmon stored in flip top cooler at cook line at 64 F. Per operator, food not prepped or portioned today. Food stored in walk in cooler, and moved to flip top cooler today and held for approximately 30 minutes. Advised employee to move food back to walk in cooler, and food was moved to walk in cooler to quick chill. 2). Butter packs stored at buffet cold counter at 50 F. Per operator, food not prepped or portioned today. Food held in reach in cooler, and moved to buffet counter approximately 1 hour ago. Food was moved back to reach in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table. Employee moved beverage from prep table. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at cook line in kitchen. Employee placed bucket on shelf. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw beef loin stored over ready to eat churros and brownie, Operator moved beef to another cooler. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, pomodoro sauce date marked 12/20. Operator discarded. In walk in cooler, garlic oil date marked 12/14. Operator discarded

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cellphone stored on shelf above cook line.

Basic - Food stored on floor. By cook line, fryer oil stored on floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, raw shell eggs stored over ready to eat spinach. Cook moved eggs to bottom shelf Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 Tuna in vacuum package on cook line 4 Salmon in vacuum package on cook line 12 Mahi in walk in cooler All thawed overnight, not removed from reduced oxygen package

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler, milk 41°F opened more than 24 hours not date marked.

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. Emailed to operator

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at dish machine, sink blocked with plastic buckets. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line

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. 1 Tuna in vacuum package on cook line 4 Salmon in vacuum package on cook line 12 Mahi in walk in cooler All thawed overnight, not removed from reduced oxygen package See stop sale

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. At breakfast buffet, self serve apples and oranges not wrapped.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On cook line scoop laying in seafood mix. Operator removed 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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at walk-in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observe at walk-in freezer.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook cracked raw shell eggs and than touched bacon and clean plate; operator educated ; employee washed hands and changed gloves Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (46F - Cold Holding)in Pepsi cooler at servers area; as per operator food out of temperature for less than 30 minutes ; food moved to different cooler Corrective Action Taken Repeat Violation Admin Complaint

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- raw shell eggs, hollandaise sauce at cook line ; as per operator food on time since 6:30 am; operator time marked Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened for approximately 48 hours in glass door cooler at servers area; Operator dated Corrected On-Site

Basic - Food stored on floor- bread box in walk-in freezer Operator stored properly Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler in kitchen - raw shell eggs over jar of olives- operator moved eggs to lower shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork sausage over raw bacon in walk in cooler by walk in freezer- operator moved raw sausage to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area counter on cookline- Hollandaise sauce 74-77F - cold holding -food not prepared or portioned today- operator states food out of temperature for 5 hours- food not prepared or portioned today- operator placed in reach in cooler to quick chill. At buffet station- Cream cheese 70F- cold holding- operator stares Food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed in reach in cooler to quick chill. Corrective Action Taken Repeat Violation

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. See stop sale. No time mark for sliced cheese on time- operator time marked. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by dish machine blocked by large metal pan- operator removed. Corrected On-Site

Intermediate - Mussel tags not marked with last date served.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted at dry storage area- operator inverted. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink by walk in freezer.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado stickers still on sliced avocados at cookline reach in cooler- operator removed stickers. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To- go containers near cookline- not inverted- operator inverted. Corrected On-Site

Basic - Stored food not covered. Veggie burger not covered at reach in cooler by cooklime- operator covered. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; raw skirt steak (50F - Cold Holding), raw tuna (54F - Cold Holding); fontina cheese (51F - Cold Holding). Operator stated being held overnight. See Stop Sale. At buffet cut melon (60F - Cold Holding); salmon (59F - Cold Holding). Operator stated being held less than 1 hour, applied time mark, will discard at 4 hours. Warning - From follow-up inspection 2022-03-15: At cook line flip top cooler raw chicken 50°F. Operator stated being held less than 4 hours, moved to walk-in cooler. Ice build up on both sides of condensing unit inside cooler. Corrective action taken. At buffet no TCS items being held. Complied. Admin Complaint

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At kitchen expo station. Warning - From follow-up inspection 2022-03-15: At kitchen expo station flip top cooler; standing water in bottom. Operator removed water, cleaned and sanitized. Admin Complaint

• From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Expired 9/19/21. - From follow-up inspection 2022-03-15: Time Extended