BURGERTEN

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. -employee touched face with gloved hands Corrective Action Taken

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. Repeat Violation

High Priority - Live, small flying insects found - 5 small flying insects by storage area - 2 small flying insects on cookline - 1 small flying insect by trash can at bar

Intermediate - Handwash sink not accessible for employee use at all times. -pan in handsink by ice machine Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice bin at wait station

Basic - Accumulation of debris on exterior of warewashing machine. -top of dishwasher

Basic - Bowl or other container with no handle used to dispense food. -salt,seasoning Repeat Violation

Basic - Cardboard used to line food-contact shelves. -next to fryers

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -electric bicycle in storage room -cell phone on counter

Basic - Equipment in poor repair. -shelf being held up by pan

Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door

Basic - Food storage container/container lid cracked or broken. -lid to sugar and flour cracked

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Ice scoop handle in contact with ice. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -green shelves soiled

Basic - Single-service articles improperly stored. -box of cups and napkins on floor Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind ice machine -by mop sink Repeat Violation

Basic - Water leaking from pipe next to ice machine. -water leaking into tub.

Basic - Worn, torn and/or soiled floors/carpeting. -floor by storage shelf soiled

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning - From follow-up inspection 2025-07-21: Per manager on order Time Extended - From follow-up inspection 2025-07-22: Per manager on order Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-07-21: Time Extended - From follow-up inspection 2025-07-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -cookline Warning - From follow-up inspection 2025-07-21: Per manager has called plumber Time Extended - From follow-up inspection 2025-07-22: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -Salt Warning - From follow-up inspection 2025-07-21: Time Extended - From follow-up inspection 2025-07-22: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket on small cooler , cookline Warning - From follow-up inspection 2025-07-21: Time Extended - From follow-up inspection 2025-07-22: Time Extended

Basic - - From initial inspection : Basic - Floor drain soiled under dish machine. -floor soiled under cooking equipment. Warning - From follow-up inspection 2025-07-21: Time Extended - From follow-up inspection 2025-07-22: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. -small amount Warning - From follow-up inspection 2025-07-21: Time Extended - From follow-up inspection 2025-07-22: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -cookline oven Warning - From follow-up inspection 2025-07-21: Time Extended - From follow-up inspection 2025-07-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -gaskets soiled on reach in freezer,cookline Warning - From follow-up inspection 2025-07-21: Freezer gaskets time extended Time Extended - From follow-up inspection 2025-07-22: Gasket time extended Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken 44f -small Reach in cooler across from small flat grill Spicy Alfredo 60 f, Alfredo 60 f per manager in cooler over night -stop sale Warning - From follow-up inspection 2025-07-21: Large reach in cooler Shredded cheese 60f60f,cut tomato 66f,chicken 61f,hot dogs 60f,chicken 54f ,cut lettuce 61f per manager less than 4 hours Moving product to another cooler Admin Complaint

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning - From follow-up inspection 2025-07-21: Per manager on order Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-07-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -cookline Warning - From follow-up inspection 2025-07-21: Per manager has called plumber Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -Salt Warning - From follow-up inspection 2025-07-21: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket on small cooler , cookline Warning - From follow-up inspection 2025-07-21: Time Extended

Basic - - From initial inspection : Basic - Floor drain soiled under dish machine. -floor soiled under cooking equipment. Warning - From follow-up inspection 2025-07-21: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. -small amount Warning - From follow-up inspection 2025-07-21: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -cookline oven Warning - From follow-up inspection 2025-07-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -gaskets soiled on reach in freezer,cookline Warning - From follow-up inspection 2025-07-21: Freezer gaskets time extended Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall and detergent holders soiled by 3 compartment sink Warning - From follow-up inspection 2025-07-21: Improved Time Extended

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. -manager coached employee Corrective Action Taken Warning

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. -employee pick up roasted bun with bare hand, manager coached employee Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken 44f -small Reach in cooler across from small flat grill Spicy Alfredo 60 f, Alfredo 60 f per manager in cooler over night -stop sale Warning

High Priority - Toxic substance/chemical improperly stored. -cleaner store next to single service items Corrected On-Site Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -cookline Warning

Basic - Bowl or other container with no handle used to dispense food. -Salt Warning

Basic - Equipment in poor repair. -gasket on small cooler , cookline Warning

Basic - Floor drain soiled under dish machine. -floor soiled under cooking equipment. Warning

Basic - Ice bucket stored on floor between uses. Corrected On-Site Warning

Basic - Ice buildup in walk-in freezer. -small amount Warning

Basic - Ice scoop handle in contact with ice. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife between two coolers on cook line Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -cookline oven Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -gaskets soiled on reach in freezer,cookline Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall and detergent holders soiled by 3 compartment sink Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Pork made 12/31/24 Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hot dogs 84f advised to reheat,employee reheating Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. -multi purpose cleaner on prep table Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. -cup in handsink at bar Corrected On-Site Warning

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

Intermediate - No soap provided at handwash sink. -bar Warning

Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine Warning

Basic - Bathroom facility not clean. -walls in men's room Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -apron on cutting board -shoes and sweater on shelf under prep table at cookline Warning

Basic - Equipment in poor repair. -base board area below door of walk in cooler not properly attached. Per manager delivery drive broke this morning. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookline Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Small cooler on cookline Mayo/garlic 59f,Mayo/ cheese 59f,Cut lettuce 59f move to freezer approximately 4 hours -reach in drawers American cheese 45f -ice bath chicken wings 51f, breaded chicken 54f less than 4 hours placing in freezer. - egg/ beef roll 71f ,milk 71f less than 4 hours placed in freezer Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-07-16: Cut lettuce 43f,shrimp 46f,chicken wings 50f. Using ice bath Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mac and cheese 99f -fried jalapeno 112f Corrective Action Taken Warning - From follow-up inspection 2024-07-16: Mac and cheese 124f,Mac and cheese 135f,sausage 136f,beef 145f Using double boiler Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine and around doors Warning - From follow-up inspection 2024-07-16: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -rice Warning - From follow-up inspection 2024-07-16: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven soiled with grease Warning - From follow-up inspection 2024-07-16: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -cookline Warning - From follow-up inspection 2024-07-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on freezer,cookline -gasket soiled sandwich cooler on cookline -hood filters soiled with grease Warning - From follow-up inspection 2024-07-16: Hood filters time extended Gaskets improved time extended Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall and floor soiled around mop sink Warning - From follow-up inspection 2024-07-16: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Small cooler on cookline Mayo/garlic 59f,Mayo/ cheese 59f,Cut lettuce 59f move to freezer approximately 4 hours -reach in drawers American cheese 45f -ice bath chicken wings 51f, breaded chicken 54f less than 4 hours placing in freezer. - egg/ beef roll 71f ,milk 71f less than 4 hours placed in freezer Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mac and cheese 99f -fried jalapeno 112f Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. -container in hand sink by prep station,ice in hand sink on cookline Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -soda station bin at waitstation Warning

Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine and around doors Warning

Basic - Bowl or other container with no handle used to dispense food. -rice Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone ,cords and speaker on table at cookline -shirt on paper towel dispenser at cookline Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven soiled with grease Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -cookline Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on freezer,cookline -gasket soiled sandwich cooler on cookline -hood filters soiled with grease Warning

Basic - Ripped/worn tin foil used as shelf cover. -under prep table Warning

Basic - Single-service articles not stored inverted or protected from contamination. - Togo containers at bar Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall and floor soiled around mop sink Warning

Basic - Working containers of food removed from original container not identified by common name. -Sugar,salt ,flour Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bread chicken 54f,raw chicken 50f less 2 hours Manager place more ice and water to ice bath Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cheese sauce less than 4 hours,employee reheating Warning

High Priority - Toxic substance/chemical improperly stored. -cleaner stored by untensil front line

Intermediate - Handwash sink used for purposes other than handwashing. -ice in handsink on cookline Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cookline Warning

Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Cookline Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cookline and prep area Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. -cookline Warning

Basic - In-use tongs stored on equipment door handle between uses. -oven on cookline Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -first handsink on cookline Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove burners soiled with grease -gaskets soiled on walk in cooler Warning

Basic - Water leaking from pipe and/or faucet/handle. -second handsink Cookline Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Pork 47f ,made Sunday -beef 46f ,made monday Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Cheese sauce 72f to 77f ,reheating less than 3 hours Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in drawer Cookline raw hamburger 47f,raw chicken 50f -main reach in cooler on cookline cut tomatoes,cut lettuce,shredded cheese 46f to 52f less than 4 hours -next to fryers chicken wings,raw chicken ,breaded chicken ,chicken in marinade 52f to 60f manage4 placing in freezer less than 4 hours Walk in cooler chicken broth 44f,beef broth 44f Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cheese sauce 124f,pork 114f Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands in prep sink Warning

Intermediate - Handwash sink used for purposes other than handwashing. -cookine ice and food debris in handsink Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar Warning

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Warning

Basic - Bathroom facility in disrepair. -handicap stall in ladies toilet not functioning per manager has called plumber. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water next to clean cups Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bag and radio on table on cooline Warning

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -bar 3 set as wash ,sanitize Warning

Basic - Equipment in poor repair. -door to reach in cooler not properly attached,main reach in cooler on cookline Warning

Basic - Food stored on floor. -walk in freezer container of chicken Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on cookline freezer Warning

Basic - Single-service articles improperly stored. -frontline box of napkins on floor -next to storage shelves box of cups on the floor Corrected On-Site Warning

Basic - Stored food not covered. -container of chicken in walk in freezer Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shrimp 57f,chicken wings 60f per employee less than 2 hours- employee placing more ice around product Milk with onions 69f,cheeseburger egg roll 70f less than 1 hour placed in cooler Batters made with milk per employee less than 2 hours -avantco cut lettuce 70f per employee been in cooler for approximately 1 hour placing in walk in cooler -reach in cooler cut tomatoes ,cheese ,guacamole with tomatoes 47f to 50 less than four per manager food held in walk in cooler over night Corrective Action Taken Warning - From follow-up inspection 2022-07-27: Chicken 43f,chrome 41f,cut tomatoes 44f,cheese 45f,cut leaf green 44f,butter 49f,sliced cheese 46f Per manager tech was here yesterday afternoon Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -pork 44f-45f not cooled to 41f in 6 hours made 7/23 Warning

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. -Employee touch neck with gloved hands Warning

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. Warning

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -Cookline beef 130f,pork 129f, -oven Mac and cheese 130f Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -bar Quat 0 ppm corrected to 200 ppm Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shrimp 57f,chicken wings 60f per employee less than 2 hours- employee placing more ice around product Milk with onions 69f,cheeseburger egg roll 70f less than 1 hour placed in cooler Batters made with milk per employee less than 2 hours -avantco cut lettuce 70f per employee been in cooler for approximately 1 hour placing in walk in cooler -reach in cooler cut tomatoes ,cheese ,guacamole with tomatoes 47f to 50 less than four per manager food held in walk in cooler over night Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. -spray bottle of degreaser stored hanging on shelf with clean dishes Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. -prep area handsink blocked by cart Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar 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. Warning

Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine Warning

Basic - Bowl or other container with no handle used to dispense food. -sauce Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -cookline Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Cookline oven Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled reach in cooler on cookline Warning