JOHN G'S

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over beans at tall stainless reach in cooler, raw smoked salmon over sliced vegetables at small flip top cooler by range oven. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2026-03-11: Observed Raw steak over baked beans at tall stainless reach in cooler. Operator stored products properly. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: cut melons (54-61F - Cold Holding); pooled raw shell eggs (47F - Cold Holding); on counter: pancake batter (57F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time mark for remaining 3 hours. ; butter sauce (56F - Cold Holding) ; 2 door flip top across from range oven: beef patties (45F - Cold Holding); corned beef (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved products to walk in cooler. Corrective Action Taken Warning - From follow-up inspection 2026-03-11: Flip top across from range oven: sausage 47F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours hours. Operator moved products to walk in cooler. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. Warning - From follow-up inspection 2026-03-11: Same. Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, rechecked 100ppm. Corrected On-Site Warning - From follow-up inspection 2026-03-11: Sanitizer bucket chlorine sanitizer 10ppm. Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. Canned tomatoes, navy beans dented to seam of can at storage rack. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over beans at tall stainless reach in cooler, raw smoked salmon over sliced vegetables at small flip top cooler by range oven. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (59F - Cold Holding) Observed on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time mark for remaining 3 hours. Time control procedure emailed to operator. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: cut melons (54-61F - Cold Holding); pooled raw shell eggs (47F - Cold Holding); on counter: pancake batter (57F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time mark for remaining 3 hours. ; butter sauce (56F - Cold Holding) ; 2 door flip top across from range oven: beef patties (45F - Cold Holding); corned beef (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved products to walk in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On range oven no flame: mushrooms (127F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Operator reheated product on stove to 165+F. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on can opener blade. Operator removed, cleaned and sanitized blade. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. Warning

Basic - Insect control device installed over food preparation area. Bug light over canned tuna and clean plates on prep table in kitchen. Operator removed plates and tuna. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, rechecked 100ppm. Corrected On-Site Warning

High Priority - Cook cracked raw shell eggs and then plated toast without washing hands. Cook went to wash his hands. Corrected On-Site Repeat Violation Admin Complaint

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. Cook plating toast with bare hands. Cook went to wash his hands and put gloves on. Corrected On-Site Warning

High Priority - Establishment under a boil water notice. Employees washing their hands with contaminated water. Manager went to get bottled water for hand washing. Corrected On-Site Warning

High Priority - Raw steak stored over/not properly separated from ready-to-eat lettuce at cook line. Operator removed steak Corrected On-Site Warning

High Priority - Vacuum packaged bacon placed in a container filled with contaminated water to thaw. Establishment is under a boil water notice. Cook removed bacon washed and sanitized package and placed bacon in walk in cooler. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serving Nova salmon, poached eggs, basted eggs, eggs Benedict on special and breakfast menu. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lobster Bisque and soup prepared 2 days ago has no date marked. Manager date marked. Corrected On-Site Warning

Basic - Ice scoop handle in contact with ice to the left of wait station. Operator removed. Corrected On-Site Warning

Basic - In-use scoop in non-time/temperature control for safety sugar not stored with handle above top of food within a closed container. Operator removed scoop. Corrected On-Site Repeat Violation Admin Complaint

Basic - Time/temperature control for safety food thawed in an improper manner. Bacon thawing in standing water. Operator placed in walk in cooler after washing package with clean water and sanitizer. Establishment is under a boil water notice. Corrected On-Site Warning

Basic - Working containers of sugar removed from original container not identified by common name in dry storage area. Cook labeled. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Cook cracked raw shell eggs and then plated ready-to-eat bacon without washing hands. Cook went to wash his hands. 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. Mushrooms (120F - Hot Holding) on cook line shelf. Cook stated mushrooms were grilled about one hour ago and left out on the shelf. Cook reheated mushrooms to 170F and they will be hot held above 135F. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova Bagel Platter, Nova Lox side, containing undercooked salmon and eggs Benedict containing undercooked poached egg ,not disclosed on menu. Warning

Basic - Bowl or other container with no handle used to dispense blue cheese and raisins in prep area. Cook removed. Corrected On-Site Warning

Basic - Ceiling tiles and vent soiled with accumulated food debris, grease, dust, or mold-like substance in front of walk in cooler. Vent also missing a screw and could be loose. Warning

Basic - Ice scoop handle in contact with ice in wait area. Waitress removed. Corrected On-Site Warning

