DOE DOES DINER

High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. Chlorine sanitizer bucket in front kitchen testing at 0 PPM. Bucket was replenished and now testing at 50 PPM. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching dirty dishes and then switched to touching clean dishes. Manager educated employee and he washed hands. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2026. Operator renewed license during inspection. Corrected On-Site

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. Date missing on open chocolate milk. Employee dated milk for 2/3. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and food slicer soiled with dried food debris. Stained cutting board on reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Sheet pan with containers stored on top of hand handsink next to three compartment sink. Employee moved items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling up container with water from handsink. The inspector educated the employee and the container was moved out of hand handsink. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli coolers on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Store on top of reach in cooler on cook line. Employee moved item. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Blue plastic cups stored at coffee station in dining room area.

Basic - Equipment in poor repair. Torn gaskets on reach in deli coolers across from flat top grill on the cook line and across from bread toasting station. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. In front of handsink next to three compartment sink.

Basic - In-use tongs stored on equipment door handle between uses. Stored on oven handle. Tongs were removed. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interiors soiled with burnt food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand handsink next to three compartment sink. Sign was provided and posted during the inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on deli reach in cooler in prep area.

Basic - Plumbing system in disrepair. Plumbing underneath hand handsink next to three compartment sink. Observed water leaking onto floor after handwashing had occurred.

Basic - Unprotected ice machine in a customer/nonsecure area. Outside ice machine unlocked. Discussed with employee and ice machine was locked it. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine sanitizer bucket. Employee remade sanitizer at 50ppm chlorine. Corrected On-Site

Basic - Equipment in poor repair. Oiler handle broken on cook line Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle on cook line, removed Corrected On-Site Repeat Violation

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to freezers in kitchen

Basic - Unprotected ice machine in a customer/nonsecure area. Out door ice machine in customer accessible area not secured when not in use, staff locked Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over salad dressing in walk in cooler, order corrected Corrected On-Site Warning - From follow-up inspection 2025-02-27: Pooled eggs over salad dressings in walk in cooler, staff corrected order Time Extended Corrected On-Site

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. One certificate expired Repeat Violation Warning - From follow-up inspection 2025-02-27: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation Warning - From follow-up inspection 2025-02-27: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler lid handle broken on cook line Repeat Violation Warning - From follow-up inspection 2025-02-27: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven door handle Repeat Violation Warning - From follow-up inspection 2025-02-27: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter (50F - Cold Holding), staff replaced Corrective Action Taken

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. Two employee training certificates expired

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/c vents soiled over kitchen

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Torn cooler gaskets on cook line Broken cooler handle on cook line

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle, removed Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dry storage room Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Plastic containers in prep room

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

High Priority - Dented/rusted cans present. See stop sale. Dented can of marinara on dry storage shelf.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs on flat top, then proceeded to use cooking utensils without changing gloves or washing hands

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. Dry storage room

Basic - Cutting board has cut marks and is no longer cleanable. Prep room

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of marinara on dry storage shelf.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages over coolers on cook line, removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station Repeat Violation

Basic - Food stored on floor. Pickle buckets on floor in walk-in cooler, moved to shelf Corrected On-Site

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop hanging outside, moved inside for cleaning Corrected On-Site Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep room

Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler Repeat Violation

Basic - Unprotected ice machine in a customer/nonsecure area. Outside ice machine not locked, secured Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket next to toast station 0ppm, replaced 200ppm Corrected On-Site

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 and the time removed from temperature control cannot be determined. See stop sale. Butter packets at wait station, held less than 4 hrs, time mark added Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Can opener blade soiled Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter used to fill up pitches Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/c vents over service line and cook line soiled Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cigarettes and lighter stored over ice machine

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at server's station

Basic - Equipment in poor repair. Broken door handle to cooler lid on cook line and reach in freezer

Basic - Floor tiles missing and/or in disrepair. Dish washing area Repeat Violation

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop hanging outside of ice machine, removed for cleaning Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle on cook line

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 hand in salt in rear prep room, removed

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease in hood filters over cook line

Basic - Old labels stuck to food containers after cleaning. Metal containers on storage rack next to slicer

Basic - Reuse of single-service or single-use articles. Single use paper tray above French toast batter in cooler on cook line

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tool stored on top of white reach in freezer

Basic - Unclean building components, attachments or fixtures.fan covers soiled in walk-in cooler

Basic - Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine not secured 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. 10ppm, corrected 50ppm Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (67F - Cold Holding) at front counter, held less than 4 hrs, moved to reach in counter (retemp 43F) Butter packets added to time as a public health control. Reach in cooler on cook line-scrabble (pork) (48F - Cold Holding); egg wash (51F - Cold Holding); cooked sausage (50F - Cold Holding), less than 4hrs, ice bags placed on items, retemp scrabble 43F, egg wash 45F, sausage 42F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Can opener blade soiled

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar used as dump sink

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. 1 food handler certificate expired

Basic - Bowl or other container with no handle used to dispense food. Bowl in cut lemon, removed during inspection Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vents soiled above service line

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on shelves above prep line, moved during inspection Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in kitchen and dishwashing area

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop cleaned/sanitized and moved to inside of ice machine Corrected On-Site

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 bin, placement corrected Corrected On-Site

Basic - Stored food not covered. Multiple items in white reach in freezer not covered

Basic - Unprotected ice machine in a customer/nonsecure area. Outside ice machine not secured, operator locked during inspection Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over hash browns in walk-in cooler, order corrected Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting board on cook line

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket next to toast 50ppm, corrected to 200ppm Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line with cut marks. Repeat Violation Warning - From follow-up inspection 2022-09-02: Time Extended - From follow-up inspection 2022-09-03: Time Extended - From follow-up inspection 2022-11-02: 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. -Dishwasher (Chlorine 0ppm) Discussed setting up three compartment sink until dish machine is fixed

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee at cooks line touched apron then began prepping food without washing hands -employee at cooks line cracked shell eggs then began prepping food items without washing hands Discussed proper hand washing procedures with operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top has accumulation of food residue -can opener blade has accumulation of food residue

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink next to three compartment sink

Basic - Carbon dioxide/helium tanks not adequately secured. -2 tanks not chained at soda fountain syrup

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents throughout kitchen have accumulation of dust

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -metal and plastic containers at dish drying rack Operator inverted during time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -back pack stored on shelf wing seasoning packets in hallway

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups at dish machine

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. -on stove at cooks line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove oven has accumulation of food residue

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease

Basic - Single-service articles improperly stored. -coffee filters at front counter not covered -box of single service items on floor in dry storage area

Basic - Time/temperature control for safety food thawed in an improper manner. -sausage at three compartment sink thawing in standing water Discussed proper thawing method with operator

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Quaternary 0ppm) Corrected to 200 ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -sugar container in back prep area

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 and the time removed from temperature control cannot be determined. Raw shell eggs Cut cooked potatoes Operator was able to determine that both items were taken from refrigeration less than 4 hours ago. Operator time stamped items Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Hand wash soap stored above bulk sugar, lemon juice Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Behind and under fixed equipment Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Dish room area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 3 tier cart Repeat Violation