ARTUR'S RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over pork in cooler draws at grill. Operator corrected above issues to meet inspection standards. Corrected On-Site

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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can open in prep area soiled with old food debris. Operator corrected above issues to meet inspection standards. Corrected On-Site

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

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle plastic container used as scoop in sugar at prep area and in crotons at salad area. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on shelf at end of cooks line. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - Food stored on floor. Observed cases of food stored on floor in walk-in freezer.

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 handles of scoops in and under flour and bread crumbs in bins. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters at wait station not inverted or protected.

Basic - Walk-in cooler shelves have accumulation of soil residues.

Basic - Worn floors in prep area and cooks line. Repeat from last inspection 11-18-25 Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler 6 quarts of Hunter's Soup with a preparation date of 11-05-2025, exceeding 7 day storage.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler 6 quarts of Hunter's Soup with a preparation date of 11-05-2025, exceeding 7 day storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line ahi tuna (61 F - Cold Holding); beef (51 F - Cold Holding); chicken (54 F - Cold Holding), per line cooks they just had a big lunch rush, all foods moved to walk in cooler to rapidly cool down. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up inside soda nozzle behind bar and mold like substance inside ice machine in prep kitchen.

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

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispensers at hand sink in prep kitchen and at dish machine unable to dispense soap.

Basic - Carbon dioxide/helium tanks not adequately secured. At tiki bar wait station.

Basic - Floor soiled/has accumulation of debris. Build up of food debris underneath cooks line equipment.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink next to dish machine.

Basic - Worn, torn and/or soiled floors/carpeting. Floors on cooks line worn and no longer sealed. This is a repeat violation from the previous inspection dated 03-05-2025 Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and fish in reach-in-cooler at end of cooks line over cooked lasagna and dumplings. Repeat 2-25-25. Observed operator correct issue to meet standards for inspection. Corrected On-Site Repeat Violation Admin Complaint

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. Observed commercial reduced oxygen fish at cooks line and in walk-in-cooler thawed and still in sealed packages.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line. Observed operator correct issue to meet standards for inspection. Repeat 2-25-25 Corrected On-Site Repeat Violation

Basic - Food storage container cracked and broken at cold holding station at waitstaff line.

Basic - In-use tongs stored on equipment door handle between uses at cooks line. Repeat 2-25-25 Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor at cooks line and dishwasher area is worn and no longer sealed. Repeat 2-25-25 Repeat Violation

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Observed floor at cooks line and dishwasher area is worn and no longer sealed. Warning - From follow-up inspection 2025-02-26: Observed floor at cooks line and dishwasher area is worn and no longer sealed. Time Extended - From follow-up inspection 2025-02-27: Observed floor at cooks line and dishwasher area is worn and no longer sealed. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sautéed onions at cooks line 95F hot holding. Employee stated onions were cooked 1 hr prior and return pan to stove top for hot holding. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed bottle of chemical tablets used for cleaning coffee machine on shelf at wait staff side of cooks line above food. Observed operator correct issue to meet standards for inspection.

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. Observed cheese, cheesecake, commercial lasagna and pierogis in walk-in-cooler and reach-in-cooler opened more then 24 hours prior as per employee statement, and was not properly date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle are inside bar has mold-like-substance. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper toe missing a5 handwashing sink by dishwasher area. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Soap dispensers in back kitchen not working dead batteries. Observed operator correct issue to meet standards for inspection. 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. Observed cooked meats, stuffed cabbage, and coleslaw in walk-in-cooler and cooks line prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.

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 walkk-in-cooler. Observed operator correct issue to meet standards for inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold-like-substance on hoses, wall and fan cover of beer cooler.

Basic - Pan not properly air-dried - wet nesting at shelf by dishwasher area. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed packets of ground beef defrosting in pot of still water in prep sink without continuous cold running water. Observed operator correct issue to meet standards for inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over fish in reach-in cooler at end of cooks line.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray at outside bar area.

Basic - Employee with soiled clothing. Observed employee with heavy soiled apron at cooks line.

Basic - Walk-in cooler interior and shelves have accumulation of soil residues.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked meatloaf in Walk-in cooler. Observed employee move beef and for proper storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish in Walk-in cooler. Observed employee move beef for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items at grill station: peppers and onions (91F - Hot Holding); pink sauce (105F - Hot Holding). Employee stated items had been removed from cooler 2 hours prior. Observed employee return item to cooler and rechecked temperature 20 minutes later all items at 40F. Repeat 3-31-23 Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Ob hand soap on shelf next to spices and over clean pans on cooks line. Observed chemical spray bottle hanging on shelf at bar over liquor bottles. Observed employee move soap and spray bottles for proper storage. Corrected On-Site

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. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at end o dishwasher area with bucket of scrubbing pads in it. Observed employee remove all items from hand wash sink. Repeat 3-31-23 Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operater Employee Health Agreement and observed employees complete form. 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. Observed prime rib, pasta, fish , assorted soups and sauces in Walk-in cooler and cooks line coolers prepared onsite more then 24 hours prior as per employee statement not date marked.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter cup at wait station on counter 67F. Employee stated butter was taken out of reach-in cooler 45 minutes prior. Observed employee return butter to reach-in cooler recheck temperature 30 minutes later 40F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked peppers and onions on cooks line at 97F. Employee stated they were cooked 1 hour prior and placed pans on grill to keep hot recheck temperature 20 minutes later 139F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Observed operator clean can opener. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed scrubbing pads in hand wash sink at dishwasher area. Observed employee remove items from hand wash sink Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed operator go online and renew license confirmation # 228520791 Corrected On-Site Warning - From follow-up inspection 2023-03-20: Observed License is still expired in system contacted district office to confirm. Instructed operator to contact licensing via phone or online to find and correct issue Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-03-20: Observed operator has not posted Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 again. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2023-03-20: Observed operator has not had all staff sign employee health agreement. Time Extended

High Priority - Container of medicine improperly stored. Observed bottle of Motrin on shelf at cooks line. Observed operator remove bottle. Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. Observed fly strips hanging next to oven in prep area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed nozzle of soda gun at bar with mold-like substance.

Intermediate - No soap provided at handwash sink. Observed hand sink at end of dishwasher out of soap. Observed operator replace batteries for soap dispenser. 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. Observed coleslaw, pasta, cooked beef, and soup all prepared onsite more then 24hours prior as per employee statement not date marked. 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.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used as scoop for croutons at salad make station. Observed employee remove plastic cup and replace with tongs. 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 reach-in cooler at end of cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on counter at cooks line. Observed operator remove beverage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting pans on clean equipment shelves in dishwasher area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at wait staff side of cooks line with buildup of food debris. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to the washing machine. Operator placed paper towels at the hand washing sink. 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 on container of cooked shrimp and pan of baked lasagna in the reach in cooler next to the cook line. Observed mashed potatoes, stuffed cabbage and cooked beef in the walk in cooler with not date marks. Operator placed date marks on the it's in both locations. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed the tongs from oven handle. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on the line.

High Priority - Container of medicine improperly stored on top of the ice maker in front of the walk in freezer.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed team member touch pants and handle food. Operator had team member to wash hands. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on the can opener blade on the prep table next to the hand washing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar near the cup washer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef and stuffed cabbage in the walk in cooler not date marked

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in front of the walk in freezer. Repeat Violation