BENEDICTS

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chicken salad 51 F, tuna salad 47 F , tzatziki 47 F , sauerkraut 45 F in cooler drawers overnight , no temperatures taken this morning Manager discarded food . Corrective Action Taken - From follow-up inspection 2026-04-29: Raw chicken 50 F , tzatziki 45-47F , cooked ham 46 F in drawer under grill near stove nearby . Food in drawer overnight . No temperatures taken this day Manager discarded food Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Melon 52 F in cooler under 30 minutes from walk in cooler . Manager moved fruit to inside reach in cooler. Reviewed with manager to store food below fill line in top area of cooler - chicken salad 51 F, tuna salad 47 F , tzatziki 47 F , sauerkraut 45 F in cooler drawers overnight , no temperatures taken this morning in the cooler Manager discarded food -tuna salad 44 F , cooked pork 44 F in walk in cooler. Two food deliveries this morning . Corrective Action Taken - From follow-up inspection 2026-04-29: Raw chicken 50 F , tzatziki 45-47F , cooked ham 46 F in cold holding drawer under grill near stove nearby . Food in drawer overnight . No temperatures taken this day . Manager discarded food - see stop sale Mozzarella 42 F , raw ground beef 42 F in the cold holding drawer section farthest from nearby stove Walk in cooler : pooled eggs 42 F , cut tomatoes 43 F , American cheese 43 F Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board stained in crevices at cook line - From follow-up inspection 2026-04-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. - From follow-up inspection 2026-04-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eleutario hired over 60 days - From follow-up inspection 2026-04-29: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line - From follow-up inspection 2026-04-29: Per manager cutting boards on order Time Extended

High Priority - Roach activity present as evidenced by live roaches found. -1 live roach crawling on floor at cook line .. manager disposed of roach Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Drop plate inside ice machine is soiled . Ice with particles . Manager cleaned drop plate and discarded ice . Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chicken salad 51 F, tuna salad 47 F , tzatziki 47 F , sauerkraut 45 F in cooler drawers overnight , no temperatures taken this morning Manager discarded food . Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Melon 52 F in cooler under 30 minutes from walk in cooler . Manager moved fruit to inside reach in cooler. Reviewed with manager to store food below fill line in top area of cooler - chicken salad 51 F, tuna salad 47 F , tzatziki 47 F , sauerkraut 45 F in cooler drawers overnight , no temperatures taken this morning in the cooler Manager discarded food -tuna salad 44 F , cooked pork 44 F in walk in cooler. Two food deliveries this morning . Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board stained in crevices at cook line

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eleutario hired over 60 days

Basic - -In-use tongs stored on equipment door handle between uses at cook line . -In-use knife/knives stored in cracks between pieces of equipment - between cooler and prep table at cook line . Manager relocated tongs and knife to dish washing area Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Manager cleaned drop plate inside the ice machine Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathrooms

Basic - Cutting board has cut marks and is no longer cleanable at cook line

Basic - Insect control device installed over food preparation area. Manager removed bug zapper Corrected On-Site

High Priority - Dented cans present. See stop sale. 2 cans of Chef Mate Country Gravy Sauce. Stored in dry storage back room Manager removed from premises Corrected On-Site Warning

High Priority - Food with mold-like growth. See stop sale. Observed two pieces of moldy strawberries in two different containers. Manager removed the two pieces of strawberries from containers. See stop sale letter. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit .Doubled door under grill on cook line. Doors left open exposed to heat. Discussed with operator to move food to walk in cooler or freezer.Cut ham (47F cold holding), pork sausage (52F - Cold Holding); pork and eggs (45F - Cold Holding); burger beef patties (44F - Cold Holding); tuna (45F - Cold Holding); ham (47F - Cold Holding); Turkey (49F - Cold Holding),corn beef 47 f (cold holding) takizi sauce 49 f ( cold holding); chicken salad 47 f(cold holding) Reach in cooler by dish washing machine ambient air temperature 47 f cut tomatoes (46F - Cold Holding); feta cheese (45F - Cold Holding); yellow cheese (45F - Cold Holding); beef and lamb meat (47F - Cold Holding); cut spinach (45F - Cold Holding); cut ham (43F - Cold Holding); raw shell eggs (45F - Cold Holding); cooked beef (45F - Cold Holding); cheese (43F - Cold Holding); Turkey (43F - Cold Holding); gyro meat (43F - Cold Holding) discussed with operator to move foods to walk-in freezer. Employee began ice bathing some of the products. Walk in cooler ambient air temperature 45 f management stated truck delivery had the door open. beef burger patties (42F - Cold Holding); pork patties (45F - Cold Holding); Canadian ham (44F - Cold Holding); cut tomatoes (44F - Cold Holding); eggs yolk (44F - Cold Holding) discussed with manager to move items to freezer. Corrective Action Taken Warning

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. Will email manager forum Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler cooked chicken in cooling process covered with plastic wrap. Manager removed wrapping. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured in the kitchen area Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphones , one in food plates counter and another one on top of food preparation area. Employees removed cellphones. Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor.Observed two buckets of pickles on the floor in walk in cooler. Manager removed and stored in shelf 6 inches above the cooler floor. Corrected On-Site Repeat Violation Warning

