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RESTAURANT-INSPECTIONS

The week's worst restaurant inspections in Jacksonville (April 21)

Mama Mias Pizzeria & Italian Restaurant
12220 Atlantic Blvd Ste #114	
Violation date: April 9, 2019 
Violation disposition: Call Back - Admin. complaint recommended
Violations: Total: 3, High: 1, Intermediate: 1, Basic: 1
14-31-4:  Basic - - From initial inspection : Basic - Nonfood-grade bags used in direct contact with food. Ground cooked sausage in smiley face grocery bags in stand up reach in freezer, manager removed and placed into food grade bags **Corrected On-Site** - From follow-up inspection 2019-04-09: No change **Time Extended**
03A-02-4:  High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table: Pasta 50° made yesterday unsure why item is out of temperature. heavy cream 45-46° and garlic in oil 44° suggested only filling pans half way. Manager moved items into reach in freezer to rapid cool. Heavy cream 42°, pasta 41°, garlic in oil 40°**Repeat Violation** **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2019-04-09: Make table: garlic oil 49°, cheese 45°, heavy cream 49°, butter 51°. Manager stated all items came out of the walk in cooler at 10am and straight into reach in cooler. **Admin Complaint**
53A-05-6:  Intermediate - - From initial inspection : 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/ 2 cooks and 2 servers all engaged in food, certified food manager not here during inspection - From follow-up inspection 2019-04-09: 5 employees here during inspection no certified food manager **Admin Complaint**
Mama Mias Pizzeria & Italian Restaurant 12220 Atlantic Blvd Ste #114 Violation date: April 9, 2019 Violation disposition: Call Back - Admin. complaint recommended Violations: Total: 3, High: 1, Intermediate: 1, Basic: 1 14-31-4: Basic - - From initial inspection : Basic - Nonfood-grade bags used in direct contact with food. Ground cooked sausage in smiley face grocery bags in stand up reach in freezer, manager removed and placed into food grade bags **Corrected On-Site** - From follow-up inspection 2019-04-09: No change **Time Extended** 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table: Pasta 50° made yesterday unsure why item is out of temperature. heavy cream 45-46° and garlic in oil 44° suggested only filling pans half way. Manager moved items into reach in freezer to rapid cool. Heavy cream 42°, pasta 41°, garlic in oil 40°**Repeat Violation** **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2019-04-09: Make table: garlic oil 49°, cheese 45°, heavy cream 49°, butter 51°. Manager stated all items came out of the walk in cooler at 10am and straight into reach in cooler. **Admin Complaint** 53A-05-6: Intermediate - - From initial inspection : 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/ 2 cooks and 2 servers all engaged in food, certified food manager not here during inspection - From follow-up inspection 2019-04-09: 5 employees here during inspection no certified food manager **Admin Complaint**
Florida Times-Union
Arby's #6801
2501 Mayport Rd
Violation date: April 8, 2019
Violation disposition: Warning Issued
Violations: Total: 7, High: 1, Intermediate: 2, Basic: 4
36-24-5:  Basic - Hole in or other damage to wall. Hole in wall at drive thru under window and women's restroom
33-16-4:  Basic - Open dumpster lid. Manager closed during inspection **Corrected On-Site**
14-67-4:  Basic - Reach-in cooler gasket torn/in disrepair. Make table both doors **Repeat Violation**
08B-14-4:  Basic - Stored food not covered in walk-in freezer. Open bags and boxes of Oreos and cookie dough, manager closed bags up **Corrected On-Site**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table top and bottom: Gyro 48°, cheeses 56-60°, peppers cooked 45-46°,kraut 46°, lettuce 46°, peppers cooked 46°, lettuce 44°, cheese 44°. Manager stated nothing was recently prepped and they just had reach in cooler repaired. Manager removed all foods out of temperature and placed in walk in freezer to rapid cool **Corrective Action Taken** **Repeat Violation**
31A-13-4:  Intermediate - Employee used handwash sink as a dump sink. Observed ice in hand sink by triple sink
53A-04-6:  Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager Jamie has been here for 9 months, manager is unable to locate certificate.
Arby's #6801 2501 Mayport Rd Violation date: April 8, 2019 Violation disposition: Warning Issued Violations: Total: 7, High: 1, Intermediate: 2, Basic: 4 36-24-5: Basic - Hole in or other damage to wall. Hole in wall at drive thru under window and women's restroom 33-16-4: Basic - Open dumpster lid. Manager closed during inspection **Corrected On-Site** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Make table both doors **Repeat Violation** 08B-14-4: Basic - Stored food not covered in walk-in freezer. Open bags and boxes of Oreos and cookie dough, manager closed bags up **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table top and bottom: Gyro 48°, cheeses 56-60°, peppers cooked 45-46°,kraut 46°, lettuce 46°, peppers cooked 46°, lettuce 44°, cheese 44°. Manager stated nothing was recently prepped and they just had reach in cooler repaired. Manager removed all foods out of temperature and placed in walk in freezer to rapid cool **Corrective Action Taken** **Repeat Violation** 31A-13-4: Intermediate - Employee used handwash sink as a dump sink. Observed ice in hand sink by triple sink 53A-04-6: Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager Jamie has been here for 9 months, manager is unable to locate certificate.
Florida Times-Union
For restaurant inspections conducted the week of April 8, 2019 by safety and sanitation inspectors with the state’s Division of Hotels and Restaurants. The following restaurants, mobile food vendors and hot dog carts required a follow-up inspection after receiving one of the following four dispositions in a recent inspection: warning issued, callback - administrative complaint recommended, administrative complaint recommended or emergency closure ordered. The Florida Department of Business & Professional Regulation describes an inspection report as “a ‘snapshot’ of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.” The restaurants are listed in order of least violations to most. Restaurants that received an emergency closure order appear at the end of the list. (Restaurants may appear more than once.)
For restaurant inspections conducted the week of April 8, 2019 by safety and sanitation inspectors with the state’s Division of Hotels and Restaurants. The following restaurants, mobile food vendors and hot dog carts required a follow-up inspection after receiving one of the following four dispositions in a recent inspection: warning issued, callback - administrative complaint recommended, administrative complaint recommended or emergency closure ordered. The Florida Department of Business & Professional Regulation describes an inspection report as “a ‘snapshot’ of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.” The restaurants are listed in order of least violations to most. Restaurants that received an emergency closure order appear at the end of the list. (Restaurants may appear more than once.)
Florida Times-Union
Kamiya 86
10208 Buckhead Branch Dr
Violation date: April 8, 2019
Violation disposition: Call Back - Extension given, pending
Violations: Total: 6, High: 1, Intermediate: 1, Basic: 4 
36-37-4:  Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ceiling, AC vents and ceiling beams are opened and exposed above expo station. Food is stored under open ceiling in expo station. **Warning** - From follow-up inspection 2019-04-08: Still the same. **Time Extended**
32-12-5:  Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2019-04-08: Still the same. **Time Extended**
38-07-4:  Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights are not cover above three compartment sink and above food shelves in dry storage room. **Warning** - From follow-up inspection 2019-04-08: Lights not cover in dry food storage room. **Time Extended**
24-18-4:  Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned silverware stored facing up next to rice cooker in expo station. **Warning** - From follow-up inspection 2019-04-08: Still the same. **Time Extended**
35A-02-5:  High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 1. Observed 1 flying insects in dry food storage room. 2. Observed 1 flying insects in warewashing area. **Warning** - From follow-up inspection 2019-04-08: Observed 2 flying insects in warewashing area, and 1 flying insect in sushi station. **Time Extended**
31B-02-4:  Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device 1. Paper towels not provided at handwash sink in sushi station next to three compartment sink. 2. Unable to dispense paper towels in handwash sink next to three compartment sink. **Warning** - From follow-up inspection 2019-04-08: Still the same. **Time Extended**
Kamiya 86 10208 Buckhead Branch Dr Violation date: April 8, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total: 6, High: 1, Intermediate: 1, Basic: 4 36-37-4: Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ceiling, AC vents and ceiling beams are opened and exposed above expo station. Food is stored under open ceiling in expo station. **Warning** - From follow-up inspection 2019-04-08: Still the same. **Time Extended** 32-12-5: Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2019-04-08: Still the same. **Time Extended** 38-07-4: Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights are not cover above three compartment sink and above food shelves in dry storage room. **Warning** - From follow-up inspection 2019-04-08: Lights not cover in dry food storage room. **Time Extended** 24-18-4: Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned silverware stored facing up next to rice cooker in expo station. **Warning** - From follow-up inspection 2019-04-08: Still the same. **Time Extended** 35A-02-5: High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 1. Observed 1 flying insects in dry food storage room. 2. Observed 1 flying insects in warewashing area. **Warning** - From follow-up inspection 2019-04-08: Observed 2 flying insects in warewashing area, and 1 flying insect in sushi station. **Time Extended** 31B-02-4: Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device 1. Paper towels not provided at handwash sink in sushi station next to three compartment sink. 2. Unable to dispense paper towels in handwash sink next to three compartment sink. **Warning** - From follow-up inspection 2019-04-08: Still the same. **Time Extended**
Florida Times-Union
Epik Burger
12740 Atlantic Blvd Suite 105
Violation date: April 12, 2019
Violation disposition: Call Back - Extension given, pending
Violations: Total: 3, High: 2, Intermediate: 1, Basic: 0
14-15-4:  High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Truffle oil in non food grade bottle, bottle is meant to be used for chemicals - From follow-up inspection 2019-04-12: No change **Time Extended**
03A-02-4:  High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Drawer: Mushrooms cooked 44-45° and ground chicken 40-47°. Manager unsure why items are out of temperature. Walk in cooler: salmon 46°, cheese 45°, blue cheese 46°, cheese 46°, mushrooms 45°, veggie burger 45°, pork 48°, bacon 44°, shelled eggs 50°, cheese 47°. Manager stated they just had a truck delivered and door was left open for period of time. Manager showed temperature log, walk in cooler was at 40° before delivery **Repeat Violation** - From follow-up inspection 2019-04-12: Walk in cooler: mushroom 38-41°, cheese 41°, blue cheese 40°, bacon 43°, salmon 41°, cooked peppers 40° Drawer: ground chicken 38-49°, Employee stated it was in reach in cooler over night and had not been pulled out today. Right side of container 49°, left side is 38°. Suggested using smaller pans and leaving pan blank on right. Stop sale issued on right side only. Right side was the same issue as yesterday. **Time Extended** **Time Extended** **Corrective Action Taken**
52-01-4:  Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Menu states "Stella farms blue cheese" manager stated they switched to Maytag. Manager has new menu coming out with new product brands. For now manager placed a sign at front counter stating the switch of brands. Ridikulous menu: Snake river farms black grade wagyu and heritage farms bacon, manager has no invoice or packaging labels to prove brand. New menu items have been taking off, manager will pull old invoices from records **Corrective Action Taken** - From follow-up inspection 2019-04-12: No change **Time Extended**
Epik Burger 12740 Atlantic Blvd Suite 105 Violation date: April 12, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total: 3, High: 2, Intermediate: 1, Basic: 0 14-15-4: High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Truffle oil in non food grade bottle, bottle is meant to be used for chemicals - From follow-up inspection 2019-04-12: No change **Time Extended** 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Drawer: Mushrooms cooked 44-45° and ground chicken 40-47°. Manager unsure why items are out of temperature. Walk in cooler: salmon 46°, cheese 45°, blue cheese 46°, cheese 46°, mushrooms 45°, veggie burger 45°, pork 48°, bacon 44°, shelled eggs 50°, cheese 47°. Manager stated they just had a truck delivered and door was left open for period of time. Manager showed temperature log, walk in cooler was at 40° before delivery **Repeat Violation** - From follow-up inspection 2019-04-12: Walk in cooler: mushroom 38-41°, cheese 41°, blue cheese 40°, bacon 43°, salmon 41°, cooked peppers 40° Drawer: ground chicken 38-49°, Employee stated it was in reach in cooler over night and had not been pulled out today. Right side of container 49°, left side is 38°. Suggested using smaller pans and leaving pan blank on right. Stop sale issued on right side only. Right side was the same issue as yesterday. **Time Extended** **Time Extended** **Corrective Action Taken** 52-01-4: Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Menu states "Stella farms blue cheese" manager stated they switched to Maytag. Manager has new menu coming out with new product brands. For now manager placed a sign at front counter stating the switch of brands. Ridikulous menu: Snake river farms black grade wagyu and heritage farms bacon, manager has no invoice or packaging labels to prove brand. New menu items have been taking off, manager will pull old invoices from records **Corrective Action Taken** - From follow-up inspection 2019-04-12: No change **Time Extended**
Florida Times-Union
Domino's #5108
10031 San Jose Blvd
Violation date: April 9, 2019
Violation disposition: Warning Issued
Violations: Total: 5, High: 1, Intermediate: 1, Basic: 3
36-18-4:  Basic - Floor tiles cracked, broken or in disrepair. By pizza make table cooler and by walk in cooler. **Warning**
38-01-4:  Basic - Light shield damaged/in disrepair. Above three compartment sink, shield missing. **Warning**
29-08-4:  Basic - Plumbing system in disrepair. Pip below three compartment sink leaking into bucket placed underneath. **Warning**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items in walk in cooler temped at 44-45°F; ham (45°F - Cold Holding); chicken (45°F - Cold Holding); beef (45°F - Cold Holding); chicken (32°F - Cold Holding); beef (45°F - Cold Holding); pasta (44°F - Cold Holding); pasta (44°F - Cold Holding); cheese (44°F - Cold Holding); cheese (44°F - Cold Holding). Manager turned thermostat down. **Warning**
51-16-7:  Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Establishment added four seats and a table with napkin dispensers at front of restaurant last year. Establishment currently licensed as a no seating restaurant. Establishment has a buried bathroom, which is located in the rear of kitchen area. To comply with current code requirements a bathroom must be installed in the front area of the restaurant for customers, before establishment can be changed to a seating restaurant. Removal of the seating would also remedy this issue. **Repeat Violation** **Warning**
Domino's #5108 10031 San Jose Blvd Violation date: April 9, 2019 Violation disposition: Warning Issued Violations: Total: 5, High: 1, Intermediate: 1, Basic: 3 36-18-4: Basic - Floor tiles cracked, broken or in disrepair. By pizza make table cooler and by walk in cooler. **Warning** 38-01-4: Basic - Light shield damaged/in disrepair. Above three compartment sink, shield missing. **Warning** 29-08-4: Basic - Plumbing system in disrepair. Pip below three compartment sink leaking into bucket placed underneath. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items in walk in cooler temped at 44-45°F; ham (45°F - Cold Holding); chicken (45°F - Cold Holding); beef (45°F - Cold Holding); chicken (32°F - Cold Holding); beef (45°F - Cold Holding); pasta (44°F - Cold Holding); pasta (44°F - Cold Holding); cheese (44°F - Cold Holding); cheese (44°F - Cold Holding). Manager turned thermostat down. **Warning** 51-16-7: Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Establishment added four seats and a table with napkin dispensers at front of restaurant last year. Establishment currently licensed as a no seating restaurant. Establishment has a buried bathroom, which is located in the rear of kitchen area. To comply with current code requirements a bathroom must be installed in the front area of the restaurant for customers, before establishment can be changed to a seating restaurant. Removal of the seating would also remedy this issue. **Repeat Violation** **Warning**
Florida Times-Union
Pizza Prada, 
8380 Baymeadows Rd Unit 4
Violation date: April 8, 2019
Violation disposition: Call Back - Admin. complaint recommended
Violations: Total: 5, High: 1, Intermediate: 2, Basic: 2 
51-15-4:  Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment has approx 33-35 seats including outdoor seating. **Warning** - From follow-up inspection 2019-02-08: No change **Time Extended** - From follow-up inspection 2019-02-12: No change **Time Extended** - From follow-up inspection 2019-02-13: No change **Time Extended** - From follow-up inspection 2019-04-08: No change **Time Extended**
21-12-4:  Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet Cloths sitting on prep area, instructed manager to place inside buckets. **Warning** - From follow-up inspection 2019-02-08: Soiled cloths sitting on prep area. **Time Extended** - From follow-up inspection 2019-02-12: Wet wiping cloth in front hand sink, on prep area of cooler **Time Extended** - From follow-up inspection 2019-02-13: Cloth sitting out on prep area **Time Extended** - From follow-up inspection 2019-04-08: No change. **Time Extended**
14-15-4:  High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic Shoe box containers used for food storage throughout freezer, for croutons, for several items in walk in cooler. **Warning** - From follow-up inspection 2019-02-08: Manager has purchased new containers, is in the process of switching out food to new containers. **Time Extended** - From follow-up inspection 2019-02-12: No change, new containers have been ordered. **Time Extended** - From follow-up inspection 2019-02-13: Containers have been purchased **Time Extended** - From follow-up inspection 2019-04-08: No change. **Time Extended**
