CAFE AROMA

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Unable to test sanitizer- no test strips.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment provided chlorine test strips Fl dimethyl ammonia chloride. Wrong test strips.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dimethyl ammonia chloride - no test strips available.

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. Kayle Edward's hired in May 2025.

Basic - Single-service articles improperly stored. Case of cups stored on floor in dry storage location.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount of build up in ice machine on front line. Repeat Violation

Basic - Soiled dry wiping cloth in use. Employee used a dry soiled cloth to wipe barista drink mixer and then stored on top of barista machine . Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Diced potato 95F (7:30-9:43). Employee reheated potatoes to 179F. Repeat Violation

Basic - 2 Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. Drinks next to food scale.

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

Basic - Cloth used as a food-contact surface under dishes near 3 compartment sink and under lids at front counter. Repeat Violation

Basic - Equipment and utensils not rinsed between washing and sanitizing. Only wash and sanitizer set up. Repeat Violation

Basic - Soiled dry wiping cloth in use next to coffee mill. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up of debris on ice grate on interior of ice maker. Repeat Violation

Basic - Cloth used as a food-contact surface. Multiple cloths stored under syrup bottles, utensils, water dispenser, lids and cups at front counter. Employee removed cloths from food contact surfaces. Corrected On-Site Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack, keys, and jacket stored on food prep table next to insta pots. Employee removed items from food contact table. Corrected On-Site Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors partially unsealed in ware washing/prep area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Turkey re packaged and stored in upright freezer not labeled. Employee placed a label on turkey. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Round eggs 107F, scrambled eggs 119F, (10:00-10:45). Employee reheated scrambled eggs to 188F and round eggs to 168F. Corrected On-Site Repeat Violation

Intermediate - Probe thermometer not used to ensure proper food temperatures. Round eggs 107F, scrambled eggs 119F, (10:00-10:45).

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cloth used as a food-contact surface in multiple areas. Cloth used as a FCS under water dispenser, drink lids, expresso machine, flavor syrups, and under dishes in ware wash area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 bags/ purse stored on food contact surface next to insta pot and meat slicer.

Basic - Equipment and utensils not rinsed between washing and sanitizing. 3 compartment sink set up with wash and sanitizer with no rinse set up.

Basic - Soiled dry wiping cloth in use in multiple areas near coffee machines at front counter.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wt mop stored in mop bucket.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Cloth used as a food-contact surface in multiple areas and under dishes drying. Repeat Violation

Basic - Floors not maintained smooth and durable. Repeat Violation

High Priority - Roast beef, turkey, and pastrami stored over/not properly separated from ready-to-eat bread in upright right freezer. Manager corrected rotation. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Round egg 130F (10:15- 10:30). Manager turned up steam well and added water to increase temperature to 165F. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damage on ceiling near vent in ware wash room.

Basic - Cloth used as a food-contact surface. 3 cloths used under dishes on prep table near 3 compartment sink.

Basic - Floors not maintained smooth and durable in ware washing room.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete near oven.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. eggs 124° less than 1 hr 45 minutes Operator placed in microwave. 2nd temperature 172° Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector provided a few until they can locate theirs. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Hole in or other damage to wall. Missing panel/vent cover at base of wall to the left of the mop sink. Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm Adjusted hose in bucket. Operator drained solution and started over. 2nd reading 300 ppm. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator had chlorine strips. Inspector provided a few strips. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Hole in or other damage to wall. Missing cover/vent/panel at base of wall to the left of mop sink.