BURGUNDY SQUARE CAFE

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 fish at 50F and chicken at 49F cold holding in reach-in cooler make table at cooks line. Operator stated items had just been prepped and placed in cooler 10 minutes prior. Operator closed lid on reach-in cooler and rechecked temperatures 15 minutes and observed temperatures were coming down fish 47F, chicken 47FCorrective Action Taken Corrective Action Taken

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

Basic - Food storage container/container lid cracked or broken at clean pan rack area. Operator corrected above issues to meet inspection standards. Repeat from last inspection 3-7-25 Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels.

Basic - Unsealed concrete floor in food preparation and food storage Repeat from last inspection 3-7-25 Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall by fryer station has heavy buildup of food debris on it.

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. Observed butter cups next to toaster area not time marked. Employee stated butter was removed from cooler 1 hour prior and marked time on butter correctly. Observed operator correct issue to meet standards for inspection.

High Priority - Vacuum breaker missing at splitter added to hose bibb.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hood vents with buildup of grease.

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 at cooks line. Cook open all packages. Corrected On-Site

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

Basic - Floor tiles missing at cooks line.

Basic - Food storage container cracked and broken at clean pan rack by dishwasher area.

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 scoop in flour bin with handle in flour. Observed operator correct issue to meet standards for inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy buildup of grease and food debris on and under equipment at cooks line.

Basic - Old food stuck to clean pan at clean pan rack by dishwasher area.

Basic - Reach-in cooler interior have accumulation of soil residues around base of door.

Basic - Time/temperature control for safety food thawed in an improper manner.

Basic - Unsealed concrete floor in food preparation area.

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 - 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.

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.

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. Repeat 1-5-24 Repeat Violation Warning - From follow-up inspection 2024-09-06: 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. Time Extended

High Priority - Container of medicine improperly stored. Observed over the counter pain relief medication on shelf at cooks line. Observed employee remove medication. Corrected On-Site

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. Observed dishwasher at 000 parts per million chlorine sanitizer. Observed operator replace sanitizer bucket and retested at 100 parts per million chlorine sanitizer. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Observed container of heavily molded strawberries in wait staff reach-in cooler. Observed cook voluntarily dispose of strawberries. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3-5oz portions of completely thawed Grouper in reach-in cooler in sealed reduced oxygen packages. Employee stated it was removed from freezer 2-3 days prior. Observed operator voluntarily dispose of all 3 packages.

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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 10-5-23 Corrective Action Taken Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used the dishmachine.

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. Repeat 10-5-23 Corrective Action Taken Repeat Violation

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.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat 10-5-23 Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed souffle cup used as scoop in spice buckle nat cooks line. Observed employee remove cup and replace with spoon. Repeat 10-5-23 Corrected On-Site Repeat Violation

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

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 3-5oz portions of completely thawed Grouper in reach-in cooler in sealed reduced oxygen packages. Employee stated it was removed from freezer 2-3 days prior. Observed operator voluntarily dispose of all 3 packages. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on reach-in cooler at prep area. Repeat 10-5-23 Repeat Violation

Basic - Floor soiled/has accumulation of debris at cooks line and throughout kitchen.

Basic - Old food stuck to clean dishware/utensils. Observed old food stuck to plastic containers bat clean pan rack next to dishwasher machine. Repeat10-5-23 Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at prep area cooler and wait station in kitchen.

Basic - Wall soiled with accumulated grease and food debris at cooks line and prep area

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. Observed shell eggs, dice veggies and sausage at cooks line breakfast station not time marked.

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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Corrective Action Taken

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

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 Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator was unable to provide Time as a Control sheet at time of inspection. Repeat 2-17-23 Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw, beef and pasta prepared onsite more then 24 hours prior as per employee statement not date marked.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat 2-17-23 Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles at cooks line and reach-in cooler at prep area.

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 employee cut open packaging. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat 2-17-23 Repeat Violation

Basic - Equipment in poor repair. Torn gasket and door in disrepair on reach-in cooler in prep area. Repeat 2-17-23 Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed cracked and chipped plastic containers at pan rack by dishwasher area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls by grill area at cooks line heavily soiled.

