MICHAELS ON 7TH

High Priority - Container of medicine improperly stored. In pizza station glass reach in cooler. Manager removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (43-47- Cold Holding) in ice bath for 1 hour. Employee added more ice Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags have dates. Provided education

Basic - Ice buildup in walk-in freezer. Refrigerator tech is on site to look at freezer Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on and above fryers. Manager states they are getting ready to replace fryers

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket is not secured on salad dressing cooler - From follow-up inspection 2025-12-10: Time Extended - From follow-up inspection 2026-02-11: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-25 Operator renewed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and shrimp over sauces in reach in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken doubled panned for 20 minutes. Moved to rapid chill Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease on wall behind panini press

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. Reading 0ppm. Primed and ran multiple times. Rechecked 100ppm. Bar 0ppm. Eco lab is on the way to look at bar dishwasher Corrected On-Site Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. 1 cracked egg in flat. Manager discarded egg. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Cold smoked salmon on menu needs an asterisk. Employee marked asterisk on menu Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory form to manager Corrective Action Taken

Intermediate - Tags not marked with last date- oysters

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. Glass machine At bar. Reading 0ppm. Operator will use main dish machine until glassware machine is sanitizing Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags are not marked

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ James

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. Repeat Violation

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

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 83f. Manager removed water Corrected On-Site

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

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. Reading 0ppm, primed and rechecked now reading 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef above the chill line found at 51. Advised operator to rapid chill Corrective Action Taken

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.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers above dish machine Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Powdered sugar 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. Emailed a copy 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.

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Clean utensils stored between equipment Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Fryer cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 25ppm. Chef remade bucket, now at 100ppm Corrected On-Site

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens and womens room Repeat Violation - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets reach in cooler - From follow-up inspection 2023-02-17: Time Extended

High Priority - Container of medicine improperly stored. Bio freeze stored over reach in freezer. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1000 dressing marked 6/18, today is 7/19

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 1000 dressing marked 6/18, today is 7/19

High Priority - Toxic substance/chemical improperly stored. Sanitizer stored on top of lowboy cooler next to straws

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 and heavy cream opened 3 days ago

Intermediate - Handwash sink not accessible for employee use at all times. Strainer in front handwash sink

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 2. Can opener blade dirty Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in bin of flour Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Rear kitchen next to beer tap

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Rear kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and sunglasses above front prep table Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch. Corrected On-Site

Basic - Single-service articles improperly stored. Case of cups on floor. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado over cooked home fries Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty 2. Interior of ice machine soiled

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in flour mix. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on vent in front of walk-in Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks next to soup not inverted

Basic - Old labels stuck to food containers after cleaning.

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

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.

Intermediate - BREAKFAST MENU: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Pouched egg in the breakfast menu.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen, by grill and in front of walk in cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.hood and hood filters moderately soiled. Hood cleaning missed due to COVID.