WOODSBYS CAFE

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad dated 2/17, operator discarded. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at dry storage area, operator rotated. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Pepsi drink on top shelf of prep table on cookline, operator removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop on hashbrowns in pull out drawer of grill on cookline. Operator removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables and fruits stored over cases of beer in walk-in cooler.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed eggs sitting on prep table at cookline at room temperature. Per operator they wear out since 7am, advised operator about time plan and labeling with time mark, or placing back under refrigeration. Emailed time plan to operator. Operator filled out and labeled eggs. Corrected On-Site

Basic - Hole in or other damage to wall. Hole in wall above handwashing sink in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink at waitstaff area outside of kitchen. Operator printed sign and posed. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Sooons at bar area next to register. Operator rotated. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired April 1st 2025 Renew license ASAP Operator renewed license during inspection Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. 2 pieces salmon. Vacuum seal not broken. Educated

Intermediate - Identity of food or food product misrepresented. Menu has catfish. Fish is from Vietnam and listed as pangasius not American catfish Operator is not serving the catfish. Will order American catfish instead of product from Vietnam. Will use pangasius for fish fry nite Corrective Action Taken** Corrective Action Taken

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon Operator discarded Corrected On-Site** Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket small make table Gasket walk in cooler

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tuna salad Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. green beans 1.5hrs (139F - Cooling); sausage gravy 1.5hrs (99F - Cooling). Advise operator to immediately put on ice bath and into freezer for temperature recovery Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped coffee in hand sink.

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.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon. Operator removed from packaging Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch. Immediately removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven door Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle In hash brown and corn beef. Operator immediately removed Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Water heater leaking onto floor by ice machine

Basic - Working containers of food removed from original container not identified by common name. Sugar container. Corrected On-Site

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.tested at 0 ppm

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

Basic - Accumulation of debris inside warewashing machine.

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

Basic - Floor tiles missing and/or in disrepair. On the wall by the grill in the kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.microwave soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.interior of the reach in freezer .

Portable fire extinguisher gauge in red zone. For reporting purposes only. In the kitchen

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 the walk in cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. potatoes (57F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes (57F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.slicer soiled

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

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

Basic - Floor tiles missing and/or in disrepair. By the walk in cooler, currently renovating.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Handled dishes then plated mushrooms then back to dishes no wash.

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.

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.

Intermediate - Non-pitting surface rust on food-contact equipment. Prep table , stem table

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

Basic - Equipment in poor repair.ice machine exterior

Basic - Floor area(s) covered with standing water. By the ice machine

Basic - Floor soiled/has accumulation of debris. Throughout the kitchen, under equipment

Basic - Floor tiles missing and/or in disrepair. Near ice machine , under dish machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers and freezers in the facility .

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

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potatoes in RIC in kitchen Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.operator coached dish washer on proper hand washing. 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 beef over union rings Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce steak over potatoes in walk in Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flats held on cook line at room temp. Operator states eggs out less than 1hour will place on tc

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse potatoes in kitchen ric Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (55F - Cold Holding) Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washed hands in triple sink. Operator coached employee on proper hand washing. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hot Potatoes placed in 5 gallon bucket not properly cooled in RIC

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey , operator states prepared over 24 hours.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors customer bathrooms

Basic - Ceiling tile missing in kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen

Basic - Clean utensils or equipment stored in dirty drawer or rack.utensils at dish station

Basic - Cove molding at floor/wall juncture broken/missing.under dish machine , mop sink.

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple purses and coats on dry storage shelf.

Basic - Equipment and utensils not properly air-dried - wet nesting.above hand washing sink

Basic - Equipment in poor repair. Ice machine interior coming apart.

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

Basic - Floor soiled by hand washing sink behind bar

Basic - In-use tongs stored on equipment door handle between uses on stove in kitchen Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.interior of reach in freezer in kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues . RIC in kitchen

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

Basic - Standing water in bottom of reach-in-cooler in bar area

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

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked potatoes (46-47F - Cooling) cooling from Sunday cooked line

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked potatoes (46-47F - Cooling) cooling from Sunday cooked line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw burgers (54F - Cold Holding); cooked sausage (50F) cook line

Intermediate - Handwash sink not accessible for employee use at all times./ speed cart in front of employee Hand sink

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

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

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

Basic - In-use wet wiping cloth/towel used under cutting board./ cook line

Basic - Old labels stuck to food containers after cleaning.

Basic - Water leaking from pipe and/or faucet/handle./ faucet constantly dripping water , bar area .