BIG BAD BREAKFAST

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table- sliced sausage 50F, sausage crumble 47F, diced tomatoes 45F, diced ham 51F. Make table- sliced ham 51F, avocado mash 56F. Make table- boiled eggs 56F, sliced tomatoes 47F, Ava coco mash 56F, pico 56F, cut melon 58F. Make table- liquid egg 50F, pulled eggs 51F, shell eggs 47F, diced ham 44F, cooked spinach 47F, cut melon 44F. Reach in- milk 49F, cut melon 51F, butter 61F. ( all held 7:00- 10:15) per manager. Repeat Violation Warning - From follow-up inspection 2024-07-24: Wait station- cold hold- reach in cooler- milk 51F, cut melon 52F ( unable to determine time held). Ambient 57F. Make table- pico 56F, sausage crumble 57Fm sliced sausage 60F, diced ham 54F, diced tomato 54Fm cooked spinach 66F ( 6:00-11:00). Ambient 55F. Make table- cut melon 48F, shredded cheese 61F, guacamole 57F, pico 62F, boiled egg 56F, house tarter 60F, diced cooked chicken 58F ( 6:00-11:00). Ambient 48F. Cold hold drawer- hash brown cakes 48F, cut melon 50F (6:00-11:00). Ambient 47F. Make table- sliced sausage 59F, diced ham 49F, diced tomato 56F, cooked spinach 76F, shredded cheese 57F (6:00-11:00). Ambient 60F. Cold hold drawers- pulled eggs 58F, shell eggs 54F (6:00-11:00). Ambient 60F. Admin Complaint - From follow-up inspection 2024-07-25: Observed cold holding: wait station- milk 42F, chocolate milk 42F. Make table- pulled eggs 42F, sausage crumble 40F, diced ham 36F, diced tomato 39F, pico 40F. Make table- sliced tomato 38F, guacamole 40F, pico 39F. Make table- pulled egg 34F, diced tomato 36F, diced ham 41F. Drawers- raw chicken 41F, sausage patty 38F, hash brown cakes 43F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2024-07-24: Will address on 59 day call back. Time Extended - From follow-up inspection 2024-07-25: Time extended call back 58 days. Time Extended

Intermediate - - From initial inspection : 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. No proof on any employees. Warning - From follow-up inspection 2024-07-24: Will address on 59 day callback. Time Extended - From follow-up inspection 2024-07-25: Time extended 58 day call back. Time Extended

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. Multiple cold hold units in disrepair. Ambient temperatures 47F, 58F, 48F, 44F, 51, 44F. Repeat Violation Warning - From follow-up inspection 2024-07-24: Observed cold holding units at ambient temperatures 57F, 55F, 48F, 60F and 60F. Do not use equipment until repaired . Admin Complaint - From follow-up inspection 2024-07-25: Observed cold holding units ambient temperatures 39F, 40F, 43F, 40F. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table- sliced sausage 50F, sausage crumble 47F, diced tomatoes 45F, diced ham 51F. Make table- sliced ham 51F, avocado mash 56F. Make table- boiled eggs 56F, sliced tomatoes 47F, Ava coco mash 56F, pico 56F, cut melon 58F. Make table- liquid egg 50F, pulled eggs 51F, shell eggs 47F, diced ham 44F, cooked spinach 47F, cut melon 44F. Reach in- milk 49F, cut melon 51F, butter 61F. ( all held 7:00- 10:15) per manager. Repeat Violation Warning - From follow-up inspection 2024-07-24: Wait station- cold hold- reach in cooler- milk 51F, cut melon 52F ( unable to determine time held). Ambient 57F. Make table- pico 56F, sausage crumble 57Fm sliced sausage 60F, diced ham 54F, diced tomato 54Fm cooked spinach 66F ( 6:00-11:00). Ambient 55F. Make table- cut melon 48F, shredded cheese 61F, guacamole 57F, pico 62F, boiled egg 56F, house tarter 60F, diced cooked chicken 58F ( 6:00-11:00). Ambient 48F. Cold hold drawer- hash brown cakes 48F, cut melon 50F (6:00-11:00). Ambient 47F. Make table- sliced sausage 59F, diced ham 49F, diced tomato 56F, cooked spinach 76F, shredded cheese 57F (6:00-11:00). Ambient 60F. Cold hold drawers- pulled eggs 58F, shell eggs 54F (6:00-11:00). Ambient 60F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2024-07-24: Will address on 59 day call back. Time Extended

Intermediate - - From initial inspection : 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. No proof on any employees. Warning - From follow-up inspection 2024-07-24: Will address on 59 day callback. Time Extended

