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 - 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**

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**

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter wait station. Manager had employee refill paper towels. **Corrected On-Site** **Repeat Violation**

Intermediate - Handwash sink used for purposes other than hand washing near ware washing area as evidence of drink toothpick in sink. Tooth pick was removed and discarded from sink. **Corrected On-Site** **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Cup stored in flour bin. Manager removed cup from flour. **Corrected On-Site** **Repeat Violation**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and near expo station. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee can drink on prep table near waffle maker. Employee removed drink from food contact surface. **Corrected On-Site** **Repeat Violation**

Basic - Soiled dry wiping cloth in use on prep table near waffle maker. Employee removed cloth from food contact surface. **Corrected On-Site**

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors unsealed in dry storage/freezer room. **Repeat Violation**

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 - 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.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepping- sliced avocado 68F ( 10:45-11:15 ). Cold hold - at expo-whipped cream 47F, pico 68F. Cold holding- make bar- liquid egg whites 48F, diced sausage 47F. Drawers- sausage patty 51F, sausage links 50F, pulled eggs 47F, sausage crumble 48F, diced potatoes 48F ( 10:00-11:30 ). Manager had employees place ice on all product to reduce temperatures. **Corrective Action Taken** **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense chicken seasoning, seafood seasoning and flour.

Basic - Building components, attachments or fixtures in poor repair. Door frame in disrepair .

Basic - Buildup of food debris/soil residue on equipment door handles on upright reach in freezer in storage room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**

Basic - Cloth used as a food-contact surface under cutting board on cook line at make bar. **Repeat Violation**

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

Basic - Drain cover(s) missing at 3 compartment sink.

Basic - Equipment in poor repair. Low boy drawer on cook line in disrepair. **Repeat Violation**

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor in multiple areas in kitchen in disrepair.

Basic - Multiple cutting boards have cut marks and are no longer cleanable. **Repeat Violation**

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Diced attached to wall in kitchen soiled. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Sink at bar used as a dump sink. Manager removed ice from sink. **Corrected On-Site**

Intermediate - Non-pitting surface rust on food-contact equipment. On shelves in multiple locations in kitchen and storage area.

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. **Repeat Violation**

Basic - Food stored on floor. Milk stored on floor in walk in cooler. Manager placed milk on shelf. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler at bar.

Basic - Stored food not covered. Ground beef Pattie's and raw bacon in walk in cooler not covered. Manager covered food items. **Corrected On-Site**

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor not sealed in multiple areas in kitchen and ware wash area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice makers and ice holding bin soiled with black mold like substance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles over expo line and cook line heavily soiled.

Basic - Cloth used as a food-contact surface. Multiple cloths used as a food contact surface under tea urn, at jelly station and in between waffle maker.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on dry storage food shelf. **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack stored on dry storage food shelf.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at expo station plating sauces on consumer food plates wearing a bracelet. Employee removed bracket.

Basic - Floor area(s) covered with standing water. Standing water on floor near make table an 3 compartment sink and dish pit area.