THE HOFFMANN

High Priority - - From initial inspection : 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 dishwasher machine chlorine sanitizer solution at 0ppm at dish machine in kitchen. Advised operator to set up triple sink to wash, rinse, sanitize. - From follow-up inspection 2025-04-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Frumencio S. Per operator hired more than 60 days ago - From follow-up inspection 2025-04-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with grease above triple sink at cook line. - From follow-up inspection 2025-04-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under hand wash sink soiled with grease, dirt - From follow-up inspection 2025-04-22: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. - From follow-up inspection 2025-04-22: Time Extended

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 dishwasher machine chlorine sanitizer solution at 0ppm at dish machine in kitchen. Advised operator to set up triple sink to wash, rinse, sanitize.

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. Observed beef patties (51F - Cold Holding); sausage links (60F-cold holding); sliced cheese (51F - Cold Holding); salmon (62F - Cold Holding) Per operator, cooler out of order- items not prepared or portioned today. Items placed inside reach in cooler at approximately 11am and left out of temperature for more than 4 hours. See stop sale. Advised operator to immediately refrain from using out of order cooler and place temperature controlled foods in working cooler or freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef patties (51F - Cold Holding); sausage links (60F-cold holding); sliced cheese (51F - Cold Holding); salmon (62F - Cold Holding) Per operator, cooler out of order- items not prepared or portioned today. Items placed inside reach in cooler at approximately 11am and left out of temperature for more than 4 hours. See stop sale. Advised operator to immediately refrain from using out of order cooler and place temperature controlled foods in working cooler or freezer.

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Frumencio S. Per operator hired more than 60 days ago

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with grease above triple sink at cook line.

Basic - Floor area(s) covered with standing water. Observed standing water on floor of kitchen hallway next to hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under hand wash sink soiled with grease, dirt

Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Observed triple sink with soiled water and dishes inside left compartment, and fish thawing on right side compartment.

Basic - Water leaking from pipe and/or faucet/handle.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-02-18: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on metal container of cooked mushrooms on kitchen prep table. see stop sale. Observed approximately 2 live Roaches crawling underneath reach in cooler in kitchen. Observed approximately 15 live roaches crawling on wall and on floor behind reach in freezer in kitchen. - From follow-up inspection 2025-02-18: Observed: 1 live roach underneath food slicer on prep table in kitchen Approximately 3 live roaches crawling on wall behind reach in cooler Approximately 3 live roaches crawling on edge of reach in cooler door at kitchen Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-02-18: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled above cook line, Observed walls soiled with grease and food debris in multiple areas of kitchen. - From follow-up inspection 2025-02-18: Time Extended

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

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on metal container of cooked mushrooms on kitchen prep table. see stop sale. Observed approximately 2 live Roaches crawling underneath reach in cooler in kitchen. Observed approximately 15 live roaches crawling on wall and on floor behind reach in freezer in kitchen.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 live roach crawling on the edge of metal food container with cooked mushrooms on kitchen prep table. See stop sale.

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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled above cook line, Observed walls soiled with grease and food debris in multiple areas of kitchen.

Basic - Standing water in floor drain/floor drain draining very slowly.

