GROVER'S FINGERS & WINGS INC

High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed 8 flying insects in area around triple sink, chicken breading station, and hand washing sink. Warning - From follow-up inspection 2025-10-23: Observed 2 flying insects around 3 compartment sink. Time Extended

High Priority - Live, small flying insects found. Observed 8 flying insects in area around triple sink, chicken breading station, and hand washing sink. Warning

Basic - Equipment in poor repair. Observed gasket at breading station in disrepair.

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs in make line reach in cooler at 47f for 1 hour. Manager put lid on top of eggs too help cool them. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hard boiled eggs in make line reach in cooler at 47f. Determined to have sat overnight above cooling line. Manager voluntarily disposed of eggs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs in make line reach in cooler at 47f. Determined to have sat overnight above cooling line. Manager voluntarily disposed of eggs. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy at 110f, cheese at 125f, chili at 130f. All for 30 minutes. Upon observation, temperature control knob is broken. After 1 hour, retemped items: gravy at 177, cheese at 140f, chili at 155fWarning Corrective Action Taken Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. SafeStaff trining booklets on hand but have not been completed. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris/dust buildup along window seals.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled Eggs 63F, Tomato 50F/65F, cut lettuce 65F/65F held less than 4 hours. Warning - From follow-up inspection 2022-08-11: Sliced Tomato 32F, Cut Lettuce 52F, Boiled Eggs 59F Operator stated technician repaired machine prior day. Temperatures still reading above minimum safety requirements.Time Extended Time Extended - From follow-up inspection 2022-08-15: Shredded Cheese 50F, Sliced Tomato 51F, Shredded Lettuce 47F. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled Eggs 63F, Tomato 50F/65F, cut lettuce 65F/65F held less than 4 hours. Warning - From follow-up inspection 2022-08-11: Sliced Tomato 32F, Cut Lettuce 52F, Boiled Eggs 59F Operator stated technician repaired machine prior day. Temperatures still reading above minimum safety requirements.Time Extended Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp and beef Pattie's over RTE corn dogs, hot dogs, and ham slices.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled Eggs 63F, Tomato 50F/65F, cut lettuce 65F/65F held less than 4 hours. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Towel in hand sink near 3 compartment sink. Employee removed towel during inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile broken above circuit/breaker box near three compartment sink. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Package of cigarettes next to oven with biscuits in dry stock room.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food has no hair restrain.

Basic - Unclean building components, attachments or fixtures. Hood and hood filters are soiled with accumulation of grease.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm reading on Inspector test strips for wiping cloths.