When was Hass Kitchen last inspected?

The most recent health inspection at Hass Kitchen on file is from Mar 5, 2026. The public record contains 19 inspections in total.

What is the most common violation at Hass Kitchen?

Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Hass Kitchen.

How does Hass Kitchen compare to other restaurants in Gainesville?

Hass Kitchen most recently scored 74 out of 100, which is about the same as the Gainesville average of 75.

Has Hass Kitchen's inspection record improved over time?

No. Recent inspections at Hass Kitchen have averaged around eight violations per visit, up from roughly four earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Hass Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

How often is Hass Kitchen inspected?

Based on the inspection history on file, Hass Kitchen is inspected around five times per year on average.

Hass Kitchen Health Inspection Score & History — Gainesville, FL

Apr 25, 2025

Routine - Food

2 major violations.

View 2 violations

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cold smoking salmon in house. Vacuum sealing cooked steak. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-21: **Time Extended** - From follow-up inspection 2025-04-25: Verified on HACCP Plans and Process Waivers Status Report establishment has not submitted haccp plan. **Admin Complaint**

03G-50-1

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing egg yolk in house. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-21: **Time Extended** - From follow-up inspection 2025-04-25: Verified on HACCP Plans and Process Waivers Status Report establishment has not submitted a process waiver. **Admin Complaint**

03G-41-2

82

Feb 21, 2025

Routine - Food

1 critical violation. 2 major violations.

View 3 violations

High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Both employees on cooks line cracked eggs onto flat top and changed gloves then started playing other food orders no Handwashing occurred. **Warning** - From follow-up inspection 2025-02-21: Employee cracked raw shell eggs, changed gloves and washed hands with cold water, proper handwashing is with warm water at least 85F. **Admin Complaint**

12A-27-4

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing egg yolk in house. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-21: **Time Extended**

03G-41-2

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cold smoking salmon in house. Vacuum sealing cooked steak. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-21: **Time Extended**

03G-50-1

70

Feb 19, 2025

Routine - Food

12 critical violations. 9 major violations. 13 minor violations.

View 34 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese gravy (128F - Hot Holding); hollandaise (132F - Hot Holding) items in steam table for 2 hours, gaps in steam table to where the steam is escaping.

03B-01-6

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (81F - Cold Holding) item at room temperature on cooks line. beef (47F - Cold Holding); item in bag inside cooler drawer on cooks line. butter (54F - Cold Holding); on cooks line at room temperature. lettuce (52F - Cold Holding); tomatoes (48F - Cold Holding) items in flip top portion of cooler, cold air vents are not covered therefore when cooler is open the cold air is just escaping into the air of the restaurant. **Repeat Violation** **Admin Complaint**

03A-02-5

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice dated 2/9, cooked veggies 2/12, cooked mushrooms 2/12, and feta 2/10. **Repeat Violation** **Admin Complaint**

01B-02-5

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In house cold smoked salmon, cured egg yolk, and vacuum sealed beef. Operator has been placed on warning multiple times for the special processes but has not submitted any process waiver or haccp plan for these same items.

01B-13-4

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**

01D-03-5

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. When asked where the mop sink is located the person in charge stated they throw mop water outside on the ground. Inspector pointed out the mop sinks location by Handwash sink in dry storage area.

28-14-5

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepping thyme off of twigs, thyme is used for garnishing food items, employee placed on gloves. **Corrected On-Site**

09-01-4

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cooking on cooks line wiped gloved hands on pants then continued cooking food on stove top. **Warning**

12A-28-4

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee battered raw chicken on cooks line changed gloves then started cutting bread, no handwashing occurred. **Warning**

12A-12-4

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Both employees on cooks line cracked eggs onto flat top and changed gloves then started playing other food orders no Handwashing occurred. **Warning**

12A-27-4

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 over 20pm, operator added water to dilute solution, retested at 100ppm. **Corrected On-Site**

41-15-5

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, colored tubes not in correct chemical buckets, operator swapped detergent and sanitizer tubes correctly, primed sanitizer line and retested at 50ppm. **Corrected On-Site**

22-41-4

Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing egg yolk in house. **Repeat Violation** **Admin Complaint**

03G-41-2

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. **Repeat Violation**

11-27-4

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on back prep area stained black. Interior deflector plate inside dish machine. **Repeat Violation**

22-02-4

Intermediate - Handwash sink used for purposes other than handwashing. Fork inside Handwash sink in coffee area, employee removed fork. **Corrected On-Site**

31A-11-4

Intermediate - Manager or person in charge lacking proof of food manager certification.

