GANIM'S JUNO BCH CAFE

High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 2 flys landing on dirty dishes by dish machine; approximately 3 flys in dining area landing on menus, on dining counter where customers eat, and on sauce bottles; approximately 20 small flying insects landing on clean equipment, on prep table, on canned products, and on dry storage products Advised operator to remove flying insects, and to sanitize equipmentAdmin Complaint Admin Complaint - From follow-up inspection 2026-01-13: Observed one fly in the dining area landing on customer and chairs; approximately 3 live small flying insects in the prep area landing bottles of oil and dry storageAdmin Complaint Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2026-01-13: License still expired at the time of inspectionAdmin Complaint Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across flat top grill: Cold smoked salmon stored over cooked sausages At low boy by grill: Raw steaks stored over cheese blinz At Walk in cooler: raw fish stored over liquid eggs Raw beef stored over Canadian bacon, and Groound beef stored over butter Chef and Operator stored properly Corrected On-Site Warning - From follow-up inspection 2026-01-13: At walk in cooler: cold smoked salmon stored over cut tomatoes, feta cheese, and other ready to eat products Operator stored properly Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At cook line handwashing station: employee dumping oil into a pan in the hand wash station Employee switched to dumping sink Corrected On-Site Warning - From follow-up inspection 2026-01-13: At Hand wash station by toaster evidence of drinks being dumped into sink; observed a straw in the handwash sink Admin Complaint

Intermediate - - From initial inspection : 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 - From follow-up inspection 2026-01-13: No proof of training for some employees Time Extended

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. Employee handled dirty dishes then grabbed clean dishes to put away; no handwash Operator spoke to employee and employee washed their hands Corrected On-Site Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touch their neck then grabbed plates to serve to customers; no handwash Operator spoke to employee and employee washed their hands Corrected On-Site Warning

High Priority - Live, small flying insects found Approximately 2 flys landing on dirty dishes by dish machine; approximately 3 flys in dining area landing on menus, on dining counter where customers eat, and on sauce bottles; approximately 20 small flying insects landing on clean equipment, on prep table, on canned products, and on dry storage products Advised operator to remove flying insects, and to sanitize equipmentAdmin Complaint Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across flat top grill: Cold smoked salmon stored over cooked sausages At low boy by grill: Raw steaks stored over cheese blinz At Walk in cooler: raw fish stored over liquid eggs Raw beef stored over Canadian bacon, and Groound beef stored over butter Chef and Operator stored properly 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 held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 4 bags and a half of hash browns on time control, not thrown away at time of expiration, were placed into walk in cooler Educated chef and operator on proper time control procedures Chef discarded products Warning

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 4 bags and a half of hash browns on time control, not thrown away at time of expiration, were placed into walk in cooler Educated chef and operator on proper time control procedures Chef discarded products Warning

Intermediate - Handwash sink used for purposes other than handwashing. At cook line handwashing station: employee dumping oil into a pan in the hand wash station Employee switched to dumping sink Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Owner provided at the end of inspection Corrected On-Site

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 - Food stored on floor. At prep area: Melons in bucket stored on floor Employee removed from floor Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracking raw shell eggs, proceeded to prepare plate with ready to eat food. not washing hands. Advised operator of proper handwashing when handling raw shell eggs. Warning

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee using soiled dry wiping cloth, not washing hands. Advised operator of proper hand washing. Warning

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. Bare hand contact, cook touching sliced cheese, cooked egg omelette, not washing hands. Advised operator about proper handwashing. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly landing on cut ham. Operator unable to kill fly. 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. At flip top cooler, raw fish (57F - Cold Holding); raw hamburgers (48F-Cold holding); smoked salmon (57F - Cold Holding) cooked sausage(55F-Cold holding), cooked chicken(54F-Cold holding), cooked ground beef(53F-Cold holding), sliced cheese(60F-Cold holding); shredded cheese(50F-Cold holding); cooked shrimp(45F-Cold holding) not prepared or portioned today. Operator stated items held in unit since 7:00am. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #1 sliced ham (55F@10:42, since 7:00am- Cooling)55F @ 11:25; sliced tomatoes (54F@10:45, since 7:00am- Cooling)55F @11:25. Operator stated items held in unit since 7:00am. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, raw fish (57F - Cold Holding); raw hamburgers (48F-Cold holding); smoked salmon (57F - Cold Holding) cooked sausage(55F-Cold holding), cooked chicken(54F-Cold holding), cooked ground beef(53F-Cold holding), sliced cheese(60F-Cold holding); shredded cheese(50F-Cold holding); cooked shrimp(45F-Cold holding) not prepared or portioned today. Operator stated items held in unit since 7:00am. See stop sale. 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. Flip top cooler #1 sliced ham (55F@10:42, since 7:00am- Cooling)55F @ 11:25; sliced tomatoes (54F@10:45, since 7:00am- Cooling)55F @11:25. Operator stated items held in unit since 7:00am. See stop sale. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline, an open Bottle of Gatorade at flip top cooler, prep area. Operator removed. Corrected On-Site Warning

Basic - Soiled dry wiping cloth in use. Observed cook using dry wiping cloth to wipe hands and food equipment surfaces. Repeat Violation Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook-line; employee cracked raw shell eggs and then handled ready-to-eat bacon, no hand wash. Discussed with employee, employee washed hands. Corrective Action Taken Warning

High Priority - Raw animal food stored over canned/bottled drinks. At outside storage area by ice machine; raw shell eggs stored over bottled milk. Operator moved eggs. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Triple door flip top cooler ; sliced tomatoes (47°F - Cold Holding); grilled chicken (46°F - Cold Holding); ground beef (49°F - Cold Holding) Single door left side flip top cooler ; hash brown casserole (50°F - Cold Holding); cut tomatoes (46°F - Cold Holding). Operator stated being held less than 4 hours, placed items on ice. At cook line; French toast batter (60°F - Cold Holding). Operator stated being held using TPHC. Item not time marked or on written plan. Operator applied appropriate time mark. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; corned beef hash (120°F - Hot Holding), being held in pan in front of grill. Operator stated being held on time, not on written plan and no time mark. Operator stated being held less than 2 hours, placed appropriate time mark. Corrective Action Taken Warning