BREAKFAST STATION 19

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, female employee wearing gloves and handling raw chicken, change gloves, no hand washed occurred before handling bread, Inspector instructed to stop and washed hands. 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, tuna salad date marked 3/26/26. In walk-in cooler meatloaf date marked 3/30/26. Repeat Violation Admin Complaint

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. At the cook line, raw shell eggs, home fries and French toast no time marked, per employee item pulled out of refrigeration around 12:00.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At the cook line, chlorine more than 200ppm in sanitizer bucket.

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. At the server area, milk no date marked, manager dated. Corrected On-Site

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 two employees Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle with blue liquid not labeled, Manager labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the server area, with mold like substance.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored wet. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with food residue.

Basic - Working containers of food removed from original container not identified by common name. At the prep area, container with white substance not labeled. Repeat Violation

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. At the cook line, male employee touched with bare hand already cooked French toast.

High Priority - Food with mold-like growth. See stop sale. In walk-in cooler, one tomato Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, French toast mix (made with raw shell eggs) stored above bag of strawberry filling, stuffed bread and cooked chili, Manager moved. 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. Reach-in cooler at the cook line, corned beef hash date marked 9/08/25, Manager fixed date to 10/08/25. 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, tuna salad date marked 9/26/25, also in walk-in cooler, mashed potatoes date marked 9/26/25.

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. At the front line (server station), butter packets no time marked, employee time marked 7:00am to 11:00am, discarded during inspection

High Priority - Time/temperature control for safety food re-served to customers. Butter packets left on table and reserved to a new customer. Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At the front counter, glass cleaner and other cleaners stored next to gloves, Employee moved. Corrected On-Site

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. For one onsite new employee

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents available at inspection time, Inspector provided a digital copy of the form. Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the kitchen area, also cups at the server area. Repeat Violation

Basic - Ice scoop handle in contact with ice. At the server area, server moved the scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line scoop in 72F water, manager moved to dish machine. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. In use containers with old stickers. Repeat Violation

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

High Priority - Food with mold-like growth. See stop sale. Strawberries in walk in cooler.

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.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time control on raw shell eggs, pancake batter, home fries, and butter.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink by prep sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine with the food contact surface facing upwards, operator flipped. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on rack outside of walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives between wall and prep sink, operator removed knives. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf under front counter of bar/server alley.

Basic - Old labels stuck to food containers after cleaning. Plastic container on rack outside of walk in cooler with original sicker residue attached.

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. Cup of screws on shelf above food prep area, operator moved screws away from food. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on cooks line 0ppm.