SEEDS CAFE

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At rear of establishment, no vacuum breaker at hose Bibb with hose attached.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen dish area, chlorine wiping cloth solution Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to Chlorine 100ppm. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. At front counter, cutting boards have cut marks and is no longer cleanable.

Basic - Silverware/utensils dried with a towel/cloth. At kitchen, employee used towel to dry dishes. Advised operator on proper procedure for drying clean dishes.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At designated hand sink near cook line, water draining slowly.

Basic - Working containers of food removed from original container not identified by common name. At kitchen, working container of food-sugar, removed from original package not labeled. Operator labeled item. Corrected On-Site

High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm); Warning - From follow-up inspection 2025-08-16: Dishwasher (Chlorine 0ppm); Time Extended - From follow-up inspection 2025-08-28: At time of inspection establishment is waiting for part from company - establishment has three compartment sink set up. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees food handler training expired 04/11/25 Warning - From follow-up inspection 2025-08-16: Time Extended - From follow-up inspection 2025-08-28: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline area - non food grade paper towels used to line container with biscuits - operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by coffee station- milk 48F- cold holding - food not prepared or portioned today- food out of temperature for 15 minutes- operator moved to tall reach in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline area under heat lamp- Cooked chicken 124F- hot holding- food out of temperature for 20 minutes- operator placed to be reheated to 165F. At steam table - gravy 116-124F - hot holding- food out of temperature for 30 minutes- operator placed to be reheated to 165F. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler by cookline- non food grade paper towels lining container with sliced cheese inside- operator removed paper. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer - raw Philly beef not commercially packaged stored over French fries - operator removed and stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler- raw shell eggs over cucumber salad - operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- Sausage gravy 122- hot holding- food out of temperature for 30 minutes- operator placed in stove to reheat food to 165F. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cookline area- fan on counter soiled with dust.

High Priority - Non-food grade paper/paper towel used as liner for food container. At kitchen area observed non food grade paper towels lining container with biscuits- operator removed. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm corrected to 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -French toast mix 47f ,dairy 47f less than 4 hour

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.

Intermediate - Handwash sink used for purposes other than handwashing. -handsink used to rinse part of blender

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

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/

Basic - Cutting board has cut marks and is no longer cleanable. -small cooler by ice machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled

Basic - Working containers of food removed from original container not identified by common name. -sugar

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. Glass dishwasher tested at 0ppm. Operator attempted to prime sanitizer. Sanitizer will not prime. Operator called for service. Triple sink already set up Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Plastic handled to go bags used in direct contact with bread stored in reach in freezer. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease. Observed at hood filters

High Priority - Operating with an expired Division of Hotels and Restaurants license....operator trying to renew it at time of inspection Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above roasted paper in flip top reach in cooler at kitchen, raw shell eggs above vegetables at tall reach in cooler . Employee properly stored food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....roasted pepper 45°, cheese 44° sausages 46° in bottom shelf in flip top reach in cooler at kitchen, raw bacon 46 in bottom shelf in tall reach in cooler at front , food being held less than four hours. Operator moved food to acceptable shelf . Corrective Action Taken

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.

Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on the counter at front . Employee moved. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up...spoons at front line. Operator moved. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength...00 ppm.

Basic - Working containers of food removed from original container not identified by common name...buttery oil, water squeezed bottles.

Basic - Plumbing system in disrepair. Hot water faucet in the men's restroom is in disrepair.