INDULGENCE SOUTHERN BISTRO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cooked bacon, manager rearranged upright cooler Corrected On-Site

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. Raw smoked sausage in open bag on top of box with raw fish in box freezer

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 129f grits, on warmer, made today, manager turned up warmer and placed lid on grits,

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on top of prep cooler, manager moved it Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine in bucket, cook line, test strip turned almost black then little white, explained to manager, he diluted it to 100 ppm Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Manager washed hands in triple sink after sweeping and grabbing clean lid for grits on warmer, explained to him and he washed hands in hand sink Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets with grease build up

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at prep room Repeat Violation

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. One employee here for almost 3 months states hers expired and it's at her other job, couldn't get a picture to see when it expired and one other employee since September, she is not here, both servers, Aiyana and Dee Warning

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. For new server that started today, Charles Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink at prep room Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Blackish inside ice machine on tube and sides Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom by kitchen Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Pulled off of wall by hand sink in prep room

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above jug with oil in prep room

Basic - Hole in or other damage to wall. Hole on wall above hand sink in prep room Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88 water for spatula and grits scoop, explained to manager, he placed it in warmer Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with food build up, also shelf above triple sink with grease build up

Basic - Plumbing system in disrepair. Mop sink missing a leg

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. There is a storage room for the restaurant after a hallway in same building that is not in original plan reviewer, box freezer, reach in cooler and a couple of shelves with dry good and to go containers, owner states he'll move everything to restaurant Warning - From follow-up inspection 2025-09-05: Will move all food and to go containers to restaurant in a couple of days because he needs help Time Extended

High Priority - Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings on floor and shelf by cook line, 1 drooping on floor by co tank at bar Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. There is a storage room for the restaurant after a hallway in same building that is not in original plan reviewer, box freezer, reach in cooler and a couple of shelves with dry good and to go containers, owner states he'll move everything to restaurant Warning

Basic - Floor soiled/has accumulation of debris. Along wall under prep table in prep area Warning

Basic - - From initial inspection : Basic - Ceiling tile missing. A couple in prep room Repeat Violation Warning - From follow-up inspection 2025-07-18: Same Time Extended - From follow-up inspection 2025-09-17: One ceiling tile has been placed by its missing 2 more, he has them on floor Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. A couple in prep room Repeat Violation Warning - From follow-up inspection 2025-07-18: Same Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook grabbed raw shrimp then changed gloves and grabbed veggies, explained to him and he washed hands, he cooked veggies to 155f Corrected On-Site

High Priority - Live, small flying insects found. One by curtains, entrance to kitchen

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quat in bar triple sink, employee added only one table for 3 gallon, employee added 4 more tablets, 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f cheese, cut tomatoes on prep table, no time, no procedure, explained time as public health control, employee wrote time Corrective Action Taken Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Cleaner hanging by containers with food on storage shelf, manager moved it Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink at bar Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink at bar, employee moved it Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen by triple sink and in prep room Repeat Violation

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. One new employee/cook Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink by at prep room Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom in back

Basic - Ceiling tile missing. A couple in prep room Repeat Violation Warning

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. A couple of clean containers, employee placed them on shelf Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean containers, employee inverted them Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. By hand sink in prep room

Basic - Dead roaches on premises. One by hand sink in prep room, cleaned by employee Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Floor under hand sink at prep room, cleaned by manager Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Container for cut lettuce Repeat Violation

Basic - Food stored on floor. Cooking oil, employee placed it on shelf Corrected On-Site

Basic - Hole in or other damage to wall. Above hand sink in prep room

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 115f water for cooking utensils at cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter,also handles on hand sink at bar Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. By triple sink

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelf in upright cooler

Basic - Single-service articles not stored inverted or protected from contamination. To go container on storage shelf, manager inverted them Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to upright cooler and by table next to fryers

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket, prep area

High Priority - Dishmachine quaternary ammonium 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 ppm, almost empty jug, not dispensing, explained to him

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 57f cut tomatoes, raw fish, shrimp, wings in prep cooler at 57f, less than 4 hrs, employee closed lid and cooler got to 41, 50f liquid eggs above prep cooler, 70f egg wash and cooled potatoes, on table, explained time as public health control, placed in cooler and discarded egg wash, employee placed it in cooler Repeat Violation Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in triple sink at bar, test strip turned blackish, employee diluted it to 100 ppm, Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink at bar