53A-03-6:  Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hafedh M Bejaoui 04/30/2013 prometics, no other CFM cards available, manager has signed up for new class. **Warning** - From follow-up inspection 2019-02-08: No change **Time Extended** - From follow-up inspection 2019-02-12: No change **Time Extended** - From follow-up inspection 2019-02-13: No change **Time Extended** - From follow-up inspection 2019-04-08: At time of callback only certificate available is the one that is still expired. Manager has not yet taken test. **Admin Complaint**
53B-01-5:  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. Manager has one SAFESTAFF book but no completed certificates. **Warning** - From follow-up inspection 2019-02-08: No change **Time Extended** - From follow-up inspection 2019-02-12: No change **Time Extended** - From follow-up inspection 2019-02-13: No change **Time Extended** - From follow-up inspection 2019-04-08: No training certificates available **Admin Complaint**
Pizza Prada, 8380 Baymeadows Rd Unit 4 Violation date: April 8, 2019 Violation disposition: Call Back - Admin. complaint recommended Violations: Total: 5, High: 1, Intermediate: 2, Basic: 2 51-15-4: Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment has approx 33-35 seats including outdoor seating. **Warning** - From follow-up inspection 2019-02-08: No change **Time Extended** - From follow-up inspection 2019-02-12: No change **Time Extended** - From follow-up inspection 2019-02-13: No change **Time Extended** - From follow-up inspection 2019-04-08: No change **Time Extended** 21-12-4: Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet Cloths sitting on prep area, instructed manager to place inside buckets. **Warning** - From follow-up inspection 2019-02-08: Soiled cloths sitting on prep area. **Time Extended** - From follow-up inspection 2019-02-12: Wet wiping cloth in front hand sink, on prep area of cooler **Time Extended** - From follow-up inspection 2019-02-13: Cloth sitting out on prep area **Time Extended** - From follow-up inspection 2019-04-08: No change. **Time Extended** 14-15-4: High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic Shoe box containers used for food storage throughout freezer, for croutons, for several items in walk in cooler. **Warning** - From follow-up inspection 2019-02-08: Manager has purchased new containers, is in the process of switching out food to new containers. **Time Extended** - From follow-up inspection 2019-02-12: No change, new containers have been ordered. **Time Extended** - From follow-up inspection 2019-02-13: Containers have been purchased **Time Extended** - From follow-up inspection 2019-04-08: No change. **Time Extended** 53A-03-6: Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hafedh M Bejaoui 04/30/2013 prometics, no other CFM cards available, manager has signed up for new class. **Warning** - From follow-up inspection 2019-02-08: No change **Time Extended** - From follow-up inspection 2019-02-12: No change **Time Extended** - From follow-up inspection 2019-02-13: No change **Time Extended** - From follow-up inspection 2019-04-08: At time of callback only certificate available is the one that is still expired. Manager has not yet taken test. **Admin Complaint** 53B-01-5: 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. Manager has one SAFESTAFF book but no completed certificates. **Warning** - From follow-up inspection 2019-02-08: No change **Time Extended** - From follow-up inspection 2019-02-12: No change **Time Extended** - From follow-up inspection 2019-02-13: No change **Time Extended** - From follow-up inspection 2019-04-08: No training certificates available **Admin Complaint**
Florida Times-Union
Maggiano's Little Italy
10367 Midtown Pkwy
Violation date: April 10, 2019
Violation disposition: Warning Issued
Violations: Total: 5, High: 3, Intermediate: 1, Basic: 1
08B-49-4:  Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in reach in cooler on cook line. Employee food not labeled nor separated from food to be served to the public. Chef removed food from cooler. **Corrected On-Site** **Warning**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. Fresh mozzarella 49-50°F in reach in cooler in dessert station. Mozzarella was placed in cooler at 9am. Chef discarded cheese. See stop sale. 2. stuffed mushrooms (57°F); cooked sausage (50°F); raw chicken (52-53°F); raw meatballs (50°F) in reach in cooler in prep station near banquet station. Chef stated food was just placed in cooler a few minutes ago. Chef moved food to walk in freezer. Reach in cooler near banquet station is blowing air at 70°F, ambient thermometer showing 45°F. Chef agreed not to use cooler until cooler is properly working. **Corrective Action Taken** **Repeat Violation** **Warning**
03D-06-4:  High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (51-52°F - Cooling) in reach in cooler in dessert station. Tomatoes were prep at 9 am. It's 2pm and tomatoes did not reached 41°F. Chef discarded tomatoes. See stop sale. **Corrective Action Taken** **Warning**
01B-02-4:  High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1. Fresh mozzarella 49-50°F in reach in cooler in dessert station. Mozzarella was placed in cooler at 9am. Chef discarded cheese. 2. cut tomatoes (51-52°F - Cooling) in reach in cooler in dessert station. Tomatoes were prep at 9 am. It's 2pm and tomatoes did not reached 41°F. Chef discarded tomatoes. **Warning**
53B-01-5:  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**
Maggiano's Little Italy 10367 Midtown Pkwy Violation date: April 10, 2019 Violation disposition: Warning Issued Violations: Total: 5, High: 3, Intermediate: 1, Basic: 1 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in reach in cooler on cook line. Employee food not labeled nor separated from food to be served to the public. Chef removed food from cooler. **Corrected On-Site** **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. Fresh mozzarella 49-50°F in reach in cooler in dessert station. Mozzarella was placed in cooler at 9am. Chef discarded cheese. See stop sale. 2. stuffed mushrooms (57°F); cooked sausage (50°F); raw chicken (52-53°F); raw meatballs (50°F) in reach in cooler in prep station near banquet station. Chef stated food was just placed in cooler a few minutes ago. Chef moved food to walk in freezer. Reach in cooler near banquet station is blowing air at 70°F, ambient thermometer showing 45°F. Chef agreed not to use cooler until cooler is properly working. **Corrective Action Taken** **Repeat Violation** **Warning** 03D-06-4: High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (51-52°F - Cooling) in reach in cooler in dessert station. Tomatoes were prep at 9 am. It's 2pm and tomatoes did not reached 41°F. Chef discarded tomatoes. See stop sale. **Corrective Action Taken** **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1. Fresh mozzarella 49-50°F in reach in cooler in dessert station. Mozzarella was placed in cooler at 9am. Chef discarded cheese. 2. cut tomatoes (51-52°F - Cooling) in reach in cooler in dessert station. Tomatoes were prep at 9 am. It's 2pm and tomatoes did not reached 41°F. Chef discarded tomatoes. **Warning** 53B-01-5: 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**
Florida Times-Union
Fuji
13740 Beach Blvd #109
Violation date: April 9, 2019 
Violation disposition: Call Back - Admin. complaint recommended
Violations: Total: 4, High: 3, Intermediate: 0, Basic: 1
12B-07-4:  Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in a prep table next to cutting board in sushi station. **Repeat Violation** **Warning** - From follow-up inspection 2019-04-03: Still the same. Employee drink stored on prep counter next to cutting board in sushi station. **Admin Complaint** - From follow-up inspection 2019-04-09: 1. Employee drink with no straw nor lid stored on prep table near flat grill. 2. Employee drink stored in same container as with condiments on cook line next to flat grill 3. Employee drink stored on top of flip top cooler above lids on cook line. **Admin Complaint**
03A-02-4:  High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. raw tuna (51°F); krab sticks (51°F) stored at room temperature in sushi station. Chef stated he took food out of the cooler a few minutes ago. Chef placed food inside reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2019-04-03: Raw tuna 46°F- cooling, raw salmon 46-47°F-cooling. Reach in cooler at sushi station has an ambient temperature of 49°F. Chef stated raw fish was prepped at 10am and placed in cooler. Operator placed food in walk in cooler. **Time Extended** - From follow-up inspection 2019-04-09: Shredded krab sticks on ice packs in prep station near flat grill. Employee stated Krab sticks were taking out of the walk in cooler 10 minutes ago. Employee placed krab inside walk in cooler. **Admin Complaint** **Corrective Action Taken**
03B-01-5:  High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. 1. Fried shrimp 123°F stored at room temperature in sushi station. Chef voluntarily discarded. 2. fried shrimp (106-119°F) stored in frying basket on cook line. Chef reheated to 170°F. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2019-04-03: Fried shrimp 109°F stored at room temperature in sushi station. Chef used fried shrimp for an immediate order. **Admin Complaint** - From follow-up inspection 2019-04-09: Fried sushi rolls 109-114°F stored on prep table under heat lamp near dishmachine. Operator reheated rolls to 168-172°F. **Admin Complaint** **Corrected On-Site**
08A-09-4:  High Priority - - From initial inspection : High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. 1. Raw chicken stored over cook noodles and washed zucchini in walk in cooler. 2. Raw tuna stored over wontons in white reach in freezer next to dishmachine. Operator properly separated food. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2019-04-03: 1. Raw tuna and raw fish stored over cream cheese in walk in cooler. 2. Raw steak stored over washed zucchini in walk in cooler. **Admin Complaint** - From follow-up inspection 2019-04-09: 1. Raw shrimp stored over washed lemons in walk in cooler. 2. Raw steak stored over raw shrimp in walk in cooler. 3. Raw tuna stored over margarine in walk in cooler. **Admin Complaint**
Fuji 13740 Beach Blvd #109 Violation date: April 9, 2019 Violation disposition: Call Back - Admin. complaint recommended Violations: Total: 4, High: 3, Intermediate: 0, Basic: 1 12B-07-4: Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in a prep table next to cutting board in sushi station. **Repeat Violation** **Warning** - From follow-up inspection 2019-04-03: Still the same. Employee drink stored on prep counter next to cutting board in sushi station. **Admin Complaint** - From follow-up inspection 2019-04-09: 1. Employee drink with no straw nor lid stored on prep table near flat grill. 2. Employee drink stored in same container as with condiments on cook line next to flat grill 3. Employee drink stored on top of flip top cooler above lids on cook line. **Admin Complaint** 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. raw tuna (51°F); krab sticks (51°F) stored at room temperature in sushi station. Chef stated he took food out of the cooler a few minutes ago. Chef placed food inside reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2019-04-03: Raw tuna 46°F- cooling, raw salmon 46-47°F-cooling. Reach in cooler at sushi station has an ambient temperature of 49°F. Chef stated raw fish was prepped at 10am and placed in cooler. Operator placed food in walk in cooler. **Time Extended** - From follow-up inspection 2019-04-09: Shredded krab sticks on ice packs in prep station near flat grill. Employee stated Krab sticks were taking out of the walk in cooler 10 minutes ago. Employee placed krab inside walk in cooler. **Admin Complaint** **Corrective Action Taken** 03B-01-5: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. 1. Fried shrimp 123°F stored at room temperature in sushi station. Chef voluntarily discarded. 2. fried shrimp (106-119°F) stored in frying basket on cook line. Chef reheated to 170°F. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2019-04-03: Fried shrimp 109°F stored at room temperature in sushi station. Chef used fried shrimp for an immediate order. **Admin Complaint** - From follow-up inspection 2019-04-09: Fried sushi rolls 109-114°F stored on prep table under heat lamp near dishmachine. Operator reheated rolls to 168-172°F. **Admin Complaint** **Corrected On-Site** 08A-09-4: High Priority - - From initial inspection : High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. 1. Raw chicken stored over cook noodles and washed zucchini in walk in cooler. 2. Raw tuna stored over wontons in white reach in freezer next to dishmachine. Operator properly separated food. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2019-04-03: 1. Raw tuna and raw fish stored over cream cheese in walk in cooler. 2. Raw steak stored over washed zucchini in walk in cooler. **Admin Complaint** - From follow-up inspection 2019-04-09: 1. Raw shrimp stored over washed lemons in walk in cooler. 2. Raw steak stored over raw shrimp in walk in cooler. 3. Raw tuna stored over margarine in walk in cooler. **Admin Complaint**
Florida Times-Union
Epik Burger
12740 Atlantic Blvd Suite 105
Violation date: April 11, 2019
Violation disposition:  Warning Issued
Violations: Total: 4, High: 3, Intermediate: 1, Basic: 0
14-15-4:  High Priority - Nonfood-grade containers used for food storage - direct contact with food. Truffle oil in non food grade bottle, bottle is meant to be used for chemicals
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Drawer: Mushrooms cooked 44-45° and ground chicken 40-47°. Manager unsure why items are out of temperature. Walk in cooler: salmon 46°, cheese 45°, blue cheese 46°, cheese 46°, mushrooms 45°, veggie burger 45°, pork 48°, bacon 44°, shelled eggs 50°, cheese 47°. Manager stated they just had a truck delivered and door was left open for period of time. Manager showed temperature log, walk in cooler was at 40° before delivery **Repeat Violation**
08A-03-5:  High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Salmon and bison burgers ground together in house then formed into patties and frozen not in original package. In reach in freezer over bagged fries, manager moved to bottom shelf **Corrected On-Site**
52-01-4:  Intermediate - Identity of food or food product misrepresented. Menu states "Stella farms blue cheese" manager stated they switched to Maytag. Manager has new menu coming out with new product brands. For now manager placed a sign at front counter stating the switch of brands. Ridikulous menu: Snake river farms black grade wagyu and heritage farms bacon, manager has no invoice or packaging labels to prove brand. New menu items have been taking off, manager will pull old invoices from records **Corrective Action Taken**
Epik Burger 12740 Atlantic Blvd Suite 105 Violation date: April 11, 2019 Violation disposition: Warning Issued Violations: Total: 4, High: 3, Intermediate: 1, Basic: 0 14-15-4: High Priority - Nonfood-grade containers used for food storage - direct contact with food. Truffle oil in non food grade bottle, bottle is meant to be used for chemicals 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Drawer: Mushrooms cooked 44-45° and ground chicken 40-47°. Manager unsure why items are out of temperature. Walk in cooler: salmon 46°, cheese 45°, blue cheese 46°, cheese 46°, mushrooms 45°, veggie burger 45°, pork 48°, bacon 44°, shelled eggs 50°, cheese 47°. Manager stated they just had a truck delivered and door was left open for period of time. Manager showed temperature log, walk in cooler was at 40° before delivery **Repeat Violation** 08A-03-5: High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Salmon and bison burgers ground together in house then formed into patties and frozen not in original package. In reach in freezer over bagged fries, manager moved to bottom shelf **Corrected On-Site** 52-01-4: Intermediate - Identity of food or food product misrepresented. Menu states "Stella farms blue cheese" manager stated they switched to Maytag. Manager has new menu coming out with new product brands. For now manager placed a sign at front counter stating the switch of brands. Ridikulous menu: Snake river farms black grade wagyu and heritage farms bacon, manager has no invoice or packaging labels to prove brand. New menu items have been taking off, manager will pull old invoices from records **Corrective Action Taken**
Florida Times-Union
Fire Wok
1330 Blanding Blvd #145, Orange Park
Violation date: April 8, 2019
Violation disposition: Warning Issued
Violations: Total: 7, High: 1, Intermediate: 1, Basic: 5
14-01-4:  Basic - Bowl or other container with no handle used to dispense food. Plastic cup used in honey sauce in white bucket on cookline. Employee removed cup during inspection. **Corrected On-Site**
36-14-4:  Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Grease buildup under fryers on cookline.
23-05-4:  Basic - Soil residue build-up on nonfood-contact surface. Exterior of bulk flour and rice containers have soil residue.
21-12-4:  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter across from fryer. Manager moved to sanitizer bucket. **Corrected On-Site**
02D-01-5:  Basic - Working containers of food removed from original container not identified by common name. Honey sauce in white bucket not labeled. Manager labeled during inspection. **Corrected On-Site**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in reach-in cooler across from fryer, 45°f. Chicken placed on ice. Also in reach-in cooler across from cookline, noodles 67°f. Manager stated item was out for lunch and just put back in cooler. **Corrective Action Taken** **Repeat Violation**
53B-05-5:  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. All SafeStaff certificates are expired.
Fire Wok 1330 Blanding Blvd #145, Orange Park Violation date: April 8, 2019 Violation disposition: Warning Issued Violations: Total: 7, High: 1, Intermediate: 1, Basic: 5 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Plastic cup used in honey sauce in white bucket on cookline. Employee removed cup during inspection. **Corrected On-Site** 36-14-4: Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Grease buildup under fryers on cookline. 23-05-4: Basic - Soil residue build-up on nonfood-contact surface. Exterior of bulk flour and rice containers have soil residue. 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter across from fryer. Manager moved to sanitizer bucket. **Corrected On-Site** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Honey sauce in white bucket not labeled. Manager labeled during inspection. **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in reach-in cooler across from fryer, 45°f. Chicken placed on ice. Also in reach-in cooler across from cookline, noodles 67°f. Manager stated item was out for lunch and just put back in cooler. **Corrective Action Taken** **Repeat Violation** 53B-05-5: 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. All SafeStaff certificates are expired.
