WILKE'S FOURTEEN BONES

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar cheese (46-49F - Cold Holding) Above chill line for 1 hour. Moved to chill Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside Hand sink needs paper towels and soap and hand washing sign

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Take out menu. Operator will reprint menu with consumer advisory Corrective Action Taken

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old food debris under microwave

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce over ranch in walk in cooler Corrected On-Site

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

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on walk in cooler door - From follow-up inspection 2025-07-24: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Grease buildup under grill at front counter - From follow-up inspection 2025-07-24: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. White chest freezer at grill Repeat Violation - From follow-up inspection 2025-07-24: Time Extended

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran digital thermometer through machine twice, reading 136f. Manager called eco lab during inspection, technician will be out today. Manager set up 3 bay sink with sanitizer Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs over cooked ribs in walk in cooler Corrected On-Site

Basic - Food stored on floor. Black pepper on floor in shed Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Expo cooler door at front counter has exposed insulation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On hose outside

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. Marie

Basic - Cutting board has cut marks and is no longer cleanable. On make table front counter

Basic - Equipment in poor repair. Gasket on grill drawers is torn

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on grill and gasket on cooler drawer

Basic - Stored food not covered. Ribs on speed cart in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (51F - Cold Holding); shredded lettuce (51F - Cold Holding); cut tomatoes (51F - Cold Holding) Manager stated it was restocked after lunch, approximately 1 hour ago. Advised rapid chill Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken and ribs in alto sham found at 117F. Advised rapid reheat. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In corn flakes . Manager removed Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in ROP still frozen Corrected On-Site

Basic - Stored food not covered. Brunswick stew in walk in cooler. Corrected On-Site

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. Chef handled toast with bare hand, threw away and washed hands Corrected On-Site

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Insulation showing in expo reach in cooler. 2 gasket torn on salad cooler Repeat Violation

Basic - Floor soiled/has accumulation of debris. Inside dry goods storage shed

Basic - Interior of oven has accumulation of black substance/grease/food debris. 2. Ice machine in shed dirty

Basic - Stored food not covered. Brisket trimmings in freezer

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cut lettuce Corrected On-Site Repeat Violation

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Educated manager on proper procedures

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies observed

High Priority - Toxic substance/chemical improperly stored. Windex stored on counter next to takeout foods Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in sink on cooks line

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep table Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn on front cooler Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. White reach in freezer

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

Basic - Stored food not covered. Pork in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (69F - Cold Holding); slaw (70F - Cold Holding); blue cheese dressing (68F - Cold Holding) operator stated just restocked after lunch 1 hour ago recommended rapid chill Corrective Action Taken

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

Basic - Bowl or other container with no handle used to dispense food. Inside flour Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn in low hot holding cabinet 2. Cutting board no longer cleanable Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Throughout kitchen and storage

Basic - Food stored on floor. Potatoes on floor Corrected On-Site

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Spigot as dishwasher area.

Intermediate - No paper towels or mechanical hand drying device or soap at handwash sink in ice room.provided at handwash 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. No proof for several long term employees and several newer employees.

Basic - Buildup of food debris/soil residue on equipment door handles. Chest freezer gasket at fryer area broken and dirty.

Basic - Cutting board has cut marks and is no longer cleanable. Long board on small cooler-cookline.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. Both Cooler gaskets at condiment area/salad station-ripped/torn. Repeat Violation

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

Basic - Storage area not maintained clean and organized. Wood pile and cooler/smoker storage area in disarray.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in rear shed/ice maker room with items in basin.

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. LUCK DORLUS.

Basic - Dishmachine has no data plate/operating specifications.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gasket at both salad coolers ripped.

Basic - No handwashing sign provided at a hand sink used by food employees. Salad area handwash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters at char line heavily soiled.

Basic - Storage area not maintained clean and organized. Rear storage area where wood for smoker is located in disarray. Could become a harborage for unwanted pests.