YELLOW DOG CAFE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves no hand wash. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee spread toppings on salad. Operator corrected her on spot. Corrected On-Site

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop water being dumped into the dumpster. Educated operator. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. 2 lbs packaged yellowfin and 1 four oz yellowfin tuna packages thawed in reach in cooler not removed from vacuum seal.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink app make table has plates in it.

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish washer soiled with food debris.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line non food contact shelf under oil, not changed out within four hours or less and soiled. Corrected On-Site

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. 2 lbs packaged yellowfin and 1 four oz yellowfin tuna packages thawed in reach in cooler not removed from vacuum seal.

Basic - Current Hotel and Restaurant license not displayed. Old license posted.

Basic - Equipment in poor repair. Make table on cook line center door gasket torn.

Basic - In-use tongs stored on equipment door handle between uses. Two sets of tongs on oven handle. Corrected On-Site

Basic - No hot running water at mop sink. Cold water is working but hot missing handle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Make table on cook line gaskets soiled with food debris.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor upper bar, educated employee. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Using sous vide for chicken without approved plan, approximately five packages done this morning. Chief unsealed all and place in oven to reach 165. Submit plan to DHR.specialprocess@myfloridalicense.com for approval. Warning - From follow-up inspection 2025-12-05: Submitted for approval to OPQ. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower level soda fountain has old syrup around dispensers. - From follow-up inspection 2025-12-05: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Large can artichoke hearts Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in sink Corrected On-Site

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. Robert

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

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

Basic - Food stored on floor. Walk in freezer Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sink in back Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Whole fire roasted red peppers, 1 can

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

Basic - Ice bucket/shovel not stored inverted between uses. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

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 reach in cooler Corrected On-Site

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

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw beef over containers of ready to eat foods and raw lobster tails. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On oven at front line. Whiskey sauce ( 76°F- Cold Holding) contains eggs and heavy cream

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide and vacuum packaging on site for multiple items

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sinks in service areas being used as dump sinks. Strainer, ice, and lemon wedges in wells

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. No agreement for new hires

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Basic - Carbon dioxide/helium tanks not adequately secured. Downstairs in service area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on front line is wearing a watch

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat juice Egg yolk over pastries Corrected On-Site

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. Half and half Corrected On-Site

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

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

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed over cheesecake Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards-salad area,cook line,some portable boards-repeat violation*** 2) freezer soiled

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled yellow bottle Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.prep area 73°f

Basic - Carbon dioxide/helium tanks not adequately secured. In downstairs bar storage

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

Basic - Food stored on floor. Soy sauce by stairwell

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Library sever station drink machine back wall debris

Basic - Vent cover for the vent over dish machine

Basic - Working containers of food removed from original container not identified by common name. Bottles on the line ,

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)cutting boards cook line/ dessert area reach in 2) ice bin library-corrected on site 3) soda gun upstairs bar -corrected on site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Purple and yellow cleaner Corrected On-Site

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

Basic - Equipment in poor repair. Gasket #1 freezer torn Gasket #2 reach in

Basic - Floor soiled/has accumulation of debris. Under equipment cooks line

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil stored in standing sanitizer water less than 135 degrees Fahrenheit.educated cooks line Corrected On-Site