Florida Times-Union
C & W Soul Wings & Things
1501 Lanes Ave S
Violation date: April 9, 2019 
Violation disposition: Call Back - Extension given, pending
Violations: Total: 8, High: 2, Intermediate: 0, Basic: 6
51-11-4:  Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks under beverage dispenser in front counter area. Also carbon dioxide tank in bar area for beer taps. - From follow-up inspection 2019-04-09: Carbon dioxide tanks still unsecured. **Time Extended**
36-37-4:  Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic style tiles found in numerous areas of kitchen. Ceiling tiles soiled in kitchen area in numerous locations. **Repeat Violation** - From follow-up inspection 2019-04-09: Acoustic style tiles still present in kitchen area. **Time Extended**
36-17-4:  Basic - - From initial inspection : Basic - Floor tiles missing. In multiple locations in kitchen area. **Repeat Violation** - From follow-up inspection 2019-04-09: Floor tiles still missing. **Time Extended**
36-31-4:  Basic - - From initial inspection : Basic - Hole in ceiling. Ceiling hole in kitchen area and in back storage area. - From follow-up inspection 2019-04-09: Holes in ceiling still present. **Time Extended**
14-33-4:  Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in kitchen area by prep table. **Repeat Violation** - From follow-up inspection 2019-04-09: Rust still present on shelves. **Time Extended**
33-31-5:  Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Multiple items in storage area in back behind kitchen and in two non function walk in coolers including unused refrigeration line, old floor mats, tire. **Repeat Violation** - From follow-up inspection 2019-04-09: Unused items and equipment still present. **Time Extended**
41-05-4:  High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. In multiple locations observed cans - From follow-up inspection 2019-04-09: Can still observed in dry storage area by back door. **Time Extended**
35A-04-4:  High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed at least 20 rodent droppings in the catch tray for oven in kitchen area. - From follow-up inspection 2019-04-09: No rodent droppings observed, however dead rodent found inside back motor area of glass door reach in cooler in kitchen area near triple sink. **Time Extended**
C & W Soul Wings & Things 1501 Lanes Ave S Violation date: April 9, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total: 8, High: 2, Intermediate: 0, Basic: 6 51-11-4: Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks under beverage dispenser in front counter area. Also carbon dioxide tank in bar area for beer taps. - From follow-up inspection 2019-04-09: Carbon dioxide tanks still unsecured. **Time Extended** 36-37-4: Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic style tiles found in numerous areas of kitchen. Ceiling tiles soiled in kitchen area in numerous locations. **Repeat Violation** - From follow-up inspection 2019-04-09: Acoustic style tiles still present in kitchen area. **Time Extended** 36-17-4: Basic - - From initial inspection : Basic - Floor tiles missing. In multiple locations in kitchen area. **Repeat Violation** - From follow-up inspection 2019-04-09: Floor tiles still missing. **Time Extended** 36-31-4: Basic - - From initial inspection : Basic - Hole in ceiling. Ceiling hole in kitchen area and in back storage area. - From follow-up inspection 2019-04-09: Holes in ceiling still present. **Time Extended** 14-33-4: Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in kitchen area by prep table. **Repeat Violation** - From follow-up inspection 2019-04-09: Rust still present on shelves. **Time Extended** 33-31-5: Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Multiple items in storage area in back behind kitchen and in two non function walk in coolers including unused refrigeration line, old floor mats, tire. **Repeat Violation** - From follow-up inspection 2019-04-09: Unused items and equipment still present. **Time Extended** 41-05-4: High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. In multiple locations observed cans - From follow-up inspection 2019-04-09: Can still observed in dry storage area by back door. **Time Extended** 35A-04-4: High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed at least 20 rodent droppings in the catch tray for oven in kitchen area. - From follow-up inspection 2019-04-09: No rodent droppings observed, however dead rodent found inside back motor area of glass door reach in cooler in kitchen area near triple sink. **Time Extended**
Florida Times-Union
Damaskino
8840 Atlantic Blvd Ste 6-7
Violation date: April 11, 2019
Violation disposition: Warning Issued
Violations: Total: 9, High: 1, Intermediate: 3, Basic: 5 
36-37-4:  Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ceiling in kitchen is porous acoustical tile. **Warning**
51-15-4:  Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment is licensed for 4 seats but has approximately 48 seats. **Repeat Violation** **Warning**
08B-38-4:  Basic - Food stored on floor. Bags of flour on floor of kitchen. **Warning**
38-07-4:  Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield not installed on fixture near triple sink in kitchen. **Warning**
42-01-4:  Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket in room with mop sink. **Warning**
08A-18-5:  High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over raw beef in freezer closest to room with mop sink. **Warning**
02B-04-4:  Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Employee sliced chicken schwarma and beef schwarma from broiler and plated item without secondary cook step to ensure item reached proper cooking temperature. Establishment has no indication that either type of schwarma is served undercooked. **Warning**
05-08-4:  Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
53B-01-5:  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. Only employee training card expired. **Warning**
Damaskino 8840 Atlantic Blvd Ste 6-7 Violation date: April 11, 2019 Violation disposition: Warning Issued Violations: Total: 9, High: 1, Intermediate: 3, Basic: 5 36-37-4: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ceiling in kitchen is porous acoustical tile. **Warning** 51-15-4: Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment is licensed for 4 seats but has approximately 48 seats. **Repeat Violation** **Warning** 08B-38-4: Basic - Food stored on floor. Bags of flour on floor of kitchen. **Warning** 38-07-4: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield not installed on fixture near triple sink in kitchen. **Warning** 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket in room with mop sink. **Warning** 08A-18-5: High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over raw beef in freezer closest to room with mop sink. **Warning** 02B-04-4: Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Employee sliced chicken schwarma and beef schwarma from broiler and plated item without secondary cook step to ensure item reached proper cooking temperature. Establishment has no indication that either type of schwarma is served undercooked. **Warning** 05-08-4: Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning** 53B-01-5: 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. Only employee training card expired. **Warning**
Florida Times-Union
Tunis Wing & Seafood
1935 N Main St
Violation date: April 8, 2019
Violation disposition: Warning Issued
Violations: Total: 9, High: 2, Intermediate: 2, Basic: 5
23-25-4:  Basic - Build-up of grease/dust/debris on hood filters. Grease on hood filters above fry vats in kitchen. **Warning**
36-34-5:  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on multiple ceiling tiles in establishment. **Warning**
36-24-5:  Basic - Hole in or other damage to wall. Multiple wall tiles damaged in establishment. **Warning**
35B-02-4:  Basic - Insect control device installed over food preparation area. Over prep table by hand sink. **Warning**
14-36-5:  Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Freezer lid damaged on freezer in outside storage room on right side. **Warning**
41-07-4:  High Priority - Container of medicine improperly stored. Employee medicine bottle on top shelf of double door reach in cooler across from box freezer near door. Medicine is over multiple food items intended for customers. **Warning**
08A-05-4:  High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over containers of lettuce in double door reach in freezer next to box freezer by door of establishment. **Warning**
53A-07-6:  Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Only food manager card has expired. **Warning**
53B-14-5:  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. Multiple employees training certificates have expired. **Repeat Violation** **Warning**
Tunis Wing & Seafood 1935 N Main St Violation date: April 8, 2019 Violation disposition: Warning Issued Violations: Total: 9, High: 2, Intermediate: 2, Basic: 5 23-25-4: Basic - Build-up of grease/dust/debris on hood filters. Grease on hood filters above fry vats in kitchen. **Warning** 36-34-5: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on multiple ceiling tiles in establishment. **Warning** 36-24-5: Basic - Hole in or other damage to wall. Multiple wall tiles damaged in establishment. **Warning** 35B-02-4: Basic - Insect control device installed over food preparation area. Over prep table by hand sink. **Warning** 14-36-5: Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Freezer lid damaged on freezer in outside storage room on right side. **Warning** 41-07-4: High Priority - Container of medicine improperly stored. Employee medicine bottle on top shelf of double door reach in cooler across from box freezer near door. Medicine is over multiple food items intended for customers. **Warning** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over containers of lettuce in double door reach in freezer next to box freezer by door of establishment. **Warning** 53A-07-6: Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Only food manager card has expired. **Warning** 53B-14-5: 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. Multiple employees training certificates have expired. **Repeat Violation** **Warning**
Florida Times-Union
Arby's #6801
2501 Mayport Rd
Violation date: April 9, 2019
Violation disposition: Call Back - Extension given, pending
Violations: Total: 4, High: 1, Intermediate: 1, Basic: 2
36-24-5:  Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall at drive thru under window and women's restroom - From follow-up inspection 2019-04-09: No change **Time Extended**
14-67-4:  Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Make table both doors **Repeat Violation** - From follow-up inspection 2019-04-09: No change **Time Extended**
03A-02-4:  High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table top and bottom: Gyro 48°, cheeses 56-60°, peppers cooked 45-46°,kraut 46°, lettuce 46°, peppers cooked 46°, lettuce 44°, cheese 44°. Manager stated nothing was recently prepped and they just had reach in cooler repaired. Manager removed all foods out of temperature and placed in walk in freezer to rapid cool **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2019-04-09: Make table: gyro 47°, turkey 46°, turkey 55°, corn beef 48°, kraut 47°, cheese 47-48°, peppers 45°, Ham 43°, tomatoes 42°, lettuce 42° Line set up at 10am, everything was already prepped and pulled straight from walk in cooler. Maintenance is currently here fixing reach in cooler **Time Extended** **Corrective Action Taken**
53A-04-6:  Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager Jamie has been here for 9 months, manager is unable to locate certificate. - From follow-up inspection 2019-04-09: No change **Time Extended**
Arby's #6801 2501 Mayport Rd Violation date: April 9, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total: 4, High: 1, Intermediate: 1, Basic: 2 36-24-5: Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall at drive thru under window and women's restroom - From follow-up inspection 2019-04-09: No change **Time Extended** 14-67-4: Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Make table both doors **Repeat Violation** - From follow-up inspection 2019-04-09: No change **Time Extended** 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table top and bottom: Gyro 48°, cheeses 56-60°, peppers cooked 45-46°,kraut 46°, lettuce 46°, peppers cooked 46°, lettuce 44°, cheese 44°. Manager stated nothing was recently prepped and they just had reach in cooler repaired. Manager removed all foods out of temperature and placed in walk in freezer to rapid cool **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2019-04-09: Make table: gyro 47°, turkey 46°, turkey 55°, corn beef 48°, kraut 47°, cheese 47-48°, peppers 45°, Ham 43°, tomatoes 42°, lettuce 42° Line set up at 10am, everything was already prepped and pulled straight from walk in cooler. Maintenance is currently here fixing reach in cooler **Time Extended** **Corrective Action Taken** 53A-04-6: Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager Jamie has been here for 9 months, manager is unable to locate certificate. - From follow-up inspection 2019-04-09: No change **Time Extended**
Florida Times-Union
Pusser's Caribbean Grille
816 Hwy A1a N Ste 100, Ponte Vedra Beach
Violation date: April 8, 2019
Violation disposition: Warning Issued
Violations: Total: 7, High: 2, Intermediate: 1, Basic: 4
36-03-4:  Basic - Cove molding at floor/wall juncture broken/missing. By kitchen Hand Wash Sink.
36-17-4:  Basic - Floor tiles missing. By ice machine.
08B-39-4:  Basic - Raw fruits/vegetables not washed prior to preparation. Cut Avocados at prepline with old labels still on.
21-12-4:  Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Moved by manager. **Corrected On-Site**
09-01-4:  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. Cookline employee preparing sandwich with bare hand contact. Manager intervened. Gloves put on. **Corrective Action Taken**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 52°, shell eggs : ambient 50° at cookline chill box. Raw chicken 50°, raw fish 50°, butter blend 52° in drawer cooler by cookline. Cut tomato 58°, corn salad 58°, dairy 59° chill box at wait-station. (Chill box not turned on. Turned on by manager.)
31B-02-4:  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at cookline Hand Wash Sink. Replaced by manager. **Corrected On-Site**
Pusser's Caribbean Grille 816 Hwy A1a N Ste 100, Ponte Vedra Beach Violation date: April 8, 2019 Violation disposition: Warning Issued Violations: Total: 7, High: 2, Intermediate: 1, Basic: 4 36-03-4: Basic - Cove molding at floor/wall juncture broken/missing. By kitchen Hand Wash Sink. 36-17-4: Basic - Floor tiles missing. By ice machine. 08B-39-4: Basic - Raw fruits/vegetables not washed prior to preparation. Cut Avocados at prepline with old labels still on. 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Moved by manager. **Corrected On-Site** 09-01-4: 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. Cookline employee preparing sandwich with bare hand contact. Manager intervened. Gloves put on. **Corrective Action Taken** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 52°, shell eggs : ambient 50° at cookline chill box. Raw chicken 50°, raw fish 50°, butter blend 52° in drawer cooler by cookline. Cut tomato 58°, corn salad 58°, dairy 59° chill box at wait-station. (Chill box not turned on. Turned on by manager.) 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at cookline Hand Wash Sink. Replaced by manager. **Corrected On-Site**
Florida Times-Union
Pepper Pot Restaurant
4233 Brentwood Ave
Violation date: April 11, 2019
Violation disposition: Warning Issued
Violations: Total: 10, High: 3, Intermediate: 1, Basic: 6
12B-07-4:  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on speed rack over trays of ox in kitchen. **Warning**
40-07-4:  Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee cell phone on wire rack with spices over prep table to right of stove area. Kitchen. **Warning**
36-24-5:  Basic - Hole in or other damage to wall. Hole in wall behind hand sink next to triple sink. **Warning**
05-09-4:  Basic - No conspicuously located ambient air temperature thermometer in holding unit. Box with beef patties by serving window. **Repeat Violation** **Warning**
14-67-4:  Basic - Reach-in cooler gasket torn/in disrepair. Double door reach in cooler in outside storage room, next to box freezer. **Warning**
21-12-4:  Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on prep table to right of stove area. Kitchen. **Warning**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In double door reach in cooler across from stove: beef (46°F - Cold Holding); cooked peas (45°F - Cold Holding). Item working properly earlier per manager. Multiple items in unit cooling, has been opened frequently per manager. Some items at proper cold holding temperatures. **Warning**
03B-01-5:  High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. In hot holding box near order window: beef patties (115-125°F - Hot Holding). Warmer turned up by manager. **Repeat Violation** **Warning**
29-34-4:  High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets in parking lot by dumpsters. **Repeat Violation** **Warning**
53B-13-5:  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. One expired employee training card. **Warning**
Pepper Pot Restaurant 4233 Brentwood Ave Violation date: April 11, 2019 Violation disposition: Warning Issued Violations: Total: 10, High: 3, Intermediate: 1, Basic: 6 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on speed rack over trays of ox in kitchen. **Warning** 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee cell phone on wire rack with spices over prep table to right of stove area. Kitchen. **Warning** 36-24-5: Basic - Hole in or other damage to wall. Hole in wall behind hand sink next to triple sink. **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. Box with beef patties by serving window. **Repeat Violation** **Warning** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Double door reach in cooler in outside storage room, next to box freezer. **Warning** 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on prep table to right of stove area. Kitchen. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In double door reach in cooler across from stove: beef (46°F - Cold Holding); cooked peas (45°F - Cold Holding). Item working properly earlier per manager. Multiple items in unit cooling, has been opened frequently per manager. Some items at proper cold holding temperatures. **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. In hot holding box near order window: beef patties (115-125°F - Hot Holding). Warmer turned up by manager. **Repeat Violation** **Warning** 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets in parking lot by dumpsters. **Repeat Violation** **Warning** 53B-13-5: 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. One expired employee training card. **Warning**
Florida Times-Union
Boiling Crawfish Seafood Restaurant
8358 Point Meadows Dr Ste W12
Violation date: April 12, 2019
Violation disposition: Warning Issued
Violations: Total: 10, High: 2, Intermediate: 1, Basic: 7 
14-01-4:  Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in salt , sugar containers. Moved by manager. **Corrected On-Site** **Repeat Violation**
23-24-4:  Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles and exterior of coolers Soiled. **Repeat Violation**
12B-12-4:  Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. 2 open drink containers on prep table. Moved by manager. **Corrected On-Site**
08B-49-4:  Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal foods in walk in cooler. Moved by manager. **Corrected On-Site**
40-07-4:  Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee cloth g over single-service cups at wait-station. Moved by manager. **Corrected On-Site**
05-09-4:  Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small cooler in kitchen.
16-46-4:  Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : numerous.
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 3 containers of cooked crawfish at 69°, 70°, 68°, 68°. On kitchen counter. Items placed on counter at 10:30. Am. 2 containers returned to walk in cooler. Remaining container placed on existing time/temperature control for safety procedures Cheese sauce in reach in cooler at 50°. Discarded by manager **Corrective Action Taken**
01B-02-4:  High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
14-77-6:  Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Small cooler in kitchen holding foods at 50°.
Boiling Crawfish Seafood Restaurant 8358 Point Meadows Dr Ste W12 Violation date: April 12, 2019 Violation disposition: Warning Issued Violations: Total: 10, High: 2, Intermediate: 1, Basic: 7 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in salt , sugar containers. Moved by manager. **Corrected On-Site** **Repeat Violation** 23-24-4: Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles and exterior of coolers Soiled. **Repeat Violation** 12B-12-4: Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. 2 open drink containers on prep table. Moved by manager. **Corrected On-Site** 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal foods in walk in cooler. Moved by manager. **Corrected On-Site** 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee cloth g over single-service cups at wait-station. Moved by manager. **Corrected On-Site** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small cooler in kitchen. 16-46-4: Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : numerous. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 3 containers of cooked crawfish at 69°, 70°, 68°, 68°. On kitchen counter. Items placed on counter at 10:30. Am. 2 containers returned to walk in cooler. Remaining container placed on existing time/temperature control for safety procedures Cheese sauce in reach in cooler at 50°. Discarded by manager **Corrective Action Taken** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 14-77-6: Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Small cooler in kitchen holding foods at 50°.
