CREATIVE JUICES

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. Employees Taylor, Vanessa, and Joshua expired.

Basic - Equipment in poor repair. Reach in cooler gaskets left of cookline are coming off.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/25. Operator paid before end of inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer 0 ppm. Operator added more tablets 200 ppm. Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front counter cooler shelves soiled.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer 200+ppm. Operator remade 100ppm. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front counter freezer gasket soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw hamburger stored in walk in cooler on bottom shelf in the same pan. Operator separated items. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with windex not labeled. Operator marked bottle. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. Operator displayed updated license. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/24. Operator renewed during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed 2oz plastic cup in quinoa in walk-in cooler. Person in charge removed cup from quinoa. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding broken cracked and repaired with tape by walk-in cooler.

Basic - Equipment in poor repair. Observed gasket on small reach in freezer by front counter.

Basic - Establishment using an Alternative Operating Procedure not having documentation that hands are properly washed when the specific ready to eat foods are prepared. Observed no monitoring documented with AOP. discussed with person in charge.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on reach in coolers soiled with food debris.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker present on threaded faucet of mop sink.

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. Observed milk in reach-in cooler at front counter without open date. Operator stated milk was opened day prior and placed date during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards attached to reach-in coolers with food debris buildup. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available during inspection.

Basic - Equipment in poor repair. Gasket open reach-in cooler at end of cook line observed torn. Operator has new gaskets to replace. Corrective Action Taken

High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Employee in kitchen washed hands once and immediately handled ready to eat foods. Establishment AOP states double hand washing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler in kitchen, raw shelled eggs stored over ready to eat spinach. Items moved and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, tofu 54F and feta cheese 48F. Both items placed into service approximately 20 minutes prior. Items moved to reach in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple white cutting boards in kitchen and prep areas.

Intermediate - No running water at mop sink. No water at mop sink. Operator states new hot water heater is being installed and needed water to be off. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked mushrooms stored in glass door reach in cooler in kitchen prepared two days prior. Mushrooms dated. Corrected On-Site

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. One employee working today.

Basic - Bowl or other container with no handle used to dispense food. In container of grain in dry storage room, plastic ramekin used as a scoop.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Wood beams in ceiling above prep area.

Basic - Ceiling tile missing. Tile in kitchen area.

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Operator states establishment has AOP but could not provide copy. Operator states paperwork is not on site.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor under triple sinks.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster is on dirt/gravel.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop inside walnut container in dry storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets for reach in coolers. Shelves below prep tables in kitchen.

Basic - Open dumpster lid. Shared dumpster outside of establishment. Lid closed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, multiple cases of unwashed fruits over ready to eat soup and milk.