HOBO'S CAFE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored above bread and sliced cheese inside reach in cooler at cook line, operator stored properly. 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 mashed potatoes (128F - Hot Holding); spinach dip (120F - Hot Holding) on steam table at cook line, as per employee less than 2 hours. Employee proceeded to reheat food. Corrective Action Taken

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 Sanitizer Bucket (Chlorine +100ppm); at cook line, employee discarded and replaced with a new solution. Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues on hand wash sink at cook line.

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 expired training for Chelsea,Noe and Joel.

Basic - Floor not cleaned when the least amount of food is exposed. Observed at cook line.

Basic - Food stored on floor. Observed food cases stored on walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on reach in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at cook line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line, employee stored properly.

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust in shelves at dry storage area. - From follow-up inspection 2026-01-05: Still observed. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at preparation area across from cook line. - From follow-up inspection 2026-01-05: Still observed. Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cook line preparing food without beard guard. - From follow-up inspection 2026-01-05: Still observed. Time Extended

Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping clothes in use at cook line. - From follow-up inspection 2026-01-05: Still observed. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe pooled eggs (75F - Cold Holding) at cook line, as per employee less than 1 hour. Employee stored container on ice bath during inspection. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe marinara sauce (124F - Hot Holding); black bean sauce (119F - Hot Holding) on steam table at cook line, as per employee less than 1 hour, employee increase temperature. Corrective Action Taken Repeat Violation

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

Basic - Food stored on floor. Observe a bag of raw carrots stored on walk in cooler floor, employee stored properly during inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal drinks inside unit next to ice machine.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe at cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw octopus stored above sliced Che in reach in cooler at cook line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (49F - Cold Holding at salad station, as per operator less than 1 hour. Operator moved tomatoes to walk in cooler. 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 bolognese sauce (110F - Hot Holding); Alfredo sauce (124F - Hot Holding) on steam table, as per operator less than 1 hour. Operator proceeded to reheat food. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues on HWS at cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked inside walk in cooler, as per operator from previous day. Corrected On-Site

Basic - Open dumpster lid.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee cleaning his gloves on apron. Instructed employee on properly procedures.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and no hand wash. Instructed employee on properly procedures.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger patties stored above raw fish in shelves at walk in cooler. Employee rearranged properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (59F - Cold Holding) at preparation table. As per employee less than 2 hours, employee moved garlic butter to reach in cooler during inspection ; fish dip (48F - Cold Holding) at reach in cooler at cook line. As per employee less than 1 hour, container is too full, employee take out half of the fish dip from container. Corrective Action Taken

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. Sanitizer Bucket (Chlorine 200+ppm); employee discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues on HWS at the kitchen door entrance, also at the cook line. Employee cleaned during inspection, Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee clean interior during inspection. Corrected On-Site

Basic - Food stored on floor. Observed a case of raw fish stored on walk in freezer floor. Employee rearranged properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit in front fryer at cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink on cooler in front 3 compartment sink. Also in cooler at the cook line. Employee discarded during inspection. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed at cook line. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed at the dry storage area onions stored in supermarket bags

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 the chlorine sanitizing solution concentration at the kitchen sanitizing bucket at 200 ppm

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the blade slicer and cover soiled. Observed a used apron on top of the slicer. The apron was removed.

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 tuna thawed in the ROP package in the walk in cooler. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed a bag of lettuce stored on the floor of the walk in cooler. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed black containers with the covered located at the kitchen area by a sink not inverted or protected.

Basic - Soiled dry wiping cloth in use.

Basic - Stored food not covered. Observed at the front counter reach in freezer Icecream not covered. Operator covered the ice cream Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over tortillas inside the walk in cooler, operator placed food properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (53F - Cold Holding); shredded lettuce (53F - Cold Holding) stored at the wait station reach in cooler as per operator less than 2 hours, operator placed food on ice.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo sauce (101F - Hot Holding) stored at room temperature in the kitchen area as per operator less than 2 hours, operator placed sauces on stove to be reheated. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, operator clean ice machine during inspection. Corrected On-Site

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 ambient temperature at 49F at the wait station.

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 raw tuna thawed in ROP packaged inside the walk in cooler as per operator since las night.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open bottle of water on shelf by clean plates, operator discarded water. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler door in disrepair across from fryers. Repeat Violation

Basic - Food stored on floor. Observed a box with raw fish on the walk in freezer floor. Operator removed food from the floor. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning, operator removed labels. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lime Butter 105F, chef put key lime butter on burner to reheat.

Basic - Cleaned and sanitized equipment or utensils stored on floor in dry storage area.

Basic - Equipment in poor repair. Walk-in freezer gasket is torn, Walk-in freezer door in poor repair

Basic - Hole in or other damage to wall. Near dish machine

Basic - Onions stored on floor in dry storage Potato fries on floor in walk in freezer

Basic - Walk in cooler door is rusting on exterior .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line pooled eggs (67 - Cold Holding). As per employee was taken out less than 1 hour for an order. Pooled eggs were moved to reach in freezer for rapid cooling.

High Priority - Toxic substance/chemical improperly stored. Observed can of WD 40 on prep shelving. Can of WD40 was moved. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed in towel bucket Sanitizer Bucket (Chlorine 400ppm) Sanitizer was adjusted to 100 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Can opener was cleaned. Corrected On-Site Repeat Violation

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

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge in kitchen unable to answer question on minimum cooking temperatures for fish. Person in charge was coached.

Basic - Accumulation of debris on exterior of warewashing machine. Observed soiled top of dishwasher.

Basic - Hole in or other damage to wall behind dishwasher.

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

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed wash temperature gage damaged. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on shelving next to fryers.