ELI'S RIVER PARK CAFE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach-in freezer near back door, portioned bags with raw pork stored above opened case of churros, employee moved. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw sausage stored on shelves above table with cooked chicken. 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, pooled eggs 48F, per employee eggs pulled from walk-in cooler around 7:00am.

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. Reach-in cooler at the cook line, dairy no date ,raked, per employee item was opened 4/22/26. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the front server counter used to dumped drinks.

Intermediate - Well water testing report/documentation is not available upon request. No current well water report available

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the storage room with mold like substance. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside sugar container and grits container, employee moved all. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Kitchen floor soiled with food debris and grease build up behind grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment heavily soiled with grease build up (sides old stove and grill, shelf above grill) Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Cleaned stacked container at the prep room with old stickers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line soiled with food residue, also interior of microwave soiled. Repeat Violation

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook wearing gloves wiped hand on apron and rub their back then handled dish, touched Ready-To-Eat bacon and tomatoes Repeat Violation Admin Complaint

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Waist support belt stored on dry goods storage area above pancake mix

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two by four bare wood behind prep sink not sealed

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched face multiple times with gloves hands then continued to cook without washing hands and changing gloves.

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. Female employee wiped table with sanitizer then continued to cook without washing hands.

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. Hamm opened two days ago with no date mark in reach in cooler on cookline. Milk opened Sunday with no date mark. Dates added. Corrected On-Site

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. Provided via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave oven soiled with food debris. Interior of oven soiled with food debris. Interior of reach in cooler on cookline soiled with food debris. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time being used for eggs, potatoes, sausage and butter packets. Provided Time as a Public Health Control (TPHC) forms during this inspection.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in sugar and in flour. Both were removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old label on pan of ham.

Basic - Stored food not covered. Filters of ground coffee on counter with no overhead protection. Manager covered. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Containers of unwashed berries on shelf over minced garlic on cookline. Moved during this inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour in kitchen with no label. Sugar in kitchen with no label.

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Change of ownership, establishment opened and operating to the public at inspection time. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At the dry storage area, raw beef stored above opened bag of fish and shrimp, Employee moved. Corrected On-Site

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, potato soup made today at 120F, Manager repeated to 168F. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside coleslaw container, manager removed the bowl. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At the dry storage area, manager secured. Corrected On-Site

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