High Priority - - From initial inspection : 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. Ice bath at triple sink: calamari (72F - Cold Holding); shrimp (64F - Cold Holding); fish (62F - Cold Holding); low reach in cook line: ground beef (60F - Cold Holding); ham (59F - Cold Holding); sausage (60F - Cold Holding); raw potato pancakes (raw shell eggs) (60F - Cold Holding) ; dill sauce (cream cheese) (59F - Cold Holding); heavy cream (61F - Cold Holding); flip top cooler cook line: sour cream (55F - Cold Holding); mozzarella sticks (74F - Cold Holding); diced tomato salsa (61F - Cold Holding); shredded cheese (63F - Cold Holding); raw shell eggs (66F - Cold Holding); tall reach in cooler cook line: veal (50F - Cold Holding); cooked potato salad (64F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. diced tomatoes (66F - Cooling) at 3:10 since 9:30 Observed at flip top cooler at cook line. At current rate of cooling product did not reach 41F within 4 hours. See stop sale. - From follow-up inspection 2024-08-20: 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. Low boy reach in: heavy cream 57F cold holding; sauerkraut 55F cold holding; dill sauce (cream cheese) 51F cold holding; cooked onions 51F cold holding ; raw beef patties 51F cold holding; potato pancakes (raw shell eggs) 50F cold holding; chicken and vegetable dumplings 50F cold holding Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath at triple sink: calamari (72F - Cold Holding); shrimp (64F - Cold Holding); fish (62F - Cold Holding); low reach in cook line: ground beef (60F - Cold Holding); ham (59F - Cold Holding); sausage (60F - Cold Holding); raw potato pancakes (raw shell eggs) (60F - Cold Holding) ; dill sauce (cream cheese) (59F - Cold Holding); heavy cream (61F - Cold Holding); flip top cooler cook line: sour cream (55F - Cold Holding); mozzarella sticks (74F - Cold Holding); diced tomato salsa (61F - Cold Holding); shredded cheese (63F - Cold Holding); raw shell eggs (66F - Cold Holding); tall reach in cooler cook line: veal (50F - Cold Holding); cooked potato salad (64F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale. tall reach in by front window: pork (50F - Cold Holding) ; sliced cheese (52F - cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to moved product to one of three reach in freezers. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-20: Low boy reach in: heavy cream 57F cold holding; sauerkraut 55F cold holding; dill sauce (cream cheese) 51F cold holding; cooked onions 51F cold holding ; raw beef patties 51F cold holding; potato pancakes (raw shell eggs) 50F cold holding; chicken and vegetable dumplings 50F cold holding Tall reach in cooler by front window: cheese 42F cold holding; cooked pasta 42F cold holding Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-20: Same. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon, no raw animal foods identifier on menu. - From follow-up inspection 2024-08-20: Same. Time Extended

Intermediate - - From initial inspection : 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. Not available at time of inspection. - From follow-up inspection 2024-08-20: Same. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in overhead at air conditioning unit by kitchen. - From follow-up inspection 2024-08-20: Same. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Pooled Raw shelll eggs over cheese tall reach in cooler by front window. Operator stored properly. 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. Ice bath at triple sink: calamari (72F - Cold Holding); shrimp (64F - Cold Holding); fish (62F - Cold Holding); low reach in cook line: ground beef (60F - Cold Holding); ham (59F - Cold Holding); sausage (60F - Cold Holding); raw potato pancakes (raw shell eggs) (60F - Cold Holding) ; dill sauce (cream cheese) (59F - Cold Holding); heavy cream (61F - Cold Holding); flip top cooler cook line: sour cream (55F - Cold Holding); mozzarella sticks (74F - Cold Holding); diced tomato salsa (61F - Cold Holding); shredded cheese (63F - Cold Holding); raw shell eggs (66F - Cold Holding); tall reach in cooler cook line: veal (50F - Cold Holding); cooked potato salad (64F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. diced tomatoes (66F - Cooling) at 3:10 since 9:30 Observed at flip top cooler at cook line. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath at triple sink: calamari (72F - Cold Holding); shrimp (64F - Cold Holding); fish (62F - Cold Holding); low reach in cook line: ground beef (60F - Cold Holding); ham (59F - Cold Holding); sausage (60F - Cold Holding); raw potato pancakes (raw shell eggs) (60F - Cold Holding) ; dill sauce (cream cheese) (59F - Cold Holding); heavy cream (61F - Cold Holding); flip top cooler cook line: sour cream (55F - Cold Holding); mozzarella sticks (74F - Cold Holding); diced tomato salsa (61F - Cold Holding); shredded cheese (63F - Cold Holding); raw shell eggs (66F - Cold Holding); tall reach in cooler cook line: veal (50F - Cold Holding); cooked potato salad (64F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale. tall reach in by front window: pork (50F - Cold Holding) ; sliced cheese (52F - cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to moved product to one of three reach in freezers. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. diced tomatoes (66F - Cooling) at 3:10 since 9:30 Observed at flip top cooler at cook line. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sauerkraut (113F - Hot Holding); cooked sausage and onions (111F - Hot Holding) Observed in pans next to grill. Per operator out of temperature for approximately 20 minutes. Operator returned to grill to reheat to 165+F Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon, no raw animal foods identifier on menu.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Operator provided paper towels. Corrected On-Site Repeat Violation

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. Not available at time of inspection.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in overhead at air conditioning unit by kitchen.

