CITY CAFE

High Priority - - From initial inspection : High Priority - Gyro meat in a broiler that is turned off. Operator has whole intact gyro cone that was previously heated and cooking on gyro machine on yesterday but operator cooled entire cone and place in reach in cooler from overnight and then place back on gyro machine this morning to continue cooking. Gyro machine spindle is broken and gyro meat not spinning continuously. Operator has new switch to install on machine. Reviewed with operator and provided SAFE HANDLING OF GYROS handout. Warning - From follow-up inspection 2025-12-03: Still the same. 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. Operator has only 1 food handler employee Katia F who has expired food handler training on 12-29-24 Warning - From follow-up inspection 2025-12-03: Operator requested 1 week time extension due to training material not arriving. Time Extended

High Priority - Gyro meat in a broiler that is turned off. Operator has whole intact gyro cone that was previously heated and cooking on gyro machine on yesterday but operator cooled entire cone and place in reach in cooler from overnight and then place back on gyro machine this morning to continue cooking. Gyro machine spindle is broken and gyro meat not spinning continuously. Operator has new switch to install on machine. Reviewed with operator and provided SAFE HANDLING OF GYROS handout. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2025 and under same ownership. Establishment observed preparing, serving, or selling food to public with an expired license. Operator paid license during inspection Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in handwashing wash sink. Moved by manager. Corrected On-Site

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. Operator has only 1 food handler employee Katia F who has expired food handler training on 12-29-24 Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Single C02 tank in kitchen Office time secured

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above dry storage area in dining area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vent above stove top area in kitchen

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on prep table

Basic - Working containers of food removed from original container not identified by common name. Unlabeled white powdered substance stored on front counter in container. Manager stated its frappe powder

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Egg salad (45F - Cooling), prep yesterday as per manager and place in first flip top make table unit and stored over night. Ambient thermometer reading at 20F. Inspector reading at 45F. No additional prep done with items today. Unit has torn a gasket and manager stated had issues with unit. Stop sale issued. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Deli pork meat (45-51F - Cooling); tuna salad, chicken salad, cut tomatoes and deli meats (45-48F - Cooling), all items prep yesterday as per manager and place in first flip top make table unit and stored over night. Ambient thermometer reading at 20F. Inspector reading at 45F. No additional prep done with items today. Unit has torn a gasket and manager stated had issues with unit. Stop sale issued. Egg salad (45F - Cooling), prep yesterday as per manager and place in first flip top make table unit and stored over night. Ambient thermometer reading at 20F. Inspector reading at 45F. No additional prep done with items today. Unit has torn a gasket and manager stated had issues with unit. Stop sale issued. Slice cheese (46F - Cold Holding), place in first flip top make table unit and stored over night as per manager. Stop sale issued Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked bacon (68F - Cold Holding); slice cheese (63F - Cold Holding), both items stored on back kitchen prep table and place there approximately 30mins ago from reach in cooler to prepare orders. Manager place back in reach in cooler slice cheese (46F - Cold Holding), place in first flip top make table unit and stored over night as per manager. Stop sale issued Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Deli pork meat (45-51F - Cooling); tuna salad, chicken salad, cut tomatoes and deli meats (45-48F - Cooling), all items prep yesterday as per manager and place in first flip top make table unit and stored over night. Ambient thermometer reading at 20F. Inspector reading at 45F. No additional prep done with items today. Unit has torn a gasket and manager stated had issues with unit. Stop sale issued. Warning

High Priority - Toxic substance/chemical improperly stored. Medicine stored next to right side of microwave in kitchen area. Moved by manager. Corrected On-Site Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Flip top marks table unit ambient thermometer at 20F which is not working. Ambient temperature at 45F with inspector thermometer. Manager discarded 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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided the Employee Health Reporting Agreement form during the inspection. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vent in kitchen over stove area Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. First flip top make table reach in cooler on front line with torn gasket and ambient temperature at 45F with inspector thermometer. Unit ambient thermometer at 20F which is not working. Repeat Violation Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in kitchen with no hair restraint Repeat Violation

Basic - Equipment in poor repair. Double door reach in cooler in back kitchen with torn gasket First flip top make table reach in cooler on front line with torn gasket

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. No hood system when cooking and frying foods at open stove top in kitchen area Repeat Violation

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee leave cook line and went to dining room area to use phone and drink and return back to kitchen and scoop ice and preparing customer drink without washing hands. Reviewed with manager and employee Warning

High Priority - Employee washed hands with cold water. Observed employee turning on cold water only at front line hand wash sink and wash hands with cold water. Reviewed with manager and employee on proper procedure Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over dressing and deli meat in back kitchen upright double door reach in cooler. Moved by manager. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. raw shell eggs - ambient temperature (75F - Cold Holding); slice cheese (66F - Cold Holding). Both items were stored on back prep table near stove top and place there approximately 20 mins ago as per manager from reach in cooler after preparing customer order. Manager properly stored back in reach in cooler 2. slice cheese, cut tomatoes, deli meat, cooked chicken, boil eggs, tuna, chicken salad (51-64F - Cold Holding). All items stored within these temperature time frame on front line 1st flip top make table across from tea machine and place there from main reach in cooler in back kitchen approximately 1 hour ago as per manager. Unit stating 43F ambient temperature but inspector thermometer reading at 53F with ice build up in back of unit. Unit thermometer not working properly. Manager place all TCS food items in 2nd flip top make table and will not stored any TCS foods in this unit until working properly Corrective Action Taken Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In 1st flip top make table reach in cooler on front line reading at 53F Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer machine soiled with old food debris Warning

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. 1. In back kitchen double door reach in cooler. Manager place thermometer up front in cooler 2. Missing ambient thermometer in glass reach in cooler in dining room area Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In dry food storage room in dining room area Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent with dust build up in kitchen over open stove stop area Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. In 1st flip top make table reach in cooler on front line reading at 53F. Inspector thermometer reading at 43F. Unit has ice build up in back of fan unit as manager pointed out during inspection and has work order Corrective Action Taken Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open can drink stored on front line prep table next to blender. Employee removed Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint Repeat Violation Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Operator has grab and go cheese cake in glass reach in cooler in dining room area and other desserts at cashier area lacking all labeling requirements. Employee in process of making labels Corrective Action Taken Warning

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. No hood system when cooking and frying foods at open stove top in kitchen area Repeat Violation