FLAMINGO CAFE

Intermediate - - From initial inspection : 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/ Edmund Dayan 1/22/2023 operators certified food manager certification expired, discussed with operator to renew. Repeat Violation Admin Complaint - From follow-up inspection 2026-01-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple eggs Benedict on menu with indication items are served raw or undercooked, discussed with operator to apply identification to menu. Repeat Violation Admin Complaint - From follow-up inspection 2026-01-23: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen acoustic ceiling tiles not smooth or easily cleanable, discussed with operator. Warning - From follow-up inspection 2026-01-23: Time Extended

Basic - - From initial inspection : Basic - Food stored in a prohibited area. Pancake mix stored in hot water heater room, discussed with operator to remove product. Warning - From follow-up inspection 2026-01-23: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler rusted and pitted, discussed with operator to repair or replace. Warning - From follow-up inspection 2026-01-23: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers handling soiled dishes and without washing hands servers handling fresh plates of customer foods to take to tables, discussed with operator employees washed hands. Corrected On-Site Repeat Violation Admin Complaint

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 raw shell eggs and without washing hands employee handled spinach to prepare omelette, discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up visibly soiled cloth from top of raw shell eggs to wipe hands, after without washing hands employee handled clean plate to prepare biscuits and gravy, discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating at time of inspection and operating on expired DBPR license, discussed with operator to renew. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw steak stored directly above hash browns, discussed with operator who corrected storage of products. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above beef base, discussed with operator who corrected storage of products. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on meat slicer, discussed with operator who killed roach and clean and sanitized area. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Establishment uses time is a public health control for multiple products sausage gravy. Hollandaise sauce, cooked grits, creamer, butter, coned beef hash, cook potatoes, raw shell eggs, products marked on time is a public health control 7:00-11:00 and products not discarded at end of time. Warning

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Establishment uses time is a public health control for multiple products sausage gravy. Hollandaise sauce, cooked grits, creamer, butter, coned beef hash, cook potatoes,raw shell eggs, products marked on time is a public health control 7:00-11:00 and products not discarded at end of time. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of clean up poster. 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. Discussed with operator and emailed clean up poster. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked potatoes (51F - Ambient Cooling) at 10:00 since 9:30 to 52F at 10:15; sliced to tomatoes (45F - Cooling) at 10:00 since 8:00 to 45F at 10:15, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator who moved products to walk in freezer. Corrective Action Taken Warning

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/ Edmund Dayan 1/22/2023 operators certified food manager certification expired, discussed with operator to renew. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Operator used hand washing sink to fill sanitizer bucket, discussed with operator. Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple eggs Benedict on menu with indication items are served raw or undercooked, discussed with operator to apply identification to menu. 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. Per operator one new employee who started one week ago not informed of reporting responsibilities, discussed with operator and emailed form. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with accumulation of soil residues p, discussed with operator to clean and sanitize. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen acoustic ceiling tiles not smooth or easily cleanable, discussed with operator. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen above table with meat slicer and dough mixer has accumulation of dust debris, discussed with operator to clean and sanitize. Warning

Basic - Food stored in a prohibited area. Pancake mix stored in hot water heater room, discussed with operator to remove product. Warning

Basic - Food stored on floor. In kitchen bucket of cooked potato's stored on floor, discussed with chef who removed product from floor. Corrected On-Site Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler rusted and pitted, discussed with operator to repair or replace. Warning

Intermediate - - From initial inspection : 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/ Edmund Dayan 01/22/-2018-2023 expired Warning - From follow-up inspection 2025-09-17: Edmund Dayan 01/22/-2018-2023 expired Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu multiple Eggs Benedict dishes without and indication that these items are served raw/ undercooked. Warning - From follow-up inspection 2025-09-17: On menu multiple Eggs Benedict dishes without and indication that these items are served raw/ undercooked. 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/ Edmund Dayan 01/22/-2018-2023 expired Warning - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Admin Complaint - From follow-up inspection 2025-09-17: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the establishment and started touching clean equipment and cooler handles without washing their hands- educated operator - employee washed hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cookline area employee cracked raw shell eggs and then handled clean plates and plated grits for order- educated operator - employee washed hands properly. Corrective Action Taken Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes then did handled clean dishes without change going gloves and washing their hands- educated operator- employee washed hands properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline area - non food grade brown paper towels in direct contact with bacon on plate- operator removed. Corrected On-Site Warning

