TALKING PINT BAR AND BISTRO

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Repeat Violation

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/ Observed 4 employees working with no certified food manager on site.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. Repeat Violation

Basic - Clean linens stored on floor. Sanitizer bucket on floor on cook line.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above steam well.

Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machine.

Basic - In-use tongs stored on equipment door handle between uses. Tongs handing on side of grill. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water at bottom of reach in cooler across from fryers. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 48 F in reach in cooler on cook line across from grill. Manager placed lower in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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/ Manager Tyler A Storar expired 4/30/2025

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Portion cups in cheese, manager removed at time of inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table, manager removed at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food phone on cutting board. Employee removed at time of inspection. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tile in disrepair near back door.

Basic - Food stored on floor. Pretzels on floor in walk in freezer, manager removed at time of in. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep cooler and prep table on cook line. Employee removed at time of inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, manager removed at time of inspection. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to walk in cooler, manager replaced at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler next to fryers.

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

Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled, manager labeled at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bread next to ground beef in walk in freezer. Employee removed bread at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda guns at bar. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs in walk in cooler not date marked. Employee date marked at time of inspection. 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. Observed 3 expired food handler certifications.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Carbon dioxide tanks not adequately secured.

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee removed at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans not inverted in dry storage, employee placed inverted at time of inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 50 ppm quaternary ammonium, employee placed in remade tested 400ppm quaternary ammonium. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken wings in reach in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw fish in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda gun at bar. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at soda machine.

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Soda gun at bar. Repeat Violation Warning - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. Repeat Violation Warning - From follow-up inspection 2024-02-26: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon and shrimp over cooked chicken in reach in cooler on cook line.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in wrong location of splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle at the bar not labeled. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. At bar. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Scooter in dry storage. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from dish area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on cook line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled above reach in cooler on cook line, operator labeled at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes 123 F- retemp 180 F operator reheated. Corrected On-Site

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. Heavy cream opened yesterday in walk in cooler not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda gun at bar. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottles at bar area, operator labeled at time of inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. Operator secured at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with olives, operator removed at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf in dry storage, operator removed at time of inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handles on cook line, operator removed at time of inspection. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table, operator moved sanitizer bucket at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted at bar, operator inverted at time of inspection. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled under tea machine, operator labeled at time of inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored on beverage station shelf above swingle service straws and lids. Operator removed at time of inspection. Corrected On-Site Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray in unlabeled spray bottle. Operator labeled at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Repeat Violation

Basic - Bowl with no handle used to dispense food in bulk rice.

Basic - Ceiling/ceiling tile shows damage or is in disrepair above dish rack in kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and red bull stored over food for establishment in walk in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting of metal pans at dish rack

Basic - Food stored on floor. Buns in reach in freezer. Repeat Violation

Basic - In-use towel used under cutting board in kitchen across from grill.

Basic - Wet wiping cloth not stored in sanitizing solution between uses held on server cart in front of kitchen area.

High Priority - Toxic substance/chemical improperly stored. Observed stored on prep table Corrected-observed employee remove Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink in prep area

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold build up inside ice machine

Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on floor in dry storage Corrected -observed employee placed on shelf Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored in reachin cooler on cookline Corrected-observed employee remove Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies observed in bar. 2 live flies observed in kitchen by back door.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade coleslaw dated 8/12.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries 91 °F. Sitting in fryer basket.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bowl or other container with no handle used to dispense food. Observed portion cup inside rice.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans on shelf over other food.

Basic - Dead roaches on premises. 1 dead roach observed by back door. Operator cleaned and sanitized area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Relocated. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks on shelf in storage area over coffee and clean rags.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Boxes of potatoes in walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Relocated. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.