Breakers (The)

High Priority - Employee touched cell phone and then put gloves on to engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items without washing hands. Manager directed employee to remove gloves and wash hands **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooling mushrooms stored under mushrooms cooler from previous day - 55F. Operator rearranged - cut lettuce 44F bottom right glass door cooler. Advised to rearrange with tcs food at the top **Corrective Action Taken**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili and cheese 82-98F in steam table approximately 2 hours per operator. Removed to heat on the stove **Corrective Action Taken**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Operator diluted. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Dicer - operator pulled to clean - visible black substance in bar ice bin - operator began to remove all the ice and clean underside bar top **Corrective Action Taken**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat - operator stated he will cease using quat until test strips come in

Basic - Single-service articles improperly stored. Cases on the floor in the storage shed **Repeat Violation**

Basic - Plumbing system in disrepair. Mop sink faucet

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Seafood walk in cooler fan and shelving underneath it - underside of bar top above ice bin heavily soiled with black reside

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on microwave **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clayton **Warning** - From follow-up inspection 2024-09-13: **Time Extended** - From follow-up inspection 2024-09-17: **Time Extended**

Basic - - From initial inspection : Basic - Gaskets in disrepair, left cookline cooler **Warning** - From follow-up inspection 2024-09-13: **Time Extended** - From follow-up inspection 2024-09-17: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor walk in freezer **Warning** - From follow-up inspection 2024-09-13: **Time Extended** - From follow-up inspection 2024-09-17: **Time Extended**

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Cases on the floor in storage trailer **Warning** - From follow-up inspection 2024-09-13: **Time Extended** - From follow-up inspection 2024-09-17: **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 45F, bottom right cookline cooler **Warning** - From follow-up inspection 2024-09-13: Raw shrimp 45F, raw shrimp 43-45F, Philly meat 41F, raw fish 44F bottom shelf of cooler. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clayton **Warning** - From follow-up inspection 2024-09-13: **Time Extended**

Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 10 on the floor, 2 on bag in the box soda **Warning** - From follow-up inspection 2024-09-13: 2 live roaches in the kitchen - 2 dead roaches in the bar **Time Extended**

Basic - - From initial inspection : Basic - Gaskets in disrepair, left cookline cooler **Warning** - From follow-up inspection 2024-09-13: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor walk in freezer **Warning** - From follow-up inspection 2024-09-13: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of warmer above clean plate storage **Warning** - From follow-up inspection 2024-09-13: **Time Extended**

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Cases on the floor in storage trailer **Warning** - From follow-up inspection 2024-09-13: **Time Extended**

High Priority - Toxic substance/chemical improperly stored. Spray bottles over gloves, oil **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 45F, bottom right cookline cooler **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on can of tuna, 2 on the floor in the corner **Corrected On-Site** **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Crab cakes 8/27. Operator stated date was incorrect and discarded **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Veg dicer. Operator discarded **Corrected On-Site** **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clayton **Warning**

Basic - Clean utensils or equipment stored in dirty drawer or rack. Screens stored in full pan Cambro above three compartment sink with soiled standing water and dead insect **Warning**

Basic - Dead roaches on premises. Approximately 10 on the floor, 2 on bag in the box soda **Warning**

Basic - Gaskets in disrepair, left cookline cooler **Warning**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor walk in freezer **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of warmer above clean plate storage **Warning**

Basic - Single-service articles improperly stored. Cases on the floor in storage trailer **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 98-123F. Made day of inspection and moved to crock pot. Advised to reheat to 165F to hot hold at 135F or above. Moved to stove to heat **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Overfilled sliced tomatoes, portioned blue cheese, lettuce, and sliced cheese 44-50F. Stocked less than 2 hours prior. Moved extra to walk in cooler **Corrective Action Taken**

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 - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade - soda gun nozzles in the bar **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both kitchen handsinks **Corrected On-Site** **Repeat Violation**

Intermediate - No probe thermometer provided to measure temperature of food products. Batteries dead. Operator changed out **Corrected On-Site**

Basic - Employee eating in a food preparation or other restricted area. Eating a brownie on the cookline in front of fryers **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Mouthwash over warmer on cookline - cell phone on clean plate, cookline **Corrected On-Site** **Repeat Violation**

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Upright True freezer, fries and other fryer foods

