HANNAH'S FAMILY DINER

High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired on 4/1/2026

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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/ -Aileen Reiff expired on 12/15/2025, operator stated that a certification class is scheduled at there other location soon Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. -long cutting boards on tops of reach-in coolers Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor underneath fryer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -exterior of cooking equipment has an accumulation of grease and food debris

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened box of Swai, not commercially sealed, over bags of frozen berries, cookline freezer Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sausage links 10/19 Hot dogs 10/16

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 45F, Cole slaw 44F, bottom server cooler. Other cooler temps 42-43F. Advised to store tcs at the top.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 93-139F, potatoes 119-145F, gravy120-140F in the steam table. Advised to reheat to 165F to hot hold at 135F or above.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Cook diluted to 200 ppm quat Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Heavy buildup under blade guard/sharpener area of slicer - light buildup can opener blade.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine behind baffle.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. 7.5 L sugar container in waitstation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sausage patties 43-45F, top of cookline cooler. Moved to metal pan - potatoes out to prep and returned to cooler without prepping 50F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - mashed potatoes 128F in the steam table. Heated this morning and stored in steam table per employee. Advised to removed double pan and reheat to 165F to hot hold at 135F or above. - soup 120F 5+ hours in the steam well after heating on the stove. See stop sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer blade guard sharpener area - Can opener blade - Onion dicer - Inside ice machine Corrective Action Taken 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. Dish washer and cook

Intermediate - Spray bottle containing toxic substance not labeled. Above hand sink/mop sink Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell on shelf above waffle iron Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under cooking equipment Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back prep area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Under grill - top of warmer

Basic - Reuse of single-service or single-use articles. Egg flats. Operator discarded

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat. Corrected to 400 ppm quat Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Side dining room, blocked by dustpan and table

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hash browns in main reach in cooler 45-58F. Tuna salad 45F, chicken 46F, batter 44F, lettuce mix 48F, small cooler next to main cookline cooler. Operator discarded lettuce and adjusted thermostat Corrective Action Taken Warning - From follow-up inspection 2025-01-14: Tuna salad 48F, chicken salad 50F, batter 45F, boiled egg 47F, egg salad 47F. In unit overnight per operator. See stop sale. Small cooler next to main cookline cooler Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Corrective Action Taken Warning - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cookline Warning - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Food stored outside. 2 plastic containers of oil outside Warning - 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. - Grill area - dust, wire shelving next to dish machine Warning - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Outside area, unused equipment and rodent harborage areas Warning - From follow-up inspection 2025-01-14: Time Extended

• From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Dining room side door, blocked by sandbags on the exterior - From follow-up inspection 2025-01-14: Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside ice machine has a light accumulation pink/black, mold-like substance -cutting board on reach-in cooler across from grill stained Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. -employee cleaned Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee plastic cup stored on top of ice machine, employee removed 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 cell phone on prep table, operator removed Corrected On-Site Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -double door reach-in freezer across from grill

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink next to soda bags-in-boxes

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -inside bottom of reach-in freezer across from grill has an accumulation of grease and food debris Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. -reach-in cooler in prep area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls around the handwash sink soiled Repeat Violation

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 touched toasted bread used for BLT sandwich with bare hand

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine has an accumulation of pink, mold-like substance Repeat Violation

Intermediate - No soap provided at handwash sink in kitchen, operator refilled. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee water bottle stored on top of reach-in cooler, operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on shelf below toaster, operator reorganized Corrected On-Site

Basic - Floor soiled/has accumulation of debris underneath triple sink/dishwasher.

