SUNCOAST CAFE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance behind nozzles of soda machine.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat from last inspection 11-20-25 Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corned beef, roast pork and gravy in reach-in cooler Employee stated the above items had been prepare onsite more than 24 hours prior.

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. Following expired: Anselm Tony Duboulay 11-1-25

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed some ceiling tiles in food prep and storage area are not nonabsorbent and easily cleanable. Repeat from last inspection Repeat from last inspection 11-20-25 Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed assorted food in prep sink defrosting no running water. Operator moved food to reach-in cooler. Repeat from last inspection 11-20-25 Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the sliced cheese had been held for approximately 1 hour. The operator placed the cheese in the lower portion of the reach in cooler. raw shell eggs ambient (52F - Cold Holding); cracked raw shell eggs (44F - Cold Holding) on the cook line. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The operator was printed out a time as public health control form. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (89F - Hot Holding) on the cook line. The operator stated the potatoes had been held for approximately 2 hours. The operator was printed a time as public health control form. 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/

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack and jackets stored with packaged foods dry storage. The operator properly stored the personal belongings. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloths. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed multiple foods thawing at room temperature. The operator placed the potentially hazardous foods in the reach in cooler. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 8-2-24 Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corned beef in reach-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.

Basic - Current Hotel and Restaurant license not displayed.

Basic - No copy of latest inspection report available.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat 8-2-24 Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

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. Observed cheese, sausages and deli meats opened more then 24 hours prior as per employee statement, and was not properly date marked. Repeat 12-20-23. Repeat Violation

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.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 12-30-23 Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Email operator copy of Time Control Sheet.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corned beef cut fruit, and soups, prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked. Repeat 12-20-23 Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat 12-20-23 Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed goat meat thawing in sink without running water. Repeat 12-30-23 Repeat Violation

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

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. Observed cheese and deli meats that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked. Repeat 9-21-23 Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 9-21-23 Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork, rice, tuna salad prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 9-21-23 Repeat Violation

Basic - Clean utensils and equipment stored in dirty bus tub under front counter.

Basic - Equipment in poor repair. Torn gasket on reach-in-freezer. Repeat 9-21-23 Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat 9-21-23 Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork thawing in sink no running water. Observed operator turn on water.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

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. Observed cheese, ham and sausage that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked. Repeat 1-4-23 Repeat Violation

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.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 1-4-23 Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator could not provide Time as a Control sheet at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork, goat, beans, rice and beef in reach-in cooler and reach-in-freezer prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 1-4-23 Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink in restrooms use by employees and customers. Observed operator turn hot water back on. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gaskets on reach-in cooler and reach-in-freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding units throughout kitchen.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Reach-in coolers in storage area and cooks line have interior and shelves have accumulation of soil residues.

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. Observed cheese and deli meats in reach-in coolers opened more then 24hours prior as per employee statement not date marked.

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.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment has no device to measure hot water sanitation of dishwasher machine.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef, cooked pork, chicken salad, and sauces in reach-in coolers prepared onsite more then 24hours prior as per employee statement not date marked. Repeat 8-5-22 Repeat Violation

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 - Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils stored in dirty plastic bus tub under counter.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages on top shelf in reach-in cooler in prep area. Observed operator move all beverages to bottom shelf away from customers food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over vegetables in reach-in cooler. Observed operator move eggs to lower shelf of another reach-in cooler . 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. Observed shell eggs at 57F on cooks line held for 1 hour, hollandaise sauce held at 98F and plantains held at 63F both on cooks line for 2 hours. Observed operator mark all items with time. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment does not have written time of as a control. Printed time as a control sheet and operator completed sheet. 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. Observed pulled pork and beef in reach-in cooler in rear kitchen prepared more then 24hours prior as per employee statement not date marked.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Observed floor in storage room by reach-in cooler soiled.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee doing other tasks including opening restroom door and move trash can. Observed operator correct employee and employee was hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook drink from cup and proceed to start cooking on the line. Operator had cook to stop and wash hands at the hand washing sink. Corrective Action Taken

High Priority - Pesticide-emitting strip present in food prep area next to the soda fountain.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over lettuce and mushrooms in the reach in cooler.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed cook drinking from cup without lid and straw. Operator placed lid and straw on cup. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination on top of the white refrigerator. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the make station. Operator placed wet wiping cloth inside the sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name on the wire shelf near the reach in cooler.