STAVROS AND SONS FRUITLAND PARK

High Priority - Dented/rusted cans present. See stop sale. -#10 can of artichoke.

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 cannot be determined. -Cut lettuce. Manager determined correct time. Corrected On-Site

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

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.

Basic - Bowl or other container with no handle used to dispense food. -Parmesan scoop.

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

Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn under stove top.

Basic - Food stored on floor. -Soda syrup box in side prep room. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs in 87f water.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Lasagna with expiration date of 10/31.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Lasagna expired 10/31.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cheese pizza 77f. Less than 4 hours. Advised to reheat.

Intermediate - Spray bottle containing toxic substance not labeled. -Red spray bottle.

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

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

Basic - Food stored on floor. -Soda syrup box. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs in 75f water. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. -4 door cooler.

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn. - From follow-up inspection 2025-04-23: Time Extended

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -In warewash.

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

Basic - No handwashing sign provided at a hand sink used by food employees. -At bar.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in reach in cooler.

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of cinnamon.