TAYLOR'S

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in coolers on cook line since open (approximately 3.5 hours before) and prepared in previous days: diced tomatoes 53f, sliced cheese 63f, sliced turkey 68f. Upon observation, ice is developing on vents on the top area of coolers. Operators voluntarily disposed of items before 4 hours. Warning

Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. Ice bin has mold-like substance on bottom of splash plate.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Bags of trash behind and around dumpsters.

Basic - Garbage on the ground and/or pad around dumpster. Unbagged garbage, food debris, and cardboard boxes behind and around dumpster.

Basic - Grease on the ground and/or pad around grease receptacle. Grease leading from receptacle into parking lot.

Basic - Grease receptacle lid open.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Employee raw chicken over open container of chocolate chips in walk-in freezer. Manager moved chicken during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler, sliced ham at 46f, sliced turkey at 51f. Both items for 40 minutes. Violation marked on inspections on 8/22/23 and 12/22/23. Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify poached eggs as a raw/ undercooked item. Repeat Violation Warning

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards throughout make line with deep grooves. Manager replaced cutting boards during inspection. Corrected On-Site

Basic - Equipment in poor repair. Per manager, air conditioning is broken and not properly functioning. Manager's ambient air thermometer reading 90f in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad line (ambient cooling for 3 hours): diced tomatoes 45f, grilled chicken 54f/ cook line (ambient cooling for 2 hours): sliced tomatoes 45f, diced tomatoes 44f Operator closed lids to help cool off items Corrective Action Taken

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. Inspector provided operator hand out Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs missing identifiers for undercooked food

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. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make lines have deep grooves.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on rack next to make line

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over fish area missing light shield