KREMBO

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from yesterday cooked pasta (48F - Cooling) Warning

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 - Mop sink Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

High Priority - Non-food grade paper/paper towel used as liner for food container. Used for cooked eggplant located in reach in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over ready to eat cheese in reach in cooler. Raw salmon over ready to eat Alfredo sauce in reach in cooler .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta (48F - Cooling) butter pats (71F - Cold Holding) cooked rice and beans (48F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours butter pats (71F - Cold Holding) cooked rice and beans (48F - Cold Holding) per operator less than 4 hours , operator moved to quick chill pound butter (45F - Cold Holding); cream cheese (50F - Cold Holding) Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle next to prep table. Rubbing Alcohol next to silver wear. Gel sanitizer stored next to seasoning on prep shelf. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (48F - Cooling) full container with lid

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Coffee frother located on bar area.

Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in sink.

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Orange juice behind counter.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Garlic mayo prepared in kitchen. Cheese cake located in front counter dessert case. Corrective Action Taken

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Rubbing alcohol being used to polish silver wear.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Handles of food contact surface not facing same direction.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Green and brown cutting boards located on prep table in kitchen.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Red Bull stored on shelf not labeled or separated. Corrected On-Site

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

Basic - Food stored on floor. Oil containers on floor in dry storage area.

Basic - Food-contact surface not smooth and easily cleanable. Pizza trays located next to back prep area in the kitchen.

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. Pastry on front counter.

Basic - Single-service articles not stored inverted or protected from contamination. Black and clear lids and bowls not correctly stored located in kitchen. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Flour located in the dry storage area. Brown powder substance in dry storage. Corrected On-Site

Portable fire extinguisher missing from its designated location. For reporting purposes only. Located on the floor in dry storage.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips available. Warning - From follow-up inspection 2025-01-16: Time Extended - From follow-up inspection 2025-02-17: Time extend 7 days per manager on duty Roger K. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-01-16: Provided employee health agreement forms. Time Extended - From follow-up inspection 2025-02-17: Time extend 7 days per manager on duty Roger K. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-01-16: Provided employee health reporting forms . Time Extended - From follow-up inspection 2025-02-17: Time extend 7 days per manager on duty Roger K. Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable by dishwashing area. Warning - From follow-up inspection 2025-01-16: Time Extended - From follow-up inspection 2025-02-17: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen Warning - From follow-up inspection 2025-01-16: Time Extended - From follow-up inspection 2025-02-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets on prep table in kitchen. Warning - From follow-up inspection 2025-01-16: Time Extended - From follow-up inspection 2025-02-17: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-01-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips available. Warning - From follow-up inspection 2025-01-16: Time Extended

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/. 5 employees working, no certifed food manager on duty. Warning - From follow-up inspection 2025-01-16: Provided food manager certificate card. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-01-16: Provided employee health agreement forms. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-01-16: Provided employee health reporting forms . Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable by dishwashing area. Warning - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen Warning - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets on prep table in kitchen. Warning - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. back door to kitchen open. Warning - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up on dining tables. Warning - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Pizza boxes on storage room floors. Warning - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Two employees preparing food wearing watches. Warning - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.on pizza prep table. Warning - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Brown substance not labeled at pizza station. White sauce substance not labeled in storage station. Warning - From follow-up inspection 2025-01-16: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef cutting and touching bread with bare hands. Advised. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over sour cream in reach in cooler by reach in freezer. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw salmon Cold Holding at 50F for more than 4 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding); lettuce (58F-cold holding), cream cheese (50F-cold holding; sliced tomatoes (58F-cold holding)/all less than 4 hours per chef/moved to reach in freezer, rechecked butter 43F, cream cheese 43F, cut lettuce 41F, sliced tomatoes 39F. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored between to go boxes on expo station. Corrected On-Site Warning

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. Milk in prep table by pizza station. Corrected On-Site Warning

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. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Serving undercooked eggs . Warning

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

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/. 5 employees working, no certifed food manager on duty. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup coffee and bottled water in prep area. Warning

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on prep table. Corrected On-Site Warning

Basic - Floors not maintained smooth and durable by dishwashing area. Warning

Basic - Food stored on floor strawberry sauce and pickles. Corrected On-Site Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets on prep table in kitchen. Warning

Basic - Outer openings not protected with self-closing doors. back door to kitchen open. Warning

Basic - Silverware/utensils stored upright with the food-contact surface up on dining tables. Warning

Basic - Single-service articles improperly stored. Pizza boxes on storage room floors. Warning

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted on cookline. Corrected On-Site Warning

Basic - Two employees preparing food wearing watches. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.on pizza prep table. Warning

Basic - Working containers of food removed from original container not identified by common name. Brown substance not labeled at pizza station. White sauce substance not labeled in storage station. Warning

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened bag of raw chicken stored over open ready to eat French fries in reach in freezer. Warning - From follow-up inspection 2022-12-08: Time Extended

High Priority - - From initial inspection : 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 four hours. Moved to reheat 165f within 2 hours chili (65F - Hot Holding) black beans. (127F - Hot Holding) Corrective Action Taken Warning - From follow-up inspection 2022-12-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hot water tank drains in hand wash sink next to dishwasher area Warning - From follow-up inspection 2022-12-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2022-12-08: Time Extended

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 2022-12-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all 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 2022-12-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink across from panini 78f Hand wash sink next to dishwasher 80 Hand sink in front area. 77F Bathroom used by employee 78F Warning - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing watch while preparing food Warning - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - No hot running water at mop sink 78f Warning - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled never reach in cooler next to register area Warning - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Warning - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Vacuum breaker leaking water in mop sink Warning - From follow-up inspection 2022-12-08: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened bag of raw chicken stored over open ready to eat French fries in reach in freezer. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hummus 6/27/22 Warning

High Priority - Stop Sale issued due to adulteration of food product. Hummus 6/27/22 Warning

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 four hours. Moved to reheat 165°f within 2 hours chili (65F - Hot Holding) black beans. (127F - Hot Holding) Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hot water tank drains in hand wash sink next to dishwasher area Warning

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

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/

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. 0ppm in dishwasher. Establishment does not have 3 compartment sink. Set up single compartment sink and using quaternary. Corrective Action Taken Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink across from panini 78°f Hand wash sink next to dishwasher 80 Hand sink in front area. 77F Bathroom used by employee 78F Warning

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

Basic - No hot running water at mop sink 78f Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled never reach in cooler next to register area Warning

Basic - Outer openings not protected with self-closing doors. Warning

Basic - Plumbing system in disrepair. Vacuum breaker leaking water in mop sink Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning