DUNN'S ATTIC

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. - From follow-up inspection 2026-03-31:

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. -chili and pulled pork in reach in cooler. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense chili. Corrected On-Site

Basic - Food stored on floor. -package of bread on floor in kitchen. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator moved to cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits at 121°f in crockpot. In crockpot for 2.5 hours. Operator began the process of reheating.

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Equipment in poor repair. -lid missing on ice machine.

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior has accumulation of soil residues/food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in top area of reach in cooler at 44°f. Advised operator to place cheese below fill line.

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. Deli meats in reach in cooler.

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/

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Sausage in reach in cooler.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator moved to cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese at 44°f in reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 88°f at cookline. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Employee jacket and hat hanging on rack next to food storage containers.

Basic - Food stored in a location that is exposed to splash. Crock pot stored next to hand sink and under soap dispenser. Corrected On-Site

Basic - Wall soiled with accumulated grease behind flat grill.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 52°f in top area of reach in cooler. In cooler 2 hours. Operator moved to another cooler. Advised operator to not fill above line.

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 - 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.

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

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pulled pork in reach in cooler dated 08/20/2022

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese and pulled pork at 45°f in glass door cooler.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name, plastic bin with sugar.

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. Sliced deli meats in reach in cooler. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Key lime pie at 58°f in small cooler at front counter. In cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Key lime pie at 58°f in small cooler at front counter. In cooler overnight.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Frying bacon and sausage on flat grill.