SISTERS CAFE

High Priority - Toxic substance/chemical improperly stored. Glass cleaner, air freshener, and medicine stored on shelf directly beside and above single-use straws and bowls below front counter. Manager removed all chemicals from the area during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at two spigots on rear corner of building.

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. Open jug of milk missing date mark inside reach-in cooler in server station. Employee stated the milk was opened two days prior and added the proper date during this inspection. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ 1. One ServSafe manager's certificate for C. Sapp expired on 10/19/2025. 2. One ServSafe manager's certificate for K. Wall expired on 10/19/2025.

Basic - Building components, attachments or fixtures in poor repair. Broken cove molding on lower portion of wall in dry storage room.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table at cookline. Employee removed the phone from the prep table during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. 1. Wet nested pans on clean dish rack in warewash area. 2. Wet nested drink cups on table in server station. Repeat Violation

Basic - Food stored on floor. Container of cooking oil and bag if breading stored directly on floor at cookline. Employee removed both items from the floor during this inspection. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on floor inside walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of equipment at cookline soiled with grease. 2. Exterior of cooler in prep area near cookline soiled with grease. 3. Fan on top of shelf in warewash area soiled with dust.

Basic - Old labels stuck to food containers and/or utensils after cleaning. In-use scoop with sticker still attached on top of sugar bin in prep area near walk-in cooler. Repeat Violation

Basic - Open dumpster lid. Both lids of dumpster left open.

High Priority - Container of medicine improperly stored. Bottle containing "Ibuprofen" stored in prep table directly beside restaurant food and above pan of clean utensils. Manager removed medicine from the table during this inspection. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Inside walk-in cooler: 1. Cooked hamburger meat with date mark of 7/1. 2. Cheese and beef sauce with date mark of 6/25.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside 5-gallon bucket inside walk-in cooler: raw shrimp (52F-56F - Cold Holding). Manager stated the shrimp was thawed under running water approximately one hour prior and added ice to the shrimp to help cool to 41F. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drink cups stored on shelf directly above bag of flour at cookline. Manager moved drinks to the bottom shelf during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. 1. Wet nested clear plastic pans on dish rack near three-compartment sink. 2. Wet nested drink cups on counter in server station. Repeat Violation

Basic - Equipment in poor repair. Handle broken from reach-in freezer door near cookline.

Basic - Food stored on floor. 1. Container of frying oil stored directly on floor at cookline. Manager removed frying oil from floor during this inspection. 2. Two boxes containing fountain soda syrups stored directly on floor in dry storage area. Corrective Action Taken Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels stuck to tops of several pan lids on storage rack near three-compartment sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing raw hamburger meat stored on shelf above open pan containing raw fish inside walk-in cooler. Manager moved raw fish to another shelf during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot on back corner of building.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups stored beside fountain machine in server station. Repeat Violation

Basic - Food stored on floor. Open box containing rice stored directly on floor in dry storage room.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on floor inside walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Back and sides of equipment at cookline heavily soiled with grease and/or food debris. 2. Gaskets on door of reach-in freezer near cookline soiled with grease. Repeat Violation

Basic - Reuse of single-service or single-use articles. Plastic milk jug with handle reused to store oil on shelf near walk-in cooler.

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing "Windex" stored on shelf o rolling cart in server station above box containing drinking straws. Manager moved box of drinking straws to another shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing from spigot on side of building near satellite dish.

Intermediate - Handwash sink used for purposes other than handwashing. Employee in server station filled a sanitizer bucket at the handwash sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf beside takeout cups at cookline. Employee moved drink cup to an empty shelf during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups near fountain machine in server station.

Basic - Food stored on floor. Bag of flour stored directly on the floor in breading station at cookline. Employee placed the bag of flour on a shelf during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryer soiled with food debris. Wire coming down from ceiling near microwave at cookline soiled with dust. Fan on shelf in ware washing area soiled with dust. Top of refrigerator in server station soiled with dust.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside walk-in-in cooler: pot roast (47F - Cooling overnight). Manager stated the pork roast was cooked the previous day and placed into walk-in cooler to cool. Manager stated the pot roast has not been in-use today. Pot roast is stored covered in a deep pan. Stop sale issued.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in-in cooler: pot roast (47F - Cooling overnight). Manager stated the pork roast was cooked the previous day and placed into walk-in cooler to cool. Manager stated the pot roast has not been in-use today. Pot roast is stored covered in a deep pan. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottles containing degreaser and Lysol stored on lower shelf at cookline beside clean plastic pan lids. Employee removed chemicals from shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside walk-in-in cooler: pot roast (47F - Cooling overnight). Manager stated the pork roast was cooked the previous day and placed into walk-in cooler to cool. Manager stated the pot roast has not been in-use today. Pot roast is stored covered in a deep pan. Stop sale issued.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on shelf at cookline beside takeout container lids. Employee moved drink to another shelf during this inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table at cookline above clean dishes. Employee removed phone from table during this inspection. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Top of dumpster crushed, leaving an opening on back-side of dumpster and not allowing lids to close completely.

Basic - Missing drain plug at dumpster. Drain plug missing at dumpster beside building.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in server station. Three flies in kitchen at cookline on power cord coming from ceiling.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In salad bar portion of buffet line: cubed ham (46F - Cold Holding); coleslaw (47F - Cold Holding). Manager stated both have been inside unit since the start of service at 10:30am.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad bar portion of buffet line: cubed ham (46F - Cold Holding); coleslaw (47F - Cold Holding). Manager stated both have been inside unit since the start of service at 10:30am. Stop sales issued.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken at buffet line 120F. Manager stated the chicken was prepared approximately 30 minutes prior and will be discarded after service at 2:30. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of perfume and spray bottle of degreaser on shelf in server station above clean salt and pepper shakers and above pepper. Employee removed perfume and degreaser from shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot on side of building near parking lot area.

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. Six food handler certificates expired on 07/25/2023.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Five employee drinks on shelf in server station above clean salt and pepper shakers and above pepper. Employee moved all to the lower shelf during this inspection. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cracked plastic lid on pan of coleslaw inside reach-in cooler near cookline. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Power cord hanging from ceiling in kitchen at cookline soiled with dust. Hood vents above fryers soiled with food debris. Repeat Violation

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Plastic coating peeling on stainless shelf near cookline containing clean pots.

High Priority - Container of medicine improperly stored. Bottle of "Midol" stored on shelf above frying oil near back door. Manager removed medicine from shelf during this inspection. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered server station from dining room and scooped ice without washing hands. 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. On buffet line: fried chicken (120F - Hot Holding). Manager stated chicken was placed on buffet line approximately one hour prior and had an employee remove the chicken reheat to 170F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Soap stored on shelf above clean dishes near three-compartment sink. Manager moved soap to handsink during this inspection. Corrected On-Site

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. None available. Inspector provided during this inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on table near walk-in cooler heavily stained. Repeat Violation

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. None available. Inspector provided during this inspection. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket near ice machine. Manager inverted bucket during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee jackets stored on top of frying oil near back door. Manager removed both jackets during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups in server station near fountain machine.

Basic - Food storage container/container lid cracked or broken. Cracked plastic container on shelf near three-compartment sink. Manager discarded pan during this inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach-in freezer across from fryers.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign missing from stall in men's restroom.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelves of prep tables throughout kitchen rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in warewash area heavily soiled with dust. Fan near walk-in cooler heavily soiled with dust. Area around nozzles of fountain machine in server station soiled with mold-like substance.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on table near cookline 100PPM. Manager dumped solution and refilled bucket, then 250PPM. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bin of flour in kitchen near fryers missing label. Manager labeled bin during this inspection. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and proceeded to put on gloves without washing hands. Inspector had employee wash hands and change gloves. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Food with mold-like growth. See stop sale. Ready to eat peppers in walk-in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2022.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad in kitchen reach-in cooler dated 7/12.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on prep table across from fryers: fish (50F - Cold Holding). Employee stated item placed on counter 30 minutes prior to temperature being taken. Employee placed bag of ice on item to reduce temperature to 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato press on prep table across from stove. Cutting boards on table in front of walk-in cooler. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pot stored in hand washing sink next to fryers. Employee removed pot. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in dish area.

Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board on prep table across from stove. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lite fixture in prep area in front of walk-in cooler.

Basic - Old labels stuck to food containers after cleaning. Container on clean dish rack next to dish area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on prep table across from stove, 0 ppm. Manager changed sanitizer water, 200ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Two dented cans of diced tomatoes stored on can rack in dry storage room.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep room in front of walk-in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored on cook line.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored next to dish machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on shelf next to vanilla extract in prep room outside of walk-in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board on prep table across from grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above cook line fryers greasy and dusty. Wire rack across from grill dusty.

Basic - Single-service articles improperly stored. Cups stored on floor in dry storage.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar on prep table next to oven on cook line.

High Priority - Observed Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in Walk-in Freezer Open package of raw meat stored over raw fish, as well as open package of meat stored over vegetables

High Priority - Observed Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at the outdoor spigot.

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at prep cooler Hamburger patties prepared day earlier at 48°F and sliced ham left there overnight at 50°F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler Hamburger patties prepared day earlier at 48°F and sliced ham left there overnight at 50°F

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed single serve items stored on floor

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed soiled aprons stored next to clean utensils Repeat Violation

Basic - Observed Equipment and utensils not properly air-dried - wet nesting. Drink cups next to soda dispenser Repeat Violation

Basic - Observed Missing drain plug at dumpster.