53A-01-7

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. 2 employees working at the time of inspection.

53B-02-5

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. 2 employees working at time of inspection.

11-26-1

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cold smoking salmon in house. Vacuum sealing cooked steak. **Repeat Violation** **Admin Complaint**

03G-50-1

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink on cooks line.

27-16-4

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag hanging on rack next to bag of onions in back storage area.

40-06-5

Basic - Equipment in poor repair. Silver double door produce cooler both gaskets are torn. Multiple cutting boards throughout all of kitchen with deep cut marks. **Repeat Violation**

14-11-5

Basic - Food offered in a way that misleads/misinforms the consumer. Menu states steak is cooked sous vide,

52-11-4

Basic - Food stored in a location that is exposed to splash/dust. Battering station of buttermilk and flour by Handwash sink on cooks line. **Repeat Violation**

08B-36-4

Basic - Food stored on floor. Oil on floor on cooks line and in outside storage shed, flour on floor in outside storage shed, can of beans, mustard, and hot sauce on floor in storage area of kitchen.

08B-38-4

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both small reach in freezers on cooks line. **Repeat Violation**

14-69-4

Basic - No copy of latest inspection report available.

51-18-6

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on drawers under cook top. Sliding door tracks on reach in cooler in middle prep area. **Repeat Violation**

23-03-4

Basic - Standing water in bottom of reach-in-cooler. Silver cooler on cooks line.

29-49-6

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine.

36-27-5

Basic - Accumulation of debris on exterior of warewashing machine. On the top of dish machine.

16-21-4

Basic - Duct tape used to repair nonfood-contact surface. Pipes under Three compartment sink and top part on ice machine.

14-71-4

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler holding ice for making drinks.

12B-07-4

4

Sep 4, 2024

Routine - Food

2 major violations.

View 2 violations

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing raw egg yolk. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-03: **Time Extended** - From follow-up inspection 2024-09-04: Sous chef stated they have filled out the process waiver but not yet submitted. **Admin Complaint**

03G-41-2

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steak. Cold smoking salmon. Vacuum sealing steak. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-03: **Time Extended** - From follow-up inspection 2024-09-04: Sous chef stated they are currently in the process of filling all haccp plans out. **Admin Complaint**

03G-50-1

82

Jul 3, 2024

Routine - Food

2 major violations.

View 2 violations

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing raw egg yolk. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-03: **Time Extended**

03G-41-2

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steak. Cold smoking salmon. Vacuum sealing steak. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-03: **Time Extended**

03G-50-1

82

Jul 1, 2024

Routine - Food

4 critical violations. 4 major violations. 8 minor violations.

View 16 violations

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon (salmon is cold smoked) over prosciutto in reach in cooler. Raw shell egg whites stored above other ready to eat items.

08A-05-6

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheeses (58-72F - Cold Holding); cut leafy greens (70F - Cold Holding); tomato (60F - Cold Holding); salmon (73F - Cold Holding); cabbage mix (64F - Cold Holding); cheese butter (81F - Cold Holding) butter (79F - Hot Holding) items out of temperature more than 4 hours.

01B-02-5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheeses (58-72F - Cold Holding); cut leafy greens (70F - Cold Holding); tomato (60F - Cold Holding); salmon (73F - Cold Holding); cabbage mix (64F - Cold Holding); cheese butter (81F - Cold Holding) items in reach in cooler at the end of cooks line, employee stated items have been in cooler for more than 4 hours. The top portion of cooler is full on plastic containers instead of metal container and dividers so the coolers cold air is escaping out of the top of cooler. See stop sale. buttermilk (81F - Cold Holding) at room temperature located at battering station, establishment was closing at time of inspection so item was voluntarily discarded. butter (79F - Hot Holding) item at room temperature by grill, operator stated item had been out for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**

03A-02-5

High Priority - Toxic substance/chemical improperly stored. Soap stored over jugs of vinegar in outside storage shed.

