THE BREEZE WATERFRONT CAFE

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chorizo (84F - Cooling); shakshuka (80F - Cooling); refried beans (100F - Cooling) Items covered and stacked in reach in cooler in housekeeping area. Beans were cooked today, others were taken out to be used but weren't used so put back in cooler to ambient cool. Operator moved items to reach in freezer uncovered and unstacked to cool properly. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line stained Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Dishes being stored in hand wash sink. Operator removed dishes to unblock sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dishes being stored in hand wash sink. Operator removed dishes. Corrected On-Site Repeat Violation

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. Server who engages in drink preparation has worked here over 60 days and does not have food handler certificate.

Basic - Accumulation of debris in the interior of the ice machine at indoor wait station.

Basic - Bathroom located inside establishment not enclosed with self-closing doors. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/26

Basic - Ice buildup in reach-in freezer in kitchen. Repeat Violation

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

Basic - Unwashed fruits/vegetables stored over ready-to-eat food in reach in cooler in housekeeping room.

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2025-11-13: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground around dumpster. Large flattened boxes, construction materials, and pallets on ground around dumpster. Warning - From follow-up inspection 2025-11-13: Time Extended

Basic - Single-service articles improperly stored. Cases of dinner napkins on floor in storage area. Manager moved items off the floor. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook-line soiled with food debris. Warning - From follow-up inspection 2024-11-15: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored above mix cheese reach-in cooler oven on cook line. Employee moved shell eggs below mix cheese. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dish then pick up food to served. Inspector educated manager on proper hand washing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked ground beef (47F - Cold Holding) in stand up cooler back storage area. Employee stated it was cooked yesterday and did not take temperatures this morning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (50F - Cold Holding); on cook line table. Employee moved items to freezer. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen reach in coolers.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict eggs, Poached eggs not identified on menu. Employee marked all menus with asterisks. Corrected On-Site

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. 4 employees work in kitchen, 1 employee has no proof of training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef made more then 24 hours no date marked.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. Case of tomatoes and potatoes on floor in back storage area. Case of water on floor at front counter area. Employee moved items off floor. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris in kitchen area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over biscuits in reach in cooler back area. Employee stored items properly. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line Warning - From follow-up inspection 2024-01-16: Time Extended

Basic - Time/temperature control for safety food thawed in an improper manner. Fish slack thawing at room Temperature