FRESH & CO

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from overnight broccoli cheddar (45F - Cooling) Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee front counter , cracked eggs no proper hand wash after. Educated employee the importance of hand washing after cracking raw shell eggs. Corrective Action Taken Warning

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. Employee took out trash , did not wash hands after. Educated employee about when and how to properly wash hands Corrective Action Taken Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over open Commerical processed corn in reach in freezer Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in walk in cooler , operator placed in proper hierarchy in walk in cooler Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 individual packages of tuna still in Commerical processed packaged , fully thawed Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. More than 4 hours broccoli cheddar (45F - Cold Holding) Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than 4 hours chicken tenders (121F - Hot Holding); steamed broccoli (120F - Hot Holding) Warning

High Priority - Toxic substance/chemical improperly stored. Stainless steal spray containers stored next to oil underneath prep table Repeat Violation Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup was sealed covered in walk in cooler Warning

Intermediate - Food-contact surface soiled / stained with food debris, mold-like substance or slime. -white cutting boards in kitchen area -dicer underneath clean equipment heavily soiled -cutting boards in front counter Repeat Violation Warning

Intermediate - Identity of food or food product misrepresented. Blue cheese dressing , Ranch dressing, Cesar dressing and balsamic vinegar dressing commercially processed but is stated as housemade dressing on menu . per operator no added ingredients to any of the commercially processed dressings. Admin Complaint

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. Employee Rosario.A expired 9/13/25 SafeStaff Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Coffee mug by coffee station Repeat Violation Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch on front counter serving line Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. In back kitchen area Warning

Basic - Ice buildup in reach-in freezers across from Public restrooms - reach in freezer in kitchen area Repeat Violation Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Under white cutting boards and wooden board in establishment , operator moved Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven in back kitchen area interior heavily soiled Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. All grab and go items , not with exact address marked. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of all reach in coolers - exterior of all shelves underneath front counter Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. In public restrooms across from freezer chests Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout entire establishment Warning

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Underneath front counter Repeat Violation Warning

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters above coffee machine not protected , operator discarded Corrected On-Site Warning

Basic - Soiled dry wiping cloth in use. Throughout front counter Repeat Violation Warning

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. 4 freezer chests and 1 reach in freezer store in hallway across from public restrooms , not commercially packaged and unsecured. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries over ready to eat , operator moved to unwashed section in walk in cooler Corrected On-Site Repeat Violation Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout back kitchen area interior Warning

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coffee bar: milk (50F - Cold Holding); half and half (53F - Cold Holding) Salad bar: house made dressing (57F - Cold Holding); sliced turkey (50F - Cold Holding); butter (62F - Cold Holding) pico de gallo (53F - Cold Holding); cooked shrimp (52F - Cold Holding) - From follow-up inspection 2025-04-04: Next day call back due to temperatures Coffee bar: milk (50F - Cold Holding); half and half (51F - Cold Holding) Salad bar: house made dressing (62F - Cold Holding); butter (70F - Cold Holding) pico de gallo (49F - Cold Holding); cooked shrimp (48F - Cold Holding) Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coffee bar: milk (50F - Cold Holding); half and half (53F - Cold Holding) Salad bar: house made dressing (57F - Cold Holding); sliced turkey (50F - Cold Holding); butter (62F - Cold Holding) pico de gallo (53F - Cold Holding); cooked shrimp (52F - Cold Holding) Kitchen Less than 4 hours raw chicken (51F - Cold Holding reached 1 hour later 41F) Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-04-04: Next day call back due to temperatures Coffee bar: milk (50F - Cold Holding); half and half (51F - Cold Holding) Salad bar: house made dressing (62F - Cold Holding); butter (70F - Cold Holding) pico de gallo (49F - Cold Holding); cooked shrimp (48F - Cold Holding) Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato slicer soiled Cutting boards stained Meat slicer soiled. Repeat Violation - From follow-up inspection 2025-04-04: Time Extended

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2025-04-04: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen - From follow-up inspection 2025-04-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen, front line and in walk-in cooler. - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors by reach in chest freezers Repeat Violation - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall by kitchen hand wash sink. - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At grab and go area: Cookies, salads, and fruit cups missing information - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Light not functioning over three compartment sink. - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets on walk-in cooler Gaskets on reach in cooler on cookline Gaskets in reach in chest freezers by restrooms Repeat Violation - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning in deli prep table in kitchen - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Containers in kitchen by stove unlabeled Repeat Violation - From follow-up inspection 2025-04-04: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs for omelet and proceed to cook and touched plate without hand washing. Coached employee regarding I hand wash sink Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw salmon stored next to raw chicken. Raw beef stored next to raw chicken Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coffee bar: milk (50F - Cold Holding); half and half (53F - Cold Holding) Salad bar: house made dressing (57F - Cold Holding); sliced turkey (50F - Cold Holding); butter (62F - Cold Holding) pico de gallo (53F - Cold Holding); cooked shrimp (52F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coffee bar: milk (50F - Cold Holding); half and half (53F - Cold Holding) Salad bar: house made dressing (57F - Cold Holding); sliced turkey (50F - Cold Holding); butter (62F - Cold Holding) pico de gallo (53F - Cold Holding); cooked shrimp (52F - Cold Holding) Kitchen Less than 4 hours raw chicken (51F - Cold Holding reached 1 hour later 41F) Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet potatoes (109F - Hot Holding operator reheated in oven, temped at 167F) Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato slicer soiled Cutting boards stained Meat slicer soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Thawing frozen edamame in sink. Corrected On-Site

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at front line hand wash sink 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. Throughout kitchen, front line and in walk-in cooler.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date marking on filter

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors by reach in chest freezers Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep station in kitchen.

