THE LITTLE CLUB

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee waiting for prep food as soon he got order , employee washed hands after discussion. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ... home made Greek sauce date marked 3/30, home made blue cheese sauce date marked 3/27 at walk in cooler . See stop sale issue . Employee discarded food . Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ... home made Greek sauce date marked 3/30, home made blue cheese sauce date marked 3/27 at walk in cooler . ...Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants... vacuum packaging raw pork in walk in freezer . Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 82F in salad station by the kitchen, food not prepped or portioned today , food being held less than 4 hours. Employee time marked Corrective Action Taken

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants... vacuum packaging raw pork in walk in freezer . Stop sale issue . Employee discarded food. Corrective Action Taken

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants...vacuum packaging raw pork in walk in cooler . Employee discarded food. Corrective Action Taken 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.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. ...salmon , snappers in walk in cooler .See stop sale. Chef discarded

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use...walk in cooler, walk in freezer . Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....murnay sauce , Boursin sauce , Demi glaze, beef shoulders, corn beef, chicken stock, bunch of sea food ( crab, shrimp, lobster ,salmon, snapper, fish etc) , pot pie in walk in freezer .... Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. ...salmon , snappers in walk in cooler .

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....murnay sauce , Boursin sauce , Demi glaze, beef shoulders, corn beef, chicken stock, bunch of sea food ( crab, shrimp, lobster ,salmon, snapper, fish etc) , pot pie in walk in freezer .... Stop sale issue . Chef discarded . Repeat Violation Admin Complaint

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants..... Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....murnay sauce , Boursin sauce , Demi glaze, beef shoulders, corn beef, chicken stock, bunch of sea food ( crab, shrimp, lobster ,salmon, snapper, fish etc) , pot pie in walk in freezer .... Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. ...salmon , snappers 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....meatballs was cooked two days . Employee date marked. Corrected On-Site

Basic - Stored food not covered....meatballs in walk in cooler . Employee covered Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...pasta flour . Employee labeled Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.... Salmon in reduce oxygen packagingthawing in cooler without opening bag . Chef opened bag . Corrected On-Site

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Salmon in walk in cooler .

High Priority - Food placed in soiled container/equipment...sauerkraut container moldy . Employee cleaned. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food... cold cut meat with seared tuna at prep line to prepared food. Employee properly seperated. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.... raw salmon above cooked fish in speed rack at walk in cooler . Chef properly stored. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked diced cut chicken 45F in flip top reach in cooler at salad station , food not prepped or portion today . Food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked diced cut chicken 45F in flip top reach in cooler at salad station , food not prepped or portion today . Food being held more than 4 hours . Stop sale issue. Chef discarded food. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding chicken stock 125F in steam table at kitchen, food being held less than 4 hours . Employee reheated food 212F . Corrected On-Site

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....cooked ribey steak in vacuum package without labeled . Chef stated vacuum package today , chef date and time marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...spatulas, container , scoop in handwashing sink at salad station . Employee removed those things . Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Repeat Violation Admin Complaint

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants....vacuum package fish and cook chill food over 48 hours .

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at expo line . Employee provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....gazpacho was prepped Monday , home made ceaser dressing was Monday ( 4 days ago) at walk in cooler . Employee date marked. Corrected On-Site

Basic - Food stored on floor...several pickle containers, other food containers on the floor at walk in cooler . Employee properly stored Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation....avocado with sticker at reach in cooler . Employee cleaned . Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor at kitchen, prep station. Employee properly stored. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container in spring mixed . Employee removed paper towel. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...home made blue cheese sauce date marked 12/1/24 in reach in cooler . Chef discarded food. See stop sale. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition....home made blue cheese sauce date marked 12/1/24 in reach in cooler . Chef discarded food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...spring mixed 49F stored food in double containers at flip top reach in cooler at pantry station , food being held less than 4 hours . Operator voluntarily discarded food . Corrective Action Taken

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

Basic - Stored food not covered....multiple food ,sauces soups not covered at walk in cooler ... potato skins, vegetable fries in tall reach in freezer . Employee covered. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on can opener blade. Operator replaced can opener Corrected On-Site

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....dishwasher handle dirty dishes to washed and the handle clean dishes to air dry. Chef educated dishwasher. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.......cut melon 54° in expo cooler and milk 51° , cream 50°, butter 64° in glass door reach in cooler at server station, per chef being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.......cut melon 54° in expo cooler and milk 51° , cream 50°, butter 64° in glass door reach in cooler at server station, per chef being held more than 4 hours . Stop sale issue . Employee discarded food. cheese cake 55° , heavy cream 55°, creama 55° in dessert cooler at kitchen, per chef food being held less than four hours . Employee discarded food . Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area . Employee provided Corrected On-Site

Intermediate - No soap provided at handwash sink at dishwashing area. Employee provided Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service...provided to operator and displayed . Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance ...employee bathrooms . Chef Closed Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored...in use tong hang on in oven door.

Basic - No handwashing sign provided at a hand sink used by food employees at kitchen, dishwashing area, prep kitchen. Employee provided. Corrected On-Site

Basic - No handwashing sign provided at a hand sink in the bar area. Operator printed and posted a sign. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear kitchen door.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw veal stored above raw mahi in cook line drawers. Operator reorganized Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance in mop sink area not labeled. Operator labeled Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Operator cleaned and sanitized and placed in pan. New holder on order Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon on cook line in rop not frozen. Rop conducted on site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon on cook line in rop not frozen. Rop conducted on site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar