SACRED GROUNDS

High Priority - - From initial inspection : High Priority - Establishment operating without an approved sewage system. Operator searched for approval and made phone calls. Per Senior, Operator can comply back via phone within 7 days. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-09-05: Operator requested extension. 30 day extension approved. Time Extended

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 and the time removed from temperature control cannot be determined. Potatoes. Employee time marked on dry erase board. Corrected On-Site - From follow-up inspection 2025-09-05: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Au jus 111-112F. Advised to reheat to 165F. Recheck at 165F. Corrected On-Site - From follow-up inspection 2025-09-05: Time Extended

Intermediate - - From initial inspection : 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. Milk at front counter. Owner date marked. Corrected On-Site - From follow-up inspection 2025-09-05: Time Extended

Intermediate - - From initial inspection : 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/ T.W 7/20. - From follow-up inspection 2025-09-05: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 1 near bulk ice machine. Corrected On-Site - From follow-up inspection 2025-09-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. - From follow-up inspection 2025-09-05: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Employee closed. Corrected On-Site - From follow-up inspection 2025-09-05: Time Extended

High Priority - Establishment operating without an approved sewage system. Operator searched for approval and made phone calls. Per Senior, Operator can comply back via phone within 7 days. Corrective Action Taken Repeat Violation 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 and the time removed from temperature control cannot be determined. Potatoes. Employee time marked on dry erase board. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Au jus 111-112F. Advised to reheat to 165F. Recheck at 165F. Corrected On-Site

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. Milk at front counter. Owner date marked. Corrected On-Site

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/ T.W 7/20.

Basic - Carbon dioxide/helium tanks not adequately secured. 1 near bulk ice machine. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Open dumpster lid. Employee closed. 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. marinara (45F - Cold Holding); au jus (45F - Cold Holding) Warning

High Priority - Dented/rusted cans present. See stop sale. 1 can of artichoke hearts Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw mahi-mahi Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Clam chowder marked 7/26 and today is 8/3 Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Clam chowder marked 7/26 and today is 8/3 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (45F - Cold Holding); au jus (45F - Cold Holding) cooling overnight Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty. 2. Slicer guard dirty Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for alcohol, Purcell surface sanitizer Warning

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. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Corrected On-Site Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket in prep room found at 200+++ advised to remake bucket, now at 100ppm Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Dredge with salt not labeled Corrected On-Site Warning

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. Reading "0". Ran 3 times, no prime switch. Operator replaced hose, retested,now at 50 ppm

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hash (68F - Cold Holding); diced tomatoes (71F - Cold Holding); shredded cheese (74F - Cold Holding); American cheese (71F - Cold Holding) Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using butter pats on time. Emailed time plan Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid, windex Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk sugar Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on prep table Corrected On-Site

Basic - Equipment in poor repair. White chest freezer insulation in lid in disrepair

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over lettuce "Corrected On-Site** Corrected On-Site