QSL RESTAURANT FLORIDA LIMITED

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. Warning - From follow-up inspection 2026-03-18: Proof of required state approved employee training not available for some employees Time Extended

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. Jug of milk in glass reach in cooler near shake machine no date marked. employee dated during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on right side

Basic - Employee with no hair restraint while engaging in food preparation. Cook on right side

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken in walk in cooler Chicken at 75 degrees Cooked at 10:30am Temperature taken at 1:00pm 75 degrees Second temp taken at 1:27pm 43 degrees Put onto sheet pans put inside walk in freezer. Used ice on top to cool Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at cook line. cut tomatoes (54F - Cold Holding); shredded cheese yellow and white (52F - Cold Holding) Employee moved half to walk cut tomatoes (38F - Cold Holding); Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand wash sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on cutting boards. Employee moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at right bar.

Basic - Floor soiled/has accumulation of debris. Behind fryers main cook line drain near dishwasher.

High Priority - 4 Live, small flying insects at right side bar area to front door in flying around drain boards for beer not landing on food. Bar was not open during time of inspection. Owner disposed of cleaned and sanitised area. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Portioned Cooked Pork In wrap dated 3-2 walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Portioned Cooked Pork In wrap dated 3-2 walk in cooler 10lbs

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batering station chicken liquid breading (50F - Cold Holding); fish liquid breading (50F - Cold Holding); shredded lettuce (50F - Cold Holding) Put more ice under pans Reach in cooler at cook line sliced cheese (50F - Cold Holding) shredded lettuce (46F - Cold Holding) Manager put in walk in cooler Retemp both batter 43 cold holding Shredded lettuce 41 cold holding Sliced cheese 41 cold holding Corrected On-Site

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken with date marked 11-14-2023 in walk in cooler Was prepared on 11-28 per management. Updated labels. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front cutting boards soiled

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon used for carrots resting on carrots in front reach in cooler. Manger moved. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning On dry storage rack

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water under expo line in reach in fridge. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 quaternary ppm at sanitizer bucket at front bar to right. Manger change replaced now at 200ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in interior not open bar.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ice cream mix at interior bar no date mark opened 3/21. Employee dated mix. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese crumbles (47F - Cold Holding) raw chicken wings (44F - Cold Holding). Employee moved blue cheese crumbles to reach in cooler and put ice on chicken wings. Retemped blue cheese crumbles 42F and chicken wings 40F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard soiled last used 3-21 Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in exterior bar use for ice and beer storage. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen soiled with black mold like debris.

Basic - Employee with no beard guard/restraint while engaging in food preparation.cook on cook line no beard guard.

Basic - Floor tiles missing and/or in disrepair. Floor tiles broken on cook line under chicken wing fryers. Repeat Violation

Basic - Food storage container/container lid cracked or broken. 2 Large plastic bins for food storage broken and cracked on dry storage shelf. Employee discarded. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour touching flour. Employee moved scoop. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on salad station black mold like debris. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old date dot labels on clean six pans on drying rack.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor in prep area. Employee moved to shelf. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Prepared foods in walk in cooler no common name. 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. -Dishwasher (Chlorine 0ppm)

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched shirt then began touching cutting board and food with pour washing hands Discussed proper hand washing procedures with operator during time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun in bar area near beer cooler has accumulation of slime -stained cutting cutting boards at condiments make table

Intermediate - Handwash sink not accessible for employee use at all times. -sanitizer bucket in hand sink at bar

Intermediate - Hot water supply not maintained during peak periods. -both inside bars

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/ -observed more than 4 employees during time of inspection.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -portion cup in seasoning at walk-in cooler

Basic - Cutting board has cut marks and is no longer cleanable. -red cutting boards at prep station

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket on prep table at wait station Operator moved jacket during time of inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. -employee at cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers adjacent of fryers

Basic - Equipment or utensils not designed or constructed in a durable manner. -fryer basket at cooks line have cracks

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease

Basic - Floor tiles missing and/or in disrepair. -at fryers

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -gauge not moving for rinse cycle

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven at cooks line has accumulation of grease Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have accumulation of grease -hood filters have accumulation of grease -folding rack next to prep sink in fryer area near raw chicken walk-in cooler -green racks in kitchen and bar have accumulation of dust

Basic - Old food stuck to clean dishware/utensils. -tongs on rack above three compartment sink

Basic - Open dumpster lid.

Basic - Stored food not covered. -ice in bar area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -box with unwashed tomatoes over romaine in walk-in cooler Discussed proper hierarchy with operator during time of inspection.

Basic - Wiping cloth sanitizing solution stored on the floor. -at walk-in cooler door Employee moved bucket during time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottle on cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting.dishes stacked wet on shelf in dish area

Basic - Old labels stuck to food containers after cleaning.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -prep table adjacent of fryers Warning - From follow-up inspection 2022-02-09: Time Extended - From follow-up inspection 2022-03-11: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack -plastic cups at bar Warning - From follow-up inspection 2022-02-09: Time Extended - From follow-up inspection 2022-03-11: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -cracked tile at fryers adjacent of bbq sauces Warning - From follow-up inspection 2022-02-09: Time Extended - From follow-up inspection 2022-03-11: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2022-02-09: Time Extended - From follow-up inspection 2022-03-11: Time Extended