PEACH'S RESTAURANT

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking personal drink with gloves then proceeded to handle toast. Employee discarded toast and washed hands. Corrective Action Taken

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee drinking personal drink with gloves then proceeded to handle toast. Employee discarded toast and washed hands.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw hamburger patty stored in top portion above ready to eat food in reach in cooler without a physical barrier.

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. Observed raw shell eggs stored at room temperature with no time marking. Manager corrected action with time marking. Corrective Action Taken

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. Observed P. Barrera with employee training expired on 1/13/2026.

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle unlabeled on chemical shelf.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling vent above clean dishes in dishwashing room in disrepair.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table in kitchen while preparing onions.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored next to handwashing sink in front of house. Manager removed cloth. Corrected On-Site

Portable fire extinguisher missing from its designated location. For reporting purposes only. Observed Fire Extinguisher stored on floor.

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. Employee handled dirty dishes then clean dishes without washing their hands. Employee washed their hands and re-washed the dishes. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored room temperature next to the grill. Employee stated the egg had been at room temperature for approximately 30 minutes. Employee placed the eggs in the reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hydrated hash browns (74F - Cold Holding) stored on a shelf below the grill. Employee stated the hash browns had been stored at room temperature for approximately 1 hour. Employee placed the hash browns in the reach in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bucket of water stored in the hand wash sink in the dishwasher area. Manager removed the bucket. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink in the dishwasher area. Manager placed paper towels at the hand wash sink. Corrected On-Site

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on steam table sausage gravy (78F - Reheating) Person in charge stated it was placed in the steam table at 6am to reheat. At 8:40 am it was 78°F. Person in charge voluntarily discarded.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed on steam table sausage gravy (78F - Reheating) Person in charge stated it was placed in the steam table at 6am to reheat. At 8:40 am it was 78°F. Person in charge voluntarily discarded.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed nap sack on clean dish rack.Person in charge removed .As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no dates on water filters. Manager dated filters. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker on shelf above food prep area. Manager moved speaker. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar bin not labeled. Manager labeled bin. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over buttermilk a n batter in reach in cooler. Manager moved eggs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with black substance.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no dates on water filters. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of stainless steel pans on shelf in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Manager removed. Corrected On-Site 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. Observed some employees with no written plan in place.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with clear liquid in it under front counter.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no date on water filters.

Basic - Employee eating in a food preparation or other restricted area. Observed half of egg bagel on food prep table next to slicer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker and granola bar on shelf above food prep area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Employee removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed three unlabeled spray bottles with chemicals in them. Manager labeled bottles. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker and cell phones on shelf above food prep table. Manager moved. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed three squeeze bottles not labeled. Manager labeled. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket next to containers of food on the same shelf under waffle prep area. Operator removed and stored properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink above prep table with slicer. Operator removed and stored properly. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting located on storage rack next to microwaves. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Floor soiled/has accumulation of debris located in walk in freezer.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from the bathroom handled clean gloves without washing hands. Instructed employee and manager on proper hand washing protocol. Gloves were discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 57°F stored stacked above the fill line in the top section of the reach in cooler on the cook line. Manager stated the cheese had been on the line for 1 hour. Manager emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. See stop sale. No time mark on eggs stored at room temperature on the cook line. Manager stated the eggs had been on the cook line for 30 minutes. Manager placed a time mark on the eggs. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to a container of salt under a shelf in the front counter area. Manager removed the bottle. Corrected On-Site

Basic - Drain cover missing. Drain cover to the left grill, right of the walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on a preparation table on the cook line. Employee removed the drinks. Importance of following proper protocol with this repeat violation was reinforced with the manager and employee. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in the wait station area next to the soda machine put away wet, wet nesting. Manager removed the cups to be rewashed. Corrected On-Site Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on the floor in the preparation area. Employee placed the bucket on a shelf. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers in the dry storage area. Manager corrected. Corrected On-Site