3 NATIVES

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (48F - Cold Holding); tuna salad (46F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler nearest the three compartment sink. The operator stated the potentially hazardous foods have been held for approximately 2.5 hours. The operator emptied half of the contents and stored in the walk in cooler. Corrective Action Taken - From follow-up inspection 2025-09-10: Observed chicken salad (44F - Cold Holding); tuna salad (47F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler nearest the three compartment sink. Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles stored hanging near clean equipment in the storage are in the back on the kitchen.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the back of the kitchen.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Observed no employee reporting agreement signed for the employees on duty. The employee signed the health reporting agreement. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles in the storage area in the back of the kitchen. Repeat Violation

Basic - Faucet missing at handwashing sink in the back of the kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cutting board of the reach in cooler at the entrance to the kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (46F - Cold Holding); hummus (46F - Cold Holding); cooked chicken (52F - Cold Holding); feta cheese (47F - Cold Holding); hard boiled egg (45F - Cold Holding); cream cheese (46F - Cold Holding); butter (45F - Cold Holding); cut lettuce (44F - Cold Holding) in the reach in cooler across from the walk in cooler. The operator stated the above foods have been held for approximately 2 hours. The operator adjusted the temperature of the reach in cooler. Ambient temperature of the cooler is 40F. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle of sanitizer not labeled. The operator labeled the chemical spray bottle. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing bracelets. The employees removed the jewelry. 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. Observed the scoop handle used for granola not stored above the food. The operator removed the scoop. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed a red apple style fruit fly trap stored on top of the reach in cooler at the entrance to the lobby. The operator properly stored the control device. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths store on a cutting board at the reach in cooler. The operator properly stored the wet wiping cloth. Corrected On-Site