Basic - Hole in or other damage to wall. Hole in wall by air conditioning unit by kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf holding dishes and to go containers soiled with grease at cook line.

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) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding);in 2 door cooler at cook line; door not closing properly; food out of temperature for approximately 30 minutes; operator placed ice bucket to keep door shut; Corrective Action Taken 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 - butter at cook line; as per operator food outside for 30 minutes; time marked Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

Intermediate - Manager or person in charge lacking proof of food manager certification. As per operator CFM in jail. No other CFM Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line Provided Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles and glass - all cooler at cook line

Basic - Equipment in poor repair- doors are not closing at 2 coolers at cook line where food is being stored. Ice buckets placed in front to keep doors closed

Basic - Floor area(s) covered with standing water- at cook line and hallway to the kitchen where boxes of wine stored

Basic - Food stored on floor- pot of potatoes at cook line Stored properly Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line and prep area adjacent with kitchen

Basic - Reach-in cooler shelves with rust that has pitted the surface- cooler at cook line

Basic - Time/temperature control for safety food thawed in an improper manner- sausage thawing at room temperature Placed inside cooler Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- cook line

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator offers smoked salmon on menu. Discontinue service of this product until proof of parasite destruction is provided to inspector. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw bacon over bread, raw chicken over pretzels reach in freezer. All products not in commercial packaging. Operator stored properly. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Smoked salmon over butter reach in cooler. Observed raw shell eggs stored behind applesauce in top compartment of flip top cooler. Operator stored properly. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed house made Cooked macaroni and cheese with production date mark 8/19. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: heavy cream (46F - Cold Holding); sour cream (53F - Cold Holding); raw shell eggs (75F - Cold Holding) Caesar dressing garlic added (60F - Cold Holding) Per operator not prepared or portioned today. Per operator, all products held out of temperature for 2 hours. Operator placed all products on ice bath to quick chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on grill: cooked potatoes (118F - Hot Holding); In pan On counter: marinara (111F - Hot Holding); Food warmer: beer cheese sauce (118F - Hot Holding) Per operator, all products held out of temperature for 1.5 hours. Operator returned all products to stove to bring to 135+F. Corrective Action Taken Warning

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. Sent proceed to operator. Corrective Action Taken Repeat Violation Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in by triple sink: potato pancakes (47F - Cooling) 1:20 since 11:30 - 49F at 1:55 ; meatballs (47F - Cooling) 1:20 since 11:30 -47F at 1:55 ; diced tomato salsa (58F - Cooling) at 1:20 since 11:30 -59F at 1:55 ; sliced tomatoes (63F - Cooling) at 1:20 since 11:30 - 63F at 1:55 At current rate of cooling products will not reach 41F within 4 hours. Operator placed products on ice bath to quick chill. Corrective Action Taken Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine, chlorine sanitizer. Operator was not sanitizing dishes at time of inspection. Warning

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On hose on utility sink. Warning - From follow-up inspection 2022-02-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2022-02-28: Owner is taking 360training coarse, almost completed and then taking test. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon, burgers on menu. Warning - From follow-up inspection 2022-02-28: operator with mark existing menu with indicator next to foods that apply to the consumer advisory. Smoked salmon, burgers. 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. Warning - From follow-up inspection 2022-02-28: Time Extended

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon, burgers over Ready-to-eat cooked foods in Reach-in cooler. Removed to proper storage. Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On hose on utility sink. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon, burgers on menu. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test papers available. Warning

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. Warning

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at Kitchen Hand wash sink. Sign provided. Warning