JOE'S FAMILY RESTAURANT

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Reach-in cooler at the cook line, tuna date marked 4/23/26.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, ham 57F, cheese 51F, raw pork 46F, manager add ice on top and moved to freezer., ham dropped to 42F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line grilled onions 125-128F, employee moved to grill Corrected On-Site

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/ For one employee with a manager certifications (E. Jones).

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade with food residue, manager moved to dish machine. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler meatloaf no date marked, manager dated 05/4/26. Corrected On-Site

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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two photocopies

Intermediate - Spray bottle containing toxic substance not labeled. At the host station, spray bottle with blue liquid not labeled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep table, manager moved. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items above cooler, manager moved off over the cellphone. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of lemons above dessert tray, manager moved. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In front of walk-in cooler, wet whipping cloth on prep table.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on cook line on floor, manager moved off the floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the server area, sugar bin not labeled, manager labeled. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cooked cracked raw eggs without washing hands and touching RTE veggies , manager spoke to him and he washed hands properly and changed gloves. Employee cooked vegetables in omelette. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine deflector plate soiled Can opener blade soiled

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

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards grooved. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup at triple sink area. Operator removed cup. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door gaps along with bottom part of frame

Basic - Floor soiled/has accumulation of debris. Floor soiled underneath dish machine

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris Toaster oven inside soiled and grease buildup

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple on top coleslaw in walk in cooler Operator removed pineapple to bottom shelf Corrected On-Site

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/ Owner Sean Donnelly Repeat Violation Admin Complaint - From follow-up inspection 2025-05-22: Operator is scheduled to take certified food manager test Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched dirty dishes, then clean dishes, no handwashing. Spoke with manager and dishwasher about importance of handwashing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 63F butter pats wait staff area 39F, manager moved to freezer 2nd temps 10:21 am. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roast cooling (90F) walk in at 8:55 am manger moved to freezer, 2nd temp at 10:20 am. 119F sautéed onions cook line 9:12 am, employee moved to stove, 166F at 10:23 123 sausage cook line ,employee moved to stove at 143F at 10:24 am, stuffed peppers 123F at 9:19 am in oven, reheated by manager2nd temp 166F at 10:22 am Corrected On-Site Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored on prep table, manager moved. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dishwasher sanitizer too strong, over 200 ppm. Manager fixed and second reading was 50 ppm. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket over 200 ppm. Manager fixed second test 50 ppm. 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/ Owner, Sean Donnelly food manager certificate expired.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No asterisk on consumer advisory on bottom of menu matching asterisk on menu descriptions. Manager placed asterisk next to consumer advisory. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards deeply grooved on cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in cooler in back kitchen. Manager moved to segregate from customer food. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled under equipment in kitchen.

Basic - Inside/outside of dumpster not clean. Outside of dumpster soiled. Spoke with manager.

Basic - Open dumpster lid.