THE SAVOY HOTEL

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener with old food debris and accumulation of rust. Warning

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. When asked to chef, one was not available. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on door handles of reach in coolers and freezer. Also observed soiled for paper towel roll handle. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed red cutting board with deep grooves. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled exterior of reach in cooler/freezer doors at warewash area. Observed several soiled door gaskets in front area reach in coolers. Repeat Violation Warning

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning - From follow-up inspection 2025-10-28: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2025-10-28: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed quinoa (55F - Cold Holding); cut tomatoes (60F - Cold Holding) at reach in cooler. As per chef since previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa (55F - Cold Holding); cut tomatoes (60F - Cold Holding) at reach in cooler. As per chef since previous day.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plate stored inside handsink at kitchen.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dishwasher removed from establishment and no plans were submitted.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Delia Marisela working for over 2 years with no food handler certificate.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging with food with no hairnet. Employee placed a cap on. Repeat Violation

Basic - Equipment in poor repair. Observed reach in freezer door in disrepair. Observed gaskets in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in cooler at kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touch dirty dishes and removed lean dishes with same gloves on.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef patties over raw fish in a glass door reach in cooler. The cook put the fish on the top shelf.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 tuna filets and a whole pink fish with an internal temperature if 31°F still in the vacuum. The cook opened the bags. Observed 5 packs of salmon and 3 Mahi- mahi filets with internal temperature of 41° F.

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. Firm provided via email. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of cheese and rice. The cook removed the bowls. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 tuna filets and a whole pink fish with an internal temperature if 31°F still in the vacuum. The cook opened the bags. Observed 5 packs of salmon and 3 Mahi- mahi filets with internal temperature of 41° F.

Basic - Covered waste receptacle not provided in women's bathroom. Observed in the unisex restrooms by the bar.

Basic - Food stored on floor. Observed two large containers of cooking oil on the floor in the kitchen.

Basic - Ice scoop handle in contact with ice. Observed at the bar. The bartender inverted the scoops. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over butter and mayonnaise at reach-in cooler at warewashing area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with accumulated food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at kitchen entrance with red sanitizer bucket inside. Bucket was removed. Corrected On-Site

Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink at front counter. Repeat Violation

Intermediate - Observed no soap provided at handwash sink at front counter. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed tongs stored at oven door near front counter.

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. Observed reach-in cooler near entrance at a temperature of 48F. Manager contacted service provider during inspection for unit repairs. Products that were cooling (2 hours) were moved to another reach-in unit for rapid cooling. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment in poor repair. Observed reach-in cooler gaskets in disrepair at front counter. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled at warewashing area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Shredded cheese (51F - Cold Holding); Cut lettuce (51F - Cold Holding). Stored since last night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shredded cheese (51F - Cold Holding); Cut lettuce (51F - Cold Holding). Stored since last night.

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. Provided person in charge with cleanup procedures via email.

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. Provided person in charge with employee reporting agreements, manager started signing form during inspection. Corrective Action Taken

Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink near front window. Manager provided paper towels. Corrected On-Site

Intermediate - Observed no soap provided at handwash sink near front window. Manager provided soap. Corrected On-Site Repeat Violation

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. Observed reach-in coolers near entrance and reach-in cooler near front window at a 48F temperature. Manager called service provider to service equipment. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach-in cooler gaskets in disrepair at unit near front window.

Basic - Observed standing water in bottom of reach-in-cooler at front window.

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. Operator adjusted to 100ppm. Corrected On-Site

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