THUNDER BURGER

High Priority - Toxic substance/chemical improperly stored. Blue chemical bottle on top of prep table , operator moved Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Per operator 3 employees hired less than 10 days , provided operator with employee agreement form during inspection

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - charcoal grill -panini press small flattop

Intermediate - Handwash sink not accessible for employee use at all times. Bag of charcoal in front of handsink , operator moved Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing blue toxic substance not labeled. In back prep area

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to conveyor toaster on cooks line

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

Basic - Food stored on floor. Bottles of water stored on floor in front counter

Basic - Ice buildup in reach-in ice cream freezer in front counter Repeat Violation

Basic - Interior of ice machine/bin with rust that has pitted the surface

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of grill -exterior of flattop -exterior of reach in coolers underneath flattop -in between grill and flat top on cooks line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind flat top on cooks line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn (45F - Cold Holding then was put in ice and was 41F) cooked sausage (47F - Cold Holding was put in freezer and temped again 41F) Less than 4 hours per operator Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (130 F - Hot Holding at 130F less than 4 hours per manager , temped at 147 still reheating butter (89F - Hot Holding was heated up and re temped to 166F. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of handwash sink , operator moved Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batteries out next to reach in cooler

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade flan in small cooler in front counter

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. 1 employee expired July 2025

Basic - Equipment and utensils not properly air-dried - wet nesting. In back dry storage area

Basic - Ice buildup in reach-in freezer

High Priority - Live, small flying insects found 1 in dish area an one in back kitchen area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next to beef and sausage in reach in cooler. Operator removed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours Cooked Chicken (125F - Hot Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with bleach on table in ware washing area.

Basic - Bowl or other container with no handle used to dispense food. In rice container. Operator removed. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at prep atea

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep area soiled.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flying insects by open trash can.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over beef in reach in cooler next to chest freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mayonnaise (65F - Cold Holding). Per operator placed on table for customers at 12, ambient Cooling. Operator removed mayonnaise off tables placed on in reach in cooler.

High Priority - Toxic substance/chemical improperly stored in multiple areas of the establishment.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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. Smoked sausage in reach in cooler not date marked. Milk in front cooler not date marked longer than 24 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice cream shake machine solid.

Intermediate - Handwash sink not accessible for employee use at all times. Has tools stored in hand sink in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by ice shake machine used for rinsing ice cream scoop.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.

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. Two employee

Basic - Clean wiping cloth supply not properly stored. Cloths at front counter stored not separated from chemicals

Basic - Employee beverage container on an over food preparation table on cookline.

Basic - Floor soiled/has accumulation of debris throughout kitchen and cookline.

Basic - Food stored on floor. Oil on cookline stored on floor next to chemicals. Soda in plastic bottles stored on floor at front counter. Corrected On-Site

Basic - Ice buildup in reach-in chest freezer on cook line and chest freezer in rear kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cookline and rear kitchen.

Basic - Light not functioning in exhaust hood on cook line.

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

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

Basic - Single-service articles improperly stored. Open beverage lids stored in under sink at front counter by handwashing sink.

Basic - Single-service items for customer self-service not properly protected to prevent contamination.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled cloths stored on floor by three compartment sink.

Basic - Storage area not maintained clean and organized. At dishwashing station, rear kitchen shelves, and side storage room.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in mob 21-38-4 sanitizer bucket on the floor. With standing water by dish station and in storage room.

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. 0ppm Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncooked shelled eggs over ready whip cream Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In unit less than 2 hours per operator. Cheese sauce 110F Reheated to 165F Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Toilet bowl cleaner next to individual packets of condiments. Corrected On-Site Warning

Intermediate - Equipment drain line draining into handwash sink. Ice machine drain line into hand wash sink near dish washer Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shake mixer Corrected On-Site Warning

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for 3 compartment or dish washer. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Operator discarded . Corrected On-Site Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Single-service articles improperly stored. To go trays stored under hand wash sink next to pest control device. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish washer and three comp sink. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken over ready to eat lettuce in sandwich top cooler on the cooks line. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ground beef in reach in cooler in back area. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking on cooks line. Corrected On-Site

Basic - Food stored on floor. 3 boxes of oil in the back area. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop by reach in freezer on cooks line. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Bowls on the cooks line Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw case of chicken over case of butter in the reach in cooler in the stock room. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand wash sink on the cooks line. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For the sunny side egg add on. I printed for them and they posted by the menu.

Basic - Four boxes of oil stored on floor in the dry stock room. Corrected On-Site

Basic - Ice buildup in white reach-in freezer.

Basic - White Cutting board at sandwich top grill on the cooks line has cut marks and is no longer cleanable.