May 27, 2026
Routine - Food
Call Back - Complied
May 26, 2026
Routine - Food
Warning Issued
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- potato salad 46F, cut melon 40Fm chicken salad 57F, tuna salad 46F, sliced tomato 47F ( 10:30-1:30) ( ambient 44F). Make bar- boiled egg 56F, shredded cheese 54F, house pimento 51Fm quartered tomatoes 50F, cooked chicken 69F ( 10:30-1:30) ( ambient 60F ). Warning
53A-03-7
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/. Bridget Spolski- 2-28-21- expired 2-28-26.
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. In outside storage hand sink blocked with plastic bin.
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Knives and dough cutter stored in sink next to 3 compartment sink. Knives were removed from sink. Corrected On-Site
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in outside storage next to ice machine.
14-11-5
Basic - Equipment in poor repair. Make bar ambient 44F, make bar ambient 60F. Make bar- potato salad 46F, cut melon 40Fm chicken salad 57F, tuna salad 46F, sliced tomato 47F ( 10:30-1:30) ( ambient 44F). Make bar- boiled egg 56F, shredded cheese 54F, house pimento 51Fm quartered tomatoes 50F, cooked chicken 69F ( 10:30-1:30) ( ambient 60F ). Do not use equipment until repaired or able to hold food at 41F or less. Warning
05-09-4
Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units- make bars &up right reach in coolers.
29-03-4
Basic - Water draining onto floor surface from hand wash sink in outside storage when water is turned on.