THE LOOP RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded mozzarella cheese (44F - Cold Holding); cooked onions (44F - Cold Holding) in top section of reach in cooler across from pizza oven with lid slightly ajar from ladle handle sticking out, per manager items where placed in top section of cooler about 30 minutes prior, handle moved and lid closed. Corrective Action Taken

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/ Georgory Moye, expired, 1/4/2026, Prometric Travis Rawlings, expired 1/28/2026, ServeSafe

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms doors do not close all the way by themselves.

Basic - Floor soiled/has accumulation of debris. Floor drain in cabinet under soda m ancient in dining area has a build up of mold like substance.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation bucket on cook line reading 100ppm, manager remade to 150ppm. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Soap dispenser at hand wash station by grill.

Basic - Single-service articles improperly stored. Box of single use cups on floor by dish machine.

High Priority - Toxic substance/chemical improperly stored. Hottest of hand sanitizer stored with to go straws and condiments at drink stations in dining area, sanitizer moved. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pizza screens stored on rack sitting directly on floor next to pizza oven on cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen packages of French onion soup in standing water in triple sink in back of kitchen, cold water turned on. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed mushrooms over various containers of ready to eat foods in walk in cooler. Box of unwashed lemons stored over containers of prepared romaine in walk in cooler. Repeat Violation

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched face with bare hands then put on gloves and continued to work with clean equipment and utensils without washing hands.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 packages of fully thawed out tuna still inside vacuum bags in reach in cooler under grill.

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. 5 packages of fully thawed out tuna still inside vacuum bags in reach in cooler under grill.

Basic - Trash receptacles not provided where needed in establishment. At hand wash station by pizza oven, manager corrected during inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored over washed lettuce in walk in cooler. Unwashed mushrooms stored over ready to eat mandarin oranges and artichoke hearts in walk in cooler.