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47F, 48F, 51F, bottom shelf of upright cooler near fryers overnight. See stop sale **Repeat Violation**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 131F next to warmers. Moved to reheat. **Corrective Action Taken** **Repeat Violation**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Corrected to 400 ppm (brand allows 200-400) **Corrected On-Site**

High Priority - Dented/rusted cans present. See stop sale. Dented jalepeno cheese sauce

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the bar

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/ Francis. Exam scheduled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - lemon cutter. Manager removed to wash - soda guns in the bar - top back of ice bin in the bar **Corrected On-Site**

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

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

Intermediate - Spray bottle containing toxic substance not labeled. 2 in the bar

Basic - Floor soiled/has accumulation of debris. - Under shelving, seafood walk in cooler - back corner of the bar flooring

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses on fryer oil **Corrected On-Site**

Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice scoops stored in soiled container **Corrected On-Site**

Basic - Outer openings not protected with self-closing doors.

Basic - Old food stuck to clean dishware/utensils. Large plastic tub. Employee returned to warewashing area **Corrective Action Taken**

Basic - Ice scoop handle in contact with ice. Waitstation **Corrected On-Site**

Basic - Food stored on floor. Fryer oil containers in dry storage

Supervisor/Person in Charge Present

Employee Health Policies Present

Toilet Rooms Maintained

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw chicken 44-45F, bottom left cookline cooler overnight - raw chicken 47F, 49F, 46F. Raw seafood 44F, 45F, 46F. New upright Beverage Air cooler near handsink. Items in cooler overnight. See stop sale - Walk in cooler overnight cheese 47F, Ground beef 47F, potato salad 45f, veggie burger 46F. - bottom left glass door server cooler sour cream 44-46F **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili 120F, cheese sauce 117F, in unit off for less than 3 hours. Moved to stove to reheat **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on box in storage area outside walk in cooler **Corrected On-Site** **Warning**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee blew their nose and then touched expo window area **Warning**

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John **Repeat Violation** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site** **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bethany and Caroline **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Bar, cleaner **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of cooler **Corrected On-Site** **Warning**

Basic - Food stored on floor. Cases under shelving walk in cooler **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline **Corrected On-Site** **Warning**

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

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Hot and Cold Water Available; Adequate Pressure

Toilet Rooms Maintained

Wiping Cloths Properly Used and Stored

Lighting Adequate; Required Shields in Place

Equipment Adequate to Maintain Product Temperature

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw chicken 52F, veggie 46F, hot dogs 48F, burgers 51-54F. See stop sale. Overnight in left cookline cooler. - right cookline cooler overnight raw fish 43-45F, 45-47F, steak 47-48F, shrimp 46F. - overnight in prep area cooler: sliced Turkey 46F, tuna salad 46F, chicken salad 46F, sliced cheese 44F **Warning** - From follow-up inspection 2022-07-28: Prep room cooler 43F cheese sauce 43F tuna salad Left cookline cooler Swiss 45F, sliced cheese 42F, blue cheese 47F Right cookline cooler potato salad, chicken salad, Cole slaw 46F and 47F Cook checked all coolers 3 hours prior to callback and food temperatures were below 41F. Moved items to another cooler **Admin Complaint** **Corrective Action Taken**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Under grill area - hood Filters **Warning** - From follow-up inspection 2022-07-28: Hood filters **Time Extended**

High Priority - Roach activity present as evidenced by live roaches found. 1 on rack with personal items **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 live inside ice machine, 1 dead on ice. 1 dead ant inside ice machine. outdoor far left ice machine - 4 live flies in the bar **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat **Warning**

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle over single service **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw chicken 52F, veggie 46F, hot dogs 48F, burgers 51-54F. See stop sale. Overnight in left cookline cooler. - right cookline cooler overnight raw fish 43-45F, 45-47F, steak 47-48F, shrimp 46F. - overnight in prep area cooler: sliced Turkey 46F, tuna salad 46F, chicken salad 46F, sliced cheese 44F **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade - soda guns In the bar **Warning**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat strips not providing an accurate reading **Warning**

Basic - Standing water in bottom of reach-in-cooler. Right cookline cooler **Warning**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Server coolers **Repeat Violation** **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Under grill area - hood Filters **Warning**