POPPIES RESTAURANT & DELI

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 45F in walk in cooler. Per manager food was cooked yesterday. Stop sale issue . Repeat Violation Admin Complaint - From follow-up inspection 2025-12-11: Cooling not conducted Admin Complaint

High Priority - - From initial inspection : High Priority - Food with mold-like growth. ...feta cheese in walk in cooler . See stop sale. Operator discarded food. Corrective Action Taken Warning - From follow-up inspection 2025-12-11: Moldy Steak at walk in cooler . Employee discarded Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above pie filling in walk in cooler . Raw hamburger above ready to eat fish kippers in reach in drawer at kitchen. Employee stored properly Repeat Violation Admin Complaint - From follow-up inspection 2025-12-11: Raw lobster above blueberry fillings , raw chicken directly top of the corn hash browns at walk in cooler . Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth. ...feta cheese in walk in cooler .... 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....employee grabbed bagel with bare hand for putting cream cheese on the bagel . Warning - From follow-up inspection 2025-12-11: Issue

High Priority - - From initial inspection : 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....portioned cream cheese 47F in reach in cooler ..... cream cheese 47F in flip top cooler at server station and ham 49F, feats cheese 50F, slice cheese 54F in flip top reach in cooler across from grill at kitchen , food not prepped or portioned today , food being held more than 4 hours . .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 45F in walk in cooler. Per manager food was cooked yesterday. Repeat Violation Warning - From follow-up inspection 2025-12-11: Issue : American cheese 50F, provolone 49F, Swiss cheese 49F in flip top reach in cooler across from grille at kitchen... , feta cheese 50F, blue cheese 48F, chicken salad 47F, egg salad 47F , nova cream cheese in corner salad reach in cooler by wall at kitchen. Food not prepped or portioned today , food being held more than four hours .

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....portioned cream cheese 47F in reach in cooler ..... cream cheese 47F in flip top cooler at server station and ham 49F, feats cheese 50F, slice cheese 54F in flip top reach in cooler across from grill at kitchen , food not prepped or portioned today , food being held more than 4 hours . Stop sale issue , operator dis a food.... Veggie Cream cheese 56F, salmon cream cheese 56F in corner salad reach in cooler at kitchen , food not prepped or portioned today , food being held less than four hours .Employee voluntarily discarded food.... Leafy greens 50F in produce walk in cooler. Commercially packaged food being held less than four hours. Operator removed food to another acceptable cooler . Repeat Violation Admin Complaint - From follow-up inspection 2025-12-11: American cheese 50F, provolone 49F, Swiss cheese 49F in flip top reach in cooler across from grille at kitchen... , feta cheese 50F, blue cheese 48F, chicken salad 47F, egg salad 47F , nova cream cheese in corner salad reach in cooler by wall at kitchen. Food not prepped or portioned today , food being held more than four hours . Stop sale issue . ... Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking..cream cheese , butter in flip top reach in cooler at server station , food being held less than four , manger time marked . Corrected On-Site Warning - From follow-up inspection 2025-12-11: Cream cheese 61F, butter 63F in flip top reach in cooler at bagel station, food not prepped or portioned today , food being held less than hour . Manager tome marked. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....chicken soup 59F in walk in cooler , cooling in dip container greater than 4 inches container . Per manager food was cooked today . Took another temperature about 2 hours later, food temperature is 51F . Employee replaced food in shallow container and removed to walk in freezer . Corrective Action Taken Warning - From follow-up inspection 2025-12-11: Chicken soup 103 F in dipper 5 gallon container , chicken noodle 83F dipper than 4 inches container at walk in cooler . Took another temperature after about 30 minutes. Chicken soup 101F, chicken noodle 80F Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...shrimp salad, chicken salad, tuna salad , coleslaw in walk cooler was prepped 2,3 days ago . Repeat Violation Admin Complaint - From follow-up inspection 2025-12-11: Not observed. AC from initial inspection Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-12-11: Not provided Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observe raw fish above cut fruit in walk-in refrigerator. Operate removed the fish to lower shelf . 2)Observe raw beef above bagels in walk-in refrigerator. Operate removed the raw beef. 3) observe raw fish not commercially packaged in walk-in freezer Andover uncovered cheese cake. Operate moved the raw salmon. Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe at front counter beef (125-132F - Hot Holding).

Intermediate - Handwash sink not accessible for employee use at all times. Observe at cook line hand sink. A 3th pan with onions in hand sink . Operate removed. Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator couldn't fined form. I emailed operator form.

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

Basic - Bowl or other container with no handle used to dispense food. Observe in corn meal. Operate discarded. Corrected On-Site

Basic - Food stored on floor. Observe beans in plastic container stored on floor.

Basic - Stored food not covered. Observe cheese cake in walk-in freezer not covered .