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. Multiple cold hold units in disrepair. Ambient temperatures 47F, 58F, 48F, 44F, 51, 44F. Repeat Violation Warning - From follow-up inspection 2024-07-24: Observed cold holding units at ambient temperatures 57F, 55F, 48F, 60F and 60F. Do not use equipment until repaired . Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs 47F, ambient temp 47F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table- sliced sausage 50F, sausage crumble 47F, diced tomatoes 45F, diced ham 51F. Make table- sliced ham 51F, avocado mash 56F. Make table- boiled eggs 56F, sliced tomatoes 47F, Ava coco mash 56F, pico 56F, cut melon 58F. Make table- liquid egg 50F, pulled eggs 51F, shell eggs 47F, diced ham 44F, cooked spinach 47F, cut melon 44F. Reach in- milk 49F, cut melon 51F, butter 61F. ( all held 7:00- 10:15) per manager. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well- hash brown cakes 128F (reheat 177F). Corrected On-Site Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine Chlorine 0 PPM.

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

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

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. No proof on any employees. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine to the left- has a Small amount of build up on interior chute on right side. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent heavily rusted near ware washing and ceiling tiles dusty. Repeat Violation

Basic - Cloth used as a food-contact surface under food pans at expo station. Repeat Violation

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. Multiple cold hold units in disrepair. Ambient temperatures 47F, 58F, 48F, 44F, 51, 44F. Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine 0 PPM.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored inside warmer behind sausage gravy, manager removed employee food from warmer. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in chicken flour. Manager removed scoop from flour. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.

Basic - No handwashing sign provided at a hand sink used by food employees in warehouse washing area.

Basic - Stored food not covered. Potatoes cooling in walk in cooler not covered. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust above ware washing drain boards.

Basic - Working containers of food removed from original container not identified by common name. Seasoned flour and chicken flour placed in bins bearing no label.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold drawers- raw chicken breast 52F, liquid eggs 52F, shell eggs 48F ( 7:00-10:30 ). Make tables- sliced sausage 47F, raw shrimp 47F, diced ham 45F, spinach 45F, sliced tomato 47F, pico 48F, mashed avocado 46F, cut melon 52F (7:00-10:30). Manager placed all items on ice. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patty 127F, sausage links 122F (7:30-10:30). Manger discarded food instead of reheating. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour and sugar bins stored in dry storage have lids that are soiled. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar front counter. Manager stocked the paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin on the left of 2 ice machines. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over dish machine area in kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Ambient temperature 48F. Cold hold drawers- raw chicken breast 52F, liquid eggs 52F, shell eggs 48F ( 7:00-10:30 ). Make tables- sliced sausage 47F, raw shrimp 47F, diced ham 45F, spinach 45F, sliced tomato 47F, pico 48F, mashed avocado 46F, cut melon 52F (7:00-10:30). Manager placed all items on ice.( do not use equipment until repaired/ able hold food temps at 41F or less. Repeat Violation

Basic - Food stored on floor. Case of potatoes stored on floor in dry storage. Repeat Violation

Basic - Single-service articles improperly stored. Case of food container lids stored on floor in dry storage area.

Basic - Soiled dry wiping cloth in use at dish area at front counter.

Basic - Stored food not covered. Biscuits stored in upright freezer in dry storage un covered. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored on dish drying shelf at bar front counter.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Goat cheese 53° held in 2nd to last reach in cooler over night. Operator discarded. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (Goat cheese 53° held in 2nd to last reach in cooler over night. Operator discarded. SEE STOP SALE) half and half 46°, milk 47°, almond milk 44° all less than 1 hr held in both wait station coolers. Operator placed ice around them and put them in walk in cooler for rapid chill. 2nd reading - 1/2 and 1/2 41°, milk 39°, almond milk 38° CORRECTED Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Dishwasher cleaned and sanitized during inspection. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Cutting board has cut marks and is no longer cleanable. 2 smaller cutting boards on line. GM stated he has a work order in with Emerald Coast Cutlery. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on 1st station near waffle batter. Operator removed drink during inspection. Corrected On-Site

Basic - Equipment in poor repair. Bottom drawer on low boy.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm Operator changed out solution. 2nd reading 400 ppm Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken salad 48° in 2nd reach in cooler on line more than 4 hrs

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken salad 48° in 2nd reach in cooler on line more than 4 hrs SEE STOP SALE Almond milk 48° less than 1 hr in reach in cooler in coffee bar area. Turkey portions 46° in walk in cooler less than one hr. Operator placed near fan at back of walk in cooler. 2nd reading turkey 45° Almond milk 48° CORRECTIVE ACTION TAKEN Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Two of the cutting boards on the line. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Food debris under equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on outer ice machine fan. Operator cleaned and sanitized during inspection. CORRECTED Some ceiling tiles and vents in kitchen are dirty.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm Operator changed out solution. 2nd reading 200 ppm Corrected On-Site