JAN'S PLACE RESTAURANT

High Priority - Dented/rusted cans present. See stop sale. At dry storage back prep area- one dent can of tomato juice- see stop sale. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline employee plated raw/undercooked eggs and touched them while wearing gloves- than the employee proceeded to change their gloves and handle clean equipment/ prepare food without washing their hands- educated operator - employee washed their hands. Corrective Action Taken Warning

High Priority - Live, small flying insects found At dishwashing area adjacent from the cookline- approximately 15 small flying insects landing on walls, curtains, and on shelves with clean dishes. At server station/ bar area in dinning room- approximately 5 small flying insects landing on shelves and walls above prep tables / coffee machine. At back prep area kitchen approximately 12 small flying insects landing on walls, storage shelves, and clean utensils and food storage containers. Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef stored over cooked sausage patties- operator removed and stored properly. Corrected On-Site Warning

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. At back prep area resch in cooler- Commercially processed reduced oxygen packaged salmon bearing a label indicating to remove from lacking before thaw not removed- see stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler near flat top by cookline- cooked eggs 47-50F - cold holding, cooked turkey sausage 47-50F - cold holding, raw salmon 47-50F - cold holding, raw breaded chicken 47-50F - cold holding,- food not prepared or portioned today- food out of temperature overnight - see stop sale. At small reach in cooler near bakery/ grab-go area- prime rib 50F- cold holding, meatloaf 48F- cold holding, mashed potatoes 48-50F- cold holding, cooked mixed vegetables 48-50F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler near flat top by cookline- cooked eggs 47-50F - cold holding, cooked turkey sausage 47-50F - cold holding, raw salmon 47-50F - cold holding, raw breaded chicken 47-50F - cold holding,- food not prepared or portioned today- food out of temperature overnight - see stop sale. At small reach in cooler near bakery/ grab-go area- prime rib 50F- cold holding, meatloaf 48F- cold holding, mashed potatoes 48-50F- cold holding, cooked mixed vegetables 48-50F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. Repeat Violation Admin Complaint

Basic - At dishwashing area- Floor tiles missing and/or in disrepair. 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. At back prep area resch in cooler- Commercially processed reduced oxygen packaged salmon bearing a label indicating to remove from lacking before thaw not removed- see stop sale. Repeat Violation Admin Complaint

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline prep counter- wet/ soiled wiping cloth on prep counter- operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At dishwashing area- employee cracked raw shell eggs than proceeded to handle clean equipment and plate food for order without changing their gloves or washing their hands- educated operator - employee washed their hands. Corrective Action Taken Warning - From follow-up inspection 2026-02-20: At cook line area- employee cracked raw shell eggs than proceeded to handle clean equipment and plate food for order without changing their gloves or washing their hands- educated operator - employee washed their hands. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline area reach in cooler - non food grade paper towels in direct contact with raw shell eggs - operator removed. Corrected On-Site Warning - From follow-up inspection 2026-02-20: At cookline area reach in cooler - non food grade paper towels in direct contact with raw shell eggs - operator removed. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2026-02-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Prime rib served - not indicated that product is served raw / undercooked. Warning - From follow-up inspection 2026-02-20: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Warning - From follow-up inspection 2026-02-20: Time Extended

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Prime rib , chicken pot pie and multiple of other dishes sold not indicating date product was packaged and address for the establishment. Warning - From follow-up inspection 2026-02-20: Time Extended

Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. At cookline area reach in cooler- in use bananas with stickers still attached not washed before use. At cookline area reach in cooler - in use avocados with stickers still attached not washed before use. Corrected On-Site Warning - From follow-up inspection 2026-02-20: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not inverted protected at coffee station- operator covered, Corrected On-Site Warning - From follow-up inspection 2026-02-20: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At dishwashing area- employee cracked raw shell eggs than proceeded to handle clean equipment and plate food for order without changing their gloves or washing their hands- educated operator - employee washed their hands. Corrective Action Taken Warning

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. At cookline area- employee dropped spatula on floor- picked up spatula from floor and than proceeded to handle clean equipment and prepare food without changing their gloves or washing their hands- educated operator- employee washed their hands. Corrective Action Taken Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline counter employees handled soiled wiping cloth then proceeded to handle clean dishes without changing their gloves or washing their hands- educated operator - employee washed their hands. Warning

High Priority - Live, small flying insects found At dishwashing area- approximately 5 small flying insects landing on electrical wire and wall in dish area. At back prep / baking storage area- approximately 3 small flying insects landing on wall and storage counter. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline area reach in cooler - non food grade paper towels in direct contact with raw shell eggs - operator removed. Corrected On-Site Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At cookline approximately 2 cracked eggs on counter - see stop sale. Corrected On-Site Warning

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. At cookline reach in cooler drawers - Commercially processed reduced oxygen packaged salmon bearing a label indicating to remove from packaging before thaw not removed- see stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler drawers - cooked chicken 46-49F- cold holding, sausage patties 46-49F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server station reach in cooler - Cream 46F- cold holding , cooked spinach and feta - 47F- cold holding , chocolate milk 47F- cold holding, milk 46F- cold holding - food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed in walk in cooler to quick chill. At cookline reach in cooler drawers - cooked chicken 46-49F- cold holding, sausage patties 46-49F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale At cookline counter - Butter 60F- cold holding- food not prepared or portioned today - food out of temperature for 2 hours - operator placed under time as a public health control for remaining time. Corrective Action Taken Warning

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 and the time removed from temperature control cannot be determined. No time mark for waffle batter held under 4 hour time procedure form- operator time marked for remaining 2 hours. Corrected On-Site Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - Handwash sink used for purposes other than handwashing. At baking area- chemicals spray bottle stored inside handwashing sink- operator removed. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Prime rib served - not indicated that product is served raw / undercooked. Warning

