MICKEY'S RESTAURANT

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. 0 ppm, primed found at 100 ppm Corrected On-Site Repeat Violation

High Priority - Establishment operating without an approved sewage permit. Operator states he is in the process of connecting to sewer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packet out on tables 74F wait staff discarded Corrected On-Site 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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Several bowls found in bulk containers. Sugar, flour

Basic - Ceiling fan and portable fan heavily soiled with grease and dirt. Hood filters heavily soiled.

Basic - No mop sink or curbed cleaning facility provided at establishment. Warning

Basic - Reuse of single-service or single-use articles. Egg crates

Basic - Soiled dry wiping cloth in use. Used for utensils

Basic - Water leaking from pipe under 3 bay sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wait station, cook line

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. Chlorine 25ppm. Operated called in a service ticket. Corrective Action Taken Warning

High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Licensed for 49 seat and has 79 on a septic and doesn't have an operating permit from the county for the increase.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Dated April 1, 2025. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage gravy 46F, sausage gravy 47F, Chipee beef gravy 46F, chicken gravy 46F, Chipee beef gravy 46F, pepper gravy 45F, rehydrated hash browns 46F, rehydrated hash browns 46F, rehydrated hash browns 46F, rehydrated hash browns 46F, rehydrated hash browns 47F, rehydrated hash browns 48F. Operator disposed of all itemsWarning Warning

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. Jaiden W 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. Xavier S started 4 days ago. Printed for operator and he completed. 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. Walk in cooler. Repeat Violation Admin Complaint

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 49 but has 79 on a septic tank. Warning

Basic - Floor tiles missing and/or in disrepair. By dish machine Warning

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

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator corrected. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 25ppm. Operator corrected Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cracking eggs then handled toast without washing hands.

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. Cooks touching cooked French toast with bare hands, touching toast once it comes out of toaster.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hash browns made 1-6 found 1-8 in the walk in cooler 80F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bowls of butter on table 64F Cook line cooler raw sausage links (46F - Cold Holding); smoke sausage (46F - Cold Holding) Hash brown in the walk in cooler 50F

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. One in the walk in read 20F

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/

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. Dish washer Repeat Violation

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

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. Linda

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters for ice machine

Basic - Employee beverage container next to clean equipment/utensils.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Red Bull in the freezer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.jackets purse

Basic - In-use towels used under presses clean plated foods. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Portioned coffee not food not covered. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat hash browns

Basic - Walk in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The eggs on the menu for Eggs Benedict. Warning

Basic - Food stored on floor. Walk-in cooler potato crate and pickle bucket.

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

Basic - No handwashing sign provided at a hand sink used by food employees. No sign in the women's restroom.

Basic - Screen in door torn/in poor repair - vermin present. Screen at back door is torn

Basic - Stored food not covered. In reach in freezer fries, potatoes, and tater tats.