SLOPPY JOE'S

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.glass washer 0 ppm. 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cooked wings. Item moved. Raw shell eggs over cooked items. Items moved. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 each tuna still in cryovac package thawed. Items discarded .

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Ranch dressing. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 each tuna still in cryovac package thawed. Items discarded .

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

Basic - Equipment in poor repair. Torn gaskets on two door reach in cooler across from grill. Repeat Violation

Basic - Floor area(s) covered with standing water. Cooks line.

Basic - Floor tiles missing and/or in disrepair. Cooks line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 50f, fish spread 52f, found in salad reach in from overnight. Items discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 50f, fish spread 52f, found in salad reach in from overnight. Items discarded.

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

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

Basic - Equipment in poor repair. Torn gaskets on reach in cooler under stove.

Basic - Ice buildup in reach-in freezer. Ice cream freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of reach in freezer on cooks line.

Basic - Standing water in bottom of reach-in-cooler. First reach in cooler across from walk in cooler door.

Basic - Wiping cloth sanitizing solution stored on the floor. Bar Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server rinsed hands no soap or paper towel. Educated employee and she washed hands correctly with soap and dried with paper towel. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee did not wash tomatoes prior to cutting. Educated employee he discarded tomatoes. Washed the rest of tomatoes and continued to cut.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled on can opener in prep area. Cutting boards on reach in cooler on cook line soiled and stained. Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and walls in downstairs dry storage area soiled with black mold like debris. All dry storage covered and in commercial packaging in down stairs dry storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on deli reach in cooler on cook line, employee drink on prep table in bar next to clean single service. Employees removed drinks. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Torn gasket on reach in freezer on cook line. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water in broken tiles in kitchen and dish area. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen and dish area broken and missing.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer on cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ovens soiled on cook line. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes not washed prior to prep.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on deli reach in cooler, slicer guard and blade soiled. Repeat Violation Warning - From follow-up inspection 2025-02-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Employees doing reduced oxygen packaging cook chill haccp submitted but not approved for soups, black beans and pulled pork. Warning - From follow-up inspection 2025-02-03: Did not observe cook chill during inspection management states that HACCP plan/variance was submitted, but not yet approved, time extend to next unannounced. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach in freezer. Warning - From follow-up inspection 2025-02-03: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor in dish area. Warning - From follow-up inspection 2025-02-03: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in bar area. Warning - From follow-up inspection 2025-02-03: Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched cell phone with gloved hands to food prep no hand wash/ glove change. Educated employee.

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

Intermediate - Handwash sink not accessible for employee use at all times. Card board drink coasters in hand sink in bar area.Employee removed items. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine soiled with black mold like debris. Employee cleaning area. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Employee drink on shelf next to single service on cook line. Employee removed drink. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.interior of microwave soiled with food debris. Employee cleaned area. Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. Champagne in drink ice at bar, bartender burned ice Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Champagne in drink ice at bar, bartender burned ice

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (50F - Cold Holding), staff reduced quantity and added ice to ice bath buttermilk (57F - Cold Holding), added to ice bath, retemp 42F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Business does cook/chill, HACCP program already submitted, not yet approved

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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Dry storage room Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. Next to dumpsters

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line

Basic - Cove molding at floor/wall juncture broken/missing. Walk in cooler

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pizza box in reach in cooler on cook line, discarded Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic tubs in dish area

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen

Basic - Ice scoop handle in contact with ice. Wait station, removed Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Plastic bins on storage shelves

Basic - Waste line missing at soda gun holster. Bar area Repeat Violation

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Cooks line. - From follow-up inspection 2023-03-08: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. White chest freezer. - From follow-up inspection 2023-03-08: Time Extended

Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. 3 missing drain at bar. - From follow-up inspection 2023-03-08: Time Extended

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. Bar washer not dispensing sanitizer 0 ppm. - From follow-up inspection 2022-10-20: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Tile missing in kitchen. Broken tile in kitchen. - From follow-up inspection 2022-10-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area. - From follow-up inspection 2022-04-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. - From follow-up inspection 2022-04-08: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Cooks line. - From follow-up inspection 2022-04-08: Time Extended

Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. Main bar. - From follow-up inspection 2022-04-08: Time Extended

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 touched dirty apron then went to food prep. Employee corrected to wash hands. Employee washed hands and put on gloves. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in bar area over garbage can. Employee trapped 2 live in garbage can liner and removed to dumpster. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over hash browned potatoes. Employee removed shrimp to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 11:40am raw haddock (46°F - Cold Holding); cut turkey (46°F - Cold Holding); cut tomato (44°F - Cold Holding) employee moved items to freezer for quick chill. retemped at 12:25pm raw haddock (41°F - Cold Holding); cut turkey (42°F - Cold Holding); cut tomato (40°F - Cold Holding) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, soda gun in bar soiled with mold like debris.

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep area next to open breads to be served to the public. Employee moved drinks to trash. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor of dish area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on shelf next to garbage. Employee removed tongs.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cooks line have food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves on cook line coolers soiled with food debris.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler in bar.