SOUTHERN GROUNDS & COMPANY

High Priority - - From initial inspection : High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in reach in cooler in a squeeze bottle House made Caesar dressing dated 2-19-2026. See stop sale. Observed in stand alone cooler in a squeeze bottle House made Ranch dressing dated 2-15-2026. See stop sale. Warning - From follow-up inspection 2026-03-02: Not observed at callback. Time Extended - From follow-up inspection 2026-03-05: Observed Turmeric dressing made with fresh garlic dated 2-24-2026 in squeeze bottle in reach in cooler. 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. Observed in drawer cooler under grill Shredded cheese (54F-62F - Cold Holding); Cooked onions (54F-62F); Cooked mushrooms (54F-62F - Cold Holding); Diced tomatoes (54F-62F - Cold Holding); Raw shell eggs ambient temperature (54F-62F - Cold Holding); Sausage patties (54F-62F - Cold Holding). Manager stated cooler was not working they had pan of ice in bottom drawer. Manager removed items and placed in different cooler. Observed in reach cooler on cook line Lox (48F-54F - Cold Holding); Cream cheese (48F-54F - Cold Holding); Sour cream (48F-54F - Cold Holding); Turkey (48F-54F); Cut tomatoes (50F - Cold Holding). Toaster sits next to reach in cooler, TCS items near toaster out of temperature. Manager removed items to reduce temperature and will place in ice bath. Cooler has an ambient temperature of 42F. Corrective Action Taken Warning - From follow-up inspection 2026-03-02: Observed establishment not using drawer cooler until unit is fixed. Observed in reach in cooler cut tomatoes at 54F, cream cheese at 54F, sour cream at 52F, butter at 53F. Admin Complaint - From follow-up inspection 2026-03-05: Observed in reach in cooler Pico at 52F, Cream cheese 53F, Herb cream cheese 52F, Pasta salad 51F. Admin Complaint

High Priority - - From initial inspection : High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in reach in cooler in a squeeze bottle House made Caesar dressing dated 2-19-2026. See stop sale. Observed in stand alone cooler in a squeeze bottle House made Ranch dressing dated 2-15-2026. See stop sale. Warning - From follow-up inspection 2026-03-02: Not observed 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. Observed in drawer cooler under grill Shredded cheese (54F-62F - Cold Holding); Cooked onions (54F-62F); Cooked mushrooms (54F-62F - Cold Holding); Diced tomatoes (54F-62F - Cold Holding); Raw shell eggs ambient temperature (54F-62F - Cold Holding); Sausage patties (54F-62F - Cold Holding). Manager stated cooler was not working they had pan of ice in bottom drawer. Manager removed items and placed in different cooler. Observed in reach cooler on cook line Lox (48F-54F - Cold Holding); Cream cheese (48F-54F - Cold Holding); Sour cream (48F-54F - Cold Holding); Turkey (48F-54F); Cut tomatoes (50F - Cold Holding). Toaster sits next to reach in cooler, TCS items near toaster out of temperature. Manager removed items to reduce temperature and will place in ice bath. Cooler has an ambient temperature of 42F. Corrective Action Taken Warning - From follow-up inspection 2026-03-02: Observed establishment not using drawer cooler until unit is fixed. Observed in reach in cooler cut tomatoes at 54F, cream cheese at 54F, sour cream at 52F, butter at 53F. Admin Complaint

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in reach in cooler in a squeeze bottle House made Caesar dressing dated 2-19-2026. See stop sale. Observed in stand alone cooler in a squeeze bottle House made Ranch dressing dated 2-15-2026. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer cooler under grill Shredded cheese (54F-62F - Cold Holding); Cooked onions (54F-62F); Cooked mushrooms (54F-62F - Cold Holding); Diced tomatoes (54F-62F - Cold Holding); Raw shell eggs ambient temperature (54F-62F - Cold Holding); Sausage patties (54F-62F - Cold Holding). Manager stated cooler was not working they had pan of ice in bottom drawer. Manager removed items and placed in different cooler. Observed in reach cooler on cook line Lox (48F-54F - Cold Holding); Cream cheese (48F-54F - Cold Holding); Sour cream (48F-54F - Cold Holding); Turkey (48F-54F); Cut tomatoes (50F - Cold Holding). Toaster sits next to reach in cooler, TCS items near toaster out of temperature. Manager removed items to reduce temperature and will place in ice bath. Cooler has an ambient temperature of 42F. Corrective Action Taken Warning

