WILLARDS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of reach-in cooler at cookline: sliced tomatoes (57F - Cold Holding). Employee at cookline stated the tomatoes were filled from another reach-in cooler approximately 2 hours prior, then voluntarily discarded the tomatoes during this inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior wall and interior of door of ice machine soiled with mold-like substance. An employee cleaned the ice machine during this inspection. 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. Pan of chili missing date mark inside reach-in cooler at kitchen entrance. Manager stated the chili was cooked on 3/8 and added the proper date mark during this inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing section of ceiling above suppression system in kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop stored down inside cornmeal inside container located in dry storage area. Manager removed the scoop from the cornmeal during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on keg cooler doors and area around doors in bar area soiled with mold-like substance. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of keg cooler. Repeat Violation

Basic - Unclean building components, attachments or fixtures. 1. Floor near keg cooler in bar area soiled with dirt and/or food debris. 2. Wall on right side near office soiled with mold-like substance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on edge of refrigerated make-table. Manager placed the wiping cloth into the laundry during this inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ziplock bag containing frozen raw beef stored on shelf directly above bag containing frozen broccoli inside walk-in freezer. Manager removed raw beef from the shelf during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside top of refrigerated make-table at cookline: coleslaw (46F - Cooling overnight); sliced tomatoes (45F - Cooling overnight). Manager stated both items were prepared the previous day and placed into the top of the refrigerated make-table to cool overnight. Manager stated both items have not been removed from the cooler today.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Inside top of refrigerated make-table at cookline: coleslaw (46F - Cooling overnight); sliced tomatoes (45F - Cooling overnight). Manager stated both items were prepared the previous day and placed into the top of the refrigerated make-table to cool overnight. Manager stated both items have not been removed from the cooler today. Stop sales issued.

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing furniture polish stored on shelf above drinking straws in outdoor bar area. Manager removed chemical from the shelf during this inspection. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee working in kitchen and handling food without proof of food handler training. The health reporting agreement for this employee was signed 03/12/2025 and the employee was present during this inspection. Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup sitting on cutting board at refrigerated make-table. Manager removed drink from the area during this inspection. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline.

Basic - Missing drain plug at dumpster. Drain plug missing from dumpster.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf above fountain soda syrups damaged, no longer smooth and cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on keg cooler doors in bar area soiled with mold-like substance. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of keg cooler in bar area.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher on wall in bar area in need of recharge. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee at cookline handled raw hamburger meat with gloved hands, then began filling ready-to-eat mushrooms and peppers without first washing hands and changing gloves. Inspector had employee wash hands and put on new gloves before continuing to work with ready-to-eat foods. Corrective Action Taken

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. Bar Area: Cream opened on 3/10/25

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee at cookline washed hands in the three compartment sink.

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/ ServSafe Food Manager certificate for Velma Jones expired on 10/21/2024. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of both beer coolers in outside bar area soiled with brown substance.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. There are currently four employees working in the kitchen and bar area handling food during this inspection. Manager stated two of the employees have been employee more than 60 days.

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. Four employees currently working in kitchen and bar area handling food without proof they have been informed of their health reporting responsibilities. Inspector provided manager a copy of the health reporting agreement via email during this inspection.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Small bowls stored food end up above the double door cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink without a lid on prep table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse stored on top of clean food storage containers. Employee phone stored above clean storage containers. Moved during this inspection. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Grease build up under cooking equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on freezer door near cookline soiled with mold-like substance. 2. Gaskets on keg cooler doors in bar area soiled with mold-like substance. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher gauge in red in back of kitchen, near bar entrance.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw hamburger meat and raw beef steak with gloved hands, changed gloves, then handled a clean plate and plated food without washing hands. Inspector had employee wash hands before continuing to prepare food.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly flying in storage area of kitchen near ice machine. One fly crawling on floor near kitchen entrance. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing raw chicken stored on shelf above pan containing beef inside reach-in cooler at kitchen entrance. Employee moved pan of chicken to the lower shelf during this inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In metal pan on prep table at cookline: baked potatoes (63F - Cold Holding). Employee stated the potatoes were stored inside pan on table since the previous night and discarded the potatoes. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice on prep table at cookline:sliced tomatoes (56F - Cold Holding). Employee at cookline stated the tomatoes were taken from the reach-in cooler where they were stored overnight, then stored on ice at cookline for approximately two hours. Employee placed the tomatoes into the reach-in freezer to cool to 41F. In metal pan on prep table at cookline: baked potatoes (63F - Cold Holding). Employee stated the potatoes were stored inside pan on table since the previous night and discarded the potatoes. Stop sale issued. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Aerosol can containing "WD-40" stored on shelf above condiment cups and lids on storage rack near kitchen back door. Manager moved WD-40 to the bottom shelf during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate and walls inside ice machine soiled with black substance. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in storage area near walk-in cooler blocked by large cooler and wagon. Manager unblocked the sink during this inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach missing label below three-compartment sink in bar area. Employee added proper label during this inspection. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink in storage area near walk-in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside reach-in cooler at cookline: baked potatoes (48F-52F - Cooling overnight). Manager stated the baked potatoes were cooked and held hot the previous day, then placed into the cooler to cool to 41F. Stop sale issued.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen near cookline.

High Priority - Nonfood-grade bags used in direct contact with food. Bins of sugar and flour lined with nonfood-grade trash bags.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at hose connection on side of building near back door to kitchen.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach-in cooler at cookline: baked potatoes (48F-52F - Cooling overnight). Potatoes cooled wrapped in foil in a covered pan.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine and deflector plate soiled with black substance.

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. Six food handler certificates expired in 06/2023.

Intermediate - Spray bottle containing toxic substance not labeled. Bottles containing bleach and degreaser missing labels stored on shelf in kitchen near three-compartment sink. Manager added proper labels during this inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. One co2 tank not secured beside building near a/c unit.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at make-table in kitchen heavily scored.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf near bar entrance stored above salt and pepper shakers. Employee removed drink cup from shelf during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table at cookline above clean dishes. Manager removed phone from prep table during this inspection. Employee jacket stored on shelf in storage area above bags of chips and boxed sodas. Manager removed jacket from shelf during this inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor below shelving in dry storage area soiled with dirt and/or food debris.

Basic - Floor tiles missing and/or in disrepair. Several floor tiles cracked and/or damaged throughout kitchen.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster sitting directly on grass.

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

Basic - Standing water in bottom of reach-in-cooler. Approximately 1 inch of standing water inside reach-in cooler containing beer in bar area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored above sour cream and butter packets on shelf inside walk-in cooler. Manager moved unwashed tomatoes to lower shelf during this inspection.