WOLFY¿S RESTAURANT

High Priority - Roach activity present as evidenced by live roaches found. At the kitchen area, one live roach on top of file cabinet, Killed and cleaned. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, grilled onions 45F, home fries 56F, employee moved back to cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, Hot holding: sausage gravy 130F, chicken 118F, gravy 120F, beans 90-102F, mashed potatoes 126F, soup 96F, employee moved to stove and started to reheating Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At the back area, cleaner stored above can goods, Employee removed all chemicals Corrected On-Site

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/ For one female employee M. Mcquown 12/06=2020-12/06/2025.

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

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink at the triple sink and dish machine area removed. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bag.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, employee drink on prep table, also at the cook line, Employee removed all. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Throughout the kitchen, floor soiled with grease and debris. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, spatula in 68F water, employee removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler interior and shelves soiled with food debris. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the cook line ham container date marked 10/07/25, Manager fixed date. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, stuffing (cooked rice and vegetables) date marked 10/06/25

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line rotisserie chicken(11:00am) 98 and 97F, placed in drawer at 8:30am. Stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, room temperature: sausage 54F, home fries 56F, cooked onions 53F, per manager items were pulled out for use appropriately 30 minutes prior temperature were took. Manager moved food to freezer. Also at the cook line, cut tomatoes 50F diced tomatoes 46F placed in double containers, manager moved to freezer. On ice bath, cut lettuce 68F, liquid eggs 52F,. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, rotisserie chicken(11:00am) 98 and 97F, placed in drawer at 8:30am. Stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, mashed potatoes 130F, gravy 133F, Manager moved to stove and reheated, links 121F manager will placed on time. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Sink near server station used to dumped ice.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided. Also no sign.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy (picture) for one female employee

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance, manager started cleaning ice machine Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, manager moved. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Kitchen floor heavily soiled (under equipment).

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers, cooking equipment and Hot holding equipment soiled with grease and food

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers soiled, shelves and interior with food debris.

High Priority - Sewage/wastewater backing up through floor drains. At the cook line, wastewater backing up through floor drain between reach-in cooler and flat top grill, also drain in front of triple sink and walk-in cooler when handwashing sink and triple sink are in use. Floor drain area unable to be avoided. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line cracked eggs and immediately after handle clean plates and touched the food contact surface. Inspector addressed situation, employee change plates and washed his hands properly. 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. At the server station, boiled eggs date larked 9/09/24, per employee eggs were cooked and peel today, Employee fixed date marked. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, observed gravy at 92F, per employee gravy was placed at 7:00am. Gravy was prepared 09/22/24. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the server station butter packets no time marked, employee marked. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, observed gravy placed on top of steam table at 92F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed chili 126-130F, Employee moved to stove to reheated.Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

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. Reach-in cooler at the cook line, milk no date marked, also chicken salad. In walk-in cooler, observed tray of lasagna no date marked, per employee lasagna was cooked 09/21/24, chicken and backed potatoes no date marked. Per employee items were prepared 09/20-22/24.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.

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/ Total of seven food worker employees, no manager 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. For four employees Repeat Violation Admin Complaint

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. For multiple employees Repeat Violation

Intermediate - No soap provided at handwash sink. Handwash sink at the cook line, also sink at the dish machine area, manager provided soap. Also no paper towels at the cook line and, server and dish machine area. Manager provided all. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In freezer, observed bowl no handle inside fries. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On server employee drink on prep tables, Employee moved all. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.cleaned stacked cups at the server station.

Basic - Floor soiled/has accumulation of debris. Floors under equipment heavily soiled. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers and Hot holding equipment soiled. Walk-in cooler shelves soiled. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers soiled, also interior of microwave soiled.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At the cook line, observed male employee touching forehead and hair, immediately after employee grabbed cooked bacon and placed on a plate. Inspector observed employee was sweating and instructed to replaced bacon, washed hands and use gloves. Corrective Action Taken 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. At the cook line, observed male employee touching forehead and hair and immediately after employee grabbed cooked bacon and placed on a plate. Inspector observed employee was sweating and instructed to replaced bacon, washed hands and use gloves. Corrective Action Taken Warning

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. At the cook line, observed male employee touching forehead and hair and immediately after employee grabbed cooked bacon and placed on a plate. Inspector observed employee was sweating and instructed to replaced bacon, washed hands and use gloves.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory not posted in a conspicuous place. Inspector provided a digital copy. Corrective Action Taken Warning

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in ware wash area. Warning - From follow-up inspection 2024-07-09: Hand sink has been ordered. Will be arriving the July 12-14 Time Extended - From follow-up inspection 2024-07-17: Sink is on site, has not yet been installed. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table overnight: turkey (55F - Cold Holding); roast beef (54F - Cold Holding); provolone (59F - Cold Holding) In tray under hot holding lamp: Sausage links 110F-116F more than four hours. Stop sale issued. Warning - From follow-up inspection 2024-07-09: Under heat lamp sausage 119-121F. Stop sale issued. 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. In tray under hot holding lamp: Sausage links 110F-116F more than four hours. Stop sale issued. Warning - From follow-up inspection 2024-07-09: Under heat lamp sausage 119-121F. Stop sale issued. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in ware wash area. Warning - From follow-up inspection 2024-07-09: Hand sink has been ordered. Will be arriving the July 12-14 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. Manager primed then 100 ppm. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee tied apron then continued to cook without washing hands. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in kitchen area. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: two pans of raw shell eggs over buckets of hashbrowns.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table overnight: turkey (55F - Cold Holding); roast beef (54F - Cold Holding); provolone (59F - Cold Holding) In tray under hot holding lamp: Sausage links 110F-116F more than four hours. Stop sale issued. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: sausage (54F - Cold Holding); ham (55F - Cold Holding); mushrooms (54F - Cold Holding). Ice added to products. In reach in make table overnight: turkey (55F - Cold Holding); roast beef (54F - Cold Holding); provolone (59F - Cold Holding). Stop sale issued. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In tray under hot holding lamp: Sausage links 110F-116F more than four hours. Stop sale issued. Warning

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler soiled with food debris. Dipper well in use soiled with food debris. Interior of microwave soiled with food debris.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in ware wash area. 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. Missing for more than 16 employees.

Intermediate - No soap provided at handwash sink. Sink in kitchen. Soap added. Corrected On-Site

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. Missing for sixteen plus employees. One certificate provided. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Cup in marinara. Removed. 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. Reach in make table Hans an ambient temperature of 56F

Basic - Floors not maintained smooth and durable. Several cracked tiles in floor in kitchen with standing water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on all units of reach in cooler.

Basic - Open dumpster lid. One lid on dumpster open.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Gatorade in cooler with glasses. Moved. Corrected On-Site Repeat Violation

Basic - Unclean building components, attachments or fixtures. Walls heavily soiled with dust. Ceiling tiles soiled with dust.