PERRY'S STEAKHOUSE OF FLORIDA LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at kitchen are reach in freezer, raw beef steaks stored over sheet dough, operator removed. Observed in walk in cooler raw pooled eggs stored over cooked potatoes. Operator removed. Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed for oyster tags at walk in cooler missing tag. Tag was placed with shucked oysters at cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at front line waiter station blocked by cooling tray. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at smoker area hand sink. Repeat Violation

Basic - Ceiling tile missing. Observed missing above prep sink at butcher prep area of kitchen.

Basic - Floor area(s) covered with standing water. Observed along cook line from counter top steamer.

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 handles in contact with Baking powder and cocoa powder at bakery station. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at center of cook line soiled. Operator began cleaning. Observed oven at bread service station soiled. Corrective Action Taken

Basic - No container installed for catching grease from hood drip tray. Observed at center cook line hood system.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at bakery area hand sink.

Basic - Old labels stuck to food containers after cleaning. Observed on clean containers stored at smoker area drying racks. Repeat Violation

Basic - Stored food not covered. Observed at cook line salad station container of cooked bacon stored on top shelf uncovered. Operator placed cover. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar counter.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen area.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed on floor at cook line. Operator removed and stored onto lower shelf. Corrected On-Site Repeat Violation

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. See stop sale. Observed Garlic in oil 86F not time marked. As per chef for less than 2 hours. Chef added time stamp. Corrected On-Site Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired for Jose Gabriel Llera 10/16/2025.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at entrance if cook line blocked by fan and trash can. Chef removed. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sinks through out used to store equipment and used as dump sinks with food remnants inside sinks. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at dish washing hand sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in containers of dry seasoning and cut lettuce. Chef removed. Repeat Violation

Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed no tag present with oysters stored at cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Observed for cutting boards at cook line.

Basic - Employee beverage container in ice machine/ice bin. Observed at salad area, employee ice stored in ice used to cover seafood items. Chef discarded all. Corrected On-Site

Basic - Floor soiled/has accumulation of debris.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in drawer of mashed potatoes. Chef removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed container of marshmallows labeled with ribeye label. Chef removed. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line, buckets stored on floor. Chef removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler, sautéed onions soup (48F - Cooling); tomatoes sauce (50F - Cooling); as per label from the day before. Operator removed to discard.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener. Chef removed to be cleaned. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed at bar hand sink used at dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at several hand sinks at cook line, prep areas, smoker area and bar.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for whipped butter being kept at waiters station. As per chef it is kept for 3 hours. Provided operator with form. Operator completed form and placed time mark onto tray.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at bar hand sink.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of bread crumps at cook line as well as in a container of rice at rear prep area. Chef removed. Corrected On-Site Repeat Violation

Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed in walk in cooler no tag present with stored batch.

Basic - Floor area(s) covered with standing water.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line between coolers. Chef removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in container of butter at cook line. Chef removed. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink at rear prep area next to dish washing area clogged/not draining. Plumber arrived during inspection to repair. Corrective Action Taken

Basic - Stored food not covered. Observed at cook line on top shelf, a container of bacon not covered.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at dessert section of cook line. Chef removed. 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. Observed in walk in cooler escargot (51F - Cold Holding); spinach dip (45F - Cold Holding). As per chef was prepped and stored over 12 hours ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler escargot (51F - Cold Holding); spinach dip (45F - Cold Holding). As per chef was prepped and stored over 12 hours ago. Chef removed items to discard. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam box at cook line mash potatoes (125F - Hot Holding). As per chef for about 1.5 hours. Chef increased heat to bring to temperature. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of spring mix. Chef removed bowl. Corrected On-Site

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 in a container of cheese at cook line prep table Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed at smoker area handwashing sink used to store hose.

Intermediate - Handwash sink used for purposes other than handwashing. Observed at bar area, handwashing sink used as dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at rear handwashing sink across from dish washing area.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at cook line hand wash sink. Employee fixed dispenser during inspection. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at hand wash sink at cook line. Employee provided soap. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in freezer across from dish washing area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee Redbull and soda bottle stored in reach in cooler.

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 in a container of shredded cheese at cook line scoop handle not above food.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed quaternary ammonium solution at 400ppm.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hose stored inside hand sink at smoker room.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature dish machine at 135F.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at pastry area. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed establishment offers raw oysters. Provided consumer advisory sign and manager posted on wall. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed metal cup stored inside ice bin at bar.

Basic - Ceiling tile missing. Observed at ware washing area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dishmachine missing baffles, curtains in wash/rinse tanks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled with accumulated food debris at smoker room.

Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee cups inside the coffee area hand sink. The operator removed the cups. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a water host inside the hand sink in the smoker room. The operator removed the host. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed small cup with no handle using to scoop garlic oil. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on the floor. The operator removed the bucket. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steak butter (54°F - Cold Holding) at the front line prep area. The operator mentioned prepared at 11 am. They added more ice into the bin. Also the reach in cooler by the cook line, raw shrimp (67°F - Cold Holding); raw chicken (62°F - Cold Holding). The operator mentioned that they just put all items in the cooler. The reach in cooler ambient temperature is at 60°F. They moved all items to another cooler and readjusted the temperature. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed the drainer container stored inside the bar hand wash sink. The operator removed the drainer. Also hand wash sink at the smoke room blocked by the door. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand washing sink missing paper towels. Also missing paper towels at the hand sink in the smoke room and the server station area. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Bar hand wash sink missing a soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a cup with no handle using to scoop ice. The operator removed the cup. Corrected On-Site

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling vents soiled with dust.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in one of the reach in cooler by the cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink missing a hand washing sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover soiled with dust.

Basic - Single-service articles improperly stored. Observed single service items stored on the floor in dry storage area. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a container stored inside the kitchen hand wash sink. The operator removed the container. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink no paper towel. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed water condensation on the ceiling vents in the kitchen area.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed the final rinse gauge does not move.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw scallops (frozen thawing in standing water. The operator added ice to keep the temperature while thawing. Corrective Action Taken