AUNT KATE'S

High Priority - Live, small flying insects found Observed one(1) live flying insects at the bar. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed brown gravy in walk-in freezer in deep container still 88F Cooling with 5 mins left before two hours pass. Person in charge rapidly reheated product to 165F and restarted cooling in more shallow containers. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Person in charge had can opener blade washed in triple sink. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed small plastic container without handles sitting in pico. Person in charge removed bowls. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water in bar area near cooler

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked and holding water at bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on multiple reach in coolers soiled with black/green mold like substance. Observed gasket and sides of door of glass door reach in cooler at indoor bar soiled with black/green mold like substance. Repeat Violation

Basic - Waste line missing at soda gun holster. Observed soda gun holster at indoor bar missing drain line.

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. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine while dish machine at 0ppm chlorine. Person in charge set up triple sink at 200ppm quat. Warning

High Priority - Live, small flying insects found Observed approximately three live flying insects at bar. Repeat Violation Admin Complaint

High Priority - Pesticide-emitting strip present in food prep area. Observed two white and yellow pesticide emitting strips at bar. Discussed with person in charge. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed expo flip-top cooler: taco slaw (48F - Cold Holding); coleslaw (47F - Cold Holding); cut tomatoes (51F - Cold Holding); bottom section: cut tomatoes (44F - Cold Holding) person in charge called maintenance for cooler and placed working food on emergency time control. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sautéed vegetables (125F - Hot Holding)on cook line for less than 10 mins per person in charge. Person in charge had them placed back on heat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained with food debris and black streaks.

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 two certificates expired April 2025 and one expired in 2023. Repeat Violation Admin Complaint

Basic - Buildup of food debris/soil residue on equipment door handles. Observed oven and microwaves handles soiled with food debris.

Basic - Floor soiled/has accumulation of debris. Observed floors soiled with food debris in kitchen. Observed floors in fish prep room soiled with food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with food debris. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in expo reach in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed walk-in cooler: cooked pasta 7/7 date (46F - Cooling); veggie beef stock 7/7 date (49-50F - Cooling) see stop sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flying insects in kitchen near dish area. Observed two live flying insects inside outside kitchen where fish is processed. Observed three live flying insects at bar area. Warning

High Priority - Pesticide-emitting strip present in food prep area. Observed white and yellow pesticide emitting strips in kitchen and bar area. Person in charge removed from food area during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seared tuna above chill line (47F - Cold Holding) for less than 30 mins per person in charge. Person in charge placed in freezer. Observed pork ribs (45F - Cold Holding); cut green tomatoes (44F - Cold Holding) left on shelf in walk-in cooler that's behind condenser unit. Area is also where they cool stock soups. Person in charge placed all products in walk-in freezer to reach 41 and below by end of inspection. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. walk-in cooler: cooked pasta 7/7 date (46F - Cooling); veggie beef stock 7/7 date (49-50F - Cooling)

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 some front of house staff missing food handler certifications.

Basic - Floors, walls, ceilings soiled/has accumulation of debris. Observed ceilings on cook line above food coolers and above ware washing soiled with black/green mold like substance and dust. Observed floors in dry storage area soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on cook line coolers and fry coolers soiled with food debris. Observed walk-in cooler shelves soiled with food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed multiple cook line coolers and fry station coolers' interior shelving soiled with food debris.

Basic - Unclean building components, attachments or fixtures. Observed fan guards and lights in walk-in cooler soiled with black/green mold like substance.

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

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 two wait staff employees bare hand contacting cucumbers and cut lettuce for salads. Immediately discussed with employees and they washed hands and placed gloves on. No visible contamination observed.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in bar area, person in charge killed and removed fly from establishment. Observed one fly in kitchen area. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/23. Discussed with person in charge.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board used to prepare chicken left soiled on cook line. Discussed with person in charge and they had employee start cleaning and sanitizing. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well clam chowder (119F - Hot Holding). Chef pulled chowder and placed on stove to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stove on cook line has build up burnt food debris. Oven on cook like has build up of food debris. Ice buckets stored on non-sanitized/dirty surfaces. Operator placed buckets in dish area for to be sanitized. Corrective Action Taken

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment offers Ahi Tuna seared. No consumer advisory on menu. Warning

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. Missing some training for some employees hired over 60 days.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No oyster consumer advisory posted. Provided operator with consumer advisor and they posted. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Employee drink at bar on triple sink. Open drink under prep table in kitchen. Manager removed open drink. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes stored under can goods in dry good area.

Basic - Floor/ceiling/vents/walls not cleaned when the least amount of food is exposed. Ceiling and vents soiled with dust and grease. Walls and floors soiled with food debris.

Basic - Food stored on floor. Orange juice storage on floor in walk-in cooler for beer. Operator moved to shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In-use knife/knives stored in cracks between pieces of equipment. Tongs stored on oven door. Employee removed tongs. Knives storage under steam well on prep table. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at the bar in standing water at 74F. Operators removed utensils from water and placed in dish ware washing area for sanitizing. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler for salad prep gasket torn. Walk-in cooler for beer, gasket torn. Walk-in cooler inside kitchen gasket torn.

Basic - Wet mop not stored in a manner to allow the mop to dry. Two wet mops stored bunched up in mop sink. Operator moved mops to hang inverted. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored at bar on prep table. Operator removed wet cloth from prep area. Corrected On-Site