GSJ BAKERY AND BON RESTO LLC

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. At walk in cooler: cooked chicken (60F at 9:31am - Cooling) as per operator stored since 8pm yesterday ; cooked turkey (53F at 9:33am - Cooling) as per operator stored since 8pm yesterday ; cooked pork (55F at 9:37am - Cooling) as per operator stored since 3:00pm yesterday ; cooked vegetable soup (51F at 9:46am - Cooling) as per operator stored since 10:00am; Products covered and stored in deep containers The products never cooled down to 41F within a total of 6 hours See stop sale Repeat Violation Admin Complaint - From follow-up inspection 2026-02-20: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked pasta (55F at 8:57am - Heated Cooling) as per operator stored since 4pm yesterday The product never cooled down to 41F within a total of 6 hours See stop sale Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (60F at 9:31am - Cooling) as per operator stored since 8pm yesterday ; cooked turkey (53F at 9:33am - Cooling) as per operator stored since 8pm yesterday ; cooked pork (55F at 9:37am - Cooling) as per operator stored since 3:00pm yesterday ; cooked vegetable soup (51F at 9:46am - Cooling) as per operator stored since 10:00am; Products covered and stored in deep containers The products never cooled down to 41F within a total of 6 hours See stop sale Warning - From follow-up inspection 2026-02-20: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked pasta (55F at 8:57am - Heated Cooling) as per operator stored since 4pm yesterday The product never cooled down to 41F within a total of 6 hours See stop sale Admin Complaint

Intermediate - - From initial inspection : 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. Emailed poster to operator Repeat Violation Repeat Violation Admin Complaint - From follow-up inspection 2026-02-20: Time Extended

Intermediate - - From initial inspection : 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. Provided operator with email copy of clean up poster. - From follow-up inspection 2025-09-29: Same Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler chicken stew (56F - Cooling) per operator product prepared yesterday and held in walk in cooler overnight to cool. Product never reached 41F within 6 hours see stop sale. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cleaning chemical and without washing hands employee put on gloves and started to scoop rice onto Togo plate. Discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled cloth used to wipe tables without washing hands employee began to handle clean tongs used for cooked empanadas. Discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler chicken stew (56F - Cooling) per operator product prepared yesterday and held in walk in cooler overnight to cool. Product never reached 41F within 6 hours see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on prep table garlic in oil (83F - Cold Holding) per operator product removed from cooler approximately 1 hour ago and forgot about product on table. Operator removed some product placed into pot of beans and then placed back into walk in cooler to chill. Discussed cold holding with operator. 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. In pastry warmer in kitchen beef pastry (118F - Hot Holding); fish empanadas (125F - Hot Holding) per operator products cooked approximately 30 minutes ago. Discussed hot holding with operator, operator moved empanadas to reheat, at recheck beef pastry (198F - Hot Holding); fish empanadas (171F - Hot Holding). Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. In kitchen sanitizer tablets stored above food prep table with deep fryers. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large bin of cooked goat (113F - Cooling) at 9:10 since 7:30 to 106F at 9:25 at this current rate of cooling product will not reach 70F within 2 hours discussed cooling with operator who moved product to reach in freezer. Corrective Action Taken Warning

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. In display case in lobby fresh lemonade and passion fruit juice made and bottled in house not bearing minimum label required. Discussed with operator to stop sale until labels added. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire prob thermometer Repeat Violation Admin Complaint

Basic - Dead roaches on premises. 25 +/- dead roaches In kitchen on floor next to storage racks of clean and sanitized dishes. Discussed with operator who cleaned and sanitized areas. Corrected On-Site Warning

Basic - Food stored on floor. In walk in cooler bags of potato's stored on floor operator placed on shelf. Corrected On-Site Warning

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. In kitchen black smoke vapors on walls and ceiling. Warning

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Inside kitchen in dish storage area 4x 20lb propane tanks.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. In kitchen 4 deep fryers with no hood or fryer suppression system. In kitchen 2 Separate propane stoves in middle of kitchen no hood or fire suppression system.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding beef patties 120F in hot box front line .... Rice , sauce, pork , turkey all at 130-131F in tall hot box at kitchen, food being held less than 4 hours . Operator time marked . Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored...multiple cleaner spray bottles stored with cleaned utensils, backing tools at speed racks . Operator removed Corrected On-Site

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment...hot holding temperature. Reviewed hot holding temperature with manager .

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...multiple food not date marked which was prepped over 24 hours. Employee date marked. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Trash receptacles not provided where needed in establishment by the handwashing sink at front line .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding cooked to serve pork 89°, turkey 87° on the prep table being held more than 4 hours .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding cooked to serve pork 89°, turkey 87° on the prep table being held more than 4 hours . Stop sale issue. Recommend operator discarded food.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm in 3CS. Operator drained and refilled with 100 ppm chlorine. 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. Observed in walk-in cooler, cooked spaghetti, cooked pork, rice, beans, all more than 24 hours, no date mark.

Basic - Exterior back door has a gap at the threshold that opens to the outside.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shelled eggs above unwashed produce. Operator place raw shelled eggs on lower shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on mixing bowl.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a tray stored in hand wash sink. Operator removed 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. Observed hard boiled eggs that were made 1/15 not dated marked. Operator dated 2/15 Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed wood shelf in dry storage.

High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen vegetables in to go bags. Operator stated he buy food grade bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walkin refrigerator raw fish above cooked chicken. Operator place raw fish on lower shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door refrigerator ; fish patties,shredded cheese,cooked rice overnight (51-53°F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 2 door refrigerator ; fish patties,shredded cheese,cooked rice overnight (51-53°F - Cold Holding). See stop sale.

Basic - Cardboard used to line food-contact shelves. Observed near food prep table on lower shelf near walkin refrigerator.