SWEETIES DINER LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw 46F cold holding, meatloaf 46F cold holding. Standing cooler in cooler 20 mins per employee. Employee moved to walk in cooler. Butter packet 63F cold holding, not on a time plan. Employee moved to rapid chill. Corrective Action Taken Admin Complaint

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/ J.L. 2/25. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict. Employee started to place asterisk on all menus. Corrective Action Taken 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/ 6 present. Repeat Violation

Basic - Back exit door in poor repair. Has holes.

Basic - Equipment in poor repair. 4 door standing cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cooks line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook ine cooler drawers; raw chicken (50F - Cold Holding); sausage patties (57F - Cold Holding); cooked sausage links (59F - Cold holding); diced sausage (50F - Cold Holding); shredded cheese (50F - Cold Holding) cook states set up at 7:30 found at 9:15 recommended to rapid chill. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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.

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/ Joaquin Flores Lopez expired 2-27-25.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict

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

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 present, owner showed up during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice that was found in the walk in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups

Basic - Stored food not covered. Portioned coffee filters. Operator covered. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name.bulk containers of flour and sugar

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheesecake marked from 3/3

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door reach in cooler on service line salsa (58F - Cold Holding); sour cream (49F - Cold Holding); butter packets (55F - Cold Holding); cheesecake (49F - Cold Holding); cream cheese (51F - Cold Holding); milk (52F - Cold Holding). Operator stated that all foods were placed in reach in cooler at 6am Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler on service line salsa (58F - Cold Holding); sour cream (49F - Cold Holding); butter packets (55F - Cold Holding); cheesecake (49F - Cold Holding); cream cheese (51F - Cold Holding); milk (52F - Cold Holding). Operator stated that all foods were placed in reach in cooler at 6am. In reach in cooler on cook line. raw chicken (48F - Cold Holding); raw fish (51F - Cold Holding); raw beef (53F - Cold Holding). Operator stated that unit was stocked 20 minutes prior to inspection Repeat Violation Admin Complaint

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 stated that all food on cook line is held on time control. No time marks for any foods Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine on service line has an accumulation of mold like substance

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator is unable to locate test strips for quaternary sanitizer

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. 2 written plans in folder. Neither is filled out

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.

Basic - Bowl or other container with no handle used to dispense food. In walk in cooler. 2oz soufflé cup used as scoop in sausage gravy. Operator discarded Corrected On-Site Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. All reach in coolers on cook line and glass door reach in cooler on service line have ambient temperatures between 47°F-59°F

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups on service line Repeat Violation

Basic - Equipment in poor repair. Broken gaskets on multiple reach in coolers and walk in cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple cold holding units

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers in walk in cooler have an accumulation of dust

Basic - Open dumpster lid.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dry storage room

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 55f cold holding , ham 55f cold holding , sausage 58f cold holding , sausage links 58f cold holding , sausage patty 50f cold holding , shredded cheese 65f cold holding , Ham 68f cold holding , turkey 68f cold holding , sliced cheese 64f cold holding , corned beef 65f cold holding , Butter 73f cold holding , cantaloupe 61 cold holding , corn beef hash 65f cold holding , pancake mix 80f cold holding , - burger 45f cold holding , steak 48f cold holding , fish 42f cold holding , pork chops 44f cold holding , Meatloaf 47f cold holding , Mac and cheese 44f cold holding , boiled egg 46f cold holding , cut tomatoes 48f cold holding , coleslaw 46f cold holding , corn beef hash 44f cold holding , marinara 48f cold holding, clam chowder 44-45f cold holding, grits 54f cold holding , tomato soup 55f cold holding , hot dog 45f cold holding , pork sausage Patty 44f cold holding , hamburger raw 44f cold holding , Chef states most items are held on time. He marked time in his book. Other items were out for prep. Warning - From follow-up inspection 2022-07-08: Cooks line Ham sliced54f cold holding , turkey sliced 65f cold holding . Sliced cheese 65f cold holding , shredded cheese 55f cold holding , diced tomatoes 54f cold holding , sliced tomatoes 55f cold holding , ham diced 56f cold holding , sausage 55f cold holding , sausage links 56f cold holding , corned beef hash 65f cold holding , butter 68f cold holding , drawers on line chicken wing 44f cold holding , chicken tenders 43f cold holding , pork chop 39f cold holding , hamburger 43f cold holding , steak 46f cold holding , fish 41f cold holding ,side refrigerator tuna salad 45f cold holding , meatloaf 47f cold holding , hard boiled egg 45f cold holding , marinara49f cold holding walk in cooler kielbasa 43f ch, chicken 43f cold holding sliced cheese 43f cold holding, soup 43f cold holding , Admin Complaint - From follow-up inspection 2022-07-18: Coleslaw 52f cold holding , sausage 46f cold holding , sausage links 52f cold holding , tuna salad 46f cold holding , chorizo 53f cold holding , cut sausage 50f cold holding , diced ham 51f cooling , cheddar 52f cold holding , mozzarella 51f cold holding , tomatoes 56f cooling , turkey 50f cold holding ,cheese 53f cold holding , ham 51f cold holding , hard boiled eggs 45f cold holding , kielbasa 53f cold holding , drawers on cook line steak 45f cold holding , hamburger45f ch, fish 42f cold holding, chicken wings 42f cold holding, chicken raw 42f cold holding, pork 40 cold holding Admin Complaint