Florida Times-Union
Subway 3897
11531 San Jose Blvd #14	
Violation date: April 9, 2019
Violation disposition: Administrative complaint recommended
Violations: Total: 10, High: 2, Intermediate: 2, Basic: 6
51-11-4:  Basic - Carbon dioxide/helium tanks not adequately secured. One by walk in freezer. **Warning**
24-06-4:  Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic lids stored in containers with debris build-up in the bottom. On storage rack by triple sink. **Warning**
32-12-5:  Basic - Covered waste receptacle not provided in women's bathroom. In both unisex bathrooms both trash cans do not have lids on. **Warning**
36-18-4:  Basic - Floor tiles cracked, broken or in disrepair. Floor between front and back kitchen areas and by walk in freezer. **Repeat Violation** **Warning**
51-18-6:  Basic - No copy of latest inspection report available. Employee unable to locate certificate. **Warning**
23-09-4:  Basic - Soiled reach-in cooler gaskets. Reach in cooler behind front counter. **Warning**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items in walk in cooler at 46°F; chicken (46°F - Cold Holding); tuna salad (46°F - Cold Holding); teriyaki chicken (46°F - Cold Holding); cheese (46°F - Cold Holding); deli meats (46°F - Cold Holding); cut lettuce (46°F - Cold Holding); cut tomatoes (46°F - Cold Holding). Cut lettuce, and sliced tomatoes at front counter at 48°F. Items had been brought from walk in cooler. Had employee move TCS products in empty reach in cooler behind front counter**Repeat Violation** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-5:  High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. In front counter steam table Soup (68-115°F - Hot Holding); meatballs in marinara(96-136°F - Hot Holding). Per employee she had heated them up in the microwave and both items were hot holding. Employee reheated items in microwave. Re-temped at above 165°F**Corrective Action Taken** **Corrected On-Site** **Warning**
22-03-4:  Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Ice chute at machine in guest area. **Repeat Violation** **Warning**
53B-13-5:  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. Only one employee training certificate available. **Warning**
Subway 3897 11531 San Jose Blvd #14 Violation date: April 9, 2019 Violation disposition: Administrative complaint recommended Violations: Total: 10, High: 2, Intermediate: 2, Basic: 6 51-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. One by walk in freezer. **Warning** 24-06-4: Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic lids stored in containers with debris build-up in the bottom. On storage rack by triple sink. **Warning** 32-12-5: Basic - Covered waste receptacle not provided in women's bathroom. In both unisex bathrooms both trash cans do not have lids on. **Warning** 36-18-4: Basic - Floor tiles cracked, broken or in disrepair. Floor between front and back kitchen areas and by walk in freezer. **Repeat Violation** **Warning** 51-18-6: Basic - No copy of latest inspection report available. Employee unable to locate certificate. **Warning** 23-09-4: Basic - Soiled reach-in cooler gaskets. Reach in cooler behind front counter. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items in walk in cooler at 46°F; chicken (46°F - Cold Holding); tuna salad (46°F - Cold Holding); teriyaki chicken (46°F - Cold Holding); cheese (46°F - Cold Holding); deli meats (46°F - Cold Holding); cut lettuce (46°F - Cold Holding); cut tomatoes (46°F - Cold Holding). Cut lettuce, and sliced tomatoes at front counter at 48°F. Items had been brought from walk in cooler. Had employee move TCS products in empty reach in cooler behind front counter**Repeat Violation** **Corrective Action Taken** **Repeat Violation** **Admin Complaint** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. In front counter steam table Soup (68-115°F - Hot Holding); meatballs in marinara(96-136°F - Hot Holding). Per employee she had heated them up in the microwave and both items were hot holding. Employee reheated items in microwave. Re-temped at above 165°F**Corrective Action Taken** **Corrected On-Site** **Warning** 22-03-4: Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Ice chute at machine in guest area. **Repeat Violation** **Warning** 53B-13-5: 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. Only one employee training certificate available. **Warning**
Florida Times-Union
Panera Bread
899 Atlantic Blvd, Atlantic Beach
Violation date: April 11, 2019
Violation disposition: Warning Issued
Violations: Total: 11, High: 4, Intermediate: 4, Basic: 3 
13-07-4:  Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working at make table had a hair tie around wrist, employee removed **Corrected On-Site**
24-08-4:  Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bowls stacked together wet, employee separated bowls **Corrected On-Site**
42-01-4:  Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting in mop sink, employee hung to dry **Corrected On-Site**
08B-02-4:  High Priority - Displayed food not properly protected from contamination. Front counter: Tall tray rack with unwrapped cookies on top shelf about half a in below sneeze-guard. Manager removed top shelf **Corrected On-Site**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Drive thru reach in cooler: fruit cup with melon 47° moved to reach in freezer 30°. Bagged chicken 46-49° in make table on line, moved to walk in freezer 36-41°. Smoked chicken in make table 45° moved to walk in freezer 42°. Front counter reach in cooler: fruit cup with melon 47° moved to walk in freezer to cool 35° **Corrected On-Site**
01B-38-4:  High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Make table: tomatoes sliced 50-52° prepped at 10am Walk in cooler: tomatoes sliced 47-48° prepped at 10am Found around 2:00-2:30 Manager moved all containers into walk in freezer to rapid cool. Temperature at 3:15 45-50° stop sale issued
03D-06-4:  High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Make table: tomatoes sliced 50-52° prepped at 10am Walk in cooler: tomatoes sliced 47-48° prepped at 10am Found around 2:00-2:30 Manager moved all containers into walk in freezer to rapid cool. Temperature at 3:15 45-50° stop sale issued
51-16-7:  Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Establishment added two large turbo chef ovens to cook line, no plan review submitted
03D-16-4:  Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Make table: tomatoes sliced 50-52° prepped at 10am Walk in cooler: tomatoes sliced 47-48° prepped at 10am Found around 2:00-2:30 with lids Manager moved all containers into walk in freezer to rapid cool.
53B-14-5:  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. Two employees cards expired, manager stated both still work here.
53B-09-4:  Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple photo copies of food handle cards, manager is unable to provide original certificates
Panera Bread 899 Atlantic Blvd, Atlantic Beach Violation date: April 11, 2019 Violation disposition: Warning Issued Violations: Total: 11, High: 4, Intermediate: 4, Basic: 3 13-07-4: Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working at make table had a hair tie around wrist, employee removed **Corrected On-Site** 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bowls stacked together wet, employee separated bowls **Corrected On-Site** 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting in mop sink, employee hung to dry **Corrected On-Site** 08B-02-4: High Priority - Displayed food not properly protected from contamination. Front counter: Tall tray rack with unwrapped cookies on top shelf about half a in below sneeze-guard. Manager removed top shelf **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Drive thru reach in cooler: fruit cup with melon 47° moved to reach in freezer 30°. Bagged chicken 46-49° in make table on line, moved to walk in freezer 36-41°. Smoked chicken in make table 45° moved to walk in freezer 42°. Front counter reach in cooler: fruit cup with melon 47° moved to walk in freezer to cool 35° **Corrected On-Site** 01B-38-4: High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Make table: tomatoes sliced 50-52° prepped at 10am Walk in cooler: tomatoes sliced 47-48° prepped at 10am Found around 2:00-2:30 Manager moved all containers into walk in freezer to rapid cool. Temperature at 3:15 45-50° stop sale issued 03D-06-4: High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Make table: tomatoes sliced 50-52° prepped at 10am Walk in cooler: tomatoes sliced 47-48° prepped at 10am Found around 2:00-2:30 Manager moved all containers into walk in freezer to rapid cool. Temperature at 3:15 45-50° stop sale issued 51-16-7: Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Establishment added two large turbo chef ovens to cook line, no plan review submitted 03D-16-4: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Make table: tomatoes sliced 50-52° prepped at 10am Walk in cooler: tomatoes sliced 47-48° prepped at 10am Found around 2:00-2:30 with lids Manager moved all containers into walk in freezer to rapid cool. 53B-14-5: 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. Two employees cards expired, manager stated both still work here. 53B-09-4: Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple photo copies of food handle cards, manager is unable to provide original certificates
Florida Times-Union
Southern Roots
1275 King St
Violation date: April 9, 2019
Violation disposition: Warning Issued
Violations: Total: 11, High: 2, Intermediate: 1, Basic: 8
14-01-4:  Basic - Bowl or other container with no handle used to dispense food. 2oz cup used as a scooper for quinoa Removed **Corrected On-Site** **Warning**
10-01-4:  Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle submerged in poppy seeds, operator removed **Corrected On-Site** **Warning**
10-07-4:  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 114° advised other holding options **Repeat Violation** **Warning**
05-09-4:  Basic - No conspicuously located ambient air temperature thermometer in holding unit. In milk cooler upfront, operator placed thermometer upfront **Corrected On-Site** **Warning**
29-49-5:  Basic - Observed standing water in bottom of reach-in cooler. Flip top 2 door cooler make line station **Warning**
35B-03-4:  Basic - Outer openings not protected with self-closing doors. Back door **Warning**
25-05-4:  Basic - Single-service articles improperly stored. Cases of Togo containers and cases of paper towels on floor moved to shelf **Corrected On-Site** **Warning**
21-08-4:  Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppms under shelf at sandwich make line, remade 100 ppms **Corrected On-Site** **Warning**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu eggs 45 Chick peas 45° Milk 48° **Warning**
01B-02-4:  High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tofu eggs 45 Chick peas 45° **Warning**
22-20-4:  Intermediate - Accumulation of brown mold-like substance in the interior of the ice machine. Brown sand like substance in ice machine **Warning**
Southern Roots 1275 King St Violation date: April 9, 2019 Violation disposition: Warning Issued Violations: Total: 11, High: 2, Intermediate: 1, Basic: 8 14-01-4: Basic - Bowl or other container with no handle used to dispense food. 2oz cup used as a scooper for quinoa Removed **Corrected On-Site** **Warning** 10-01-4: Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle submerged in poppy seeds, operator removed **Corrected On-Site** **Warning** 10-07-4: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 114° advised other holding options **Repeat Violation** **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. In milk cooler upfront, operator placed thermometer upfront **Corrected On-Site** **Warning** 29-49-5: Basic - Observed standing water in bottom of reach-in cooler. Flip top 2 door cooler make line station **Warning** 35B-03-4: Basic - Outer openings not protected with self-closing doors. Back door **Warning** 25-05-4: Basic - Single-service articles improperly stored. Cases of Togo containers and cases of paper towels on floor moved to shelf **Corrected On-Site** **Warning** 21-08-4: Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppms under shelf at sandwich make line, remade 100 ppms **Corrected On-Site** **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu eggs 45 Chick peas 45° Milk 48° **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tofu eggs 45 Chick peas 45° **Warning** 22-20-4: Intermediate - Accumulation of brown mold-like substance in the interior of the ice machine. Brown sand like substance in ice machine **Warning**
Florida Times-Union
Seven Wonder Bakery And Catering
2145 University Blvd N
Violation date: April 12, 2019
Violation disposition: Call Back - Extension given, pending
Violations: Total: 5, High: 1, Intermediate: 2, Basic: 2
14-09-4:  Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On make table reach in cooler in kitchen. **Warning** - From follow-up inspection 2019-04-12: No change. **Time Extended**
31B-04-4:  Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to triple sink. **Warning** - From follow-up inspection 2019-04-12: No change. **Time Extended**
29-37-4:  High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Triple sink hose. **Warning** - From follow-up inspection 2019-04-12: No change. **Time Extended**
53A-07-6:  Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2019-04-12: No change. **Time Extended**
53B-01-5:  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. **Warning** - From follow-up inspection 2019-04-12: No change. **Time Extended**
Seven Wonder Bakery And Catering 2145 University Blvd N Violation date: April 12, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total: 5, High: 1, Intermediate: 2, Basic: 2 14-09-4: Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On make table reach in cooler in kitchen. **Warning** - From follow-up inspection 2019-04-12: No change. **Time Extended** 31B-04-4: Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to triple sink. **Warning** - From follow-up inspection 2019-04-12: No change. **Time Extended** 29-37-4: High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Triple sink hose. **Warning** - From follow-up inspection 2019-04-12: No change. **Time Extended** 53A-07-6: Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2019-04-12: No change. **Time Extended** 53B-01-5: 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. **Warning** - From follow-up inspection 2019-04-12: No change. **Time Extended**
Florida Times-Union
Seven Wonder Bakery And Catering
2145 University Blvd N
Violation date: April 11, 2019
Violation disposition: Warning Issued
Violations: Total: 12, High: 3, Intermediate: 3, Basic: 6
14-09-4:  Basic - Cutting board has cut marks and is no longer cleanable. On make table reach in cooler in kitchen. **Warning**
31B-04-4:  Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to triple sink. **Warning**
14-31-4:  Basic - Nonfood-grade bags used in direct contact with food. Meats stored in thank you bags in reach in freezer by mop sink. **Warning**
14-55-4:  Basic - Uncleanable knife block in use to store knives. Wooden knife block in use on preps table near stove. Kitchen. **Warning**
42-01-4:  Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket by back door. **Warning**
02D-01-5:  Basic - Working containers of food removed from original container not identified by common name. Spray bottle of clear liquid on table by mop sink. Water per manager. **Warning**
03D-05-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. In make table reach in cooler near entrance of kitchen: beef and vegetables (48°F - Cooling). Item was made yesterday and has been in cooler since per manager. Item is cooling in deep, covered container. On racks by oven near back door: chicken patties (79°F - Cooling); fish patties (79-81°F - Cooling). Two trays of beef patties and two racks of fish patties that were made about 1 am this morning and have been cooling at room temperature. **Warning**
29-37-4:  High Priority - Spray hose at dish sink lower than flood rim of sink. Triple sink hose. **Warning**
01B-02-4:  High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In make table reach in cooler near entrance of kitchen: beef and vegetables (48°F - Cooling). Item was made yesterday and has been in cooler since per manager. Item is cooling in deep, covered container. On racks by oven near back door: chicken patties (79°F - Cooling); fish patties (79-81°F - Cooling). Two trays of beef patties and two racks of fish patties that were made about 1 am this morning and have been cooling at room temperature. **Warning**
03D-15-4:  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In make table reach in cooler near entrance of kitchen: beef and vegetables (48°F - Cooling). Item was made yesterday and has been in cooler since per manager. Item is cooling in deep, covered container. On racks by oven near back door: beef patties (79°F - Cooling); fish patties (79-81°F - Cooling). Two trays of beef patties and two racks of fish patties that were made about 1 am this morning and have been cooling at room temperature. **Warning**
53A-07-6:  Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53B-01-5:  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**
Seven Wonder Bakery And Catering 2145 University Blvd N Violation date: April 11, 2019 Violation disposition: Warning Issued Violations: Total: 12, High: 3, Intermediate: 3, Basic: 6 14-09-4: Basic - Cutting board has cut marks and is no longer cleanable. On make table reach in cooler in kitchen. **Warning** 31B-04-4: Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to triple sink. **Warning** 14-31-4: Basic - Nonfood-grade bags used in direct contact with food. Meats stored in thank you bags in reach in freezer by mop sink. **Warning** 14-55-4: Basic - Uncleanable knife block in use to store knives. Wooden knife block in use on preps table near stove. Kitchen. **Warning** 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket by back door. **Warning** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Spray bottle of clear liquid on table by mop sink. Water per manager. **Warning** 03D-05-4: High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. In make table reach in cooler near entrance of kitchen: beef and vegetables (48°F - Cooling). Item was made yesterday and has been in cooler since per manager. Item is cooling in deep, covered container. On racks by oven near back door: chicken patties (79°F - Cooling); fish patties (79-81°F - Cooling). Two trays of beef patties and two racks of fish patties that were made about 1 am this morning and have been cooling at room temperature. **Warning** 29-37-4: High Priority - Spray hose at dish sink lower than flood rim of sink. Triple sink hose. **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In make table reach in cooler near entrance of kitchen: beef and vegetables (48°F - Cooling). Item was made yesterday and has been in cooler since per manager. Item is cooling in deep, covered container. On racks by oven near back door: chicken patties (79°F - Cooling); fish patties (79-81°F - Cooling). Two trays of beef patties and two racks of fish patties that were made about 1 am this morning and have been cooling at room temperature. **Warning** 03D-15-4: Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In make table reach in cooler near entrance of kitchen: beef and vegetables (48°F - Cooling). Item was made yesterday and has been in cooler since per manager. Item is cooling in deep, covered container. On racks by oven near back door: beef patties (79°F - Cooling); fish patties (79-81°F - Cooling). Two trays of beef patties and two racks of fish patties that were made about 1 am this morning and have been cooling at room temperature. **Warning** 53A-07-6: Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** 53B-01-5: 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**
Florida Times-Union
Bassil's Pizza & Subs
5751 N Main Street #202	
Violation date: April 11, 2019
Violation disposition: Warning Issued
Violations: Total: 12, High: 1, Intermediate: 4, Basic: 7
23-03-4:  Basic - Build-up of grease on nonfood-contact surface. Excessive grease on exterior of fryers **Repeat Violation**
51-11-4:  Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank not adequately secured near drink machine, manager secured co2 tank during inspection **Corrected On-Site** **Repeat Violation**
36-32-5:  Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on ceiling tiles in kitchen
23-07-4:  Basic - Gaskets with slimy/mold-like build-up. Gaskets soiled with a black mold like substance on walk-in cooler-freezer and reach-in cooler on cooks line **Repeat Violation**
14-67-4:  Basic - Reach-in cooler gasket torn/in disrepair. Torn gasket on reach-in cooler on cooks line
08B-14-4:  Basic - Stored food not covered in walk-in freezer. Gizzards stored in walk-in freezer uncovered
36-72-4:  Basic - Walk-in cooler/walk-in freezer floor soiled. Walk-in cooler floor is soiled with black debris **Repeat Violation**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. turkey (60°F - Cold Holding); tomato (47°F - Cold Holding); shredded lettuce (49°F - Cold Holding); slaw (47°F - Cold Holding); pizza sauce (47°F - Cold Holding); feta cheese (52°F - Cold Holding) per manager all food items were placed in reach-in cooler across from fryer at 11:30am. cheesecake (49°F - Cold Holding) per manager cheesecake was placed in reach-in cooler near register at 11:30am Suggested to manager to put all food items into the walk-in freezer to rapidly cool food items. Checked temperature of food items cooling in walk-in freezer all food items between 36°-40° at end of inspection **Corrective Action Taken**
22-20-4:  Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine is soiled with a black mold like substance
22-02-4:  Intermediate - Accumulation of food debris/grease on food-contact surface. Accumulation of grease on food storage containers used to store seasoning and French fries, excessive grease buildup in fryer
22-31-4:  Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust on interior of microwave
14-77-6:  Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Reach-in cooler on cooks line ambient temperature 51°
Bassil's Pizza & Subs 5751 N Main Street #202 Violation date: April 11, 2019 Violation disposition: Warning Issued Violations: Total: 12, High: 1, Intermediate: 4, Basic: 7 23-03-4: Basic - Build-up of grease on nonfood-contact surface. Excessive grease on exterior of fryers **Repeat Violation** 51-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank not adequately secured near drink machine, manager secured co2 tank during inspection **Corrected On-Site** **Repeat Violation** 36-32-5: Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on ceiling tiles in kitchen 23-07-4: Basic - Gaskets with slimy/mold-like build-up. Gaskets soiled with a black mold like substance on walk-in cooler-freezer and reach-in cooler on cooks line **Repeat Violation** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Torn gasket on reach-in cooler on cooks line 08B-14-4: Basic - Stored food not covered in walk-in freezer. Gizzards stored in walk-in freezer uncovered 36-72-4: Basic - Walk-in cooler/walk-in freezer floor soiled. Walk-in cooler floor is soiled with black debris **Repeat Violation** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. turkey (60°F - Cold Holding); tomato (47°F - Cold Holding); shredded lettuce (49°F - Cold Holding); slaw (47°F - Cold Holding); pizza sauce (47°F - Cold Holding); feta cheese (52°F - Cold Holding) per manager all food items were placed in reach-in cooler across from fryer at 11:30am. cheesecake (49°F - Cold Holding) per manager cheesecake was placed in reach-in cooler near register at 11:30am Suggested to manager to put all food items into the walk-in freezer to rapidly cool food items. Checked temperature of food items cooling in walk-in freezer all food items between 36°-40° at end of inspection **Corrective Action Taken** 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine is soiled with a black mold like substance 22-02-4: Intermediate - Accumulation of food debris/grease on food-contact surface. Accumulation of grease on food storage containers used to store seasoning and French fries, excessive grease buildup in fryer 22-31-4: Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust on interior of microwave 14-77-6: Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Reach-in cooler on cooks line ambient temperature 51°
Florida Times-Union
Vernon's Restaurant
1000 Pga Tour Blvd, Ponte Vedra Beach
Violation date: April 8, 2019
Violation disposition: Warning Issued
Violations: Total: 11, High: 4, Intermediate: 3, Basic: 4
23-06-4:  Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soiled interior/base of reach in cooler drawer at : cookline. Cleaned by manager. **Corrected On-Site**
12B-12-4:  Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Pen coffee container on kitchen prep table. Moved by manager. **Corrected On-Site** **Repeat Violation**
16-46-4:  Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dish machine line.
