CP DELI & MORE

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at front cook line at 0ppm chlorine. Operator adjusted to 100ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the standup glass door reach in cooler, meatloaf (46F - Cooling) prepared the previous shift and cooled over night in sealed plastic container. In standup reach in cooler of back cook line gravy (85F - Cooling). Prepared around 330, placed in cooler around 530, no temperatures taken to monitor cooling not below 70F within 2 hours. Operator removed both and discarded. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the standup glass door reach in cooler, meatloaf (46F - Cooling) prepared the previous shift and cooled over night in sealed plastic container. In standup reach in cooler of back cook line gravy (85F - Cooling). Prepared around 330, placed in cooler around 530, no temperatures taken to monitor cooling not below 70F within 2 hours. In standup reach in cooler on back cook line, 5 packages of mahi fully thawed and fully sealed in commercially packed vacuum packaging. Operator removed to be discarded. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One certified food manager present during inspection expired 08/19/2025.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on back cook line has food debris build up interior and top plate. Mold like substance on bulk ice bin deflector plate.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test sanitizer for three compartment sink or sanitizer buckets.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In standup reach in cooler on back cook line, 5 packages of mahi fully thawed and fully sealed in commercially packed vacuum packaging. Operator removed to be discarded. Corrective Action Taken

Basic - Equipment in poor repair. Walk in freezer has ice build up along door seal and metal liner of door separating by seal. Back cook line two door reach in freezer with a torn door gasket. Repeat Violation

Basic - Food stored on floor. Bucket of pickles stored on the walk in cooler floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front cook line hood filter over flat top with grease build up. Stand up reach in cooler with debris build up in door gasket. Back cook line hood filters with dust build up. Back cook line grayer exhaust area with build up of grease.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at 0ppm, operator added chlorine bleach to 100ppm. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In glass door reach in cooler, corn beef hash from Saturday missing date marking. Operator date marked. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin deflector plate with mold like substance. Repeat Violation

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

Basic - Equipment in poor repair. Cook line microwave door handle missing. Two door reach in freezer door gasket separating. Walk in freezer door insulation separating, and ice build up. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line cutting board, operator relocated. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the two door standup reach in cooler, raw shell eggs over coleslaw dressing. Operator relocated the raw shell eggs. In the cook line standup reach in cooler, raw beef over fish and shrimp. Operator rearranged storage levels. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the sliding door reach in cooler, three fully sealed and thawed vacuum packages of mahi. Discussed with operator not to sell to customers and to open/remove before thawing

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin at service counter has mold like substance under the ice chute. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in bulk rice container, removed and discussed with operator. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the sliding door reach in cooler, three fully sealed and thawed vacuum packages of mahi. Discussed with operator not to sell to customers and to open/remove before thawing. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on storage rack over single service ketchup packets. Operator asked employee to relocate the drinks. Corrective Action Taken

Basic - Equipment in poor repair. Standup reach in cooler in the back storage room has a torn cooler door gasket. Ice build up on walk on freezer door. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line flip top reach in cooler door gasket with debris build up. Repeat Violation

Basic - Single-service articles improperly stored. In the back storage room, single service cups stored in the floor.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front cook line at 0ppm. Operator added chlorine bleach to 50/100ppm. Corrected On-Site

High Priority - Container of medicine improperly stored. In the standup reach in cooler by the rear exterior door, container of pepto bismol over condiments.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed by the front counter cook line and one fly observed by the mop storage area in between the kitchen and storage area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2024.

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. Potatoes held on time as public health control missing from time tracking board. Operator added to the time board. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with build up,of food residue staining. Microwave at front counter kitchen side with cheese stuck to side of microwave. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand wash sink for larger kitchen side. Operator provided hand wash soap. Corrected On-Site Repeat Violation

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. At time of inspection 3 food handling employee certificates expired.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at waitstation bulk ice bin has mold like substance spots on the side of the ice chute. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones stored in shelf opposite cook line over seasoning packets.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee working with food on the main cook line with no beard guard. Repeat Violation

Basic - Equipment in poor repair. Standup reach in cooler in storage area by rear exterior door with broken missing handle and torn cooler door gasket. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher used as scoop in bulk container with handle in product.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cooler door gaskets with debris/mold like substance. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in mop bucket.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on prep table by reach in cooler on the cook line. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the front counter area steam well, grits (121F - Hot Holding). Employee discarded the grits. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting boards have build up of food residue staining. Can opener blade has old food debris. Operator wiped off the can opener. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by the cook line and pass through window. Operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink by the cook line and pass through window. Operator provided soap. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back up bulk ice bin has mold like substance on the wall of the ice bin by the deflector plate.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in bulk container on the back side of the main cook line. Operator removed the bowl. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in the reach in freezer over fries to be served to customers. Operator voluntarily discarded the personal food. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee working with food with no beard guard.

