SMASHBURGER

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table cheese sauce (125F - Hot Holding), staff increased temperature Corrective Action Taken

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/ 4 employees present with no certified food manager Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf above meat cooler, removed Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with no beard guard

Basic - In-use tongs stored on equipment door handle between uses. Handle in front of flat top Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line was observed using his cell phone, then proceeded to put on gloves with no hand wash prior to cooking on flat top, discussed proper hand washing procedures with manager

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - raw beef (49F - Cold Holding); bean burger (55F - Cold Holding); sliced cheese (58F - Cold Holding). Per manager, cooler repaired earlier in the day, items held less than 4 hours, moved to walk in freezer. Retemp beef 43F, cheese 42F, bean burgers 42F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Base pads around nozzles on soda machine soiled

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/ 5 employees present with no certified manager present

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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to fry warmer

Basic - Employee with ineffective hair restraint while engaging in food preparation. Two employees on cook line with no hair restraints, one employee it's hat attached to belt

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under fryers

Basic - In-use tongs stored on equipment door handle between uses. On handle in front of grill

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. Per district manager, no proof of training available for staff hired over 60 days Warning - From follow-up inspection 2025-03-17: Spoke to GM Valeria Brown by phone, advised no proof of food handler training available for employees hired over 60 days at time of callback inspection. 509.049(5) FS: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used. Admin Complaint

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Current food manager A. Thurston unable to provide proof of valid CFM (held position over 30days). Regional manager only person with valid CFM. Inspector informed management that someone with a valid CFM is required on site when 4 or more employees present (currently three employees)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on soda machine soiled Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over prep cooler in kitchen, removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on monitor and wall bracket over cook line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on self service soda machine soiled 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/ 4 employees present with no valid CFM

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No sanitizer chemical connected to dish machine. Manager advised three compartment sink used for sanitizing all equipment

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink set up as rinse, wash sanitize. Discussed proper procedures with manager

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop at front counter in 105F water Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face with gloves then proceeded to continue working on cook line with no glove change or hand wash. Discussed proper hygiene with staff

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over black bean burger, order corrected Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (101F - Hot Holding) on cook line, item moved to flat top for reheating Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on self service soda machine soiled

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Labels on triple sink not in correct order, discussed proper cleaning with operator

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops in standing water at front counter 112F Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of food debris under lid of coolers on cook line Accumulation of grease on sides of flat top Repeat Violation

Basic - Unclean building components, attachments or fixtures. Accumulation of dust on air intake vent in walk-in cooler

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in prep area. Ice chute on self service soda machine soiled with black mold like substance. Magnetic knife rack in prep area with visible rust Warning - From follow-up inspection 2023-06-06: Cutting boards stained 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. One employee with valid food handler certificate Warning - From follow-up inspection 2023-06-06: Observed no employee training certificates. If this violation is observed as a repeat upon the next inspection an immediate administrative complaint will be issued. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2023-06-06: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bluetooth speaker on prep cooler, phone on prep table, removed during inspection Corrected On-Site Warning - From follow-up inspection 2023-06-06: Phone on back prep table. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over black bean raw beef pattie's in walk-in cooler. Shell eggs over dipping sauce in walk-in cooler. Operator rearranged Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef patty then proceeded to handle clean utensils without changing gloves and washing hands. Discussed proper hand washing procedures

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in coolers on cook line: sliced pepper jack cheese (48F - Cold Holding); sliced cheddar cheese (46F - Cold Holding); shell eggs (50F - Cold Holding); sliced tomatoes (48F - Cold Holding); smash sauce (51F - Cold Holding); shredded cheese (51F - Cold Holding); blue cheese (52F - Cold Holding) operator placed ice bin under each item. Retemp sliced pepper jack 43F, sliced cheddar 43F, smash sauce 43F, cut tomatoes 42F, blue cheese 43F, shredded cheddar 46F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 91 degrees Fahrenheit on cook line at 2:10pm. Operator stated butter reheated at 10:00am, butter voluntarily discarded. Advised operator about time as a public health control and provided procedures.

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 in walk-in cooler, opened 10/16. Butter in walk-in cooler opened 10/16.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute and soda nozzles on self service soda machine soiled

Basic - Cutting board has cut marks and is no longer cleanable.on cook line

Basic - Employee with no hair restraint while engaging in food preparation. Multiple male employees on cookline

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle scoop in sugar bin under self service counter touching food

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer at cook line soiled. Interior of reach in freezer soiled with food debris

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened personal drinks on top shelf in walk-in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mops not hung in mop sink