DELI MAYFAIR

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/ Quang Truc 11/18/2025. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Working containers of food removed from original container not identified by common name.

Intermediate - Handwash sink used for purposes other than handwashing. Stored items inside hand washing station.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage 56f held less than 4hrs

Basic - Food not stored at least 6 inches off of the floor. Multiple items inside walk in cooler and freezer floor.

Basic - Food not stored at least 6 inches off of the floor. Containers of lettuce on kitchen floor.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Flour bins and seasoning bins in back storage.

Basic - Food not stored at least 6 inches off of the floor. Multiple items inside walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 84f.

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. Butter milk inside upright reach in cooler.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Food stored on floor. Multiple box items inside walk in freezer door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil next to rice warmer 75f.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wash hands with gloves on.

Intermediate - Handwash sink not accessible for employee use at all times. Items inside hand washing station next to cook line.

Basic - Food not stored at least 6 inches off of the floor. Multiple items inside walk in freezer.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop inside water 64f.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Raw animal food stored over or with unwashed produce. Raw meat over unwashed produce and soy sauce inside walk in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside upright reach in cooler kitchen.

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Soiled utensil hanging on shelf with clean utensil.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink inside ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water 81f.