CELESTIA'S

High Priority - Dented/rusted cans present. See stop sale. On metal rack at end of front line, one can of cut sweet potatoes dented along side of can.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler at front line, tray of raw oysters stored over ready to eat rice. Operator stated they needed to be thrown out anyways and discarded of oysters. Also, in reach in freezer at end of cook line next to fryers, open bag of uncooked chicken stored over box of uncooked sausage. Operator moved raw chicken to bottom shelf. Corrected On-Site 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. At front warmer under expo table, all items held on time as a public health control 8-12, 11-3, 3-7, 7-10 but operator stated sausage was put in warmer between 9-10am and no time mark.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the top blue insulated holders at end of front line, collard green (106F - Hot Holding). Operator stated she heated them up approximately 1.5 hours prior. Operator pull collard greens and began to cold them. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. In back storage room, multiple different containers of cleaners stored on shelf with clean wiping clothes. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. All oyster tags not marked with last date oyster was served.

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 posted when establishment offers under cooked eggs. Operator found consumer advisory and posted at front counter during inspection. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. On bottom shelf of metal rack behind cook line, cardboard lining shelf with fryer oil and batter.

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under front warmer table soiled with food debris. Also, floor under cook line soiled with grease and food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen soiled/torn. Also, stand under blue insulated hot boxes soiled with food debris. Also, table under mini grill soiled with food debris. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door in kitchen is not self closing. Repeat Violation

Basic - Single-service articles improperly stored. In back hallway, two boxes of to go boxes on floor. Also, in back storage room, box of paper towels on floor.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cook line across from stove. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Container of raw shrimp in sink thawing in standing water. Operator turned cold water on to run into container. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At server station, Sanitizer Bucket (Chlorine 0ppm). Sanitizer bucket also not just water and bleach. Operator had employee begin to make all new sanitizer bucket. Corrective Action Taken Repeat Violation

High Priority - Live, small flying insects found. Observed 1 live flying insect on cook line by reach in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer, commercially packaged raw shrimp stored on shelf above ready to eat smoked pork legs. Owner removed raw shrimp from over top of pork. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler, case of raw chicken stored over metal bowl of oxtail/cream cheese mix covered with plastic wrap. Owner removed case of chicken and moved ready to eat food up one shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of steam table, collard greens (46F - Cold Holding). Manager stated door has been opened and shut during lunch rush. Also, in reach in cooler on cook line across from oven, crabmeat (54F - Cold Holding). Manager stated door has been opened and shut during lunch rush. Ice was placed on top of product to bring temperature down. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. On bottom shelf of table in kitchen across from triple sink, bottle of bleach stored on top of cans of evaporated milk. Owner removed cans of milk away from bleach bottle. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. In handwash sink behind front counter, wet wiping cloth stored in sink. Owner removed and placed in sanitizer bucket. Also, in kitchen handwash sink by the stove had large plastic container fill with water in it. Employee dumped out water and removed container from sink. 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. In stand up reach in cooler, metal bowl of oxtail and cream cheese mixture for wontons made more then 24 hours ago not date marked.

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. Employee Frank J. food handler training expired 5/11/2023.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate in ice machine has sports of black mold-like substance. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top of ice machine, two ice buckets not inverted. Owner flipped buckets over. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on top of flip top reach in cooler, employee drink observed on clean food tray. Owner removed drink and discarded. 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. On top of microwave in kitchen, employee cell phone observed. Owner removed employee cellphone. Also, employee cellphone on top of flip top reach in cooler on cook line. Owner removed cell phone. Corrected On-Site

Basic - Equipment in poor repair. Interior of doors on reach in cooler across from fryers cracked. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing/broken throughout kitchen.

Basic - Floor, walls and/or ceilings soiled/has accumulation of debris. Floors under front table in kitchen and table with flat top grill on it soiled with black debris. Also, floor under fryers have build up of food debris and grease. Also, floor under stand up reach in freezer and stand up reach in cooler in kitchen soiled. Also, wall next to stove on cook line/behind ice machine soiled with food debris/dust. Also, in kitchen ceiling vents and tiles around the vents have build up of dust. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Under metal storage rack at the end of stand up reach in cooler in kitchen, case of pancake mix stored on floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On cook line, tongs on door handle of bottom oven on stove. Employee removed tongs from handle. 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. In kitchen under steam table, white container of sugar with handle of scoop in product. Owner removed handle from food product. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On soda machine in lobby, around soda nozzles soiled. Also, multiple gaskets throughout kitchen soiled/torn. Also, interior lip of flip top reach in cooler on cook line has build up of food debris. Also, exterior of fryers and oven have build up of food/grease debris. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door of establishment in kitchen not self closing. Self closing mechanism attached to back door but not attached to door frame. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in reach in cooler across from oven are rusted.

