GRAM'S KITCHEN O.C.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale . Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line reach in cooler Butter 62F, more than 4 hours. Operator instructed to discard. Corrective Action Taken

Basic - Kitchen floor soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood soiled with grease . -sides of fryers soiled with grease .

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in cooler butter (68F - Cold Holding)/ less than 4 hours Front counter top butter (68F - Cold Holding)/ less than 4 hours . Operator placed in freezer. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-09-30: Cottage cheese 49F ambient cooling . Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2025-09-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fryers , under fiat tops. - ventilation hood laden with grease. Warning - From follow-up inspection 2025-09-30: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2025-09-30: Time Extended

Basic - - From initial inspection : Basic - Kitchen floor and wash ware soiled/has accumulation of debris. - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers sides soiled with grease . - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2025-01-14: 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. Walk in cooler turkey noodle (44F - Cooling)/ placed overnight . Operator relocated into walk in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table sliced cheese (44-46F - Cold Holding);less than 4 hours. Operator relocated into reach in freezer. Front line Reach in cooler. butter (57F-60F - Cold Holding)/less than 3 hours. Operator relocated to reach in freezer. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu . Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License is not on site .

Basic - Dead roaches on premises. 3- dead roaches in food storage floor by shelves 1- dead roach under dish machine, on floor, operator cleaned and sanitized area. Corrected On-Site

Basic - Wah ware wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched mouth with finger and then p,aged food at front counter. Educated operator. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen table top sausages (48F - Cold Holding)/1.5 hours . Operator placed more ice. Corrective Action Taken

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.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - 2- Dead roaches on storage area floor. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cove molding at floor/wall juncture broken/missing, at wait station.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at cook line wearing watch, while preparing food. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Kitchen floor not maintained smooth and durable.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Wrapped muffins at front counter. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Side of griddle soiled with grease and food debris. -

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm. Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 8-10 label on meatloaf at l kitchen make table until ooerator uodate to pulled from freezer 24 hours ago.

Basic - Equipment in poor repair. Insignia kitchen reach in cooler gasket soiled

Basic - Kitchen floor soiled/has accumulation of debris,, under fryers,

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of reach in cooler in wait station.

Basic - Storage area ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Storage area not maintained clean and organized.Outside shed . Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust, under three compartment sink.

Basic - Water leaking from pipe and/or faucet/handle, from food preparation area hand sink .

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bagged Ham steak stacked in plastic bin in walk in freezer. Operator reduced amount and placed in reach in freezer, 43F 2nd cooling reading . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 47F/1 hour in kitchen reach in cooler. Corrective Action Taken

Intermediate - No soap provided at employee bathroom handwash sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink. Corrected On-Site

Basic - Lights in wait station ,food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

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

Basic - Storage area ceiling tile shows damage or is in disrepair.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Educated operator

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen table top sausage patties (77F - Cold Holding); shell eggs (77F - Cold Holding)10 minutes;operator placed on refrigerated unit. Kitchen reach in cooler noodles (57F - Cold Holding)/ less than 4 hours, operator discarded. Corrected On-Site Repeat Violation

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.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Covered waste receptacle not provided in women's bathroom. Corrected On-Site

Basic - Faucet/handle missing at mop sink plumbing fixture.

Basic - Kitchen wall and washware area soiled with accumulated grease, food debris, and/or dust. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. End calls are missing for kitchen fluorescent lights

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood is laden with grease. Repeat Violation

Basic - Storage area not maintained clean and organized. Outside shed with walk in freezer.

Basic - Unnecessary items/unused equipment on the premises. Glass display case and washing machine stored outside, Corrected On-Site

Basic - Water leaking from mop sink pipe and/or faucet/handle.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting board soiled with food debris. Repeat Violation Warning - From follow-up inspection 2022-06-07: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is not on site. Warning - From follow-up inspection 2022-06-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is laden with grease . -walk in cooler walls and ceiling peeling paint, and soiled with mold like substance. Repeat Violation Warning - From follow-up inspection 2022-06-07: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-06-07: Time Extended

Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Washware wall Warning - From follow-up inspection 2022-06-07: Time Extended

Basic - - From initial inspection : Basic - Washware wall soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2022-06-07: 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. In walk in cooler marinara (50°F - Cooling)/overnight. Corrective Action Taken

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station -butter (62°F - Cold Holding)/15 minutes ;recently operator placed. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - make-line cutting board stained with food debris. -can opener blade soiled with grime and food debris. - soda dispenser soiled with grime.

Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in wait station hand sink. Corrected On-Site

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.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is laden with grease and grime.

Basic - Unnecessary items/unused equipment on the premises. Restaurant equipment stored in backyard. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in Shelves , board.. Warning - From follow-up inspection 2021-08-20: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2021-08-20: Time Extended

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture at sink Warning - From follow-up inspection 2021-08-20: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water, by mop sink. Warning - From follow-up inspection 2021-08-20: Time Extended

Basic - - From initial inspection : Basic - Food preparation floor tiles missing and/or in disrepair and/or in disrepair. Warning - From follow-up inspection 2021-08-20: Time Extended

Basic - - From initial inspection : Basic - Interior of ice machine/bin with rust that has pitted the surface Warning - From follow-up inspection 2021-08-20: Time Extended

Basic - - From initial inspection : Basic - Storage area ceiling tile shows damage or is in disrepair. Hole in dish pit ceiling. Repeat Violation Warning - From follow-up inspection 2021-08-20: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. At back of store unused restaurant equipment and in storage shed unused equipment. Warning - From follow-up inspection 2021-08-20: Time Extended

Basic - - From initial inspection : Basic - Wash ware exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2021-08-20: Time Extended