Basic - In-use utensil stored in sanitizer between uses in prep area. Prep cook discarded sanitizer. Recommended using water above 135F to keep utensils. Corrected On-Site Warning

Basic - Opened employee water bottle in a cold holding unit with food to be served to customers on cook line across grill. Cook removed. Corrected On-Site Warning

Basic - Raw chicken stored on floor in walk in cooler. Cook placed on a shelf. Corrected On-Site Warning

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

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Whipped butter dated 12/06. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station make table - rue butter (46F - Cold Holding); herbed chicken (46F); cut tomatoes (46F) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station make table - rue butter (46F - Cold Holding); herbed chicken (46F); cut tomatoes (46F) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Kitchen prep table - pooled eggs (43F-51F - Cold Holding) sitting in a shallow ice bath under 2 hours - operator moved to cooler - reviewed Time Procedures and emailed copy to operator. omelette station small make table -: cooked spinach (57F - Cold Holding); corned beef hash (57F - Cold Holding) not portioned or prepared today removed from walk in cooler under 2 hours - operator moved to walk in cooler. Wait station expo line - butter portions (60F - Cold Holding); cut melon (60F - Cold Holding); cut watermelon (60F - Cold Holding) not portioned r prepared today sitting in a shallow ice bath under 2 hours - operator moved to walk in cooler - reviewed Time Procedures and emailed copy to operator. Corrective Action Taken Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. SafeStaff Certifications. Warning

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in blue cheese - operator removed. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site Repeat Violation Warning

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/ Warning - From follow-up inspection 2022-11-02: Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Time extended until November 22nd as per Palmer.Time Extended Time Extended

High Priority - Cook cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook changed gloves after touching French toast batter, cracking Shell eggs or touching pooled eggs, without washing hands and therefore soiling the fresh pair of gloves with raw egg. Cook than plates bread, bacon and omelette with soiled gloves. Reviewed proper procedures with cook 3 times, when reviewed he washed hands before putting on a fresh pair of gloves. Recommended the use of liquid pasteurized eggs, it will greatly cut hand washing and changing gloves down. Corrective Action Taken Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy 48°F in prep area cooling in flip top cooler since yesterday. See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy 48°F in prep area cooling in flip top cooler since yesterday. Warning

High Priority - Raw ground beef stored over ready-to-eat hot dogs on cook line. Pic reversed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage (98°F-120°F - Hot Holding) on shelf at cook line, for less than one hour. Cook reheated to 178°F for further hot holding. Corrected On-Site Repeat Violation Admin Complaint

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 soap provided at handwash sink at entrance to kitchen. Pic provided. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Plastic bag with employee food stored in 2 door reach in cooler next to entrance to kitchen. PIC removed bag. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust fan in reach in cooler in prep area next to hand wash sink. Warning

Basic - Prep cook drinking from an unenclosed beverage container in a food preparation and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Warning

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At 1st prep area reach in cooler raw hash stored over ready to eat fruit. Raw burger patties stored over ready to eat oatmeal. At 2nd prep area reach in cooler raw fish and beef over butter. Operator switched shelving. Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found 4 rodent droppings found under left shelving in hallway across from kitchen. 4 rodent droppings found under canned goods storage rack in hallway across kitchen 2 rodent droppings found under bread storage across kitchen 4 rodent droppings found Under grill in kitchen. 10+ rodent droppings on ledge behind spare grill in kitchen 10+ rodent droppings on ledge above hand wash sink next to grill. There is no door between hallway and kitchen. Warning

Intermediate - No soap provided at hand wash sink at entrance to kitchen. Operator provided soap. Corrected On-Site Warning

Basic - Designated employee eating in dishwashing area. Reviewed with dish washer to eat in dining room or designated area, dishwasher stopped eating. Corrected On-Site Warning

Basic - Equipment in poor repair. Flip top cooler across cook line ambient temperature 51°F cook stated all food placed in cooler less than 2 hours ago and cooler empty overnight. Instructed cook to remove all food from cooler. Warning

Basic - Floor and wall junctures not coved in bread storage area. Warning

Basic - Floor area(s) covered with standing water in wall at hallway bread storage area. Warning

Basic - Hole in or other damage to wall at bread dry storage. Warning

Basic - Nonfood-contact surface outside fryer soiled with grease, food debris, dirt, slime or dust. Warning

Basic - Soiled floors at kitchen underneath cooking equipment, refrigerators, ledge above hand washing sink in prep area and under all shelves in dry storage area in hallway. Warning

Basic - Wood food-contact surface not properly sealed under mixer. Warning