PIONEER RESTAURANT

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. Observed cook touching the back of his neck then wipe hand on his pants with no handwashing as proceeded to prepare food, stopped cook educated on handwashing, cook washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed flats of raw shell eggs over case of tomatoes in walk in cooler. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed two containers in the hand wash sink in the kitchen, operator moved. Corrected On-Site Warning

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

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 five employees and no certified food manager present. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning

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. Staff could not provide any proof of training. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed 3 flats of hard shell eggs on the preparation table, printed a plan for owner and went over. Corrective Action Taken Warning

Basic - Bathroom facility in disrepair. Plumbing to the hand sinks are backed up in both men's and women's bathroom in the hand wash sinks. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees drink on food preparation table in kitchen, employee moved. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack of cups in wait staff area with water in between and not air drying properly. Repeat Violation Warning

Basic - Equipment in poor repair. Observed torn gaskets on the reach in cooler and walk in cooler. Warning

Basic - Floor soiled/has accumulation of debris. Observed floor behind and under equipment soiled with grease and food debris in the kitchen. Repeat Violation Warning

Basic - No hot running water at mop sink. Observed no hot water at mop sink. Repeat Violation Warning

Basic - Open dumpster lid. Warning

Basic - Plumbing system in disrepair. Observed no hot water at hand wash sink in the kitchen. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves in the reach in cooler towards front of kitchen by wait station rusted and pitied. Repeat Violation Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with grease behind equipment in the kitchen. Repeat Violation Warning

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/ Observed no certified food manager at this restaurant. Warning - From follow-up inspection 2025-12-17: Operator accidentally took the wrong training and test, allowed one time, time extension 60 days. Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2025-12-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed the kitchen manager could not answer basic questions when asked about temperatures of hot holding and cold holding food in the kitchen. Warning - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack of cups in the wait station with water in between and not properly air drying. Warning - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floors under equipment and in the kitchen soiled with grease and food debris. Repeat Violation Warning - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer back of kitchen. Warning - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - No hot running water at mop sink. Warning - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler in front of kitchen by wait station, the shelves are rusted. Repeat Violation Warning - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls are soiled throughout the kitchen. Repeat Violation Warning - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed the pipe under the hand wash sink by the cook line is leaking. Warning - From follow-up inspection 2025-12-17: Time Extended

High Priority - Container of medicine improperly stored. Observed a bottle of ibuprofen in a container with the flavoring vanilla and other seasonings, employee moved. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed kitchen manager changing gloves while performing tasks in food preparation area without washing hands, educated on the importance of handwashing. Corrected On-Site Warning

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/ Observed no certified food manager at this restaurant. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed the kitchen manager could not answer basic questions when asked about temperatures of hot holding and cold holding food in the kitchen. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl in a container of the diced potatoes in the walk in cooler, employee moved. Corrected On-Site Warning

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack of cups in the wait station with water in between and not properly air drying. Warning

Basic - Equipment in poor repair. Observed gaskets on the walk in cooler door and reach in cooler are torn in the kitchen. Observed oven door does not stay shut and is broken on the cook line. Warning

Basic - Floor soiled/has accumulation of debris. Observed floors under equipment and in the kitchen soiled with grease and food debris. Repeat Violation Warning

Basic - Food stored on floor. Observed box of whole turkey on the floor in the walk in freezer, employee moved. Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer back of kitchen. Warning

Basic - No hot running water at mop sink. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler in front of kitchen by wait station, the shelves are rusted. Repeat Violation Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls are soiled throughout the kitchen. Repeat Violation Warning

Basic - Water leaking from pipe and/or faucet/handle. Observed the pipe under the hand wash sink by the cook line is leaking. Warning

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee coughed into their hand and touched reach in cooler door. Employee washed their hands and sanitized the door.. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger patty's stored over ready to eat beets in the walk in cooler. Manager removed the beets. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All following items were stored on thee cook line at room temperature, Diced ham (81F - Cold Holding); Uncooked bacon (67F - Cold Holding); Hard shell eggs-ambient temperature (79F - Cold Holding); Cut lettuce (67F - Cold Holding); Sliced tomatoes (61F - Cold Holding). Employee stated all items were at room temperature for approximately one hour. Employee placed all items in walk in cooler. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed manuel can opener was soiled on blade, manager removed the can opener to be sanitized.Corrected On-Site Corrective Action Taken Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in the men's bathroom, no hot water. Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed seven dead roaches in a glue trap on floor under bottom shelf in dry storage. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 9 ceiling tiles throughout the dining area damaged and a 3 ceiling tiles in the dry storage area. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout the kitchen soiled, and observed dust hanging from the tiles. Warning

Basic - Dead roaches on premises. Observed 8 dead roaches on the floor in dry storage area. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverages stored on prep tables throughout the kitchen. Manager removed the cups. Corrected On-Site Warning

Basic - Equipment in poor repair. The gaskets are torn in walk in cooler. Warning

Basic - Floor soiled/has accumulation of debris. Observed floors under all equipment in the kitchen and dry storage area are soiled. Warning

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing or broken in several different areas in the kitchen and storage area. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shied missing in storage area above the ice machine and another shield missing in the walk in cooler. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The exhaust fan in the screened in area behind the kitchen is soiled and all floor fans in the kitchen soiled. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed stand up reach in cooler by the wait station in the kitchen, the shelves are rusted and starting to chip. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls are soiled throughout kitchen and dry storage area. Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken and raw shell eggs over unwashed tomatoes in walk-in cooler. Manager moved tomatoes to another location. Corrected On-Site Warning

