WALDO'S

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading 0ppm. Primed and still reading 0ppm. Manager called ecolab. Ecolab is on this street and states they will be here next Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings over raw fish in cook line drawers Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside hose

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Blade was moved to 3 bay sink Corrective Action Taken Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator. Sign was printed and posted 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. Pasta salad made two days ago, chef added stickers Corrected On-Site

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. Raw fish on cooks line, fish is still frozen. Employee removed Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler handle on cooks line

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

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. At servers station outside. Emailed sign to manager Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce and tomato on expo line at 67f above chill line. Chef added more ice Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at outside service area soiled. Yellow cutting board stained in black substance

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 and mahi in walk in cooler still frozen. Manager added slits Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers stacked wet

Basic - Food stored on floor. Bags of ice in freezer

Basic - No handwashing sign provided at a hand sink used by food employees. At outside service area

Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce being cut prior to washing. Educated kitchen manager Corrective Action Taken

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in black mold like substance above bulk flour container. Dining room corner has black mold like substance on wall and air vent

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2025-06-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in walk in cooler - From follow-up inspection 2025-06-17: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Handle on reach in cooler used to repair handle - From follow-up inspection 2025-06-17: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bags of ice in freezer. Daiquiri mix in walk in cooler - From follow-up inspection 2025-06-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are heavily soiled in grease and dust. Fans in walk in coolers are covered in dust - From follow-up inspection 2025-06-17: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2025-06-17: Time Extended

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-12-10: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-24. Manager renewed during inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw haddock over lettuce. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw mahi Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce in ice bath at 49f in service for 1 hour. Advised rapid chill. Pasta salad 58 Tomato 48 In cooler overnight Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Cook line

Basic - Food stored on floor. In walk in cooler

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

Basic - No handwashing sign provided at a hand sink used by food employees. At bar and servers station outside

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are heavily soiled, gaskets on cook line coolers.

High Priority - Dented/rusted cans present. See stop sale. 4 #10 cans jalapeños

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. Milk Corrected On-Site

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

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 walk in cooler Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook Repeat Violation

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

Basic - Food stored on floor. Frying oil

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in reach in cooler Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour Corrected On-Site Repeat Violation

High Priority - Food stored in ice used for drinks. Orange juice caddy was in ice, moved into proper location, no stop sale issued Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk in cooler. Advised manager and moved to the proper place Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken wings found at 46° in cooler 4.5 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings found at 46°

Intermediate - No soap provided at handwash sink. No soap in dispenser, advised manager and soap was refilled. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Bag in box soda in dry storage room

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

Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing salads without hair restraint

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door off kitchen as gap. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Lid broken on flour container in dry storage, manager ordered new container. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at bar hand wash sink Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen salsa sitting out on table still frozen, advised manager and was moved to cooler Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. No label on flour container Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils without washing hands. Employee washed hands. 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. Provided form and all employees needing form signed during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Soda station at outside wait station.

Basic - Ceiling soiled with accumulated debris, grease, dust substance. Pipes over cook line.

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. Mahi thawed. Removed from packaging. Corrected On-Site

Basic - Food stored on floor. Containers on walk in cooler and freezer floors. Moved to shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At outside wait station hand sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Hood filter shelve.

Basic - Screen door at back prep room torn.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board. Placed in sanitizer. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entered kitchen from outside walk in area and no hand wash observed. Employees washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw mahi mahi over roast beef in reach in cooler. Moved to properly store. Corrected On-Site

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Sanitizer for non foodservice in use. Disposed off and quaternary ammonia set up to 200 ppm. Corrected On-Site

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/ Manager on duty, Jeno. Lee Olsen 12/14/2019 came in duty inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Provided. 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. Cooked chicken, pasta and coleslaw over 24 hrs. All dated. Corrected On-Site Repeat Violation

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. Books and trading program on site. Employees certificates expired in June/July.

Basic - Lemons in container in ice machine/ice bin. Placed in double container that is sanitized. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At bar and kitchen.. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour. Labeled. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Cleaned and sanitized. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Provided. 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 chicken and prime rib over 24 hours in walk in cooler. All dated. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen. Door repaired during inspection. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors in kitchen and walk in coolers soiled.

Basic - Floors not constructed to be easily cleanable. Rough concrete and unfinished floors in multiple areas of kitchen and bar. Some with standing water.

Basic - Food stored on floor. Bags on onions, tomatoes and cases of drink mix on walk in cooler and freezer floors. Moved to shelves. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Some walk in cooler shelves are rusted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths. Placed in sanitizer. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Set up to 100 ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Moved to shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce found at 54°, sliced tomatoes found at 49°, raw shrimp 66° -74° Operator stated that has only been placed in cold holding for 15 minutes. Recommended rapid chill Corrective Action Taken Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

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

Basic - Equipment in poor repair. Gaskets torn cooks line reach in

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

Basic - Food storage container/container lid cracked or broken. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour Corrected On-Site

Basic - Light shield damaged/in disrepair. Next to inside walk-in cooler Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Breading station cooler Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Silverware/utensils stored upright with the food-contact surface up. Soup spoons. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated manager and staff Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce found at 48°, been in service 1 hour. Recommended rapid chill 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. Multiple times in walk-in

Intermediate - Spray bottle containing toxic substance not labeled.sanitizer

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters going to ice machine dated 2/1/2018 Missing backflow prevent or rear kitchen door

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

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook on line

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door Repeat Violation

Basic - Floor soiled/has accumulation of debris. Grease accumulation behind cooks line.

Basic - Food storage container/container lid cracked or broken.

Basic - In-use scrapper stored on gas pipe between uses. Corrected On-Site

Basic - Light shield damaged/in disrepair. Next to walk-in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Outside walk-in cooler walls dirty