COLLAGE RESTAURANT

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef does not have a certified food manager training. Warning - From follow-up inspection 2026-02-04: Time extended. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Staff needs to be trained. Warning - From follow-up inspection 2026-02-04: Time extended. 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. Dish machine tests at 0ppm. Warning

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef does not have a certified food manager training. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Staff needs to be trained. Warning

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. Several open drinks.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer has ice buildup.

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board. Person in charge removed.

Basic - Time/temperature control for safety food thawed in an improper manner. Lamb thawing in water. Must be running water. Person in charge placed lamb in reach in cooler. Corrected On-Site

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. Observed dishwasher machine at 0ppm chlorine. Person in charge replaced sanitizer and primed machine retested at 0ppm chlorine. Person in charge called for service and set up triple sink. Corrective Action Taken Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through machine while machine at 0ppm chlorine. Person in charge set up triple sink and sanitized dishes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubes of butter (72F - Cold Holding) above chill line for less than 2 hours per person in charge. Person in charge placed in walk-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Observed half n half in walk-in cooler missing date mark. Person in charge cannot determine when opened.

High Priority - Toxic substance/chemical improperly stored. Observed manufactured sealed pest emitting strips stored above food products in dry storage area. Person in charge moved strips to chemical area. Person in charge confirmed strips are not used in food prep area. 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. Observed half n half in walk-in cooler missing date mark. Person in charge cannot determine when opened.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on reach in coolers grooved with black streaks. Observed portable orange and white cutting board chips, peeling, and grooved. Person in charge disposed of portable cutting board. Corrective Action Taken

Basic - Duct tape used to repair nonfood-contact surface. Observed tape used to repair outside of ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on food prep area. Person in charge removed employee drinks from food prep area. 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 cellphones, vape pens on prep surfaces when entering establishment. Person in charge made employees remove personal items from food prep area. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic quart containers stacked on drying rack with visible moisture. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives in between prep table and wall.

Basic - Warewashing conducted in outdoor area. Observed roasting pan sitting in mop sink outside with chemicals inside pan. Person in charge removed chemical water from pan and placed pan in triple sink area. Corrective Action Taken

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. Half n half in walk-in cooler and wait station not date marked. Person in charge date marked. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof onsite. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid spray bottle at wait station no labeled.

Basic - Equipment in poor repair. Fountain drink machine in disrepair. Not being used. Cracks in plastic, not easily cleanable.

Basic - Food stored on floor. Fryer oil stored on floor in dry good storage.

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Datil butter dated 10.8. Today is 10.22. Person in charge discarded. Corrective Action Taken

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. Heavy cream not dated. Person in charge dated. Corrected On-Site

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. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold on left hand side of ice plate in ice machine

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Person in charge emptied reach in freezer and unplugged it. Corrective Action Taken Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour handle laying in flour. Person in charge removed. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Person in charge removed rag. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on salad cooler are soiled.

Basic - Ripped/worn tin foil used as shelf cover. Under prep table in kitchen, ripped.

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar not labeled. Person in charge labeled. Repeat Violation