MALABAR MO'S

High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Septic approved for 96 seats, single service ware, and 16 hours per day. Operator operating at 150 seats as on DBPR license. Warning

High Priority - Live, small flying insects found 2 flying insects upstairs food preparation area. One fly in kitchen.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler chowder, blue cheese, ham and potatoes, and chili all dated more than 7 days. Operator will discard.Corrective Action Taken Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, moved to ware washing, meat slicer not cleaned after use..

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels or drying device at hand wash sink in ware washing area.

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/. Operator removed seating on front porch, removed one of two 3 compartment sinks upstairs and added an oven to the dry storage area upstairs. Plans dated 5-7-2021. Update plans and submit to devision. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and shredded chicken in kitchen cooked two days ago not date marked. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both hand wash sinks up stairs have no hot water.

Intermediate - Well water testing report/documentation is not available upon request. No report available.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Josh prepping food with no beard guard. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Josh prepping food with no hair restraints. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Trash on ground around dumpster on pad.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large make table gaskets, small reach in freezer on cook line, and walk in cooler,walk in freezer gaskets soiled with mold like substance.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor in kitchen. Corrected On-Site

Basic - Single-service articles improperly stored. Single service cups stored on floor upstairs.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored to dry in mop sink room.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table reach in cooler cooked chicken wings 65f cold holding. Coleslaw 64f cold holding. Sliced turkey 65f cold holding. Sliced roast beef 65f cold holding. Diced tomatoes 1 cup - From follow-up inspection 2025-04-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Dhwanil Warning - From follow-up inspection 2025-04-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at sink in dry storage. Handle broken - From follow-up inspection 2025-04-22: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Large make table - From follow-up inspection 2025-04-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2025-04-22: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Small make table on cook line - From follow-up inspection 2025-04-22: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauces. Walk in cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table reach in cooler cooked chicken wings 65f cold holding. Coleslaw 64f cold holding. Sliced turkey 65f cold holding. Sliced roast beef 65f cold holding. Diced tomatoes 1 cup Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table reach in cooler cooked chicken wings 65f cold holding. Coleslaw 64f cold holding. Sliced turkey 65f cold holding. Sliced roast beef 65f cold holding. Diced tomatoes 1 cup

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. Heavy cream

Intermediate - Manager or person in charge lacking proof of food manager certification. Dhwanil Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in dry storage

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. Sent operator copy Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at sink in dry storage. Handle broken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Large make table

Basic - Food stored on floor. Raw chicken walk in cooler Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sink dry storage

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Standing water in bottom of reach-in-cooler. Small make table on cook line