PINCH KITCHEN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spring mix (49F - Cold Holding); Brie cheese (53F - Cold Holding) inside reach in cooler next to oven at kitchen. As per operator for less than 4 hrs. Operator stated that door was open for rush time. Operator placed products inside walk on cooler for rapid cooling.

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 Antero, Erisbel, Fara, Juan all hired for more than 60 days.

Intermediate - Spray bottle containing toxic substance not labeled. Observed 3 spray bottles without label next to hand sink at prep area. Operator labeled. Corrected On-Site

Basic - Beverage tubing/cold plate not separated from stored ice. Observed at bar.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar. Repeat Violation

Basic - Ceiling tile missing. Observed over dry storage across walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area. Repeat Violation

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

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water slow draining hand sink at bar. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed raw pork ribs stored on Home Depot containers. Manager removed and discarded. Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at walk in cooler not date marked. As per manager opened two days prior. Manager dated. Corrected On-Site

Intermediate - Required employee training expired for some 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 Micheal Josep expired 08-25-2025.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer not labeled at storage area. Manager labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed under hand sink at bar area. Repeat Violation

Basic - Ceiling tile missing. Observed ceiling tiles missing above dry storage by office. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceilings soiled by kitchen , ware washing area, storage area and prep area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink cup stored near clean plates at prep table across cook line. Manager removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee food stored at reach in cooler not segregated for customers by coffee station. Manager removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees bags and phone stored over flour containers by dry storage. Employee removed. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler at salad station torn.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door exit by ware washing area. Repeat Violation

Basic - Ice buildup in reach-in freezer.

Basic - Light shield damaged/in disrepair. Observed above dry storage by office,ware washing area and storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by coffee station. Observed sandwich press heavily soiled with grease by kitchen near steam table.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By ware washing storage.

Basic - Wet mop not stored in a manner to allow the mop to dry. Manager stored properly. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Ware wash areas: container with cut potatoes stored inside.Homer's All purpose bucket Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front counter: spray hose nozzles soiled. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in front of the cook line. Corrected On-Site

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

Basic - Carbon dioxide tanks not adequately secured. Front counter, bar area.

Basic - Ceiling tile missing. By the walk in cooler. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Bucket with cut potatoes stored in the floor. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in front of the cook line. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Water leaking from pipe underneath the three compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated turkey (45F - Cold Holding) less than 4 hours inside walk in cooler. Operator put ice for rapid chill. Recheck marinated turkey (42F - Cold Holding) at 2:30 pm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Operator provided. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked chicken wings ROP no approved HACCP plan.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle at bar area not labeled.

Basic - Ceiling tile missing. Observed above walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled above wall through office and warehouse washing area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee at cook line. Operator provided restraint. Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed license with 35 seat units and establishment have 49 seats.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at back exit door at ware washing area.

Basic - Light shield damaged/in disrepair. Observed near office and above white chest freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler vents soiled. Observed at preparation area

Basic - Uncleanable knife block in use to store knives. Observed at preparation area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cloths stored at preparation area. Operator relocated correctly. Corrected On-Site

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. 1 employee working on cook line. Warning - From follow-up inspection 2024-11-15: Employee with no hair restraint while engaging in food preparation at cook line. Time Extended

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 manager with poster. Manager printed and posted sign. Corrected On-Site

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 manager with firms. Manager printed, reviewed with employees and had them sign forms during inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Employee cleaned debris from exterior of machine. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed through kitchen and dish washing area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee preparing sandwiches.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed license for 35 units, during inspection observed over 70 seats, including about 30 on outdoor deck.

Basic - Food stored on floor. Observed at office entrance 5 plastic containers of oil stored on floor. Manager removed and placed on shelf. Corrected On-Site

Basic - Light not functioning. Observed at kitchen grill hood system station.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at lights above walk in cooler.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area mini straws available on counter for consumers to grab.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen grill 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. Provided form during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards 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/

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at the front counter. Manager labeled during inspection. Corrected On-Site

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink in preparation table. Chef removed during inspection. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed next to ice machine.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork thawing in standing water, pork was frozen solid. Chef placed item under running water for approved thawing method. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed caramelized onions (88 - Hot Holding at room temperature) next to grill. As per chef, item had been there approximately 1 hour. Chef put in pan to reheat to 165F. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken made more than 2 days prior with no date marking.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area. Repeat Violation

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 on counter next to food preparation area. Chef removed. Corrected On-Site Repeat Violation

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 making drink and touched ice with bare hands.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust in dishwasher area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored above food storage. Corrected On-Site

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