FRUTELLA

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. Yogurt in maketable cooler at front counter closest to register, opened on Monday per operator. No date mark.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in front of standup reach-in freezer dusty.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pink employee drink container stored on prep table with single service cups and utensils at front counter. Operator removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt, per operator, not separated food for the public in standup reach-in cooler by triple sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee cutting fruits with bracelets and watch.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scream scoops stored in water temping 60F, operator removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and blueberries stored over condensed milk in standup reach-in cooler across from triple sink.

Intermediate - - From initial inspection : 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. Only observed 4 out of 13 employees. Warning - From follow-up inspection 2025-07-17: Time Extended

Basic - Cleaned and sanitized equipment or utensils not properly stored. On the dry storage rack.

Basic - Food not stored at least 6 inches off of the floor. Cans of caramel .

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

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2023-08-07: 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 2023-08-07: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer.. Warning - From follow-up inspection 2023-08-07: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Box of cup stored on dining area floor. Warning - From follow-up inspection 2023-08-07: Time Extended

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ppm. Corrected to 100ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish wash area. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. Bottled water.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - No copy of latest inspection report available.

Basic - Single-service articles improperly stored. Floor. Cups.

Intermediate - No probe thermometer provided to measure temperature of food products.

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