- Basic – At cook line – in-use utensil in bulk dry beef base stored with handle in product. Operator corrected storage. **Corrected On-Site** **Warning**
- Basic – At cook line and front line cutting boards have cut marks and are no longer cleanable. **Repeat Violation** **Warning**
- Basic – At cook line employee phone and keys stored above a food preparation area. Operator corrected storage. **Corrected On-Site** **Warning**
- Basic – At cook line single-service clam shell containers store on cook line shelf visibly soiled with dust and debris. Operator discarded. **Corrected On-Site** **Warning**
- Basic – At cool line ceiling tiles above stove area accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
- Basic – Bowl or other container with no handle used to dispense food. At cook line, salsa with soufflé cup with no handle being used to dispense. Operator removed the cup. **Corrected On-Site** **Warning**
- Basic – Hand sink to left of cook line ovens no handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At front line grab and go area, multiple grab and go items (cinnamon roll, cream cheese, cookies) missing identification and date packaged. **Warning**
- High Priority – Container of medicine improperly stored. Prep area on shelf above prep table, various medication being stored. Operator removed items. **Corrected On-Site** **Warning**
- High Priority – Cook washed hands in handwashing sink next to cook line with no soap. Reviewed proper handwashing and cook washed his hand with soap. **Corrected On-Site** **Warning**
- High Priority – Cooked cracked raw shell eggs and then handled clean plate for another order without washing hands. Reviewed proper handwashing, cooked washed hands. **Corrected On-Site** **Warning**
- High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw smoked salmon stored over ready to eat cooked brisket. Operator corrected storage. **Corrected On-Site** **Warning**
- High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Two door cooler by cook line – white fish salad date marked 10/20/2026 and salsa date marked 10/19/2026. See stop sale. **Warning**
- High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line same flip top, lower cabinet – Corn beef hash (44-50F – Cold Holding); Cheese Squares (50F – Cold Holding), per operator not prepared or portioned today and held in unit overnight. See stop sale. At front line, low boy by window: ; Cream cheese cups (47-48F – Cold Holding), per operator not prepared or portioned today and held in unit overnight. See stop sale. **Warning**
- High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line – flip top – Ham (57F – Cold Holding); Turkey Sausage (54F – Cold Holding) per operator not prepared or portioned today, observed them both filled above the line. Operator removed the excess and moved items to reach in cooler to quick chill. -Corrective Action Taken- At cook line same flip top, lower cabinet – Corn beef hash (44-50F – Cold Holding); Cheese Squares (50F – Cold Holding), per operator not prepared or portioned today and held in unit overnight. See stop sale. At front line, low boy by window: ; Cream cheese cups (47-48F – Cold Holding), per operator not prepared or portioned today and held in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**
- High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line stove area cooked sausage (109F – Hot Holding) being held on a shelf. Discussed with operator proper hot holding. Operator placed on stove to reheat. **Corrective Action Taken** **Warning**
- High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator diluted solution. **Corrected On-Site** **Warning**
- Intermediate – At dishwashing area spray bottle containing toxic substance not labeled. Operator voluntarily discarded. **Corrected On-Site** **Warning**
- Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line flip top – Pooled raw shell eggs ambient cooling approximately 3 hours at 9:30am (47-48F – Cooling) at 9:50am 48-52F. Operator placed item in the freezer for quick chill. **Corrective Action Taken** **Warning**
- Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. At cook line prep area magnetic knife rack visibly soiled. **Warning**
- Intermediate – Hand sink to left of cook line ovens no paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate – Hand sink to left of cook line ovens no soap provided at handwash sink. **Warning**
- Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon and poached eggs on digital menu. Poached eggs on hard copy menu. Discussed menu updating with operator. **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/. Floor Plan does not match plans on OnBase. One approved cookline hand sink being used as prep sink. Hand sink by triple sink removed. Triple sink by walk in cooler removed. **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. Several employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. **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**
| Count |
Violation |
| 2 |
+ Approved source |
| 2 |
+ Original container: properly labeled, date marking, consumer advisory |
| 3 |
+ Time and Temperature Control – potentially hazardous / time / temperature control for safety foods (PH / TCS) |
| 1 |
+ Food protection, cross-contamination |
| 1 |
+ Employee health knowledge; ill / symptomatic employee present |
| 2 |
+ Hands washed and clean, good hygienic practices, eating / drinking / smoking |
| 1 |
+ Food-contact surfaces clean and sanitized |
| 3 |
+ Handwash sinks, handwashing supplies and handwash sign |
| 3 |
+ Chemicals / toxic substances |
| 1 |
+ Food management certification valid / Employee training verification |
| 1 |
In use food dispensing utensils properly stored |
| 2 |
Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located |
| 1 |
Single-service and single-use items |
| 1 |
Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented |
| 1 |
Employee personal belongings |
| 1 |
Other conditions sanitary and safe operation |
|
