SAUTE' KINGZ BY CHEF COUNT

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. -1 employee

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. -1 employee

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. -per manager cleaning filters and are currently drying

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

Use of cooking equipment producing grease laden vapors/smoke with hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -kitchen Smokey , per manager do to filters not being in hood and using smoking pellets

High Priority - Roach excrement and/or droppings present. - 3 roach droppings on top of water heater Corrected On-Site

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. -1 expired

Basic - Water leaking from pipe and/or faucet/handle. -faucet and middle sink leaking on 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. -meat sauce 48f, manager discarded

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler egg over watermelon Corrected On-Site

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling tile by register -hole in ceiling over hood

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

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up on top of stove

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

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

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

High Priority - Dented/rusted cans present. See stop sale. -pure de tomato

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - double door cooler raw beef over sauce

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. -Provided Corrected On-Site

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. -observed 2 certificates

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

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

Basic - Food stored on floor. -cans of ripe olives and beans

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on top of stove

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -side door - From follow-up inspection 2023-02-09: Time Extended - From follow-up inspection 2023-04-04: Time Extended