CHARLIE'S CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over croissants in reach in cooler next to make bar.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment uses chlorine sanitizer and have quaternary test strips. Provided establishment with chlorine test strips during inspection. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing a case of raw ground beef 28F on top of 3 compartment sink at room temp with no cold running water.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- Diced potatoes 112F (7:30-9:23 ). Employee discarded potatoes during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment unable to provide test strips for Chlorine sanitizer upon request. 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. Delight Chiroz hired in July 2025 no proof of Health reporting compliance form. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Equipment in poor repair. Ice scoop stored in ice in ice bin with scoop handle broken off/missing.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water in dipper well 67F at front counter.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Inspector asked employee how they sanitizer dishes. The employee was unable to answer basic questions. Employee does not know how sanitizer is dispensed, nor did employee know that sanitizer is used when washing rinsing and sanitizing dishes. Employee was unaware that testing sanitizer prior to use is a requirement.

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

Intermediate - Paper towel dispenser at handwash sink on front line and in warehouse washing area are not working/unable to dispense paper towels.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer at 3 compartment sink. Dispensing tube from sanitizer pouch hanging above faucet at 3 compartment sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Soiled dry wiping cloth in use on cutting board at make bar . Repeat Violation

Basic - Stored food not covered. Turkey sausage patties stored in upright freezer in storage area not covered. Bag left open. Repeat Violation

Intermediate - - From initial inspection : 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. Employees hired over 60 days- no proof of any training. Warning - From follow-up inspection 2024-09-20: Observed: unable to provide any employee food safety certificates. Dwane Munroe hired approximately July 2023. Time Extended - From follow-up inspection 2024-11-21: Observed no employee training Duwayne Monroe on duty at time of inspection, he stated he was hired in July of 2023. Admin Complaint

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

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Cloth used as a food-contact surface under drink pitchers at front counter near sink. Repeat Violation

Basic - Part of a ceiling tile missing over 3 compartment sink to the left.

Basic - Standing water in bottom of reach-in-cooler at make bar near front counter.

Basic - Wiping cloth used for food spills also used for other purposes. Wet cloth stored in reach in cooler in sitting water at make bar.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents dusty in cook line.

Basic - Cloth used as a food-contact surface. Paper towel stored under round eggs at make bar. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top of ice cream cones near front line.

Basic - Food stored on floor. Ice cream cones stored on floor near upright freezer on front line.

Basic - Single-service articles improperly stored. Hinged food containers stored on floor near frontline and entry door.

Basic - Soiled dry wiping cloth in use. Soiled cloth stored on food contact surface near rinse o matic machine. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soil on wall near 3 compartment sink and make bar.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back kitchen.

Basic - Cloth used as a food-contact surface. Near barista station next to empty sanitizer bucket.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. 2 stored on floor, 1 on front line and 1 in back room.

Basic - Soiled dry wiping cloth in use. Stored in empty sanitizer bucket, on prep table.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- shredded cheese 30F. Thawing in bucket of water stored on 3 compartment sink table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored over bagged shredded cheese. Operator moved eggs to the bottom of the reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 44° less than 5 minutes.