41-10-4

Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing raw egg yolk. **Repeat Violation** **Admin Complaint**

03G-41-2

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. **Repeat Violation**

11-27-4

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cooks line and in drink area. Interior deflector plate soiled inside ice machine. **Repeat Violation**

22-02-4

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steak. Cold smoking salmon. Vacuum sealing steak. **Repeat Violation** **Admin Complaint**

03G-50-1

Basic - Dead roaches on premises. 1 dead roach behind ice machine.

35A-03-4

Basic - Uncovered food stored near sink exposed to splash. Battering flour and milk wash next to Handwash sink by fryers. **Repeat Violation**

08B-54-4

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado that is cut with original sticker on fruit.

08B-39-4

Basic - Old food stuck to clean dishware/utensils. On plastic containers on clean dish rack.

16-48-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler sliding door track is soiled. Bulk storage containers the handle areas is soiled. **Repeat Violation**

23-03-4

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small reach in freezers on cooks line.

14-69-4

Basic - Floor soiled/has accumulation of debris. Under dry storage shelves. Air vent cover soiled on wall in dry storage area. Wall soiled behind dish machine area.

36-73-4

Basic - Equipment in poor repair. Reach in freezer gasket torn on cooks line. Interior small reach in freezer exposed insulation. **Repeat Violation**

14-11-5

25

Jan 17, 2024

Routine - Food

2 major violations.

View 2 violations

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Curing egg yolks. **Warning** - From follow-up inspection 2023-11-17: **Time Extended** - From follow-up inspection 2023-11-30: **Time Extended** - From follow-up inspection 2024-01-17: No change. **Time Extended**

03G-41-1

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steaks and holding them in cooler for 3 days. **Warning** - From follow-up inspection 2023-11-17: **Time Extended** - From follow-up inspection 2023-11-30: **Time Extended** - From follow-up inspection 2024-01-17: No change. **Time Extended**

03G-50-1

82

Nov 30, 2023

Routine - Food

1 critical violation. 5 major violations.

View 6 violations

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator changed sani bucket. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-17: **Time Extended** - From follow-up inspection 2023-11-30: Dish machine is still not registering as any chlorine ppm, even after priming. Manager called ecolab during inspection. **Admin Complaint**

22-41-4

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Curing egg yolks. **Warning** - From follow-up inspection 2023-11-17: **Time Extended** - From follow-up inspection 2023-11-30: **Time Extended**

03G-41-1

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2023-11-17: **Time Extended** - From follow-up inspection 2023-11-30: **Time Extended**

53A-01-7

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Housemade mayo containing raw shell egg yolk. **Warning** - From follow-up inspection 2023-11-17: **Time Extended** - From follow-up inspection 2023-11-30: **Time Extended**

02B-04-5

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** **Admin Complaint** - From follow-up inspection 2023-11-17: **Time Extended** - From follow-up inspection 2023-11-30: **Time Extended**

53B-01-5

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steaks and holding them in cooler for 3 days. **Warning** - From follow-up inspection 2023-11-17: **Time Extended** - From follow-up inspection 2023-11-30: **Time Extended**

03G-50-1

52

Nov 17, 2023

Routine - Food

1 critical violation. 5 major violations.

View 6 violations

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator changed sani bucket. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-17: **Time Extended**

22-41-4

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Curing egg yolks. **Warning** - From follow-up inspection 2023-11-17: **Time Extended**

03G-41-1

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2023-11-17: **Time Extended**

53A-01-7

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Housemade mayo containing raw shell egg yolk. **Warning** - From follow-up inspection 2023-11-17: **Time Extended**

02B-04-5

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** **Admin Complaint** - From follow-up inspection 2023-11-17: **Time Extended**

53B-01-5

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steaks and holding them in cooler for 3 days. **Warning** - From follow-up inspection 2023-11-17: **Time Extended**

03G-50-1

52

Nov 16, 2023

Routine - Food

6 critical violations. 9 major violations. 10 minor violations.

