CODY'S ORIGINAL ROADHOUSE

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee touched raw chicken then touched pouch of macaroni and cheese without washing hands or changing gloves.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched shirt then bread without washing hands and changing gloves.

High Priority - Live, small flying insects found Approximately 4 live flies in kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler at bar: ice cream mix (68F - Cold Holding). Item in unit for undetermined amount of time.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table on cook line: fish 45-46F. Tomatoes 45F. Items were moved to freezer then cooler to 41. In reach in cooler at bar: ice cream mix (68F - Cold Holding). Item in unit for undetermined amount of time. Stop sale issued. Corrective Action Taken 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. In reach in hot box at end of cook line: chicken (124F - Hot Holding). Employee began reheating. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has mold-like substance on deflector plate. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at bar has ice inside. Water dumped in hand wash sink at front bar. Also, hand wash sink near ice machine has ice bucket on top. Ice bucket moved during this inspection. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Hand wash sink near ice machine has no soap.

Basic - Carbon dioxide/helium tanks not adequately secured. One tank near bag in a box soda.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on shelf over clean dishes. Three drinks on counter next to soup. One drink on prep table on cook line. One drink on top shelf in walk in cooler. All were moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron on shelf over server pass thru. Moved during this inspection. Corrected On-Site

Basic - Equipment in poor repair. Drawer units under grill on cook line do not work and fall out when pulled on. Reach in make table on cook line has an ambient temperature of 46F. All Time/Tempurature Control for Safety food removed and taken to freezer during this inspection. Cutting board on make table has deep grooves. Fan cover missing in reach in freezer. Interior of microwave on cook line is melted on top wall.

Basic - Floor area(s) covered with standing water and ceiling tiles soiled. Several areas on floor have broken tiles with standing water. Several ceiling tiles in back kitchen area soiled with dust.

Basic - Floor tiles missing and/or in disrepair. Multiple broken or missing floor tiles throughout kitchen.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Tongs at bar in standing water at 78F. Manager dumped water and removed scoop. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Rolls of trash bags on top of hot box and on clean dish shelf. Removed. Corrected On-Site

Basic - Water draining onto floor surface. Near ice machine, water draining onto floor from hand washing sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front line next to hand wash sink. Operator states items were placed in cooler at 10am. Operator moved items to freezer to rapidly chill. butter (46F - Cold Holding); sour cream (45F - Cold Holding); cinnamon butter (46F - Cold Holding); bacon cheese mixture (45F - Cold Holding); shredded lettuce (46F - Cold Holding) Recheck- butter 41F, sour cream 38F, cinnamon butter 40F, bacon cheese mixture 38F, shredded lettuce 42F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cook line cooked chicken (114F - Hot Holding); cooked steak (94 F - Hot Holding) items were reheated then placed in steam table at 11am. Operator voluntarily discarded chicken. Operator reheated steak to 165F. 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/ Mary R. Expired 8/3/25

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator removed to be washed.

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen Standing water in gaps between broken tiles

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth on cooler. Operator moved to bucket. Corrected On-Site

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water throughout kitchen. Warning - From follow-up inspection 2024-10-24: Water still present but at a lesser volume today. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled cook line, prep area, storage area dish areas. Warning - From follow-up inspection 2024-10-24: Time Extended

Basic - Equipment in poor repair. Reach in cooler in front line area missing gasket

Basic - Reach-in cooler interior have accumulation of soil residues. Reach in cooler in bar area

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw ground beef over raw pork loin in walk in cooler. Operator corrected shelves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle soiled in bar area Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped red liquid in hand wash sink in bar area

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop ice in bar area. Operator removed. Corrected On-Site

Basic - Food storage container cracked or broken. Multiple plastic pans on dry dish rack Repeat Violation

Basic - Multiple floor tiles in disrepair throughout kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris. Exterior of cooking equipment at cook line

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 in reach in cooler at front line. Operator dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior nozzle of soda gun in bar area Repeat Violation

Basic - Employee beverage container on a food preparation table. Water bottle on reach in cooler at cook line. Operator removed. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen area

Basic - Food storage container cracked or broken. Multiple plastic pans on dry dish rack

Basic - Food stored on floor. Buckets of peppers in prep area. Operator moved to shelf. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk flour. Operator removed. Ice scoop handle in contact with ice. Operator removed. In-use knife/knives stored in cracks between pieces of equipment. Operator removed to be washed. Corrected On-Site

Basic - Interior of oven has accumulation of black substance. 2 door convection oven in prep area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled pork 119F, recheck 196F Sweet Potatoes 114, recheck 161F Manager put in oven and microwave to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar. Walk in cooler shelves soiled.

Basic - Cup with no handle used to dispense ice at bar. Manager removed. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Bulk bins of sugar not labeled. Manager labeled. Corrected On-Site

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 at dish machine in bar area. Operator changed out empty sanitizer bottle. 50ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice and bottles stored in hand wash sink in bar area. Operator removed bottles and melted ice. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Both hand wash sinks in bar area at 85F after running for approximately 2 minutes.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans stored on shelf above prep table in kitchen area. Operator unstacked pans to properly air dry. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing in women's restroom. Operator had spare sign, hung in restroom. Corrected On-Site

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Kitchen bright yellow thermometer. Operator had thermometer cleaned. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Operator educated staff regarding proper hand washing Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. operator had plastic containers rewashed and air dried. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed knives Corrected On-Site

Basic - Walk in freezers interior/ floors have accumulation of soil residues.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 12:45 pm burgers (61°F - Cold Holding); sliced roast beef (61°F - Cold Holding); sliced the turkey breast (61°F - Cold Holding) food was moved to freezer. 2:00 pm burgers (41°F - Cold Holding); sliced roast beef (41°F - Cold Holding); sliced the turkey breast (39°F - Cold Holding) . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomatoes chopper operated dad chopped cleaned at time of inspection.

Basic - Employee drinking in a food preparation or other restricted area. Operated moved employees beverages from prep area. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Open dumpster lid. Operator closed dumpster. Corrected On-Site

Basic - Plastic hot containers not properly air-dried - wet nesting. Operator had plastic containers rewashed and air dried Corrected On-Site