STERLING CIGAR

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine tested 128 F on high temp thermometer. Ran dish machine multiple times. Establishment does not have a 3 compartment sink. Set up bus tub with operator using quaternary ammonium base on instructions. Operator contacted dishwasher company and they are scheduled to come out today. Admin Complaint - From follow-up inspection 2026-05-22: Dish machine tested 138 F on high temp thermometer. Chemical backup tested 0 ppm chlorine. Establishment will continue to manually sanitize. Admin Complaint - From follow-up inspection 2026-05-26: Dish machine tested 138 F on high temp thermometer. Tech is at establishment working on dish machine. Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2026. Establishment open, operating, and serving to the public. Repeat Violation Admin Complaint - From follow-up inspection 2026-05-22: Admin Complaint - From follow-up inspection 2026-05-26: Admin Complaint

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine tested 128 F on high temp thermometer. Ran dish machine multiple times. Establishment does not have a 3 compartment sink. Set up bus tub with operator using quaternary ammonium base on instructions. Operator contacted dishwasher company and they are scheduled to come out today. Admin Complaint - From follow-up inspection 2026-05-22: Dish machine tested 138 F on high temp thermometer. Chemical backup tested 0 ppm chlorine. Establishment will continue to manually sanitize. Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2026. Establishment open, operating, and serving to the public. Repeat Violation Admin Complaint - From follow-up inspection 2026-05-22: Admin Complaint

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine tested 128 F on high temp thermometer. Ran dish machine multiple times. Establishment does not have a 3 compartment sink. Set up bus tub with operator using quaternary ammonium base on instructions. Operator contacted dishwasher company and they are scheduled to come out today. Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2026. Establishment open, operating, and serving to the public. Repeat Violation Admin Complaint

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at bar.

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

Intermediate - Manager or person in charge lacking proof of food manager certification.

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. Per operator there are 6 employees all have worked longer then 60 days.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine temped 149, ran a different cycle dish machine temped 160F. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheese in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Harry Kayafas.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.

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.

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. Employee cut orange peel with bare hand and added to drink to serve customer. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: milk 48 F, almond milk 47 F, operator voluntarily threw out items at time of inspection. Warning

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

Intermediate - Handwash sink used for purposes other than handwashing. Tongs in handwash sink. Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dish machine not temping at 160 F. Dish machine ran 4 times with temperatures reaching 133 F, 137 F, 144 F, 146 F. There is no three compartment sink in establishment. After multiple times of operator running machine high temperature was 159 F. Admin Complaint

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. Per employee Hillary Post she has been working since July 2023. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink and banana on bar. Warning

Basic - Food stored on floor. Juice and seltzer water on floor in bar. Warning