MOOD

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-11-05: Same. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. At dish drying rack on food storage containers. Corrected On-Site Warning - From follow-up inspection 2025-11-05: Same. Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Cooked black beans made 9/11 and 9/12, marinara made 9/11, ramen broth (miso paste) made 9/11. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sesame agave sauce (cooked garlic) (51F - Cold Holding) Observed in squirt bottle in a bucket surrounded with ice. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed directly in ice bath. Corrective Action Taken

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. Not available at time of inspection. Bodily fluids procedure sent to operator.

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 0ppm line not submerged into sanitizer bucked. Reviewed with dish washer to make sure pick up line is submerged. Submerged pick up line and primed 100ppm. Corrected On-Site Repeat Violation

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 0 ppm, container empty. Chef replaced container 75ppm. Corrected On-Site

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. French fries 59°F, cooked sunchoke 60°F, cooked sweet potatoes 60°F in drawer under grill , cooked 3 days ago. Chef stated drawer broke.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries 59°F, cooked sunchoke 60°F, cooked sweet potatoes 60°F in drawer under grill , cooked 3 days ago. Chef stated drawer broke. See stop sale

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beans cooked at 1:30, at 2:30 (93°F - Cooling); beans 3:00 (89°-91°F - Cooling), beans are covered with Saran Wrap and a lid, in glass door reach in cooler. Chef placed beans in freezer to cool below 70°F within the next 30 minutes. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided. Corrected On-Site

Basic - Cook eating while preparing food in kitchen and then engaging in wrapping beans. Reviewed proper procedures with cook. Corrective Action Taken

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

Basic - Plumbing system in disrepair cold water handle at hand sink in dish area not functioning properly. Cold water comes on and off.

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. Employee touched fried plant based chicken nuggets assembled them on the sandwich to be send out to customer's table; manager educated and employee washed hands and put gloves on; Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- on the clean dishes rack next to dishwasher Operator removed Corrected On-Site

Basic - Ice scoop handle in contact with ice at server's station Operator stored properly Corrected On-Site

Basic - Soiled dry wiping cloth in use- at cook line Operator discarded Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sweet potatoes (75F - Cooling)at 12:15 to 75 F at 12:30 since 11:00; Brussels sprouts (76F - Cooling)at 12:15 to 76 F at 12:30 since 11:00 ;in reach in drawers at cook line ; foods stored in deep containers and covered; at this rate food will not reach 70 F within 2 hours Foods uncovered and moved to reach in freezer to cool cooked fries (76-75F - Cooling)at 12:15 to 75 F at 12:30 since 11:00 on the speed rack at cook line; at this rate food will not reach 70 F within 2 hours; foods moved to reach in cooler Corrective Action Taken Corrective Action Taken Warning - From follow-up inspection 2022-10-11: Blanched fries 74-75 Cooling on the speed rack next to fryers at 1:25 since 11:00 Food never reached 70° F within 2 hours. Operator placed back in the fryer and restarted cooling process. Admin Complaint

Intermediate - - From initial inspection : 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 - From follow-up inspection 2022-10-11: No proof of employee training at this time Admin Complaint

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area/kitchen

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.

Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine/corrective action taken /operator stored ice scoop properly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.kitchen

Basic - Single-service articles improperly stored.toilet tissue on floor.employee restroom/corrective action taken/operator stored single serving items properly. Corrective Action Taken