ANGRY MOON CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw bacon stored above whip cream, discussed with employee who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Approximately 1 live roach under coffee machine at front counter. Approximately 2 live roaches crawling on wall under pastry case at front counter with soda can cases being stored. Discussed with operator to eliminate roaches and clean and sanitize areas. Repeat Violation Warning

Basic - Dead roaches on premises. Approximately 1 dead roach on top of reach in cooler at front counter . Approximately 2 dead roaches under reach in cooler at front counter. Approximately 3 dead roaches under oven in kitchen. Approximately 2 dead roaches under three compartment sink in back of kitchen. Approximately 6 dead roaches around and behind reach in freezer in back of kitchen. Approximately 2 dead roaches on floor under wine bar counter top. Discussed with operator to clean and sanitize areas. Repeat Violation Warning

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu multiple eggs Benedict's and smoked Scottish dish containing raw ingredients not identified on menu, discussed with operator. Warning - From follow-up inspection 2026-02-14: Time Extended

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. Employee wiped face and without washing hands employee handed clean and sanitized utensils, discussed with operator employee washed hands. Corrected On-Site Warning

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. Employee removed card board from floor and without washing hands employee used spatula to remove food from flat top stove, discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw bacon stored above sliced cheese, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Approximately 2 live roaches on seasoning shelf crawling on containers of seasoning. In kitchen approximately 1 live roach under hand washing sink on floor next to walk in cooler door. In kitchen approximately 3 live roaches behind reach in freezer on wall, discussed with operator to kill all roaches and clean and sanitize all areas. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on shelf above flat top stove butter (84F - Hot Holding) per operator product prepared this morning approximately 1 hour ago and hot held until served, discussed with operator who placed product on stove to reheat to 165F+. In kitchen on top of flip top cooler house made hollandaise sauce (79F - Hot Holding) per operator product prepared approximately 2 hours ago and held at room temperature until served, discussed with operator who moved product to time is a public health control and time marked product. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with chef and email copy of big 6. Warning

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. Reviewed with chef and emailed clean up poster. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on shelf in front of cook line cut tomatoes (72F - Cooling) at 10:00 since 8:30 to 72F at 10:20, at this current rate of cooling product will not reach 40F within 4 hours, discussed with operator who moved product to reach in cooler. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu multiple eggs Benedict's and smoked Scottish dish containing raw ingredients not identified on menu, discussed with operator. 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/ No certified food manager on duty with more than 4 employees working, discussed with chef. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter wine bar no paper towels provided, discussed with chef who provided paper towels. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. At front counter wine bar no soap provided, discussed with chef who provided soap. Corrected On-Site Warning

Basic - Dead roaches on premises. In kitchen approximately 4 dead roaches behind reach in freezer. In kitchen approximately 1 dead roach under hand washing sink. In kitchen approximately 1 dead roach at door way on floor next to door jam, discussed with operator to clean and sanitize areas. Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cup with handle stored inside of egg wash with handle fully submerged, discussed with chef who removed cup. Corrected On-Site Warning

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. At front coffee counter single service lids and cups stored under paper towels at hand washing sink exposed to splash, discussed with chef who removed products. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. In kitchen multiple squeeze bottles with cooking oil and sauces not labeled, discussed with operator to label bottles. Warning

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. Front counter make table - sliced ham (59F - Cold Holding); dill cream cheese (61F - Cold Holding); Barata (59F); goat cheese (60F - Cold Holding); crumbled blue cheese (60F - Cold Holding); sliced portioned smoked salmon (60F - Cold Holding); cut cherry tomatoes (59F - Cold Holding); roasted red peppers (63F - Cold Holding) operator states all the above foods were not prepared or portioned today held overnight and more than 4 hours - see stop sale. Warning - From follow-up inspection 2024-03-26: Front counter make table - Swiss cheese 53F, provolone cheese 52F, dill cream cheese 54F. Not portioned or prepared today held over night and more than 4 hours - see stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table - sliced ham (59F - Cold Holding); dill cream cheese (61F - Cold Holding); Barata (59F); goat cheese (60F - Cold Holding); crumbled blue cheese (60F - Cold Holding); sliced portioned smoked salmon (60F - Cold Holding); cut cherry tomatoes (59F - Cold Holding); roasted red peppers (63F - Cold Holding) operator states all the above foods were not prepared or portioned today held overnight and more than 4 hours - see stop sale. Warning - From follow-up inspection 2024-03-26: Front counter make table - Swiss cheese 53F, provolone cheese 52F, dill cream cheese 54F. Not portioned or prepared today held over night and more than 4 hours - see stop sale. Admin Complaint