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/ Edmund Dayan 01/22/-2018-2023 expired Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in handwash sink Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu multiple Eggs Benedict dishes without and indication that these items are served raw/ undercooked. 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/ Edmund Dayan 01/22/-2018-2023 expired Warning

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. At time of inspection an unnecessary male person was inside the food prep/ kitchen area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and wallet stored over clean dishes- operator removed. Corrected On-Site Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Admin Complaint

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled wiping cloths stored on cutting board- operator removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - - From initial inspection : 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/ Edmund Dayan 01/22/2018-01/22/2023 Repeat Violation Warning - From follow-up inspection 2025-03-14: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning - From follow-up inspection 2025-03-14: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2025-03-14: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning - From follow-up inspection 2025-03-14: 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. Dishwasher (Chlorine 0ppm)-corrected to 100ppm Corrected On-Site Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At kitchen area- employee left through back door and proceeded to handle food and clean utensils without changing gloves and washing their hands- educated operator - employee washed hands. Corrective Action Taken Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dinning room - employee on handled dirty dishes and then proceeded to handle clean dishes without changing gloves and washing their hands- educated operator employee washed hands. Repeat Violation Admin Complaint

High Priority - Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At cookline area - shredded cheese, sliced cheese, sausage links, sausage pattys, cut spinach , cut ham, sliced tomatoes, raw shell eggs, pooled eggs, grits, hash browns, sausage gravy not discarded at end 7AM-11AM -4 hour time frame - see stop sale. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by cookline - raw shell eggs stored over container of sauce - operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At dining room area- employee with gloves on handled dirty dishes then proceeded to handle clean silverware for guests with out changing their gloves and washing their hands- educated operator -employee washed hand's properly. Warning

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At cookline area - shredded cheese, sliced cheese, sausage links, sausage pattys, cut spinach , cut ham, sliced tomatoes, raw shell eggs, pooled eggs, grits, hash browns, sausage gravy not discarded at end 7AM-11AM- 4 hour time frame - see stop sale. Admin Complaint

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/ Edmund Dayan 01/22/2018-01/22/2023 Repeat Violation Warning

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning

Basic - Raw fruits/vegetables not washed prior to preparation. At cookline area- in use bananas with stickers still attached- educated operator- employee removed and stored properly. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Damp/ soiled wiping cloth stored on cutting board at cookline. Corrected On-Site Warning

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

Basic - Wiping cloth sanitizing solution stored on the floor- operator replaced and stored properly. Corrected On-Site Warning

High Priority - Non-food grade cloth towel used as liner for pan Cloth in direct contact with bacon used to line the pan on top of fryers Removed Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over raw sausage in walk-in freezer; stored properly Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone and touched biscuits before washing hands and changing gloves; educated; employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (43-48F - Cold Holding); sliced tomatoes (43-48F - Cold Holding); in cold holding at cook line; food overstocked; food not prepared or portioned today; food out of temperature for approximately 30 minutes; Smaller portions made; Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Edmund Dayan 1/22/2018 Repeat Violation 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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at expo line Provided Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed new form;

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Food stored on floor- batter in walk-in cooler Advised to store properly Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation - From follow-up inspection 2024-04-25: Time Extended - From follow-up inspection 2024-04-26: 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/ Repeat Violation - From follow-up inspection 2024-04-25: Time Extended - From follow-up inspection 2024-04-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation - From follow-up inspection 2024-04-25: Time Extended - From follow-up inspection 2024-04-26: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- kitchen - From follow-up inspection 2024-04-25: Time Extended - From follow-up inspection 2024-04-26: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside- back door to kitchen - From follow-up inspection 2024-04-25: Time Extended - From follow-up inspection 2024-04-26: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair - in the kitchen - From follow-up inspection 2024-04-25: Time Extended - From follow-up inspection 2024-04-26: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on the hallway by women's restroom door; - From follow-up inspection 2024-04-25: At dishmachine area approximately 1 live roach crawling on clean bucket- operator removed and sanitized area. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation - From follow-up inspection 2024-04-25: 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/ Repeat Violation - From follow-up inspection 2024-04-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation - From follow-up inspection 2024-04-25: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- kitchen - From follow-up inspection 2024-04-25: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside- back door to kitchen - From follow-up inspection 2024-04-25: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair - in the kitchen - From follow-up inspection 2024-04-25: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. boiled potatoes (98-115F - Cooling) at 10:40 to 120 F at 11:12 since 10:15 in big plastic buckets on prep table at back kitchen; at this rate food will not reach 70 F within 2 hours; food moved inside walk-in cooler; Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loading dirty dishes and unloading clean ones without washing hands; advised to wash hands

