KEYSTONE INN (THE)

Intermediate - - From initial inspection : Intermediate - No dishwashing facilities of any kind available. Chlorine dish machine not functioning and three compartment sink has leak at base of compartment, unable to efficiently hold water or sanitizer. Warning - From follow-up inspection 2025-08-02: Triple sink is functional at time of inspection, holding water. Dishmachine still not functional. Establishment will utilize triple sink until unit can be repaired. Time Extended

High Priority - Raw sewage on ground of establishment. Floor drain in hallway, between prep kitchen and dining room has backed up standing water in drain. Floor drain under the center table in the prep room has standing water in the drain backed up with soap bubbles in standing water. Warning

Intermediate - No dishwashing facilities of any kind available. Chlorine dish machine not functioning and three compartment sink has leak at base of compartment, unable to efficiently hold water or sanitizer. Warning

High Priority - - From initial inspection : 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 dish machine at 0ppm. Operator set up three compartment sink. Warning - From follow-up inspection 2025-07-25: At time of follow up inspection chlorine dish machine at 0ppm. Time Extended - From follow-up inspection 2025-07-28: No change. Time Extended - From follow-up inspection 2025-07-30: Per operator no change for chlorine dish machine. Time Extended

Intermediate - - From initial inspection : 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 of any food handler training. Repeat Violation Admin Complaint - From follow-up inspection 2025-07-25: No proof of required food handler training for any food handling employee. Admin Complaint - From follow-up inspection 2025-07-28: No change. Admin Complaint - From follow-up inspection 2025-07-30: No change. Admin Complaint

High Priority - - From initial inspection : 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 dish machine at 0ppm. Operator set up three compartment sink. Warning - From follow-up inspection 2025-07-25: At time of follow up inspection chlorine dish machine at 0ppm. Time Extended - From follow-up inspection 2025-07-28: No change. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In interior walk in cooler, beef (57F - Cold Holding); cheese (58F - Cold Holding); steak (58F - Cold Holding) Stored in cooler over night. Warning - From follow-up inspection 2025-07-25: At time of follow up inspection walk in cooler holding ambient air temperature of 61F. No time/temperature control food for safety present in interior walk in cooler. In exterior walk in cooler; ham 47f, sausage 48f, kielbasa 45f, beef 49f, cut tomatoes 47f and pooled eggs 46f all cold holding, per operator may have been in interior walk in cooler during breakfast shift but unaware when items were placed in functioning walk in cooler. Discussed with operator to discard. On cold buffet line, tuna salad 46f, pea salad 47f, macaroni salad 47f, potato salad 49f, coleslaw 47f, cut tomatoes 48f, cut lettuce 52f. Per operator items placed out prior to arrival and unaware how long they've been out. Discussed with operator to discard. Admin Complaint Corrective Action Taken - From follow-up inspection 2025-07-28: In flip top reach in cooler on cook line, cut tomato at 44F. Per operator, tomatoes placed in cooler at 7:00. Temperature taken at 11:23. See stop sale. Hash browns 45F/45F. Per operator, hash browns in same cooler overnight. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line reach in cooler, cheese (49F - Cold Holding); cut lettuce (47F - Cold Holding). Operator has ice in cooler to assist cold holding temperatures. Raw shell eggs held on cookline at ambient kitchen air temperature over 45F. On ice on buffet line, tuna salad (51F - Cold Holding); egg salad (53F - Cold Holding); macaroni salad (51F - Cold Holding); coleslaw (52F - Cold Holding) per operator placed out at 9:30. Operator added ice to well. In walk in cooler; beef (57F - Cold Holding); ham (56/57/59F - Cold Holding); kielbasa (57F - Cold Holding); cheese (58F - Cold Holding); steak (58F - Cold Holding) ambient air of walk in cooler 56F. Per operator ham and kielbasa prepared in the Am prior to opening, relocated from walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-07-25: At time of follow up inspection walk in cooler holding ambient air temperature of 61F. No time/temperature control food for safety present in interior walk in cooler. In exterior walk in cooler; ham 47f, sausage 48f, kielbasa 45f, beef 49f, cut tomatoes 47f and pooled eggs 46f all cold holding, per operator may have been in interior walk in cooler during breakfast shift but unaware when items were placed in functioning walk in cooler. Discussed with operator to discard. On cold buffet line, tuna salad 46f, pea salad 47f, macaroni salad 47f, potato salad 49f, coleslaw 47f, cut tomatoes 48f, cut lettuce 52f. Per operator items placed out prior to arrival and unaware how long they've been out. Discussed with operator to discard. Admin Complaint Corrective Action Taken - From follow-up inspection 2025-07-28: In flip top reach in cooler on cook line, cut tomato at 44F. Per operator, tomatoes placed in cooler at 7:00. Temperature taken at 11:23. See stop sale. Hash browns 45F/45F. Per operator, hash browns in same cooler overnight. See stop sale. Also, on buffet line, potato salad 46F, tuna salad 48F, macaroni salad 47F, cut lettuce 47F, cut tomato 45F. Per operator, all products placed on buffet line approximately one hour prior. All products moved to walk in freezer to quickly chill. All products 15 minutes later between 34F-41F. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line, ribs (94F - Hot Holding) stacked high in container with heating element at bottom of container. Repeat Violation Admin Complaint - From follow-up inspection 2025-07-25: On buffet line in place of ribs establishment offering fried fish, at time of inspection fried fish hot holding at 125F or below. Discussed with operator placed out within last hour and redropped in fryer to reheat, reheated to 173f at conclusion of inspection. Admin Complaint Corrective Action Taken - From follow-up inspection 2025-07-28: Gravy in kitchen beside fryers at 120F. Per operator, gravy prepared approximately one hour prior. Operator heated gravy to 185F. Admin Complaint