Intermediate - Spray bottle containing toxic substance not labeled. At storage area laundry detergent stored over soda boxes- operator removed and stored properly . Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

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. At cookline reach in cooler drawers - Commercially processed reduced oxygen packaged salmon bearing a label indicating to remove from packaging before those not removed- see stop sale. Corrected On-Site Warning

Basic - Floor tiles missing and/or in disrepair. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife in between reach in cooler counters- operator removed. Corrected On-Site Warning

Basic - Insect control device installed over food preparation area- by coffee station . Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Prime rib , chicken pot pie and multiple of other dishes sold not indicating date product was packaged and address for the establishment. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. At cookline area reach in cooler- in use bananas with stickers still attached not washed before use. At cookline area reach in cooler - in use avocados with stickers still attached not washed before use. Corrected On-Site Warning

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not inverted protected at coffee station- operator covered, Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on prep counter - operator removed and stored properly. Corrective Action Taken Warning

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. Observed chlorine sanitizer in dish machine at 0 ppm. Operator primed and re-ran dish machine to 50 ppm at time of inspection Corrected On-Site

High Priority - Live, small flying insects found Observed approximately 10 small flying insects flying around dish pit and underneath dish machine Observed approximately 5 small flying insects flying on top of and landing on soda machine at server station. Repeat Violation

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on floor underneath oven at cook line Observed 1 live roach crawling on dry storage shelves next to closed bags of coffees. Operator killed and sanitized area. Observed 1 live roach crawling in floor at dining room, operator killed. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed cold smoked raw salmon on menu not identified as raw product. Operator began process to mark raw items properly and will print new menu Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed plate with no handle used as scoop inside container of potatoes in reach in cooler at cook line

Basic - Buildup of food debris/soil residue on reach in cooler door handles at cook line

Basic - Dead roaches on premises. Observed 1 dead roach on wall over top of hand wash sink at cook line. Observed approximately 2 dead roaches on floor underneath reach in cooler server station. Observed 1 dead roach on floor underneath reach in cooler at front counter bakery, observed 1 dead roach inside of rat trap on floor underneath reach in cooler at front counter bakery

Basic - Floor soiled/has accumulation of debris. Observed floors soiled with food debris at cook line

Basic - Food stored on floor. Observed bag of French fries stored on floor of walk in freezer. Operator stored items properly Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 small flying insects landing on clean equipment and walls at dish pit. Observed approximately small 2 flying insects landing on shelves of dry food storage area. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp ( 60F); shredded cheese (51F) cold holding Per operator, items it prepared or portioned today, items out of temperature for 2 hours. Operator closed cooler door and placed ice bag inside to quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at cooking. Operator provided paper towels. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator provided proper documentation during time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk on freezer.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects at dry storage area on boxes, walls, not landing on any food contact surfaces.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked potatoes in reach in cooler. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, Raw shrimp (46F-Cold holding). Not prepared or portioned today. Operator stated item held overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, Raw shrimp (46F-Cold holding). Not prepared or portioned today. Operator stated item held overnight. See stop sale. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. At cook line, handwashing sink blocked by cart.

Intermediate - Proof of required state approved employee training not available for some 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. At dry storage area, Oil stored on floor. Operator moved oil to shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spatula stored in standing water 80F at cook line. Operator removed. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At reach in cooler, employee beverage stored with food for customers.

High Priority - Shell eggs in use or stored with cracks or broken shells. In cooler #1 at cook line; See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (62F - Cold Holding) on ice at expo line ; food not listed on TPHC form; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food added on the form; potato salad (42-50F - Cold Holding); in cooler #1 at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food overstocked; smaller portioned made ; raw shell eggs (50F - Cold Holding); heavy cream (50F - Cold Holding) cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler to quick chill ; sliced cheese (44-52F - Cold Holding); in cooler #3 at cook line; food not prepared or portioned today; food not stored properly in the pan; food stored flat in dipper pan; 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. sausage patties (116F - Hot Holding)under heat lamp at cook line; as per operator food out of temperature for approximately 30 minutes; food to be reheated to 165 F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced ham (40-52F - Cooling)at 9:51 to 55 F at 10:14 since 8:40; in cooler#1 at cook line; at this rate food will not reach 41 F within 4 hours; foods stacked up to high in a working cooler close to cook line; smaller portioned made ; Corrective Action Taken Repeat Violation

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

Basic - Equipment in poor repair- torn gaskets at cooler #3 at cook line

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over French fries at reach in freezer cook line. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak and raw pork over cooked chorizo walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by dish area: sliced ham (49F - Cold Holding); sliced tomatoes (47F - Cold Holding); tuna salad (54F - Cold Holding); chicken salad (54F - Cold Holding); potato croquettes (50F - Cold Holding); Reach in by omelette station: cream cheese (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products held overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by dish area: sliced ham (49F - Cold Holding); sliced tomatoes (47F - Cold Holding); tuna salad (54F - Cold Holding); chicken salad (54F - Cold Holding); potato croquettes (50F - Cold Holding); Reach in by omelette station: cream cheese (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products held overnight. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by walk in cooler: onion soup (123F - Hot Holding) Per operator, out of temperature for approximately 2.5 hours. Operator returned to stove to reheat to 165F+. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooler by omelette station: diced chicken (57F - Cooling) at 11:15 since 8:30 - 54F at 12:00 At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath to quick chill. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has butter on time control with no written plan, time stamp was in place and within time parameters. Sent time control procedure to operator. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed Quat sanitizer in spray bottle not labeled. Operator labeled properly. Corrected On-Site