High Priority - - From initial inspection : 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. Chef states foods were placed out at 6 am. Chef marked in book. Corrected On-Site Warning - From follow-up inspection 2022-07-08: Was not marked when I came in for inspection. Chef marked it while I was here Time Extended - From follow-up inspection 2022-07-18: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in Warning - From follow-up inspection 2022-07-08: Time Extended - From follow-up inspection 2022-07-18: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups by server station Warning - From follow-up inspection 2022-07-08: Time Extended - From follow-up inspection 2022-07-18: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning - From follow-up inspection 2022-07-08: Time Extended - From follow-up inspection 2022-07-18: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. grits 54f cold holding , Chowder 45f cold holding Warning - From follow-up inspection 2022-07-08: Chowder still in walk in cooler Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 55f cold holding , ham 55f cold holding , sausage 58f cold holding , sausage links 58f cold holding , sausage patty 50f cold holding , shredded cheese 65f cold holding , Ham 68f cold holding , turkey 68f cold holding , sliced cheese 64f cold holding , corned beef 65f cold holding , Butter 73f cold holding , cantaloupe 61 cold holding , corn beef hash 65f cold holding , pancake mix 80f cold holding , - burger 45f cold holding , steak 48f cold holding , fish 42f cold holding , pork chops 44f cold holding , Meatloaf 47f cold holding , Mac and cheese 44f cold holding , boiled egg 46f cold holding , cut tomatoes 48f cold holding , coleslaw 46f cold holding , corn beef hash 44f cold holding , marinara 48f cold holding, clam chowder 44-45f cold holding, grits 54f cold holding , tomato soup 55f cold holding , hot dog 45f cold holding , pork sausage Patty 44f cold holding , hamburger raw 44f cold holding , Chef states most items are held on time. He marked time in his book. Other items were out for prep. Warning - From follow-up inspection 2022-07-08: Cooks line Ham sliced54f cold holding , turkey sliced 65f cold holding . Sliced cheese 65f cold holding , shredded cheese 55f cold holding , diced tomatoes 54f cold holding , sliced tomatoes 55f cold holding , ham diced 56f cold holding , sausage 55f cold holding , sausage links 56f cold holding , corned beef hash 65f cold holding , butter 68f cold holding , drawers on line chicken wing 44f cold holding , chicken tenders 43f cold holding , pork chop 39f cold holding , hamburger 43f cold holding , steak 46f cold holding , fish 41f cold holding ,side refrigerator tuna salad 45f cold holding , meatloaf 47f cold holding , hard boiled egg 45f cold holding , marinara49f cold holding walk in cooler kielbasa 43f ch, chicken 43f cold holding sliced cheese 43f cold holding, soup 43f cold holding , Admin Complaint

High Priority - - From initial inspection : 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. Chef states foods were placed out at 6 am. Chef marked in book. Corrected On-Site Warning - From follow-up inspection 2022-07-08: Was not marked when I came in for inspection. Chef marked it while I was here Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in Warning - From follow-up inspection 2022-07-08: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bulk item Warning - From follow-up inspection 2022-07-08: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups by server station Warning - From follow-up inspection 2022-07-08: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning - From follow-up inspection 2022-07-08: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. grits 54f cold holding , Chowder 45f cold holding Warning

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

High Priority - Roach activity present as evidenced by live roaches found. Near door way going to dining area Chef killed roach Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. grits 54f cold holding , Chowder 45f cold holding Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 55f cold holding , ham 55f cold holding , sausage 58f cold holding , sausage links 58f cold holding , sausage patty 50f cold holding , shredded cheese 65f cold holding , Ham 68f cold holding , turkey 68f cold holding , sliced cheese 64f cold holding , corned beef 65f cold holding , Butter 73f cold holding , cantaloupe 61 cold holding , corn beef hash 65f cold holding , pancake mix 80f cold holding , - burger 45f cold holding , steak 48f cold holding , fish 42f cold holding , pork chops 44f cold holding , Meatloaf 47f cold holding , Mac and cheese 44f cold holding , boiled egg 46f cold holding , cut tomatoes 48f cold holding , coleslaw 46f cold holding , corn beef hash 44f cold holding , marinara 48f cold holding, clam chowder 44-45f cold holding, grits 54f cold holding , tomato soup 55f cold holding , hot dog 45f cold holding , pork sausage Patty 44f cold holding , hamburger raw 44f cold holding , Chef states most items are held on time. He marked time in his book. Other items were out for prep. Warning

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. Chef states foods were placed out at 6 am. Chef marked in book. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Must be complied by next unannounced inspection to avoid Administrative Complaint. Warning

Basic - Bowl or other container with no handle used to dispense food. Bulk item Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups by server station Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning

Basic - Food storage container/container lid cracked or broken. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On counter

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets Chicken French toast mix Shredded cheese Cut potatoes Heavy cream All foods were placed in cooler less than 1 hour ago advised to rapid chill Warning

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Standing water in bottom of reach-in-cooler. Cooler by waffle maker

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks line Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soups from last night found at 50-55° Repeat Violation Admin Complaint

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. Cook touch French toast with bare hands for service.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. French toast mix made with fresh eggs over ready to eat soups

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. foods were in walk in coolers from over night and cooks line and server coolers and drawers. Please see stop sale form. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese, ground sausage, ham, ground sausage, Cole slaw Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For table under microwave.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler drawers not closing properly on cooks line. Both cooks coolers not maintaining temperature. Servers cooler not maintaining temperature. Cooks drawers under grill not maintaining temperature ambient 51-58°. Walk in cooler ambient temperature 46°. Gaskets in poor repair on cooks line Warning

Basic - Employee with ineffective hair restraint while engaging in food preparation. Server

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler drawers, cooks cooler. And walk in cooler inside unit outside thermometer is approximately 5° off.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cooked sausage and hot dogs Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0 ppm retested when made 200 ppm Corrected On-Site Repeat Violation