25-06-4:  Basic - Single-service articles not stored inverted or protected from contamination. Single-service to go container not inverted. Moved by manager. **Corrected On-Site**
03D-05-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Beer cheese sauce at 50°. (Overnight Temperatures) in walk in cooler. Discarded by manager **Corrective Action Taken**
03F-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Individual butters by prep line time controlled but not time marked. Marked by manager for discard time of 10 am. **Corrective Action Taken** **Repeat Violation**
08B-01-4:  High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. granola , raisins at frontline breakfast area without sneeze guard protection. Items moved by manager to under sneeze guard. **Corrected On-Site**
01B-02-4:  High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beer cheese sauce at 50°. (Overnight Temperatures) in walk in cooler. Discarded by manager **Corrective Action Taken**
03D-15-4:  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beer cheese sauce at 50°. (Overnight Temperatures) in walk in cooler. Large , deep, covered , quantity of food.
02C-04-4:  Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Fish stock frozen 3/7, Removed from freezer , but not tracked in reach in cooler. Marked by manager as 4/7. **Corrected On-Site**
05-06-4:  Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer set at 5°f in ice water. Calibreated by manager. **Corrected On-Site**
Vernon's Restaurant 1000 Pga Tour Blvd, Ponte Vedra Beach Violation date: April 8, 2019 Violation disposition: Warning Issued Violations: Total: 11, High: 4, Intermediate: 3, Basic: 4 23-06-4: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soiled interior/base of reach in cooler drawer at : cookline. Cleaned by manager. **Corrected On-Site** 12B-12-4: Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Pen coffee container on kitchen prep table. Moved by manager. **Corrected On-Site** **Repeat Violation** 16-46-4: Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dish machine line. 25-06-4: Basic - Single-service articles not stored inverted or protected from contamination. Single-service to go container not inverted. Moved by manager. **Corrected On-Site** 03D-05-4: High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Beer cheese sauce at 50°. (Overnight Temperatures) in walk in cooler. Discarded by manager **Corrective Action Taken** 03F-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Individual butters by prep line time controlled but not time marked. Marked by manager for discard time of 10 am. **Corrective Action Taken** **Repeat Violation** 08B-01-4: High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. granola , raisins at frontline breakfast area without sneeze guard protection. Items moved by manager to under sneeze guard. **Corrected On-Site** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beer cheese sauce at 50°. (Overnight Temperatures) in walk in cooler. Discarded by manager **Corrective Action Taken** 03D-15-4: Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beer cheese sauce at 50°. (Overnight Temperatures) in walk in cooler. Large , deep, covered , quantity of food. 02C-04-4: Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Fish stock frozen 3/7, Removed from freezer , but not tracked in reach in cooler. Marked by manager as 4/7. **Corrected On-Site** 05-06-4: Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer set at 5°f in ice water. Calibreated by manager. **Corrected On-Site**
Florida Times-Union
Byblos Gyros & Kabobs
10916 Atlantic Blvd Ste 6
Violation date: April 11, 2019
Violation disposition: Call Back - Extension given, pending
Violations: Total: 3, High: 1, Intermediate: 0, Basic: 2 
36-37-4:  Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Tiles with holes in kitchen area, evidence of water damage in dry storage room **Repeat Violation** - From follow-up inspection 2019-04-11: No change **Time Extended**
14-67-4:  Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Clear reach in cooler **Repeat Violation** - From follow-up inspection 2019-04-11: No change **Time Extended**
03A-02-4:  High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table: feta 49°, lettuce 49°, taziki sauce 48°, tomatoes 49°, cheese 50°. Manager turned thermostat down Reach in cooler: taziki sauce 44-45° manager unsure why item is out of temperature **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2019-04-11: Make table: lettuce 48°, hummus 46°, tomatoes 46°, taziki 46°, cheese 46°, spinach 48°. Cooler feels much colder since thermostatwas turned down but multiple open area on top of reach in cooler. Suggested filling with empty lids and containers to keep cold air inside reach in cooler Reach in cooler: beef 45-47° cooling, taziki 39-41°, chicken 31°, eggplant 43° **Time Extended** **Corrective Action Taken**
Byblos Gyros & Kabobs 10916 Atlantic Blvd Ste 6 Violation date: April 11, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total: 3, High: 1, Intermediate: 0, Basic: 2 36-37-4: Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Tiles with holes in kitchen area, evidence of water damage in dry storage room **Repeat Violation** - From follow-up inspection 2019-04-11: No change **Time Extended** 14-67-4: Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Clear reach in cooler **Repeat Violation** - From follow-up inspection 2019-04-11: No change **Time Extended** 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table: feta 49°, lettuce 49°, taziki sauce 48°, tomatoes 49°, cheese 50°. Manager turned thermostat down Reach in cooler: taziki sauce 44-45° manager unsure why item is out of temperature **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2019-04-11: Make table: lettuce 48°, hummus 46°, tomatoes 46°, taziki 46°, cheese 46°, spinach 48°. Cooler feels much colder since thermostatwas turned down but multiple open area on top of reach in cooler. Suggested filling with empty lids and containers to keep cold air inside reach in cooler Reach in cooler: beef 45-47° cooling, taziki 39-41°, chicken 31°, eggplant 43° **Time Extended** **Corrective Action Taken**
Florida Times-Union
Byblos Gyros & Kabobs
10916 Atlantic Blvd Ste 6	
Violation date: April 10, 2019
Violation disposition: Warning Issued
Violations: Total: 13, High: 3, Intermediate: 1, Basic: 9 
14-01-4:  Basic - Bowl or other container with no handle used to dispense food. Bowl in feta container in make table and cup no handle used in rice bucket dry storage room. Employee removed both. **Corrected On-Site** **Repeat Violation**
08B-46-4:  Basic - Case/container/bag of food stored on floor in dry storage area. Bucket of rice on dry storage floor, person in charge removed **Corrected On-Site** **Repeat Violation**
36-37-4:  Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Tiles with holes in kitchen area, evidence of water damage in dry storage room **Repeat Violation**
12B-12-4:  Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Two drinks on counter no lids or straws, person in charge removed drinks **Corrected On-Site**
08B-49-4:  Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food over food served to guest in clear reach in cooler, person in charge removed all personal food and medication to bottom of reach in cooler. **Corrected On-Site** **Repeat Violation**
10-01-4:  Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in falafel mix, employee removed **Corrected On-Site** **Repeat Violation**
14-67-4:  Basic - Reach-in cooler gasket torn/in disrepair. Clear reach in cooler **Repeat Violation**
25-05-4:  Basic - Single-service articles improperly stored. Box of to go silverware on front counter floor, employee removed **Corrected On-Site**
42-01-4:  Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sitting in dirty mop water, person in charge removed to dry **Corrected On-Site**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table: feta 49°, lettuce 49°, taziki sauce 48°, tomatoes 49°, cheese 50°. Manager turned thermostat down Reach in cooler: taziki sauce 44-45° manager unsure why item is out of temperature **Corrective Action Taken** **Repeat Violation**
08A-05-4:  High Priority - Raw animal food stored over ready-to-eat food. Clear reach in cooler: personal raw ground beef over box with wrapped bread. Person in charge removed **Corrected On-Site**
08A-22-4:  High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef and metal reach in cooler, person in charge rearranged cooler **Corrected On-Site**
02C-02-4:  Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Grape leaves made 2 days ago no date, in clear reach in cooler
Byblos Gyros & Kabobs 10916 Atlantic Blvd Ste 6 Violation date: April 10, 2019 Violation disposition: Warning Issued Violations: Total: 13, High: 3, Intermediate: 1, Basic: 9 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Bowl in feta container in make table and cup no handle used in rice bucket dry storage room. Employee removed both. **Corrected On-Site** **Repeat Violation** 08B-46-4: Basic - Case/container/bag of food stored on floor in dry storage area. Bucket of rice on dry storage floor, person in charge removed **Corrected On-Site** **Repeat Violation** 36-37-4: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Tiles with holes in kitchen area, evidence of water damage in dry storage room **Repeat Violation** 12B-12-4: Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Two drinks on counter no lids or straws, person in charge removed drinks **Corrected On-Site** 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food over food served to guest in clear reach in cooler, person in charge removed all personal food and medication to bottom of reach in cooler. **Corrected On-Site** **Repeat Violation** 10-01-4: Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in falafel mix, employee removed **Corrected On-Site** **Repeat Violation** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Clear reach in cooler **Repeat Violation** 25-05-4: Basic - Single-service articles improperly stored. Box of to go silverware on front counter floor, employee removed **Corrected On-Site** 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sitting in dirty mop water, person in charge removed to dry **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table: feta 49°, lettuce 49°, taziki sauce 48°, tomatoes 49°, cheese 50°. Manager turned thermostat down Reach in cooler: taziki sauce 44-45° manager unsure why item is out of temperature **Corrective Action Taken** **Repeat Violation** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Clear reach in cooler: personal raw ground beef over box with wrapped bread. Person in charge removed **Corrected On-Site** 08A-22-4: High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef and metal reach in cooler, person in charge rearranged cooler **Corrected On-Site** 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Grape leaves made 2 days ago no date, in clear reach in cooler
Florida Times-Union
European Street Café
5500 Beach Blvd
Violation date: April 9, 2019
Violation disposition: Warning Issued
Violations: Total: 12, High: 3, Intermediate: 2, Basic: 7
51-11-4:  Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank inside dry storage room. **Warning**
24-05-4:  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Person in charge inverted ice buckets. **Corrected On-Site** **Warning**
24-08-4:  Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic lids stored wet on shelf near ice machine. Person in charge removed plastic lids from service. **Corrected On-Site** **Warning**
36-41-4:  Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Walk in cooler. **Warning**
14-38-4:  Basic - Food storage container/container lid cracked or broken. Cracked plastic container stored on shelf across from ice. Voluntarily discarded by person by in charge. **Corrected On-Site** **Warning**
14-12-4:  Basic - Utensils in poor condition. Rubber spatula torn on storage rack. Voluntarily discarded by person by in charge. **Corrected On-Site** **Warning**
14-33-4:  Basic - Walk in cooler shelves with rust that has pitted the surface. **Warning**
22-39-4:  High Priority - Chlorine sanitizer in buckets not at proper minimum strength. Chlorine sanitizer level 0 ppm inside bucket throughout kitchen area. Person in charge removed sanitizer buckets from service. **Corrected On-Site** **Warning**
09-01-4:  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. Inspector observed employee placing a pickle on customer sandwich food tray with bare hands. Inspector educated employee about bare contact with ready to eat foods. **Corrected On-Site** **Warning**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salami 55° reach in cooler top side of shelf divider. Hummus stored on shelf 71°.Voluntarily discarded by person by in charge. **Corrective Action Taken** **Warning**
22-05-4:  Intermediate - Cutting board(s) stained/soiled. Cutting boards stained on cook line reach in coolers. **Warning**
53B-09-4:  Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Establishment has some photo copies of employee training certificates. **Warning**
European Street Café 5500 Beach Blvd Violation date: April 9, 2019 Violation disposition: Warning Issued Violations: Total: 12, High: 3, Intermediate: 2, Basic: 7 51-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank inside dry storage room. **Warning** 24-05-4: Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Person in charge inverted ice buckets. **Corrected On-Site** **Warning** 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic lids stored wet on shelf near ice machine. Person in charge removed plastic lids from service. **Corrected On-Site** **Warning** 36-41-4: Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Walk in cooler. **Warning** 14-38-4: Basic - Food storage container/container lid cracked or broken. Cracked plastic container stored on shelf across from ice. Voluntarily discarded by person by in charge. **Corrected On-Site** **Warning** 14-12-4: Basic - Utensils in poor condition. Rubber spatula torn on storage rack. Voluntarily discarded by person by in charge. **Corrected On-Site** **Warning** 14-33-4: Basic - Walk in cooler shelves with rust that has pitted the surface. **Warning** 22-39-4: High Priority - Chlorine sanitizer in buckets not at proper minimum strength. Chlorine sanitizer level 0 ppm inside bucket throughout kitchen area. Person in charge removed sanitizer buckets from service. **Corrected On-Site** **Warning** 09-01-4: 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. Inspector observed employee placing a pickle on customer sandwich food tray with bare hands. Inspector educated employee about bare contact with ready to eat foods. **Corrected On-Site** **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salami 55° reach in cooler top side of shelf divider. Hummus stored on shelf 71°.Voluntarily discarded by person by in charge. **Corrective Action Taken** **Warning** 22-05-4: Intermediate - Cutting board(s) stained/soiled. Cutting boards stained on cook line reach in coolers. **Warning** 53B-09-4: Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Establishment has some photo copies of employee training certificates. **Warning**
Florida Times-Union
Byblos Gyros & Kabobs
10916 Atlantic Blvd Ste 6
Violation date: April 12, 2019
Violation disposition: Call Back - Admin. complaint recommended
Violations: Total: 3, High: 1, Intermediate: 0, Basic: 2 
36-37-4:  Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Tiles with holes in kitchen area, evidence of water damage in dry storage room **Repeat Violation** - From follow-up inspection 2019-04-11: No change **Time Extended** - From follow-up inspection 2019-04-12: No change **Time Extended**
14-67-4:  Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Clear reach in cooler **Repeat Violation** - From follow-up inspection 2019-04-11: No change **Time Extended** - From follow-up inspection 2019-04-12: No change **Time Extended**
03A-02-4:  High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table: feta 49°, lettuce 49°, taziki sauce 48°, tomatoes 49°, cheese 50°. Manager turned thermostat down Reach in cooler: taziki sauce 44-45° manager unsure why item is out of temperature **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2019-04-11: Make table: lettuce 48°, hummus 46°, tomatoes 46°, taziki 46°, cheese 46°, spinach 48°. Cooler feels much colder since thermostatwas turned down but multiple open area on top of reach in cooler. Suggested filling with empty lids and containers to keep cold air inside reach in cooler Reach in cooler: beef 45-47° cooling, taziki 39-41°, chicken 31°, eggplant 43° **Time Extended** **Corrective Action Taken** - From follow-up inspection 2019-04-12: Make table: lettuce 50°, hummus 51°, tomatoes 49°, mushrooms 48°, tomatoes 47°, cheese 49°, taziki 43°. Manager stated nothing was in cooler over night and they just set up reach in cooler. Inside Ambient 49° **Time Extended** **Admin Complaint**
Byblos Gyros & Kabobs 10916 Atlantic Blvd Ste 6 Violation date: April 12, 2019 Violation disposition: Call Back - Admin. complaint recommended Violations: Total: 3, High: 1, Intermediate: 0, Basic: 2 36-37-4: Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Tiles with holes in kitchen area, evidence of water damage in dry storage room **Repeat Violation** - From follow-up inspection 2019-04-11: No change **Time Extended** - From follow-up inspection 2019-04-12: No change **Time Extended** 14-67-4: Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Clear reach in cooler **Repeat Violation** - From follow-up inspection 2019-04-11: No change **Time Extended** - From follow-up inspection 2019-04-12: No change **Time Extended** 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table: feta 49°, lettuce 49°, taziki sauce 48°, tomatoes 49°, cheese 50°. Manager turned thermostat down Reach in cooler: taziki sauce 44-45° manager unsure why item is out of temperature **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2019-04-11: Make table: lettuce 48°, hummus 46°, tomatoes 46°, taziki 46°, cheese 46°, spinach 48°. Cooler feels much colder since thermostatwas turned down but multiple open area on top of reach in cooler. Suggested filling with empty lids and containers to keep cold air inside reach in cooler Reach in cooler: beef 45-47° cooling, taziki 39-41°, chicken 31°, eggplant 43° **Time Extended** **Corrective Action Taken** - From follow-up inspection 2019-04-12: Make table: lettuce 50°, hummus 51°, tomatoes 49°, mushrooms 48°, tomatoes 47°, cheese 49°, taziki 43°. Manager stated nothing was in cooler over night and they just set up reach in cooler. Inside Ambient 49° **Time Extended** **Admin Complaint**
Florida Times-Union
China Garden
1650 San Pablo Rd S Ste 6
Violation date: April 12, 2019
Violation disposition: Warning Issued
Violations: Total: 13, High: 2, Intermediate: 0, Basic: 11 
