TOAST

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

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner spray bottle not labeled. Operator labeled it correctly. Corrected On-Site Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean dish shelve. Operator discarded the drink Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled in reach in cooler by cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled and food debris buildup on interior bottom in cook line.

Basic - Soiled dry wiping cloth in use. Soiled dry cloth on counter. Operator removed it Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushroom above grits in walk in cooler, operator removed the mushroom Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled food dishes, then handled clean dishes from dish machine. Discussed proper hand wash techniques with employee.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2025. Spoke with owner over the phone, license renewed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with dish soap in three-compartments sink.

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.

Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle with blue liquid at front service counter. Employee labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. By walk-in cooler.

Basic - Floor soiled/has accumulation of debris.

Basic - Food not stored at least 6 inches off of the floor. A case of fry oil stored on floor under handwash sink in kitchen. Employee moved to shelf. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Take out food containers stored not inverted at cook line.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee on cooks line. Discussed with management the importance of hand washing

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

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. Eggs not time marked on paper. Employee determined time and marked paper for eggs raw shelled Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots celery bagged over ready to eat pickles walk in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in between dry goods. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Carrots not washed over ready to eat grits in walk in cooler. Employee removed to proper storage. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 10 ppm retested to 100 ppm Corrected On-Site

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. Tested at 0 ppm retested to 100 ppm Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 100 ppm employee remade to 100 ppm 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 not dated opened day before

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored on shelf next to bananas. Employee removed Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Carrots over blue berry muffins walk in cooler.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached on facet with hose hooked up with no backflow preventer Warning - From follow-up inspection 2023-10-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Waffle cooker soiled Warning - From follow-up inspection 2023-10-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting board Green cutting board Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler in bar area has torn gaskets Repeat Violation Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle sitting on grass/dirt area outside back door Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete on cook line, dish machine area and bar Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-10-18: Time Extended

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch under dish machine and under ice machine

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Reviewed proper hand washing with cook - cook rewashed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - not UHT creamers at 76 F under 30 minutes on table , no customer seated at table at time of inspection .- manager voluntarily discarded creamers 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 - on trays of eggs at cook line under 20 minutes - employee time marked tray Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -+200 ppm chlorine in wiping bucket at cook line - manager changed the solution - recheck 100 ppm chlorine Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - manager rinsing towels at front counter hand wash sink- reviewed with proper use of hand wash sinks - for washing hands only Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Stefanos Mouratoglou manager on duty has no proof of food manager certification - two food manager certificates provided

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.

Basic - -Unwashed fruits/vegetables ( strawberries, kiwis, oranges, celery ) stored with ready-to-eat food.( washed oranges , soup ) in walk in cooler manager rearranged food -Stored food ( cooked potatoes ) not covered in walk in cooler - manager covered potatoes Corrected On-Site

Basic - Ceiling tile missing above hood system

Basic - Clean equipment/dishware/utensils stored next to roll of paper towels exposed to splash in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting - cups stacked at front counter area - manager separated cups for proper air drying Corrective Action Taken

Basic - Equipment in poor repair. Torn gaskets on reach in cooler at cook line

Basic - Floor soiled/has accumulation of debris at cook line under cooking equipment

Basic - In-use ice scoop stored on soiled surface between uses - stored n top surface of ice machine - manager cleaned ice scoop - reviewed proper storage of ice scoop - manager properly stored ice scoop Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses at cook line

Basic - No handwashing sign provided at a hand sink used by food employees at front counter area-manager placed sign at hand washing sink Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled gaskets on coolers at cook line -soiled waffle maker on exterior at cook line

Basic - Wiping cloth sanitizing solution stored on the floor at cook line - manager relocated bucket 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/ Stefano Mouratoglou expired 09/2022.

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

Intermediate - Handwash sink used for purposes other than handwashing. Utensil in hand sink by dish area. Manager removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Manager replaced soap. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator payment payed licenses at time of inspection Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over Cut greens. operator moved eggs at time of inspection. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Educated staff regarding proper hand washing. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Cutting board on cooks line Corrected On-Site

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/ operator arrived after I arived. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled. Spray bottles. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tank was removed from building Corrected On-Site

Basic - Employee beverage in a food preparation or other restricted area. Employee removed beverages ge from kitchen Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic drinking tumblers in server station, wet stacked. operator rewashed tumblers and air dried. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives from between equipment Corrected On-Site

Basic - Nonfood-contact surface soiled with grease and food debris. Top of cooks line operator. Had line clean Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Cooks line operator inverted singer service items Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, ware washing.