THE BREEZEWAY RESTAURANT AND BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -liquid eggs 54F, per employee stored next to fryer less than 30 minutes, operator placed on ice bath to rapidly cool, rechecked 30 minutes later, 39F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -green and blue cutting boards stained Repeat Violation

Intermediate - No soap provided at handwash sink. -handwashing sink next to outdoor ice machine, operator installed soap Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. -in front of dishwasher Repeat Violation

Basic - Floor tiles missing and/or in disrepair. -broken floor tiles throughout the kitchen Repeat Violation

Basic - Food storage container/container lid cracked or broken. -sliced ham container corner broken in top of "salad unit" reach-in cooler, operator replaced Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan cover has an accumulation of dust/debris -side and top of fryer has an accumulation of grease and food debris Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sanitizer bucket stored on top of reach-in cooler next to blue cutting board Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. -"salad unit" reach-in cooler

Basic - Toilet/urinal not flushing/functioning properly. -toilet in men's bathroom marked "Out of Order", employee states repairs are ongoing, plumber had to secure parts Corrective Action Taken

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

Basic - Water leaking from pipe and/or faucet/handle. -handwashing sink faucet next to stainless steel stand-up reach-in cooler door

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. -dishwasher

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over risotto in stand-up reach-in cooler, operator relocated raw shell eggs to walk-in cooler Corrected On-Site

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/ -Luis

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Louis Q.

Intermediate - Food-contact surface soiled with food debris. -white cutting board stained on top of reach-in cooler

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in outdoor bar area used as dump sink: soiled dishes and ice present, operator cleared Corrected On-Site

Intermediate - No soap provided at handwash sink. -handwash sink next to outdoor ice machine, operator restocked soap Corrected On-Site

Basic - Employee personal food stored on top of dishwasher, operator removed Corrected On-Site

Basic - Floor area(s) covered with standing water. -broken floor tiles in front of dishwasher with standing water present

Basic - Floor tiles missing and/or in disrepair. -kitchen floor tiles Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. -buckets of pickles stored on the floor in walk-in cooler

Basic - Food storage container/container lid cracked or broken. -multiple cracked lids and broken plastic containers in use with foods

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -triple door reach-in freezer

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -triple door reach-in freezer door handles -left side grill/right side of fryer of have an accumulation of grease and food debris

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -quaternary ammonia sanitizer solution stored on prep table next to blue cutting board, operator relocated Corrected On-Site

Basic - Water draining onto floor surface. -underneath handwash sink next to outdoor ice machine

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -kitchen Repeat Violation Warning - From follow-up inspection 2025-05-29: Time Extended

High Priority - 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced provolone cheese 47-56F, per operator less than 3 hours stored in top of reach-in cooler, operator discarded Priority: High Priority

High Priority - 08A-04-5 Observed: Raw animal food stored over or with unwashed produce. -raw shell eggs stored above unwashed green squash, operator relocated raw shell eggs Corrected On-Site Priority: High Priority

High Priority - 12A-07-5 Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee failed to wash hands after returning to food service and putting on gloves, operator educated employee, employee washed hands and put on new gloves Corrected On-Site Priority: High Priority

Intermediate - 02C-02-5 Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -marinara, per operator cooked on Sunday, 9/22/2024, operator dated Corrected On-Site Priority: Intermediate

Intermediate - 16-36-4 Observed: No color/concentration comparison chart available for chemical test kit used to check sanitizer. -CHLORINE Priority: Intermediate

Intermediate - 22-02-4 Observed: Food-contact surface soiled with food debris. -inside of microwave has an accumulation of grease and food debris -inside of “protein” reach-in cooler has an accumulation of grease and food debris, employee cleaned Corrected On-Site Priority: Intermediate

Intermediate - 27-16-4 Observed: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink at entrance to kitchen: hot water turned off, employee turned water back on Corrected On-Site Priority: Intermediate

Intermediate - 31A-11-4 Observed: Handwash sink used for purposes other than handwashing. -handwash sink next to ice machine used to store ice bucket, operator removed -handwash sink in outdoor bar area used to store glassware, operator removed Corrected On-Site Priority: Intermediate

