THE LOCAL BITE NSB

Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance and/or HACCP from the Division. - Making beef jerky in house - dehydrating at 155F until non-tcs - Making and jarring Onion jam and Hot pepper jelly in house, holding at room temperature. Warning - From follow-up inspection 2023-11-14: Operator stated information was submitted - no record per state OPQ trainer. Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced honey ham 8/30, sliced turkey 8/30, cooked chicken 9/5, dolmades 9/2, goat cheese 8/29 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream feta 44F, pimento dip 44F, front of glass door cooler at front counter. - fresh mozzarella 48F, out and returned to cooler Warning

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance and/or HACCP from the Division. - Making beef jerky in house - dehydrating at 155F until non-tcs - Making and jarring Onion jam and Hot pepper jelly in house, holding at room temperature. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over three compartment sink, large crack and sagging. Warning

Basic - Single-service articles improperly stored. - In back storage room near air handler, boxes of take out containers stored on the floor and below chemical storage shelf - Togo containers at front counter Warning