Intermediate - - From initial inspection : 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 of any food handler training. Repeat Violation Admin Complaint - From follow-up inspection 2025-07-25: No proof of required food handler training for any food handling employee. Admin Complaint - From follow-up inspection 2025-07-28: No change. Admin Complaint

High Priority - - From initial inspection : 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 dish machine at 0ppm. Operator set up three compartment sink. Warning - From follow-up inspection 2025-07-25: At time of follow up inspection chlorine dish machine at 0ppm. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In interior walk in cooler, beef (57F - Cold Holding); cheese (58F - Cold Holding); steak (58F - Cold Holding) Stored in cooler over night. Warning - From follow-up inspection 2025-07-25: At time of follow up inspection walk in cooler holding ambient air temperature of 61F. No time/temperature control food for safety present in interior walk in cooler. In exterior walk in cooler; ham 47f, sausage 48f, kielbasa 45f, beef 49f, cut tomatoes 47f and pooled eggs 46f all cold holding, per operator may have been in interior walk in cooler during breakfast shift but unaware when items were placed in functioning walk in cooler. Discussed with operator to discard. On cold buffet line, tuna salad 46f, pea salad 47f, macaroni salad 47f, potato salad 49f, coleslaw 47f, cut tomatoes 48f, cut lettuce 52f. Per operator items placed out prior to arrival and unaware how long they've been out. Discussed with operator to discard. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line reach in cooler, cheese (49F - Cold Holding); cut lettuce (47F - Cold Holding). Operator has ice in cooler to assist cold holding temperatures. Raw shell eggs held on cookline at ambient kitchen air temperature over 45F. On ice on buffet line, tuna salad (51F - Cold Holding); egg salad (53F - Cold Holding); macaroni salad (51F - Cold Holding); coleslaw (52F - Cold Holding) per operator placed out at 9:30. Operator added ice to well. In walk in cooler; beef (57F - Cold Holding); ham (56/57/59F - Cold Holding); kielbasa (57F - Cold Holding); cheese (58F - Cold Holding); steak (58F - Cold Holding) ambient air of walk in cooler 56F. Per operator ham and kielbasa prepared in the Am prior to opening, relocated from walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-07-25: At time of follow up inspection walk in cooler holding ambient air temperature of 61F. No time/temperature control food for safety present in interior walk in cooler. In exterior walk in cooler; ham 47f, sausage 48f, kielbasa 45f, beef 49f, cut tomatoes 47f and pooled eggs 46f all cold holding, per operator may have been in interior walk in cooler during breakfast shift but unaware when items were placed in functioning walk in cooler. Discussed with operator to discard. On cold buffet line, tuna salad 46f, pea salad 47f, macaroni salad 47f, potato salad 49f, coleslaw 47f, cut tomatoes 48f, cut lettuce 52f. Per operator items placed out prior to arrival and unaware how long they've been out. Discussed with operator to discard. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line, ribs (94F - Hot Holding) stacked high in container with heating element at bottom of container. Repeat Violation Admin Complaint - From follow-up inspection 2025-07-25: On buffet line in place of ribs establishment offering fried fish, at time of inspection fried fish hot holding at 125F or below. Discussed with operator placed out within last hour and redropped in fryer to reheat, reheated to 173f at conclusion of inspection. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : 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 of any food handler training. Repeat Violation Admin Complaint - From follow-up inspection 2025-07-25: No proof of required food handler training for any food handling employee. Admin Complaint

