BLUEBERRY MUFFIN

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired April 1, 2026. Establishment is open and operating. Accountant is currently working in renewing license. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ham dated 4-27, today is may 5

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham dated marked 4-27.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling above oven is damaged.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Blue plastic cups in server area. Manager unstacked cups to dry. Corrective Action Taken

Basic - Water leaking from pipe and/or faucet/handle. Server area hand sink leaking underneath, server informed maintenance that it is leaking. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

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. Half flat of eggs out for 30 minutes not time marked.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some tiles in dining area show water damage.

Basic - Floor tiles missing and/or in disrepair. Floor tiles by office are missing and/or broken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Far cookline rolltop cooler tomatoes (52F - Cold Holding); ham (53F - Cold Holding) Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in dining area are water stained by the ac vents.

Basic - Floor tiles missing and/or in disrepair. Floor tiles by toast station missing tiles. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline

Intermediate - Menu does not identify which items contain undercooked animal foods covered by the consumer advisory: Eggs Benedict not marked with reminder, observed manager on duty marked the menus with asterisks. Corrected On-Site

Basic - Ceiling shows damage or is in disrepair, above cookline has cardboard in place. Operator states that they have gotten a quote for maintenance and are anticipating it being fixed soon. Corrective Action Taken

Basic - Cups near server station not properly air-dried - wet nesting. Repeat Violation

Basic - Floor tiles missing in kitchen by toast station

Basic - Utensils in poor condition, muffin pans worn and soiled.

Basic - Wiping cloth sanitizer bucket stored on the floor. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. *Cups near server station not completely air dried before being stacked. - From follow-up inspection 2023-08-18: Time Extended

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 was able to make dispense. 100ppm Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose at dish sink

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 paperwork 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. Emailed paperwork

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sara

Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hat Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. In service aisle Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers in walk in cooler have an accumulation of dust

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. Buttermilk walk in cooler

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. Bethany Dolomariuk

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop. Cinnamon Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Cinnamon container

Basic - Food stored on floor. Oil Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in bakery area

Basic - Working containers of food removed from original container not identified by common name. Cinnamon

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef barley soup 130° hot holding Reheated to 165° Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

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. Dish person educated Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.did one with manager Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Server station

Basic - Cove molding at floor/wall juncture broken/missing. Area by dish and cooks line

Basic - Food storage container/container lid cracked or broken.

Basic - Wall soiled with accumulated grease, behind stainless behind the cook line