DAIRY BAR LLC

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -ripped/torn gaskets. Temperature controlled food held inside fridge all recorded above 45F - From follow-up inspection 2026-02-09: -torn gaskets. Advised to replace/repair prior to storing temperature sensitive cold food inside unit Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2026-02-09: Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -handled cash from customer prior to handling food without washing hands. Advising operator that cash is always considered a soiled surface and here must be steps taken to eliminate cross contamination prior to preparing food after handling cash.

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

Intermediate - Handwash sink used for purposes other than handwashing. -jug of iced tea, dish soap inside hand sink basin in back Corrected On-Site

Basic - Equipment in poor repair. -shelving material peeling above 3 compartment sink -gaskets for reach in cooler in back

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -ground beef producing grease laden vapors for chili cooked on site. Provided commissary notification form, operator stated looking into nearby licensed facility to handle cooking stage of ground beef to avoid production of grease laden vapors without a hood system.

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. -processed cheese sauce

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -tile in restroom above toilet

Basic - Covered waste receptacle not provided in women's/unisex bathroom.

Basic - Equipment in poor repair. -gaskets for refrigerator

Basic - Floor soiled/has accumulation of debris. -restroom

Basic - Single-service articles improperly stored on floor. -case of ice cream cones

Basic - Working containers of food removed from original container not identified by common name. -bulk container/jar of sugar

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chili from day prior inside deep container/pot 46F at edge, 50F in middle. Advised to split container during cooling stage and verify product reaches 70F within 2 hours from 135F, and to 41F within 6 hours from 135F. Deep containers do not allow for dense product to adequately cool without other steps such as ice bath surrounding hot food while extensively stirring.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chili, cook/cool did not reach 41F within 6 hours from 135F.

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

Basic - Ceiling shows damage or is in disrepair. -area surrounding vent near 3 compartment sink

Basic - Employee food container/wrap on a food storage rack/shelf above stored bags of ice cream mix.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -hot dogs 46-47F inside stand up refrigerator in bottom shelf longer than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hot dogs 46-47F inside stand up refrigerator in bottom shelf longer than 4 hours, see stop sale. Manager replaced hot dogs with frozen backup.

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. -hot dogs

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

Basic - Equipment in poor repair. -gaskets to white stand up reach in cooler

Basic - Single-service articles improperly stored. -case of ice cream cups on floor next to ice cream machine

Basic - - From initial inspection : Basic - Bathroom wall in disrepair. -side towards door, at base. - From follow-up inspection 2023-08-18: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2023-08-18: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2023-08-18: Time Extended

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.

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. -cheddar cheese sauce

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

Basic - Bathroom facility/fixtures not clean.

Basic - Cove molding at floor/wall juncture broken/missing. -corner of restaurant

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ice cream mix inside machine 42-46F, manager states need to add more mix to machine for it to keep temperature, loaded in last hour stated manager. Manager corrected with batch at 25F.-30F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Lid to container inside hand sink Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. -tongs, large spoon, spatula on top of soiled towel.

Basic - Equipment in poor repair. -refrigerator gasket

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom of reach in used for paper storage under ice cream toping station

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sour kraut 115F, less than 2 hours stated person in charge.

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

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.

Basic - Bathroom facility fixtures not clean.

Basic - Floor soiled/has accumulation of debris. -under counter, equipment

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. -sleeves of cups on floor next to ice cream machine Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice cream machine nearest window 45-47F, manager stated product filled too low to maintain temperature in machine, replaced ice cream. Advised to monitor unit daily. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside hand sink

Basic - Accumulation of debris in three-compartment sink.

Basic - Floor soiled/has accumulation of debris. Underneath steam well

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface of bottom rack below steam well Surface of box

Basic - Single-service articles improperly stored. Sleeve of styrofoam cups Corrected On-Site