SHEP'S DINER

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher has dirt build up - From follow-up inspection 2026-01-30: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In large flip top cooler in kitchen. - From follow-up inspection 2026-01-30: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall has food debris behind slicer. - From follow-up inspection 2026-01-30: Time Extended

Intermediate - - From initial inspection : 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. C.W. The cook no training record - From follow-up inspection 2025-08-08: Time Extended

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. onions (130F - Hot Holding), cook reheated to 190F 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. Kelly

Basic - Duct tape used to repair nonfood-contact surface. Handles on some pans are taped. Repeat Violation

Basic - Equipment in poor repair. Threshold to walk in cooler is in disrepair. Operator is currently in process of repair Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment.one steam table and between shelf and wall on far side kitchen wall Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall dusty in kitchen

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under hand wash sink in kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ham in walk in cooler not date marked Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Reach in freezer on cook line

Basic - Food storage container/container lid cracked or broken. Clear lids on steam table

Basic - In-use knife/knives stored in cracks between pieces of equipment. On steam table, in between board and table. Repeat Violation

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

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on bottom.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ric next to stove. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

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

Basic - Food stored on floor. Several items in walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - Light not functioning. Light burned out in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled with grease. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour in plastic clear bin not labeled Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders aver raw ground beef in upright freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Watermelon 54F

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Sausage links 119F, less than 2 hours, rapid reheat to 180F 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. Turkey sliced day before yesterday not date marked and ricotta cheese not date marked after opening. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up Repeat Violation

Basic - Soiled dry wiping cloth in use. Several dry cloths laying around on front counter and kitchen area. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Operator has replaced some shelving, is in the process of replacing all. Corrective Action Taken Repeat Violation

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution turned strip blue testing at 500++ppm for quat.

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. Undated opened sour cream in walk in cooler Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Using front counter hand sink as dump sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on top of cookline Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Torn gasket on reach in cookline Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Oil on floor in outside storage Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. On order Corrective Action Taken Repeat Violation

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

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Repeat Violation

Basic - Missing drain plug at dumpster. Repeat Violation

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

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook cracked eggs with just gloves no hand wash when tasks were changed and applied new gloves.

High Priority - Pesticide-emitting strip present in food prep area. On the front line storage area hanging on metal rack where food is stored.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw liver over cooked gyro meat in freezer Raw philly meat over French fries and portioned veggies

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. side unit ; ham (51-54F - Cold Holding); ground beef (53-57F - Cold Holding); raw fish (51-53F - Cold Holding); diced tomatoes (48-50F); tomatoe soup (61F - Cold Holding) Suggested rapid chill ground beef retemped (42F - Cold Holding); raw fish retemped (41F - Cold Holding); ham retemp (43F - Cold Holding); diced tomatoes (41-43F - Cold Holding) Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Duster remove on food storage shelf 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.Milk and chocolate milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline stained Repeat Violation

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. Coils are freezing up in side unit

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage on cookline Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on reach in cooler Torn screen on outside storage area Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door leading outside.

Basic - Floor soiled/has accumulation of debris. Under fryer accumulated grease

Basic - Food stored on floor. Oil in back storage area on ground Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled food debris Repeat Violation

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Stored on floor in dry storage room Repeat Violation

Basic - Standing water/debris or very slow draining water in mop sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several soiled towels on dry storage shelf, in various areas on cook line.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Meatloaf undated in reach in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of large black microwave by steam table White cutting boards stained

Basic - Backflow device not located for convenient service or maintenance access. No back flow on mop sink or spigot outback

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

Basic - Equipment in poor repair. Torn gasket on walk in cooler

Basic - Food stored on floor. Potatoes in walk in Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on outdoor white freezer

Basic - Single-service articles improperly stored. To go white containers and deli paper stored on floor in dry storage Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Long reach in cooler, standing water in bottom

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary too strong 400-500ppm Corrected to 200-250ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dishwasher Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Educated dishwasher. 1st day

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer and reach in cooler Corrected On-Site Repeat Violation

Basic - Stored food not covered. Pickles walk in cooler Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Swai fish thawed in pan of water. Educated on proper methods to thaw frozen fish Corrective Action Taken

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