SHARON'S HOMESTYLE COOKIN

High Priority - Container of medicine improperly stored. Medicine on the shelf next to seasonings.

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. Dish person loads and unloads machine without handwashing.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used in bowl with lettuce.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Sausage over deli meats.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 55F on counter of cook line. Management states just placed. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sausage (48F - Cold Holding) management states in cooler for 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (48F - Cold Holding) management states in cooler for 4 hours. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oatmeal (110F - Hot Holding) management states was throwing it out. black eyed peas (106F - Hot Holding) less than 4 hours, took to reheat. chili (114F - Hot Holding) Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Dawn under table next to substitute butter.

Intermediate - Spray bottle containing toxic substance not labeled. Blue substance

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen area

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on top of prep tables. Repeat Violation

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

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave

Basic - Single-service articles not stored inverted or protected from contamination. To go trays held above cook line.

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2025-09-25: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-09-25: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors - From follow-up inspection 2025-09-25: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-09-25: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep table - From follow-up inspection 2025-09-25: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cooking equipment - From follow-up inspection 2025-09-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher - air filters on ice machine - gaskets in prep cooler - From follow-up inspection 2025-09-25: Time Extended

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server returned dirty dishes and proceeded to box cornbread in a Togo box without hand washing.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs held on the counter for use . Placed in the make table Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; roast beef (45F - Cold Holding); ham (52F - Cold Holding). Less than 4 hours on the line. Stacked above cold line

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black eyed peas (101F - Hot Holding); corn (120F - Hot Holding). Less than 4 hours on the flat top. Manager states that product is held and then reheated as needed. Recommend utilizing time as a public health control for these items and procedures

Intermediate - Handwash sink used for purposes other than handwashing. Employee filed black bucket at hand sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks at expo on the counter next utensils. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on counter next to utensils.

Basic - Employee with no hair restraint while engaging in food preparation. Cooks and dish washer

Basic - In-use tongs stored on equipment door handle between uses. Handle of flat top

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup in flour

Basic - No handwashing sign provided at a hand sink used by food employees. Hand Wash only

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the counter next to slicer and on the cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/24 Admin Complaint

High Priority - Raw animal food stored over canned/bottled drinks. Fish over milk in reach in cooler Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Steak above tomatoes. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes on condiment rack. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Stored food not covered. At reach in freezer by ice machine veal,chicken tenders,tater tots and french fries not covered

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at cooks line dripping faucet.

High Priority - Raw animal food stored over canned/bottled drinks. Beef patties above orange juice. 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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to clean plates.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table. Corrected On-Site

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

High Priority - Raw animal food stored over or with unwashed produce. Chicken breast above case of lettuce. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Ware wash area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Helmet and book bag above prep table. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Male restroom. Corrected On-Site

High Priority - Employee handled soiled dishes and then handled clean equipment without washing hands. Dishwasher. Operator coached employee on proper hand washing Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Corned Beef over lettuce in three door cooler,beef steak over lemons Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bench knife in cookline hand sink Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach in freezer

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Rinse bowl in sink. Coached on proper handwash sink usage Corrected On-Site - From follow-up inspection 2022-09-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf in reach in cooler in kitchen. Operator will label with proper date Corrected On-Site - From follow-up inspection 2022-09-09: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site - From follow-up inspection 2022-09-09: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Steel scrubbing pad in handsink in kitchen. Operator removed Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Spatula between knife holder and wall. Operator removed Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on shelf over prep table in kitchen. Operator removed Corrected On-Site

Basic - Food stored on floor. Cases of oil in kitchen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline 84°F. Operator removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in sanitizer bucket Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on dish rack

Basic - Clean utensils stored between equipment and wall. Spatula between knife holder and wall on cookline

Basic - Employee with no hair restraint while engaging in food preparation. Cook at cookline

Basic - No copy of latest inspection report available.