SPROUTZ

Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed raw chicken being packaged in ROP. As per manager, product is being sous vide. Coached manager on correct procedure. Warning - From follow-up inspection 2025-10-08: Observed raw chicken being packaged in ROP. As per manager, product is being sous vide. Time Extended

Intermediate - - From initial inspection : Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed quaternary test strip expired. Warning - From follow-up inspection 2025-10-08: Observed quaternary test strip expired. Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Observed ceiling tile missing inside kitchen area next to three compartment sink. Warning - From follow-up inspection 2025-10-08: Observed ceiling tile missing inside kitchen area next to three compartment sink. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at preparation area around AC vents. Warning - From follow-up inspection 2025-10-08: Observed ceiling tiles soiled at preparation area around AC vents. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water in clean pans on top of three compartment sink. Warning - From follow-up inspection 2025-10-08: Observed water in clean pans on top of three compartment sink. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed broken gasket in Freezer #4 and in walk in cooler. Observed reach in cooler at front line prep in disrepair. Observed the bottom of prep table next to three compartment sink rusted. Warning - From follow-up inspection 2025-10-08: Observed broken gasket in Freezer #4, at walk in cooler door, reach in cooler at front line prep in disrepair, and bottom of prep table next to three compartment sink rusted. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at males bathroom. Warning - From follow-up inspection 2025-10-08: No handwashing sign provided at a hand sink used by food employees. Observed at males bathroom. Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 ROP packages of raw salmon and 9 ROP packages of raw tuna fully thawed at walk in cooler. Observed 3 packs of partially cook tuna thawed inside commercially produced reduced oxygen packaging at reach in cooler #1. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tenderloin (49F - Cold Holding); raw salmon (52F - Cold Holding) at reach-cooler at preparation area. As per manager, more than 4 hours. Manager discarded products. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tenderloin (49F - Cold Holding); raw salmon (52F - Cold Holding) at reach-cooler at preparation area. As per manager, more than 4 hours. Manager discarded products. Also observed chicken (51F - Cold Holding) at reach-in cooler at preparation area. As per manager, less than 2 hours. Products was moved to another unit for rapid cooling. Warning

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed raw chicken being packaged in ROP. As per manager, product is being sous vide. Coached manager on correct procedure. Warning

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed quaternary test strip expired. Warning

Basic - Can opener blade not readily removable for cleaning or replacement. Observed soiled can opener inside kitchen area on prep table next to three compartment sink Warning

Basic - Ceiling tile missing. Observed ceiling tile missing inside kitchen area next to three compartment sink. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at preparation area around AC vents. Warning

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 6 ROP packages of raw salmon and 9 ROP packages of raw tuna fully thawed at walk in cooler. Observed 3 packs of partially cook tuna thawed inside commercially produced reduced oxygen packaging at reach in cooler #1. Products were discarded. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water in clean pans on top of three compartment sink. Warning

Basic - Equipment in poor repair. Observed broken gasket in Freezer #4 and in walk in cooler. Observed reach in cooler at front line prep in disrepair. Observed the bottom of prep table next to three compartment sink rusted. Warning

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 portions of salmon and 4 portions of tuna thawed inside commercially produced reduced oxygen packaging at walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Kitchen : ; cooked mixed vegetables (113F - Hot Holding); cooked potatoes (123F - Hot Holding) inside steam table, as per cook for approximately 30 minutes prior. Person in charge removed products to reheat. Corrective Action Taken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum hot holding temperature, coached employee and person in charge.

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 to operator via email.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw salmon on menu not identified. 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/ Observed 5 food employee working and no certified food manager present at the time of the inspection.

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

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures, coached person in charge.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted or in menu and establishment offers raw salmon. Provided to operator and he posted at front counter. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at front counter.

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 4 portions of salmon and 4 portions of tuna thawed inside commercially produced reduced oxygen packaging at walk in cooler.

Basic - Current Hotel and Restaurant license not displayed.

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

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 77F by steam table at cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at front counter.

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

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment utilizing reduced oxygen packaging for cooked chicken and sliced non TCS foods and not removed from packaging within 48 hours. Warning

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