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 dish machine at 0ppm. Operator set up three compartment sink. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line cracking raw shell eggs then handling clean utensils and ready to eat hash browns.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2025.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In interior walk in cooler, beef (57F - Cold Holding); cheese (58F - Cold Holding); steak (58F - Cold Holding) Stored in cooler over night. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line reach in cooler, cheese (49F - Cold Holding); cut lettuce (47F - Cold Holding). Operator has ice in cooler to assist cold holding temperatures. Raw shell eggs held on cookline at ambient kitchen air temperature over 45F. On ice on buffet line, tuna salad (51F - Cold Holding); egg salad (53F - Cold Holding); macaroni salad (51F - Cold Holding); coleslaw (52F - Cold Holding) per operator placed out at 9:30. Operator added ice to well. In walk in cooler; beef (57F - Cold Holding); ham (56/57/59F - Cold Holding); kielbasa (57F - Cold Holding); cheese (58F - Cold Holding); steak (58F - Cold Holding) ambient air of walk in cooler 56F. Per operator ham and kielbasa prepared in the Am prior to opening, relocated from walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line, ribs (94F - Hot Holding) stacked high in container with heating element at bottom of container. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line equipment and space between equipment soiled with food debris. Walk in cooler shelves soiled with debris. Bulk ice bin with mold like substance on deflector plate. Repeat Violation

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

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 of any food handler training. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on any prepared product in walk in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over in use cutting board on cook line. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Multiple torn door gaskets. Ice build up on compressor of walk in freezer. Repeat Violation

Basic - Floor, walls and ceiling soiled/has accumulation of debris. Wall behind cook line hand wash sink with mold like substance build up. Floor under cook line fryers with crease and debris build up. Floor of prep cook line soiled. Floor drain behind cook line slow draining with standing water. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris build up in cook line microwave.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline hood filters and prep room hood filters soiled with grease build up. Multiple cooler door gaskets soiled. Repeat Violation

Basic - Open dumpster lid. Dumpster lid open. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil lining shelf of cookline. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of cookline reach in cooler and wait station standup cooler.

Basic - Utensils in poor condition. Bulk ice bin scoop with large crack in scoop. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly by the trash can area of the waitstation by the standup reach in cooler no longer in use.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the buffet line steam table, collard greens (112F - Hot Holding); baked beans (116F - Hot Holding). Operator removed both items and place into the oven to begin reheating. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the back prep table with old food debris on the blade. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on the cook line covered with sheet tray and used as prep table. Employee removed sheet tray to allow access to the hand wash sink. Corrected On-Site

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager for establishment. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Only a quaternary test kit available, no chlorine kit to test the chlorine dish machine.

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. Only one food handler training certificate available with 4 employees present.

