PHATZ CHICK N SHACK

High Priority - - From initial inspection : High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked wings observed in fryer baskets at 90-111f. Operator states they hold them and reheat to order. Advised to add to time plan or keep warm at 135f Corrective Action Taken - From follow-up inspection 2026-01-26: Emailed time plan to manager Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink water is shut off due to water continuously running when turned off. Warning - From follow-up inspection 2026-01-26: plumber is supposed to be out today Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 50f. Repeat Violation - From follow-up inspection 2026-01-26: Time Extended Time Extended

Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Walk in cooler condenser dripping into buckets in walk in cooler - From follow-up inspection 2026-01-26: Time Extended

Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Behind hand sink on cooks line - From follow-up inspection 2026-01-26: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Dry storage shelves - From follow-up inspection 2026-01-26: Time Extended

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked wings observed in fryer baskets at 90-111f. Operator states they hold them and reheat to order. Advised to add to time plan or keep warm at 135f Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: raw fish (54F - Cold Holding); cooked rice (51F - Cold Holding); hard boiled eggs (49F - Cold Holding); sour cream (49F - Cold Holding); Raw chicken tenders (47F - Cold Holding); raw burgers (50F - Cold Holding) Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink water is shut off due to water continuously running when turned off. Warning

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. All new hires. Emailed form to manager Repeat Violation Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 50f. Repeat Violation

Basic - Condensation or other drainage not disposed of according to law. Walk in cooler condenser dripping into buckets in walk in cooler

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Behind hand sink on cooks line

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. Grease buildup on hoods above fryers . Bulk bin lids have buildup. Exterior of microwave has build up

Basic - Wood food-contact surface not properly sealed. Dry storage shelves

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: chicken wings (44-46F - Cold Holding); shrimp (48F - Cold Holding) in cooler for 1.5 hours. Manager moved to different cooler Cut tomatoes cooling from prep 1 hr (54F - Cold Holding); cheese (47F - Cold Holding); queso (52F - Cold Holding); turkey (49F - Cold Holding); ham (49F - Cold Holding); sour cream (48F - Cold Holding); American cheese (50F - Cold Holding); 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. For all new employees. Printed form for manager Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient 48f. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher is not going through cycle. Manager has already called eco lab. Triple sink is being utilized

Basic - Equipment in poor repair. Cook line cooler door is in disrepair. Torn gasket on tall freezer. Cook line cooler is not working, and not in use

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese cake found in the glass cooler 46F manager states pulled from freezer at 9:00 found at 11:00 recommended to rid chill. Walk in cooler Pepper jack cheese 54F shredded cheese 54F raw shrimp 52F raw beef patties 51F ; cut tomatoes (52F - Cold Holding); raw bacon (52F - Cold Holding) operator states delivery came in today. Items that were received today needs to be rapidly chilled all other items will be a stop sale. Repeat Violation Warning - From follow-up inspection 2024-08-27: Walk in cooler- Pepper jack cheese 49 Shredded cheese none raw shrimp none on hand raw beef patties ambient 55 cut tomatoes 47 raw bacon none on hand Cheesecake none on hand Sour cream 49 Ambient reading 55f Glass cooler at bar- No food in cooler ambient 46 Admin Complaint - From follow-up inspection 2024-08-28: Walk in cooler- ambient temp 50 Pepper jack cheese 47 Swiss cheese 47 Provolone 47 Cheddar 48 raw beef patties 44-45 cut tomatoes 44-45 raw bacon none on hand Cheesecake none on hand Sour cream ambient 50f. Shell eggs ambient 50 Admin Complaint

Intermediate - - From initial inspection : 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.sliced deli meats, pulled pork - From follow-up inspection 2024-08-27: Time Extended - From follow-up inspection 2024-08-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Sara - From follow-up inspection 2024-08-27: Time Extended - From follow-up inspection 2024-08-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line - From follow-up inspection 2024-08-27: Time Extended - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler has condensation pouring from condenser ambient temperature 54F - From follow-up inspection 2024-08-27: Operator stated refrigeration company came out and cleared condensation drain. Ambient temperature is 55f. Advised operator to move food in cooler to working units on cooks line Time Extended - From follow-up inspection 2024-08-28: Walk in cooler is ambient 49f-50f. Time Extended

Basic - - From initial inspection : Basic - Gaskets on cooler drawers soiled. - From follow-up inspection 2024-08-27: Time Extended - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - Light not functioning in hood system. - From follow-up inspection 2024-08-27: Time Extended - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Bar - From follow-up inspection 2024-08-27: Time Extended - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Food storage container Repeat Violation - From follow-up inspection 2024-08-27: Time Extended - From follow-up inspection 2024-08-28: Time Extended

