EVOLVE MODERN VEGAN KITCHEN

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -wire racks above 3 compartment sink - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-06-13: Time Extended

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -plumbing from 3 compartment sink inside drain on floor

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-contact surface soiled with food debris, mold-like substance or slime. -interior of soda guns -flat top

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink next to 3 compartment is loaded with supplies

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -restrooms, manager stated intention to have paper towels outside of restroom. Advised to operator

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.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -richard/operator

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Cardboard used on floor not replaced every day or when heavily soiled, whichever comes first. -under grease buckets in back room

Basic - Ceiling tile missing. -in back warewashing area

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

Basic - Food not stored at least 6 inches off of the floor. -jugs of oil on floor next to fryers

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -warewashing area

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink near cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -old refrigerator equipment in back used as all purpose storage -grease buckets under 3 compartment sink

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sani bucket at draft cooler next to tap, advised to move away from where beverage is dispensed Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -grease dripping from backsplash behind cookline equipment

Basic - Warewashing drying rack shelves with rust that has pitted the surface.

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -underneath 3 compartment sink Repeat Violation - From follow-up inspection 2022-11-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -hand sink in back used to store soiled pan - From follow-up inspection 2022-11-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -above back door - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -restrooms - From follow-up inspection 2022-11-16: 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. -cooked pasta 42-45F in middle. Cooked prior day, did not finish cooling based on data

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -60F cooked vegan chili inside refrigerator not properly

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. -refrigerator in back prep area

Basic - Dead roach on premises. -1 dead roach near back corner storage area near bathrooms on floor, employee cleaned up Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -fryer oil on floor in back

Basic - Single-service articles not stored inverted or protected from contamination. -food trays up front

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pasta, 45-46F made previous day inside small cooler next to stove. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked pasta

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vegan chili , 45F inside double door cooler in back, manager stated doors recently left open during prep.

Intermediate - Handwash sink used for purposes other than handwashing. -items stored inside handwash sink Corrected On-Site

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

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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. -soda gun missing holster

Basic - Floor soiled/has accumulation of debris. -grease on floor under fryers

Basic - Single-service articles not stored inverted or protected from contamination. -single service forks not inverted in server station

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm quat, employee replaced