301 FAMILY RESTAURANT

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

Intermediate - Handwash sink used for purposes other than handwashing. White plastic container in Handwash sink in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roast beef and multiple items in reach in cooler.

Basic - Stored food not covered. Cooked sausage in reach in cooler and multiple items in walk in cooler.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen.

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

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped sanitizer bucket in hand wash sink on front line server station. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut turkey and multiple items in reach in cooler. Repeat Violation

Basic - Floors not maintained smooth and durable. Kitchen floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on light switch at front sever line over toaster.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in handwash sink at server station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over condiments at several station.

Basic - Employee eating in a food preparation or other restricted area. Employee food on prep sink in kitchen.

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

Basic - Floors not maintained smooth and durable. Throughout kitchen.

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

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced turkey and ham in reach in cooler. Repeat Violation

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

Basic - Food stored on floor. Bulk onions on floor in walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dish machines.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter near coffeemaker.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced Turkey and multiple times in reach in cooler. Repeat Violation

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.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and head phones on counter over condiments for restaurant.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over has browns and multiple items in reach in cooler . Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage and chicken gravy in walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled with blue liquid above three compartment sink in kitchen. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on front counter over hot sauces and condiments for restaurant.

Basic - Food stored on floor. Bulk box of Pita bread on floor in walk in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler.

High Priority - Container of medicine improperly stored. Afrin nasal spray on counter in front service area. Employee removed at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef steaks over cooked sausage, turkey and multiple items in reach in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced ham,sliced Turkey and multiple items in reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled with clear liquid above three compartment sink.

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

Basic - Food stored on floor. Box of bread on floor in walk in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen. Repeat Violation

Basic - Metal bowl in contact with ice. Operator removed at time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at front counter area. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw and cooked pasta in walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on front counter area over food on dry storage shelf. Employee removed at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse over syrups on dry storage shelf. Employee phone on top on counter in front counter area. Operator had employee relocate purse at time of inspection. Corrective Action Taken

Basic - Food stored on floor. Potatoes on floor in walk in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in front counter area.

Basic - Stored food not covered. Green beans and cooked pasta in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at front counter coffee station. Operator put in sanitizer bucket at time of inspection. Corrected On-Site 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. Cooks, inspector spoke to employees Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle on top of freezer Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelets Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

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

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled at the top back of ice machine. Warning - From follow-up inspection 2021-09-29: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2021-09-29: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping clothes not stored in sanitizer bucket in kitchen on prep table next to oven and stove. Employee moved to sanitizer bucket. Corrected On-Site Warning - From follow-up inspection 2021-09-29: Time Extended