14-01-4:  Basic - Bowl or other container with no handle used to dispense food. Bowl used in rice bins **Repeat Violation**
36-37-4:  Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen area, and evidence of water damage in kitchen tile **Repeat Violation**
12B-07-4:  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table right next to make table lid, manager removed **Corrected On-Site**
08B-49-4:  Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler by door way: multiple foods over sauces served to guest, manager removed. Walk in cooler: bowl of personal food over food served to guest, manager removed **Corrected On-Site**
08B-38-4:  Basic - Food stored on floor. Jug of oil on floor under wok
10-11-4:  Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 77°
10-01-4:  Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in pepper container **Repeat Violation**
35B-03-4:  Basic - Outer openings not protected with self-closing doors. Back door
14-67-4:  Basic - Reach-in cooler gasket torn/in disrepair. Reach in freezer stand up by door way
21-12-4:  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels on prep table by microwave, manager placed in sanitizer bucket **Corrected On-Site**
02D-01-5:  Basic - Working containers of food removed from original container not identified by common name. Soy bucket full of rice seasoning and flour bin by back door, no labels
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cart by wok: garlic in oil 78° manager stated it's been out for 2 hours. Suggested placing on time control. Printed procedures for establishment to fill out. Make table top: chicken cooked 46°, raw beef 45°, raw shrimp 49°, carrot pea mix 46°. **Repeat Violation**
08A-05-4:  High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler: raw chicken over sauce buckets and raw beef over cooked chicken **Repeat Violation**
China Garden 1650 San Pablo Rd S Ste 6 Violation date: April 12, 2019 Violation disposition: Warning Issued Violations: Total: 13, High: 2, Intermediate: 0, Basic: 11 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Bowl used in rice bins **Repeat Violation** 36-37-4: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen area, and evidence of water damage in kitchen tile **Repeat Violation** 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table right next to make table lid, manager removed **Corrected On-Site** 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler by door way: multiple foods over sauces served to guest, manager removed. Walk in cooler: bowl of personal food over food served to guest, manager removed **Corrected On-Site** 08B-38-4: Basic - Food stored on floor. Jug of oil on floor under wok 10-11-4: Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 77° 10-01-4: Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in pepper container **Repeat Violation** 35B-03-4: Basic - Outer openings not protected with self-closing doors. Back door 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Reach in freezer stand up by door way 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels on prep table by microwave, manager placed in sanitizer bucket **Corrected On-Site** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Soy bucket full of rice seasoning and flour bin by back door, no labels 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cart by wok: garlic in oil 78° manager stated it's been out for 2 hours. Suggested placing on time control. Printed procedures for establishment to fill out. Make table top: chicken cooked 46°, raw beef 45°, raw shrimp 49°, carrot pea mix 46°. **Repeat Violation** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler: raw chicken over sauce buckets and raw beef over cooked chicken **Repeat Violation**
Florida Times-Union
Subway #45191
12400 Yellow Bluff Rd Suite#206
Violation date: April 11, 2019
Violation disposition: Warning Issued
Violations: Total: 13, High: 3, Intermediate: 5, Basic: 5
12B-07-4:  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On storage shelf above sodas, mgr placed them on bottom shelf **Corrected On-Site** **Repeat Violation** **Warning**
40-07-4:  Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Bag on shelf above sodas storage shelf, mgr removed bag **Corrected On-Site** **Warning**
51-18-6:  Basic - No copy of latest inspection report available. **Warning**
25-06-4:  Basic - Single-service articles not stored inverted or protected from contamination. Lids under pipe, front counter hand, employee removed them **Corrected On-Site** **Repeat Violation** **Warning**
25-33-4:  Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Box for tomatoes used to put washed tomatoes, employee removed tomatoes from box **Corrected On-Site** **Warning**
41-07-4:  High Priority - Container of medicine improperly stored. Above deli paper, storage shelf, employee removed alcohol, **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46° cheese in prep unit, employee placed them in cooler **Corrective Action Taken** **Warning**
41-02-4:  High Priority - Toxic substance/chemical stored by or with food. Cleaned on shelf above sodas, storage shelf, mgr removed chemical **Corrected On-Site** **Warning**
31A-11-4:  Intermediate - Handwash sink used for purposes other than handwashing. Towel in it, handsink back kitchen, meg removed it **Corrected On-Site** **Warning**
16-35-4:  Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dish machine **Warning**
51-16-7:  Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Dish machine by triple sink, it was placed a couple of weeks **Warning**
22-16-4:  Intermediate - Reach-in cooler shelves soiled with food debris. Reach in at front counter **Repeat Violation** **Warning**
53B-14-5:  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. One in February 2019 **Warning**
Subway #45191 12400 Yellow Bluff Rd Suite#206 Violation date: April 11, 2019 Violation disposition: Warning Issued Violations: Total: 13, High: 3, Intermediate: 5, Basic: 5 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On storage shelf above sodas, mgr placed them on bottom shelf **Corrected On-Site** **Repeat Violation** **Warning** 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Bag on shelf above sodas storage shelf, mgr removed bag **Corrected On-Site** **Warning** 51-18-6: Basic - No copy of latest inspection report available. **Warning** 25-06-4: Basic - Single-service articles not stored inverted or protected from contamination. Lids under pipe, front counter hand, employee removed them **Corrected On-Site** **Repeat Violation** **Warning** 25-33-4: Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Box for tomatoes used to put washed tomatoes, employee removed tomatoes from box **Corrected On-Site** **Warning** 41-07-4: High Priority - Container of medicine improperly stored. Above deli paper, storage shelf, employee removed alcohol, **Corrected On-Site** **Repeat Violation** **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46° cheese in prep unit, employee placed them in cooler **Corrective Action Taken** **Warning** 41-02-4: High Priority - Toxic substance/chemical stored by or with food. Cleaned on shelf above sodas, storage shelf, mgr removed chemical **Corrected On-Site** **Warning** 31A-11-4: Intermediate - Handwash sink used for purposes other than handwashing. Towel in it, handsink back kitchen, meg removed it **Corrected On-Site** **Warning** 16-35-4: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dish machine **Warning** 51-16-7: Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Dish machine by triple sink, it was placed a couple of weeks **Warning** 22-16-4: Intermediate - Reach-in cooler shelves soiled with food debris. Reach in at front counter **Repeat Violation** **Warning** 53B-14-5: 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. One in February 2019 **Warning**
Florida Times-Union
Voo-swar Restaurant & Lounge
51 Roberts St, Atlantic Beach
Violation date: April 8, 2019
Violation disposition:  Warning Issued
Violations: Total: 13, High: 7, Intermediate: 2, Basic: 4
36-32-5:  Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over hood system **Repeat Violation**
08B-49-4:  Basic - Employee personal food not properly identified and segregated from food to be served to the public. White walk in freezer: personal foods mixed in with food served to guest
22-19-4:  Basic - Interior of microwave soiled with encrusted food debris. Double microwave, top microwave top interior
06-05-4:  Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in triple sink in standing water, manager turned on facet **Corrected On-Site**
01B-37-4:  High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach in freezer: ribs 64° manager stated they were made last night at 8pm. Stop sale issued. Reach in freezer ambient temperature 60°.
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Front reach in cooler by doorway: lettuce 62°, fries 62° and tomatoes 61°. Manager currectly has someone here fixing reach in cooler and reach in freezer. Manager stated he realized the cooler wasn't working today at 10:30. Had manager move all Potentially hazardous (time/temperature control for safety) foods into reach in freezer to rapid cool.
03D-05-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Reach in freezer: ribs 64° manager stated they were made last night at 8pm. Stop sale issued. Reach in freezer ambient temperature 60°. Reach in cooler: pork 46-47° manager stated it was made last night, large cut of meat in covered bin. Stop sale issued
35A-09-4:  High Priority - Presence of insects, rodents, or other pests. Exterior of building right side, two wasp nest with presence of one wasp **Repeat Violation**
02C-01-4:  High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Reach in freezer: ribs no date, manager stated they were made couple weeks ago and they were discarding. Stop sale issued
01B-24-4:  High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach in freezer: ribs no date, manager stated they were made couple weeks ago and they were discarding. Stop sale issued
29-34-4:  High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to smoker outside
32-11-5:  Intermediate - Lack of toilet tissue at each toilet. Far left stall
03D-16-4:  Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Reach in freezer: ribs 64° manager stated they were made last night at 8pm. Stop sale issued. Reach in freezer ambient temperature 60°. Reach in cooler: pork 46-47° manager stated it was made last night, large cut of meat in covered bin. Stop sale issued
Voo-swar Restaurant & Lounge 51 Roberts St, Atlantic Beach Violation date: April 8, 2019 Violation disposition: Warning Issued Violations: Total: 13, High: 7, Intermediate: 2, Basic: 4 36-32-5: Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over hood system **Repeat Violation** 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. White walk in freezer: personal foods mixed in with food served to guest 22-19-4: Basic - Interior of microwave soiled with encrusted food debris. Double microwave, top microwave top interior 06-05-4: Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in triple sink in standing water, manager turned on facet **Corrected On-Site** 01B-37-4: High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach in freezer: ribs 64° manager stated they were made last night at 8pm. Stop sale issued. Reach in freezer ambient temperature 60°. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Front reach in cooler by doorway: lettuce 62°, fries 62° and tomatoes 61°. Manager currectly has someone here fixing reach in cooler and reach in freezer. Manager stated he realized the cooler wasn't working today at 10:30. Had manager move all Potentially hazardous (time/temperature control for safety) foods into reach in freezer to rapid cool. 03D-05-4: High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Reach in freezer: ribs 64° manager stated they were made last night at 8pm. Stop sale issued. Reach in freezer ambient temperature 60°. Reach in cooler: pork 46-47° manager stated it was made last night, large cut of meat in covered bin. Stop sale issued 35A-09-4: High Priority - Presence of insects, rodents, or other pests. Exterior of building right side, two wasp nest with presence of one wasp **Repeat Violation** 02C-01-4: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Reach in freezer: ribs no date, manager stated they were made couple weeks ago and they were discarding. Stop sale issued 01B-24-4: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach in freezer: ribs no date, manager stated they were made couple weeks ago and they were discarding. Stop sale issued 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to smoker outside 32-11-5: Intermediate - Lack of toilet tissue at each toilet. Far left stall 03D-16-4: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Reach in freezer: ribs 64° manager stated they were made last night at 8pm. Stop sale issued. Reach in freezer ambient temperature 60°. Reach in cooler: pork 46-47° manager stated it was made last night, large cut of meat in covered bin. Stop sale issued
Florida Times-Union
Chili's Too
2400 Yankee Clipper Dr
Violation date: April 12, 2019
Violation disposition: Warning Issued
Violations: Total: 14, High: 3, Intermediate: 2, Basic: 9 
13-04-4:  Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guards on employees preparing food items **Repeat Violation**
24-08-4:  Basic - Equipment and utensils not properly air-dried - wet nesting. Clean wet dishes stacked on shelves in dish pit area
14-38-4:  Basic - Food storage container/container lid cracked or broken. Cracked food containers and lids stored on shelves in dish pit area
10-20-4:  Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs handling on oven door handle
22-08-4:  Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Interior of oven is soiled with black debris and grease on cooks line
16-46-4:  Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes stored in dish pit area **Repeat Violation**
14-67-4:  Basic - Reach-in cooler gasket torn/in disrepair. Torn gasket on reach-in cooler on cooks line
23-09-4:  Basic - Soiled reach-in cooler gaskets. Reach-in cooler gaskets on cooks line are soiled with a mold like substance and food debris **Repeat Violation**
36-72-4:  Basic - Walk-in cooler/walk-in freezer floor soiled. Walk-in cooler floor is soiled with food debris **Repeat Violation**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sour cream (47°F - Cold Holding); shredded lettuce (50°F - Cold Holding); chopped tomatoes (48°F - Cold Holding); cheese (49°F - Cold Holding); slaw (51°F - Cold Holding); blue cheese (47°F - Cold Holding); corn and bean mixture (49°F - Cold Holding); cheese (50°F - Cold Holding); salad blend lettuce (52°F - Cold Holding); beef (47°F - Cold Holding) per employee food items were placed on cooks line at 10am before breakfast change over. Suggested to manager to put food items on Time as Public Health Control for food safety. All reach-in cooler lids have been removed from sandwich make top coolers in kitchen area. Manager put Time markings on food items on cooks line. liquid eggs (71°F - 76°Cold Holding) no exact time frame on how long carton of eggs were sitting at room temperature on cooks line, one carton of eggs on table near stove.
08A-05-4:  High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over cut lettuce and sliced tomatoes on sandwich make table on cooks line
01B-02-4:  High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. liquid eggs (71°- 76°F Cold Holding) no exact time frame on how long carton of eggs were sitting at room temperature on cooks line, one carton of eggs on table near stove.
22-28-4:  Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach-in cooler drawers and under drawers in reach-in cooler are heavily soiled with food debris **Repeat Violation**
22-01-4:  Intermediate - Soda gun soiled. Soda gun soiled with a mold like substance in bar area
Chili's Too 2400 Yankee Clipper Dr Violation date: April 12, 2019 Violation disposition: Warning Issued Violations: Total: 14, High: 3, Intermediate: 2, Basic: 9 13-04-4: Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guards on employees preparing food items **Repeat Violation** 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Clean wet dishes stacked on shelves in dish pit area 14-38-4: Basic - Food storage container/container lid cracked or broken. Cracked food containers and lids stored on shelves in dish pit area 10-20-4: Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs handling on oven door handle 22-08-4: Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Interior of oven is soiled with black debris and grease on cooks line 16-46-4: Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes stored in dish pit area **Repeat Violation** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Torn gasket on reach-in cooler on cooks line 23-09-4: Basic - Soiled reach-in cooler gaskets. Reach-in cooler gaskets on cooks line are soiled with a mold like substance and food debris **Repeat Violation** 36-72-4: Basic - Walk-in cooler/walk-in freezer floor soiled. Walk-in cooler floor is soiled with food debris **Repeat Violation** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sour cream (47°F - Cold Holding); shredded lettuce (50°F - Cold Holding); chopped tomatoes (48°F - Cold Holding); cheese (49°F - Cold Holding); slaw (51°F - Cold Holding); blue cheese (47°F - Cold Holding); corn and bean mixture (49°F - Cold Holding); cheese (50°F - Cold Holding); salad blend lettuce (52°F - Cold Holding); beef (47°F - Cold Holding) per employee food items were placed on cooks line at 10am before breakfast change over. Suggested to manager to put food items on Time as Public Health Control for food safety. All reach-in cooler lids have been removed from sandwich make top coolers in kitchen area. Manager put Time markings on food items on cooks line. liquid eggs (71°F - 76°Cold Holding) no exact time frame on how long carton of eggs were sitting at room temperature on cooks line, one carton of eggs on table near stove. 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over cut lettuce and sliced tomatoes on sandwich make table on cooks line 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. liquid eggs (71°- 76°F Cold Holding) no exact time frame on how long carton of eggs were sitting at room temperature on cooks line, one carton of eggs on table near stove. 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach-in cooler drawers and under drawers in reach-in cooler are heavily soiled with food debris **Repeat Violation** 22-01-4: Intermediate - Soda gun soiled. Soda gun soiled with a mold like substance in bar area
Florida Times-Union
The Pig Bar-b-q
1330 Blanding Blvd Ste 170, Orange Park
Violation date: April 8, 2019 
Violation disposition: Warning Issued
Violations: Total: 15, High: 5, Intermediate: 5, Basic: 5
12B-12-4:  Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Drink on prep table across from dish machine, no lid or straw.
