BREW GARDEN TAPHOUSE & EATERY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over cooked chicken wings in reach in cooler. Operator relocated eggs to bottom of cooler. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open bottle of Gatorade on reach in cooler in pizza area. Operator removed from cooler. Corrected On-Site

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 print out to operator and he posted it on the wall in kitchen. Corrected On-Site

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. Nicole and Mason expired.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of ovens back kitchen accumulation of black substance.

Basic - Working containers of food removed from original container not identified by common name. Container of powder substance on pizza side spice area not labeled. Operator labeled item. Corrected On-Site

High Priority - - From initial inspection : High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 10 PPM. Employee added chlorine to sanitizer bucket. Chlorine is now testing at 50 PPM. Corrected On-Site Warning - From follow-up inspection 2025-09-09: No chlorine sanitizer buckets set up at the time of callback inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener spiked with food debris. Warning - From follow-up inspection 2025-09-09: Can opener soiled with dried food debris at callback inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed. Warning - From follow-up inspection 2025-09-09: No chlorine chemical test kit observed at callback inspection. 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. Observed employee training certificates for Nicole R. dated 7/15/2022 and Michael Z. 3/26/204 through FLRA SafeStaff. No employee training could not be provided for the other 3 employee present. Warning - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License displayed in dinning room area expired in 2/1/2025. Warning - From follow-up inspection 2025-09-09: License posted expired on 2/1/2025 at callback inspection. Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Was 0 ppm now 50 ppm Corrected On-Site

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. See stop sale. Butter at cook line. Manager mark Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Was 0 now 50 ppm Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. real butter (52F - Cold Holding); garlic butter (52F - Cold Holding) Sent email to use for time as a public health control for garlic butter and real butter Warning - From follow-up inspection 2024-02-13: Butter on counter 64 F , garlic butter 74 F on counter under under 2 hours - discussed with manager time as a public health control- manager moved butter to freezer for quick chill down Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Observed: 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. Priority: Intermediate - From follow-up inspection 2024-02-13: Time Extended

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade has accumulation of food residue -slicer blade has accumulation of food residue

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -in pizza room

Basic - Working containers of food removed from original container not identified by common name. -seasoning containers in kitchen area

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -email sign to operator during time of inspection. Operator displayed during time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle at front counter

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on prep table next to slicer in kitchen

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler at front counter

Basic - Single-service articles improperly stored. -boxes with to-go items on floor adjacent of three compartment sink Operator moved item during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over deli meats in glass reach in cooler at front counter Operator rearranged during time of inspection. Corrected On-Site

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 in reach in cooler for 7 days per operator Operator voluntarily discarded during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -spray bottles stored in hand sink in kitchen area Operator moved spray bottles during time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in kitchen Operator replenished during time of inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. -in bar area

Basic - Food stored on floor. -water bottles on floor in kitchen area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Panasonic oven at front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gasket adjacent of deep freezer has accumulation of food residue

Basic - Standing water in bottom of reach-in-cooler. -beer reach in cooler

Basic - Working containers of food removed from original container not identified by common name. -container with powdered sugar in dry storage area -squeeze bottle at bar