WYLDS CAFE

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Harold Wilson Smith Expired 10/19/2020. Warning - From follow-up inspection 2026-02-05: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at bar. Warning - From follow-up inspection 2026-02-05: No sign observed. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk-in cooler, raw ground pork over raw beef and fish. Raw beef over ready-to-eat tomatoes. Operator separated raw products properly for food protection. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.

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. Reduced-oxygen packaging fish in walk-in cooler, thawed, in packaging. Operator opened all packages. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) after running three times, operator set up manual sanitation in three compartment sink quaternary 100ppm. Corrective Action Taken

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 salmon stored over ready-to-eat raw steam in walk-in cooler.

Basic - Carbon dioxide/helium tanks not adequately secured in main bar area.