Basic - Old food stuck to clean dishware/utensils on pans at clean pan rack by dishwasher area.

Basic - Plastic souffle cup with no handle used to dispense cut fruit from container in wait staff reach-in cooler.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket non prep table next to salad station.

Basic - Wood food-contact surface not properly sealed. Observed wood unsealed wood used to replace broken handles on reach-in cooler at prep area.

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. Observed shell eggs and butter keep on time not marked. Operator stated they were taking out less then 4 hours prior. Observed operator mark items. Repeat 7-28-22 Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle on cart at wait station over and next wrap silverware. Observed employee remove chemical spray bottles. Corrected On-Site

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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed eggs and burgers served undercooked on menu not identified for coverage by consumer advisory.

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 operator Employee Health Agreement Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not produce written time as a control sheet. Email operator new time a a control sheet. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed consumer advisory not marked on new menus and not posted. Issued copy of consumer advisory to operator and observed it posted. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles on cart at wait station.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat 7-28-22 Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles at Salad station and cooks line.

Basic - Equipment and utensils not properly air-dried - wet nesting and pan rack by dishwasher area.

Basic - Equipment in poor repair. Observed torn gasket on on reach-in-freezer in back hall

Basic - Floors soiled and have accumulation of debris in prep hall, dry storage area and cooks line and through out kitchen.

Basic - Open dumpster lid. Repeat 7-28-22 Repeat Violation

Basic - Soiled dry wiping cloth in use at cooks line. Repeat 7-28-22 Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed packages of lobster meat thaw in pans of water at 3 compartment sink without running water.

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

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning - From follow-up inspection 2022-10-17: Observed exterior of dishwasher soiled. Time Extended

Basic - - From initial inspection : Basic - Reach-in coolers next to oven and in prep area have shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-10-17: Observed shelves of reach-in cooler still rusted and pitted. Time Extended

Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use at cooks line. Observed employee remove soiled cloth. Corrected On-Site Warning - From follow-up inspection 2022-10-17: Observed soiled dry wiping cloths on cooks line at cold station by oven. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease and food debris at cooks line, dishwasher area and prep area. Warning - From follow-up inspection 2022-10-17: Observed there is still some accumulation of grease and food debris in kitchen around equipment at cooks line, prep and dishwasher areas. Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle and crack shell eggs than handle clean dishes without washing hands in between.

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 wait staff place sliced lemons in drinks from pan next to soda machine with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and fish over open bucket of pickles in reach-in cooler in back prep area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at toast station and back prep station soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meatloaf, pasta, sliced corned beef, sliced turkey, a cut chicken.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance on inside of ice machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed heavy grease buildup on cook line hood vents.

Basic - Food stored on floor. Observed cases bread, produce and meat stored on floor in outside cooler. Observed cases of fry oil stored on floor in back prep area.

Basic - Old labels stuck to food containers after cleaning. Observed pans on clean pan rack next to dishwasher area with old labels stuck to them.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In back prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cut fruit in the reach in cooler next to the fryer. Operator placed cut fruit to the other cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter on table near toaster 50°F(Cols Holding). Operator placed butter inside reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris on the vegetable chopper.

Intermediate - Handwash sink used for purposes other than handwashing. Observed knife and scissors stored inside the hand washing sink next to the salad prep station. Operator removed the knife and scissors from inside the hand washing sink. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed another Time as a Public Health Control paperwork to operator. Corrective Action Taken

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 in the raw reach in cooler not date marked. Operator stated the cooked beef was prepared 09/19/21. Operator placed date mark on the container of cooked beef. Corrected On-Site Repeat Violation

Basic - Accumulation of black mold-like substance in the interior of the ice machine near the side door.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Employee with no hair restraint while engaging in food preparation on the line.

Basic - Reach-in cooler shelves with rust that has pitted the surface near the salad station.

Basic - Unnecessary items/unused equipment on the premises. Observed two tables and a reach in unit stored next to tree not in use.