NEWPORT DINER

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. Warning - From follow-up inspection 2025-08-07: 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 raw shell eggs and then handled clean plate to serve fully cooked eggs without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

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 (AOP). Employee touched sliced banana pieces while placing on top of yogurt to be served cold to customer with bare hands, employee properly washed and dried hands immediately prior, establishment has no approved AOP. Operator put on gloves to continue touching ready to eat food. Corrected On-Site

High Priority - Employee washed hands with no soap. Employee cracked raw shell eggs and then washed hands with no soap and then handled ready to eat cheese while placing on top of cooked eggs. Operator discussed with employee who then washed hands properly with soap, discarded eggs with cheese. 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. At walk-in freezer; portioned plastic bag of raw chicken stored over raw beef. Operator moved raw chicken to bottom shelf. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep table next to cook line; raw shell eggs (69F - Ambient Air Temperature Cold Holding). Operator stated held at room temperature less than 1 hour, moved to reach in cooler ambient air temperature 38F. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; cut tomatoes and lettuce (50F - Ambient Cooling 8:50am/54F 9:20am). Operator stated items cut at 7:00am, stored overfilled/in shallow pan, at this rate will not reach 41F within 4 hours, removed overfilled portion, replaced shallow pan with deeper pan. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance (degreaser) not labeled. Advised Operator to label chemicals.

Basic - Ice buildup in walk-in freezer.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At front counter; Employee handle dirty dishes, then proceeded to hold clean dishes with food and served to customer. Operator educated employee Employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; sliced tomatoes (48F - Cold Holding); Not prepared or portioned today, Per operator item was placed in cooler less than four hours. Operator removed to walk-in cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. At Cookline; Cleaning chemical on shelf above prep area. Advised operator to store properly. Operator removed 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. At walk in cooler; Cooked vegetable soup, cooked pasta prepared onsite and held for two days, not date marked. Advised operator to date mark food prepared and held for more than 24 hours. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; raw sausage stored over plastic wrapped/portioned cooked roast beef. Operator moved raw sausage to lower shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line glass door reach in cooler; raw bacon stored over cooked potatoes. Operator moved raw bacon to different cooler. Corrected On-Site

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/ Fritz Jean-Louis 7/21/18 (Expired 7/21/23). Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; mashed potatoes, no date mark. Operator stated mashed potatoes were prepared 2 days prior, applied appropriate date mark. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At cook line; spray bottle containing degreaser, not labeled. Operator labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter Display cooler; key lime pie (50°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler less than 2 hours, moved to low boy reach in cooler. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site

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/ Fritz Jean-Louis 7/21/18 (Expired 7/31/23).

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At expo line hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line; employee cellphone and keys sitting on shelf over cook line next to clean plates. Operator removed. Corrected On-Site

Basic - Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth in use on cutting board. Operator removed. Corrected On-Site

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. Emailed to operator. Advised to print and post.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice machine ice scoop stored on soiled top of ice machine. Manager removed scoop to be washed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Pork chops thawing in a pan in standing water on three compartment sink drain board. Still frozen.Manager put in sink and turned on cold water. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm, manager changed the solution chlorine 100 ppm Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at hose Bibb at mop sink. Warning - From follow-up inspection 2022-11-08: Same Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in the Kitchen area. Explained Repeat Violation Warning - From follow-up inspection 2022-11-08: Same Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several ceiling tiles showing water damage. Warning - From follow-up inspection 2022-11-08: Same Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half n half (47°F) per employee had it on counter for awhile. Was put in reach in cooler to cool faster. Corrective Action Taken

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. Expired 1-3-21.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ice buildup in walk-in freezer.

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 Test 0ppm. Three compartment sink 0ppm.Advised to set up three compartment sink with chlorine units both dish washer and three compartment sink is repaired. Three compartment sink was set up correctly 50ppm. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook crack eggs with gloves, then with same gloves served ready to eat French toast and pancakes. Reviewed with cook hand washing procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice pudding (47°F); butter (44-47°F); heavy cream (47-51°F) observed one side of the cooler with ambient of 49-51°F the other side is 42°F. Per employee that side gets opened all day. Advised food must stay below 41°F, can use ice, timer, or keep cooler colder. Was moved to walk in cooler for fast chill. Per employee food was below 41°F when she opened at 6am. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in walk in cooler with no date mark and made more than 24 hours

Basic - In-use tongs stored on equipment door handle between uses. Cook removed. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Next to walk in cooler. Repeat Violation

Basic - Trash receptacles not provided where needed in establishment. Next to hand sink in kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. First test 0ppm, second test 50ppm. Corrected On-Site