FAIRFIELD INN

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving or selling food to customers with an expired license. License expired June 1, 2025. Admin Complaint

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

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 food handler training for Yaneisy, hired approximately three months ago.

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed whole apples not wrapped.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around juice nozzles is soiled.

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

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid in cabinet under handwash sink in kitchen. Manager identified as window cleaner.

Basic - Equipment in poor repair. Handle is missing on left bottom door refrigerator in kitchen. Repeat Violation

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

Basic - Equipment in poor repair. Handle for refrigerator on left side in kitchen is missing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple bags of cooked eggs with a temperature of 48F and ambient temperature of refrigerator was 50F. Eggs had been in the refrigerator overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple bags of cooked eggs with a temperature of 48F and ambient temperature of refrigerator was 50F. Eggs had been in the refrigerator overnight.