View 25 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (124F - Hot Holding)retemped at 166; hollandaise (122F - Hot Holding) no change. items made fresh 3 hours previous and set on steam table, operator reheated items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

03B-01-6

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt (45F - Cold Holding)retemped 41; garlic oil herb mix (54F - Cold Holding)no change ; mayo homemade (46F - Cold Holding)40; items in plastic containers set in large metal container in reach in cooler on cooks line, operator stated item was moved to that area 2 hours previous he placed ice on items. buttermilk (70F - Cold Holding)retemped at 40; butter (64-71F - Cold Holding) no change. items on cooks line, operator placed milk in ice bath and butter he needs softened, inspector provided time as a public health control application. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

03A-02-5

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Any sushi fish and in house cold smoked salmon no proof of parasite destruction. **Warning**

01D-01-5

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee licked finger and continued touching clean utensils no Handwash. **Repeat Violation** **Admin Complaint**

12A-25-4

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator changed sani bucket. **Repeat Violation** **Warning**

22-41-4

High Priority - Container of medicine improperly stored. Bottle of pills on shelf next too and above clean utensils. **Repeat Violation** **Admin Complaint**

41-07-4

Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**

53A-01-7

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen and cooks line stained. **Repeat Violation**

22-02-4

Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Curing egg yolks. **Warning**

03G-41-1

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.

11-27-4

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Housemade mayo containing raw shell egg yolk. **Warning**

02B-04-5

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** **Admin Complaint**

53B-01-5

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.

11-26-1

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steaks and holding them in cooler for 3 days. **Warning**

03G-50-1

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw sushi fish in reach in cooler no date mark items held overnight in reach in cooler.

02C-08-5

Basic - Bowl or other container with no handle used to dispense food. Cups in flour, sugars, corn starch, etc bulk seasoning containers.

14-01-5

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tile near dish machine with hole. **Repeat Violation**

36-32-5

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in back kitchen. **Repeat Violation**

12B-07-4

Basic - Employee eating in a food preparation or other restricted area. Employee stuck finger in personal food and licked finger on cooks line.

12B-02-4

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on top of brown Sugar container.

40-06-5

Basic - Employee preparing food in customer section of dining area. On table across from cashier employee pulling thyme leaves off of stem.

08B-48-4

Basic - Equipment in poor repair. Cutting board on reach in cooler with burn marks. Interior reach in freezer on cooks line with exposed insulation. Reach in freezer gasket torn on cooks line. Ice build up in reach in freezer on cooks line.

14-11-5

Basic - Food stored on floor. Coconut cream on floor in shed. Flour container on floor on cooks line.

08B-38-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer on cooks line. Air vent next to dry storage. Can opener holder. Exterior bulk seasoning containers. **Repeat Violation**

23-03-4

Basic - Uncovered food stored near sink exposed to splash. Buttermilk batter next to Handwash sink on cooks line. Operator covered. Bread used for croutons on top of reach in cooler no cover. **Corrected On-Site** **Repeat Violation**

08B-54-4

10

Jul 13, 2023

Routine - Food

1 critical violation.

View 1 violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk wash (84F - Cold Holding) feta (48F - Cold Holding); salmon (51F - Cold Holding); sour cream (50F - Cold Holding); mushroom paste mix (38F - Cold Holding); cheese (50F - Cold Holding); hummus (49F - Cold Holding) operator added ice to some items and also called cooler tech to come look at cooler. Items in front reach in cooler and front line. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-07-13: Feta 40, avo cream 39, milk wash not set up, mushroom paste 45, tomato mix 46. Items were placed on counter so employee could clean cold holding equipment, items placed in reach in cooler. **Admin Complaint** **Corrective Action Taken**

03A-02-5

86

Jul 6, 2023

Routine - Food

8 critical violations. 2 major violations. 9 minor violations.

View 19 violations

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then started cutting bread.

