TOASTIQUE

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for wiping bucket. 0 ppm 200 pm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. smoked salmon (45F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per less than 4 hours arugula (45F - Cold Holding); Per operator more than 4 hours smoked salmon (45F - Cold Holding)

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.Sanitizer,500 ppm.Afterwards,200 ppm. Corrected On-Site

Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives in front display case Operator removed the sign Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled small cutting boards Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict on menu board Corrected On-Site

Basic - Accumulation of substance in the interior of the ice machine.

Basic - Bamboo matcha whisk Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food in tuna Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food wearing a watch

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in fruit jar Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheitlocatee by blenders Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Address missing on items in self serve cooler Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berry over cooked folded egg in reach in cooler. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Butter,89 f held less than four hours.Advised operator to use time as a public control.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained. Repeat Violation

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.Quaternary ammonia.

Intermediate - Proof of required state approved employee training not available for two employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Jose.

Basic - Bowl or other container with no handle used to dispense food.Salt. Corrected On-Site Repeat Violation

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Granola at front line area. Corrected On-Site

Basic - In-use utensil stored in water less than 135 degrees Fahrenheit.107 f. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Juices. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base and middle of door.

Basic - Unwashed tomatoes stored with ready-to-eat butter in upright cooler. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Housemade watermelon and spinach juice marked for 8 days.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 46-47°f Second temp 45°f Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Coconut Activated Charcoal

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. watermelon juice (46F - Cold Holding); spinach juice (46F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours watermelon juice (46F - Cold Holding); spinach juice (46F - Cold Holding)

High Priority - Unapproved food additive used in food. Any food containing the unapproved additive may not be served. See stop sale. Activated Charcoal

Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Juice labeled prepared "fresh" for you marked 5/1 Admin Complaint

Intermediate - Hot water not provided/shut off at employee handwash sink in front area

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Bowl or other container with no handle used to dispense food in granola

Basic - Cutting board has cut marks and is no longer cleanable. Strawberry shaped

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

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

Basic - Front door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple house made Juice and grab and go packaged food in front display case.

Basic - No waste receptacle installed at handwash sink provided with disposable towels in front line area.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to food on prep table.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over ready to eat cheese in in reach in Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut oranges in reach in cooler manager removed.Corrected On-Site Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drinks on prep table in dry storage area.

Basic - Employee with no hair restraint while engaging in food preparation. 2 female at front counter preparing food

Basic - Food stored on floor. Cases of coconut water in dry storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in Cooler gaskets front counter. Reach in cooler gaskets in dry storage area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at front counter soiled.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pears dill and lettuce over cheese and cut tomatoes in reach in coolers Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Manager replaced now 200 ppm Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Small cutting boards are stained throughout the establishment. Repeat Violation Warning - From follow-up inspection 2024-06-07: Time Extended

Basic - - From initial inspection : Basic - Unwashed tomatoes stored over milk in upright cooler.. Repeat Violation Warning - From follow-up inspection 2024-06-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained in kitchen. Repeat Violation - From follow-up inspection 2023-10-17: Time Extended - From follow-up inspection 2023-12-19: Time Extended - From follow-up inspection 2024-01-09: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing.Under three comp sink area. - From follow-up inspection 2023-10-17: Time Extended - From follow-up inspection 2023-12-19: Time Extended - From follow-up inspection 2024-01-09: Time Extended

Basic - - From initial inspection : Basic - Unwashed lettuce stored over ready-to-eat kale in upright cooler. Repeat Violation - From follow-up inspection 2023-10-17: Time Extended - From follow-up inspection 2023-12-19: Time Extended - From follow-up inspection 2024-01-09: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat cheese at double door reach in cooler in the kitchen. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards stored in shelf by three compartment.

Basic - Covered waste receptacle not provided in women's bathroom. At employees bathroom.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee engaged on food preparation at fron line with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers in preparation table.

Basic - Interior of microwave has accumulation of black substance/grease/food debris in preparation table in the kitchen. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to single service items under front counter. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over ready to eat prep foods in double door reach in cooler in the kitchen. Corrected On-Site