Intermediate - Well water testing report/documentation is not available upon request. Most recent available well water test is from 2017. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance on the deflector plate.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice container in the walk in cooler. Cup used as scoop in bulk sugar container at the waitstation.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of the warmer unit on the main cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, bag of employee personal food stored over case of sausages.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on can rack over cans and bacon bits.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on the main cook line working with food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the warewashing area, clean containers stacked while wet. Repeat Violation

Basic - Floors, walls and ceiling soiled/has accumulation of debris. Accumulation of grease and food debris on the floor by the fryers on the main cook line. Build up of food debris on the wall by the front counter waitstation trash can.n Floors in back prep area and warewashing area have build up of debris. Ceiling vents have build up of dust through kitchen. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the main cook line and microwave by the walk in cooler have build up of food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and back of the fryers on the main cook line have accumulation of grease and food debris. Underneath flat top grill in the main cook line has accumulation of grease and food debris. Multiple reach in cooler door gaskets and walk in cooler door gasket has mold like substance build up. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the waitstation standup reach in cooler is soiled with food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep station in front of the grill area of the main cook line. Employee relocated the wet wiping cloth. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb outside back door with black hose attached missing vacuum breaker. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-28: Still missing from hose bibb. Admin Complaint - From follow-up inspection 2023-10-06: No change. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No CFM for establishment. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-28: Operator needs more time to obtain. Time Extended - From follow-up inspection 2023-10-06: Operator needs more time to obtain. Time Extended

Basic - - From initial inspection : Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Heavy grease buildup under fryers on floor in front kitchen area. Floors and wall under dishmachine with debris buildup. Mold like substance on wall behind hand wash sink at front kitchen. Wall at fryers in back kitchen with heavy grease buildup. Repeat Violation Warning - From follow-up inspection 2023-09-28: Operator needs more time to address. Time Extended - From follow-up inspection 2023-10-06: Operator needs more time to address. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Extreme grease buildup under cookline in front kitchen. Heavy grease buildup on sides of fryers in front and back kitchen. Heavy flour debris buildup on shelf in kitchen with batters. Grease buildup on shelving above hand wash sink in front kitchen. Fans in walk in cooler with debris buildup. Sheet pans on either side of fryers in back kitchen with heavy grease buildup. Repeat Violation Warning - From follow-up inspection 2023-09-28: Operator needs more time to address. Time Extended - From follow-up inspection 2023-10-06: Operator needs more time to address. Time Extended

High Priority - - From initial inspection : 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. Dishmachine testing at 0ppm. Tubing is in disrepair. Person in charge agrees to utilize triple sink for sanitizing until unit can be serviced. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-28: Dishmachine not in use during inspection, have repair service scheduled. Still utilizing triple sink. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb outside back door with black hose attached missing vacuum breaker. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-28: Still missing from hose bibb. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No CFM for establishment. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-28: Operator needs more time to obtain. Time Extended

Basic - - From initial inspection : Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Heavy grease buildup under fryers on floor in front kitchen area. Floors and wall under dishmachine with debris buildup. Mold like substance on wall behind hand wash sink at front kitchen. Wall at fryers in back kitchen with heavy grease buildup. Repeat Violation Warning - From follow-up inspection 2023-09-28: Operator needs more time to address. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Extreme grease buildup under cookline in front kitchen. Heavy grease buildup on sides of fryers in front and back kitchen. Heavy flour debris buildup on shelf in kitchen with batters. Grease buildup on shelving above hand wash sink in front kitchen. Fans in walk in cooler with debris buildup. Sheet pans on either side of fryers in back kitchen with heavy grease buildup. Repeat Violation Warning - From follow-up inspection 2023-09-28: Operator needs more time to address. Time Extended

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. Dishmachine testing at 0ppm. Tubing is in disrepair. Person in charge agrees to utilize triple sink for sanitizing until unit can be serviced. Repeat Violation Admin Complaint

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs, then handle clean plates without hand wash. Spoke to employee who washed hands and donned gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw sausage and beef stored over mayonnaise and cooked sausage. Person in charge moved to appropriate location . Corrected On-Site Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 5 rodent droppings in external closet with single service items. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb outside back door with black hose attached missing vacuum breaker. 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. Deli meat sliced Wednesday per person in charge with no date mark. Repeat Violation

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. Person in charge unable to provide written biohazard cleanup procedure. Provided form during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on deflector plate in ice machine. Can opener with debris buildup.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No CFM for establishment. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. Missing from hand wash sink by ice machine. Person in charge provided. Corrected On-Site Repeat Violation

Intermediate - Well water testing report/documentation is not available upon request. Unable to provide well report during inspection.

