3NATIVES STUART

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. Some employee training expired 11/2025.

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler - in use avocados with sticker still attached - educated operator - employee removed and washed properly, Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At back area reeds in cooler - unwashed produce stored above cut tomatoes and Cooked chicken - operator removed and stored properly. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm)advised operator to fix to 200 ppm ; fixed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At juice prep room, no hand wash sign provided at hand sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts in flip top cooler (46F - Cold Holding) Per operator- not prepared or portioned today. Per operator, out of temperature for approximately one hour. Observed in top portion of flip top cooler. Observed in zip lock bag. Operator placed in bottom portion of flip top cooler. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tall stainless reach in: cut lettuce (66F - Cooling)at 10:30 since 9:30 - 66F at 10:53 ; diced tomato salsa (46F - Cooling) at 10:32 since 9:30 - 46F at 10:51 Observed in sealed containers at reach in cooler. At current rate of cooling, product will not reach 41F within 4 hours. Operator moved to reach in freezer to quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rust observed on magnet knife holder in prep room. Clean Knives observed on knife magnet. Advised operator to clean and remove rust from knife magnet.

Intermediate - Handwash sink used for purposes other than handwashing. -Hand wash sink used to store dirty pans and blenders. Advised operator not use hand wash sinks for any other purposes other than hand washing.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed Scoop in direct contact with granola inside container in prep area. Operator stored properly. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator corrected to 200ppm. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed Splitter with hose attached at mop sink, no vacuum breaker. Operator removed hose. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced chicken (53F - Cooling) at 9:45 since 9:15 - 51F 10:05 Observed at reach in cooler in back prep area in sealed ziplock bags. At current rate of cooling product will not reach 41F within 4 hours. Operator opened bags and placed in reach in freezer to quick chill. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for chlorine sanitizer. Per operator, chlorine sanitizer solution is used to sanitize cutting boards.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth resting on flip top cooler cutting board. Operator removed wiping cloth. 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. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercially processed Feta cheese removed from original container, stored in food safe plastic container marked 6/13. Employee discarded product. See stop sale.

High Priority - Toxic substance/chemical improperly stored. Observed Sanitizer spray bottle stored over box of single use spoons without plastic covering for spoons. Employee stored properly. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Contact Jose Quinones at 561-325-0244 Jose.Quinones@myfloridalicense.com DBPR Special Processes.

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. Observed commercially processed Feta cheese removed from original container, stored in food safe plastic container marked 6/13. Employee discarded product. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by three compartment sink- Greek yogurt 46F- cold holding- operator states food not prepared or portioned today - food out of temperature for 30 minutes- operator placed in reach in cooler to quick chill. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler by front line- operator removed. Corrected On-Site

Basic - Single-service articles improperly stored. Small to-go containers on floor- operator moved off floor. Corrected On-Site