CAFE BREEZE

High Priority - Displayed food not properly protected from contamination. Sneezeguards positioned too high to protect multiple cold food items on buffet line. Operator lowered sneezeguards and properly protected food items. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Old date marks on creamy Aioli and Chimichuri.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile missing. Dry food storage room.

Basic - In-use tongs stored on equipment door handle between uses. At prep line. Removed. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse temperature inaccurate.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls for cereal on buffet line not inverted.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, temped 147.6F - 151.3F. Operator kept running dish machine, finally temped 159.1F. Recommended operator to contact dish machine service company for service. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 pieces of commercially ROP salmon.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on the right end of cook line Cold Holding: cooked potato 49 F, cooked noodle 48 F, butter 48 F, chicken noodle soup 50 F. Operator moved items to walk-in freezer to rapid cool. Re temped: cooked potato 33F, cooked noodle 35 F, butter 34F, chicken noodle soup 38 F. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink at prep area by chef's office. Operator provided 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. Some full time and on call food employees training expired on 07/2025.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at entrance between kit and dry food storage area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dry food storage area by walk-in coolers.

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. 3 pieces of ROP salmon in reach-in cooler at cook line.

Basic - Drain cover(s) missing. At mop sink. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. In walk-in cooler by walk-in freezer door.

Basic - Ice buildup in walk-in cooler by walk-in freezer door.

Basic - Water leaking from pipe and/or faucet/handle. 2 comp sink at kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance inside ice machine in service area

Basic - Ceiling tile missing. Missing above 3-compartment sink

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls not inverted on dish storage shelf in back kitchen

Basic - Drain cover(s) missing. Missing at mop sink area

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting in storage area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up along wall of walk-in cooler

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored on 4-door reachin cooler on cookline Employee removed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Inside 4-door reachin cooler on cookline

Basic - Working containers of food removed from original container not identified by common name. Bottle filled with oil and water not labeled on cookline Employee labeled Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer tested at 500ppm Observed employee discard Corrected On-Site

Basic - Ceiling tile missing. Observed missing above 3-compartment sink

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates on storage shelf not inverted Corrected -observed employee invert Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on storage shelf above 3-compartment sink Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walkin freezer Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed in 3-door reachin cooler next to grill top

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in dish area Repeat Violation

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed new boiler with no boiler certificate

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishmachine final rinse temperature at 127F Inspector advised operator to set up 3-compartment sink until dishwasher machine is fixed and properly working Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork not date marked in walk-in cooler Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with pink liquid stored under 2 compartment sink Corrected observed employee discard Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 red CO2 tanks not secured in dry storage area Corrected observed employee secure Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored with equipment Observed employee remove Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on storage shelf

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside reachin freezer on service line Corrected -observed employee clean Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed floor in dish pit

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer tested at 0ppm Observed employee discard, refill, and test at 200ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Obviously bulk flour not labeled under prep table Corrected -observed employee label Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towel at employee hand wash sink by three compartment sink. Corrected , employee replaced batteries in dispenser. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked roast beef , cut fruits , all held over 24 hrs not date marked. Repeat Violation

Basic - Ceiling tile missing. Ceiling tile missing in dry storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, employee removed drink during 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. Employee phone and speaker stored on food prep surface, corrected, employee removed items during inspection. Corrected On-Site

Basic - Food stored on floor. Foods stored on floor in walk in cooler and walk in freezer . Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking water in dry storage area ceiling .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One dented can of sausage gravy with deep dent on side of can. Repeat Violation

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Red beans, spinach dip reheated to 112°, corrected red beans 172°, and spinach dip 171° Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food slicer observed with old food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer stored in employee hand wash sink in side prep area , corrected , Chef removed spray bottle during inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad , potato salad, sliced tomatoes, cooked mushrooms, all held over 24 hrs not date marked. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glass case stored on dish washer .

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2022-08-22: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation Warning - From follow-up inspection 2022-08-22: Time Extended

High Priority - Dented/rusted cans present. See stop sale. One dented can of artichoke hearts , with dent on brim .

Intermediate - Non-pitting surface rust on food-contact equipment. Interior of ice machine with rust build up.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings held over 24 hrs not date marked as well as soup .Repeat Violation** Repeat Violation

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temp dishwasher at 110° at final rinse. Corrected action taken m three compartment sink set up with 300 ppm of quaternary.

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

Basic - Damaged/spoiled/recalled food not properly segregated. One dented can of artichoke hearts with dent on brim .

Basic - Single-service articles not stored inverted or protected from contamination. Black to go containers not inverted by food prep table.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over pepperoni and precooked sausage in reach in cooler on cooks line , Corrected, manager placed raw shell eggs on bottom shelf of reach in cooler . Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloves on cooking on cooks line then fulling sanitize buckets at three compartment sink and returning to cooks line with no glove changing. Inspector discussed with manager regarding proper glove usage.

Intermediate - Handwash sink used for purposes other than handwashing. Observed cord in employee hand wash sink by walk in coolers , corrected manager removed cord at time inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash next to walk in coolers , Corrected , manager replaced paper towels at employee hand wash sink during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine with mold build on interior lip. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee drink on food prep table on cooks line , Corrected , manager removed drink at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored in reach in cooler with foods intended for public use, Corrected , manager placed drinks in a container and marked for employees. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor tiles missing on cooks line as well as in front on walk in freezer . Tiles missing form wall under three compartment sink . Repeat Violation

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

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted at wait station, corrected, manager inverted containers during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled on cooks line . Repeat Violation