Golden Spoon Dinner & Seafood

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, o back flow preventer installed at the non chemical side of the splitter **Repeat Violation** **Admin Complaint**

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. Reach-in cooler at the cook line (middle make table) ambient temperature 56F: cheese 60F, meatloaf 65F, raw pork 65F, boiled eggs 55F, broccoli 60F, corned beef hash 56F, cut tomatoes 65F, tuna salad 55F, egg salad 54F **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep table, manager removed. **Corrected On-Site**

Basic - Food stored on floor. Near back door, oil jug on floor, manager moved off the floor. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with food residue.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line with food residue.

Basic - Single-service articles not stored inverted or protected from contamination. At the dry storage area near office, tray not inverted, manager inverted. **Corrected On-Site**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, tuna salad date marked 3/20/26, grilled onions 3/20/26, cream 03/16/26.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line (middle make table) cheese 60F, meatloaf 65F, raw pork 65F, boiled eggs 55F, broccoli 60F, corned beef hash 56F, cut tomatoes 65F, tuna salad 55F, egg salad 54F all items kept in cooler overnight at 7:00am cooler was not working properly Operator adjusted temperature. All temperatures from 10:00am. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (middle make table) cheese 60Fm meatloaf 65F, raw pork 65Fm boiled eggs 55F, broccoli 60F, corned beef hash 56F, cut tomatoes 65F, tuna salad 55F, egg salad 54F all items kept in cooler overnight at 7:00am cooler was not working properly Operator adjusted temperature. All temperatures from 10:00am. Also at the server area, butter packets 50F, Manager discarded **Repeat Violation** **Admin Complaint**

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Lunch menu advertised Swai Catfish sandwich (fried swai catfish with lettuce, tomato, onions and tartar), and Swai catfish (two pieces of Swai catfish, fried, grilled, blackened or broiled). Establishment only have on site Pangasianodon hypophyhalmus. **Admin Complaint**

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. For one female employee at the cook line. **Repeat Violation** **Admin Complaint**