CHAMPIONS RESTAURANT (DOWNSTAIRS KITCHEN)

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, chicken wings cooked 04/07/26 pm at 45-47F, stored in plastic cover containers. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, chicken wings cooked 04/07/26 pm at 45-47F, stored in plastic cover containers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw shell eggs stored above liquid eggs, manager moved. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler tomato soup date marked 03/01/26. At the bar area dairy date marked 3/21/26. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, sausage 117F, per manager sausage cooked around 8:45 and discarded at the end of breakfast time 10:00 every day. Inspector provided time as a public health control form

High Priority - Toxic substance/chemical improperly stored. Spray disinfectant stored next to single service, employee moved. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu advertised poached eggs no asterisk and no consumer advisory, during inspection manager print new menus with all information Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided. 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. Reach-in cooler at the cook line, dirty rice date marked 3/27/26, manager date marked properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and above cleaned utensils, manager moved all. 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. Employee jacket next to food, also at the server area, employee purse above single service, employee moved all. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. For two male employees

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to walk-in cooler entrance. Repeat Violation

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. In triple sink, raw fish 72F thawed in standing water, manager placed ice and moved to freezer. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line cloth on prep table, manager moved to bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the prep area bucket not labeled, manager labeled flour. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, beef and vegetable soup made 11/12/25 at 48F.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee handling bread with bare hands, inspector addressed situation.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, vegetable soup date marked 10/23/25. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cheese 45F, container place on a double container at 11:30am, Employee moved to freezer. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the bar area, used to washed cups

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside cheese containers, Manager moved. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. COn2 At the storage room

Basic - Current Hotel and Restaurant license not displayed. Expired license display, manager request current one and print. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, manager moved all. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the walk-in cooler entrance.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler at the prep area, rice date marked 3/30/25, manage re date 04/11/25. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, turkey and ham date marked 4/6/25. Also sausage dated 4/6/25.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, Manager moved. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. One filter missing (hood system cross from office). Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor

Basic - Single-service articles improperly stored. At the sever area, to go container not inverted, manager inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the prep area, bulk container no name, manager labeled flour. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner and windex on shelf next to alcohol bottles at bar. Moved all. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham sliced two days ago with no date mark in reach in cooler near cooking equipment. Date was added during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Wet towel in sink at front counter.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Removed filter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease near pass thru window.

Basic - Stored food not covered. Cup of sugar on dry storage shelf not covered. Manager discarded. Case of bread not covered in walk in freezer. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf over buckets of pickles in walk in cooler. Moved all. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris.

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. Missing for all new employees. Sent DBPR form to manager via email, manager printed, then employees began signing form. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Three tanks in beverage room.

Basic - Cloth used as a food-contact surface. Wiping clothes on drain boards under clean dishes. Manager removed. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Cleaning brush and sponge on shelf over prep table. All were moved. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed produce stored on shelf over prepared salads.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing device at hose connection side. Added during this inspection.

High Priority - Toxic substance/chemical improperly stored. Observed the hand pump soap stored over the bagged bread. ALSO, spray chemicals throughout stored next to or over clean dishes or food. All were moved to cleaning. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda nozzles with build up. These were disassembled and brushed. This item *Corrective Action Taken ALSO, the can opener has dried food debris on it.

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal scrub pads in the hand wash sink.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed single serve on the floor in the kitchen. ALSO, in the air conditioning room behind the kitchen, multiple cases of single serve stored on the floor.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed soiled cloths and aprons stored on a prep table. These were stacked for moving to the laundry bag. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the prep area, ham dated 11/26/2022

Basic - No copy of latest inspection report available.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the front cooler, slaw date marked wrong, Manager fixe. Corrected On-Site

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. Three cards expired June, 2021

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on prep table and one drink near walk-in cooler entrance, manager discarded. Corrected On-Site Repeat Violation