12A-25-4

High Priority - Nonfood-grade bags used in direct contact with food. Cooked rice in Togo white bag in reach in cooler. **Repeat Violation**

14-31-5

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish items in both reach in coolers over ready to eat drinks and sauces. **Repeat Violation** **Admin Complaint**

08A-05-6

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk wash (84F - Cold Holding) feta (48F - Cold Holding); salmon (51F - Cold Holding); sour cream (50F - Cold Holding); mushroom paste mix (38F - Cold Holding); cheese (50F - Cold Holding); hummus (49F - Cold Holding) operator added ice to some items and also called cooler tech to come look at cooler. Items in front reach in cooler and front line. **Repeat Violation** **Admin Complaint**

03A-02-5

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise sauce (116F - Hot Holding) operator started closing at time of inspection item discarded. **Warning**

03B-01-6

High Priority - Container of medicine improperly stored. Bottle of ibroprofein in container above prep table on cooks line.

41-07-4

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm, operator changed sanitizer bucket. Three compartment sink set up at 200ppm.

22-41-4

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked egg then started touching clean plates/utensils.

12A-27-4

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bread basket soiled. **Repeat Violation**

22-02-4

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. 1 employee working on the cooks line with no food handler card.

53B-02-5

Basic - Wiping cloth sanitizing solution stored on the floor. On cooks line.

21-38-4

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling above dry storage racks. **Repeat Violation**

36-32-5

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Air vent on wall next to Three compartment sink soiled.

36-27-5

Basic - Uncovered food stored near sink exposed to splash. Milk wash stored on top of reach in freezer next to Handwash sink no partition.

08B-54-4

Basic - Time/temperature control for safety food thawed in an improper manner. Pork gyoza thawing at room temperature on top of reach in freezer.

06-01-5

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior bulk containers.

23-03-4

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and chop sticks in water at 54F. Water is also heavily soiled.

10-07-4

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In small reach in freezer on cooks line. **Repeat Violation**

14-69-4

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink bottle on prep table next to mixer and reach in cooler.

12B-07-4

16

Dec 7, 2022

Routine - Food

6 critical violations. 3 major violations. 10 minor violations.

View 19 violations

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping hands on soiled apron the touching clean utensil handles.

12A-28-4

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee spread cucumber stripes on sandwich to serve, then same employee placed sliced avocado on bread to serve.

09-01-4

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Operator recieved parasite destruction during inspection. **Corrected On-Site**

01D-03-5

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Holding croutons at front counter and all the flour, sugar, bulk bins.

14-15-4

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in plastic wrap over shredded cheese in reach in freezer by dish machine.

08A-02-6

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. taziki (45F - Cold Holding) item in reach in cooler in plastic containers not fully in cooler just placed on top. **Repeat Violation** **Admin Complaint**

03A-02-5

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Matcha yogurt nozzle dispenser. Interior ice machine. **Repeat Violation**

22-02-4

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ showed up during inspection, 5 employees working.

53A-05-6

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. Books are ordered, just waiting for a manager to get certified. **Repeat Violation** **Admin Complaint**

53B-01-5

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Employee had just made sanitizer bucket with water, bleach, and soap. Employee remade bucket without the soap. **Corrected On-Site**

21-03-4

Basic - Open dumpster lid.

33-16-4

Basic - No handwashing sign provided at a hand sink used by food employees. Next to the fryers.

31B-04-4

Basic - Ice buildup in reach-in freezer by front counter.

14-69-4

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease trap behind building.

33-23-4

Basic - Floor soiled/has accumulation of debris. Under dry storage shelves and towards the wall under Three compartment sink. Ceiling soiled in back kitchen area above reach in cooler.

36-73-4

Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks.

14-11-5

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Box of bananas on shelf next to vinegar jugs and above clean utensils.

40-06-5

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine.

24-05-4

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in tile above dry storage rack.

36-32-5

18

Sep 15, 2022

Routine - Food

2 major violations.

View 2 violations

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No manager certification available. **Warning** - From follow-up inspection 2022-09-15: Establishment has no proof of manager certification. Manager stated they are scheduled to take the manager certification test. **Admin Complaint**

53A-07-6

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. No proof of training available. **Warning** - From follow-up inspection 2022-09-15: Establishment has no proof of employee training. Manager stated he is in the process of getting employees trained. **Admin Complaint**

53B-01-5

82

Hass Kitchen

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