Early Bird

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (48F - Cold Holding); placed in ice bath **Corrective Action Taken**

High Priority - Container of medicine improperly stored. Pill containers on shelf with food in walk-in cooler, removed **Corrected On-Site**

Intermediate - No soap provided at handwash sink. Hand sink on cook line, restocked **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Staff using prep sink in kitchen to wash hands due to hws on cook line with plumbing issues

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by bread racks, removed **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, restocked **Corrected On-Site**

Basic - Bathroom facility in disrepair. Men's restroom plumbing in disrepair

Basic - Carbon dioxide tanks not adequately secured.

Basic - Cardboard used to line food-contact shelves. Metal shelves in walk-in cooler

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage over heat lamp on service swindow

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Next to prep sink in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on metal rack next to fryer Hood filters soiled Sides of fryers soiled with grease

Basic - Plumbing system in disrepair. Hot and cold water knobs on hand sink on cook line not functioning, staff required to use main water cut off valve under sink to turn water on and off

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator corrected 100ppm **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (127F - Hot Holding), recommend item be added to time as a public health control **Repeat Violation**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shell eggs on cook line, held less than 4 hrs

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced swiss (46F - Cold Holding) on cook line, recommended less quantity and keep item covered **Repeat Violation**

High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk in glass cooler dated 1/1/24

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over cooked potatoes in walk-in cooler

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Staff loaded dish machine then proceeded to stack clean equipment without washing hands. Server cleared table of dirty dishes then proceeded to run food without washing hands

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Staff cracked shell eggs then continued to prepare food without changing gloves or washing hands **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line not operational due to operator turning off water. Per operator, plumbing leaks

Intermediate - No soap provided at handwash sink. Hand sink at wait station, replaced **Corrected On-Site** **Repeat Violation**

Basic - Cardboard used to line food-contact shelves. Shelves next to fryer

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

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

Basic - Carbon dioxide tanks not adequately secured. Next to ice machine **Repeat Violation**

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. End of cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and wallet over heat lamp at service window. Employee jacket next to bread on storage rack **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station

Basic - Equipment in poor repair. Broken cooler drawer handle on cook line **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Under cook line

Basic - Ice buildup in walk-in freezer. **Repeat Violation**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryer. Hood filters soiled **Repeat Violation**

Basic - Reuse of single-service or single-use articles. Egg carton trays used to hold in use equipment on cook line **Repeat Violation**

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Interior light not functioning in walk-in freezer

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line- pooled eggs (56F - Cold Holding); shell eggs (65F - Cold Holding); corned beef hash (72F - Cold Holding), all items held less than 4 hrs, pooled eggs added to ice bath, shell eggs and corned beef moved to walk-in. Discussed adding to time as a public health control, form emailed during inspection. Retemp corned beef 36F, pooled eggs 42F, Shell eggs 44F. Cooler on cook line-diced tomatoes (61F - Cold Holding); sausage (63F - Cold Holding); ham (62F - Cold Holding); shredded cheddar (58F - Cold Holding); sliced swiss (68F - Cold Holding); cut lettuce (65F - Cold Holding), all items moved to walk-in freezer. Retemp sausage 42F, ham 39F, shredded cheddar 38F, sliced Swiss 42f, cut lettuce 37F, tomatoes 39F. Front counter-butter packets (71F - Cold Holding), moved to walk-in cooler. Discussed adding to time as a public health control. Retemp butter packets 61F. **Corrective Action Taken** **Repeat Violation**

High Priority - Employee washed hands with no soap. Discussed proper hand washing with kitchen staff

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs, removed gloves then continued to handle in use equipment with no hand wash

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket 200ppm, corrected 50ppm **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line-cooked sausage links (96F - Hot Holding), held less than 4 hrs, moved to walk-in. Retemp 73F. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Intermediate - No soap provided at handwash sink. Next to soda machine, replaced **Corrected On-Site**

Basic - Building components, attachments or fixtures in poor repair.fans covers soiled in walk-in cooler

Basic - Carbon dioxide tanks not adequately secured. Next to ice machine

Basic - Cove molding at floor/wall juncture broken/missing. In dry storage hallway

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Duct tape used to repair nonfood-contact surface. Walk-in cooler gaskets repaired with duct tape

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over heat lamp on service window and next to clean cups at servers station, removed **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on heat lamp over service window, removed **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Two males on cook line with no hair or beard restraints

Basic - Equipment in poor repair. Lid of reach in cooler on cook line damaged

Basic - Ice buildup in walk-in freezer. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease Accumulation of grease on sides of fryers and metal shelves on cook line. Slicer guard soiled with food debris **Repeat Violation**

Basic - Reuse of single-service or single-use articles. Egg cartons under frying pans on cook line

Basic - Soiled dry wiping cloth in use. On cook line

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon not identified as being served raw on menu. **Repeat Violation** **Warning** - From follow-up inspection 2022-12-20: **Time Extended**

Intermediate - - From initial inspection : 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. 2 of 3 employees with no proof of training **Warning** - From follow-up inspection 2022-12-20: **Time Extended**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Warning** - From follow-up inspection 2022-12-20: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup on floor of walk-in freezer. **Warning** - From follow-up inspection 2022-12-20: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on ice machine soiled **Repeat Violation** **Warning** - From follow-up inspection 2022-12-20: **Time Extended**

High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. Ceiling tiles by walk-in cooler and cook line. Brackets holding shelves on cook line. Gaskets of reach in cooler on cook line. **Warning** - From follow-up inspection 2022-10-21: **Time Extended**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches in bag of masks on wall near entrance to cook line. 1 live roach on exterior of door of walk-in cooler. 2 live roaches in ceiling tile near ware washing area 3 live roaches in ceiling tiles by walk-in cooler. 13 live roaches behind menus pinned against wall by walk-in cooler and cook line. 10 live roaches behind calendar pinned on wall near walk-in cooler and cook line 3 live roaches under dish machine 1 live roach in plastic wrap box 2 live on backside of oven 13 live roaches in gaskets of reach-in cooler on cook line 5 live roaches on brackets that hold shelves on cook line 2 live roaches between wall and reach-in cooler of expo line 1 live roach under reach-in cooler of expo line 1 live roach in between pipe and wall near entrance to kitchen **Warning** - From follow-up inspection 2022-10-21: 1 live roach on floor of cook line 2 live roaches in brackets holding up shelves on cook line. Operator exterminated roaches and cleaned them up. **Time Extended** **Corrective Action Taken**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at server's station **Warning** - From follow-up inspection 2022-10-21: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not disclosed as being raw on menu. Salmon not disclosed as being raw on menu **Warning** - From follow-up inspection 2022-10-21: **Time Extended**

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. **Repeat Violation** **Warning** - From follow-up inspection 2022-10-21: **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2022-10-21: **Time Extended**

Basic - - From initial inspection : Basic - Dead roaches on premises. 3 dead roaches on soap bucket under dish machine 3 dead roach on shelf under service window 4 dead roaches under glass reach in cooler on expo line 2 dead roaches on floor behind oven **Warning** - From follow-up inspection 2022-10-21: 1 dead roach on wall by walk-in cooler. 2 dead roaches under three compartment sink. Operator cleaned up roaches. **Time Extended** **Corrective Action Taken**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on ice machine **Warning** - From follow-up inspection 2022-10-21: **Time Extended**

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Egg cartons used to hold pans on cook line **Repeat Violation** **Warning** - From follow-up inspection 2022-10-21: **Time Extended**