BREAKERS (THE)

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Adding lemons to bowl for service

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee dropped ice scoop, washed and rinsed, set it to air dry without sanitizing. Operator filled 3rd basin of three compartment sink to sanitize

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breast moved from walk in cooler to front reach in cooler less than 2 hours before @ 49F. Possibly out during transfer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mushrooms above grill for approximately 1 hour 126 F. Returned to grill to reheat Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. operator diluted. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade - 4 soda nozzles in the bar

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle, operator discarded it Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In bar cooler, raw shell eggs and other items

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

Basic - Food stored on floor. Cases of fries

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce from Wednesday 45F bottom of glass door server cooler stocked earlier in the day. Operator moved to walk in cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Degreaser spray bottle over cookline Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat

Basic - Clean linens stored on floor. Bags of clean towels on the floor in the shed

Basic - Clean utensils or equipment stored in dirty drawer or rack. Lids in container with soiled standing water Corrected On-Site

Basic - Food stored on floor. - Cases under shelving walk in cooler - in the walk in freezer Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior bottom bar cooler

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. After handling cell phone

High Priority - Grease on the ground around recycle counter. In the sand.

High Priority - Live, small flying insects found 1 in the kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs (personal) over lettuce Operator discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright cooler near handsink : Raw chicken 44F. Raw fish 45F

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Where red hose is attached outside

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat

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

Basic - Bowl or other container with no handle used to dispense food. Employee used cup with no handle to scoop ice Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoops in visibly soiled holder, outside next to ice machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cookline between gloves and soufflé cups

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Seafood walk in cooler shelving

Basic - Single-service articles improperly stored. Boxes of gloves in soiled plastic containers, outside kitchen door

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Cases in the storage shed Warning - From follow-up inspection 2025-04-04: Time Extended

High Priority - Employee touched cell phone and then put gloves on to engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items without washing hands. Manager directed employee to remove gloves and wash hands Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooling mushrooms stored under mushrooms cooler from previous day - 55F. Operator rearranged - cut lettuce 44F bottom right glass door cooler. Advised to rearrange with tcs food at the top Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili and cheese 82-98F in steam table approximately 2 hours per operator. Removed to heat on the stove Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Operator diluted. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Dicer - operator pulled to clean - visible black substance in bar ice bin - operator began to remove all the ice and clean underside bar top Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat - operator stated he will cease using quat until test strips come in

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on microwave Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Seafood walk in cooler fan and shelving underneath it - underside of bar top above ice bin heavily soiled with black reside

Basic - Plumbing system in disrepair. Mop sink faucet

Basic - Single-service articles improperly stored. Cases on the floor in the storage shed Repeat Violation

Intermediate - - From initial inspection : 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. Clayton Warning - From follow-up inspection 2024-09-13: Time Extended - From follow-up inspection 2024-09-17: Time Extended

Basic - - From initial inspection : Basic - Gaskets in disrepair, left cookline cooler Warning - From follow-up inspection 2024-09-13: Time Extended - From follow-up inspection 2024-09-17: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor walk in freezer Warning - From follow-up inspection 2024-09-13: Time Extended - From follow-up inspection 2024-09-17: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Cases on the floor in storage trailer Warning - From follow-up inspection 2024-09-13: Time Extended - From follow-up inspection 2024-09-17: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Overfilled sliced tomatoes, portioned blue cheese, lettuce, and sliced cheese 44-50F. Stocked less than 2 hours prior. Moved extra to walk in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 98-123F. Made day of inspection and moved to crock pot. Advised to reheat to 165F to hot hold at 135F or above. Moved to stove to heat Corrective Action Taken

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. - Can opener blade - soda gun nozzles in the bar Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both kitchen handsinks Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Batteries dead. Operator changed out Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Eating a brownie on the cookline in front of fryers Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Mouthwash over warmer on cookline - cell phone on clean plate, cookline Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Upright True freezer, fries and other fryer foods

High Priority - Dented/rusted cans present. See stop sale. Dented jalepeno cheese sauce

