GRAND PLAZA CAFE

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In vertical freezer in kitchen - raw chicken in plastic containers over waffles, operator moved chicken to bottom Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at lift top coolers stained Top and front of toasters on cook line 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. Tom, Gaetano

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - shell eggs over corned beef hash, operator moved to other shelf Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In vertical freezer in back kitchen- raw chicken, beef in plastic containers over on up in rings and French fries

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line - sliced Swiss cheese (45F - Cold Holding) pan over filled, moved to walk in cooler Repeat Violation** Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple Cutting boards stained Toasters soiled Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu not identified as undercooked. Operator marked menus either as risk next to consumer advisory and eggs Benedict before end of inspection Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has eggs, pooled eggs on cook line with times marked but no plan, provided operator with time control form. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On cook line, faucet broken, water temp 70F. Operator has ordered part.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed strawberries on top of container of pork, strawberries moved to other shelf Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in ware washing area: chickpeas (51F - Cold Holding); cut tomatos (51F - Cold Holding); feta cheese (50F - Cold Holding); blue cheese crumbles (51F - Cold Holding) In cooler overnight. No temperatures taken today. Food was not prepared today per chef. Sitting on cookline ambient: hash browns (70F - Cold Holding) chef states they have been sitting on the counter since 9am. Employee placed in the freezer for rapid chill. Corrective Action Taken Warning - From follow-up inspection 2025-06-18: Chickpeas 51F, cut tomato 49F. Asked both employees what process the food was in and they were both unsure. They stated that the owner was here this morning and are not sure what he did or how long the food was in the cooler. Owner states he relocated the food from the walk in to the flip top at 8:30am. The ambient temperature of the cooler was 50F. Food was relocated to the walk in cooler. Operator and employees state no temperatures taken since food was relocated. Hash browns are now held in time as a public health control. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Cutting boards on flip top cooler. Warning - From follow-up inspection 2025-06-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has egg wash and shell eggs on time as a public health control, no procedure available when requested. Warning - From follow-up inspection 2025-06-18: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2025-06-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Marguerite Cottone expired 9/6/2024 no other manager certification for establishment Warning - From follow-up inspection 2025-02-18: No proof of certified food manager available Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken cutlets stored over ready-to-eat lemon juice and dressing in reach-in cooler on cook line. Moved and stored correctly. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with an accumulation of food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed blender stored in handwash sink on cook line. Removed from handwash sink. Corrected On-Site

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipes under ware washing are are down into drain elbow floor level. Warning - From follow-up inspection 2023-07-18: Time Extended

Intermediate - - From initial inspection : 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. Inspector provided operator with DBPR HR 5030-104 Corrective Action Taken Warning - From follow-up inspection 2023-07-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer soiled -soda nozzle -can opener Warning - From follow-up inspection 2023-07-18: Can opener soiled Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rack of cups and bucket stored inside hand sink in dish machine area, items removed Corrected On-Site Warning - From follow-up inspection 2023-07-18: Plastic containers, utensils in hand wash sink Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Warning - From follow-up inspection 2023-07-18: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards. Warning - From follow-up inspection 2023-07-18: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In multiple area of the rear kitchen and cook line. Under and behind equipment. Warning - From follow-up inspection 2023-07-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple pieces of equipment throughout the establishment in need of cleaning. Warning - From follow-up inspection 2023-07-18: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, Reach in cooler on hot line.

Intermediate - Handwash sink not accessible for employee use at all times. Glass racks block moved

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hot line and dish area.

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 - Employee personal food not properly identified and segregated from food to be served to the public. Operator moved it to bottom shelf.

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.

Basic - Floor soiled/has accumulation of debris. Under some equipment and behind walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Intermediate - Handwash sink not accessible for employee use at all times. Stool and tank blocking sink. Operator moved them Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of Microwave on hot line soiled

Basic - Equipment or utensils not designed or constructed in a durable manner. Rusted shelving in prep are of kitchen

Basic - Floor soiled/has accumulation of debris. Floors under equipment and drains soiled

Basic - In-use wet wiping cloth/towel used under cutting board. And sitting on pre tables.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. End of hot line cooler used for dry storage. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw burgers (50°F - Cold Holding), in reach in cooler in front of grill Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Sliced guard soiled Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Container in hand sink in dish area, container removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on cook line not labeled, has been labeled Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of oven, handles on toasters

Basic - Cutting board has cut marks and is no longer cleanable. On all reach in coolers

Basic - Food stored on floor. Cases of fries and case of cake on floor in the walk in freezer, food put on shelf Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door on cook line, tongs removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in back area by slicer Repeat Violation