STIR IT UP - SAB

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food. Employee removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled with dark mold like substance. Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine back deflector soiled. - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees with watches or bracelets while preparing food. - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers shelves and bottom interior soiled. - From follow-up inspection 2025-07-31: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked rice (120F - Hot Holding); black beans (117F - Hot Holding); shredded chicken (118F - Hot Holding) operator reheated all items during inspection cooked rice (178F - Reheating); black beans (186F - Reheating); shredded chicken (193F - Reheating) Corrected On-Site

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

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of manager certification. Establishment is currently under open warning for no manager certification. Repeat Violation

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/ 5 employees on staff no certified manager. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Lynae, and Jackie expired.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in kitchen with watch and bracelets.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.

High Priority - Priority: 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. Operator leaves items on time but does not have paperwork filled out. No food out on time at time of inspection. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.24.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed staff touch phone with gloves on and then reach for tomatoes. Addressed immediately and he washed his hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On counter; hummus 78F, cheese 54F. Had been out almost 3 hrs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter; hummus 78F, cheese 54F. Had been out almost 3 hrs. Gave owner time control paperwork. Corrective Action Taken

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. Cream and milk not dated. Person in charge dated. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Items in hand washing sink. Person in charge removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At sink in front. Person in charge relabeled. Corrected On-Site

Basic - Food stored on floor. Case of bananas on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler are soiled.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacados. Stickers still on them. Person in charge washed avacados. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach-in cooler observed Turkey (46F - Cold Holding). Operator stated Turkey was placed in cooler 1.5 hours prior and lowered level below fill line and placed in lower part of cooler. Corrective Action Taken

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. Observed no written cleanup procedures available. Provided operator with handout during inspection. Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed some employees without original certificates for training. Operator was able to show proof on phone for two employees and have printed but not brought to establishment. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken. Observed container holding avocados with corner broken off. Operator discarded container during inspection. Corrected On-Site

Basic - Food stored on floor. In outside storage cabinet observed plastic water bottles stored on floor. Employee began rearranging during inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple fans with dust buildup throughout kitchen area. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple togo containers stored not inverted on shelf and top of fridge. Operator turned stacks over during inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects in kitchen area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus 60F, cheese 51F. Per owner, food has been out for two hours and added more ice to holding pan. Inspector provided Time as a Public Health Control Written Procedure to establishment. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable fans hanging from ceiling have dust and accumulation of debris, food, and grease.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored above lunch meat in reach in cooler. Person in charge moved the eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 46F cold holding. Reach in cooler has been open and closed for breakfast.

Basic - Food stored on floor. Jugs of cooking oil on floor. Person in charge moved the oil to proper storage. Corrected On-Site Repeat Violation