SOFRESH

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp 49F at 2:36pm. Raw shrimp store in Walk in cooler. Walk in cooler out of temperature, above 55F, for over 5 hours. Sweet potato 84F at 1:35pm, reheated at 10am. Warning - From follow-up inspection 2025-05-01: Cooked brown rice 56F, cooked red quinoa 55F, packaged cooked chicken 55F, tzatziki sauce 54F, goat cheese 55F, hard boiled shelled eggs 54F, Feta cheese 58F, shredded mozzarella 58F, grated Parmesan cheese 57F, Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked brown rice 52F, garlic oil 53F, cooked white rice 50F, cut tomatoes 50F, raw shrimp 49F, sweet potato 84F Repeat Violation Warning - From follow-up inspection 2025-05-01: Cooked brown rice 56F, cooked red quinoa 55F, packaged cooked chicken 55F, tzatziki sauce 54F, goat cheese 55F, hard boiled shelled eggs 54F, Feta cheese 58F, shredded mozzarella 58F, grated Parmesan cheese 57F, Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line Reach in cooler soiled. Cutting board on front service count Reach in cooler soiled. Nice machine interior soiled with brown rust-like stain and calcium stains. Warning - From follow-up inspection 2025-05-01: Cutting boards on front line Reach in cooler soiled. Cutting board on front service count Reach in cooler soiled. Ice machine interior soiled with brown rust-like stain and calcium stains. Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at front line Employee handwash sink. Operator provided paper during time of inspection. Located at front counter Employee handwash sink. Repeat Violation Warning - From follow-up inspection 2025-05-01: No paper towels at front line Employee handwash sink. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Missing floor tiles between employee restroom and dry storage shelf. Repeat Violation Warning - From follow-up inspection 2025-05-01: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp 49F at 2:36pm. Raw shrimp store in Walk in cooler. Walk in cooler out of temperature, above 55F, for over 5 hours. Sweet potato 84F at 1:35pm, reheated at 10am. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked brown rice 52F, garlic oil 53F, cooked white rice 50F, cut tomatoes 50F, raw shrimp 49F, sweet potato 84F Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked brown rice 131F, cooked red quinoa 128F Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line Reach in cooler soiled. Cutting board on front service count Reach in cooler soiled. Nice machine interior soiled with brown rust-like stain and calcium stains. Warning

Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. No hot water at Handwash sink on service line. No cold water at Handwash sink in cook line. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at front line Employee handwash sink. Operator provided paper during time of inspection. Located at front counter Employee handwash sink. Repeat Violation Warning

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. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink on prep table adjacent to three compartment sink. Employee personal drink on spice storage rack adjacent to Reach in freezer. Employee relocated drinks to an approved location during time of inspection. Corrected On-Site Warning

Basic - Floor tiles missing and/or in disrepair. Missing floor tiles between employee restroom and dry storage shelf. Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 pans cooked brown rice 48F cooked previous night and cooling overnight with lid on. 1 pan of cooked quinoa 49F cooked previous night and cooling overnight wi5 lid on. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna not removed from packaging before thawing in Walk in cooler. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 pans cooked brown rice 48F cooked previous night and cooling overnight , 1 pan of cooked quinoa 49F cooked previous night and cooling overnight, Raw salmon 49F, 3 fillets raw salmon 46F, Feta cheese 49F, Shredded mozzarella 48F, Goat cheese 49F, Tzatziki sauce 49F, Hard boiled eggs 50F Repeat Violation Warning

Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. No hot water at Handwash sink on service line. No cold water at Handwash sink in cook line. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at front line cook area. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. Located at front line cook area. Warning

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. Tuna not removed from packaging before thawing in Walk in cooler. Warning

Basic - Current Hotel and Restaurant license not displayed. 2025 license displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Located on Reach in cooler cutting board on front line cook. Repeat Violation Warning

Basic - Floor tiles missing and/or in disrepair. Missing floor tiles between employee restroom and dry storage shelf. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Hood filters over griddle soiled. Repeat Violation Warning

Basic - Single-service articles improperly stored. Box of Single service cups stored on floor of cash register. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall beneath three compartment sink soiled. Wall adjacent to griddle and Reach in coolers on front line cook soiled. Wall behind dry storage rack adjacent to Walk in cooler soiled. Warning

Basic - Water leaking from pipe and/or faucet/handle. Leaking at faucet at three compartment sink. Warning

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

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and began touching food no gloves changed or hand washing.

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.

Intermediate - Handwash sink used for purposes other than handwashing. I'm front kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator restocked 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.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Dry storage area ceiling tile dripping water onto floor employee put bucket to catch water

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched spinach with bare hands. Not to be heated to 145 f discussed with operator to wear gloves. Warning

High Priority - Employee washed hands with no soap. Discussed with operator the importance of using soap operator used soap. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: goat cheese 45 f tazki sauce 46 f cut tomatoes 44 f beans 44 . Door was open during due to truck being open. During time of inspection operator placed ice bags on food. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature. Operator was able to identify rice and chicken and time marked items. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Food crumbs in hand washing sink on service line. Warning

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/ 5 employees with no proof of food manager. Manager showed up during inspection. Corrective Action Taken Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing one employee training. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Duct tape used to repair nonfood-contact surface. For hand washing sink in back kitchen. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Warning

Basic - Employee eating in a food preparation or other restricted area. Employee drinking in back kitchen. Warning

Basic - Food stored in a location that is exposed to splash/dust. Condensation dripping from walk in cooler vent dripping onto food products that are in enclosed containers. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch phone and did not change gloves or wash hand's discussed with operator the importance of hand washing. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hair and worked with food. Observed employee touch shirt and began working with food. Observed employee wash hands but the sink was not properly putting out hot water. Warning

High Priority - Employee washed hands with cold water. Warning

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding: cooked rice quinoa 124 f 1 lbs cooked brown rice 124 f 1 lbs cooked chicken 117 f 1 lbs operator put all tcs in oven 2nd temp operator discarded all foods during time of inspection. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: broth vegetable soup 109 f operator reheated 2nd temp 125 f Hot holding: cooked rice quinoa 124 cooked brown rice 124 f cooked chicken 117 f operator put all tcs in oven 2nd temp operator discarded all foods during time of inspection. Warning

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed both hand washing sinks at 80 f tested for over 2 minutes. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. On cooks line white cutting boards . Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee Employee drink on prep table. Observed employee remove. Corrected On-Site Warning

Basic - Employee eating while preparing food. Observed employee eating on cooks line. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 40 lbs of cooked brown rice not properly cooled. Cooked rice starting cooling at 10am per operator temped at 2:50 pm at 110 °F. Rice was covered with lid. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his mouth without washing hands or switching gloves and began to work with food. Inspector advised employee on importance of hand washing. Observed employee wash hands. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 40 lbs of cooked brown rice not properly cooled. Cooked rice starting cooling at 10am per operator temped at 2:50 pm at 110 °F Rice was covered with lid. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler on cooks line: cut tomatoes 56 °F, shredded mozzarella 48 °F, boiled eggs 49 °F, feta cheese 49 °F. Inspector advised operator to place all potentially hazardous foods in walk in cooler to rapid cool. 2nd temps at 2:50 pm feta cheese 42 °F, mozzarella 41 °F, boiled egg 47 °F 3rd temped at 2:55pm boiled egg at 43 °F Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. 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. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans wet on dish dry rack. Warning

Basic - Floor soiled/has accumulation of debris. Observed kitchen floors soiled throughout cooks line. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on prep table by cooks line. Observed employee remove cloth to bucket. Corrected On-Site Warning