DADDY O'S DINER

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Philly steak stored over ready to eat deli ham in reach in freezer. Operator removed Corrected On-Site Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink chlorine at 200++ ppm. Operator added water. New reading 100 ppm. 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. Bag of cheese opened 5 days prior not date marked. Operator date marked it. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In grits and sugar containers. Operator removed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single service air fryer liners not protected. Operator put them in sealed bags Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink with 10 ppm. Operator added more bleach. Rechecked 50 ppm. Corrected On-Site** Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license while inspectors are still doing inspection Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw country fried steak stored in same shelve as cooked chicken , kept in tall white reach in freezer. Raw burgers over phyllo dough .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese at 48F, sliced Swiss cheese 56F and sliced provolone cheese at 54F at make table. Items were sitting there overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 48F, sliced Swiss cheese 56F and sliced provolone cheese at 54F at make table. Items were sitting there overnight

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 . No time marking on butter seating on front counter. Operator it was seating on counter for 2 hrs. Operator placed discard time 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. Shredded cheese package opened on 7-20-2025 without label Swiss cheese and American cheese packages open since 7/18/2025 without label

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on front counter used for dumping liquid drinks

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available in restaurant

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on front counter hand wash sink

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for server, been working for more than 60 days

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. Employee reporting agreement not signed by employee working there for more than 60 days. Inspector provided printed copy, employee signed the form 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. Butter on front counter not on time plan. Butter was out for 2 hours without a time plan in place. Time plan form provided to operator Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceilings across restaurant are not smooth and not easy to clean Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored in reach in freezer by kitchen entrance door - chilli beans on top of restaurant food items in reach in freezer drawer

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster placed over the grass

Basic - Packaged foods not properly protected from cuts when the case-overwrap is opened. Multiple items present with ice crystals on tall white freezer due to bags been opened.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of white freezer has debris.

Basic - Silverware/utensils stored upright with the food-contact surface up. Clean spoons and forks placed with handle ups.

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler by hand sink in kitchen.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine in sanitizer bucket at front counter is at 10 ppm. Operator corrected sanitizer strength to reach 50 ppm 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. Open gallon of milk from yesterday not date marked. Operator dated. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Perforated acoustic tile throughout kitchen. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floors in kitchen cement exposed and needs sealing. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in white reach in freezer. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two door reach in cooler shelves heavily soiled.

Basic - Working containers of food removed from original container not identified by common name. Container with white substance not labeled. Operator labeled sugar. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1, 2024. Operator renewed before end of inspection. 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. Employee Valerie one week since hired signed agreement. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Perforated acoustic tile in kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile shows damage and floor cement exposed in kitchen needs sealing. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Ice buildup in white reach in freezer. Reach in cooler nearest to hand wash sink shelves starting to rust. Repeat Violation

Basic - Self-closing device on bathroom door disconnected/broken. Unisex bathroom door in disrepair.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle with clear liquid. (Water) operator labeled. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly in dishwashing area. Per supervisor on duty, next unannounced routine. D.W.

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. Opened over 4 days half and half, corrected Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on counter mounter soiled.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Floors, walls and baseboards thru out location, under and behind equipment soiled.

Basic - Floor tiles missing and/or in disrepair. Kitchen floors with exposed cement in areas, needs sealed.

Basic - Interior of ice machine/bin with rust that has pitted the surface. Reach in cooler shelving rusting where plastic coating missing. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of prep tables in need of cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of make table and upright reach in cooler units in need of cleaning.

Basic - Soiled dry wiping cloth in use. Multiple left on counters and in prep areas.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of clear liquid not labeled, water.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole raw shell eggs store ready to eat items in the reach in cooler, corrected Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Separate breakfast and lunch menus, no consumer advisory on breakfast menu for under cooked eggs, sign emailed to operator, printed and posted Corrected On-Site

Basic - Light not functioning. Multiple lights out in kitchen/prep area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door reach in cooler with rusted shelving. Repeat Violation

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. Observed cooked pulled cooked items from fry pans to plate, without wearing gloves, bare hand contact, reeducted and corrected. Corrected On-Site

High Priority - Food prepared in a private home. See stop sale. Cottage food operation, mulled cider jelly open on site.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole raw shell eggs stored over case portion control butter in reach in cooler unit. Repeat Violation

High Priority - Stop Sale issued due to food originating from an unapproved source. 1 each / 8oz mulled cider jelly.

High Priority - Toxic substance/chemical improperly stored. Deodorant stored over stored food items, corrected 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. Open on 4/3/23 milk not date marked, corrected Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Rusted shelving in reach in cooler. Front line and cooks line units

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned cooked implements, spatulas, whisks and spoon not inverted on prep table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened but capped bottled water stored on make table cutting board.

Basic - Equipment in poor repair. Stove currently not in use, in need of repair, currently using induction cooker.

Basic - Floors not maintained smooth and durable. Areas of looking on cooks line where surface has bare cement exposed. Areas on walls where surfaces not meeting as a smooth transition from one type material to next. Building components soiled behind stove, gas line. Ceiling tiles in need of replacement/repairs, not flush to grid in food prep area. Lights in prep/cook line area not fully functioning, low light.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spoon on prep table kitchen stored on soiled wiping cloth between uses, removed by operator. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler, cold holding whole raw shell eggs, no ambient air thermo.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the stove and the reach in cooler make table soiled.

Basic - Outer openings not protected with self-closing doors. Front door to location propped open during business.

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

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of clear liquid not labeled on cooks line, (water) Bulk white product not labeled, (sugar) Corrected On-Site

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw ground beef stored over whole raw shell eggs, corrected

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Temped at 80-81° hand wash sink at the front sink in wait station. Hands washing with cold water. Water run for over 2 mins to reach 119° Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer unit in need of defrosting. Repeat Violation

Basic - Latex that has frayed used to repair nonfood-contact surface. Lip of the ice bin.

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 opened 2 dates prior not date marked, corrected Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Not gloved with fake nails shoveling ice for customer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored at 3 compartment sink sink sink, for make table.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in front holding soiled crafe . 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. Items prepared on site and stored open freeze no date mark.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near 3 compartment sink / kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Coats stored on wire shelving with dry food items. Cell phone stored on cutting board. Corrected

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - Outer openings not protected doors propped open due to lack of air conditioning. Recommended installing screens or place fans at doors blowing out.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Walt staff no proof of training

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment in poor repair. Reach in cooler unit(s) not functioning. Currently no tcs food items stored in units.

Basic - Floor not cleaned when the least amount of food is exposed. Walls and floors behind and under equipment soiled,

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on Prep table in kitchen