THE BUTCHER BLOCK KITCHEN

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. -per operator, bacon is partially cooked to below 145F, held on cook line, then fully cooked to order. Provided non-continuous cooking form to operator Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in coolers/freezer outdoor -interior of spray hoses in dish room Repeat Violation

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. -Kathy and Cecilia

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -behind ice machine

Basic - Accumulation of debris on doors of warewashing machine.

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

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in salt bin in kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal bags on shelves with condiments, operator moved bags to bottom empty shelf. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. -cook line

Basic - Equipment and utensils not properly air-dried - wet nesting. -beverage glasses in server area Repeat Violation

Basic - Equipment in poor repair. -microwave door in kitchen -fryer baskets -fryer cabinet door is missing Repeat Violation

Basic - Ice buildup in small reach-in freezer Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -server room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior and exterior of fryer cabinets -hood suppression filters

Basic - Open dumpster and grease receptacle lids. Operator closed Corrected On-Site

Basic - Stored food not covered. -fries and chicken patties in reach in freezer

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. -operator discarded and made new sanitizer Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter blend (70F - Cold Holding), prep table in kitchen, held less than four hours per operator. Moved to reach in cooler for quick chill. Corrective Action Taken - From follow-up inspection 2025-10-09: -butter blend (69F - Cold Holding) Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -plastic guard in ice machine - From follow-up inspection 2025-10-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked potatoes in upright reach in cooler in kitchen - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -drink cups next to ice bin in server station - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -microwave panel missing on microwave on cook line -fryer cabinet door missing - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer in kitchen. - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - Interior of microwave on prep table has accumulation of black substance/grease/food debris. - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets are soiled -hood suppression filters over fryers -gaskets on upright reach in freezer in kitchen -gaskets and exterior of outdoor white reach in freezer - From follow-up inspection 2025-10-09: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, then started to plate food with no glove change or hand wash,

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-25 Operator renewed licensed. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken with raw pork and Philly steak in reach in freezer. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in back storage area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled

Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 Cooks on cook line

Basic - Employee with no hair restraint while engaging in food preparation. cook on cook line

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour container. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink Reach in cooler gasket by prep area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by prep area. Avantco freezer in the kitchen area soiled

Basic - Single-service articles not stored inverted or protected from contamination. Single serve cups at drink area. Operator inverted Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled Wall throughout dish washing area soiled

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm operator changed water. Rechecked 50 ppm. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in reach in cooler in server area.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -mashed potatoes put in deep container and covered. Educated operator.

Intermediate - Spray bottle containing toxic substance not labeled. -shelf under hot holding unit. Operator labeled. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

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. -raw mahi 34F, in reach in cooler on cook line. Operat cut. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone over make table on cook line

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

Basic - Light not functioning under hood suppression system on cook line

Basic - Stored food not covered. -reach in freezer on cook line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lemons over prepped deli meat in walk in cooler.