Basic - Accumulation of debris inside warewashing machine. Interior of dishmachine with mold like substance buildup. Also observed debris on top of dishmachine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at server area.

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Heavy grease buildup under fryers on floor in front kitchen area. Floors and wall under dishmachine with debris buildup. Mold like substance on wall behind hand wash sink at front kitchen. Wall at fryers in back kitchen with heavy grease buildup. Repeat Violation Warning

Basic - Food-contact surface not smooth and easily cleanable. Counter in back kitchen showing ware, missing corner.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on shelves of small white reach in freezer. Also observed ice buildup in walk in freezer under lines.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Extreme grease buildup under cookline in front kitchen. Heavy grease buildup on sides of fryers in front and back kitchen. Heavy flour debris buildup on shelf in kitchen with batters. Grease buildup on shelving above hand wash sink in front kitchen. Fans in walk in cooler with debris buildup. Sheet pans on either side of fryers in back kitchen with heavy grease buildup. Repeat Violation Warning

Basic - Stored food not covered. Multiple items in walk in cooler uncovered. Also personal food stored above customer food in white reach in cooler. Person in charge moved to appropriate location. Corrective Action Taken Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed one can of olives with dented seam.

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. Dishmachine testing at 0ppm, sanitizer bucket empty, person in charge does not have a replacement. Will set up triple sink with quatanery ammonium and utilize until replaced. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook plate and cut sandwiches with bare hands, spoke to employee during inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler observed raw steak stored over ready to eat ham. Person in charge rearranged. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker from hose bibb with black hose attached out back.

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. Ham in walk in cooler with no date mark.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink by server area.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of CFM for establishment available during inspection. Repeat Violation Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips during inspection. Utilizes quatanery ammonium for sanitizer buckets, chlorine for dishmachine. Also, lime buildup in dishmachine.

Intermediate - No soap provided at handwash sink. Missing soap and paper towels from hand wash sink by server station.

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. Person in charge only able to provide training for one employee during inspection. Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on canned goods. Person in charge removed. Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture. No handles at mop sink.

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Floors by fryer with grease/ debris buildup. Floor under dishmachine with debris buildup. Wall behind back cooktop with grease buildup. Wall/ molding around front cookline hand wash sink with debris buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooktop at front line with food debris buildup. Ceiling fan in kitchen with debris buildup. White shelving with debris buildup.

Basic - Single-service articles not stored inverted or protected from contamination. Cups at server station not inverted.

Basic - Stored food not covered. In walk in cooler observed multiple items uncovered. Also, personal items stored above case of food to be served to customers.

High Priority - Container of medicine improperly stored. Container of medicine stored on top of soda dispenser at server area, person in charge removed. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects in kitchen during inspection. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over ready to eat gravy. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at server area at 200+, rebleaching strip retested at 50ppm. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of CFM for establishment as manager's expired 5/2022. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer.

Intermediate - No soap provided at handwash sink. Missing soap and paper towels from hand wash sink across from drink dispenser.

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. Two employees on duty have been working for longer than 60 days per person in charge. Unable to provide proof of training.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory present during inspection. Person in charge posted. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler not date marked.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server area with wet nesting.

Basic - Equipment in poor repair. Basting brush used for margarine with damage. Also observed lids used for food storage with cracking, missing pieces. Counter at prep area in kitchen across from cookline with chipping.

