KEESE'S

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed beef above cooked potatoes. Operator placed raw beef on lower shelf. Corrected On-Site Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed plastic container stored on floor by 3 compartment sink.

Basic - Food stored on floor. Observed plastic container plastic container of rice stored on floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at77 degrees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the bottom on food warmer display soiled with food debris.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles with oil, not labeled.

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between flip top refrigerator and table. Warning - From follow-up inspection 2026-01-09: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observe multiple squeeze bottles not labeled Warning - From follow-up inspection 2026-01-09: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at 3 compartment sink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching sugar in plastic container.

Basic - Working containers of food removed from original container not identified by common name Observed plastic container of oil , water and multiple sauces in unlabeled squeeze bottles..

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw salmon not in commercial packaging over French fries at tall stainless reach in freezer. Raw fish over chicken peas and fully cooked chicken, raw chicken over pickles at tall stainless reach in cooler. Warning - From follow-up inspection 2025-06-10: Observed Raw shrimp over hummus, raw ground beef over sour cream at stainless reach 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 2025-06-10: Not available at time of inspection. 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. Not available at time of inspection. Warning - From follow-up inspection 2025-06-10: Not available at time of inspection. Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Observe blue substance in unlabeled spray bottle. Operator labeled. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observe at shelf by 3 compartment sink.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observe stock pot on floor in front kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe rear wall and paper towel dispenser by 3 compartment sink.

Basic - Single-service articles improperly stored. Observe plastic Togo bags stored on floor.

Intermediate - Spray bottle containing toxic substance not labeled. Observe red substance in unlabeled spray bottle. Operator labeled spray bottle. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observe between table and flip top refrigerator. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw sausage above cooked black beans. Operator placed raw sausage on lower shelf. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observe beef defrosting at room temperature.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw pork sausage above hummus. Operator placed raw pork on lower shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator ; sliced tomato,hummus,yogurt,beef,chicken,cut lettuce,cooked vegetables (44-45F - Cold Holding). Operator moved all tcs food to draw refrigerator. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observe chlorine sanitizer at 200 ppm. Operator correct to 75ppm. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observe near 3 compartment sink. Observe remove cardboard from shelf. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observe at front counter coo line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vents soiled with grease,and reach in freezer soiled with food.

Basic - Stored food not covered. Observe meatballs in reach in freezer not covered. Operator discarded. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Three six liter containers of cooked pasta (44-48F- Cooling) in two door reach at back prep area. Per operator, food cooked at 3:30 am and placed inside cooler. Pasta tightly covered. Food did not reach 41F within 6 hours. See stop sale. Corrective Action Taken 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. Operator observed cutting tomatoes with bare hands. Educated operator on barehand contact with ready to eat food. Tomatoes are for later use. Operator washed hands and put on gloves. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged stored over commercially packaged mango in reach in freezer at back prep area. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Three six liter containers of cooked pasta (44-48F- Cooling) in two door reach at back prep area. Per operator, food cooked at 3:30 am and placed inside cooler. Pasta tightly covered. Food did not reach 41F within 6 hours. See stop sale. Corrective Action Taken Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (37-50F - Cold Holding). Operator states raw beef was to be prepped. Food left out for less than four hours. Operator not actively handling food. Food moved to cooler. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing sanitizer substance not labeled at front counter next to register. Operator labeled. Corrected On-Site

Basic - Buckets of rice stored on floor. Operator stored properly. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside tall reach in cooler on back area cooked chicken (48°F - Cooling); cooked pasta (48°F - Cooling). Per operator products cooling since yesterday. Products did not cooled to 41°F or below within six hours. Operator discarded.See Stop Sale.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee blow air from his mouth into the inside of the gloves followed by putting on the gloves, followed by handling food. Operator removed gloves, washed hands and putted on new gloves. 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. Observed inside 4 drawer cooler under flat top grill ; raw burgers (48°F - Cold Holding); raw beef (48°F - Cold Holding); cheese (48°F - Cold Holding); ranch dressing (48°F - Cold Holding). Per operator all products stored inside cooler since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside tall reach in cooler on back area cooked chicken (48°F - Cooling); cooked pasta (48°F - Cooling). Per operator products cooling since yesterday. Products did not cooled to 41°F or below within six hours. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside 4 drawer cooler under flat top grill ; raw burgers (48°F - Cold Holding); raw beef (48°F - Cold Holding); cheese (48°F - Cold Holding); ranch dressing (48°F - Cold Holding). Per operator all products stored inside cooler since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale. Repeat Violation Admin Complaint

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.