HUFFMAN CATERING

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At arrival for inspection, 4 food handling employees present, no Certified Food Manager on-site. Certified Food Manager arrived during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Establishment has license that expired 6/1/2025 posted at office area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In secondary cook line area, white and black reach-in coolers missing ambient thermometers. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At primary cook line, gaskets on unused reach-in cooler below grill have build up of food debris. At primary cook line, hood filters over grill have grease build up. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In primary cook line area reach-in cooler, raw shell eggs stored over bowl of oranges. Operator moved shell eggs to lower shelf. 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. 1 SafeStaff employee certificate expired 9/2025.

Basic - Current Hotel and Restaurant license not displayed. Establishment has license that expired 6/1/2025 posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In secondary cook line area, white and black reach-in coolers missing ambient thermometers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At primary cook line, gaskets on unused reach-in cooler below grill have build up of food debris. At primary cook line, hood filters over grill have grease build up. At primary cook line area, spice shelves over prep table soiled with residue. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In back prep room, slicer on lower shelf has splatter residue.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Multiple ceiling vents have dust build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In secondary kitchen, top of white refrigerator/freezer with microwave on top, top soiled.

Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. In secondary kitchen area, interior of double door reach-in freezer soiled bottom shelf.

High Priority - Dented/rusted cans present. See stop sale. On can rack near office area, 1 can of cheese sauce has deep dent near top edge.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In double door reach-in cooler in main kitchen area, raw shell eggs stored over ready to eat beef franks. Operator moved eggs to proper storage level. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. In storage area, cardboard used to line multiple dunnage racks.

Basic - Damaged/spoiled/recalled food not properly segregated. On can rack near office area, 1 can of cheese sauce has deep dent near top edge.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In secondary prep area, white refrigerator missing ambient thermometer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At secondary cook line, microwave on top of white refrigerator/freezer , interior soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At primary cook line, exterior of unused reach-in cooler and stove soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to triple sinks used as dump sink as evidenced by ice in sink.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in refrigerator of refrigerator/freezer, with yogurt. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At prep area, upper shelves with seasonings soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler by unused walk-in cooler, raw shell eggs stored on top shelf over ready to eat items. Operator moved shell eggs to proper storage. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in refrigerator of refrigerator/freezers. Repeat Violation

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tanks stored in unused walk-in cooler. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to triple sink has cart blocking access. Employee moved cart. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach-in cooler in second prep area, with yogurt.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Multiple propane tanks stored in unused walk-in cooler.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink missing backflow preventer on non chemical dispenser side. Operator removed splitter. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cook line blocked by hot holding boxes. Operator moved boxes. 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. Two new employees present, no proof of employee responsibilities. Operator informed employees of responsibility and had DBPR form signed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. On handwash sink by triple sinks, hot water handle loose. Hot water does not turn on.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or towels at handwash sink in secondary kitchen. Operator supplied. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In back storage area, chemicals stored over case of foam containers. Operator moved containers. Corrected On-Site

Basic - In-use utensils stored on equipment door handle between uses. On front of reach-in cooler under flattop, spatulas stored on door front. Operator moved utensils to be washed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler under flattop.