THE BAKERS TABLE

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter 47F; raw shrimp 47-54F. Shrimp thawing overnight in plastic containers in shallow pans, butter sitting in shallow pan, top of Avantco cooler overnight. See stop sale

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen entrance Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages on prep table

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Blower on container of chips, spray paint and other Maintanence items above that

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corn beef 46f pastrami 46f advised to keep a lower level -Pastry cooler liquid egg yoke 48f,butter 46f to 50f Warning - From follow-up inspection 2025-12-03: Pantry cooler butter, goat cheese, egg 38-39F 16 oz plastic containers in shallow full pan 46-47F. Operator moved underneath. Time Extended

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. Employee plating lox

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Beef over oysters. Walk in cooler

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Deli meat 5/1 Cooked cauliflower 4/30 Cut cabbage 5/1 Basmati 5/2 Bolo 5/2

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter lbs 44-45F bottom center of pastry cooler - quiche 67F, out for approximately 30 minutes per operator

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.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Poached egg and shrimp, top back of cookline cooler, personal items per chef

Basic - Food stored on floor. Oil, outside kitchen door

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

Basic - Mop sink drain flex pipe torn.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat corrected to 200 ppm Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw oyster rock over raw ceviche shrimp Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham 12/5, pastrami 12/5, corned beef 12/5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 45F bottom right oyster cooler overnight

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Potato latkes 2/2

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. 2 current employees

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on dessert cooler Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat corrected to 200 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cake, dessert unit Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw veal over fish. Cookline cooler Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Short rib 4/13

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter 60F, heavy cream 49F, cookline cooler after being used for prep but left on top of other containers. - salad cooler Spinach 47F, blue cheese 48F, pimento cheese 43-44F operator turned down Corrective Action Taken

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. Jennifer

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light buildup top and side interior ice machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup cookline Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes with gloves on; removed gloves, and handled clean plates

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Trays of raw bacon and shrimp over tray with meat sauce Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon over produce and deli meat walk in cooler Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. White beans 11/4

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pimento cheese dip 44f in Avantco cooler. Operator turned down thermostat. Beef tips 52F moved from one cooler to another Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Grits from Sunday Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm corrected to approximately 300 ppm quat Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -degreaser spray bottles hanging off dish machine, operator relocated Corrected On-Site

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 Clean-up of Vomiting and Diarrheal Events poster. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -potato cakes pulled from freezer dated 5/8 Corrected On-Site Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -FRLA certificates not original documents

Intermediate - Spray bottle containing toxic substance not labeled. -degreaser spray bottle lacking label, operator labeled Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on shelf above prep table, operator relocated Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -multiple sets of tongs on oven handles

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of scoop in contact with sugar, operator relocated Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. -Provided Choking poster, operator posted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door gasket and frame soiled

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on top of dish machine, operator removed Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 can of tuna badly dented along bottom seam

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray in the freezer with raw seafood over cooked potato pancakes Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese dated 10/8. Butter cream dated 10/8Repeat Violation Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen cooked tomatoes and chorizo pulled from reach in freezer yesterday per chef dated with frozen date 9/16 and 8/31

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup above reach in cooler Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Plastic oil jug sitting on the floor outside dry storage with damp rid on top of it. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area/near dish machine. On order per operator.

Basic - Objectionable odors in bathroom or other areas of the establishment. Strong mold-like odor in the Mens restroom

Basic - Single-service articles not stored inverted or protected from contamination. Wooden knives and spoons in the bar Corrected On-Site

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. Warning - From follow-up inspection 2022-05-20: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2022-05-20: Time Extended