THE WILDFLOWER

High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired 4/1/2026

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork stored over cooked shrimp in stainless steel stand-up reach-in cooler at the end of the kitchen, operator relocated the cooked shrimp Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -long cutting board on top of reach-in cooler is significantly stained -soda gun nozzle at entrance to bar is soiled Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink at rear of kitchen, operator restocked Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. -plastic bowl stored in dry rice, operator removed Corrected On-Site

Basic - Cardboard used to line food-contact shelves. -lowest shelf of dry goods rack, operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack hanging off of the dry goods rack, operator removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cooking equipment have an accumulation of grease and food debris -hood filters over cooking equipment have an accumulation of grease and food debris Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. -lower shelf of prep table in kitchen

High Priority - Raw animal food stored over or with unwashed produce. -raw bacon stored over unwashed tomato in stand-up reach-in cooler, operator reorganized reach-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw ground beef 48-49F stored on prep table less than 30 minutes, operator relocated to reach-in cooler to rapidly cool Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink. -drain line coming from ceiling into handwashing sink at front entrance to kitchen, operator removed Corrected On-Site

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/ -Debbie Repeat Violation

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

Intermediate - Handwash sink used for purposes other than handwashing. -handwashing sink at front entrance to kitchen used as dump sink, operator poured soiled water into handwashing sink -handwashing sink at rear of kitchen used to store first aid kits, operator removed Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -left side unisex bathroom door

Basic - Ceiling tile missing. -multiple tiles missing or displaced over handwashing sink and stand-up reach-in coolers

Basic - Floor soiled/has accumulation of debris. -floor underneath cooking equipment has an accumulation of grease and food debris -floor in bar area sticky

Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop stored directly on top of ice machine, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment have an accumulation of grease and food debris -dish racks soiled -handwashing sink at front entrance to kitchen has an accumulation of pink, mold-like substance, operator cleaned Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. -raw ground beef thawing at room temperature on white cutting board on top of reach-in cooler, operator placed under continuously flowing cool water Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw mojo pork stored over tomato paste in stand up reach-in cooler, employee reorganized reach-in cooler Corrected On-Site

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands in triple sink

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/ -Raul

Intermediate - Food-contact surface soiled with food debris. -long, white cutting board on top of reach-in cooler stained -inside lower portion of reach-in cooler has an accumulation of grease and food debris

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

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

Basic - Carbon dioxide/helium tanks not adequately secured. -2 tanks stored in hallway near back door

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -buildup of food debris/soil residue on equipment door handles -sides of cooking equipment have an accumulation of grease and food debris -hood filters over cooking equipment have an accumulation of grease and food debris Repeat Violation

Basic - Standing water in bottom of reach-in-cooler.

Basic - Very slow draining water in handwash sink in rear of kitchen.

Exit door locked. For reporting purposes only. -rear double doors locked with wood plank, operator removed Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs stored over unwashed limes in stainless steel reach-in cooler

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee touched raw beef with gloved hand, then began touching clean utensils and pot handle without changing glove

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in beverage service area blocked by trash can, operator removed Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both unisex bathrooms

Basic - Bowl or other container with no handle used to dispense food. -bowls inside sugar/rice containers, operator removed Corrected On-Site

Basic - Covered waste receptacle not provided in both unisex bathrooms .

Basic - No Heimlich maneuver/choking sign posted, operator posted Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink at rear entrance to kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -sides of cooking equipment have an accumulation of grease and food debris

Basic - Soiled dry wiping cloth in use. -employee using soiled wiping cloth to wipe hands instead of washing hands

Basic - Working containers of food removed from original container not identified by common name. -sugar container lacking label, operator labeled Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 25 cooked chicken wings ranging from 48-54F in reach in cooler for 5 days per operator. Disposed of by operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken wings 48-54F in reach in cooler 5 days per operator. Disposed of by operator. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on make line soiled 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 - 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. -10 individual serving packages of salmon (reduced oxygen packaging) thawed in lowboy without being removed from reduced oxygen packaging. Disposed of by operator. See stop sale

Basic - Cutting board has cut marks and is no longer cleanable. -on make line Repeat Violation

Basic - Floor soiled/has accumulation of debris. -under kitchen equipment Repeat Violation

Basic - Plumbing system in disrepair. -hand sink at kitchen entrance leaks on floor

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

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -provided consumer advisory sign via email Corrective Action Taken

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Used FoodHandlerSolutions

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Cutting board has cut marks and is no longer cleanable. -on make line Repeat Violation

Basic - Floor area(s) covered with standing water. -in storage area near water heater.

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

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

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

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling tile missing. Kitchen.

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

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site