BLUE MOON DINER

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No certified food manager for Edmund. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict's on menu without any indication that food is served raw or undercooked. Warning - From follow-up inspection 2025-10-14: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Admin Complaint - From follow-up inspection 2025-10-14: 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. At walk in cooler- Hollandaise sauce 60F at 2:00( cooling since 8:00) cooked potatoes 83F at 2:00( cooling since 8:00)- at current rate of cooling food did not reach to 41F within remaining time- see stop sale. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched their face and then put on gloves and engaged in food preparation without washing their hands- educated operator- employee washed their hands. Corrective Action Taken Warning

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. At dishwashing area- employee handled dirty dishes than handled clean dishes without changing their gloves and washing their hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw shell eggs stored over cut ham and sliced cheese- operator removed and stored properly. At walk in cooler raw sausage over milk-operator stored and properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler Raw shell eggs -46-49F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. On top of the reach in cooler by cookline - Raw shell eggs 83F- cold holding - food not prepared or portioned today- food sitting out for 30 minutes- operator placed in reach in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used gloves and touched their face and engaged in food preparation without changing their gloves or washing their hands.- educated operator - employee washed their hands. Corrective Action Taken 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 walk in cooler sliced white cheese 49F- cold holding, cooked potato salad 49F- cold holding, , diced yellow cheese 49F- cold holding, block cheddar cheese 49F- cold holding, , red sauce 48F- cold holding, cut melon 49F- cold holding, raw bacon 48F- cold holding, broth 49F- cold holding, cut cabbage 49F- cold holding, feta cheese 49F- cold holding, cooked eggs 49F- cold holding, cooked potatoes 48F- cold holding batter 50F- cold holding ,corn beef 48F- cold holding, cooked egg 48F- cold holding - food not prepared or portioned today- food out of temperature overnight - 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. At flip top cooler by cookline- cut melon 54F at 1:30( cooling since 7:00AM), sausage 52F- cold holding, pooled eggs 50F at 1:30( cooling since 7:00AM), shredded yellow cheese 48-52F- at 1:30( cooling since 7:00AM), cut sausage 50F at 1:30( cooling since 7:00), diced tomatoes 48-52F- at 1:30( cooling since 7:00) shredded white cheese 49F at 1:30( cooling since 7:00), diced ham 48F at 1:30( cooling since 7:00)- at current rate of cooling food will not reach to 41F within 4 hours- see stop sale. At walk in cooler -pooled eggs 50F at 2:00( cooling since 7:00) - at current rate of cooling food did not reach to 41F within 4 hours- see stop sale . Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler Raw shell eggs -46-49F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. 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- Hollandaise sauce 60F at 2:00( cooling since 8:00) cooked potatoes 83F at 2:00( cooling since 8:00)- at current rate of cooling food did not reach to 41F within remaining time- see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler sliced white cheese 49F- cold holding, cooked potato salad 49F- cold holding, , diced yellow cheese 49F- cold holding, block cheddar cheese 49F- cold holding, , red sauce 48F- cold holding, cut melon 49F- cold holding, raw bacon 48F- cold holding, broth 49F- cold holding, cut cabbage 49F- cold holding, feta cheese 49F- cold holding, cooked eggs 49F- cold holding, cooked potatoes 48F- cold holding batter 50F- cold holding ,corn beef 48F- cold holding, cooked egg 48F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. At walk in cooler ham 46F- cold holding milk 46F- cold holding - food not prepared or portioned today- food out of temperature for 1 hour- operator moved to reach in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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. At flip top cooler by cookline- cut melon 54F at 1:30( cooling since 7:00AM), sausage 52F- cold holding, pooled eggs 50F at 1:30( cooling since 7:00AM), shredded yellow cheese 48-52F- at 1:30( cooling since 7:00AM), cut sausage 50F at 1:30( cooling since 7:00), diced tomatoes 48-52F- at 1:30( cooling since 7:00) shredded white cheese 49F at 1:30( cooling since 7:00), diced ham 48F at 1:30( cooling since 7:00)- at current rate of cooling food will not reach to 41F within 4 hours- see stop sale. At walk in cooler -pooled eggs 50F at 2:00( cooling since 7:00) - at current rate of cooling food did not reach to 41F within 4 hours- see stop sale . Warning

