EAST GOURMET II

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in walk in freezer. Repeat Violation

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.

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

Basic - Floor soiled/has accumulation of debris. Floor at cook line. Operator cleaned. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. Hood filters soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior at cook line. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table. - From follow-up inspection 2025-10-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Reach in cooler gaskets at cook line. Exterior equipment at cook line. - From follow-up inspection 2025-10-28: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. Repeat Violation - From follow-up inspection 2025-10-28: Time Extended

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dining and kitchen area soiled

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table. Operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor under fry station at cook line. Floor in walk in freezer soiled Operator cleaned. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy at cook line

Basic - Stored food not covered. Won ton in walk in freezer

Basic - Vending machine exterior soiled. Gaskets low boy at cook line soiled.

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef in walk in cooler Raw chicken over sauce in calk in cooler Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In Sugar and flour containers Repeat Violation

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

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 flour container Corrected On-Site

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers over sauce in walk in cooler Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. One on the side of mop sink and another in bucket at mop sink. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw beef over roasted pork and Krab Rangoon in walk in freezer. Raw beef over sweet and sour pork in reach in freezer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef over buckets of sauce, raw chicken over cooked sweet and sour pork in walk cooler. Raw shrimp over cut cabbage. Cook line reach in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken (53F - Cold Holding) per operator more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken (53F - Cold Holding) per operator more than four hours.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave across from three compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Two wet mops one in a bucket and one in the mop sink. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On table next to cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over noodles in walk-in cooler.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fry chicken wings at room temperature. Operator placed in walk-in freezer for quick chill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line Can opener

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

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. 2 employees.

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. 2 new employees.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls prepared 2 days prior in walk-in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of clear liquid.

Basic - Buildup of food debris/soil residue on equipment door handles. All Reach-in cooler next to fryers.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Backdoor open at the time of inspection.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located across 3 compartment sink.

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

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

Basic - Worn, torn and/or soiled floors/carpeting. Under fryers Walk-in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces, walk in cooler. Raw shrimp over cut cabbage, cook line reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw beef 46F, out for 30 minutes, back to reach in cooler/ Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times./back kitchen hand sink blocked by boxes.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./egg rolls, walk in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket soiled.

Basic - Time/temperature control for safety food thawed in an improper manner./raw shrimp thawed in standing water/ Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over vegetables in upright freezer. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by front counter. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets lowboy cooler.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer on prep table.

Basic - Walk in cooler shelves have accumulation of soil residues.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator took trash out of back door, returned to kitchen and began working with food without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over krab stick in walk in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items not date marked in walk in cooler, operator corrected. Corrected On-Site

Basic - Buildup of grease on hood filters.

Basic - Food stored on floor. Boxes of food on floor in walk in freezer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled in walk in cooler.

Basic - Stored food not covered. Multiple open cans not covered in lowboy cooler.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.