Kickback Neighborhood Tavern

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler unit: sliced tomatoes (53F at 3:15pm- Cooling) As per chef, cooling since 11am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: mashed potatoes (45F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale. **Warning** - From follow-up inspection 2025-06-11: At flip top cooler unit: sliced tomatoes (44F at 4:40pm- Cooling) As per chef, cooling since 11:30am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler unit: sliced tomatoes (53F at 3:15pm- Cooling) As per chef, cooling since 11am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. **Warning** - From follow-up inspection 2025-06-11: At flip top cooler unit: sliced tomatoes (44F at 4:40pm- Cooling) As per chef, cooling since 11:30am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. **Admin Complaint**

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. Observed chef handle dirty dishes at triple sink to pre rinse, handled clean walk in cooler door then retrieved clean pan from dish drying shelf; no hand wash. Advised chef to wash hands and to clean and sanitize pan. **Warning**

High Priority - Live, small flying insects found. 5 live flies flying around at bar area where 1 of 5 landed on pouring lid of alcoholic beverage. 3 flies flying around at cook line. **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler unit: sliced tomatoes (53F at 3:15pm- Cooling) As per chef, cooling since 11am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: mashed potatoes (45F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: mashed potatoes (45F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale. At fryer area: French fries (72F - Cold Holding) As per chef, stored since 1 hour. Not prepped portioned today. Advised placed inside cooler to quick chill. **Warning**

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. Pico, cut cabbage, cut lettuce, garlic butter, chimichurri sauce, salsa not time marked. As per operator stored since 3 hours; operator time marked. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler unit: sliced tomatoes (53F at 3:15pm- Cooling) As per chef, cooling since 11am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer area: French fries (103F - Hot Holding) As per chef, stored since 1 hour. Chef discarded. **Corrected On-Site** **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed chef washed at hands at triple sink. Chef washed hands at hand wash sink. **Corrected On-Site** **Warning**

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed french fries slacking at room temperature beside cooler area; french fries no longer frozen. **Warning**

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Food Received at Proper Temperature

Wiping Cloths Properly Used and Stored

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw Oysters stored above spinach dip. Raw steak stored over mashed potatoes and cooked green beans. Operator stored properly. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 7 flies flying around at trash can near entrance of kitchen and flying around in kitchen. **Admin Complaint**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cell phone then handled spoon to stir beans; no hand wash. Advised employee to wash hands.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: meat loaf (84F at 3:25pm- Cooling) As per operator, cooling since 11:30am. Item did not cool from 135F to 70F within 2 hours. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Ranch dressing with buttermilk (48F at 3:27pm; 48F at 3:50pm- Cooling) as per operator, prepared since 11:30am; sliced tomatoes (58F at 3:28pm; 58F at 3:50pm- Cooling) as per operator, sliced at 11:45am. Tomatoes stored over stacked. Items did not cool to 41F in 4 hours. See stop sale.

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. No time mark on butter. Operator time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Ranch dressing with buttermilk (48F at 3:27pm; 48F at 3:50pm- Cooling) as per operator, prepared since 11:30am; sliced tomatoes (58F at 3:28pm; 58F at 3:50pm- Cooling) as per operator, sliced at 11:45am. Tomatoes stored over stacked. Items did not cool to 41F in 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored in metal pan on counter: buttermilk (68F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: meat loaf (84F at 3:25pm- Cooling) As per operator, cooling since 11:30am. Item did not cool from 135F to 70F within 2 hours. See stop sale.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter time marked from 11 am not discarded after 4 hours.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter time marked from 11 am not discarded after 4 hours.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched soiled apron with gloves on then handled clean pan of meat to put in oven; no glove change. Advised employee to change gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored in metal pan on counter: buttermilk (68F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale. At batter area near fryer: butter milk (75F - Cold Holding) As per operator, stored there half hour. Not prepped or portioned today. Operator discarded.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Oysters Rockefeller not identified as raw on menu. Operator corrected on laptop to print. **Corrective Action Taken**

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Clams and oysters stored without tag. Operator provided and placed with items. **Corrected On-Site**

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted. **Corrected On-Site**

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. Dishwasher (Chlorine 0ppm) **Repeat Violation**

Basic - - From initial inspection : 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. Dishwasher (Chlorine 0ppm). Not in use during inspection. **Warning** - From follow-up inspection 2024-05-15: Same. Manager has ordered a new dishwasher which will not be installed until the 24th of May 2024. **Admin Complaint** **Corrective Action Taken**

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. Butter not time marked **Warning**

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. Emailed to operator **Warning**

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**

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. Emailed form to operator **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator on site **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. With pink cleaning solution at triple sink **Corrected On-Site** **Warning**

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. Dishwasher (Chlorine 0ppm). Not in use during inspection. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Cups as scoops in dressing in flip top **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (116F - Hot Holding) on the cooling rack on steam table ; food out of temperature for approximately 1 hour; operator started reheating to 165 F **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken over steak and pork chops on the speed rack in walk-in cooler Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (46F - Cold Holding) in drawer under the grill; As per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to different cooler ; **Corrective Action Taken**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. fish (48-51F - Cooling)at 1:00 to 51 F at 1:15 since 11:00 in cold drawers under the grill; at this rate food will not reach 41° F or below ; food moved to different cooler; **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a sheet pan with raw shrimp stored above a sheet pan with cooked mushrooms A sheet pan with raw steaks stored above a container with cooked turkey , cooked chicken wings inside walk-in cooler. Observed a non commercially packaged with raw fish stored above containers with butter and ham stored inside reach in freezer. Operator stored properly all products inside walk-in cooler. **Corrected On-Site**

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. Operator unable to provided signed forms. Emailed form to operator **Corrective Action Taken**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers with soup, guacamole, salsa not dated marked. Per operator products prepared and stored for approximately 28 hours. Advised operator to date mark all products **Corrective Action Taken**

Intermediate - Spray bottle containing toxic substance(windex, degreaser , cleaner) not labeled. Advised operator to labeled **Corrective Action Taken**

Basic - Soda boxes stored on floor on the bar area. Advised operator to stored properly at least 6" from the floor **Corrective Action Taken**

High Priority - Employee switched from working with raw food( raw chicken ) to handle clean equipment and labels without washing hands. Operator washed hands. Discarded labels, and clean and sanitized equipment **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times. Metal pans, sanitized bottles inside hand washing sink on bar area. Operator removed **Corrected On-Site** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at cook line. Operator provided **Corrected On-Site** **Repeat Violation**

Intermediate - Spray bottle containing toxic substance( sanitized )not labeled. Operator labeled **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed partially frozen beef, shrimp and pack sauce thawing at room temperature on kitchen. Operator placed products under running water **Corrected On-Site**