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the bar

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47F, 48F, 51F, bottom shelf of upright cooler near fryers overnight. See stop sale Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 131F next to warmers. Moved to reheat. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Corrected to 400 ppm (brand allows 200-400) Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Francis. Exam scheduled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - lemon cutter. Manager removed to wash - soda guns in the bar - top back of ice bin in the bar Corrected On-Site

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

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

Intermediate - Spray bottle containing toxic substance not labeled. 2 in the bar

Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice scoops stored in soiled container Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses on fryer oil Corrected On-Site

Basic - Floor soiled/has accumulation of debris. - Under shelving, seafood walk in cooler - back corner of the bar flooring

Basic - Food stored on floor. Fryer oil containers in dry storage

Basic - Ice scoop handle in contact with ice. Waitstation Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Large plastic tub. Employee returned to warewashing area Corrective Action Taken

Basic - Outer openings not protected with self-closing doors.

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 2023-05-23: Stop sale due to cooling improperly. Chili in walk in cooler 50F at the edge to 58F in the middle overnight. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw chicken 44-45F, bottom left cookline cooler overnight - raw chicken 47F, 49F, 46F. Raw seafood 44F, 45F, 46F. New upright Beverage Air cooler near handsink. Items in cooler overnight. See stop sale - Walk in cooler overnight cheese 47F, Ground beef 47F, potato salad 45f, veggie burger 46F. - bottom left glass door server cooler sour cream 44-46F Warning - From follow-up inspection 2023-05-23: - upright cooler near handsink: wings 41-42F. Raw fish 35-41F - sour cream 38F in glass door server cooler - no tcs on bottom shelf of left Cookline cooler. Hot dogs 40F, shrimp 39F, raw fish 41F - walk in cooler serviced and waiting on part. Veggie burgers 43F, chicken 44F, potato salad 42F. All tcs items in meat/bread walk in cooler moved to fish walk in cooler Time Extended

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John Repeat Violation Warning - From follow-up inspection 2023-05-23: Time Extended

Intermediate - - From initial inspection : 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. Bethany and Caroline Warning - From follow-up inspection 2023-05-23: Time Extended

High Priority - Employee washed hands with no soap. - cook Corrected On-Site

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

High Priority - Toxic substance/chemical improperly stored. - spray cleanser over spices, back storage area Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - quaternary ammonium tested over 500 ppm -chlorine in bar over 200 ppm Corrected On-Site Corrected On-Site Repeat Violation

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John

Intermediate - Food-contact surface soiled with food debris, residue, or grease. - can opener blade - soda gun in bar Repeat Violation

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

Basic - Floors not maintained smooth and durable. - deep grout lines in floors

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of breading barrel in walk in cooler

Basic - Single-service articles improperly stored. - cases of cups, lids, towels, stored on the floor in dry storage shed

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw chicken 52F, veggie 46F, hot dogs 48F, burgers 51-54F. See stop sale. Overnight in left cookline cooler. - right cookline cooler overnight raw fish 43-45F, 45-47F, steak 47-48F, shrimp 46F. - overnight in prep area cooler: sliced Turkey 46F, tuna salad 46F, chicken salad 46F, sliced cheese 44F Warning - From follow-up inspection 2022-07-28: Prep room cooler 43F cheese sauce 43F tuna salad Left cookline cooler Swiss 45F, sliced cheese 42F, blue cheese 47F Right cookline cooler potato salad, chicken salad, Cole slaw 46F and 47F Cook checked all coolers 3 hours prior to callback and food temperatures were below 41F. Moved items to another cooler Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Under grill area - hood Filters Warning - From follow-up inspection 2022-07-28: Hood filters Time Extended

Intermediate - - From initial inspection : 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. Ryan, scheduled to retake 11/1 Repeat Violation Warning - From follow-up inspection 2021-10-08: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Wire shelving in upright cooler coating peeling off/rusted Warning - From follow-up inspection 2021-10-08: Time Extended