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....gravy 45F in a dipper than 4 inches container at walk in cooler , food was cooked yesterday . Stop sale issue . Employee discarded food. Corrective Action Taken Repeat Violation Admin Complaint

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...00 ppm. Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized due to Dishmachine not sanitizing utensils . Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw steak above sauce butter in glass door reach in cooler by the kitchen. ..raw shell eggs above butter in reach in cooler at kitchen, properly stored eggs . Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw steak, raw chicken above raw sea food in glass door reach in cooler , raw lamb , raw beef above salmon , smoke white fish at reach in drawer at kitchen. Employee properly stored food. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Time/temperature control for safety food re-served to customers....single serve butter, portion cream cheese brought up from customer table to reach in cooler .

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.... Swiss cheese 47F, Swiss cheese 45F in flip top reach in cooler by the bagel oven at front line and stuffed cabbage 50F, potato pancake 51F, cut melon 49F, cooked beets 51F in Deli cooler at top shelf by the bagel side. Food not prepped or portion today , food being held more than 4 hours . ...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....gravy 45F in a dipper than 4 inches container at walk in cooler , food was cooked yesterday .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Swiss cheese 47F, Swiss cheese 45F in flip top reach in cooler by the bagel oven at front line and stuffed cabbage 50F, potato pancake 51F, cut melon 49F, cooked beets 51F in Deli cooler at top shelf by the bagel side. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue ... employee discarded food ..... hot dog 48F, slice turkey 45F, cheese 49F in reach in cooler at cook line , food not prepared or portion today , food being held less than 4 hours , employee voluntarily discarded food ...sour cream 49F, yogurt 48F, cottage cheese 47F in flip top reach in cooler at expo line , food not prepped or portion today , food being held less than four hour , employee removed food to another acceptable cooler . ....all ready to eat and TCS food 44F to 45 F in walk in cooler . Some food prepped today , some are yesterday. Per manager food being held less than 4 hours . Food removed food another acceptable cooler . Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...cream cheese , butter at server station being held less than four hours. .manager discarded food due to unwholesome condition Corrective Action Taken

High Priority - Time/temperature control for safety food re-served to customers....single serve butter, portion cream cheese brought up from customer table to reach in cooler . Manager discarded food after discussion. Stop sale issue . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...stored container, spoons in handwashing at server station. Employee cleaned . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at server station

Intermediate - No soap provided at handwash sink at server station

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. Repeat Violation Admin Complaint

Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoop stored directly top of the ice machine . Employee removed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...butter scoop at 78F water at server station, employee removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees multiple stations at the premises.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...chicken soup 47F, Demi glaze 49F cooling in deep container with tightly covered in walk in cooler . Per chef food was cooked yesterday. Stop sale issue . Employee discarded food. Corrective Action Taken Warning

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...chlorine 00 ppm. Operator fixed it at 100 ppm at time of inspection. Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...sanitized utensils . Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw egg wash above chicken soup at walk in cooler . Chef properly stored . Corrected On-Site Warning

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...cream cheese 68F, milk 47F , whipped butter 46F in flip top reach in cooler at server station , ...... ham, turkey, cheeses , chicken salad, butter , hot dogs , ham burger , smoke salmon all at between 51-53F food not prepped or portion today , cream cheese held more than 4 hours , some are less .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...chicken soup 47F, Demi glaze 49F cooling in deep container with tightly covered in walk in cooler . Per chef food was cooked yesterday. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 12:53 pm slice tomatoes 53F , cut lettuce 51F in reach in cooler at kitchen . Per Prepper food was prepped at 8 am . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cream cheese 68F, milk 47F , whipped butter 46F in flip top reach in cooler at server station , ...... ham, turkey, cheeses , chicken salad, butter , hot dogs , ham burger , smoke salmon all at between 51-53F food not prepped or portion today , cream cheese held more than 4 hours , other food less . Stop sale issue . Operator ice down on food and removed to walk in cooler . Corrective Action Taken Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 12:53 pm slice tomatoes 53F , cut lettuce 51F in reach in cooler at kitchen . Per Prepper food was prepped at 8 am . Stop sale issue . Employee discarded food . Corrective Action Taken Warning

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

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. Warning

Basic - Clean utensils Knife stored between equipment at kitchen. Employee removed . Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler...all reach in cooler at kitchen Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses at server station . Operator removed. Corrected On-Site Warning

High Priority - Employee ate and then engaged in food preparation, without washing hands. Prep cook ate a bagel and cream cheese, touching her lips with her hands, in wait area, then proceeded to refill oatmeal at steam table. Reviewed hand washing with cook. She went to wash her hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 52°F, on ice at cook line. Chef stated eggs were pooled yesterday and stored in walk in cooler over night. Eggs were placed on ice at cook line 2 hours ago. Not enough ice in container, chef added ice. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense flour in prep are. Operator removed. Corrected On-Site

Basic - Equipment and utensils not rinsed between washing and sanitizing. No water set up, only soap and sanitizer in triple sink. Operator set up rinse step. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 76°F at cook line. Operator discarded water. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor at front counter. Operator placed on a shelf. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled in prep area. Operator labeled. Corrected On-Site