BLUE GIRAFFE RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired on 12-01-2025 operator renewed during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (48 F - Cold Holding); fish (48 F - Cold Holding) establishment had a power surge 40 minutes prior and operator reset breaker. Food began to cool immediately Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Intermediate - No soap provided at handwash sink. At bar hand sink. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line pooled eggs (58 F - Cold Holding) Operator states that eggs are held on Time As Control but did not have completed form. Provided operator with DBPR Form HR 5022-090 Time As Public Health Control. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available to check chlorine levels in dish machine or wiping

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. Three line cooks and two servers working with food and no certified food manager present.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 cylinders unsecured in front prep area, liquor room, behind bar and by server soda station.

Basic - No handwashing sign provided at a hand sink used by food employees. Hamd washing signs needed at hand sinks.