Intermediate - Handwash sink used for purposes other than handwashing. Metal pitcher in hand sink by cookline- operator removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Manager or person in charge lacking proof of food manager certification. No certified food manager for Edmund. Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict's on menu without any indication that food is served raw or undercooked. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored over prep counter- operator removed. Corrected On-Site Warning

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler- in use bananas with stickers still attached. Repeat Violation Admin Complaint

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed banana stored over cut tomatoes - operator removed. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping clothes in cookline prep counter. Repeat Violation Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects found At front counter bar/ server station approximately 4 small flying insects landing on in use ice scoop wall and bottle of balsamic vinegar. At dinning room area approximately 20 small flying insects landing on dining room walls. At back door hallway- approximately 5 small flying insects landing on soda boxes and wall. At dishwashing/ prep kitchen area- approximately 5 small flying insects landing on single service containers and wires above prep table. Repeat Violation Admin Complaint - From follow-up inspection 2025-06-27: At front counter bar/ server station approximately 3 small flying insects landing on shelf above shake machine and walls. At dinning room area approximately 10 small flying insects landing on dining room walls. At back door hallway- approximately 5 small flying insects landing on soda boxes and wall. At dishwashing/ prep kitchen area- approximately 4 small flying insects landing on single service containers and wires above prep table Admin Complaint

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- Hard boiled eggs ( peeled) 51F at 10:00 ( cooling overnight ) - at current rate of cooling food did not reach to 41F within 6 hours - see stop sale. Warning

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. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator employee washed hands. Repeat Violation Admin Complaint

High Priority - Live, small flying insects found At front counter bar/ server station approximately 4 small flying insects landing on in use ice scoop wall and bottle of balsamic vinegar. At dinning room area approximately 20 small flying insects landing on dining room walls. At back door hallway- approximately 5 small flying insects landing on soda boxes and wall. At dishwashing/ prep kitchen area- approximately 5 small flying insects landing on single service containers and wires above prep table. Repeat Violation Admin Complaint

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- Hard boiled eggs ( peeled) 51F at 10:00 ( cooling overnight ) - at current rate of cooling food did not reach to 41F within 6 hours - see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- Cut ham 52-54F- cold holding, Cooked sausage 66F- cold holding, sliced ham 48-50F- cold holding, sliced turkey 48-51F- cold holding, cooked onions 45-47F- cold holding , diced cheese 45-47F- cold holding- food not prepared or portioned today- as per operator- food out of temperature for 3 hours - operator placed ice bags in food to quick chill. Repeat Violation 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. At flip top cooler- sliced tomatoes 44F at 9:50 to 44F at 10:10 ( cooling since 8:00)- at current rate of cooling food will not reach to 41F within remaining time- operator placed ice bags on food to quick chill. Corrective Action Taken Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Edmund Dayan - no proof Repeat Violation Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water at cookline prep counter- operator removed. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler - in use avaocoads and bananas with stickers attached not washed properly- educated operator - employee removed. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects found At front counter bar/ server station approximately 2 small flying insects landing on reach in cooler and wall. At dinning room area approximately 15 small flying insects on dining room walls. At dishwashing/ prep/ kitchen area- approximately 5 small flying insects landing on single service containers. At back door hallway- approximately 2 small flying insects landing on soda boxes and wall. Repeat Violation Admin Complaint - From follow-up inspection 2025-06-25: At dinning room / front counter area approximately 12 small flying insects on dining room walls. At dishwashing/ prep/ kitchen area- approximately 5 small flying insects landing on single service containers. At back door hallway- approximately small flying insects landing on soda boxes and wall. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Metal pitcher in hand sink by cookline- operator removed. Repeat Violation Warning - From follow-up inspection 2025-06-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2025-06-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Warning - From follow-up inspection 2025-06-25: 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. At dishwashing area+ employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator- employee washed hands. Corrective Action Taken Warning

