TRADERS RESTAURANT

High Priority - - From initial inspection : 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. -ran unit 4 times, 0-10ppm. Callback inspection shall occur to verify 50-100ppm chlorine sanitizing at dish machine . Warning - From follow-up inspection 2026-04-30: Person in charge stated waiting in repairs, Time extended 7 days -advising that establishment must not use dish machine until repairs are verified Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found -6 flying insects in corner of back of house area near air conditioning duct -4 flying insects under dish machine in warewashing area Warning - From follow-up inspection 2026-04-30: 3 flying insects near dish machine drain, advised to keep door closed after deliveries to prevent access to more flying insects entering the kitchen Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in bar blocked by co2 tanks - From follow-up inspection 2026-04-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical in spray bottle put front in side area near bar - From follow-up inspection 2026-04-30: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -shelving in dry storage room - From follow-up inspection 2026-04-30: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -grout in disrepair In front of low boy prep cooler - From follow-up inspection 2026-04-30: Time Extended

High Priority - Ants present in establishment. -inside dry storage area along shelving near pasta/seasoning containers 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. -ran unit 4 times, 0-10ppm. Callback inspection shall occur to verify 50-100ppm chlorine sanitizing at dish machine . Warning

High Priority - Live, small flying insects found -6 flying insects in corner of back of house area near air conditioning duct -4 flying insects under dish machine in warewashing area Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken inside pan stored above pan of raw fish inside stand up cooler on cook line Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -bathroom cleaner/disinfectant on shelf next to wrapped utensils in side storage area near interior bar 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. -heavy cream inside walk in cooler

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

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in bar blocked by co2 tanks

Intermediate - No soap provided at handwash sink. -bar out front

Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical in spray bottle put front in side area near bar

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion, edges of splash guard inside machine

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense from granola container

Basic - Equipment in poor repair. -shelving in dry storage room

Basic - Floor tiles missing and/or in disrepair. -grout in disrepair In front of low boy prep cooler

Basic - Water leaking from pipe and/or faucet/handle. -sink faucet next to dish machine

Basic - Working containers of food removed from original container not identified by common name. -flour container in dry storage room

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2025-08-05: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -mixed cut leafy greens 60F, shredded cheese 55F inside salad station cooler in back, manager stated discarding at end of breakfast service, placed out at beginning of service. Advised person in charge of requirement for time as a public health control policy/paperwork. -sour cream 45F, ham 45F, sliced cheeses 47F inside stand up cooler at end of cookline. Person in charge stated unit opened and closed frequently prior to inspection, advised to monitor internal refrigeration temperatures to take corrective actions as needed with high ambient room temperature inside kitchen. -ice cream drink mix 55F inside bar inside mini fridge. Advised bartender that the purple carton ice cream mix must be maintained at 41F or below for safety. Warning - From follow-up inspection 2025-08-05: -cheese sauce 41F, cut tomatoes 42F, pico 41F, ham 42F. -advised to monitor load of cooler, taking temperatures as needed. -salad station cooler - cut leafy greens 45F, shredded cheese 45F, cut melon 44-46F. See stop sale. Person in charge stated switching salad station to 4 hour time as public health controls for the limited TCS food in unit on top side. No time control paperwork on site, provided to person in charge. Time plan must be completed and kept on site in order to have time as public health controls in place. Verification of time controls shall occur in 7 days Action Taken** Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in bar up front containing 3 compartment sink and ice well for bartender to handle/scoop ice(food) for beverages Warning - From follow-up inspection 2025-08-05: Time extended 7 days. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. -person in charge stated certificates are currently locked in an office Warning - From follow-up inspection 2025-08-05: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-08-05: Time Extended

High Priority - Roach activity present as evidenced by live roaches found. -2 live roaches on floor underneath the dish machine near he floor drain/empty dish racks Warning

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. -mixed cut leafy greens 60F, shredded cheese 55F inside salad station cooler in back, manager stated discarding at end of breakfast service, placed out at beginning of service. Advised person in charge of requirement for time as a public health control policy/paperwork. -sour cream 45F, ham 45F, sliced cheeses 47F inside stand up cooler at end of cookline. Person in charge stated unit opened and closed frequently prior to inspection, advised to monitor internal refrigeration temperatures to take corrective actions as needed with high ambient room temperature inside kitchen. -ice cream drink mix 55F inside bar inside mini fridge. Advised bartender that the purple carton ice cream mix must be maintained at 41F or below for safety. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed hands at 3 compartment sink inside bar up front Warning

Intermediate - Handwash sink missing in bar up front containing 3 compartment sink and ice well for bartender to handle/scoop ice(food) for beverages Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. -person in charge stated certificates are currently locked in an office 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 - Dead roaches on premises. -1 dead roach on top shelf above beverage wait station in corner of dining area near kitchen door -1 dead roach on floor under dish machine in back -1 dead roach on shelf under long countertop cabinets across dining room from bar, bottom shelf under chafing equipment Warning

Basic - Floor soiled/has accumulation of debris. -warewashing area -under cookline equipment Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above commercially processed diced ham inside walk in cooler Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -corned beef hash marked 2/23 -diced ham marked 3/7 Repeat Violation Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -broken shell egg inside flat placd out for use on cookline Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -blade to can opener Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poached eggs/eggs benedict Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -warewashing area Warning

Intermediate - No soap provided at handwash sink. -hand sink inside warewashing area Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. -door in back near 3 compartment sink Warning

Basic - Floor area(s) covered with standing water. -small amount near end of cookline Warning

Basic - Floor soiled/has accumulation of debris. -floor soiled with grease built up behind cook line equipment Warning

Basic - Hole in or other damage to wall. -damage to wall near back door next to 3 compartment sink Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -warewashing area hand sink Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface areas on equipment behind mechanical slicer blade Warning

Basic - Standing wastewater in floor drain/floor drain draining very slowly. floor drain near fryer on cook line with grease filled to top of floor drain, employee stated area was cleaned less than 1 hour prior -maintenance cleared out blockage from top side of floor drain. Operator stated company coming to clear out grease trap. Warning

Basic - Standing water or very slow draining water in handwash sink. Warning

Basic - Stored food not covered. -dry storage, red peas bull container Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind fryers Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. - near dishmachine Corrected On-Site Warning

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. Individually packaged butters at 78°f. Operator stated out of cooler 1 hour and moved back to cooler. Sliced cheese, 53F; chicken, 45F; chicken relocated to colder part of unit; stop sale issued for cheese Warning

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. - dairy based mix in bar Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - chicken wings cooked on site more than 24 hours ago Warning

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

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Floor soiled/has accumulation of debris. - below cooking equipment - under shelves in dry storage area Warning

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

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Double door cooler. Warning

Basic - Single-service articles improperly stored. - on the floor in storage area 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.

High Priority - Toxic substance/chemical improperly stored. Cleaning supplies stored next to per package set ups in POS area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards

Intermediate - Manager or person in charge lacking proof of food manager certification.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored next to clean towels. Corrected On-Site

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

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. All unused equipment and togo cups in dry storage.

Basic - Equipment in poor repair. Ice machine door broken.

Basic - Food stored on floor. Cooking oil stored on floor in dry storage Food on floor in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. On cooks line

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

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

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, flour