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed Approximately 20 live flies at servers area by soda boxes next to soda dispenser 2 live flies in the managers office next to dry storage ; 1 live fly by drain next to walk-in cooler 2 live flies on the hallway by restrooms

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on the hallway by women's restroom door;

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line numerous times to bring food out of walk-in cooler and started to work with food without changing gloves; advised to change gloves; Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (50F - Cold Holding); sausage patties (50F - Cold Holding); at cook line; as per operator foods not prepared or portioned today; food out of temperature for 2 hours; operator closed cooler; Corrective Action Taken Repeat Violation

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- raw shell eggs at cook line ; as per operator on time since 10:00 am; advised to time mark;

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

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/ Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by expo line

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks next to milkshake machine at servers' area;

Basic - Exterior door has a gap at the threshold that opens to the outside- back door to kitchen

Basic - Floor not cleaned when the least amount of food is exposed- heavy debris behind all equipment at servers area;

Basic - Floor tiles missing and/or in disrepair - in the kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- soda nozzles at soda dispenser at servers area;

Basic - Wall soiled with accumulated grease, food debris, and/or dust- at cook line

Basic - Water leaking from pipe under three compartment sink; water leaking into plastic container; faucet/handle- at handwash sink at cook line

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

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. make table - boiled eggs (46F - Cold Holding); American cheese (48F - Cold Holding); chopped cheddar cheese blend (46F - Cold Holding) operator states held in unit overnight and more than 4 hours - all the above TCS foods were not prepared or portioned today - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - boiled eggs (46F - Cold Holding); American cheese (48F - Cold Holding); chopped cheddar cheese blend (46F - Cold Holding) operator states held in unit overnight and more than 4 hours - all the above TCS foods were not prepared or portioned today - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cooling - sliced tomatoes 58f 9:30 cooling since 8:00 recheck 9:45 58f - held in the top unit of the make table in a plastic container- operator moved to walk in cooler to facilitate the cooling process. Corrective Action Taken 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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes and cooked sausage prepared over 24 hours - operator date marked. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on prep table - operator removed. Corrected On-Site Warning

Basic - Food not stored at least 6 inches off of the floor. Cases of OJ on walk in floor. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle with oil not labeled. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked potatoes - operator moved raw burgers to freezer. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler - chili, cooked potatoes operator states prepared prior morning over 24 hours. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. TPHC PROCEDURES FOOD 7am-11am - at 11:20 still on hot line HOT - mashed potatoes, grits, oatmeal, sausage, potatoes COLD - Corned beef hash, sausage, potatoes, eggs. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - chili (47°F - Cold Holding); cooked potatoes (47°F - Cold Holding); Cole slaw (45°F - Cold Holding); butter (45°F - Cold Holding); cooked turkey breast (48°F - Cold Holding) operator states not portioned or prepared today held in the wall in cooler over 4 hours - See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - chili (47°F - Cold Holding); cooked potatoes (47°F - Cold Holding); Cole slaw (45°F - Cold Holding); butter (45°F - Cold Holding); cooked turkey breast (48°F - Cold Holding) operator states not portioned or prepared today held in the wall in cooler over 4 hours - See Stop Sale. Warning

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. TPHC PROCEDURES FOOD 7am-11am - at 11:20 still on hot line HOT - mashed potatoes, grits, oatmeal, sausage, potatoes COLD - Corned beef hash, sausage, potatoes, eggs. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - flip top cooler - American cheese (58°F - Cold Holding); chicken salad (53°F - Cold Holding); tuna salad (58°F - Cold Holding) at 10:45 recheck 60 mins all temperatures remained the same. Operator moved to freezer for quick chill. Corrective Action Taken Warning