FORGOTTEN TONIC

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training. Warning - From follow-up inspection 2026-03-17: Time extended to give time to train. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook take gloves off, change tasks(raw to ready to eat) and immediately put gloves on again. Addressed and he washed hands a put gloves on. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting out;pimento cheese 72F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler; Fish dip, fete, tomatoes 45F, blue cheese 46F, cheese, mozzarella 47F; ( - Cold Holding) per person in charge temperature was because cooler was open. Sitting out; pimento cheese 72F Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of hot holding unit; curry 90F, rice 101F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in storage is soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink was being used as a dump sink. Person in charge cleaned sink out. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training. Warning

Basic - Employee eating in a food preparation or other restricted area. Person in charge had a plate of food on prep table. Person in charge removed plate. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones in back prep room. Person in charge removed phones. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from hook where people can brush against them. Person in charge removed tongs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding); fresh mozzarella (51F - Cold Holding) in make line cooler for less than 4 hours per person in charge. Person in charge had ice bags placed on product. Person in charge might do time control. Product was 41F by end of inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment curing kimchi at room temperature for up to three days. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line flip-top cooler and bar reach in coolers soiled with black/green mold like substance. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for any staff onsite. Warning - From follow-up inspection 2024-10-01: Needs more time for training Time Extended - From follow-up inspection 2024-11-26: Observed one photo copy of food handler training for Wesley Negron 11/3/2023 from Florida Restaurant and Lodging Association. Person in charge needs more time to update more staff and get original certificates. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for any staff onsite. Warning - From follow-up inspection 2024-10-01: Needs more time for training Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bar employee cutting jalapeños used for drinks without gloves. Discussed with employee and they placed gloves on. No visible contamination observed. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils and food container in dish machine while temp was at 156F, dishes were sanitize in triple sink chlorine at 100ppm. Corrective Action Taken Warning

High Priority - High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine reaching 154-156F. Person in charge set up triple sink with chlorine 100ppm. Corrective Action Taken Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink at 0ppm quat. Quat dispenser empty. Person in charge set up triple sink with chlorine 100ppm. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed two packages of raw tuna completely thawed not removed from Reduced oxygen. Sees stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blanched French fries (68F - Cold Holding) left on counter. Discuses time control with person in charge.

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. Provided written procedures and discussed with person in charge.

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/ Observed no food manager present with five food employees on site.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for any staff onsite. Warning

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 employee reporting agreement and discussed with person in charge

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. Observed two packages of raw tuna completely thawed not removed from Reduced oxygen. Sees stop sale. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers stacked above triple sink with visible moisture.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed wash cycle temperature gage cracked and not reacting to cycle.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed add on kitchen does not match plans approved for remodel from 2021. New add on kitchen has dish machine and triple sink and hand washing station in a line along the walk-in cooler wall. Ice machine located on the opposite wall from exterior restaurants booths. New additional door connects existing restaurant to addon kitchen. Warning - From follow-up inspection 2024-01-08: Operator submitted plans 12/15, plan review confirmed plans in queue. Time Extended

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed missing independent way to measure hot water temperature sanitizer machine. Discussed with person in charge.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed add on kitchen does not match plans approved for remodel from 2021. New add on kitchen has dish machine and triple sink and hand washing station in a line along the walk-in cooler wall. Ice machine located on the opposite wall from exterior restaurants booths. New additional door connects existing restaurant to addon kitchen. Warning

Basic - Equipment in poor repair. Observed triple sink chemical dispenser for sanitizer hose kinked and not providing proper sanitizer strength. Person in charge moved chemical location fixing hose kink. Retested triple sink at 200 ppm. Corrected On-Site

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