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. Inspector provided form during inspection via email. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with old black food debris. Warning

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. Observed that no training was available for any employee. 3 employees working over 60 days. 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. Inspector provided form during inspection via email. Corrective Action Taken Warning

Basic - Food stored on floor. Observed cartons of tomatoes on floor ion walk-in cooler. Containers of frozen meats on floor in walk-in freezer. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep tables at cookline.Manager removed to dishwash. Warning

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls on kitchen not fully enclosed grease accumulation on hard to clean areas. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. High walls on kitchen with grease on walls . Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on prep table at kitchen. Manager removed to dirty linen storage. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale.5 cans Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs and touch clean dishes and touch ready to eat biscuits, plate foods without washing hands or changing gloves. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook added gloves without washing hands. Advised and cook washed hands. Corrected On-Site Repeat Violation Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed prep person handling raw chicken then reach onto ice machine and grab scoop to put ice pan raw chicken. Scoop was removed from ice machine and areas of door sanitized. Scoop placed in dirty dishwash. Employee removed gloves and washed hands. Warning

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.ice machine ice should be discarded and machine sanitized. Observed employee working with raw chicken and then open ice machine and touch scoop and scoop ice then replace scoop in ice and close lid with gloves used to chop and prep raw chicken. Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server delivered dirty dishes and then touched single service to go plates within washing hands. No hand washing observed for servers or cooks or prep staff when changing from dirty to clean or from raw to ready to eat. employees retrained and washed hands. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Foods found at room temp bacon (83F - Cold Holding); home fry potatoes (83F - Cold Holding); raw shell eggs ambient air (91F - Cold Holding)buttermilk batter mix (85F-Cold Holding) all these held on counter out of temperature control. Advised to use Time as a public health control. Must be discarded by 1100am. Walk-in cooler Observed raw shell eggs ambient (71F - Cold Holding)2.5 cases. ; burgers 36 ea (54F - Cold Holding); tenderized pork loin 5lbs (57F - Cold Holding); NY steaks 16oz 6 ea (57F - Cold Holding); gwaltney ham 24 oz (57F - Cold Holding); raw quail 2@1lb (57F - Cold Holding); gal milk 6 ea (57F - Cold Holding); sliced cheese 5lb ea x7 (57F - Cold Holding); block n barrel cooked ham 20lb x4 (57F - Cold Holding); link sausage 5lb (57F - Cold Holding); cut onions 1lb (57F - Cold Holding); cut tomatoes 1qt (57F - Cold Holding); cut lettuce 1qt (57F - Cold Holding); raw chicken 25lbs (57F - Cold Holding); mixed cooked meats(meat lovers) 2qts (57F - Cold Holding); pork chops 15 lbs (63F - Cold Holding) see stop sale Repeat Violation Warning

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Unaware of cooling parameters. Unaware of hand washing requirements. Warning

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/ Repeat Violation Warning

Intermediate - Handwash sink missing in warewashing or food preparation area. No conveniently located handsink for wait staff. No handsonk in back where preparation of raw foods takes place. No handsink at ice machine in back where raw food prep takes place. Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed only handsink for establishment slow draining. Warning

Basic - Stored food not covered.raw burgers not fully covered pickles not covered in walk-in cooler. Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed no sanitation step in 3 compartment sink dishwashing. Observed dishwasher wash rinse and put in drying rack. Manager was made aware and he redirected dishwasher to sanitize all dish ware. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed foods put away hot in tightly closed containers not cooked to 70F within 2 hours.Grits 95F, potatoes soup 105F Warning

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. Observed waitstaff wiping face with napkin then return to serving food. 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. Observed cooks preparing burgers touching buns and lettuce and tomatoes with bare hands. Inspector stopped process had items discarded and cooks washed hands and added gloves before re making burger. Corrective Action Taken Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. slaw (52F - Cold Holding); potatoes salad (51F - Cold Holding); pudding (49F - Cold Holding)Observed foods in ice bath on counter not at 41F or colder. Manager states the items were there less than 2 hours. Ice in ice bath half melted. Added more ice up to rim and stirred and covered food items. To reach 41F. Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed waitstaff wash hands in 3 bay sink. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed foods put away hot in tightly closed containers not cooked to 70F within 2 hours. Observed foods put away hot in tightly closed containers not cooked to 70F within 2 hours. Warning

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed only one handsink in kitchen. Only one handsink in establishment and non conveniently located for servers. Observed multiple hand washing violations during inspection. Warning

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 could not find proof of employee training during inspection. Warning

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk-in cooler vents with heavy dust. Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cooking utensils stored not inverted and within the splash area of the handsink. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice maker. Dust observed. Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 25ppm corrected to 50ppm Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food.

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/

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 - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom, at walk-in cooler .

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Floors not constructed to be easily cleanable at back storage area.

Basic - Floors not maintained smooth and durable. Observed floor in walk-in cooler broken and rusted.

Basic - Food stored on floor. Observed boxes of food and containers of raw meat stored on floor in walk-in freezer.

Basic - Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps. Observed soap and bleach used in wash step. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Old labels stuck to food containers after cleaning.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall in disrepair at cookline.