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Pooled eggs over cur tomatoes- operator moved cut tomatoes. Corrected On-Site Repeat Violation Admin Complaint

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. Front counter make table - sliced ham (59F - Cold Holding); dill cream cheese (61F - Cold Holding); Barata (59F); goat cheese (60F - Cold Holding); crumbled blue cheese (60F - Cold Holding); sliced portioned smoked salmon (60F - Cold Holding); cut cherry tomatoes (59F - Cold Holding); roasted red peppers (63F - Cold Holding) operator states all the above foods were not prepared or portioned today held overnight and more than 4 hours - see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table - sliced ham (59F - Cold Holding); dill cream cheese (61F - Cold Holding); Barata (59F); goat cheese (60F - Cold Holding); crumbled blue cheese (60F - Cold Holding); sliced portioned smoked salmon (60F - Cold Holding); cut cherry tomatoes (59F - Cold Holding); roasted red peppers (63F - Cold Holding) operator states all the above foods were not prepared or portioned today held overnight and more than 4 hours - see stop sale. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink - used to dump ice instructed operator on proper hand sink policy. 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/ at time of inspection 5 employees were present. Repeat Violation Warning

Intermediate - No measuring device available at time of inspection for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning

Basic - Employee eating in a food preparation or other restricted area. Half eaten corn on the Cobb sitting on top of convection oven - operator stated it was an employee food - operator removed. Corrected On-Site Warning

Basic - Food not stored at least 6 inches off of the floor. Operator moved containers of oil and vinegar and a case of roasted peppers to shelves. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched probe thermometer; walked inside waking cooler; touched hat; put gloves and started cooking food; no handwash Educated and asked to wash hands before putting gloves in to work with food;

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 cleaning dirty plates proceeded to unload dishwasher and clean bowls Educated employee

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 touched hat and scratched leg touching his pants; touched clean pans and started to work with food; advised to wash hand after changing tasks or touching uniform;

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee discarded old coffee grinds from espresso holder by touching / slamming it on the rim of garbage can; refilled with coffee and placed back inside espresso machine to make new cup of coffee; Advised to sanitize or use different container to discard old coffee grinds

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak not commercially packaged stored with ice cream commercially packaged in chest freezer Advised operator to store properly

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (46F - Cold Holding); sliced ham (47F - Cold Holding) raw shell eggs (54F - Cold Holding) in sandwich table at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; Advised operator to move foods in different working cooler; or use TPHC and discard after four hours ; 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. pulled eggs (50-49 F - Cooling)at 9:36 to 51 F at 9:50 since 9:00; in sandwich table at cook line; at this rate food will not reach 41 F or below within 4 hours; thermometer inside cooler not working properly; advised to move food to ice or use TPHC form;

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise sauce (88F - Hot Holding) spinach (100F - Hot Holding) on top of cooler at cook line and on speed rack at cook line ; as per operator food outside for approximately 1 hour; as per operator using TPHC form; no form; no time mark either; operator could not find TPHC form; printed form and operator time marked Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit- sandwich table at cook line

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

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/

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Admin Complaint

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

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 - Floor tiles missing and/or in disrepair- throughout many parts of the establishment Repeat Violation

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. cream of mushroom (56F - Cooling) in walk-in cooler; as per operator food prepared yesterday afternoon; food stored in plastic container and covered; food never reached 41° F or below within 6 hours. See stop Sale Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pooled eggs (49-50F - Cooling)at 9:40 to 49 F at 10:05 since 9:00 in walk-in cooler food covered pooled eggs (49-50F - Cooling)at 9:30 to 54 F at 10:05 since 9:00; in reach in cooler at cook line; food next to flat top; cooler left opened in between orders; At this rate foods will not reach 41° F within 4 hours; operator placed foods in ice closed cooler; Corrective Action Taken Warning

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices- plastic container used for diced ham has big chips and cracks; educated person in charge ; 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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. 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

Intermediate - No soap and paper towels provided at handwash sink at front counter; Operator unable to provide Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - Floor tiles missing and/or in disrepair- kitchen; front counter; dining room; Warning

Basic - Heavy grease on the floors- kitchen and front counter Warning

Intermediate - Handwash sink used for purposes other than handwashing. Scoop stored at kitchen hand sink - operator removed. Corrected On-Site 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. Front counter hand sink - operator provided. Corrected On-Site 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. Warning

Basic - Floor not cleaned when the least amount of food is exposed. Floor between make table and grill excessive food debris and grease. Warning