BRUNCHIES

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested at 0ppm during time of inspection. Employee replace with a new container of chlorine sanitizer and tested chlorine to 50ppm. 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 frozen chicken stored over frozen Pillsbury biscuit dough inside Walk in freezer.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed an employee bus dirty dished into dish pit then handled cooked grits and syrup dispensers in hot steam well without first washing hands. Discussed with employee, employee washed hands immediately. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored in counter located over hot well steamer for syrups. Hand sanitizer stored on prep table next to raw shell eggs on front line cook. Manager relocated all items to an approved location during time of inspection. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Corrected On-Site Repeat Violation

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.

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

Basic - Accumulation of black and pink mold-like substance in the interior of the ice machine.

Basic - Carbon dioxide tanks not adequately secured, 1 tank located between laundry machines and back kitchen exit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets beneath ice well and coffee station soiled.

Basic - Standing water in bottom of reach-in-cooler. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salsa 46F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa 46F

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonia sanitizer over 500ppm. Employee readjusted to 200ppm during time of inspection. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in Walk in cooler not date marked. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled in front line Reach in cooler. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Located on front line Reach in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water stored on dry storage rack adjacent to three compartment sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees wearing earrings, necklaces, and multiple rings while working front service line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on drying rack adjacent to three compartment sink. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in front line any Reach in coolers.

Basic - Standing water in bottom of reach-in-cooler. Located on front service line Reach in cooler. Repeat Violation

Basic - Stored food not covered. Cooked pork, waffle and pancake batter, raw chicken Front line Reach in cooler not covered. Employee covered during time of inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Shredded Swiss cheese, sliced Swiss cheese, butter, and mozzarella in Walk in cooler not date marked. Repeat Violation Warning - From follow-up inspection 2025-01-27: Butter, Monterey Jack cheese, quest fresco, sliced ham, and pastrami in Walk in cooler not date marked. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line Reach in coolers are soiled. Interior and exterior of service line Reach in cooler is soiled with debris. Warning - From follow-up inspection 2025-01-27: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Ice machine adjacent to front line cook has pink mold-like substance. Repeat Violation Warning - From follow-up inspection 2025-01-27: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Located adjacent to laundry machines in back kitchen area. Warning - From follow-up inspection 2025-01-27: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2025-01-27: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on front line Reach in coolers grooved. Cutting board on front service line Reach in cooler. Warning - From follow-up inspection 2025-01-27: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry storage shelf adjacent to Dish machine. Warning - From follow-up inspection 2025-01-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of ovens soiled on front line cook. Repeat Violation Warning - From follow-up inspection 2025-01-27: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Located on front service line Reach in cooler. Repeat Violation Warning - From follow-up inspection 2025-01-27: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by front of cook line

High Priority - Presence of insects, rodents, or other pests. 23 Dead worm-like insects inside cabinet beneath ice well. Not near any food, food equipment, single service items. Operator removed insects, cleaned and sanitized area. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm); Sanitizer Bucket (Chlorine 200+ppm) Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of opened milk in Walk in cooler not date marked.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling pitcher of water at Employee handwash sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for scooped butter on front service line. Operator added butter to existing form. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.

Basic - Current Hotel and Restaurant license not displayed. Operator displayed current license during time of inspection. Corrected On-Site

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. Employee drinking from an open container next to prep table in back kitchen area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at exit door located in back kitchen exit and exit door by bathrooms.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle for flour and sugar bin touching product.

Basic - No handwashing sign provided at a hand sink used by food employees. No signs at all Employee handwash sink, men's, and women's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipe behind cooking equipment at front cook line soiled with grease debris. Inside of cabinets on front service line soiled with food debris. Beneath coffee machines and ice tea containers. Mold-like substance inside cabinet beneath ice well on front service line.

Basic - Old labels stuck to food containers after cleaning. Located on dry dish rack adjacent to Dish machine

Basic - Standing water in bottom of reach-in-cooler. At front line service area.

Basic - Water leaking from pipe and/or faucet/handle. At Employee handwash sink next to front line cook Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonia above 200 ppm - 400 ppm retested to 200 ppm Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested at 75 f ran over two minutes at hand washing sink service line.

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

Basic - Cutting board has cut marks and is no longer cleanable. White boards on cooks line.

Basic - Old labels stuck to food containers after cleaning. Dry dish storage shelf multiple containers.

Basic - Time/temperature control for safety food thawed in an improper manner. Cook shrimp in drain pan with ice no running water employe added running water Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Peppers over ready to drink orange juice walk in cooler back shelf green

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink by dish machine. Warning - From follow-up inspection 2023-08-07: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shelled eggs and changed gloves no hand washing. Repeat Violation

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. Operator touched bread with bare hands not to be heated at 145 f discussed with operator the importance of wearing gloves at time of inspection.

High Priority - Establishment operating after an emergency without notifying the division.

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. On raw shelled eggs operator determine time Corrected On-Site Repeat Violation

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cuban sandwiches in walk in cooler not dated. Corrected On-Site

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested at 114 f

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on on prep table.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0 ppm ran dish washer 2 times. Operator set up three compartment sink with chlorine.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.employee cracked raw shelled eggs change gloves but did not wash hands and touched ready to eat bread. Discussed with operator the importance of hand washing after touching raw eggs. Corrective Action Taken

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 observed butter on time sheet but not marked. Operator determined time and marked butter tray.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shelled eggs were timed marked but not written on time as public health sheet. Operator identified time and wrote eggs on time sheet. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired. Repeat Violation Admin Complaint

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at 88 f ran over 2 mins by dish machine. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee rinsed hand in handwash sink, touched dirty apron, then placed gloves on and cutting tomato at back kitchen. Discussed with operator about proper hand washing and gloves changing procedures. Corrective Action Taken

High Priority - Employee washed hands with no soap. Observed employee rinsed hand in handwash sink with no soap. Discussed with operator about proper hand washing procedures. Corrective Action Taken

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. Raw shell eggs. Operator able to determined the time and time marked at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Plastic lid stored in handwash sink at the cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on top of clean cooking equipments at the cook line. Operator removed drink. 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's speaker stored on reach-in cooler at the cook line. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed a box of beef strips stored on the floor in walk-in freezer. Operator moved to shelf. Corrected On-Site