NORMA D'S KITCHEN

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2026.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cookline has pitcher inside. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile near vent at kitchen entrance shows damage and mold like build up.

Basic - Dead roaches on premises. 3 dead roaches on secondary dining area side. Operator cleaned up. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Corner gap near exterior door dishwasher area that shines light through.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filet covers above grill station soiled with grease build up. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on cookline has build up. Repeat Violation

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cookline with food debris. Repeat Violation - From follow-up inspection 2026-01-08: Time Extended - From follow-up inspection 2026-01-12: Operator has on order to be replaced. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign inside kitchen near swing door. Repeat Violation - From follow-up inspection 2025-08-27: Operator needs more time. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled. Repeat Violation - From follow-up inspection 2025-08-27: Operator needs more time. Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer in triple sink tested at 0ppm chlorine. Employee remade solution to 75ppm chlorine. Corrected On-Site

High Priority - Live, small flying insects found. One live flying insect at kitchen entrance. One live flying insect at front counter area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open pan of raw beef and shell eggs stored over carrots and peppers in stand up reach in cooler in kitchen. Cook rearranged to proper storage. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump bucket of water and refill in handwash sink at wait station.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee food handler training for Debra. Repeat Violation Admin Complaint

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per manager, missing three reporting agreements.

Basic - Dead roaches on premises. One dead roach in side storage room beside employee restroom. Employee removed and discarded dead roach during inspection. Corrected On-Site

Basic - Equipment in poor repair. Two rubber spatulas above triple sink have pieces missing from food contact surface. Repeat Violation

Basic - Floor/wall/ceiling /vents soiled/has accumulation of debris. Fan guards in stand up reach in cooler in kitchen have dust. Ceiling above table top flat grill with heavy soiling. Floor under fryers with grease build up.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee handwash sign at sink at kitchen swing door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer by fryer is soiled. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top reach in cooler at prep area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solutions at kitchen and front counter both tested at 25ppm chlorine. Employee remade both to 50ppm chlorine. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Side exit door in banquet room blocked by chairs.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. For reporting purposes only. Establishment has a flat top table griddle with oil/grease observed in grease trap. Ceiling above shows evidence of grease vapor soiling.

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. Observed employee grab shirt multiple times with gloved hands, then return working with ready to eat ham without hand wash. Person in charge spoke to employee during inspection. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna salad made in house dated 9/27. Pastries with homemade cream cheese frosting at 68F out at room temperature since Saturday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pastries with homemade cream cheese frosting at 68F out at room temperature since Saturday. Recommend holding on time. Repeat Violation Admin Complaint

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Per person in charge establishment parcooks bacon to 100F, then cools overnight to use next day held on time. No paperwork available during inspection. Provided to operator. Corrective Action Taken Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Two managers working at establishment longer than 30 days with no proof of CFM.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips provided by operator, wet/ moldy. Unusable.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Items for breakfast held on time with no time paperwork. Provided to operator during inspection. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored in kitchen on microwave. Person in charge moved to appropriate location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked clean dishware with large amount of water present.

Basic - Floor area(s) covered with standing water. Observed standing water on floor in hallway by restrooms.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloved hands, then return to cutting banana. Person in charge spoke to employee who washed hands and changed gloves. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting tomatoes with bare hands, employee washed hands and donned gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front Sauce cooler sour cream, milk at 49F. Ambient of unit 50F. Person in charge states has had open. Moved items to unit holding temperature until ambient lowers to correct temperature. Corrective Action Taken Repeat Violation Admin Complaint

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. Feta cheese with no date mark, person in charge marked appropriately. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment cooks bacon to 110-130F per person in charge. Holds some on time after initial cook, cools rest back down and reuses next day. No written procedures available.

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. Person in charge unable to provide written procedures for biohazard cleanup. Provided during inspection. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds par cooked bacon on time. No written procedures available.

Basic - Floor tiles missing and/or in disrepair. Tiles missing in back storage room. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. At the dry storage area, one dented can (sausage gravy).

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, female employee touching cooked bacon,lettuce, cut tomatoes and bread for a burger, inspector addressed situation, employee stopped and washed her hands and used gloves.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the storage area, raw ground beef stored above pork, Employee stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line- front window station egg salad 47F, potato salad 45F, also at the cook line (double glass door cooler); sausage 48F, gizzards 68F, Employee moved all items to freezer. potato salad and egg salad temperatures dropped to 41F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At the server station, sink used as a dump sink.

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/ Total of six food employees, no manager on site at inspection time.

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. For One male employee

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line employee personal drinks on prep table, employee moved all. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At the cook line oven heavily soiled also with black substance

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At the cook line, chlorine and soap mixed

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter containing milk and eggs in make station on cookline, 45°F. Single serve butter (56°F) and single serve creamer (49°F) at bar and service station. Manager placed in reach in freezer. Both temperatures on butter and creamer were retaken and were 41°F or below. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Home fries 118°F held for approximately 1 hour above flat top griddle. Operator returned potatoes to grill and reheated to 165°F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed multiple chemical stored on bottom shelf next to paper products behind bar area. Manager rearranged shelf items. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Long spoon used to stir tea was stored in hand wash sink in secondary dining area. Manager removed spoon. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In secondary dining area.

Basic - Bowl or other container with no handle used to dispense food. Single use container stored in sugar in secondary kitchen. Single serve container stored in cucumber salad in reach in cooler below service window. Employee removed cups. Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. Back door in dish area rusted on bottom.

Basic - Carbon dioxide/helium tanks not adequately secured. One tank in storage area, and one in water heater closet unsecured.

Basic - Dead roaches on premises. 3 dead roaches found in closet where soda syrup boxes are stored. Manager removed roaches. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and keys stored above food preparation area in back kitchen on east wall. Manager moved items Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple containers are wet nesting in the dish washing area.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Multiple tiles missing or broken in storage room of secondary dining area. Repeat Violation

Basic - Food stored on floor. Box of cola syrup stored on floor in closet by water heater. Manager moved box to top shelf of cola rack. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. In sanitizer bucket on cookline.

Basic - Single-service articles improperly stored. Tea and coffee filters not stored away when not in use at server station in secondary dining area. Manager removed filters to a protected container. Corrected On-Site