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping water in hand sink at bar, explained to her Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and in prep room, employee placed some Corrected On-Site Repeat Violation

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. None for all new employees Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink at prep area Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner by bar, per employee Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One restroom Repeat Violation

Basic - Ceiling tile missing. By prep area

Basic - Clean utensils or equipment stored in dirty drawer or rack. Container with utensils and miscellaneous, by cook line

Basic - Current Hotel and Restaurant license not displayed. Old one Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize and rinse, explained to employee Repeat Violation

Basic - Floor area(s) covered with standing water. By triple sink Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Container cracked for salmon mix Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100 ppm water for cooking utensils Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in prep area and hood filters, interior of cooler not in use,

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm in triple wok at bar manager placed 2 tablets in 4 4 gallons, explained to him

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf above mashed potatoes, upright cooler, employee rearranged Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw fish, employee rearranged one door cooler by cook line Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58f cheese, egg wash, cut tomatoes and sausage by stove, explained time as public health control, employee wrote times, 60f raw wings, raw fish, liquid eggs, in reach in cooler by cook line, less than 4 hrs!employee iced them down, my probe thermometer reading 70f, 54f mashed potatoes, raw bacon, raw chicken, sausage, salmon, fries in upright cooler, my probe thermometer reading 54f, less than 4 hrs, taken out of box freezer Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket

Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand sink at cook line, employee moved it Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen, manager placed one roll by cook line Corrected On-Site Repeat Violation

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. 2 servers here for more than 2 months Warning

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. For one new employee Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink in prep room Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. At bar, all purpose cleaner per manager

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One restroom Repeat Violation

Basic - Ceiling tile missing. A couple in kitchen Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. By hand sink in prep area

Basic - Current Hotel and Restaurant license not displayed. Old one

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize and rinse, explained to employee and he placed it correctly Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cracked container for cut tomatoes, by cook line

Basic - Food stored on floor. Cooking oil, employee placed them on shelf Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100f water for utensils at cook line, employee placed it on stove, got to 165f, also by warmer 97f water with utensils Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In one door cooler by cook line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell papers on shelf above cheese, upright cooler

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in hand wash sink in back of establishment 1 live roach on white pipe near hand wash sink 1 on door frames 13 live roaches on electrical equipment on wall of kitchen 1 live roach on floor near stove Approximately 40 live roaches on the tracks of dry storage racks/wall Warning - From follow-up inspection 2024-06-28: 1 Live on wall near hand soap dispenser 1 live roach on floor near stove 1 live roach on wall where dry storage is stored 1 live roach on floor near reach in cooler 1 live roach on window mullion 1 live roach on wall near waffle iron Admin Complaint - From follow-up inspection 2024-07-02: 1 live roach on wall near hand wash sink behind while pole. Pest control company killed and discarded roach during inspection Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. Warning - From follow-up inspection 2024-06-28: No food items stored in reach in cooler at callback Time Extended - From follow-up inspection 2024-07-02: No food items stored in reach in cooler Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches in Hand wash sink in back of establishment 2 dead roaches on wall where service window is located near kitchen One dead roach on wall near cooking equipment One dead roach on ground by trash can Warning - From follow-up inspection 2024-06-28: 4 dead roaches on wall near hand wash sink 5 dead roaches on electrical wires 1 dead roach on dry storage wall 2 dead roaches on wall in kitchen area Admin Complaint - From follow-up inspection 2024-07-02: One dead roach on ground between fryer and prep table. Employee cleaned and discarded dead roach. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in hand wash sink in back of establishment 1 live roach on white pipe near hand wash sink 1 on door frames 13 live roaches on electrical equipment on wall of kitchen 1 live roach on floor near stove Approximately 40 live roaches on the tracks of dry storage racks/wall Warning - From follow-up inspection 2024-06-28: 1 Live on wall near hand soap dispenser 1 live roach on floor near stove 1 live roach on wall where dry storage is stored 1 live roach on floor near reach in cooler 1 live roach on window mullion 1 live roach on wall near waffle iron Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. Warning - From follow-up inspection 2024-06-28: No food items stored in reach in cooler at callback Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. Warning - From follow-up inspection 2024-06-28: No food items stored in reach in cooler at callback Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches in Hand wash sink in back of establishment 2 dead roaches on wall where service window is located near kitchen One dead roach on wall near cooking equipment One dead roach on ground by trash can Warning - From follow-up inspection 2024-06-28: 4 dead roaches on wall near hand wash sink 5 dead roaches on electrical wires 1 dead roach on dry storage wall 2 dead roaches on wall in kitchen area Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in hand wash sink in back of establishment 1 live roach on white pipe near hand wash sink 1 on door frames 13 live roaches on electrical equipment on wall of kitchen 1 live roach on floor near stove Approximately 40 live roaches on the tracks of dry storage racks/wall Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. Warning

