APPLEBEES NEIGHBORHOOD GRILL & BAR

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on the hot line by the grills touched cell phone placed it in his pocket and continued to work with food without changing gloves, employee washed hands and changed gloves. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. A spray bottle of clear cleaning liquid was on a surface used to make drinks behind the bar, employee moved item to appropriate location. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink behind the bar , manager placed paper towels at hand sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located close the dishwasher has a mold like substance on the inside, discussed with manager the importance of a clean food contact surface.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee drink on cooks line on top of cutting board across from fryers, manager discarded drink. 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 vape pen , and phone on hot line across from the flattop grill, Observed a purse stored on green wire shelf above single use spoons on server front line, Employees relocated items to appropriate location. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled. Inside of 2 soda gun nozzles soiled at bar area. Warning - From follow-up inspection 2025-12-02: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. Warning - From follow-up inspection 2025-12-02: Time Extended

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. Dish machine sanitizer at 10ppm, operator corrected to 50ppm during time of inspection. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Cook change glove after picking up cups on floor. Discussed with employee the importance of proper handwashing.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly inside bar area. Repeat Violation

High Priority - Presence of insects or other pests. Dead lizard inside keg Walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach dip 47-51F at 11:25am retempted to 43F 1:01pm. Operator moved to freezer for cooling. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (sink and surface 1120), corrected to 700 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of soda gun soiled at bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled with mold-like substance, rust stains inside and outside of machine.

Basic - Ceiling tile missing. Missing ceiling tile over dry storage rack in back kitchen. Adjacent to keg Walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple Ceiling tiles and air vents inside kitchen area soiled. Repeat Violation

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Two cutting boards stored below prep table in back kitchen area. Employee removed cutting boards. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered personal drink on service line in back kitchen. Operator removed drink during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers on front line cook.

Basic - Equipment in poor repair. Inside of Microwave door peeling on front line cook. Far right microwave above sauce Reach in cooler. Two cutting boards inside kitchen area.

Basic - Food stored on floor. Oreo cookie crumbs and boxes of jello on floor of liquor room. Operator removed food from floor during time of inspection. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoops touching produce inside Reach in cooler on front line cook. Employee removed handles during time of inspection. Corrected On-Site

Basic - Insect control device installed over food preparation area. Bug light over soda fountain on front service line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwaves on front line cook area soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket on front line cook soiled, across from fryer. Soda machine soiled beneath soda nozzles in kitchen service line.

Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in bar area.

Basic - Standing water in bottom of reach-in-cooler. Water inside center Reach in cooler on front line cook, collected on sheet pan. Repeat Violation

Basic - Waste line missing at soda gun holster. Located at bar area at Employee handwash sink area, creating a sanitary nuisance. Operator stated he will contact a plumber to extend the pipe.

Basic - Water draining onto floor surface. At Employee handwash sink in bar area.

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. Print for management to sign and some employees sign.

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. Missing 2 employee trainings

Basic - Ceiling tile missing. By walk in cooler

High Priority - Dented/rusted cans present. See stop sale. One dented can of pineapple juice. Manager segregated. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen.

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

Basic - Damaged/spoiled/recalled food not properly segregated. One dented can of pineapple juice in dry storage. Manager segregated. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris.

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

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 3 times at 0 ppm discussed with operator to use three compartment sink with sanitizer to sanitize dishes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: one side reading ambient 48 f cook beef 48 f cut ham 47 f beef 47 operator placed in freezer 2nd temp all went down to 43 f Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler

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. Missing for 10 employees

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

Basic - Equipment in poor repair. Walk in cooler bar cooler door side cracked.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

Basic - Standing water in bottom of reach-in-cooler. At bar area.

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-03-22: Time Extended - From follow-up inspection 2022-05-25: No employee training provided this inspection. Admin Complaint

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors walls and ceilings soiled, in kitchen area Warning - From follow-up inspection 2022-03-22: Time Extended - From follow-up inspection 2022-05-25: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floors in kitchen are missing grout, cracked and broken tiles, and wall cove Warning - From follow-up inspection 2022-03-22: O Time Extended - From follow-up inspection 2022-05-25: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: butter 56 °F, 1st temp at 12:30 pm inspector advised operator to place in walk-in freezer to rapid cool.2nd temp at 1:18 pm 43 °F, shredded mozzarella cheese 48 °F, 1st temp at 12:50 pm 2nd temp at 1:18 43 °F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk-in cooler shelves soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside of hand washing sink at bar area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and speaker on prep line. Observed employee remove items away from food. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment in poor repair. Observed torn gasket on reach in freezer by ice cream storage.

Basic - Floor area(s) covered with standing water. Observed in walk in bar cooler.

Basic - Floor soiled/has accumulation of debris. Observed grease under kitchen equipment on cooks line. Observed in walk in bar cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop touching food in reach in cooler on cooks line. Observed employee move above the food. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. Hood filters soiled Mop sink soiled

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