THE TERRACE ON THE SQUARE

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Commercially processed egg whites stored in reach-in cooler across from cook line dated 10/2/2025. Employee stated they were unsure when egg whites opened. Cooked chicken peas, cooked rice, and cooked beans stored in walk-in cooler dated 1/1. Repeat Violation Admin Complaint

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over sauces in reach-in cooler across from cook line. Employee moved salmon to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Packages of salmon stored in reach-in cooler across from cook area. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on breakfast buffet: butter (68F - Cold Holding). Employee stated butter was placed out two hours prior to temperature being taken. Employee moved butter to reach-in freezer to reduce temperature to 41F. Manager stated going forward butter would be held on time as a public health control. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of kitchen ice machine. Blade of can opener on kitchen prep table. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped egg whites in kitchen hand washing sink.

Intermediate - No soap provided at handwash sink. No soap at bar area hand washing sink.

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples served on breakfast bar.

Basic - Accumulation of debris inside warewashing machine. Kitchen dish machine.

Basic - Cardboard used to line nonfood-contact shelves. Dry storage shelf across from dry storage room. Repeat Violation

Basic - Ceiling tile missing. Ceiling tile missing in prep area.

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. Packages of salmon stored in reach-in cooler across from cook area.

Basic - Old labels stuck to food containers after cleaning. Container stored on shelf across from the three compartment sink. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of spices in dry storage area next to mop sink.

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 big tub of chicken wings cooked 08/23/23 Pm 53F, wings were stored in a plastic deep covered container

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 big tub of chicken wings cooked 08/23/23 Pm 53F, wings were stored in a plastic deep covered container

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line and bar area , liquid egg containers date marked 7/31/23. At the server station, milk date marked 8/04/2023.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the buffet station, Butter packets 67F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet area, inside cabinet, butter packets 67F, per employee butter packets were moved at 6:00am Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunday brunch menu and breakfast menu, no asterisk next to eggs Benedict. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the outdoor bar.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For five employees (bar area). Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, cooked mushrooms and black beans no date marked, per manager items were cooked 08/22/2023. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. One dead roach on floor at the bar area, employee cleaned during inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line utensils in 72 F water, employee moved all to triple sink. Corrective Action Taken

Basic - No copy of latest inspection report available.

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 in dish area handled dirty dishes and proceeded to handle clean dishes. Manager had employee wash hands and rewash dishes. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on breakfast buffet line: cut melon (52F - Cold Holding). Manager stated item placed on buffet line 3 hours prior to temperature being taken. Manager moved melons to walk-in freezer to reduce temperature to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item on prep table across from grill: potatoes (88F - Hot Holding). Manager stated item on table for 20 minutes, item is usually stored on grill. Manager reheated potatoes, 169F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table across from three compartment sink. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped cup of ice water in hand washing sink next to three compartment sink.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has no proof of employee training for employees. Warning

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. Establishment has no proof of employee reporting responsibility for five of seven employees.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut watermelon stored in walk-in cooler. Manager stated item was prepared on 2/26. Manager placed proper date on item. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored next to soda box shelf in storage room. Manager placed chain around tanks. Corrected On-Site

Basic - Dead roaches on premises. One dead roach on floor in prep area across from three compartment sink. Manager discarded dead roach. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of dish machine. Manager returned ice scoops to dish area. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves for dish racks in outside bar area.

Basic - Old labels stuck to food containers after cleaning. Pans stored on shelf across from three compartment sink. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Labels not washed off of self serve apples on breakfast bar.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Containers of kiwi and blueberries stored over cooked chicken and dressings in walk-in cooler. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm. Manager changed sanitizer water, 200 ppm. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For cold smoked pre-sliced salmon. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw shell eggs above liquid eggs, Manager moved and stored properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, quinoa date marked 8/6, hummus 8/5, lentils 8/6, garlic hummus 8/5, beets hummus 8/5, alfredo sauce 8/1, also reach-in cooler at the cook line links date marked 8/2 and cooked sauce date marked 8/1.

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, quinoa date marked 8/6, hummus 8/5, lentils 8/6, garlic hummus 8/5, beets hummus 8/5, alfredo sauce 8/1, also reach-in cooler at the cook line links date marked 8/2 and cooked sauce date marked 8/1.

High Priority - Toxic substance/chemical improperly stored. Cleaner container on top of ice machine

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no back flow installed

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine at the kitchen entrance with mold like substance, also, at the bar area (outside), soda gun soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the bar area and server station. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three employees

Intermediate - No soap provided at handwash sink. Handwash sink at the server station

Basic - Current Hotel and Restaurant license not displayed. At the front desk area, license June 1, 2021

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the server station