FAMILY RESTAURANT

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 talking on cell phone then proceeded to handle unwrapped single serve item to prepare to go meal without washing hands. Advised operator on proper handwashing.

Basic - Current Hotel and Restaurant license not displayed. License posted expired on December 1, 2025

Basic - Single-service articles improperly stored. Observed boxes of single serve hinge containers and cups stored on the floor at front counter. Operator elevated. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed in one compartment of the three compartment sink liver 35F defrosting in standing water. Operator turned on water. Corrected On-Site

Basic - Uncovered food stored near sink exposed to splash. Observed Raw liver being defrosted in third compartment of triple sink, next to hand washing sink, no splash guard/separation, raw liver is exposed to splash. Advised Operator to protect food during preparation or to place a splash guard on sink. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 10 Ppm Operator added more chlorine rechecked 50 Ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed under prep table a container of sugar removed from original container not identified by common name. Operator labeled. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed and rinsed dishes at triple sink, then put on gloves and began preparing food without washing hands. Advised Operator of proper hand washing requirements.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers and utensils without sanitizing, Triple Sink (Chlorine - Not Set Up). Advised Operator to set up triple sink and properly sanitize.

High Priority - Nonfood-grade trash bags used in direct contact with food (raw chicken). Operator removed trash bag. Corrected On-Site

Basic - Uncovered food stored near sink exposed to splash. Raw chicken being prepared in third compartment of triple sink, next to hand washing sink, no splash guard/separation, chicken exposed to splash. Advised Operator to protect food during preparation.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. At front counter, can of RAID stored underneath counter. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, raw chicken, raw pork, raw fish thawing in standing water. Advised operator of proper method for thawing.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023. Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked chicken (73F - Cooling 1:30pm/73F - Cooling 2:00pm). Operator stated chicken cooling for 1 hour in portioned bags at room temperature, at this rate chicken will not reach 70F within 2 hours, moved to reach in freezer to facilitate faster cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At kitchen; hand wash sink used to store soiled knife. Operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At double door stainless reach in cooler; cooked vegetables no date mark. Operator stated vegetables were cooked yesterday morning, applied appropriate date mark. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bathroom hand wash sink; water temperature only reaching 79F. Operator stated hot water was turned off, turned on, water temperature reaching 98F. Corrected On-Site

Basic - Unpackaged food not protected from environmental sources of contamination during preparation. At triple sink; unpackaged/uncovered raw meat being prepped in third compartment of triple sink directly under soap dispenser used for adjacent hand wash sink. Advised Operator to prepare meats in different compartment or relocate soap dispenser.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added bleach to chlorine 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Stainless combo stacked reach in cooler; hot dogs (50°F - Cold Holding); cream cheese (50°F - Cold Holding). Operator stated items not prepared or portioned today being held in cooler less than 4 hours, moved to double door stainless reach in cooler. Corrective Action Taken

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. At Right side white chest freezer; cooked turkey (43°F - Cold Holding); raw fish (43°F - Cold Holding); cooked pork (43°F - Cold Holding). Operator stated held in freezer since yesterday, food not frozen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen handle cell phone then put on gloves and initiate working with food without washing hands. Discussed with operator

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored on cook line next to steam table. Discussed with operator. Employees removed Corrected On-Site

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 9:17am lettuce (70°F - ambient Cooling) At 10:20am lettuce 68°F per operator ambient cooling since 8:00am; At this cooling rate product will not reach 41°F and below within 4 hours. Operator moved product to the reach in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bananas (108-122°F - Hot Holding) per operator product held less than four hours in the steam table. Operator reheated product to 170°F. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) operator discarded water Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

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. Operator provided expired certificates. Employees training by International Food Service Executives Association.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop pikliz- coleslaw in the upright reach in cooler unit. Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal glasses stored on the prep table in the cook line. Operator stored properly. Corrected On-Site