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 and the time removed from temperature control cannot be determined. See stop sale. Observed incorrect date on time board. Manager placed correct date on time board. Corrected On-Site Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed 1 manager certification expired.

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. Observed some employee food training expired.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents and tiles on cook line dusty.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep tables in kitchen. Manager removed and stored properly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone stored food boxes in storage area. Employee removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled with grease.

Basic - Old labels stuck to food containers after cleaning. Observed multiple containers on clean dry rack with stickers still on. Repeat Violation

Basic - Single-service articles improperly stored. Observed to go single service items stored on floor in back room.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler on top Herb cream cheese (56F - Cold Holding); Cut tomatoes (55F - Cold Holding). Employee stated the herb cream cheese and cut tomatoes were left from prior day. See stop sale. Toaster oven located next to reach in cooler top. Manager moved both toasters. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on top Herb cream cheese (56F - Cold Holding); Cut tomatoes (55F - Cold Holding). Cooler has an ambient temperature of 43F. Employee stated the herb cream cheese and cut tomatoes were left from prior day. See stop sale. Toaster oven located next to reach in cooler top. Manager moved both toasters. Observed on top of reach in cooler Guacamole made with tomatoes (58F - Cold Holding); cream cheese (54F - Cold Holding); Cut cherry tomatoes (48F - Cold Holding). Employee stated he placed guacamole,cream cheese and cut cherry tomatoes on top of reach in 2 hours prior. Employee will place ice under those items. 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 and the time removed from temperature control cannot be determined. See stop sale. Observed butter under time control near end of cook line without time mark. Employee paced time mark on butter. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed cut unwashed avocados on cook line with stickers still on.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler Feta cheese (48F - Cold Holding); Lox (50F - Cold Holding). Observed in drawer cooler under grill Raw beef (49F - Cold Holding); Raw chicken (47F - Cold Holding); Caramelized onions (46F - Cold Holding). Cooler has an ambient temperature of 48F. Cooler missing pans inside of cooler. Manager placed pans inside cooler. Observed on table in kitchen Milk (46F - Cold Holding); Diced tomatoes (72F - Cold Holding). Manager discarded tomatoes and placed milk back in cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-10-08: Observed Cut tomatoes at 50F, Cream cheese 49F and roasted tomatoes at 48F. Cooler has an ambient temperature of 48F. Gaps in containers on flip top observed. Manager placed ice under items. Admin Complaint - From follow-up inspection 2024-10-15: In left side of main fliptop in kitchen tomato, tomato, sour cream, feta, tomato at 45-47F. Items closest to hot toaster. Lid open frequently during inspection. Sour cream is double panned, person in charge states conducted line check at 8:30am and items were in temperature. Recommend rearranging cooler so non time/temperature control for safety items are closest to toaster. Person in charge began moving items to cooler below at 40F ambient. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler Feta cheese (48F - Cold Holding); Lox (50F - Cold Holding). Observed in drawer cooler under grill Raw beef (49F - Cold Holding); Raw chicken (47F - Cold Holding); Caramelized onions (46F - Cold Holding). Cooler has an ambient temperature of 48F. Cooler missing pans inside of cooler. Manager placed pans inside cooler. Observed on table in kitchen Milk (46F - Cold Holding); Diced tomatoes (72F - Cold Holding). Manager discarded tomatoes and placed milk back in cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-10-08: Observed Cut tomatoes at 50F, Cream cheese 49F and roasted tomatoes at 48F. Cooler has an ambient temperature of 48F. Gaps in containers on flip top observed. Manager placed ice under items. Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked raw shell egg stored with raw shell eggs. See stop sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler Feta cheese (48F - Cold Holding); Lox (50F - Cold Holding). Observed in drawer cooler under grill Raw beef (49F - Cold Holding); Raw chicken (47F - Cold Holding); Caramelized onions (46F - Cold Holding). Cooler has an ambient temperature of 48F. Cooler missing pans inside of cooler. Manager placed pans inside cooler. Observed on table in kitchen Milk (46F - Cold Holding); Diced tomatoes (72F - Cold Holding). Manager discarded tomatoes and placed milk back in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink with out back flow device on non chemical side of splitter.

