PAPA BEES

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - cookline reach in freezer Corrected On-Site

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - sweatshirt stored on shelf with food bucket lids Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - Floor soiled/has accumulation of debris. - under CO2 tank rack

Basic - Floors not constructed to be easily cleanable. - deep groutlines causing retention of standing water

Basic - No handwashing sign provided at a hand sink used by food employees. - men's restroom Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - CO2 tank rack - paper towel dispenser and power strip across from dish machine - fryer baskets and exterior of units - walk in fan covers

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER - sauerkraut (49F - Cold Holding); - cooked pasta (51F - Cold Holding); - ham (49F - Cold Holding); - burger (56F - Cold Holding); Warning - From follow-up inspection 2025-07-11: COOKLINE COOLER - sauerkraut (46F - Cold Holding); - ham (45F - Cold Holding); - burger (48F - Cold Holding); Manager states service technician finish cooler repairs a few hours ago. All items had been stored in walk-in cooler during servicing and brought out immediately after cooler repair was made. Time Extended - From follow-up inspection 2025-07-16: COOKLINE COOLER: - sliced cheese 62f - sauerkraut 65f - ham 62f Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling vents over cookline dusty - From follow-up inspection 2025-07-11: Time Extended - From follow-up inspection 2025-07-16: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2025-07-11: Time Extended - From follow-up inspection 2025-07-16: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door - From follow-up inspection 2025-07-11: Time Extended - From follow-up inspection 2025-07-16: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - deep grout lines and damaged cove base causing retention of standing water near back door - From follow-up inspection 2025-07-11: Time Extended - From follow-up inspection 2025-07-16: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw breaded chicken over frozen desserts

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over dressings - raw steak over dressings Corrected On-Site

High Priority - Vacuum breaker missing at splitter added to mop sink faucet.

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. - chicken breast - chicken wings

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade

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

Basic - Accumulation of debris inside warewashing machine. - water well of dish machine soiled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline

Basic - Cove molding at floor/wall juncture broken/missing. - near back door trapping old food debris and causing retention of standing water

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

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - Floor area(s) covered with standing water. - below ice machine

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

Basic - Light not functioning. - 2 bulbs out at hood system

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - opening of ice bin - hood filters

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over dressings Corrected On-Site

High Priority - Vacuum breaker missing on splitter added to mop sink faucet.

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. - deli meats portioned Monday per manager

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. - missing labeling raw

Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine

Basic - Buildup of food debris/soil residue on equipment door handles. - reach in freezer door handles soiled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - observed over cookline

Basic - Cove molding at floor/wall juncture broken/missing. - observed at ware wash station. Missing cove base causing retention of standing water

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - Floor area(s) covered with standing water. - near back door

Basic - Floor soiled/has accumulation of debris. - below dish station - below expo line

Basic - Hole in or other damage to wall. - around door frame of back door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine opening

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - below dish station

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces in walk in cooler Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on small make table at wait station White cutting board on make table at cooks line

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by walk in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom has no sign requiring employees to their wash hands Repeat Violation

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey not dated

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner not labled

Basic - Employee with no hair restraint while engaging in food preparation. Line cook and prep cook

Basic - Equipment in poor repair. Gaskets to the kelvinator cooler on the line are ripped

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. True Reach in cooler at the server window

Basic - Light not functioning. In the hood

Basic - No handwashing sign provided at a hand sink used by food employees. Mens room

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. White buckets soiled on the outside

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.

Intermediate - Handwash sink not accessible for employee use at all times. Bucket stored in the line hand sink

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line vents

Basic - Equipment in poor repair. Gasket to the true cooler in the service area is ripped -gasket to the draweron the small make cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty Grease in the flume of the fryers possible fire hazard

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (44F - Cold Holding); cheese (45F - Cold Holding) at the make cooler

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. Case of wings held out of refrigeration not time labled

High Priority - Toxic substance/chemical improperly stored. -Spray bottle and WD40 stored on the ice bin in the kitchen - can of stainless steel cleaner on the rack over potatoes

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - green 5 gal bucket has a soil build up

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/ No current manager on duty

Basic - Food stored on floor. Cases of wings stored on the floor in the cooler

Basic - Hole in or other damage to wall. At the base of the mop sink a 2x4 hole - wall at the cooks line is separating at the seams

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - grease build up on the fryers (flume has a build up) -hood filters greasy

Basic - Raw fruits/vegetables not washed prior to preparation. Celery

Basic - Single-service articles not stored inverted or protected from contamination. Plastic knives, forks stored in multiple directions in the dispenser, should face one way

Basic - Standing water in bottom of reach-in-cooler. True cooler at the pick up area , water in the base .

Intermediate - Spray bottle containing toxic substance not labeled. Operator labled Corrected On-Site

Basic - Equipment in poor repair. Gasket to the walk in cooler

Basic - Hole in or other damage to wall. At the mop sink large hole

Basic - In-use wet wiping cloth/towel used under cutting board. On the line

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm . Found the 3 compartment sink dispenser switched soap and sanitizer, employee bleed the system and switched 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. Hamburgers available undercooked Provided a consumer advisory via email Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.. glue board needs to be replaced

Basic - Employee with no hair restraint while engaging in food preparation. Prep cook

Basic - In-use wet wiping cloth/towel used under cutting board. At the fronte line

Basic - Utensils in poor condition. Fry basket is broken