High Priority - - From initial inspection : 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 bacon in the walk in cooler. - From follow-up inspection 2024-08-27: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese cake found in the glass cooler 46F manager states pulled from freezer at 9:00 found at 11:00 recommended to rid chill. Walk in cooler Pepper jack cheese 54F shredded cheese 54F raw shrimp 52F raw beef patties 51F ; cut tomatoes (52F - Cold Holding); raw bacon (52F - Cold Holding) operator states delivery came in today. Items that were received today needs to be rapidly chilled all other items will be a stop sale. Repeat Violation Warning - From follow-up inspection 2024-08-27: Walk in cooler- Pepper jack cheese 49 Shredded cheese none raw shrimp none on hand raw beef patties ambient 55 cut tomatoes 47 raw bacon none on hand Cheesecake none on hand Sour cream 49 Ambient reading 55f Glass cooler at bar- No food in cooler ambient 46 Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken breasts (98F - Hot Holding); rice (125F - Hot Holding) breaker popped - From follow-up inspection 2024-08-27: Time Extended

Intermediate - - From initial inspection : 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.sliced deli meats, pulled pork - From follow-up inspection 2024-08-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Sara - From follow-up inspection 2024-08-27: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler has condensation pouring from condenser ambient temperature 54F - From follow-up inspection 2024-08-27: Operator stated refrigeration company came out and cleared condensation drain. Ambient temperature is 55f. Advised operator to move food in cooler to working units on cooks line Time Extended

Basic - - From initial inspection : Basic - Gaskets on cooler drawers soiled. - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Light not functioning in hood system. - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Bar - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Food storage container Repeat Violation - From follow-up inspection 2024-08-27: Time Extended

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. 0 ppm Repeat Violation

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

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 bacon in the walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese cake found in the glass cooler 46F manager states pulled from freezer at 9:00 found at 11:00 recommended to rid chill. Walk in cooler Pepper jack cheese 54F shredded cheese 54F raw shrimp 52F raw beef patties 51F ; cut tomatoes (52F - Cold Holding); raw bacon (52F - Cold Holding) operator states delivery came in today. Items that were received today needs to be rapidly chilled all other items will be a stop sale. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken breasts (98F - Hot Holding); rice (125F - Hot Holding) breaker popped

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.sliced deli meats, pulled pork

Intermediate - Manager or person in charge lacking proof of food manager certification. Sara

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler has condensation pouring from condenser ambient temperature 54F

Basic - Gaskets on cooler drawers soiled.

Basic - Light not functioning in hood system.

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

Basic - Working containers of food removed from original container not identified by common name. Food storage container Repeat Violation

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. Ran 3 times, primed and rechecked. Still reading 0ppm. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and turkey in front reach in cooler reading at 46F. Manager moved to walk in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Degreaser next to spices on cooks line. Spray was moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

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

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. Two new employees. Provided paperwork Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. At bar

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen have accumulated dust. Repeat Violation

Basic - Equipment in poor repair. Front make table cooler not maintaining 41F. Digital display reading 50F. Operator is aware and stated repair is ordered. Advised not to keep TCS foods in cooler until temperature is maintaining 41F. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on grill cooler drawers 2. Hood filter system

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

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

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 0, primed 3 times, still reading 0 Warning

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. Young lady making salad used bare hands. Salad thrown away, educated Corrected On-Site

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

Intermediate - Manager or person in charge lacking proof of food manager certification.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup is in flour Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

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

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

Basic - Equipment in poor repair. Gaskets torn on front cooler

Basic - Food stored on floor. Waffle mix Corrected On-Site Repeat Violation

Basic - Light not functioning. Over fryer Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Red boats not inverted

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

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

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken wings found at 138°. Manager stated that they par cook them and hold in fryer basket until ordered. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Egg wash found at 64°, cook stated that it was more than 4 hours since placed in service. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash found at 63°, been in service 5 hours Warning

High Priority - Toxic substance/chemical improperly stored. Can of Lysol stored over prep table. Corrected On-Site Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Provided a copy and instructed on how to fill out and submit. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener dirty 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. Repeat Violation Warning

Basic - Ceiling tile missing. Above cooks line Warning

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Machine not being used, manager said that they have plans to have it repaired. Repeat Violation Warning

Basic - Food stored on floor. Cases of French fries stored on floor. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen above microwave Warning

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

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