SUNFLOWER CAFE

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooks line blocked with food containers. Observed operator correct violations in order to meet inspection standards. 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. Prepared cabbage and marinara, per operator made more than 24 hours prior not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. On shelf at three compartment sink. This is a repeat violation from the previous inspection dated 09-24-2025

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef steaks stored directly over container of washed and chopped lettuce. Operator moved lettuce to different cooler Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw bacon stored over raw fish in walk in cooler. Operator moved foods to proper storage. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on expo counter.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks line; discussed storing in sanitizer and changing when soiled with operator Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler gyros cone (51 F - Cold Holding), operator heated gyros cone this morning but failed to slice and complete proper cooking and cooling once removed from spit

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler gyros cone (51 F - Cold Holding)

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara, per operator made 24 hours prior not date marked.

Basic - Floor tiles missing and/or in disrepair. Broken floor tiles in front of dish machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef stored above washed lettuce in reach in cooler on cooks line. Operator moved food to proper storage. . As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from last inspection dated 12-18-2023 Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw bacon stored over fish in walk in cooler, operator moved food to proper storage. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cooks line raw shelled eggs (70 F - Cold Holding). Per operator eggs had been out of refrigeration less than two hours. Operator returned to refrigeration Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 pounds of salmon and 1 pound of tilapia thawed under reduced oxygen packaging and package is labeled to remove fish prior to thawing. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat violation from last inspection dated 12-18-2023 Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to dish machine blocked with food container. Operator removed container 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. Observed 3 pounds of salmon and 1 pound of tilapia thawed under reduced oxygen packaging and package is labeled to remove fish prior to thawing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored in cooler drawer above washed lettuce. Operator moved chicken to proper storage below lettuce. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Nine each, six ounce packages of salmon bearing a label stating remove from packaging prior to thawing inside a reach in cooler already Taiwanese under reduced oxygen packaging.

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/. One food manager has an expired certification Nikolas Kontakos was certified on 10-01-2015 and expired on 10-01-2020

Intermediate - No soap provided at handwash sink. No soap at hand washing sink next to dish machine. Operator stocked soap at hand sink 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. Prepared chicken noodle soup made, per operator more than 24 hours prior not date marked in walk in cooler. Repeat from 06-06-2023 Repeat Violation

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. Rita, Jennifer and Nancy expired in October.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on back prep table. Operator discarded drink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. One employee pre food without a hair restraint. Employee put on hair net during inspection . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream 48°F cold hold. Baklava cheesecake 48°F cold hold Operator turned down reach in cooler and moved time/temperature control for safety foods to working reach in cooler. Observed cream 53°F cold hold, butter 53°F cold hold in small reach in cooler above fish storage reach in cooler at end of cookline more than 4 hours. Stop Sale. Time/temperature control for safety foods discarded. Operator called technician. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage links 120°F hot hold more than 4 hrs. Stop Sale. Sausage discarded. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb underneath handwash sink at end of cookline nearest dishwash area.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200ppm. Solution redone. Rechecked concentration 100ppm. Corrected On-Site

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/. Observed expired certified food manager certification for Nikolaos Kontakos expired on 10/15/20.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket stored in handwash at wait station. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked meats and sauces not date marked. 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. Observed precooked meats, sauces, gravies, and stuffing not date marked. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at handwash sinks in employee restrooms reaching 85°F (waited 3 minutes).

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee men's restroom.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Covered waste receptacle not provided in women's bathroom. Employee women's restroom and customer women's restroom.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys stored on shelving near packages of bread above handwash sink at end of cookline. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler door in disrepair. Upright sliding door reach in cooler in wait station.

Basic - Floor soiled/has accumulation of debris underneath shelving in dry storage. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor underneath dishmachine.

Basic - Ice buildup in small reach-in cooler above fish storage reach in cooler at end of cookline.

Basic - In-use ice scoop stored on top of ice machine surface between uses.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink in wait station and handwash sink in dishwash area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink. Handwash sink at end of cookline.

Basic - Wall soiled with accumulated gray-like substance. Corrected On-Site