Basic - Food storage container/container lid cracked or broken. -plastic container on shelf below toaster

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dishwasher racks soiled -hood filters above cookline have an accumulation of grease and food debris, operator states professional cleaning is scheduled for 4/2/2024 Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -scraper tool stored on top of ice machine, employee removed Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -walk-in cooler light not functioning, operator states repair technician has been contacted Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls underneath the triple sink in dishwashing area are soiled Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -powdered sugar container lacking label

High Priority - Container of medicine improperly stored. -allergy medication stored on top of microwave, operator relocated Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw pork tenderloin not commercially packaged stored above fries in reach-in freezer, operator reorganized reach-in freezer Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine has an accumulation of pink; mold-like substance -white cutting boards stained throughout kitchen

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -CHLORINE Corrected On-Site Repeat Violation

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. -Cassandra

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -FRLA Safe Staff Certificates not original documents, copies

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's restroom

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone and various office supplies stored on top of microwave, operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor underneath cookline has an accumulation of grease and food debris

Basic - Garbage on the ground and/or pad around dumpster.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in service area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach-in cooler in prep area has an accumulation of grease and food debris -walk-in cooler door has an accumulation of grease and food debris

Basic - Open dumpster lid. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce stored above pre-cooked bacon in walk-in cooler, operator reorganized walk-in cooler Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall above cookline has an accumulation of grease and food debris

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth hanging off dish rack, operator removed 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. -tested 2x, 0ppm, operator contacted chemical company representative, technician en route Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -blue bucket used for ice, operator plans to reuse pickle bucket once it is empty, washed, rinsed, and sanitized. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw sausage stored on ham, operator relocated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -white cutting boards stained throughout kitchen

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -CHLORINE

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottled water on prep table, operator relocated -open soda can stored on top of dish machine, operator relocated Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink next to soda bags-in-boxes

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish racks soiled -hood filters soiled

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage gravy 98-112F, per operator less than 30 minutes, operator returned to stove, rechecked 190F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -cutting board on reach in cooler -inside of ice machine lightly soiled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage on prep table next to waffle iron Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -underneath cookline floor has accumulation of grease and food debris

Basic - Food not stored at least 6 inches off of the floor. -oil jug stored on floor in front of reach in freezer, operator relocated Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler across from cookline, operator installed new thermometer -glass double door cooler next to soda bibs, operator installed new thermometer Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout cooking area Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on handle of oven, operator relocated to sanitizer bucket Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -tested 0ppm, operator refilled sanitizer, retested 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked sausage links 67F less than 1 hour, operator placed in reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -wiping cloth bucket stored on shelf next to waffle iron Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -operator removed splitter Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -two slicers in prep area with accumulation of food debris/grease -interior of ice machine has light buildup of black mold-like substance

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout cooking area significant buildup of dust

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups in beverage service area

Basic - Food stored on floor. -oil jug stored on floor in prep area Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout cooking area walls have accumulation of grease and dust -dish washing area

High Priority - Pesticide-emitting strip present in food prep area. -Hanging in beverage station area. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 46°F, in reach in cooler less than 30 min per operator. Operator placed in reach in freezer -cooked sausage links 53°F stored in container above other tcs foods inside reach in cooler. Operator moved to colder area of reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on reach in cooler across from cookline

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. -Interior of lid on reach in cooler across from cookline -Exterior of oven encrusted with food debris -Walk in cooler gaskets

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Above cookline, vents and lights covered in dust and grease

Basic - Covered waste receptacle not provided in unisex employee bathroom.

Basic - Employee beverage container in a cold holding unit with food to be served to customers. -Employee beverage stored with TCS foods in reach in cooler across from bread station Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on prep table -jacket hanging on single service items rack -purse and cell phone stored on top of coffee Corrected On-Site Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -Accumulation of food debris and grease under cookline -Walk in cooler floors

Basic - Food stored on floor. -Jugs of Frying Shortening stored on floor in prep area. -Bags of onions stored on floor. Operator corrected on site. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Dish area -prep area -cookline area

Basic - Water leaking from pipe and/or faucet/handle. -pipe under handwash sink in beverage prep area leaking into bucket

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on shelf next to sanitizer solution bucket in dining room. Corrected On-Site