SMOQEHOUSE

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed current license expired.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over wrapped Cuban sandwiches in door reach-in make station. Operator moved shell eggs to walk-in cooler. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed frame around ceiling light over 3 compartment sink with frame hanging.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on front line food preparation table. Operator moved drinks. Corrected On-Site

Basic - Equipment in poor repair. Observed the bottom shelves of food preparation table on cook line with rusty surface pitted surface. Observed bottom shelf of food preparation table holding slicer with rusty surface pitted surface. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the underside of soda dispenser in dining room with black mold like substance. Operator was in the process of cleaning the area. Corrective Action Taken

Basic - Single-service articles improperly stored. Observed case of single serve cups stored on the floor in outside storage shed. Operator moved item off the floor. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed meat loaf and pork in walk-in cooler uncovered. Operator covered items. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef patties in same pan as cooked chicken on cook line in single door flip top make station. Operator removed chicken and placed with other ready to eat products. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef patties in single door flip top make station on cook line at 54F. Operator stated that they had just had a rush and flip top had been open approximately a hour. Operator place items on ice to rapidly cool Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed paper boats being used to dispense French fries. Operator removed and discarded paper boats. Corrected On-Site

Basic - Equipment in poor repair. Observed bottom of food preparation table on cook line and the bottom of food preparation table with slicer on it with visibly rusted surfaces. Repeat Violation

Basic - Food stored on floor. Observed a case of hamburger buns and a case of pork loins stored on the floor in the walk-in cooler. Operator moved items off the floor. Corrected On-Site

Basic - Single-service articles improperly stored. Observed cases of single serve containers stored on the floor in out door dry storage shed. Operator stated that they had a delivery in the middle of lunch and didn't have time to put the items away properly. Operator was in the process of moving items off the floor. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over pre-made cuban sandwiches in the reach in cooler on the cook line. Owner removed the beef. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the soda machine in the front counter area soiled.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Owner labeled the bottles. Corrected On-Site

Basic - Equipment in poor repair. Bottom shelves of the preparation table and grill table rusted. Repeat Violation

Basic - Equipment in poor repair. Observed bottom shelf of tables in kitchen rusted and pitted.

Basic - Outer openings not protected with self-closing doors. Observed exit door in kitchen without a self closer. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Observed multiple pieces of unused equipment in back storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the cook line make table above the fill line: Pork (58F - Cold Holding); Beef (56F - Cold Holding). Operator stated they had been there for approximately 2hrs. Operator placed the items that were above the fill line and put them in the walk in cooler. Corrective Action Taken

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 on Andrew Kubas 3/31/24. Operation has 2 up to date certified food managers besides.

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. Observed only one signed agreement. Printed out two for the currently working employees and emailed them more. Corrective Action Taken

Basic - Floor not cleaned when the least amount of food is exposed. Observed debris build up on the floor under the cook line.

Basic - Grease receptacle lid open, broken, or missing. Observed a 2x2 ft hole in the top of the grease receptacle.

Basic - Outer openings not protected with self-closing doors. Observed the back door not self closing. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed dust build up on the walk in cooler fan covers.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust build up on multiple shelves in the walk in cooler.

Basic - Dry storage shelves with rust that has pitted the surface. Observed on shelving through out kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent over smoker soiled.

Basic - Outer openings not protected with self-closing doors. Observed exit door in kitchen not self closing. Repeat Violation

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. Educated Person in charge on clean up procedures and emailed a copy to Person in charge

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. Educated Person in charge on employee health agreement and emailed a copy to Person in charge

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 - Current Hotel and Restaurant license not displayed.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers and Grill hood filters soiled with grease. Observed Walk in cooler in back area of kitchen gasket soiled with mold like substance.

Basic - Onions and pickle bucket stored on floor in Walk in cooler in back area of main kitchen. Person in charge removed all items from floor. Corrected On-Site

Basic - Outer opening not protected with self-closing door on South side of building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface in back area of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.? milk (44F - Cold Holding) stored in walk in cooler for 4 days per operator. Operator discarded milk. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed insect repellent stored on the shelf above slicer. Operator removed the item. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloth stored on hand washing sink. Operator removed them. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of cleaning fluid stored by hand washing sink at the entrance of the kitchen. Operator stated that it is water, and emptied the bottle. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed unisex bathroom no covered receptacle.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line.

Basic - Floor soiled/has accumulation of debris. Observed behind the shelves next to the walk in cooler.

Basic - Outer openings not protected with self-closing doors. Observed back exit door of establishment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef then clean equipment with out changing gloves and washing hands. Instructed employee and manager on proper hand washing protocol.

High Priority - Toxic substance/chemical improperly stored. Sprayer bottles containing cleaning fluid stored next to single serv cups in the front counter area. Employee removed the cups. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 5 ceiling tiles in kitchen showing damage in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Missing end caps on the lights above the cook line.

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

Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 5 ceiling tiles in disrepair in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2022-01-26: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach in cooler on cook line. Warning - From follow-up inspection 2022-01-26: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back exit f kitchen Warning - From follow-up inspection 2022-01-26: Time Extended