Basic - 05-09-4 Observed: No conspicuously located ambient air temperature thermometer in holding unit. -walk-in cooler, operator installed new ambient ambient air temperature thermometer Corrected On-Site Priority: Basic

Basic - 10-08-5 Observed: Ice scoop handle in contact with ice. -outdoor bar ice bin, operator removed Corrected On-Site Priority: Basic

Basic - 10-18-5 Observed: In-use utensil stored in sanitizer between uses. -knife stored in sanitizer bucket, operator removed Corrected On-Site Priority: Basic

Basic - 12B-07-4 Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee styrofoam cup stored on reach-in cooler cutting board, operator discarded Corrected On-Site Priority: Basic

Basic - 14-17-4 Observed: Walk-in cooler shelves with rust that has pitted the surface. Priority: Basic

Basic - 14-69-4 Observed: Ice buildup in reach-in freezer. Priority: Basic

Basic - 23-03-4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some of the walk-in cooler shelves have a light accumulation of grease and food debris -exterior of microwave has an accumulation of grease and food debris Priority: Basic

Basic - 36-17-5 Observed: Floor tiles missing and/or in disrepair throughout the kitchen. Repeat Violation Priority: Basic

Basic - 36-22-4 Observed: Floor area(s) covered with standing water. -dishwashing area Priority: Basic

Basic - 36-24-5 Observed: Hole in or other damage to wall. -tile wall behind dishwasher has missing tiles Priority: Basic

Basic - 36-32-5 Observed: Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling tile above dishwasher Priority: Basic

Basic - 51-13-4 Observed: No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster Corrective Action Taken Priority: Basic

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle at outside bar -cutting board on make line soiled Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -kitchen, both bars

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. -provided form to operator

Intermediate - No soap provided at handwash sink. -kitchen, both bars Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -both ice wells in bar area soiled

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. -in bar

Basic - Floor soiled/has accumulation of debris. -behind and under equipment in kitchen

Basic - Floor tiles missing and/or in disrepair. -in bar area, and kitchen Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave soiled, interior and exterior Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of exterior ice machine soiled -handsink in kitchen Repeat Violation

Basic - Plumbing system in disrepair. -handsink in kitchen (cold water handle)

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. -emailed to operator Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on make tables Repeat Violation

Intermediate - No soap provided at handwash sink. -near ice machine Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine soiled -handwashing sinks soiled Corrected On-Site Repeat Violation

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. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Make table.

Basic - Accumulation of debris on exterior of warewashing machine.

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.

Basic - Cutting board has cut marks and is no longer cleanable. Make table.

Basic - Floor tiles missing and/or in disrepair. Kitchen.

Basic - In-use utensil stored in sanitizer between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled. Rolling racks soiled with food debris. Hand sink by ice machine soiled.

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

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained, make line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off, cook line and restrooms.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs on oven doors. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site

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

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

Basic - Floor tiles missing and/or in disrepair. Kitchen cracked and missing.

Basic - In-use utensil stored in sanitizer between uses. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink, outside bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled.

Basic - Single-service articles improperly stored. Napkins on the floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers. 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. 0 ppm. Corrected to 100ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed off tomatoes. Dump sink, sink by ice machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl in panko. Corrected On-Site

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

Basic - Floor area(s) covered with standing water. Cook line.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Cook line.

Basic - Food stored on floor. Upstairs store room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled.

Basic - Single-service articles improperly stored. Cups stored on floor. Upstairs storeroom.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink, inside bar slow draining.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish wash area.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in Cooler: raw beef stored over raw pork. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Reach in Cooler: ground beef (45°F - Cold Holding); Poultry (46°F - Cold Holding). Items iced down. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained, prep area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice machine. Hand sink bar. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restrooms

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Gasket Reach in Cooler torn, cook line.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Kitchen. Inside Bar.

Basic - Light shield damaged/in disrepair. Kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Slicer. Corrected On-Site

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

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site