RENDEZVOUS BAKERY

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen area.

Intermediate - No soap provided at handwash sink in kitchen area.

Intermediate - No tag on/for original container of raw, in-shell mussels. Chef added tags back.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use tongs stored on stove door handle between uses.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/24. Admin Complaint - From follow-up inspection 2025-09-08: High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/24. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2025-09-08: Intermediate - Manager or person in charge lacking proof of food manager certification. Warning Admin Complaint

Intermediate - - From initial inspection : 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. Observed 5 employees present and engaging in food preparation but only 2 training certificates were provided by Florida Branch- International Food Service Executive Association. Warning - From follow-up inspection 2025-09-08: Intermediate - Proof of required state approved employee training not available for employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Admin Complaint

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense oatmeal. Warning - From follow-up inspection 2025-09-08: Observed bowl with no handle used to dispense oatmeal. Warning Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning - From follow-up inspection 2025-09-08: Observed reach in cooler gaskets torn. Warning Admin Complaint

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Repeat Violation Warning - From follow-up inspection 2025-09-08: Basic - Ice buildup in walk-in freezer. Repeat Violation Warning Admin Complaint

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-09-08: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Observed crepes being stored in thank you bags.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Food storage container cracked and broken.

Basic - Food stored on floor. Observed cases of oranges on floor in walk in cooler and cases of oil on floor in bakery area.

Basic - Ice buildup in walk-in freezer.

Basic - Observed oranges not washed prior to being juiced.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef patties thawing at room temperature. Located on prep table. Chef moved to reach in cooler. Corrected On-Site

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Food stored on floor. Observed case of bread on floor in walk in freezer and case of oil on floor in prep area.

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Food stored on floor. Observed cases of water being stored on floor in walk in cooler and several cases of bread being stored on floor in walk in freezer.

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Single-service articles improperly stored. Observed case of portion cups and napkins being stored on floor in bakery area.

Intermediate - Establishment not maintaining mussel tags for 90 days.

Intermediate - Handwash sink not accessible for employee use at all times. Observed pan of portion cups being stored in hand washing sink. Located in kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand washing sink in coffee station as a dump sink.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees present and engaging in food preparation with no certified manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in coffee station.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Located in coffee station.

Intermediate - Records/documents for required employee training do not contain all of the required information.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of oatmeal.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink being stored on prep table in kitchen area.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed cases of oil being stored on floor in bakery area and various cases of food being stored on floor in walk in cooler.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 88°F and located next to stove.

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/22. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw beef. Located in walk in cooler.

Intermediate - Records/documents for required employee training do not contain all of the required information.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled with accumulated dust.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Food stored on floor. Observed cases oil being and seasonings being stored on floor in bakery area and cases of food being stored on floor in walk in freezer.

Basic - Ice buildup in walk-in freezer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in bakery area.

Basic - Single-service articles improperly stored. Observed cases of takeout containers being stored on floor in bakery area behind oven.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee plating salad with no gloves on. Employee touched lettuce with bare hands. Coached employee and he discarded washed hands and put on gloves. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed various foods being stored in non food grade bags located in walk in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw beef. Located in walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a container of 2oz cups being stored in hand washing sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand washing sink next to coffee machine as dump sink.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed about 6 employees engaging in food preparation with no certified manager.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone being stored on top of prep table.

Basic - Food stored on floor. Observed bag of potatoes and cases of water being stored on floor in walk in cooler.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 112°F and located on grill.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in bakery area.

Basic - Standing water in bottom of reach-in-cooler. Located next to stove.

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread being stored in thank you bags. Located in walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee cleaning wiping cloths in hand washing sink. Advised manager and he coached employee. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed about 5 employees engaging in food preparation with no certified food manager.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in bakery area.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed 2 cycle oil being stored on paper towel dispenser in bakery area.

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

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Cloth used as a food-contact surface. Observed wiping cloths lining a pan of cooked bacon.

Basic - Food stored on floor. Observed a bag of potatoes being stored on floor in kitchen area. Chef moved to shelf. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs and scoop stored on equipment door handle between uses. Located on oven door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 79°F and located on flat grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with accumulated food debris and hood system soiled with accumulated grease buildup.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishwasher and 3 compartment sink soiled with accumulated food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep tables throughout establishment.

High Priority - Nonfood-grade bags used in direct contact with food. Observed various foods being stored in thank you bags throughout kitchen area.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of oats. Chef removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed bag of potatoes on floor in walk in cooler and cases of oil on floor in bakery area.

Basic - Ice buildup in walk-in freezer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishwasher soiled with black debris.