SHORT STACKS

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 12/01/2024. Warning - From follow-up inspection 2025-03-10: Same. Operator tried to renew online, as per DBPR customer service, system for renewal is down. Time Extended Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Waffle batter not discarded at end of time mark. Marked 7am to 11am. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw steak then handled clean pan of cooked bacon; no hand wash. 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. Observed employee touch glasses then handled clean spatula to make food at cook line; no hand wash. Employee washed hands. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 12/01/2024. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At single door reach in freezer: Raw steak stored over open bag of hash browns. At single door reach in freezer: Raw salmon stored over open bag of hash browns. Employee 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stovetop: house made chicken soup (106F at 11:45am;135F at 12:20pm- Reheating) As per chef, reheating since 10am. Soup did not reheat to 165F in a total of 2 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stove top unit: molten butter (95F - Hot Holding) As per chef, stored more than 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near oven: cinnamon cream cheese (63F - Cold Holding) stored over night over stacked ; cream cheese (64F - Cold Holding) stored over night over stacked. At flip top cooler near flat top grill: sliced cheese (55F - Cold Holding) As per chef, stored over 4 hours, double panned. Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near oven: cinnamon cream cheese (63F - Cold Holding) stored over night over stacked ; cream cheese (64F - Cold Holding) stored over night over stacked. At flip top cooler near flat top grill: sliced cheese (55F - Cold Holding) As per chef, stored over 4 hours, double panned. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Waffle batter not discarded at end of time mark. Marked 7am to 11am. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pancake batter and butter at expo line on written procedure not time marked. As per chef stored since 10am. Operator time marked. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stovetop: house made chicken soup (106F at 11:45am;135F at 12:20pm- Reheating) As per chef, reheating since 10am. Soup did not reheat to 165F in a total of 2 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stove top unit: molten butter (95F - Hot Holding) As per chef, stored more than 4 hours. See stop sale. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep counter: cooked potatoes (98F at 11:40am; 90F at 12:20pm - Cooling) As per chef, cooling since 1 hour. At current rate of cooling, potatoes will not cool from 135F to 70F in a total of 2 hours. Stored on counter in large quantity. Operator separated into smaller quantities and placed to quick chill. Corrective Action Taken Warning

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of chili 1 dented can of pineapple slices 1 dented can of white tuna Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw eggs then handled clean plate with over easy egg for service, no glove change; no hand wash. Advised employee to wash hands. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw shelled eggs in a tray stored above cooked potatoes. Operator stored properly. 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. Flip top reach in cooler #2: smoked salmon (47F - Cold Holding); sliced corned beef (46F - Cold Holding); turkey slices (45F - Cold Holding) As per operator stored in unit overnight. Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler #2: smoked salmon (47F - Cold Holding); sliced corned beef (46F - Cold Holding); turkey slices (45F - Cold Holding) As per operator stored in unit overnight. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Expo area: whipped butter; whipped butter blend Per operator products stored for approximately 2 hours. Operator time marked. Corrected On-Site Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese found measured at 52 degrees F and cooked sausage found measured at 50 degrees F found Cold Holding on cook line reach in cooler. Per operator product stored for approximately 1 hour.Per operator, food items were not portioned or prepared today. Operator transferred product to a different cooler. Cooked potatoes found measured at 44 degrees F cold holding,in the walk in cooler. Operator claims potatoes were cooked and cooled on Saturday. Operator claims potatoes have . been in the walk in cooler since. See stop Sale. Repeat Violation Admin Complaint - From follow-up inspection 2022-02-22: Ham 38°F cold holding, sliced tomatoes 43°f cold Holding. Observed inside flip top cooler by waffle machine ,Smoke salmon 44°F cold Holding, ham sliced 55°F cold holding Per operator products stored for approximately one hour Per operator products not prepared or portioned today Operator iced down products . Marked as an Ac from previous day inspection. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Norwegian smoke salmon platter. - From follow-up inspection 2022-02-22: Same. Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Repeat Violation - From follow-up inspection 2022-02-22: Same. Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dishwasher observed taking garbage bags outside and returning to the kitchen to immediately handle clean dishes from dishwasher. Employee observed returning to work without properly hand-washing. Operator informed that all employees must wash hands before returning to work.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Commercially processed raw pork stored directly over ready to eat soup stored in a zip locked bag. Operator stored food items properly. Corrected On-Site

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. Cooked potatoes found measured at 44 degrees F cold holding,in the walk in cooler. Operator claims potatoes were cooked and cooled on Saturday. Operator claims potatoes have . been in the walk in cooler since. See stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese found measured at 52 degrees F and cooked sausage found measured at 50 degrees F found Cold Holding on cook line reach in cooler. Per operator product stored for approximately 1 hour.Per operator, food items were not portioned or prepared today. Operator transferred product to a different cooler. Cooked potatoes found measured at 44 degrees F cold holding,in the walk in cooler. Operator claims potatoes were cooked and cooled on Saturday. Operator claims potatoes have . been in the walk in cooler since. See stop Sale. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. WD 40 found directly stored with food spices and canned items on top shelf of food prep table. Spic Span chemical spray bottle found stored directly with clean dishes on rack next to dish-wash area.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink found storing straws, ice, and napkins. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Norwegian smoke salmon platter.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators stem probe thermometer not accurately working properly. Operator discarded thermometer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee beverages found stored directly on food prep table next to tomatoes. Operator discarded beverages.

Basic - No mop sink or curbed cleaning facility provided at establishment. Repeat Violation

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Per operator strip mall under construction and mop sink was removed to replace plumbing underground lines. - From follow-up inspection 2021-09-27: Same Time Extended

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed an overstocked metal container seating on top of another metal container with raw shell eggs (58°F - Cold Holding)on top rail flip top cooler across from flat top grill. Per operator product stored for approximately 1 hour. Per operator product not prepared or portioned today. Operator removed overstocked product and transferred to inside of flip top cooler. Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.no quaternary solution test strips.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a 4 gallon plastic container with broken egg shells stored inside hand washing sink on cook line. Operator removed. Corrected On-Site

Basic - No mop sink or curbed cleaning facility provided at establishment. Per operator strip mall under construction and mop sink was removed to replace plumbing underground lines.

Basic - Single-service articles improperly stored. Observed to go plastic containers stored on the floor by dry storage. Operator stored properly. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0ppm. Operator corrected to 100 ppm chlorine. Corrected On-Site