Tin Man

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 8oz packages of grouper, 5 6oz packages of snapper, completely thawed. **Warning**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine not sanitizing, chlorine not dispensing. Primed machine, still not dispensing. **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna not notated as undercooked, operator marked all menus with asterisks. **Corrected On-Site** **Warning**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Previous file # 352396, Stage removed, bar in dining room removed, 2 dump sinks added next to hand wash sinks in bar, bib soda moved next to (coffee #19), 3 compartment sink is on other side of wall, glass door cooler and drop in cooler added to counter next to expo window. **Warning**

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. **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket in prep area 0 ppm, sanitizer jug empty, operator replaced jug, corrected to 200 ppm **Corrected On-Site** **Warning**

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. 8 8oz packages of grouper, 5 6oz packages of snapper, completely thawed, see stop sale **Warning**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on flip top cooler in the bar. - From follow-up inspection 2025-06-07: **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. 5 employees that all handle food. Employee Aidan has worked at establishment for longer than 2 months. Sarah has worked at establishment for a year. 5 employees that all handle food. Employee Aidan has worked at establishment for longer than 2 months. Sarah has worked at establishment for a year. Eric has training conducted through National Restaurant Association Education Foundation which is not on the state approved list. - From follow-up inspection 2025-06-07: **Time Extended**

Intermediate - - From initial inspection : 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. For all employees. - From follow-up inspection 2025-06-07: Printed copies for operator **Time Extended**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in walk in cooler, raw chicken moved to bottom shelf **Corrected On-Site**

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Diced tomatoes date marked 10/21

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced Swiss cheese (47F - Cold Holding) manager moved from top rail to inside reach in cooler **Corrective Action Taken**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 3 seconds, employee properly washed hands **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers above shredded lettuce and tortillas in drawer on cook line Raw chicken above cooked pork in drawer on cook line All raw foods moved to bottom drawer on cook line

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. Provided manager with DBPR Form HR 5030-103

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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. Provided operator with DBPR HR 5030-104

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to soda station blocked by broom, dust pan, booster seats, items removed **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used to fill pans with water

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/ Louis Scaramuzzi manager on duty, no manager certification

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm sanitizer buckets on cook line, employee refilled sanitizer bucket, now at 200ppm **Corrected On-Site**

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on rack above and next to clean dishes in dish area, employee bag moved **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable.

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