24-08-4:  Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean dish shelves have wet nesting. **Repeat Violation**
36-14-4:  Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Buildup of grease and food debris under fryers. **Repeat Violation**
23-05-4:  Basic - Soil residue build-up on nonfood-contact surface. Container for storing white lids on shelf across from mop sink, interior of container is soiled.
21-12-4:  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on ledge of steam table. Employee moved item during inspection. **Corrected On-Site** **Repeat Violation**
22-41-4:  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. Dish machine 0ppm chlorine. Chemical container was empty. Employee replaced sanitizer, primed machine, 100ppm. **Corrected On-Site**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese in reach-in cooler on cookline, 47°f. Employee stated item has not been out today. Cheese moved to walk-in cooler to rapidly cool. Chicken and pork next to smoker,62°f, 64°f. Employee stated food has been out 20 minutes. Employee placed in smoker to reheat. **Corrective Action Taken**
03B-01-5:  High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Sausage gravy 127°f, in holding cabinet across from cookline. Employee stated item has been out for 30 minutes. Employee microwaved gravy to 174°f. **Corrected On-Site**
08A-10-4:  High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Reach-in cooler on cookline, raw sausage patties stored over cooked potatoes. Employee moved item during inspection. **Corrected On-Site** **Repeat Violation**
29-34-4:  High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under handwash sink on cookline missing backflow preventer.
22-20-4:  Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black mold-like substance behind deflection plate of ice machine in server station. Also bottom of soda heads on soda dispenser in server station have buildup.
31A-11-4:  Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped and rinsed sanitizer bucket in cookline handwash sink. Spoke to employee about handwashing only in handwash sink. **Corrective Action Taken**
53A-05-6:  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/. 4 employees present at arrival for inspection. No certified food manager present. Manager arrived during inspection. **Corrected On-Site**
31B-02-4:  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash on cookline. Employee stocked paper towels during inspection. **Corrected On-Site**
22-06-4:  Intermediate - Slicer blade soiled with old food debris. Slicer in smoker area has food residue on underside of blade.
The Pig Bar-b-q 1330 Blanding Blvd Ste 170, Orange Park Violation date: April 8, 2019 Violation disposition: Warning Issued Violations: Total: 15, High: 5, Intermediate: 5, Basic: 5 12B-12-4: Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Drink on prep table across from dish machine, no lid or straw. 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean dish shelves have wet nesting. **Repeat Violation** 36-14-4: Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Buildup of grease and food debris under fryers. **Repeat Violation** 23-05-4: Basic - Soil residue build-up on nonfood-contact surface. Container for storing white lids on shelf across from mop sink, interior of container is soiled. 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on ledge of steam table. Employee moved item during inspection. **Corrected On-Site** **Repeat Violation** 22-41-4: 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. Dish machine 0ppm chlorine. Chemical container was empty. Employee replaced sanitizer, primed machine, 100ppm. **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese in reach-in cooler on cookline, 47°f. Employee stated item has not been out today. Cheese moved to walk-in cooler to rapidly cool. Chicken and pork next to smoker,62°f, 64°f. Employee stated food has been out 20 minutes. Employee placed in smoker to reheat. **Corrective Action Taken** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Sausage gravy 127°f, in holding cabinet across from cookline. Employee stated item has been out for 30 minutes. Employee microwaved gravy to 174°f. **Corrected On-Site** 08A-10-4: High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Reach-in cooler on cookline, raw sausage patties stored over cooked potatoes. Employee moved item during inspection. **Corrected On-Site** **Repeat Violation** 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under handwash sink on cookline missing backflow preventer. 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black mold-like substance behind deflection plate of ice machine in server station. Also bottom of soda heads on soda dispenser in server station have buildup. 31A-11-4: Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped and rinsed sanitizer bucket in cookline handwash sink. Spoke to employee about handwashing only in handwash sink. **Corrective Action Taken** 53A-05-6: 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/. 4 employees present at arrival for inspection. No certified food manager present. Manager arrived during inspection. **Corrected On-Site** 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash on cookline. Employee stocked paper towels during inspection. **Corrected On-Site** 22-06-4: Intermediate - Slicer blade soiled with old food debris. Slicer in smoker area has food residue on underside of blade.
Florida Times-Union
Yafa Grill & Café
3825 Baymeadows Rd 
Violation date: April 9, 2019
Violation disposition: Call Back - Admin. complaint recommended
Violations: Total: 14, High: 2, Intermediate: 4, Basic: 8
23-24-4:  Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Underside of walk in freezer door handle. **Warning** - From follow-up inspection 2019-04-09: No change. **Time Extended**
51-11-4:  Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks by soda fountain boxes. **Warning** - From follow-up inspection 2019-04-09: No change. **Time Extended**
24-07-4:  Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Boxes of paper towels in small storage room by bathrooms. **Warning** - From follow-up inspection 2019-04-09: No change **Time Extended**
29-18-4:  Basic - - From initial inspection : Basic - Drain cover(s) missing. On floor near server area. **Warning** - From follow-up inspection 2019-04-09: No change. **Time Extended**
36-18-4:  Basic - - From initial inspection : Basic - Floor tiles cracked, broken or in disrepair. A few cracked and/or chipped tiles in kitchen. **Warning** - From follow-up inspection 2019-04-09: No change. **Time Extended**
21-04-4:  Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. In front area by buffet. **Warning** - From follow-up inspection 2019-04-09: No change, cloth under cutting board at time of callback. **Time Extended**
23-09-4:  Basic - - From initial inspection : Basic - Soiled cooler gaskets. On walk in cooler and make table cooler opposite grill. **Warning** - From follow-up inspection 2019-04-09: Heavy build up on gaskets on make table cooler on cookline. **Time Extended**
14-41-4:  Basic - - From initial inspection : Basic - Walk-in cooler gasket torn/in disrepair. Main door of walk in cooler. **Warning** - From follow-up inspection 2019-04-09: No change. **Time Extended**
03B-01-5:  High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Chicken breast on buffet at 120-130°F. Cook removed from buffet and placed into oven to bring up to 165°. Re-temped at 177°F **Corrected On-Site** **Warning** - From follow-up inspection 2019-04-09: Chicken breast on buffet at 115-120°F. Informed manager who placed back into oven. **Admin Complaint**
03E-02-4:  High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken legs removed from the oven and placed on the buffet temped at 130-133°. Cook placed back in the oven to continue to reheat to 165°F. Re temped at 170°F. **Corrected On-Site** **Warning** - From follow-up inspection 2019-04-09: Not observed at callback **Time Extended**
31B-02-4:  Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink by cookline/walk in cooler door **Warning** - From follow-up inspection 2019-04-09: At callback both kitchen handsinks without paper towel. Employee got towel for one sink. **Time Extended** **Corrective Action Taken**
53B-01-5:  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. No training available. **Warning** - From follow-up inspection 2019-04-09: No proof of any employee training available. **Admin Complaint**
51-16-7:  Intermediate - - From initial inspection : Intermediate - Plan Review not accurate- renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Plans that were submitted are not accurate and do not show a wall by soda machine/ hot buffet prep area. Accurate plans need to be re-submitted. Due to food preparation equipment (make table cooler and gyro machine) in the front area and that there is no handsink in the front food prep area, an additional hand-sink is required in front kitchen area per Plan Review Manager Josh Philips. **Warning** - From follow-up inspection 2019-04-09: At time of callback, updated plans have not been submitted and an additional handsink has not been installed in front counter kitchen area. **Admin Complaint**
02C-02-4:  Intermediate - - From initial inspection : Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Per cook, multiple items made two days ago in walk in cooler. Cook labeled all items. **Corrected On-Site** **Warning** - From follow-up inspection 2019-04-09: Nothing prepared over 24 hours labeled in walk in cooler. **Admin Complaint**
Yafa Grill & Café 3825 Baymeadows Rd Violation date: April 9, 2019 Violation disposition: Call Back - Admin. complaint recommended Violations: Total: 14, High: 2, Intermediate: 4, Basic: 8 23-24-4: Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Underside of walk in freezer door handle. **Warning** - From follow-up inspection 2019-04-09: No change. **Time Extended** 51-11-4: Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks by soda fountain boxes. **Warning** - From follow-up inspection 2019-04-09: No change. **Time Extended** 24-07-4: Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Boxes of paper towels in small storage room by bathrooms. **Warning** - From follow-up inspection 2019-04-09: No change **Time Extended** 29-18-4: Basic - - From initial inspection : Basic - Drain cover(s) missing. On floor near server area. **Warning** - From follow-up inspection 2019-04-09: No change. **Time Extended** 36-18-4: Basic - - From initial inspection : Basic - Floor tiles cracked, broken or in disrepair. A few cracked and/or chipped tiles in kitchen. **Warning** - From follow-up inspection 2019-04-09: No change. **Time Extended** 21-04-4: Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. In front area by buffet. **Warning** - From follow-up inspection 2019-04-09: No change, cloth under cutting board at time of callback. **Time Extended** 23-09-4: Basic - - From initial inspection : Basic - Soiled cooler gaskets. On walk in cooler and make table cooler opposite grill. **Warning** - From follow-up inspection 2019-04-09: Heavy build up on gaskets on make table cooler on cookline. **Time Extended** 14-41-4: Basic - - From initial inspection : Basic - Walk-in cooler gasket torn/in disrepair. Main door of walk in cooler. **Warning** - From follow-up inspection 2019-04-09: No change. **Time Extended** 03B-01-5: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Chicken breast on buffet at 120-130°F. Cook removed from buffet and placed into oven to bring up to 165°. Re-temped at 177°F **Corrected On-Site** **Warning** - From follow-up inspection 2019-04-09: Chicken breast on buffet at 115-120°F. Informed manager who placed back into oven. **Admin Complaint** 03E-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken legs removed from the oven and placed on the buffet temped at 130-133°. Cook placed back in the oven to continue to reheat to 165°F. Re temped at 170°F. **Corrected On-Site** **Warning** - From follow-up inspection 2019-04-09: Not observed at callback **Time Extended** 31B-02-4: Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink by cookline/walk in cooler door **Warning** - From follow-up inspection 2019-04-09: At callback both kitchen handsinks without paper towel. Employee got towel for one sink. **Time Extended** **Corrective Action Taken** 53B-01-5: 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. No training available. **Warning** - From follow-up inspection 2019-04-09: No proof of any employee training available. **Admin Complaint** 51-16-7: Intermediate - - From initial inspection : Intermediate - Plan Review not accurate- renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Plans that were submitted are not accurate and do not show a wall by soda machine/ hot buffet prep area. Accurate plans need to be re-submitted. Due to food preparation equipment (make table cooler and gyro machine) in the front area and that there is no handsink in the front food prep area, an additional hand-sink is required in front kitchen area per Plan Review Manager Josh Philips. **Warning** - From follow-up inspection 2019-04-09: At time of callback, updated plans have not been submitted and an additional handsink has not been installed in front counter kitchen area. **Admin Complaint** 02C-02-4: Intermediate - - From initial inspection : Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Per cook, multiple items made two days ago in walk in cooler. Cook labeled all items. **Corrected On-Site** **Warning** - From follow-up inspection 2019-04-09: Nothing prepared over 24 hours labeled in walk in cooler. **Admin Complaint**
Florida Times-Union
Fuji Buffet
1038 003 Dunn Ave
Violation date: April 10, 2019
Violation disposition: Warning Issued
Violations: Total: 16, High: 4, Intermediate: 6, Basic: 6 
1-11-4:  Basic - Carbon dioxide/helium tanks not adequately secured. Grey Co2 tank not adequately secured, manager properly secured co2 tank during inspection **Corrected On-Site**
40-06-4:  Basic - Employee personal items stored in or above a food preparation area. Employee personal items stored on shelf with dry storage food items, employee moved personal items during inspection **Corrected On-Site**
36-47-5:  Basic - Hood soiled with accumulated grease, dust or food debris. Hood soiled with grease above fryers
23-09-4:  Basic - Soiled reach-in cooler gaskets. Reach-in cooler gaskets soiled with food debris on cooks line
08B-17-4:  Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over cooked noodles, cooked crawfish and cut vegetables
21-38-4:  Basic - Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket with sanitizer solution stored on floor in beverage area, manager properly stored sanitizer bucket during inspection **Corrected On-Site**
35A-02-5:  High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Two flies in kitchen area one next to water heater and one next to prep table
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken (50°F - Cold Holding); shrimp (49°F - Cold Holding); krab meat (50°F - Cold Holding); Beef (50°F - Cold Holding) per employee food items were stored in triple door reach-in cooler for approximately 30 minutes. Manager moved all items to walk-in cooler until a reach-in cooler is working properly **Corrective Action Taken**
08A-17-5:  High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken stored over crab in walk-in freezer employee rearranged food items during inspection **Corrected On-Site**
29-34-4:  High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet by dish machine
22-20-4:  Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of both ice machines are soiled with a black mold like substance
22-22-4:  Intermediate - Encrusted material on can opener blade. Can opener blade soiled with food debris employee cleaned can opener during inspection **Corrected On-Site**
31A-03-4:  Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrub pad stored in hand wash sink near entrance to kitchen, black bin stored in hand wash sink near prep sink
16-35-4:  Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. No chlorine test strips available at inspection
05-08-4:  Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available at inspection
41-17-4:  Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with a blue and pink solution stored on bottom of prep table in beverage area
Fuji Buffet 1038 003 Dunn Ave Violation date: April 10, 2019 Violation disposition: Warning Issued Violations: Total: 16, High: 4, Intermediate: 6, Basic: 6 1-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. Grey Co2 tank not adequately secured, manager properly secured co2 tank during inspection **Corrected On-Site** 40-06-4: Basic - Employee personal items stored in or above a food preparation area. Employee personal items stored on shelf with dry storage food items, employee moved personal items during inspection **Corrected On-Site** 36-47-5: Basic - Hood soiled with accumulated grease, dust or food debris. Hood soiled with grease above fryers 23-09-4: Basic - Soiled reach-in cooler gaskets. Reach-in cooler gaskets soiled with food debris on cooks line 08B-17-4: Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over cooked noodles, cooked crawfish and cut vegetables 21-38-4: Basic - Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket with sanitizer solution stored on floor in beverage area, manager properly stored sanitizer bucket during inspection **Corrected On-Site** 35A-02-5: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Two flies in kitchen area one next to water heater and one next to prep table 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken (50°F - Cold Holding); shrimp (49°F - Cold Holding); krab meat (50°F - Cold Holding); Beef (50°F - Cold Holding) per employee food items were stored in triple door reach-in cooler for approximately 30 minutes. Manager moved all items to walk-in cooler until a reach-in cooler is working properly **Corrective Action Taken** 08A-17-5: High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken stored over crab in walk-in freezer employee rearranged food items during inspection **Corrected On-Site** 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet by dish machine 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of both ice machines are soiled with a black mold like substance 22-22-4: Intermediate - Encrusted material on can opener blade. Can opener blade soiled with food debris employee cleaned can opener during inspection **Corrected On-Site** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrub pad stored in hand wash sink near entrance to kitchen, black bin stored in hand wash sink near prep sink 16-35-4: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. No chlorine test strips available at inspection 05-08-4: Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available at inspection 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with a blue and pink solution stored on bottom of prep table in beverage area
Florida Times-Union
Fuji Buffet
1038 003 Dunn Ave
Violation date: April 12, 2019
Violation disposition: Call Back - Extension given, pending
Violations: Total: 8, High: 4, Intermediate: 1, Basic: 3 
36-47-5:  Basic - - From initial inspection : Basic - Hood soiled with accumulated grease, dust or food debris. Hood soiled with grease above fryers - From follow-up inspection 2019-04-12: No change **Time Extended**
23-09-4:  Basic - - From initial inspection : Basic - Soiled reach-in cooler gaskets. Reach-in cooler gaskets soiled with food debris on cooks line - From follow-up inspection 2019-04-12: No change **Time Extended**
08B-17-4:  Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over cooked noodles, cooked crawfish and cut vegetables - From follow-up inspection 2019-04-12: No change unwashed produce over cut cabbage **Time Extended**
35A-02-5:  High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Two flies in kitchen area one next to water heater and one next to prep table - From follow-up inspection 2019-04-12: One fly near cooks line **Time Extended**
03A-02-4:  High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken (50°F - Cold Holding); shrimp (49°F - Cold Holding); krab meat (50°F - Cold Holding); Beef (50°F - Cold Holding) per employee food items were stored in triple door reach-in cooler for approximately 30 minutes. Manager moved all items to walk-in cooler until a reach-in cooler is working properly **Corrective Action Taken** - From follow-up inspection 2019-04-12: Ambient temperature 62.9, chicken 51°, shrimp 46°, beef 50° at callback inspection **Time Extended**
08A-17-5:  High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken stored over crab in walk-in freezer employee rearranged food items during inspection **Corrected On-Site** - From follow-up inspection 2019-04-12: No change **Time Extended**
29-34-4:  High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet by dish machine - From follow-up inspection 2019-04-12: No change **Time Extended**
05-08-4:  Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available at inspection - From follow-up inspection 2019-04-12: No change **Time Extended**