Basic - Food stored on floor. Soy sauce stored on floor by ovens.

Basic - Hole in or other damage to wall by kitchen hand wash sink.

Basic - Ice buildup in reach-in chest freezer by restrooms

Basic - In-use tongs stored on equipment door handle between uses on oven handles in kitchen and on front line.

Basic - In-use wet wiping cloth/towel used under cutting board in kitchen. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At grab and go area: Cookies, salads, and fruit cups missing information

Basic - Light not functioning over three compartment sink.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets on walk-in cooler Gaskets on reach in cooler on cookline Gaskets in reach in chest freezers by restrooms Repeat Violation

Basic - Old labels stuck to food containers after cleaning in deli prep table in kitchen

Basic - Single-service articles improperly stored. Togo bags, cups, and catering containers stored on floor behind coffee station Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination Togo container lids at salad station.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen raw chicken in standing water at prep sink. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over prepared chicken. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen

Basic - Working containers of food removed from original container not identified by common name. Containers in kitchen by stove unlabeled Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. - raw chicken over unwashed produce, walk in unit Warning - From follow-up inspection 2024-02-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - cold smoked salmon sandwiches Warning - From follow-up inspection 2024-02-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Paper towel dispensers at handwash sinks not working/unable to dispense paper towels. Warning - From follow-up inspection 2024-02-19: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2024-02-19: Time Extended

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include date product was packaged and address of the establishment that prepared and packaged the food. - grab and go yogurts, salads Warning - From follow-up inspection 2024-02-19: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 near handsink at front counter - 1 at cookline Warning

High Priority - Raw animal food stored over or with unwashed produce. - raw chicken over unwashed produce, walk in unit Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon over dressings, reach in cooler at front line Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - prep line at front counter cold holding: cut tomatoes (54F); chick peas (52F); kidney beans (54F); washed cut lettuce (48F); cheese (56F); hummus (60F); cheese (62F); chopped tomatoes (62F) all less than 1 hour per manager - kitchen prep unit, cold holding: cheese (45F); salmon (46F); cream cheese (47F); thermostat turned up while unit was being cleaned, per Operator - cooler under beverage dispensers: milk, 47F; almond milk, 47F; Warning

High Priority - Vacuum breaker missing on fresh water outlet of splitter added to mop sink faucet. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - cold smoked salmon sandwiches Warning

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/ Corrected On-Site Warning

Intermediate - Paper towel dispensers at handwash sinks not working/unable to dispense paper towels. Warning

Intermediate - Time/temperature control for safety food not ambient cooled to 41F prior to displaying for self-service. - yogurt, pudding in display cooler Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphones on prep tables Warning

Basic - In-use tongs stored on equipment door handle between uses. - oven Corrected On-Site Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include date product was packaged and address of the establishment that prepared and packaged the food. - grab and go yogurts, salads Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and Salmon on rack directly over bulk produce in walk in cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over containers of sauces. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table in kitchen- Sliced tomato 57F Sliced mozzarella cheese 50F cream cheese and chives 51F sliced ham 50F sliced chicken 52F reach in on line- Sausage patty 47F sliced cheese 47F chopped cherry tomato 47F shredded cheese 46F House made salsa 48F Feta cheese 49F Per operator items in unit less than 3 hours, returned items to walk in cooler for temperature recovery. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In unit for less than one hour, per operator. Operator discarded remaining amount. Quinoa 110F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer in kitchen. Can opener

Basic - Bowl or other container with no handle used to dispense food. Bowl in side of Quiona cooker. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cambros stored on shelf next to ice machine.

Basic - Food stored on floor. White bucket of sauce on floor in kitchen next to oven. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer. Long reach in freezer next to ice machine.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Soiled knife stored on top of Ice machine. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Shelf on bottom of prep table in front of burner stove in kitchen.

High Priority - Raw animal food stored over or with unwashed produce. 1)Raw chicken over unwashed vegetables in walk in cooler . 2) raw whole shell eggs and raw sausage patties behind ready to eat sliced cheese on the sandwich cooler on the front line.Corrected On-Site Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw marinated chicken over raw salmon on speed rack in walk in cooler Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 60 Crispy cooked chicken 61 Front service line Placed on ice and in walk in cooler. 45 minutes later it was 43 for both items Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice pilaf at beginning of service line 127, lid off and temp was turned down, manager placed in oven to reheat rapidly. 20 minutes later 187F Corrected On-Site Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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/ Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. They use time plan for their hot food and have times and discard after four hours. Provided time plan to operator and assisted with filling out. Corrected On-Site Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Eggs to order Emailed consumer advisory to manager and she printed and placed by register. Corrected On-Site Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Green rubber spatulas on the front counter Warning

Basic - Cutting board has cut marks and is no longer cleanable sandwich reach in cooler by register . Warning

Basic - Food stored on floor. Cases of water on floor in hallway with restrooms. Warning

Basic - Ice buildup in reach-in freezer next to ice machine Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go cooler by the front counter. Warning