BACK PORCH SOUTHERN EATS INC

High Priority - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad buffet, hard boiled egg (47F - Cold Holding); shredded cheese (50F - Cold Holding); potato salad (58F - Cold Holding). Inspector talked to operator about time as a public health control. For right now she will have employee put ice under products. In flip top reach in cooler on cook line across from grills, sliced cheese (57F - Cold Holding); butter (51F - Cold Holding). Items were put in cooler this morning 1 hour prior, lid was open for large to go order. Operator shut lid. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-05-26: At callback, on salad buffet; cut tomatoes salad 50F, pasta salad 50F. Admin Complaint

High Priority - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In stand up warmer at end of cook line near fryers, steak (125F - Hot Holding); chicken (120F - Hot Holding); collard greens (122F - Hot Holding); sausage (127F - Hot Holding); pulled pork (133F - Hot Holding). All items made less than 1 hour prior. Operator turned temperature up on warmer. Corrective Action Taken Warning - From follow-up inspection 2026-05-26: At callback, only item in stand up warmer is baked potatoes at 159F. Complied

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw Shelled Egg over ready to eat food in reach in cooler, operator moved eggs to a designated area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed housemade Caesar dressing (46F - Cold Holding) and shredded cheese (45F - Cold Holding), in the reach in cooler on the prep line In kitchen area manager stated that items has been placed in reach in cooler 1HR ago.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in front of stove is stained and has deep cut marks. Cutting board on reach in cooler in front of grill is stained and has deep cut marks, Can opener on food prep line was soiled with old food debris. Slicer on food prep table on food prep cook line. was soiled with old food debris. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed Hand was sink at bar covered with a mat. Manager took mat off hand wash sink Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining food shelves in food prep area of the kitchen.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on food prep cart operator removed phone from cart. Observed employee jacket on top of single service food items. Operator removed the jacket she placed it in a designated place. Observed employee purse on food prep table in food prep cook line. Operator removed the employee purse and placed it in a designated area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean metal pans in ware wash area.

Basic - Food stored on floor. Observed produce on floor in walk in cooler. Operator picked up produce and placed it on shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between reach in cooler and prep table on cook line. Operator removed the knife and placed it in triple sink. Observed knife sharpener stored in between reach in cooler and prep table on cook line. Operator removed the knife and placed it in triple sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on fain on reach in cooler on food prep table aimed at food. Dust build up on prep line hood filters.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed broom next to a food storage shelf touching single service items. Operator moved broom to a designated area. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloth laying on food prep table that was not in use. Operator placed wiping cloth in sanitizer prep. Corrected On-Site

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Operator tested a sanitizer bucket on cook line which read 0ppm quaternary.

Basic - Working containers of food removed from original container not identified by common name. Brisket Blend in unmarked container on food prep cook lime. Manager placed label on container. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical sanitizer stored on counter in bar next to clean glassware. Bottle moved and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at the both ends of the splitter for mop sink faucet where white hose and no hose are attached. Splitter removed (built in breaker on faucet). Corrected On-Site

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. In walk in cooler, container of creamer opened yesterday not dated. Product dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line are soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Apron stored inside hand washing sink in dish area. Apron removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar. Towels provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. White styrofoam bowl used to scoop in bulk sugar container. Bowl discarded. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic cups stored on shelf in server area. Repeat Violation

Basic - Equipment in poor repair. Cold water handle missing for mop sink faucet in kitchen. Sliding small door for ice machine is repaired with duct tape. Wire whisk in server station is melted. Whisk removed. Shelf rusted in dish area under prep table. Corrective Action Taken

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment and racks in kitchen. Floor under ice machine near entrance to kitchen. Floor in walk in cooler. Floor in walk in freezer. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single use trays on shelf in pass through window. Trays inverted. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. White bulk sugar container is not labeled.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook on line using cell phone on line then left kitchen, then came back to kitchen to flip burger on grill

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken over raw beef in stand up cooler near handsink

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink splitter added. Needs vacuum breaker on non-chemical side of the splitter

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. Slice turkey meat from 4 days a go Hot dogs(discarded)

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored over prep coolers on line, moved Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine Soda gun at bar soiled - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Used on door of ice machine - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on fan covers - From follow-up inspection 2023-09-25: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer door with metal cover expanded from door exposing insulation - From follow-up inspection 2023-09-25: Time Extended

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. Hot dog in plastic container no date marking

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine upper area around chute.

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

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/ Christina came during inspection 4 employees on shift food manager on duty expired 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. Meatloaf cooked Sunday, no date marking today is Tuesday,

Intermediate - Spray bottle containing toxic substance not labeled. unlabeled spray bottles with pink substance inside. Manager labeled Corrected On-Site

Basic - Open dumpster lid. Closed Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Chicken 8ozs in bag in reach in dated 7-26

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 47f in reach in cooler, over filled. Employee placed and in split in two pans

High Priority - Toxic substance/chemical improperly stored. Spray bottle stored with mixer, moved Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with purple substance, labeled Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks 1) near microwave 2) over back prep area 3) near toaster

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 44-47° in flip top cooler over filled, pls Ed in cooler to lower temperature

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine in smaller circled area

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. Cooks on line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink behind microwave, Moved Corrected On-Site

Basic - Open dumpster lid.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over shrimp, moved Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jack