WHITELAW HOTEL & LOUNGE (THE)

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed bartender enter bar area and began preparing drinks, no hand wash. Warning

High Priority - Food stored in ice used for drinks. See stop sale. Observed sugar cane stored inside ice utilized for customer drinks at bar area. Warning

High Priority - Live, small flying insects found Observed 5 live flying insects flying in air at bar area. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Observed sugar cane stored inside ice utilized for customer drinks at bar area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chorizo (49F - Cold Holding) at preparation cooler at cook line. As per cook, product placed inside unit 30 minutes prior. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (80F - Hot Holding) at room temperature at cook line. As per cook, product placed at room temperature for 30 minutes. Cook began reheating product to 165F. Repeat Violation Warning

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 Manager certificate for Luis Bedia expired on 3-24-26. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry bean and rice scoops heavily soiled. Employee took scoops to dish area. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed 4 alcohol bottles in the hand wash sink at the bar. The bartender removed them. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. Warning

Intermediate - No soap provided at handwash sink. Observed at the bar. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Fermin expired on 2-18-25. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The bartender cleaned it. Corrected On-Site Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at storage area near kitchen entrance and near AC unit. Also observed ply wood covering wall near 3 compartment sink. Warning

Basic - Floor area(s) covered with standing water. Observed standing water on floor at cook line. Warning

Basic - Hole in or other damage to wall. Observed holes in wall near microwave at cook line. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Observed on the ice machine. The bartender put it a clean bowl. Corrective Action Taken Warning

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 handle touching rice inside container. Cook removed scoop. Corrected On-Site Warning

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar and bathroom. Warning

Basic - Objectionable odors at cook line. Warning

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area. Bartender removed straws from customer area. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (110F - Hot Holding); mashed potatoes (98F - Hot Holding) inside steam table, as per chef for approximately 1 hour prior. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container inside HWS at kitchen. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Basic - Floor soiled/has accumulation of debris. Warning

Basic - Food stored on floor. Observed several cases on floor at kitchen entrance. Warning

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

High Priority - Food prepared in a private home. See stop sale. As per operator tres leches and flan are prepared at home. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell egg in reach in cooler over cooked chicken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (55F - Cold Holding); cooked pork (80F - Cold Holding) as per manager chicken and pork were cooked and placed in cooler night prior to inspection. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (55F - Cold Holding); cooked pork (80F - Cold Holding) as per manager chicken and pork were cooked and placed in cooler night prior to inspection. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (100F - Hot Holding), as per operator rice was cooked and left at room temperature for approximately 1 hour operator turned on rice cooker to reheat rice Corrective Action Taken Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer reads 20F, all food items are approximately 40F or above Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by trash can and raw shrimp Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to thaw shrimp and drain ac Warning

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/ Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop jalapeños Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phones stored on top of reach in preparation cooler. Operator removed from area Warning

Basic - Food stored on floor. Observed bag of onions stored on floor. Operator lifted off ground Corrected On-Site Warning

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 touching ice, rice and beans Warning

Basic - No mop sink or curbed cleaning facility provided at establishment. Warning

Basic - Reach-in cooler interior have accumulation of soil residues. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing in standing water, and raw shrimp thawing at room temperature in handwash sink Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen area Warning

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle of oil missing label. Observed working container of rice missing label Warning

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 (Chlorine 0ppm), located in the bar area.

High Priority - Food with mold-like growth. See stop sale. Observed cheese with mold growth, in the reach in cooler located in the storage area. Employee discarded cheese on site. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Restaurant offers raw fish ceviche to the public. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler located at preparation area observed mashed potatoes (47F - Cold Holding), as per employee for less than 1 hour. Employee transferred food to another reach in cooler for a rapid cool. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and Provided big 6 poster to manager. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed raw chicken and a knife stored in the hand sink located in the kitchen. Employee removed items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsed raw chicken thighs in the HWS located in the kitchen.

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

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

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. Jessica úrico, Stephanie Vega, working for more than 60 days with no proof of training.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located at preparation area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored top of the reach in cooler.

Basic - Floor tiles missing and/or in disrepair. In the storage area.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In used utensils in standing water at 87 F.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at prep area.

Basic - No mop sink or curbed cleaning facility provided at establishment.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with old food debris. Reach in cooler located in the storage area.

Basic - Wood food-contact surface not properly sealed. Shelves in the storage area by the kitchen entrance.

High Priority - Faucet at three-compartment sink does not reach all compartments, located near bar.

High Priority - Food with mold-like growth. See stop sale. Observed container of shredded cheese with mold like growth. Operator discarded. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, inside employees/customers restroom.

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.

Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves burgers cooked the customer request. No consumer advisory posted. Provided operator with advisory. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked corn and cooked ground beef cooked on previous days not date marked.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors, restroom for employees and customers.

Basic - Bowl or other container with no handle used to dispense food. Observed containers used as scoops stored inside container of sugar and ranch dressing. Operator removed containers. Corrected On-Site

Basic - Ceiling soiled with accumulated food debris.

Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil stored on floor. Operator removed oil from off floor. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/debris.

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

Basic - No container installed for catching grease from hood drip tray. Operator placed drip tray on hood. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated food debris.