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door. Repeat Violation

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Ceiling vents with dust buildup. Fan in kitchen with dust buildup. Floor under dishmachine with debris buildup. Wall behind cooktop with grease buildup. Mold like substance around hand wash sink at front cookline. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on ground. Also 2 dumpsters on ground.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves with food debris buildup, ovens with debris buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of drawers under cookline with grease buildup. Shelf over prep area across from cookline with debris buildup. Cabinets under hand wash sink at cookline and under soda dispenser with debris buildup. Counter under soda dispenser with debris buildup. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed one dented can of mushrooms with dent along seam. One can of olives with dent along seam. Person in charge segregated during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Displayed food not properly protected from contamination. Bread stored on top of buffet above sneezeguard without hinged lid. Person in charge removed from line. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in the kitchen, person in charge killed one during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over container of pancake batter and gravy in walk in cooler. Person in charge moved to app location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler macaroni salad, potato salad, tomato, at 45-46F. Person in charge states has door open during delivery this morning. Ambient temperature of unit did come down to 40F during inspection. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food re-served to customers. Butter pats in baskets at the tables with UHT creamers left on table between customers. Person in charge discarded. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy in walk in cooler with no date mark. Person in charge marked appropriately. Corrected On-Site

Intermediate - Well water testing report/documentation is not available upon request. At time of inspection, person in charge unable to provide copy of well report. Person in charge called and received from servicer during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee items stored in walk in cooler above items to be sold to customers. Person in charge moved to appropriate location. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Floors under fryers at front kitchen with heavy grease buildup. Wall and ceiling in back of kitchen with staining. Floors of walk in cooler with debris buildup. Floors under dishmachine with debris buildup. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Multiple container with cracking, missing pieces. Person in charge discarded. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with heavy grease buildup. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar at server station unlabeled. Person in charge labeled. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One dented can of whole beets. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flying insects around cook line by walk in freezer. Two live flying insects around server station.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef, removed for original packaging, stored with fried okra, and over French fries in reach in freezer on western cook line, manager rearranged all items during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over pork sausage in walk in cooler, manager rearranged both items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46°F - Cold Holding); cold slaw (45°F - Cold Holding) in standing reach in cooler at server area, per manager door has been consistently opened for approximately one hour, both items moved to walk in freezer, both items retemp below 41°F. rice (49°F - Cold Holding) in walk in cooler, per manager rice was sitting out less then 30 minutes while transferring to a different container. Corrective Action Taken Repeat Violation Admin Complaint

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/ Shawn Pons expired 10/11/2020. Repeat Violation Admin Complaint

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/ Only certified food manager ,Shawn Pons, expired 10/11/2020, on site, and no other certified food managers present with five food handlers present. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in server area, manager corrected during inspection. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employees hired over 60 days ago. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. In men's bathroom. At hand wash station in server area, manager corrected during inspection. Corrected On-Site

Intermediate - Well water testing report/documentation is not available upon request. Manager in charge unable to locate any well reports from within the last year. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under all cooking equipment on both cook lines.

Basic - Food stored on floor. Bag of sugar by office. Two containers of cooking oil in outside storage area. Ham, box of crab, and chicken fingers in walk in freezer. Manager corrected during inspection. Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle. Grease receptacle on bare ground behind building.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of all microwaves and ovens in kitchen. Repeat Violation

Basic - Missing drain plug at dumpster. On both dumpsters behind building. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All exteriors of cooking equipment and interior of cabinets in kitchen have a build up of debris. Lower shelve of prep table by walk in freezer has a build up of debris. Build up on top of stove on cook line around burners.

Basic - Ripped/worn tin foil used as shelf cover. All foil on western cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Metal tubes with to go cups at server station not covered, employee corrected during inspection. Coffee filters, not in use, at server station not protected, manager corrected during inspection. Also two boxes of napkins in outside storage shed on floor, manager corrected during inspection. Corrected On-Site

Basic - Toilet/urinal not flushing/functioning properly. Urinal in men's bathroom does not flush.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. All walls throughout kitchen area have a build up of debris. Wall around pass through door in walk in cooler.