HAMAKNOCKERS

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 reach-in cooler near ice machine: Pan of coleslaw prepared in-house with date mark of 4/6.

High Priority - Toxic substance/chemical improperly stored. 1. Spray bottle containing glass cleaner on prep table near smoker beside two boxes of foil wrap. 2. Spray bottle containing surface cleaner stored on shelf beside single-use foam cups and sauces in foam cups below front counter. Both chemicals were removed 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 hose connections on spigot near back corner of building.

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/ One ServSafe manager's certificate expired on 11/06/2025.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Inspector observed four employees working in kitchen and/or handling food. No certified food manager presently on shift. A certified food manager arrived on location during this inspection. 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. Three Florida Restaurant and Lodging Association food handler certificates expired in 2025. Manager stated all three employees handle food and are still employed at this location.

Basic - Bowl or other container with no handle used to dispense food. Single-use foam cup without handle stored down inside container of olives. Employee removed the cup during this inspection. Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. Screen windows surrounding smoker shed torn.

Basic - Dumpster lid open and/or dumpster missing drain plug. Dumpster missing drain plug and lid left open.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee's phone on prep table at cookline. 2. Employee jacket on shelf above prep table and clean dishes near cookline. Both items were removed during this inspection. Corrected On-Site

Basic - Equipment in poor repair. Two nonfunctional reach-in coolers near back door of kitchen.

Basic - Garbage can located outside has no lid or lid open/broken. Trash can without lid outside near seating area.

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

Basic - Grease overflowing onto ground. Grease on soil near smoker shed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on several freezer doors soiled with mold-like substance. 2. Exterior of reach-in freezer near back door of kitchen soiled with black substance.

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. Power drill and pliers stored on shelf above prep table and clean dishes near cookline. Employee removed the tools from the area during this inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. 1. Floor in smoker shed heavily soiled with grease and/or debris. 2. Ceiling at cookline stained with grease and/or smoke.

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. Provided operator with document. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of soda machine ice chute has mold-like build up. Dust on wire shelves above three compartment sink and on vents of ac unit in kitchen.

Basic - Single-service articles improperly stored. Single use items stored on floor of dry storage.

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. Manager posted procedures for cleaning up vomits and diarrhea Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle contains a bluish liquid identified as a degreaser located next to 3 Compartment sink Manager labeled spray bottle Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dish machine chlorine 0ppm. Employee replaced sanitizer and corrected to chorine 50ppm during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed baked beans 54F at 2:45, prepped and ambient cooling since 10:45. See stop sale. Operator discarded baked beans during inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken breast 125F, 129F at 2:45, held since 2:00. Employee began reheating chicken breast during inspection. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pulled pork 54F at 2:20, cooling since 11:00, down to 53F at 3:00. Observed pork stored in dense portions on trays in walk in cooler. Manager stirred pulled pork and separated trays to properly cool.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in kitchen area and ice chute in dining area soiled with debris.

High Priority - Evidence of beverage wastewater dumped onto ground. Observed accumulation of liquid and lemon wedges on ground outside of dry storage shed. Per manager beverage dump bucket is disposed of outside.

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. Observed opened milk in walk in cooler and opened whipped cream in reach in cooler at kitchen area. Per manager milk opened on 04-08-24 and whipped cream opened on 04-09-24. Manager date marked items during inspection. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 20 dead flies on fly trap stored above oven at kitchen area. Employee disposed of fly trap during inspection. 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. Observed dishmachine dispense chlorine sanitizer at 0ppm.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live small flying insects in kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ribs placed in steam table next to grill at 11am hot held at 119F at 2:15pm. Observed ribs that placed in cooler at 11am hot held at 125F at 2:20pm.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Certified food manager was unaware proper cooking temperature of whole muscle pork.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Observed manager place can opener in triple compartment sink to washed. Corrected On-Site

Intermediate - No chemical test kit for quaternary sanitizer provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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. Cook staff. Christian.

Basic - Employee beverage container on a food preparation table in kitchen. Observed manager remove beverage.

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 6 droppings inside establishment in dry storage area. Observed 3 on floor underneath pallets and racks; 2 on shelves next to seasonings and 1 on shelf on top of flattened box. Observed employee remove droppings and clean and sanitize surfaces. Corrected On-Site Admin Complaint - From follow-up inspection 2022-10-17: No droppings found in establishment. Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork in walk in cooler cooked on 12-8-21 and 12-9-21 on today 12-17-21. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Observed cooked pork in walk in cooler cooked on 12-8-21 and 12-9-21 on today 12-17-21. See stop sale.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler ambient air temperature at 59°F. Observed pork in walk in cooler since yesterday 7-21-21 cold at 56°F today at 3:45pm. See stop sale . Observed milk walk in coolers since 12pm cold held at 58°F at 3:30pm. Observed multiple food items in make table in kitchen 1pm cold held above 41°F at 4:15pm: cheese 53°F, coleslaw 57°F, potato salad 57°F, ribs 62°F. Observed ambient air temperature at 50°F. Warning - From follow-up inspection 2021-07-23: Walk in cooler ambient air temperature at 44°F. Observed reach in cooler in outdoor shed at 63°F. Time Extended