TWISTED BISCUIT DINER

High Priority - Dented/rusted cans present. One can of green beans. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Green beans dated 2-23-26

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cooling. Chicken Salad (47F - Cold Holding) Brisket (50F - Cold Holding) Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets Operator cleaned. Corrected On-Site Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish area. Water mark on ceiling tiles in back storage area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on dish drying racks. Operator inverted. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor at cook line Floor underneath dry soda box shelf. Operator cleaned.. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between cooler at cook line. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line operator cleaned. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at cook line. Operator cleaned. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep sink. Operator cleaned. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. 2 wet mops. Operator hung to dry. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board on cook line - From follow-up inspection 2025-08-06: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor at cook line - From follow-up inspection 2025-08-06: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled. - From follow-up inspection 2025-08-06: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw bacon stored over cooked brisket Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Corrected On-Site Repeat Violation

Intermediate - Equipment drain line draining into handwash sink. - hand sink at front line next to 3 compartment sink. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line - electric slicer

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chili dated 5/13 operator discarded.

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Garland Oven in kitchen area. - microwave in bake area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - wall behind cooking equipment in kitchen area. - dishwasher trays Repeat Violation

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - tomato bacon gravy 45° operator discarded ddated prior day

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked sausage patties 45° operator discarded

Intermediate - Equipment drain line draining into handwash sink.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. - Ronnie Mcree

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - drink nozzle at front counter. - electric slicer - white cutting boards on line Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - 1 new hire Corrected On-Site Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored on storage shelves with food on cooks line. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door

Basic - In-use tongs stored on equipment door handle between uses. - tongs hanging on shelf at toaster station Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on line - top oven on line Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -expo person. Operator coached employee Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - expo person touching face. Operator coached employee. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to clean silverware at host stand. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of fryers and baskets -can opener

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked pasta, chili, green beans prepared on Sunday. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid stored next to clean silverware at host stand. - spray bottle of clear liquid hanging on 3 compartment sink on front line. 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drink stored on expo table. 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 stored at expo window Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. - person at expo work with food orders Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dishwasher trays - exterior of ice machine.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage Gravy 124° Operator reheated to 171° Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer hanging on can opener bracket Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 11 new employees

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl in chicken flour and seafood Flour. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in bake area. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Bulk chicken flour, seafood Flour, pasta Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and meatloaf. Manager determined correct time. Corrected On-Site

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gasket on cookline.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket Stored with single service items. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in prep cooler gasket torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sauce bottles in prep cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Stored on prep table. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. In rear storage area. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board by three compartment sink.

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