SCOOTERS FUN FOODS&SPIRITS INC

High Priority - Dish washer handled soiled dishes and surfaces and then handled clean dishes without washing hands. Dishwasher went to wash her hands. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license expired 12.1.26 License renewed during inspection. Corrected On-Site

Basic - Bread stored on floor in walk in freezer. Ranch dressing on the floor in walk in #2.

Basic - Bucket without handle in contact with ice, inside ice machine. Operator removed.

Basic - Equipment in poor repair. Torn gaskets at both flip top coolers on cook line.

Basic - Floor soiled/has accumulation of debris under cooking equipment on cook line.

Basic - Garbage and unused equipment on the ground and/or pad around dumpster.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Interior of chest freezer in disrepair torn gaskets and has exposed insulation at bar.

Basic - Interior of oven and microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets an inside reach in cooler at cook line, outside of microwave, outside of panko and flour containers. Can rack on cook line encrusted with dirt and food debris.

Basic - Open dumpster lid.

Basic - Standing water in bottom of walk -in-cooler #2.

Basic - Walking surfaces not maintained behind building, grease and dirt and garbage in back area.

Basic - Working containers of flour removed from original container not identified by common name, across dish area. Operator labeled

Observed electrical wiring in disrepair. At the back of flip top cooler on cook line frayed wires on the bottom plug For reporting purposes only.

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At rear door of kitchen. Repeat Violation Warning - From follow-up inspection 2025-10-07: Same. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken and raw beef over cooked macaroni and cheese and cooked chicken at reach in cooler on cook line. Raw sausage not in commercial packaging over fully cooked clam strips at walk in freezer. Operator stored properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on counter next to flip top cooler. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on lower corner and bottom of rear door in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in cooler by chicken breading station saturated with food debris.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from fryer: Cole slaw 49F - cold holding; Shredded cheese 51F - cold holding ; Tuna salad 48F - cold holding ; Sliced tomatoes 44F - cold holding ; ice battle holding table: ranch dressing (buttermilk) (65F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Operator decided to temporarily use time control. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-08-20: Reach in cooler across from fryer: Cole slaw 44F cold holding Tuna salad 45F cold holding Admin Complaint

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket chlorine sanitizer 200+ppm. Operator corrected to 50ppm chlorine sanitizer. Corrected On-Site Warning - From follow-up inspection 2024-08-20: Sanitizer bucket: chlorine sanitizer 200+ppm Operator corrected to 100ppm chlorine sanitizer Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean Dishes on drying rack soiled with heavy rust accumulation. Warning - From follow-up inspection 2024-08-20: Same. Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Chili made 8/15 not date marked. Advised operator to label chili. Warning - From follow-up inspection 2024-08-20: Observed Chili at walk in cooler made 8/13 not dated. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.23

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. Grouper 39°F-41°F, Mahi 39°F-40°F, taken out of the freezer yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 61°F, in wait area removed from temperature control 1 hour ago. Reviewed time as health control. Operator will time butter chips. Emailed form. Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 10.4.22 Repeat Violation Admin Complaint

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. Grouper 39°F-41°F, Mahi 39°F-40°F, taken out of the freezer yesterday. See stop sale

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic butter dated 7/10/23 in reach in cooler at cook line. See Stop Sale

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor- case of chicken on the floor in walk-in cooler Operator stored properly Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- air curtains in walk-in cooler

Basic - Unsealed and cracked concrete floor in food preparation, food storage, warewashing

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid for renewal during inspection; Corrected On-Site Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink; Operator provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili in walk-in cooler cooked on 4/8/23; operator dated Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment in poor repair- gaskets torn in reach in cooler at cook line;

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- air curtains in walk-in cooler and gaskets at reach in coolers at cook line; Repeat Violation

Basic - Old labels stuck to food containers after cleaning- chili dated 3/30/23 in walk-in cooler; Operator stated old label stick on container after being sanitized. Changed containers; and dated Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing areas

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. Dishwasher (Chlorine 0ppm); operator switched to three compartment sink; Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (45-50F - Cold Holding); tuna salad (44-48F - Cold Holding) in reach cooler at cook line As per operator food out of temperature for 30 minutes ; food overstocked and uncovered; operator moved foods to walk-in cooler to quick chill; Corrective Action Taken 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. gravy (120F - Hot Holding) in steam table at cook line; as per operator food out of temperature for less than 30 minutes; food not stirred ; operator stirred food; rechecked to 149 F Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- Gaskets at all reach in coolers at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo window, garlic butter (75F - Cold Holding). Item held at room temperature. Item returned to refrigeration. At wait station, butter (52F - Cold Holding), item being held in a container above the level of the ice. Item out of refrigeration less than 4 hours. Item returned to refrigeration. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Bowl or other container with no handle used to dispense food. At ice machine, bucket used to scoop ice. Bucket removed Corrected On-Site

Basic - Food stored on floor. At walk in cooler, cases of mahi-mahi, beef and onion rings stored on floor. Item moved to shelving Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw fish over bread. Fish relocated. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Flour bucket. Bowl removed. Corrected On-Site