PETE'S RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger over cooked soup. Items moved. 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. Lemon soup date mark added. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on two door reach in.

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. Sherry H and expired for Nick. Warning - From follow-up inspection 2025-08-08: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in ware washing area blocked by trash can. Operator relocated. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled sanitizer bucket in handwash sink. Discussed with owner.

Intermediate - No soap provided at handwash sink. No soap at handwash sink in ware washing area. Operator refilled soap. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. No water available. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Ground beef stored with unwashed cabbage. Operator moved ground beef to gain compliance.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 45F cold hold. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food that has been removed from its original container not labeled with common name Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (49F - Cold Holding,second temperature 43F cooling); ham (47F - Cold Holding Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Food film stored on hand wash sink. Operator removed film Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu as containing raw ingredients Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator stated that food thawing on the counter is personal food for home. Food not identified as personal food

Basic - Floors not maintained smooth and durable. Cook line Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles used on cook line contain food removed from its original container and are not labeled with common name Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Ground beef packaged stored over unwashed vegetables, bacon stored over unwashed tomatoes. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 54F cold hold. Operator placed on ice for quick cool.

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. Discussed and provided handout pertaining to vomit and diarrheal events.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified as having raw ingredients. Operator posted a sign disclosing raw ingredient on poached eggs. Operator will permanently place on menu Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided employee agreement

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floors not maintained smooth and durable.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled. Discussed the importance of labeling all food that is removed from its original container with its common name

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hoursBrown gravy made from drippings 47F cooling over night see stop sale

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. Chlorine sanitizer 0ppm in dishwasher. Operator to utilize 3 compartment sink to sanitize dishes until dish washer can be repaired

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brown gravy cooled over night 47F

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, potato salad

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored above single service items behind the front counter. Employee moved items Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board of prep table.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator rinsing wiping cloth in sink and wiping prep table. No sanitizer

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can Repeat Violation

Intermediate - No soap provided at handwash sink. Hand wash sink next to dish washer Corrected On-Site

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.

Basic - Food stored on floor. Jar of pickles and 2 liter soda on floor in walk in cooler Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by trash pails. Pails removed after discussion with operator. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle on storage shelf in kitchen. Operator labeled bottle (degreaser) after discussion. Corrected On-Site

Basic - Food stored on floor. Observed jar of pickles stored on floor in Walk in cooler. Operator removed pickles and placed on shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand wash sign missing from hand wash sink at rear prep area.will provide operator with proper sign. Corrective Action Taken

Basic - Open dumpster lid. Operator closed lid after discussion. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils not inverted in containers on cook line. Operator inverted utensils after discussion. Corrected On-Site