High Priority - Live, small flying insects found At front counter bar/ server station approximately 2 small flying insects landing on reach in cooler and wall. At dinning room area approximately 15 small flying insects on dining room walls. At dishwashing/ prep/ kitchen area- approximately 5 small flying insects landing on single service containers. At back door hallway- approximately 2 small flying insects landing on soda boxes and wall. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler,er- raw shell eggs stored above cooked sausage- operator removed and stored properly. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cookline on top of flip top cooler- raw shell eggs 66F- cold holding - food left out on counter- as per operator food out of temperature for 30 minutes- operator placed in reach in cooler to quick chill. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- cut ham 51-52F- cold holding, cut sausage 52-54F- cold holding, cut Melon 51-55F- cold holding, milk 52-61F- cold holding, shredded cheese 54F- cold holding , sliced cheese 52-54F- cold holding, cooked sausage 55F- cold holding, cooked sausage patties 55F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator moved food to walk in cooler to quick chill. 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. At flip top cooler at cookline- cut tomatoes 52-54F at 9:40 to 52-54F at 10:00 ( cooling since 8:30)- at current rate of cooling food will not reach to 41F within remaining time- operator moved to reach in freezer to quick chill. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Metal pitcher in hand sink by cookline- operator removed. Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Warning

Basic - Food stored on floor. At walk in cooler- bucket of cooked potatoes stored on the floor. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline- in use avocados with stickers attached. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline counters wet/ soiled wiping cloth stored on cutting board. Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw pork sausage links over onions and melons at walk in cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: sausage patties (58F - Cold Holding) Observed in pan resting on top of drop in pans of flip top cooler at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator placed product back inside cooler. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Oven cleaner spray and burn spray stored in cabinet over prep table where spices and canned food items are stored. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Observed at cook line. Advised operator to correct to 50-100ppm chlorine sanitizer. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Measuring cup and spatula in hand wash sink on cook line. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. Repeat Violation Admin Complaint

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food handling employees currently on shift, no certified food manager present at time of inspection. Repeat Violation Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have heavy rust and pitting. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee crack raw shell eggs and then handle a spatula to an omelette. Inform employee about proper hand washing. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiped hands with soiled wiping cloth and handle clean plates without washing hands. Explained employee proper hand washing Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed one flat of eggs on cook line temperature 69F. Per operator less than one hour. Operator placed eggs in cooler. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer 200+ Ppm. Employee diluted rechecked 100 Ppm Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed measuring cup ,knives and spatula in hand washing sink at cook line. Employee removed Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Edmund Dayan schedule test May 8 or 9 Repeat Violation Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above make table in kitchen Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf above make table Warning

Basic - Floor not cleaned when the least amount of food is exposed. Operator cleaned floor. Corrected On-Site Warning

Basic - Food stored on floor. Observed plastic container of oil stored on kitchen floor. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken sitting in sink out at room temperature without water running on it. Employee removed and placed in walk-in cooler. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados over tuna Saladin walk-in cooler. Warning

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

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. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing hands- educated operator employee washed hands. Corrected On-Site Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employees crack raw shell egg then without washing there hands- handled spatula to serve cooked eggs- educated operator- employee washed hands. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler near cookline- raw shell eggs stored over blueberries- operator removed raw shell eggs. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- mashed potatoes 103F at 9:20 to 96-101F at 10:00( cooling since 9:00)- food overstacked and covered- at current rate of cooling food will not reach 70F within remaining hour- operator moved to reach in freezer to quick chill. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by cutting board on top on sink at dishwashing area- operator removed cutting board. Corrected On-Site Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled in kitchen area. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Food stored on floor. Container of oil stored on floor - operator moved off floor. Corrected On-Site Warning

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler -stickers on avocados at cookline- operator removed. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in cook line hand wash sink and ware washing hand wash sink. Operator removed Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink Repeat Violation Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment was issued a warning on previous routine, call back was never completed. Repeat Violation Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on walk in cooler shelving Warning

Basic - Ceiling tile missing. Observed above walk in cooler Warning

Basic - Employee eating in a food preparation or other restricted area. Employee eating at expo line. Warning

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2021-07-19: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. The floor by the make table has two large chunks missing, unsealed concrete exposed. Repeat Violation Warning - From follow-up inspection 2021-07-19: Time Extended

High Priority - Employee scraped dirty dishes then put away clean dishes without washing hands. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese (62°F - Cold Holding). Cheese on line for under 3 hours. Operator moved excess to walk in cooler. Corrective Action Taken Warning

High Priority - Unwashed produce over raw bacon. Operator moved bacon. Warning

Intermediate - Handwash sink not working in food preparation area. Operator has parts for repair. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator brought towels. Corrected On-Site Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad from the day prior not date marked. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Operator put on hat. Corrected On-Site Warning

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. The floor by the make table has two large chunks missing, unsealed concrete exposed. Repeat Violation Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket greater than 200ppm. Operator made new at 100ppm. Corrected On-Site Warning