SPROUTZ

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 at time of inspection. Repeat Violation

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. Operator provided form however form wasn't filled out.

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Single-service articles improperly stored. Observed container of take out bowls stored on floor in kitchen area.

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 at time of inspection.

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse being stored on top of dry lentils in dry storage area. Employee removed. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of ready to eat soup. Located in walk in cooler. Manager rearranged.

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 5 employees present and engaging in food preparation with no certified food manager present.

Basic - Commercially processed reduced oxygen packaged tuna and salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

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

Basic - Food stored on floor. Observed bag of carrots on floor in walk in cooler and case of oil on floor in prep area.

Basic - Ice buildup in reach-in freezer.

Basic - Single-service articles improperly stored. Observed case takeout containers and cups stored on floor. Chef moved to shelf. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw tuna thawing at room temperature. Located on prep table.

High Priority - Container of medicine improperly stored. Observed bottle of ibuprofen and peroxide stored on shelf directly next to food.

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.

High Priority - Toxic substance/chemical improperly stored. Observed cleaning supplies being stored on on shelf next to food in dry storage area.

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. Discussed and email form to operator. 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 5 employees present and engaging in food preparation with no certified food manager.

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

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 email form to operator. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. Located in reach in freezer.

Basic - Commercially processed reduced oxygen packaged tuna and salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed on wall expiring on 10/1/22.

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

Basic - Food stored on floor. Observed cases of water being stored on floor behind front counter. Also observed various pans of food and cases of vegetables on floor in walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Single-service articles improperly stored. Observed case of takeout containers stored on floor in kitchen area.

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed case of oil being stored on floor by back door, various pans and box's of food being stored on floor in walk in cooler and cases of water being stored on floor under prep shelf. - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops being stored in standing water. Water was 67 F and located on prep table. - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed cases of plastic utensils being stored on floor behind front counter. - From follow-up inspection 2023-11-03: Time Extended