Basic - Equipment in poor repair. Standup reach in freezer has broken door handle sealed with duct tape.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system over the main cook line has build up of dust on the fan vents. Operator waiting for company to replace the fans from previous maintenance visit. Corrective Action Taken Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table by the can opener. Operator relocated the wet wiping cloth. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Gravy cooling for 5 hours per person in charge at 83F, item stored in large closed plastic container. 0F cooling rate observed during inspection with temperatures take 30minutes apart. Person in charge discarded. Corrective Action Taken

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee bring back dirty dishes, then handle clean dishes. Observed employee touch glasses with gloved hands, then handle food without changing gloves and handwash. Spoke to employees during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Breading station cutting board with debris buildup.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Items held on time for breakfast not indicated on time paperwork. Person in charge added during inspection. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO 2 tank unsecured by mop sink. Person in charge chained during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station wet nesting. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors in large kitchen side with debris buildup. Especially under triple sink and cookline. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with debris buildup on main kitchen side.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook on cook line crack raw shell eggs with gloved hands, remove gloves, put on new gloves, return to handling food on cookline without hand wash. Spoke to employee during inspection.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler sauerkraut dated 1/24. In reach in cooler potato salad, tuna salad, chicken salad made in house dated 2/7-2/9.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese, sausage held above fill line in fliptop at 47-49F. Person in charge moved to drawer below. Corrective Action Taken Repeat Violation Admin Complaint

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. Person in charge unable to provide written procedure during inspection.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge holds butter, eggs, pancake mix on time. No written procedure.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table in kitchen, stored on tray above condiments in kitchen. Person in charge removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on clean bowl in kitchen. Person in charge removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at front counter wet nesting. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor under triple sink in secondary kitchen with debris buildup. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One can of marinara sauce with dent along seam.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on right sided kitchen eggs, sausage 44-46F. Person in charge moved to reach in cooler to rapidly chill. Retemped at below 43F. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on shelf above individually packaged syrup. Person in charge moved to appropriate location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server area with wet nesting. Repeat Violation

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Floors at right sided kitchen by fryers with grease buildup. Ceiling and vent on cookline at right sided kitchen with debris buildup. Floor under triple sink on right sided kitchen.

Basic - Grease on the ground and/or pad around grease receptacle. Grease on the ground around receptacle.

Basic - Time/temperature control for safety food thawed in an improper manner. Deli meats thawing at room temperature. Person in charge moved to reach in cooler. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shell eggs, then handle clean plate. Spoke to employee who washed hands and donned new gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat dressings. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front cake display case cake with cream frosting 44-46F. Person in charge moved to back reach in cooler and turned unit down. Retemped at 41F. States door has been open. In reach in cooler butter 68F was sitting out on counter during beginning of inspection. Eggs in reach in cooler on right sided cookline at 46F ambient temperature of unit 35F. Repeat Violation Admin Complaint

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. Time Paperwork indicates establishment will mark items with time, eggs, batter, egg wash with no date mark during inspection. Person in charge marked appropriately. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling sanitizer bucket at hand wash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in reach in cooler date marked 2/5. Person in charge remarked appropriately as they were made 4/5. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at front counter area wet nesting.

Basic - Food-contact surface not smooth and easily cleanable. Wear at counter on left sided kitchen area. Person in charge has estimate to replace. Corrective Action Taken

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand wash sink on Right sided cookline.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butter (67°F - Cold Holding) sitting out on counter near display reach in cooler at front counter, per manager butter has been sitting out for no more then two hours, butter placed on time as a public health control. sliced ham (47°F - Cold Holding); sausage links (48°F - Cold Holding); shredded lettuce (46°F - Cold Holding); raw bacon (46°F - Cold Holding); boiled eggs (46°F - Cold Holding) all items in reach in cooler at back cook line, per employee top section has been left open and door constantly opened for no more then two hours, all items moved to standing reach in cooler by office, all retemps at or below 41°F. 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. Pancake batter at both cook line held on time but do not have any time markings, employee corrected during inspection. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket, chlorine, over 200ppm, on cook line, manager remade, retested to 100ppm. 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. One expired Repeat Violation Admin Complaint

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women's bathroom doors do not close all the way by themselves.

Basic - Floors not maintained smooth and durable. Parts of the floor in the walk in cooler are separating and in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between fryer and warmer at front cook line.

Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler.