HILLTOP CAFE

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

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. Provided the operator with the DBPR HR form 5030-104. The operator posted. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. The hand sink in the corner of the kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles in the kitchen area not labeled. The operator labeled the bottles. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available.

Intermediate - - From initial inspection : 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. Christopher and Sheree - From follow-up inspection 2025-10-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Purple spray bottle by triple sink. Yellow spray bottle in wait station. - From follow-up inspection 2025-10-22: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Interior side door on refrigerator in wait station in disrepair. - From follow-up inspection 2025-10-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Reach in cooler on cook line Warning - From follow-up inspection 2025-03-28: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small refrigerator at expo- butter pats (63F - Cold Holding), out of refrigeration for 30 minutes then put back, discussed using time control. Repeat Violation Warning - From follow-up inspection 2024-11-26: Operator using time control for butter pats, time written on white board at wait station. In small refrigerator at wait station- cream cheese 47F, butter pats 47F, cloth moved to refrigerator in kitchen. Time Extended Corrective Action Taken - From follow-up inspection 2025-01-22: Cream cheese 47F, moved to inside from door shelf, butter pats 41f Time Extended

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station-butter pads (61F - Cold Holding), removed from freezer at 7 am, put back into refrigerator at 10 am, moved to freezer . Discussed adding to time control. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Greg B., George D. Laura D. All expired Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board and tray next to flat top

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At wait station, hot water faucet is missing.

Basic - Food stored on floor. At wait station, tubs of jelly, creamer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink at wait station Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door cooler on cook line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cook line, 0 ppm, corrected to 50 ppm Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in Glassdoor cooler on end of cook line

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Greg B.

Intermediate - Handwash sink not accessible for employee use at all times. Radio in hand wash sink, operator removed Corrected On-Site

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/ 1 dishwasher, 4 servers, 4 cooks.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. In kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage room, purses over to go packets, sugar, crackers Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line Accumulation of black/green mold-like substance in the interior of the ice machine. At wait station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire rack shelving in dish room

Basic - Silverware/utensils stored upright with the food-contact surface up. on cook line, forks in plastic cup, operator inverted Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on cook line 10 ppm, corrected to 50 ppm. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board and toaster tray soiled with food debris in server area Warning - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on reach in coolers Warning - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease dumpster out back on the ground next to the wall by the garage area Warning - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Warning - From follow-up inspection 2022-11-17: Time Extended

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. Operator touched cooked burrito and cut in half placed in a Togo box with his bare hands

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment is using bleach that is not for food contact surfaces, employee went to store and came back with the proper bleach Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over hard boiled eggs in reach in cooler, operator moved raw burgers to bottom shelf Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked burrito touched with bare hands

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 marked on eggs sitting out, operator marked time that he put out on counter Corrective Action Taken

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/ Samantha Booth manager on duty no manager certification available with 3 cooks, 2 servers and dish washers

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan, inspector provided operator with DBPR Form HR 5022-090, manager printed and filled out paperwork Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. 3 spray bottles with liquid in them in dish area not labeled, spray bottles properly labeled Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drinks in server reach in cooler above container of individual butter, drinks removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet sanitizer towel on cutting board on reach in cooler, wiping cloth put in sanitizer bucket Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line and server area at 0ppm, employee refilled sanitizer bucket now at 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator placed items in refrigeration unit corned beef (64°F - stored on counter); butter (69°F - stored on counter) Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Veg rice soup, deli turkey. Operator was able to determine the prep/ Cook dates and date stamped them accordingly Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cook line small bowl used to dispense food. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Equipment stored on a rack that has grease and dust build up

Basic - Floor soiled/has accumulation of debris. Main kitchen area as well as behind and under fixed equipment Walls in main kitchen soiled Ceiling and vents soiled

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water not labeled. Discussed the importance of labeling food removed from its original container