OLDE FLORIDA CHOP HOUSE

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2026-06-03: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat lettuce in prep cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta (50F - Cold Holding) held overnight in walk in cooler. Operator discarded. Corrected On-Site

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

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at the bar was blocked by a tray.

High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaning chemicals stored hanging on a rack directly above spices. Operator moved chemicals. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cook line handwashing sink obstructed by a cart.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw oysters thawing in standing water at room temperature.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over ready to eat cream. Educated operator on proper separation of raw animal foods. Operator placed raw shrimp on bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flan 48F cold hold less than 4 hours. Operator turned down reach in cooler. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Operator placed paper towels at hand wash sink. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - No handwashing sign provided at a hand sink at cook line used by food employees.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling dirty dishes and then clean dishes in dishwashing area, no handwash. Discussed with operator proper handwashing, employee washed hands before returning to work. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over ready-to-eat cooked onion soup in tall ricin cook line. Raw lobster stored over ready-to-eat cooked lobster in cook line drawers.operator separated the foods for proper food protection. Corrected On-Site

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. Per operator, butter being left on time as a public health control on front station for one hour, not listed on plan. Operator updated plan and marked butter with time stamp. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 400+ppm) in front of house station and bar. Operator diluted to 300ppm quaternary. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In house vacuum packaged raw fish over ready-to-eat pastry in far right reach-in freezer in main kitchen. Operator rearranged freezer for proper food storage Corrected On-Site

Basic - Food stored on floor. Bottle of oil on floor under handwash sink in main kitchen. Operator moved off of floor. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over ready to eat ice cream in reach-in freezer at front of kitchen. Operator moved beef to segregated location. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, housemade raw egg bearnaise sauce (109 - Hot Holding); housemade berry and cream sauce (99 - Hot Holding) per operator for thirty minutes. Discussed with operator using time as a public health control and provided operator with time as a public health control form. Operator began filling out form and set a timer to keep track of 4 hour time mark. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. No tags marked with last date served. Discussed with operator proper shellfish tag maintenance.

Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food not wearing hair restraint.