Basic - Open dumpster lid. Manager closed all open lids Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in coffee station area by the cash register tested above 200-400 ppm. Retested to 200 ppm. Corrected On-Site Warning

Portable fire extinguisher gauge in red zone in dining area by coffee bar station area.For reporting purposes only. Warning

High Priority - Nonfood-grade bags used in direct contact with food -bread on cart in kitchen - manager removed bread from bag and placed in food grade container Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cans of spray paint stored on shelf next to tea dispensers and above bag of sugar in dry storage room manager relocated paint Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened previous day in bar area - manager date marked milk Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzles area in front counter area- discussed with manager

Intermediate - Handwash sink not accessible for employee use at all times. Cooler stored in front of hand wash sink in bar area - manager relocated cooler . Discussed with manager hand wash sinks must be accessible at all times Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs - marks next to food items and consumer advisory have faded or have been wiped off on some menus - manager corrected menus at end of inspection Corrected On-Site Repeat Violation

Intermediate - No chemical test kit ( Quat) provided when using sanitizer at three-compartment sink or wiping cloths.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in cooler location changed to the previous dry storage location, new room added with dry storage, ice machine , hand wash sink, mop sink and slicer , bar added with ice bin, soda and juice dispensers , hand wash sink , coolers . Beverage station relocated to bar area , ice machine removed from dishwashing area

Intermediate - No soap provided at handwash sink in new food prep. area - manager added soap dispenser Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured in pre area in front of ice machine

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf on next dry goods in new prep area - manager removed employee drinks - employee drink on top shelf above reach in cooler at cook line - manager removed drink Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone , bag of make up and charger on dry storage shelves next to dry goods - manager removed items -Backpacks on pre table area in kitchen - manager relocated it and Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting - cups stacked on shelf in bar area and front counter area - discussed with manager

Basic - Food stored on floor. Bag of potatoes on floor in kitchen - manager relocated potatoes Corrected On-Site

Basic - Hole in or other damage to wall under cook line hand wash sink

Basic - In-use ice scoop stored on soiled surface between uses- on top of the bottom ice bucket - manager washed ice scoops and placed container for storage of ice scoops Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees in new food prep area

Basic - Unwashed fruits/vegetables ( box of bananas) stored with ready-to-eat food - cut fruit - in walk in cooler - manager relocated food Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm chlorine run three times - triple sink set up for use - 100 ppm chlorine - manager scheduled service this day Corrective Action Taken

High Priority - Raw animal food ( raw bacon ) stored over/not properly separated from ready-to-eat food ( cooked bacon ) in walk in cooler - manager rearranged food. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - American cheese 59 F on plate in top area of cooler - reviewed storage of food not to stack in the top area - manager relocated food - placed in freezer for quick chill down - cheese 43 F Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods ( smoked salmon and poached eggs) covered by the consumer advisory.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to reach in cooler at cook line food prep area - manager relocated employee drink Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables( boxes of mushrooms) stored with ready-to-eat food.( cut tomatoes ) in walk in cooler

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Manager set up three compartment sink to sanitize dishes. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Sliced cooked pork (55F - Cold Holding) held over night inside reach in cooler on cooks line, filled over fill line inside deep 6th pan, employee discarded. Discussed importance of keeping food under the fill line especially when storing food inside reach in coolers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sliced cooked pork (55F - Cold Holding) held over night inside reach in cooler on cooks line, filled over fill line inside deep 6th pan, employee discarded -American and Swiss cheese (56F - Cold Holding) stored on glass plate inside reach in cooler on cooks line over fill line of deep 6th pans, placed in reach in cooler at 7am tempted at 9:30am, employee placed inside walk in cooler to cool. Retested at 10:15am 48F. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -Isopropyl Alcohol stored on top of prep table across from cooks line near canola oil and cooked bacon, manger moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris and mold like substance. -Interior of microwave on cooks line soiled with food debris. -Interior of ice machine near dish washing machine soiled with mold like substance. -Cutting board on cooks line soiled with stains.

Intermediate - Handwash sink used for purposes other than handwashing. -Wet cloth and green scubber stored inside hand wash sink at end of cooks line. Manager moved items. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer warewashing machine. -Inspector supplied manager with 4 test strips, Per manager to order test strips on this day.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Buildup of food debris/soil residue on equipment door handles. -Reach in coolers on cooks line have handles soiled with food debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee beverages stored at front counter area while employee is prepping food. Manger moved employee drinks. -Employee clear plastic water bottle stored on prep table across from cooks line, near box of canola oil and cooked bacon, manger moved drink. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. -Floor tiles cracked and missing under dish machine inside kitchen.

Basic - Nonfood-contact surface soiled with grease and food debris. -Reach in cooler gaskets on cooks line soiled with food debris. -Exterior of microwave soiled with food debris. Discussed with manager.

Basic - Wet mop not stored in a manner to allow the mop to dry. -Wet mops stored on the floor in between ice machine and wall inside kitchen. Manager hung wet mops. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Two wet wiping cloths stored at front counter area. Employee removed cloths. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Squeeze bottles of oil and other sauces on cooks line not labeled. Manager labeled bottles. Corrected On-Site