Intermediate - Handwash sink used for purposes other than handwashing. A few cleaning supplies stored in hand wash sink in back of establishment near triple sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in the kitchen area

Basic - Dead roaches on premises. 2 dead roaches in Hand wash sink in back of establishment 2 dead roaches on wall where service window is located near kitchen One dead roach on wall near cooking equipment One dead roach on ground by trash can Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then changed gloves and grabbed pasta, explained to him and he washed hands Corrected On-Site Warning

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. Grabbed flower and placed it on top of drink liquid, she got gloves Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw fish in reach in cooler at cook line, raw wings in open container on shelf above raw salmon in upright freezer, employee rearranged Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50-60f heavy cream, sausage, cut tomatoes, and butter on table by cook line, 60f milk wash, 70f shredded cheese on table in front prep area, explained time as public health control and he wrote times, emailed procedure Corrective Action Taken Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 122-135f meatloaf made yesterday, placed in steamer at 10am, it's 12:05, employee placed it in oven to quickly reheat to 165f Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand sink at cook line, employee at bar discarded liquid in hand sink

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hot hand sinks in kitchen, employee placed in hand sink by cook line Corrective Action Taken Repeat Violation

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. One employee since December, she read it Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink in offing prep room Repeat Violation

Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating meatloaf

Intermediate - Probe thermometer not within the intended measuring range of use. Only for hot temps, not cold temps

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom

Basic - Bowl or other container with no handle used to dispense food. On flour Repeat Violation

Basic - Ceiling tile missing. By hand sink in front prep room

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon, employee punctured it Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above passing window

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

Basic - Hole in or other damage to wall. Water damage above warmer, front prep area Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in front prep room Repeat Violation

Basic - Plumbing system in disrepair. One leg missing on mop sink Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drink cooler at bar Repeat Violation

Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. 50f raw fish in triple sink, room temperature, explained to him and he iced them down Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. At room temperature in triple sink, 40f shrimp, employee placed it in cooler Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects in kitchen area

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2023

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. NO written procedures provided, emailed operator vomiting and diarrheal clean up procedures during inspection

Intermediate - Handwash sink not accessible for employee use at all times. Green bucket stored in hand wash sink in bar area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand wash sink in prep area

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 employee training provided at inspection Warning

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. NO proof provided, emailed operator employee reporting form during inspection

Intermediate - No soap provided at handwash sink. No soap provided at hand wash sink in prep area

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with Clear solution stored in bar area

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in prep area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food debris on walls in kitchen area

Basic - Working containers of food removed from original container not identified by common name. Unlabeled White powdery substance stored on bins, employee labeled containers Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking food items in Two small fryers and a two stove Burner. No hood suppression present

Intermediate - - From initial inspection : 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 proof of manager certification provided at inspection Warning - From follow-up inspection 2023-02-07: Employee here could not reach the owner on phone to ask where they are 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 employee training provided at inspection Warning - From follow-up inspection 2023-02-07: Employee here for more than 4 months could not reach the owner to ask where they are Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over fully cooked sausage in reach in freezer. Provided employee a safe refrigeration storage form DBPR Form HR 5030-098 during inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Spatula stored on hand wash sink in kitchen area

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 proof of manager certification provided at inspection Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand wash sink in kitchen, employee provided paper towels during inspection 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. No proof of employee training provided at inspection Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Food debris on equipment door handles

Basic - Ceiling tile missing. Above hand wash sink in prep area and at entrance to kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in Prep area/food storage area and bar area. Provided a hand wash sign during inspection

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter when not in use

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink located in sandwich prep area is not installed on wall at time of inspection Warning