YELLOW DOG EATS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over chicken salad. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. Corrected On-Site

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

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On prep table. Corrected On-Site

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

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

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

Basic - Food stored on floor. Bottles of water at front counter. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket by sandwich station.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by salad station.

Basic - Single-service articles improperly stored. To go plates on floor at front counter. Operator removed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep table in back prep area. Operator cleaned. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm/ran out of sanitizer/sanitizer replaced/rechecked 50ppm/ Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over cooked potatoes and sauces/reach in cooler.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./hand wash sink next to dish machine/ Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled./blue cleaner spray bottle not labeled/ Corrected On-Site Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored./black lining papers stored directly under kitchen soap dispenser/ Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./small plastic containers on cleaned dish shelf/back kitchen. - From follow-up inspection 2024-12-27: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over cooked ham in smoker room. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 67f. Less than 4 hours. Manager placed in refrigerator. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -Bleach spray over prep table in rear smoker room. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards on prep coolers.

Intermediate - Spray bottle containing toxic substance not labeled. -Under front counter. Corrected On-Site

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. -Outside bar.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on prep table above to go boxes. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/kitchen remodeled/walk in cooler removed and relocated at the back, two kitchen prep table moved to other location, adding cooler units. Warning - From follow-up inspection 2023-11-08: At callback 11/8/23, called plan review and confirm plans received on 10/31/23 and still in process at the time of the callback inspection. Time extended to next routine inspection. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-11-08: Time Extended

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on counter above Togo containers. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to dish machine

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. To go containers store inn out side dry storage area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Tortilla chips in outside dry storage container. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in smoker area.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to dish machine Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over burner stove.

High Priority - Toxic substance/chemical improperly stored. Restroom cleaner next to single service items at bar station. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled at preparation table. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At ladies room located at second floor.

Basic - Covered waste receptacle not provided in women's bathroom. At second ladies room. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to napkins on shelf at bar area. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while engaging in food preparation. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees engaging in food preparation in the kitchen. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled under hood suppression system at kitchen. Soiled vents at outside walk in cooler. Soiled gaskets at outside walk-in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box with green peppers Obote ready to eat shredded cabbage in walk-in cooler. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed two flying insects in smoker room.

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./quat over 500ppm, strips in blue/rechecked 300ppm/ Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. One white cutting board soiled. Can opener blade soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing./used to defrost a container of fish, kitchen main hand sink/ Corrected On-Site

Intermediate - No soap provided at handwash sink/next to ice machine/ Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook with no beard guard. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris./smoker with heavy grease build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine filters soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses./kitchen table. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./pulled pork 93-100F reheating for over 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./sour cream base sauce 58F, make table reach in cooler, iced/rechecked 41F/ Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours./pulled pork 93-100F reheating in hot holding unit for over 4 hours per operator.

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./quat over 500ppm/strips turned blue in two sanitizing buckets/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener, prep room.

Intermediate - Handwash sink not accessible for employee use at all times./kitchen hand sink blocked by garbage can/ Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses./on cutting boards/ Corrected On-Site