SHADY OAK RESTAURANT & TAVERN

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2025-06-05: Only 2 food workers , Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hoodie laden with grease, .-kitchen door soiled with grime, Warning - From follow-up inspection 2025-06-05: Time Extended

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table fish (47F - Cold Holding); macaroni salad (49F - Cold Holding); Cole slaw (49F - Cold Holding); macaroni salad (49F - Cold Holding); 3hours;operator placed ice ice conch (49F - Cold Holding) boiled eggs (47F - Cold Holding);placed overnight , Operator instructed to discard. Corrective Action Taken Warning

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/ Warning

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - No copy of latest inspection report available.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hoodie laden with grease, .-kitchen door soiled with grime, Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes were rinsed after being sanitized and then placed on drain boards. Operator instructed to sanitize again. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table unit shredded cabbage (45F - Cold Holding); sliced cheese (46F - Cold Holding); shredded cheese (47F - Cold Holding); tuna salad (46F - Cold Holding); pulled pork (46F - Cold Holding), less than 4 hours. Operator placed ice. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Coffee filter in bar hand sink. Operator removed. Instructed filter to be cleaned and sanitized.

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. Ventilation hood is soiled with grease.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker touched eyeglasses them donned gloves without washing hands, then proceeded to handle food. Educated operator. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pool eggs stored in walk in cooler above shredded cabbage. Raw ground sausage stored over mushrooms Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -On top kitchen freezer chest Pool eggs 62F, raw ham 78F; shell eggs 74F for 1 hour. Operator placed in ice. -Kitchen Table top Sliced cheese 43F-45F, 1 hour. Operator placed in ice. - Bar table top Butter pats 73F for 1 hour. Operator placed in bar walk in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash brown 109F on top kitchen freezer chest for 30 minutes. Operator instructed to reheat, Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Cutting board placed on top of kitchen hand sink. Corrected On-Site Warning

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

Basic - Current Hotel and Restaurant license not displayed. License is not on site. Warning

Basic - Dead roaches on premises. Dead roaches in triangle glue trap placed over cutting board in use, that is on top of kitchensink. Corrected On-Site Warning

Basic - Exterior of ice machine with rust that has pitted the surface Warning

Basic - Ice buildup in walk-in freezer. Repeat Violation Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in bar walk in cooler soiled with dust and gtimel Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of Gatorade placed in bar cooler. Warning

High Priority - Food employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Educated operator. Corrective Action Taken Warning

High Priority - Outside vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, in front of walk in cooler. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over peppers in walk in cooler.. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen table top hash browns (48F - Cold Holding); 1boiled potatoes (58F - Cold Holding)/10 minutes. Operator placed inside unit. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam table Baked beans 58F for 20 minutes. Operator instructed to reheat. Corrective Action Taken 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. Gallon of milk opened 48 hours ago in wall in cooler. Warning

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. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Cutting board placed over kitchen hand sink. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. 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. Warning

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

Basic - Food employee with no hair restraint while engaging in food preparation. Warning

Basic - Ice buildup in walk-in freezer. Warning

Basic - Plumbing system in disrepair. Kitchen hand sink not operating. Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler diced tomatoes (46F - Cold Holding); sliced cheese (46F - Cold Holding); raw fish (50F - Cold Holding).Operator placed ice. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On kitchen top mash potatoes (125F - Hot Holding)/1 hour . Operator instructed to reheat. Corrective Action Taken 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. Milk opened 3-days ago ion bar walking in cooler. Corrected On-Site Repeat Violation Warning

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

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation Warning

Basic - Equipment in poor repair. Torn gasket in walk in freezer. Warning

Basic - Hole in or other damage to bar wall. Warning

Basic - Ice buildup in walk-in freezer. Warning

Basic - Kitchen floor tiles in disrepair. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is laden with grease and food debris. Operator has scheduled maintenance. Repeat Violation Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female food worker touched face and continued to prepare food without washing hands. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a¿¿walk in cooler bacon (44-°-45°F - Cold Holding -Kitchen makeline unit shredded hash browns (44°F - Cold Holding)/ recently returned to unit. Corrective Action Taken Repeat Violation 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. 1 gallon of milk in bar walk in cooler and 1 quart of butter milk in outside walk in cooler not date marked 48 hours ago. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ventilation hood is laden with grease and grime, Warning

Intermediate - Kitchen handwash sink not accessible for employee use at all times. Cartons of eggs stored on top of sink. Corrected On-Site Warning

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

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Bar Carbon dioxide/helium tanks not adequately secured. Repeat Violation Warning

Basic - Food stored on floor. Stick pot stored on walk in cooler floor. Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation Warning

Basic - Male and female bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in fan soiled with dirt. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over sliced green peppers, in make line unit. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen makeline unit potato salad (45°F - Cold Holding); macaroni salad (46°F - Cold Holding); sliced potatoes (46°F - Cold Holding); cut lettuce (46°F - Cold Holding); fish (45°F - Cold Holding); hash brown (52°F - Cold Holding)/ 1 hour. Operator placed ice, 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. Milk at bar area opened 72 hours ago not date marked.in walk in cooler , tuna salad and coke slaw prepared 48 hours ago not date marked. Operator updated. Warning

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. Warning

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

Basic - Employee eating in a food preparation or other restricted area. Female worker drinking in kitchen. Warning

Basic - Ice buildup in walk-in freezer. Warning

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