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/ Observed no certified food manager on duty with four or more employees engaged in food preparation.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf over food in storage area. Employee removed and stored properly. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one cracked shell egg stored with raw shell eggs in stand alone cooler at the entrance of cook line. See stop sale. Manager discarded cracked egg.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in flip top cooler Herb cream cheese (48F - Cold Holding); Cream cheese (48F-52F - Cold Holding); Taziki sauce (48F-52F - Cold Holding). Flip top cooler is right next to toaster giving off heat. See stop sale. Employee stated items stay in cooler from previous day.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vent on cook line soiled.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink on hot plate on prep table. Employee removed and stored properly. 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. Observed employee phone on hot plate on prep table in kitchen. Employee removed and stored properly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter and hollandaise sauce ( made with shell eggs) held under time control found in main reach in cooler at the end of the cook line. Manager stated food was time marked from 8-12pm and at 12pm was placed in reach in cooler to cooled down. After reviewing with manager he discarded food. Reviewed proper procedures for time control with all managers. At 12:00pm found sour cream (42F); cream cheeses (46F); cooked eggs (47F); hummus (47F); guacamole with tomatoes (46-47F); feta cheese (47F); Gorgonzola cheese (46F); yogurt (47F) in main flip top cooler on cook line. Manager stated food was placed in flip top cooler this morning at 6:30am from main cooler. Cooler has an ambient temperature of 43.5F. Manager discarded food, and called service person. Warning - From follow-up inspection 2023-02-07: At 12:30pm found Feta cheese 52F, hummus 54F, yogurt 47-56F, pico 48F, cooked beans 52F, cooked corn 54F, provolone cheese 62F, cooked turkey 54F in main flip top cooler. Cooler has an ambient temperature is 47F. Manager stated food was placed in cooler from main cooler this morning at 8am. Manager discarded food. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 12:00pm found cream cheeses (46F); cooked eggs (47F); hummus (47F); guacamole with tomatoes (46-47F); feta cheese (47F); Gorgonzola cheese (46F); yogurt (47F) in main flip top cooler on cook line. Manager stated food was placed in flip top cooler this morning at 6:30am from main cooler. Cooler has an ambient temperature of 43.5F. Manager discarded food, and called service person. See stop sale. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-02-07: At 12:30pm found Feta cheese 52F, hummus 54F, yogurt 47-56F, pico 48F, cooked beans 52F, cooked corn 54F, provolone cheese 62F, cooked turkey 54F in main flip top cooler. Cooler has an ambient temperature is 47F. Manager stated food was placed in cooler from main cooler this morning at 8am. Manager discarded food. See stop sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoke salmon/lox and house made hollandaise sauce ( made with raw shell eggs) not marked as a raw item under establishment online menu. Online menu governs by establishment Warning - From follow-up inspection 2023-02-07: Smoke salmon/lox still not properly marked on online menu. Manager still working with IT to fix online menu. Time Extended

