FREDDIE'S RESTAURANT

High Priority - - From initial inspection : 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,operator set up 3 compartment sink Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-12-16: Dish machine 0 ppm, lots of soap in machine. It appears that there are 2 jugs of sanitizer connected and 1 rinse aid. operator will call for repair Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Florim, owner - From follow-up inspection 2025-12-16: Time Extended

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. Lana Freddy Joe Joe K. - From follow-up inspection 2025-12-16: Lana, Freddy, Joe Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath screen door at rear exit of kitchen - From follow-up inspection 2025-12-16: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under prep tables in front line area Baseboards near rear exit of kitchen soiled - From follow-up inspection 2025-12-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease. Sides of cooking equipment in cook line area - From follow-up inspection 2025-12-16: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-12-16: 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. 0ppm,operator set up 3 compartment sink Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cucumbers in walk in cooler. Employee corrected shelves. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. turkey (49F - Cold holding); ham (48F - Cold holding); chicken salad (48F - Cold Holding); tuna salad (48F - Cold Holding); pancake batter (48F - Cold Holding); hollandaise (49F - Cold Holding);(51F - Cold Holding); chili (49F - Cold Holding); Swiss cheese (48F - Cold Holding); American cheese (49F - Cold Holding); raw bacon (51F - Cold Holding); tzatziki (50F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, operator states they did not take temperatures in cooler this morning and did not get a delivery. See stop sale. turkey (49F - Cold holding); ham (48F - Cold holding); chicken salad (48F - Cold Holding); tuna salad (48F - Cold Holding); pancake batter (48F - Cold Holding); hollandaise (49F - Cold Holding); chili (49F - Cold Holding); Swiss cheese (48F - Cold Holding); American cheese (49F - Cold Holding); raw bacon (51F - Cold Holding) tzatziki (50F - Cold Holding) Repeat Violation Admin Complaint

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. Cooked sausage and raw shell eggs. Operator time marked. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Lubricant spray stored on prep table in dish machine area

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 12/8

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink in front line area

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Florim, owner

Intermediate - No soap or paper towels provided at handwash sink in prep area. Operator provided soap and paper towels Corrected On-Site

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. Lana Freddy Joe Joe K.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard under cooking equipment in cook line area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverage cups on back prep table by dish machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone, chargers and speaker on back prep table/shelf

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath screen door at rear exit of kitchen

Basic - Floor soiled/has accumulation of debris. Under prep tables in front line area Baseboards near rear exit of kitchen soiled

Basic - Food stored on floor. Soda bag in a box cases on floor in front line area

Basic - Nonfood-contact surface soiled with grease. Sides of cooking equipment in cook line area

Basic - Open dumpster lid.

Basic - Walk-in cooler shelves with rust that has pitted the surface.