HOUNDSTOOTH KITCHEN & EATERY

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen 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. Monica expired 10/11/25

Intermediate - Spray bottle containing toxic substance not labeled. Super 69 cleaner in spray bottle bottle not labeled Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass cooler in dining room has rust on shelves

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen has unsealed floors

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dish machine

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee on cell phone then emptied clean dishes out of dish machine without washing hands

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, over make station and front cold holding unit

Basic - Equipment in poor repair. Gaskets torn to make station on line Repeat Violation

Basic - Floors not maintained smooth and durable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cut board stained in kitchen Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust Wall behind dish machine soiled and by prep table

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deli meats, hot dogs, pork, aioli, raw beef, cooked potatoes, cut lettuce, sliced chicken, cream cheese, mozzarella (45-47F - Cold Holding). In walk in cooler less than 4hrs. Advised to immediately move to freezer and other cooler for temperature recovery. Warning - From follow-up inspection 2025-02-21: Cooked potatoes, orzo, cooked Mac noodles 45F in walk in cooler overnight per operator. Operator immediately discarded. Maintenance was done on cooler today. Other items in cooler are whole produce. Ambient temperature of cooler was 43F and dropping. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn in prep cooler - From follow-up inspection 2025-02-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents - From follow-up inspection 2025-02-21: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Few items in reach in cooler in dining room not dated Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust over prep table

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dish machine

High Priority - Operating with an expired Division of Hotels and Restaurants license. Restaurant license expires 4/1/24

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket exceed 200 ppm, operator corrected to 50 ppm Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen

Basic - Food stored on floor. Case of cooking on floor Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. roast beef (46-54F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - diced tomatoes (45-47F - Cold Holding) Overnight per operator in make table reach in cooler -roast beef (46-54F - Cold Holding) overnight per operator in make table reach in cooler

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. Provided operator with form, operator signed on site Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Container of bacon in reach in cooler

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with handout Corrected On-Site

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. Provided operator with handout Corrected On-Site

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

Basic - towel used under cutting board. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor.Pork butt stored on black container directly on walk in cooler floor. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/22.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hot dogs dated 4/14/22 today is 4/27/22

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. . Hot dogs dated 4/14/22 today is 4/27/22

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee stated reheating temperature was 155 degrees. Explained 165 within 2 hours.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Napkins placed at sink. Corrected On-Site

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. Monica.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Spatulas, spoons stored with food contact surface up. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Bins of food. Corrected On-Site

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

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on shelf with ready to eat foods across dish machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener White cutting board at sandwich station.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils stored handle side down bottom shelf at prep table.