SPEGGTACULAR

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator stated he will renew license today.

Basic - Cardboard used to line food-contact shelves. Cardboard line bottom shelves of prep tables with cooking oil on them in back corner of kitchen. Reviewed with operator.

Basic - Covered waste receptacle not provided in women's bathroom. 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 stored on prep counter next to powdered sugar and syrups. Operator relocated phone. Corrected On-Site

Basic - Equipment in poor repair. Left side of reach in cooler on front cook line has a torn gasket. Repeat Violation

Basic - Floor tiles missing and/or in disrepair in walk in cooler leading to walk in freezer.

Basic - Ice buildup in walk in freezer near top condenser.

Basic - Reuse of single-service or single-use articles. Cottage cheese and yogurt containers reused for food storage on cook line. Repeat Violation

Basic - Wall soiled with accumulated dust above front prep line across from cook line .

Basic - Wet wiping cloth on cutting boards on cook line not stored in sanitizing solution between uses. Operator placed clothes in sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat tomatoes in reach in. Operator rearranged. Corrected On-Site

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

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. Alexandria Kettletlone expired 7/22/2025 Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. No cover on employee bathroom trash can.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on expo shelf. Operator discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Car keys on prep table near waffle iron. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on reach in cooler on cook line on far left.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Near steam table. Operator removed. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Yogurt and sour cream containers in dish area.

Basic - Water draining onto floor surface. Under dish machine.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2025. Discussed with manager.

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. Raw shelled eggs time stamped for 11am. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli cooler stained. Slicer soiled with dried food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Cutting board stored inside hand sink next to three compartment sink. Item was removed. 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. Observed employee training certificate for Alexandria K. dated 7/21/2022, and Kristen C. dated 12/14/23 through SafeStaff.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior heavily soiled with black mold like substance and lime scale build up.

Basic - Soiled wet wiping cloth placed in use with fresh solution. Multiple soiled wet wiping cloths stored on cutting boards of reach in deli coolers and preparation tables throughout cook line. Operator stored into sanitizer bucket. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler Small bowl in reach in fridge cut tomatoes (44F) Put down below.

Basic - Ice scoop handle in contact with ice. At bar

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee moved. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Deli cooler at cook line. Employee moved Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. During routine inspection observed a cup on prep table. Manager moved.

Basic - Stored food not covered. Cut papaya in walk in cooler not covered manager covered. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. During routine inspection wet wiping cloth observed wet wiping cloth on counter of server station. And at cook line Manager moved. Corrected On-Site

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall of back door used for trash. - From follow-up inspection 2023-12-14: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer on curtains. - From follow-up inspection 2023-12-14: 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. Observed server buttering toast with no gloves. Spoke to operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up freezer, French fries under raw chicken.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cantaloupe 57f, moved to reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Critter ridder stored over soda boxes. Corrected On-Site

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

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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cardboard used to line food-contact shelves. Walk in cooler.

Basic - Equipment in poor repair. Torn gasket reach in cooler. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cooking equipment. Walk in cooler floor.

Basic - Standing water in bottom of reach-in-cooler. Two door reach in cooler in front server alley.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cream containers stored under unwashed produce in walk in cooler. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. -1 6 lbs salsa

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee at cooks line cracked shell eggs then changed gloves without washing hands Discussed proper hand washing procedures with operator

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flies at dish drying rack -1 live fly in back area at walk-in cooler Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -employee washing cup in hand sink at front counter

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/ -more than 4 employees in establishment working with food during time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at hand sink next to three compartment sink

Intermediate - Spray bottle containing toxic substance not labeled. -at three compartment sink in kitchen

Basic - -Ice buildup in reach-in freezer chest in bar area -ice buildup in walk-in freezer

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling above soda fountain syrup

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent above ice machine has accumulation of dust -floor at cooks line has accumulation of grease

Basic - Cutting board has cut marks and is no longer cleanable. -at steam table

Basic - Damaged/spoiled/recalled food not properly segregated. -1 6 lbs salsa

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on dish washing drain board Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on dish drying rack in kitchen -cellphone at prep station adjacent of cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers at dish drying rack

Basic - Equipment in poor repair. -reach in cooler gasket adjacent of flat top grill is torn

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -shelf at slicer has accumulation of food residue -sides of fryers have accumulation of grease

Basic - Single-service articles improperly stored. -boxes of foam plates and cups on floor on back area Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed raspberries over sauces in reach in cooler adjacent of flat top grill

Basic - Working containers of food removed from original container not identified by common name. -container with white powder substance at dry storage rack

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of individual packaged butters 49-51 F stored in reach-in cooler at bar. Employee stated that butters was stored on counter for about 45 minutes. Repeat Violation - From follow-up inspection 2022-02-23: individual packaged butters 49F. Time Extended

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. Observed 5 employees certifications expired. 4 others are current. - From follow-up inspection 2022-02-23: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed 2 bags of flours stored on floor by walk-in cooler. Food not stored at least 6 inches off of the floor. Multiple storage shelves holding food items in walk-in cooler and walk-in freezer are not at least 6 inches off the floor. - From follow-up inspection 2022-02-23: Time Extended

Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. On cook line. Accumulation of black/green mold-like substance in the interior of the ice machine. - From follow-up inspection 2022-02-23: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed a few cases of take out food containers stored on floor in dry storage. Operator moved to shelves. Corrected On-Site - From follow-up inspection 2022-02-23: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies 1 located in the prep area and the second one was in the dining room. Did not observe flies landing on food or food contact surfaces during inspection. Operator called pest control. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hash brown potatoes( pre cooked). Discussed the need to hold potatoes at a minimal temperature of 41°F

Intermediate - Food-contact surface soiled with soil from unwashed mushrooms.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear of kitchen no paper towels in dispenser Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in cooler and frezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ingredient bins

Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms being cut before being washed. Operator stated that they get washed after cut. I explained that they have to be washed prior to minimalize contamination Corrective Action Taken