THIS IS IT CAFE

High Priority - 1 Shell eggs in use or stored with cracks or broken shell on cook line. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Noodles (86F - Cooling) on prep table at cook line. Cook stated noodles were cooked 2 hours and 45 minutes ago. See stop sale.

High Priority - Dish washer touched soiled dishes and then handled clean dishes without washing hands. Dish washer went to wash her hands. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook preparing , cutting potatoes for potato salad without gloves. Cook put gloves on. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200ppm chlorine in triple sink. Operator set up fresh solution at 100ppm. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict served with 2 poached eggs not identified as undercooked on menu. Operator identified during the inspection. Corrected On-Site

Basic - Ceiling tile soiled with accumulated food debris, grease, dust, or mold-like substance in front of walk in cooler.

Basic - Employee soda cup on a food preparation table next to slicer. Employee removed. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of dark red kidney beans

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled ready to eat bagel to serve; no hand wash. Chef washed hands. See stop sale for bagel. Repeat Violation Admin Complaint

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled ready to eat bagel to serve; no hand wash. Chef washed hands. See stop sale for bagel.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw swaii stored over cooked potatoes in open container. Operator corrected. 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. At glass door reach in cooler: milk (48F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: milk (48F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.

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. No time mark on raw shelled eggs. As per operator, held 2.5 hours. Operator time marked. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) Operator discarded. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm). 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 prep area near fryer sitting on counter: corned beef hash (69F at 10:35am; 71F at 11:05am- Ambient Cooling) As per operator, cooling since 10am; At current rate of cooling item will not cool to 41F in a total of 4 hours. Operator placed on TPHC. Corrected On-Site Repeat Violation Admin Complaint

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.

Basic - Current Hotel and Restaurant license not displayed. Operator renewed license online on 12/10/24. However, as per operator, he is unable to view or download current license because of past delinquency. Trace#: 31367663 Operator tried on numerous occasion to contact department during inspection. Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled a ready to eat biscuit without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched bread after toasting while spreading with butter, with bare hands toast was 100F. Operator discussed with employee who discarded toast, washed hands and put on gloves. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2024. Operator made payment online; Trace #31367663. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; Raw shell eggs/cooked sausage/cut tomatoes/cheese/raw fish/crab cakes/corned beef hash/batter with eggs, no time mark. Operator stated held less than 4 hours, applied appropriate time mark. 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; turkey gravy (98F - Hot Holding). Operator stated gravy reheated prior to being placed in steam table, held 2 hours, reheated to 198F. Corrected On-Site

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. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked potatoes (84F - Cooling 9:35am/84F 10:00am). Operator stated potatoes cooling for one hour at room temperature in large full container, at this rate will not reach 70F within 2 hours, split into smaller containers and moved to walk-in freezer. Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. cook line employee with clear gloves on cooked raw bacon and then left the cook area and walked to dish washing area back door then returned to cook line changed gloves without washing hands and then grabbed a full plate of food to be put in service area to be delivered to customer, operator spoke to employee who then washed hands and put on fresh gloves. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 2023, operator renewed license during this visit Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At spice shelf container ofWD40 lubricant stored on same shelf as spices, operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area can opener soiled, operator removed to dish washing sink. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. At prep area ceramic bowl with no handle used as scoop in flour container, operator removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler underneath make line and reach in cooler in prep area both have standing water in them.

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-12-11: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door Warning - From follow-up inspection 2023-12-11: Same Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line upright cooler Warning - From follow-up inspection 2023-12-11: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands...operator educated employee. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....slicing ham with bare hands , grabbed bread from toaster with bare hands . Stop sale issue , employee discarded bread and washing hands putting gloves on hands. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license...operator Reno at time of inspection. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment....home difference pesticide top of the reach in cooler at dishwashing area. Operator moved.

High Priority - Shell eggs in use or stored with cracks or broken shells. Employee discarded. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....slicing ham with bare hands , grabbed bread from toaster with bare hands . 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.... meatloaf 62° in tall reach in cooler at kitchen , per manager meatloaf being held more than 4 hours ( from last night) . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....American cheese 59°, white cheese 58°, provolone cheese 59° , portion ham 52° , sliced ham 68° in flip top reach in cooler across from grill at kitchen ... cube cut ham 62° , spinach 62° , cube cut sausage 57° , cut tomatoes 62° in flip top reach in cooler by the waffle maker at kitchen .... Feta cheese 52°, mushrooms 51° , sauté onion 53° in tall reach in cooler at kitchen... raw fish 62°, eggwash 61° in flip top reach in cooler next to fryer at kitchen. Per manager food being held less than 4 hours (3.4 ) hours . Manager stated food will be discarded when 4 hours reach .....meatloaf 62° in tall reach in cooler at kitchen , per manager meatloaf being held more than 4 hours ( from last night) . Stop sale issue . Manager discarded food . Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned. Corrected On-Site

Basic - Clean utensils knives , tong stored between equipment and wall at kitchen. Manager moved Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust....handwashing sink at prep station.

Basic - Stored food not covered....sausage gravy, soup, sauce , feta cheese in walk in cooler . Employee covered . Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner...fish thawing in standing water and temperature 45° being held less than fours . Employee moved to walk in cooler. Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area... 2 live flies fort line flying around . 3 live flies in kitchen landing on To go food container, on the food prep line , cheese at kitchen. Employee discarded food and container,sanitized the prep line . Employee trying to ride of the flying insects but stored closing time at 2 pm. Stop sale issue cheese . Warning - From follow-up inspection 2022-11-05: Observed one live fly flying around garbage can then went somewhere could not find it. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...ham 47, sausage 53, cut tomatoes 62, cheese 61, egg wash 51 in omelette reach in cooler at kitchen being held more than 4 hours . Stop sale issue . Employee discarded food. ....cream cheese 44, butter 44, milk 44 in reach in cooler at bottom shelf at front line being held less than four hours . Employee moved food acceptable area top shelf . Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-11-05: Ham, cheese, sausages , turkey, chicken, cut tomatoes, hot dog all at 37°-41° in kitchen reach in cooler . Butter 47° in glass door cooler at front line being held less than four hours. Operator discarded butter. Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cheese in one door reach in cooler at cook line across from frying station. Operator store properly. Repeat Violation

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.

Basic - Stored food not covered. Cooked potatoes, chili, and soup not covered in walk-in cooler. Operator covered. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine over 100ppm) Operator fixed chlorine solution to 75 ppm. Corrected On-Site