Basic - Standing water in bottom of reach-in-cooler. In kitchen reach in cooler across from fryers have standing water at bottom. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In side room across from entrance of kitchen, Sanitizer Bucket (Chlorine 0ppm). Owner put more bleach in water and rechecked at 50ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. On dry storage shelf in kitchen, one can of marinara dented on side of can. One can of corn beef hash dented on top.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled broken egg shells and immediately handled spatula taking cooked French toast off grill.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched nose with exposed wrist while cooking on griddle.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer in kitchen opened raw ground beef stored above raw shrimp.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. On cook line cracked shelled eggs stored on same tray as 16 whole shelled eggs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line sausage (44F - Cold Holding); salmon (45F - Cold Holding). Employee stated the door has been opened frequently during morning shift. Cook kept door closed to cool. 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. Establishment has time as a public health control paperwork that states hours as 11-3 for all desserts. Employee stated she put the desserts in the cooler at 10am. Employee time marked items properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In kitchen by cook line, sanitizer bucket on shelf over tub of liquid margarine. Cooked discarded sanitizer bucket. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen by stove blocked by trash can. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment allows eggs to be ordered undercooked, establishment does not have a consumer advisory posted. Emailed operator a consumer advisory for them to post on wall. Corrective Action Taken

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice bin not inverted to allow to dry. Employee flip them over. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on prep table by front counter. Also, employee cup on top of flip top reach in cooler. Manager discarded both cups. Corrected On-Site

Basic - Equipment in poor repair. Interior of door on reach in cooler in front of fryers cracked.

Basic - Floor, ceiling and/or walls soiled/has accumulation of debris. Ceiling tiles by fans have build up of dust. Few tiles throughout kitchen missing or broken. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Case of pancake batter mix stored on floor under dry storage shelf in kitchen.

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

Basic - Grease receptacle lid open, broken, or missing. Both grease receptacle lids open.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers built up with grease. On cook line side of fryer has build up of food/grease debris. On soda machine in lobby around ice chute build up of mold-like substance. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door by bathrooms not self closing, door closer is not attached to door.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in cooler in kitchen soiled inside.

Basic - Standing water in bottom of reach-in-cooler. Reach in coolers on cook line have water in bottom of cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. In kitchen mop in water in mop bucket.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank located by back door near bathroom.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter of prep table, shredded cheese (57F - Cold Holding). Manager placed cheese in reach in cooler to lower temperature. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill water bucket to cook with from hand wash station.

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 6/1/24. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food placed on canned good storage rack not segregated from customer food.

Basic - Floor tiles missing and/or in disrepair. Three floor tiles missing/in disrepair under fryers.

Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Ceiling vents throughout kitchen have dust build up. Floor next to canned good storage rack has build up. Floor under prep table and standing reach in cooler have build up. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers have grease build up.

Basic - Working containers of food removed from original container not identified by common name. At storage rack by standing reach in cooler, container of seasoning not labeled.

High Priority - Employee switched from working with raw food to ready-to-eat food and/or clean equipment without washing hands. Employee grappling containers of raw raw and raw scallops with gloved hands then handled clean ice scoop and other containers without washing hands in between tasks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw scallops (46F - Cold Holding); raw fish (46F,44F,47F - Cold Holding); raw chicken wings (45F - Cold Holding); hush puppy mix (45F - Cold Holding) in flip top reach in cooler on cook line, per operator lids and doors consistency open for the past few hours, employee iced all items, all items retemp below 41F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station near office, operator corrected during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls and deflector plate of ice machine near cook line. Repeat Violation

Basic - Floors/walls/ceilings soiled/has accumulation of debris. Floors under cook line. Walls around cook line. Floor under ice machine in kitchen. Ceiling tiles around back door in hallway by bathrooms. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack next to fryers on cook line.

Basic - Outer openings not protected with self-closing doors. Back door inside kitchen area. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket on lower shelve of prep table near service window in kitchen stored with multiple containers of clean utensils, utensils moved Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 live flying insects around cabinets under drink station in dining area.

High Priority - Quaternary ammonium sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket under prep table near steam well in kitchen reading 0ppm, operator remade to 150ppm Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Two chemical spray bottles stored with to go lids and soufflé cups under table at wait station area.

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles under table at drink station.

Basic - Dead roaches on premises. 1 dead roach in cabinet at front counter under small reach in cooler. 1 dead roach by cabinets under drink station in dining area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers on cook line. Exterior of rack and flour containers on cook line next to fryers.

Basic - Outer openings not protected with self-closing doors. Both back doors self closing device of establishment are broken.

Basic - Working containers of food removed from original container not identified by common name. Multiple containers of flour on cook line.

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. 0 ppms,

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 - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line wearing watch and brackets

Basic - Employee with no hair restraint while engaging in food preparation. Young lady on hot line, no hair restraint, placed on hair net Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven Doors

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. Dish machine (Chlorine 0ppm), at first test. ; Dishwasher (Chlorine 50ppm)at re test, Chemical was empty, replaced chemicals, primed and rear tested. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (70°F - Cold Holding); white fish (70°F - Cold Holding) items out 2 hours, placed in ice bath and ,over to reach in freezer. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Red sanitizer bucket stored on shelf with cooking utensils directly next to it. Person in charge moved sanitizer to correct location. 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/ One expired food manger.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at rear hand wash sink by stove. Person in charge added towels. 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. 2 expired employee.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. dust buildup on ceiling tiles and vents though out the kitchen and server ally.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on prep table in kitchen. Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. White fish and shrimp In water by dish machine.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall around mop sink I'm disrepair, showing mold like substance.