UPTOWN EATS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards on reach in deli cooler on cook line. Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 500X counter oven interior soiled with burnt food debris.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket in front counter testing at 500+ PPM. Employee replenished sanitizer bucket and quaternary is now testing at 200 PPM. Corrected On-Site

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. Operator printed and posted DBPR Clean-Up of Vomiting and Diarrheal Events form. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting boards on cook line are stained.

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. Observed employee training certificate Lara S. Dated for 1/29/2025 through FLRA.

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. Observed expired employee training certificates for Katherine D. dated 10/5/2021 and Rebecca B. Date 3/10/2021 through FLRA. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License posted expired on 2/1/2025. License was printed during the inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made hollandaise (67F - Cold Holding), recommend item be held on tphc

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. Emailed to operator

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/ 7 employees present with no CFM

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.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Current Hotel and Restaurant license not displayed. Old license posted on cooler behind front counter

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

Basic - Equipment in poor repair. Reach in cooler behind counter not holding proper temperature, all time/temperature control for safety foods removed

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook top: okra (77F - Hot Holding)

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.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in kitchen has built up food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to dump ice. 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/

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

Basic - Equipment and utensils not rinsed between washing and sanitizing behind front counter.

Basic - Open dumpster lid. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not covered and protected behind front counter.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in ware washing area not landing on food or food contact surfaces. 1 live fly near trash area not landing on food or food contact surfaces.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of reach in cooler in kitchen: cut leafy greens (72F - Cold Holding); cut melons (64F - Cold Holding) Discussed with operator using Time as a Public Health Control. Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink chlorine sanitizer over 200 ppm chlorine. Employee corrected to 100 ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board behind bar area above reach in cooler has built up food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped beverage in hand wash sink in kitchen.

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen.

Basic - Open dumpster lid.

Basic - Silverware/utensils stored upright with the food-contact surface up. Clean silverware in ware washing area stored with food contact surfaces upright.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On reach in cooler in kitchen: cut melons (71F - Cold Holding) Manager states that cut melons are thrown away at end of breakfast. Manager will add cut melons to paperwork. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink being used to clean utensils. Employee corrected. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like debris. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles. Manager stored correctly. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in kitchen: ham (48F - Cold Holding); pepper jack cheese (51F - Cold Holding); provolone cheese (54F - Cold Holding); cut tomatoes (49F - Cold Holding); butter (48F - Cold Holding) Temperatures taken at 9:25 am. Manager put items on ice. Temperatures taken again at 10:30 am pepper jack cheese 48 F , provolone cheese 49 F , cut tomatoes 43 F , butter 44 F. In reach in cooler at front counter: sausage egg cheddar potatoes quiche (51F - Cold Holding); mushroom spinach ricotta pie (51F - Cold Holding) Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-08-19: In reach in cooler in kitchen: ham 41 F , pepper jack cheese 43 F , provolone cheese 42 F , cut tomatoes 38 F , butter 40 F. In reach in cooler at front counter: sausage egg cheddar potato quiche 48 F , mushroom spinach ricotta pie 47 F. Operator moved items to reach in cooler behind front counter. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink behind front counter blocked by trash can. Repeat Violation Warning - From follow-up inspection 2022-08-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. Previous inspection conducted on 04/08/2022 had multiple time/temperature controlled for safety foods out of temperature. Repeat Violation Warning - From follow-up inspection 2022-08-19: Showed operator how to calibrate thermometers and stressed that time and temperature controlled foods need to be monitored to make sure they are in proper temperature. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine behind bar area has mold like debris. Warning - From follow-up inspection 2022-08-19: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in kitchen behind prep table is not inverted for protection. Warning - From follow-up inspection 2022-08-19: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cutting knife behind front counter in standing water temperature of 77 F. Warning - From follow-up inspection 2022-08-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system is soiled with dust debris. Gaskets in reach in coolers behind front counter have built up food debris. Repeat Violation Warning - From follow-up inspection 2022-08-19: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. To go boxes just outside kitchen door are not inverted or protected. Warning - From follow-up inspection 2022-08-19: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall above the hood system and fan mounted in kitchen are soiled with dust debris. Warning - From follow-up inspection 2022-08-19: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies on cook line 1 live fly in dining room 3 live flies on exterior of to go boxes of front line. 11 live flies on shared wall of front line/customer restroom/dining area 2 live flies on wall and broomstick of ware washing area that is around the corner from cook line Live flies not landing on food 1 live bee on front line Warning - From follow-up inspection 2022-04-12: 3 live flies in kitchen next to three-compartment sink not landing on food or food contact surfaces. 1 live fly on shared wall of front line, customer restroom and dining area. Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pancake batter at 9:50 prepped at 9 71 F re-temp 73 F at 10:42; diced tomatoes at 9:30 prepped at 8:30 58F re-temp 67 F at 10:40. Diced tomatoes and batter ambient cooling on line not submerge in ice or inside of cooler. Warning - From follow-up inspection 2022-04-12: Nofoods cooling at time of inspection Time Extended

Intermediate - - From initial inspection : Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. Multiple foods are out temperature on cook line due to not being under time or temperature control. No active monitoring. Warning - From follow-up inspection 2022-04-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system in kitchen has food debris and dust build up. Warning - From follow-up inspection 2022-04-12: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door and rear door were open during inspection and flies are in the restaurant. Warning - From follow-up inspection 2022-04-12: Front and rear doors are open during callback inspection. Time Extended