ROBINS DOWNTOWN CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed bowl of pooled eggs above home fries in reach in cooler on cook line.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handle dirty dishes then handle clean togo cup without washing hands. Employee discarded cup and washed their hands. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed several bags of hand soap stored next to food on shelf in dry storage area. Manager moved items. Observed bottle of air freshener stored next to food on dry storage shelf. Manager removed items. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed raw shelled eggs with time mark but no Time as a Public Health Control Form filled out. Manager was given a printed copy of form to fill out. 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. Observed containers of tuna salad and chicken salad stored in the reach in cooler on the cook line prepared onsite not date marked. Manager stated they were prepared onsite on 12/24/2025. Manager placed date marks on the items. 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. Three food handlers at the establishment one food handler training expired, Lauren Moore 4/13/25.

Basic - Accumulation of debris inside warewashing machine. Observed interior of dish machine soiled.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling above back door of restaurant with broken drywall, not smooth and cleanable.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in the cook line area soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and car keys on shelf of prep table. Employee removed items. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washing employee handle dirty dishes then touch clean dishes. Manager coached employee and she washed hands and re cleaned dishes. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored next to food items. Manager moved chemicals. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no written plan in place. Inspector will email.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic drink cups wet stacked.

Basic - Food stored on floor. Observed bag of onions and case of fryer oil stored on the floor in back room. Manager moved onto shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in rear up in kitchen reach in freezer.

Basic - Cutting board has cut marks and is no longer cleanable. Observed flip top cooler cutting board with grooves.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket hanging on food storage shelf.manager moved jacket. Corrected On-Site

Basic - Equipment in poor repair. Observed single door reach in with broken/ missing handle in servers area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in and chest freezer in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs in countertop ice bath at 68f. Manager stated eggs had only been out for one hour. He placed in reach in cooler. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf above food prep table. Manager had employee remove. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap bottom left corner of rear exterior kitchen door. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape on handle of wait station reach in cooler. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic drink cups wet stacked at wait station.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap bottom left corner of rear exterior kitchen door.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb at mop sink with no vacuum breaker installed.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no plan or sign in place.

Basic - Cove molding at floor/wall juncture broken/missing. Observed broken cove base on wall in restroom hallway.

Basic - Employee eating in a food preparation or other restricted area. Observed two open water bottles on top of reach in freezer in kitchen area.

Basic - Silverware/utensils dried with a towel/cloth. Observed silverware being dried with cloth towel. Employee rehashed silverware to air dry. Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall behind mop sink not smooth and durable. Repeat Violation

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling above the reach in cooler on the cook line has cracked and peeling paint. Warning - From follow-up inspection 2022-11-10: Time Extended

Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls behind the mop sink. Warning - From follow-up inspection 2022-11-10: Time Extended

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee with no hair restraint while engaging in food preparation. Observed kitchen cook with no hair restraint.

Basic - Hole in or other damage to wall. Observed large hole under three compartment sink and small hole at bottom of floor next to reach-in freezer. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat quiche in reach in cooler. Operator removed and stored properly. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Observed grease buildup inside chemical well. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Hole in or other damage to wall. Observed an approximate 1 foot by 1 foot hole in wall under dish washing sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda machine in dining room soiled with syrup debris behind the nozzles.

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. Sanitizer chlorine reading of the dishwasher 00ppm. Manager stopped using the dishwasher and called the technician. Technician arrived on site and fixed the dishwasher. Chlorine tested at 50 ppm. 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. Cheese quiche with a date mark of 7/27/2021 stored in the reach in cooler. Manager discarded the quiche immediately.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese quiche with a date mark of 7/27/2021 stored in the reach in cooler. Manager discarded the quiche immediately.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Slice cheese 61°F. Stored stacked above the fill line in the top section of the reach in cooler on the cook line. Importance of following proper protocol with this repeat violation was reinforced with the manager and employee. Manager stated the sliced cheese was there for one hour. Manager emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Manager removed to be cleaned. Corrective Action Taken

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored above food preparation line. Manager removed the phone. Corrected On-Site

Basic - Floor area(s) covered with standing water. Floor under dishwashing sink.

Basic - Hole in or other damage to wall. 1 foot by 1 foot hole in wall underneath dishwashing sink. Importance of following proper protocol with this repeat violation was reinforced with the manager and employee. Repeat Violation

Basic - Ice buildup in reach-in freezers. All reach in freezers in the establishment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles on soda dispensing machine.

Basic - Outer openings not protected with self-closing doors. Back exit kitchen door. Importance of following proper protocol with this repeat violation was reinforced with the manager and employee. Repeat Violation** Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Located under dishwashing sink.