ETHEL AND FREDS ENTREE RESTAURANT

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in mop sink. Labeled sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Edge in make table that holds trays is soiled with old food debris. Pans on bottom shelf near griddle soiled with dust and debris. Dish ware in tan cabinet on cook line soiled with food debris. Can opener blade soiled.

Basic - Equipment in poor repair. Two door reach in cooler torn gasket left door, in kitchen near triple sink. Walk in cooler torn gasket. Repeat Violation

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen door in back of kitchen has 3/4" gap on the hinge side.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near fryer and hand wash sink soiled with food debris.

Basic - Water draining onto floor surface. Water draining into pan under dish machine. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler back of kitchen has rusty shelves. Repeat Violation - From follow-up inspection 2026-02-24: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. One ceiling tile missing in kitchen. - From follow-up inspection 2026-02-24: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling soiled with dust and debris. - From follow-up inspection 2026-02-24: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler has torn gaskets. Walk in cooler and walk in freezer have torn gaskets. Repeat Violation - From follow-up inspection 2026-02-24: Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. Dish washer is leaking water into a plastic bin under machine. - From follow-up inspection 2026-02-24: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Gas stove has old food debris build up - From follow-up inspection 2025-10-27: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen tile has large hole, several tiles are soiled - From follow-up inspection 2025-10-27: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Sandwich cooler is not in working order. Manager states its going to get repaired. - From follow-up inspection 2025-10-27: Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chemical was low in container, replaced. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken on top of diced raw onion in white freezer in kitchen Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Diced sausage 3/5, diced tomatoes 3/4, cook discarded mashed potatoes 2/25 Corrected On-Site

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. Just at 2 hours, rapid heated black eye peas (132F - Reheating); mixed vegetables (122F - Reheating); green beans (126F - Reheating); black eye peas (190F - Hot Holding )mixed vegetables (166F - Reheating); green beans (168F - Hot Holding) 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. 2 new employees, did not have training or employees reporting agreement. Provided hard copy and digital copy to operator Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above 3cs has heavy dust build up

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

Basic - Equipment in poor repair. Flip top cooler right of cook line not working. Not being used. Cook states part is on order Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. On cook line

Intermediate - Handwash sink used for purposes other than handwashing. Evidence of handwash next to triple sink used as a dump sink

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.

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

Basic - Food stored on floor. Cabbage in walk in cooler manger placed on pallet Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Will sanitize in triple sink - From follow-up inspection 2024-05-13: Still waiting for a part Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Philly meat over ready to eat onion rings reach in white freezer 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. See stop sale. On potatoes, operator added time stamp Corrected On-Site Repeat Violation

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 milk in both glass double door reach in Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by back door 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. Dish washer, new server and new cook

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

Basic - Equipment in poor repair. Torn gasket reach in double door cooler Repeat Violation

Basic - Food stored on floor. In walk in cooler, potatoes and cabbage on floor Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes behind flat top accumulation of grease Wire rack above flat top accumulation of grease Corrected On-Site Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Unlabeled grits 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. Forgot to put time mark Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tomato soup 128f hot holding. Cream of chicken soup 105f hh. Reheat tomato 185f reheated. Chicken 196f reheated 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. Heavy cream and buttermilk and milk Operator discarded Corrective Action Taken

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food with customer

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

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

Basic - Equipment in poor repair. Gaskets make table

Basic - Food stored on floor. Canned soda dry storage Corrected On-Site Repeat Violation

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By walk in cooler

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

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

High Priority - Dented can of green beans present. See stop sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cracking eggs then creating other dishes without changing gloves and washing hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open containers of raw chicken, Philly meat over open bag of onion rings. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef on the same tray of raw turkey in the walk in cooler. In the walk in freezer raw ground rope sausage over fish. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream of chicken made on the 19th, French onion 21St.

High Priority - Sloppy joe 19th, French onion 21St and mash potatoes and cream of chicken.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Butter pulled at 7 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. Butter pulled out at 7 am

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Vegetable soup 159 recommended to reheat to 165F once stirred 164F Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bottle brush in the front line hand sink.

Intermediate - Interior of microwaves soiled. Cook line and server area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans, mash potatoes, gravy etc in the walk in cooler. Repeat Violation

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

Basic - Case of mayo stored on floor. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - In-use utensil in -time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in contact with chicken salad. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In the 2 door glass cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease. Kitchen

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

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

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen stained Repeat Violation

Basic - Equipment in poor repair. Gaskets in tall white freezer torn Gaskets torn in walk in cooler

Basic - Food stored on floor. Oil by the fryer Corrected On-Site

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine not reaching 160°, asked operator to utilize three compartment sink until machine is repaired.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.- - some acoustic tiles used in kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - kitchen ceiling tiles

Basic - Floor soiled/has accumulation of debris. - walk-in-cooler floor dirty and extremely rusted. - Grease accumulated on kitchen floor and/or under cooking equipment in cookline.

Basic - Food not stored at least 6 inches off of the floor. - multiple food items: pancake mix, mayonnaise, potatoes, salt

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in-freezer gasket, Gaskets with slimy/mold-like build-up. - Build-up of grease/dust/debris on hood filters.

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