Psj Cellar
Last inspected: Feb 24, 2026
45
Score
Inspectors have visited Psj Cellar 10 times, with records going back to 2022. The most recent visit was on Feb 24, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have held steady across recent visits, averaging around seven violations each.
“Nonfood-contact surface soiled with grease” comes up most often, recorded six times in the inspection record.
By comparison, the average Florida facility scores 72, putting Psj Cellar on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna and raw salmon stored in cooler drawer under grill fully thawed in package. **Repeat Violation**
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw whole muscle intact beef stored below raw beef burger patties in walk in cooler. Operator removed **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above fully cooked wings in reach in cooler on cook line. Operator removed **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled "bleach". **Corrected On-Site**
41-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna and raw salmon stored in cooler drawer under grill fully thawed in package. Operator discarded **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. White and brown cutting boards in kitchen, and salad station make table cutting board **Repeat Violation**
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by steam well **Repeat Violation**
22-08-4
45
Oct 15, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in butter at 88F by kitchen oven for 1.5 hours. Operator placed it on ice and in the freezer. New reading 41F **Corrected On-Site**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked shrimp stored in walk in cooler dated 3/10, today's date 10/15. Operator discarded **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked shrimp stored in walk in cooler dated 3/10, today's date 10/15.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils stored uninverted in buckets on dry rack. Also Coffee filters in server area. Operator corrected them **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. In kitchen
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored above boxes of oil in back kitchen. Operator removed **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on dry rack. Operator placed them to dry **Corrective Action Taken**
24-08-4
Basic - Food stored on floor. Box of oil stored on kitchen floor. Operator picked up **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Container of white powder not labeled. Operator labeled "flour". Another container with clear substance on cook line. Operator labeled "water". **Corrected On-Site**
02D-01-5
41
Mar 24, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near triple sink sani bucket stored inside. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Floors not constructed to be easily cleanable. Walk in cooler floor concrete not easily cleanable. **Repeat Violation**
36-12-4
Basic - Food not stored at least 6 inches off of the floor. Soda bibs stored on sheet pans in kitchen. Operator removed to cart. **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers gaskets soiled. **Repeat Violation**
23-03-4
78
Dec 26, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. In walk in cooler concrete flooring not easily cleanable. - From follow-up inspection 2024-12-26: **Time Extended**
36-12-4
95
Oct 21, 2024
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
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. Gave operator document. Operator posted in office **Corrected On-Site**
11-27-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Wrong test strips used for dish machine quad instead of chlorine.
16-32-5
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. Employee Greg handling food no proof of training. **Warning**
53B-02-5
Basic - Current Hotel and Restaurant license not displayed. April 1, 2023 displayed. Operator printed and posted by office. **Corrected On-Site**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups above soda machine wet nesting.
24-08-4
Basic - Floors not constructed to be easily cleanable. In walk in cooler concrete flooring not easily cleanable.
36-12-4
Basic - Food stored on floor. Cases of food on floor in walk in freezer. Operator removed cases from floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Soda machine at entry of kitchen behind wall soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on cooler behind bar area.
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop food items. Operator discarded. **Corrected On-Site**
14-01-5
52
Mar 18, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
52
Nov 3, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on the cooks line make table **Repeat Violation** - From follow-up inspection 2023-11-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bucket of cooking utensil not handles inverted, - From follow-up inspection 2023-11-03: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Packaging state# to removed before thawing, 2-8oz raw salmon and 4-4oz raw tuna completely thawed in ROP packaging, see stop sale **Repeat Violation** - From follow-up inspection 2023-11-03: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Salad station make table cutting board. **Repeat Violation** - From follow-up inspection 2023-11-03: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Broken door gasket make table cooks line **Repeat Violation** - From follow-up inspection 2023-11-03: **Time Extended**
14-11-5
78
Nov 1, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. 2 cans 2500g each peeled tomatoes **Repeat Violation** **Warning**
01B-01-4
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. Dish Washing Machine at 0 ppm chlorine, ran 2 cycles and primed both times, strength of chlorine did not increase. 3 compartment sink on site reading at 400 ppm quat to be used until repairs completed. **Warning**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2-8oz raw salmon 4-4oz raw tuna, Inproper thawing of ROP. **Warning**
01B-13-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips chlorine for Dish Washing Machine, 2 for quat on site
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at mop sink with yellowish liquid not labeled.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on the cooks line make table **Repeat Violation**
23-03-4
Basic - Equipment in poor repair. Broken door gasket make table cooks line **Repeat Violation**
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Salad station make table cutting board. **Repeat Violation**
14-09-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Packaging state# to removed before thawing, 2-8oz raw salmon and 4-4oz raw tuna completely thawed in ROP packaging, see stop sale **Repeat Violation**
06-09-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bucket of cooking utensil not handles inverted,
24-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector of the ice bin ice machine soiled with black mold like substance.
22-20-5
37
Feb 27, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in dish washer area.
35A-02-6
High Priority - Dented/rusted cans present. See stop sale. 1 can 5# San Marino tomatoes **Corrected On-Site**
01B-01-4
High Priority - Toxic substance/chemical improperly stored. Quat tables stored with condiments in drawer at 5he bar, corrected
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened on Wed 2-15; heavy cream and half n half bath bar.
02C-03-5
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. Written clean up procedures where given to manager on duty for compliance at the next unannounced routine inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained/soiled cutting board on make table.
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrective action followed to open ahi Tuna under running water.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Salad make table.
14-09-4
Basic - Equipment in poor repair. Broken door gasket on make table.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled door gasket on make table
23-03-4
Basic - Working containers of food removed from original container not identified by common name.squeeze bottle on cooks line not labeled;water; corrected **Corrected On-Site**
02D-01-5
35
Nov 8, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in fluid/ juice stored behind raw fish in reach in cooler drawers. Corrected **Corrected On-Site**
08A-20-5
High Priority - Dented/rusted cans present. See stop sale. 1 can Ketchup. 7#3oz 1 can red kidney beans 6#14 oz 1 can baked beans 7# 5 oz
01B-01-4
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/. 5 employees on site without prove of certified manager, D. Christie manager on duty on site **Corrected On-Site**
53A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Stainless scrubbies in hand wash sink, corrected **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area.
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Holder for soda gun soiled at bar.
23-03-4
Basic - Food stored on floor. Case of bread stored floor of walk in freezer.
08B-38-4
Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Walk in cooler water draining to pan on top shelf.
29-13-4
47
Frequently Asked Questions
When was Psj Cellar last inspected?
The most recent health inspection at Psj Cellar on file is from Feb 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Psj Cellar?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Psj Cellar.
Has Psj Cellar's inspection record improved over time?
Results have been roughly steady. Inspections at Psj Cellar have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Psj Cellar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Psj Cellar inspected?
Based on the inspection history on file, Psj Cellar is inspected around three times per year on average.
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