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers raw/undercooked food items an online menu is missing the consumer advisory. Online menu governs by establishment Warning - From follow-up inspection 2023-02-07: Consumer advisory still missing on online menu. Manager still working with IT to fix online menu. Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Cook used bathroom washed hands at bathroom return to the cook line and began cooking food without washing her hands at the cook line. Reviewed policy with employee and all managers. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and raw shrimp ( intended to be fully cook) stored over smoked salmon (cold smoked) served as is in single door stand alone cooler in storage room near mop sink. Manager properly separated food. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter and hollandaise sauce ( made with shell eggs) held under time control found in main reach in cooler at the end of the cook line. Manager stated food was time marked from 8-12pm and at 12pm was placed in reach in cooler to cooled down. After reviewing with manager he discarded food. Reviewed proper procedures for time control with all managers. At 12:00pm found sour cream (42F); cream cheeses (46F); cooked eggs (47F); hummus (47F); guacamole with tomatoes (46-47F); feta cheese (47F); Gorgonzola cheese (46F); yogurt (47F) in main flip top cooler on cook line. Manager stated food was placed in flip top cooler this morning at 6:30am from main cooler. Cooler has an ambient temperature of 43.5F. Manager discarded food, and called service person. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 12:00pm found cream cheeses (46F); cooked eggs (47F); hummus (47F); guacamole with tomatoes (46-47F); feta cheese (47F); Gorgonzola cheese (46F); yogurt (47F) in main flip top cooler on cook line. Manager stated food was placed in flip top cooler this morning at 6:30am from main cooler. Cooler has an ambient temperature of 43.5F. Manager discarded food, and called service person. See stop sale. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter and hollandaise sauce ( made with shell eggs) held under time control found in main reach in cooler at the end of the cook line. Manager stated food was time marked from 8-12pm and at 12pm was placed in reach in cooler to cooled down. After reviewing with manager he discarded food. Reviewed proper procedures for time control with all managers. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Managers have no knowledge of big 6 foodborne illnesses and 8 major food allergens. Reviewed with all managers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board in sandwich station on cook line.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoke salmon/lox and house made hollandaise sauce ( made with raw shell eggs) not marked as a raw item under establishment online menu. Online menu governs by establishment 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. Manager did not provided proof of employee reporting agreement. Manager have the forms but they have not been signed or dated. Reviewed policy with manager.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers raw/undercooked food items an online menu is missing the consumer advisory. Online menu governs by establishment Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a large watch while preparing food on cook line.

Basic - Equipment in poor repair. Drawer cooler gasket torn in omelette station. Repeat Violation

Basic - In-use wet wiping cloth/towel used under board Wet soiled towel under black silicone draining board in front beverage station. Employee removed towel. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep station quat sanitizer solution at 0ppm. Manager remade solution to 200ppm. Corrected On-Site Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee made sandwich with raw smoked salmon then grabbed another bread for a sausage sandwich with Salome gloves, explained to him and he washed hands, discarded bread Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon on shelf above bread in reach in cooler under warmer, cook line, employee rearranged Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47-53f raw salmon, shrimp, and hamburgers, ham, cut tomatoes, in drawer unit, my probe thermometer reading 41 but employee are not closing drawers properly, less than 4 hrs, 55f milk and heavy cream at front counter reach in cooler, my probe reading 48f, less than 4 hrs, employee moved them to other cooler, 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. Butter at server area, employee wrote it down Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Cleaner on shelf above to go lids in back storage, mgr rearranged 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/. Nelson Zayas took test on 4-14-16

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in handsink at front counter, employee moved it Corrected On-Site

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. A couple of employee here fir 2 months, mgr stated he will have a class soon

Intermediate - Spray bottle containing toxic substance not labeled. At front counter, mgr labeled it Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, cook, line area and on shelf above clean glasses at front counter, employee moved them Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on top of coffee bags, storage/office, mgr rearranged Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, he put one on Corrected On-Site

Basic - Equipment in poor repair. Gasket in drawer unit Repeat Violation

Basic - Light shield damaged/in disrepair. Cracked by cook line

Basic - No handwashing sign provided at a hand sink used by food employees. Handsink by triple sink, mgr placed one Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Rear door by storage area close to ice machine

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatillos on shelf above cut mushrooms in upright cooler by cook line, mgr moved them Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Base of handle in mop sink

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 300 ppm Corrected On-Site