FLATBREAD & BUTTER

High Priority - Live, small flying insects found 2 live flys in ware washing area not landing on food

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above ready to eat sauce bottles reach in cooler across kitchen entrance location employee moved raw salmon to bottom of the Shelf. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware washing room employee added paper towels Corrected On-Site

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 3 employees observed 2 trainings Florida restaurant and lodging

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board cooks line across fryer

Basic - Food stored on floor. Light brown sugar in box on floor by kitchen entrance

Basic - Single-service articles improperly stored. Aluminum stock pot containers in box on floor at front counter

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to flatbread oven. Cheese 51 f Warning - From follow-up inspection 2025-07-14: Cheese still 53 f still observed manager moving to different reach in cooler Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested at 79 f ran 2 minutes Warning - From follow-up inspection 2025-07-14: 103F front register temperature was 76F Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish washing machine was not on at time of inspection machine was turned on no ppm of chlorine Warning - From follow-up inspection 2025-07-14: Still observed Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm operator will manually set up until repair are completed.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front sink, operator replaced Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under/between equipment

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Dispenser not working properly, operator will manually set up or use dish machine until repairs are made.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over dried peppers operator moved them

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor soiled/has accumulation of debris. Floors and drains soiled.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator will manually set up 3 compartment sink then take the sanitizer from there for equilibrium PPM of quaternary solution.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Originally the induction burner was to be used for toast only, observed during this inspection pan with cooked egg in it, that would produce grease laden vapor.

Basic - Covered waste receptacle not provided in women's bathroom.