Fuji Buffet 1038 003 Dunn Ave Violation date: April 12, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total: 8, High: 4, Intermediate: 1, Basic: 3 36-47-5: Basic - - From initial inspection : Basic - Hood soiled with accumulated grease, dust or food debris. Hood soiled with grease above fryers - From follow-up inspection 2019-04-12: No change **Time Extended** 23-09-4: Basic - - From initial inspection : Basic - Soiled reach-in cooler gaskets. Reach-in cooler gaskets soiled with food debris on cooks line - From follow-up inspection 2019-04-12: No change **Time Extended** 08B-17-4: Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over cooked noodles, cooked crawfish and cut vegetables - From follow-up inspection 2019-04-12: No change unwashed produce over cut cabbage **Time Extended** 35A-02-5: High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Two flies in kitchen area one next to water heater and one next to prep table - From follow-up inspection 2019-04-12: One fly near cooks line **Time Extended** 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken (50°F - Cold Holding); shrimp (49°F - Cold Holding); krab meat (50°F - Cold Holding); Beef (50°F - Cold Holding) per employee food items were stored in triple door reach-in cooler for approximately 30 minutes. Manager moved all items to walk-in cooler until a reach-in cooler is working properly **Corrective Action Taken** - From follow-up inspection 2019-04-12: Ambient temperature 62.9, chicken 51°, shrimp 46°, beef 50° at callback inspection **Time Extended** 08A-17-5: High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken stored over crab in walk-in freezer employee rearranged food items during inspection **Corrected On-Site** - From follow-up inspection 2019-04-12: No change **Time Extended** 29-34-4: High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet by dish machine - From follow-up inspection 2019-04-12: No change **Time Extended** 05-08-4: Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available at inspection - From follow-up inspection 2019-04-12: No change **Time Extended**
Florida Times-Union
Sabra Café
12276 San Jose Blvd Ste 709
Violation date: April 9, 2019
Violation disposition: Warning Issued
Violations: Total: 16, High: 4, Intermediate: 4, Basic: 8
14-01-4:  Basic - Bowl or other container with no handle used to dispense food. Plastic container in flour bin. Souffle cup in sugar container behind front counter. Removed. **Corrected On-Site** **Warning**
36-57-4:  Basic - Ceiling fan had accumulation of dust/debris. Heavy dust build up on ceiling mounted fan by make table coolers. **Warning**
36-36-4:  Basic - Ceiling tile missing. On cookline behind fan and above prep table by shelf with internet router on. **Warning**
10-12-4:  Basic - In-use ice scoop stored on soiled surface between uses. Scoop on top of soiled ice machine. Scoop removed and cleaned. **Corrected On-Site** **Warning**
38-07-4:  Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen by mop sink and storage shelf by prep table. **Warning**
14-67-4:  Basic - Reach-in cooler gasket torn/in disrepair. On make table cooler number 1 **Warning**
23-09-4:  Basic - Soiled reach-in cooler gaskets. On make table cooler number 1 **Warning**
36-02-5:  Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Areas of kitchen floor missing floor paint **Warning**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta in reach in cooler at 48°F. All other items in cooler temped at 41°F. Manager unsure why higher temp than everything else, as cooked a few days ago. Discarded by manager **Corrective Action Taken** **Warning**
02C-01-4:  High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pasta in make table cooler had a date 9 day prior. Per employees old label left on and the pasta was cooked 4 days ago. Date changed. **Corrected On-Site** **Warning**
01B-02-4:  High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pasta above 41°F. **Warning**
29-42-4:  High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Additional Backflow required AFTER splitter on NON chemical side. **Repeat Violation** **Warning**
31A-03-4:  Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large pitcher in handsink by ice machine. Removed by manager. **Corrected On-Site** **Warning**
22-28-4:  Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Under drawers in drawer reach in cooler near dishmachine **Warning**
31B-02-4:  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink by ice machine behind front counter. Paper towels added. **Corrected On-Site** **Warning**
51-16-7:  Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Per plans from 2017, establishment did not have a dishmachine. Establishment has a dishmachine where cooler and freezers where, which now sit in corridor at rear of kitchen. Ice machine was recently relocated and is now behind front counter, in corner by handsink. Office area is now open and part of the kitchen prep area. **Warning**
Sabra Café 12276 San Jose Blvd Ste 709 Violation date: April 9, 2019 Violation disposition: Warning Issued Violations: Total: 16, High: 4, Intermediate: 4, Basic: 8 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Plastic container in flour bin. Souffle cup in sugar container behind front counter. Removed. **Corrected On-Site** **Warning** 36-57-4: Basic - Ceiling fan had accumulation of dust/debris. Heavy dust build up on ceiling mounted fan by make table coolers. **Warning** 36-36-4: Basic - Ceiling tile missing. On cookline behind fan and above prep table by shelf with internet router on. **Warning** 10-12-4: Basic - In-use ice scoop stored on soiled surface between uses. Scoop on top of soiled ice machine. Scoop removed and cleaned. **Corrected On-Site** **Warning** 38-07-4: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen by mop sink and storage shelf by prep table. **Warning** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. On make table cooler number 1 **Warning** 23-09-4: Basic - Soiled reach-in cooler gaskets. On make table cooler number 1 **Warning** 36-02-5: Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Areas of kitchen floor missing floor paint **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta in reach in cooler at 48°F. All other items in cooler temped at 41°F. Manager unsure why higher temp than everything else, as cooked a few days ago. Discarded by manager **Corrective Action Taken** **Warning** 02C-01-4: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pasta in make table cooler had a date 9 day prior. Per employees old label left on and the pasta was cooked 4 days ago. Date changed. **Corrected On-Site** **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pasta above 41°F. **Warning** 29-42-4: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Additional Backflow required AFTER splitter on NON chemical side. **Repeat Violation** **Warning** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large pitcher in handsink by ice machine. Removed by manager. **Corrected On-Site** **Warning** 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Under drawers in drawer reach in cooler near dishmachine **Warning** 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink by ice machine behind front counter. Paper towels added. **Corrected On-Site** **Warning** 51-16-7: Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Per plans from 2017, establishment did not have a dishmachine. Establishment has a dishmachine where cooler and freezers where, which now sit in corridor at rear of kitchen. Ice machine was recently relocated and is now behind front counter, in corner by handsink. Office area is now open and part of the kitchen prep area. **Warning**
Florida Times-Union
Sushi House
3787 Palm Valley Rd Ste 102, Ponte Vedra Beach
Violation date: April 8, 2019
Violation disposition: Warning Issued
Violations: Total: 14, High: 3, Intermediate: 2, Basic: 9 
14-01-4:  Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop on Make-Table cooler/reach in cooler.
14-71-4:  Basic - Duct tape used to repair nonfood-contact surface. Duct tape on rear kitchen counter where raw chicken is being prepped.
12B-12-4:  Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. 2 opened water drinks containers on prep table.
40-07-4:  Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jacket over box of vegetables in rear of kitchen. Moved by manager. **Corrected On-Site**
36-22-4:  Basic - Floor area(s) covered with standing water. Standing water by Three compartment sink. Rear of kitchen.
08B-38-4:  Basic - Food stored on floor. Box of broccoli on floor in kitchen. Moved by manager.
10-07-4:  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water 75°. Moved by manager. **Corrective Action Taken**
16-46-4:  Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : multiple.
21-12-4:  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wipes on counter in : kitchen.
22-41-4:  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. 0 ppm clorine dish machine.
09-01-4:  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 cutting Ready to eat broccoli with bare hand contact. Manager intervened. **Corrective Action Taken**
29-42-4:  High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on non-chemical side of splitter located in mop sink.
31A-03-4:  Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large tray in kitchen Hand Wash Sink.
22-28-4:  Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Soiled interior of cookline reach in cooler.
Sushi House 3787 Palm Valley Rd Ste 102, Ponte Vedra Beach Violation date: April 8, 2019 Violation disposition: Warning Issued Violations: Total: 14, High: 3, Intermediate: 2, Basic: 9 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop on Make-Table cooler/reach in cooler. 14-71-4: Basic - Duct tape used to repair nonfood-contact surface. Duct tape on rear kitchen counter where raw chicken is being prepped. 12B-12-4: Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. 2 opened water drinks containers on prep table. 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jacket over box of vegetables in rear of kitchen. Moved by manager. **Corrected On-Site** 36-22-4: Basic - Floor area(s) covered with standing water. Standing water by Three compartment sink. Rear of kitchen. 08B-38-4: Basic - Food stored on floor. Box of broccoli on floor in kitchen. Moved by manager. 10-07-4: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water 75°. Moved by manager. **Corrective Action Taken** 16-46-4: Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : multiple. 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wipes on counter in : kitchen. 22-41-4: 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. 0 ppm clorine dish machine. 09-01-4: 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 cutting Ready to eat broccoli with bare hand contact. Manager intervened. **Corrective Action Taken** 29-42-4: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on non-chemical side of splitter located in mop sink. 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large tray in kitchen Hand Wash Sink. 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Soiled interior of cookline reach in cooler.
Florida Times-Union
Seafood Kitchen
31 Royal Palm Dr, Atlantic Beach
Violation date: April 9, 2019
Violation disposition: Warning Issued
Violations: Total: 16, High: 2, Intermediate: 5, Basic: 9
23-25-4:  Basic - Build-up of grease/dust/debris on hood filters. Over fryers and grill grease and dust build up **Repeat Violation**
13-03-4:  Basic - Employee with no hair restraint while engaging in food preparation. Guy cook on line
08B-42-4:  Basic - Food stored outside. Two jugs of oil out back by chemical rack
14-70-4:  Basic - Ice buildup in walk-in freezer. Floor and condenser in walk in freezer **Repeat Violation**
10-20-4:  Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging off stove handle, employee removed **Corrected On-Site** **Repeat Violation**
33-33-4:  Basic - Large amount of unused equipment/supplies present. Fridge and make table outback not in use. Also observed trash on ground outback
24-17-4:  Basic - Silverware/utensils dried with a towel/cloth. Observed towel over wet silverware, asked manager what they were doing with the silverware, she stated they were drying them with the towel. Talked to manager about letting them air dry first then they could use a towel to polish **Corrective Action Taken**
08B-14-4:  Basic - Stored food not covered in walk-in freezer. Boxes and bags of shrimp and crab in walk in freezer open. And dry storage area salt bag open.
21-12-4:  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on table in back kitchen, employee removed **Corrected On-Site**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: Tomatoes 45°, corn 45°, sausage 47°, burger 46°, steak 47°, fish 45°. Manager stated they just had a truck delivered about 1-2 hours ago and had the door propped opened.
01B-13-4:  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Deviled crab on tray on top shelf. Tray filled to high and one stuffed crab is touching soiled Fire suppression system tank. Employee discarded. **Corrective Action Taken**
22-22-4:  Intermediate - Encrusted material on can opener blade. Can opener on prep table near back door **Repeat Violation**
52-01-4:  Intermediate - Identity of food or food product misrepresented. Menu states (Florida gator tail) invoice or packaging does not specified location. Manager currently calling about getting location. Yellowfin tuna on menu: invoice and packaging only says tuna. Manager called supplier and supplier sent their invoice from sea breeze food service with it stating yellowfin tuna from Brazil. Manager printed and added to files **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
16-34-4:  Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Quat tablets used for sanitizer buckets some times per employee, no test available
02A-01-4:  Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Manager stated sign fell down, printed new one for establishment to hang **Corrected On-Site**
41-17-4:  Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle out back on chemical rack near walk in freezer, no labeled
Seafood Kitchen 31 Royal Palm Dr, Atlantic Beach Violation date: April 9, 2019 Violation disposition: Warning Issued Violations: Total: 16, High: 2, Intermediate: 5, Basic: 9 23-25-4: Basic - Build-up of grease/dust/debris on hood filters. Over fryers and grill grease and dust build up **Repeat Violation** 13-03-4: Basic - Employee with no hair restraint while engaging in food preparation. Guy cook on line 08B-42-4: Basic - Food stored outside. Two jugs of oil out back by chemical rack 14-70-4: Basic - Ice buildup in walk-in freezer. Floor and condenser in walk in freezer **Repeat Violation** 10-20-4: Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging off stove handle, employee removed **Corrected On-Site** **Repeat Violation** 33-33-4: Basic - Large amount of unused equipment/supplies present. Fridge and make table outback not in use. Also observed trash on ground outback 24-17-4: Basic - Silverware/utensils dried with a towel/cloth. Observed towel over wet silverware, asked manager what they were doing with the silverware, she stated they were drying them with the towel. Talked to manager about letting them air dry first then they could use a towel to polish **Corrective Action Taken** 08B-14-4: Basic - Stored food not covered in walk-in freezer. Boxes and bags of shrimp and crab in walk in freezer open. And dry storage area salt bag open. 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on table in back kitchen, employee removed **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: Tomatoes 45°, corn 45°, sausage 47°, burger 46°, steak 47°, fish 45°. Manager stated they just had a truck delivered about 1-2 hours ago and had the door propped opened. 01B-13-4: High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Deviled crab on tray on top shelf. Tray filled to high and one stuffed crab is touching soiled Fire suppression system tank. Employee discarded. **Corrective Action Taken** 22-22-4: Intermediate - Encrusted material on can opener blade. Can opener on prep table near back door **Repeat Violation** 52-01-4: Intermediate - Identity of food or food product misrepresented. Menu states (Florida gator tail) invoice or packaging does not specified location. Manager currently calling about getting location. Yellowfin tuna on menu: invoice and packaging only says tuna. Manager called supplier and supplier sent their invoice from sea breeze food service with it stating yellowfin tuna from Brazil. Manager printed and added to files **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** 16-34-4: Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Quat tablets used for sanitizer buckets some times per employee, no test available 02A-01-4: Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Manager stated sign fell down, printed new one for establishment to hang **Corrected On-Site** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle out back on chemical rack near walk in freezer, no labeled
Florida Times-Union
Wok N Roll,
1680 Dunn Ave #4
Violation date: April 10, 2019
Violation disposition: Warning Issued
Violations: Total: 17, High: 3, Intermediate: 3, Basic: 11
14-01-4:  Basic - Bowl or other container with no handle used to dispense food. Clear bowl used to scoop rice **Repeat Violation**
08B-45-4:  Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. White case of meat stored on floor in walk-in freezer under shelf
36-32-5:  Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles in kitchen near fryers
14-09-4:  Basic - Cutting board has cut marks and is no longer cleanable. Cutting board has excessive cut marks and is no longer cleanable
12B-07-4:  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table employee moved drink during inspection **Corrected On-Site**
40-06-4:  Basic - Employee personal items stored in or above a food preparation area. Employee aprons hanging on shelf with cooling cooked noodles across from three compartment sink, employee moved aprons during inspection **Corrected On-Site**
36-24-5:  Basic - Hole in or other damage to wall. Hole in wall above walk-in freezer **Repeat Violation**
06-04-4:  Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork thawing in silver pan on drain board of triple sink. Employee stored pork in walk-in cooler during inspection **Corrected On-Site**
25-32-4:  Basic - Reuse of single-service articles. Reuse empty shell egg trays to store oil and sauces under prep table
23-10-4:  Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. Walk-in cooler gasket is soiled with a black mold like substance **Repeat Violation**
14-17-4:  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on Walk-in cooler shelves
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken (50°F - Cold Holding); chicken wings (49°F - Cold Holding); egg rolls (50°F - Cold Holding); cream cheese wonton (48°F) per manager all food items were placed in reach-in cooler at 11am. Suggested to manager to move all food items to walk-in freezer to rapidly cool. Employee moved all food items to walk-in cooler. **Corrective Action Taken**
08A-09-4:  High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs stored over sauces in walk-in cooler
08A-17-5:  High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Chicken stored over raw pork in walk-in freezer **Repeat Violation**
22-20-4:  Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of ice machine is soiled with a black mold like substance located near three compartment sink
31B-02-4:  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at hand wash sink near smoker and at hand wash sink near ice machine, manager provided paper towels during inspection **Corrected On-Site** **Repeat Violation**
31B-03-4:  Intermediate - No soap provided at handwash sink. No soap provided at hand wash sink near three compartment sink
Wok N Roll, 1680 Dunn Ave #4 Violation date: April 10, 2019 Violation disposition: Warning Issued Violations: Total: 17, High: 3, Intermediate: 3, Basic: 11 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Clear bowl used to scoop rice **Repeat Violation** 08B-45-4: Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. White case of meat stored on floor in walk-in freezer under shelf 36-32-5: Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles in kitchen near fryers 14-09-4: Basic - Cutting board has cut marks and is no longer cleanable. Cutting board has excessive cut marks and is no longer cleanable 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table employee moved drink during inspection **Corrected On-Site** 40-06-4: Basic - Employee personal items stored in or above a food preparation area. Employee aprons hanging on shelf with cooling cooked noodles across from three compartment sink, employee moved aprons during inspection **Corrected On-Site** 36-24-5: Basic - Hole in or other damage to wall. Hole in wall above walk-in freezer **Repeat Violation** 06-04-4: Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork thawing in silver pan on drain board of triple sink. Employee stored pork in walk-in cooler during inspection **Corrected On-Site** 25-32-4: Basic - Reuse of single-service articles. Reuse empty shell egg trays to store oil and sauces under prep table 23-10-4: Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. Walk-in cooler gasket is soiled with a black mold like substance **Repeat Violation** 14-17-4: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on Walk-in cooler shelves 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken (50°F - Cold Holding); chicken wings (49°F - Cold Holding); egg rolls (50°F - Cold Holding); cream cheese wonton (48°F) per manager all food items were placed in reach-in cooler at 11am. Suggested to manager to move all food items to walk-in freezer to rapidly cool. Employee moved all food items to walk-in cooler. **Corrective Action Taken** 08A-09-4: High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs stored over sauces in walk-in cooler 08A-17-5: High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Chicken stored over raw pork in walk-in freezer **Repeat Violation** 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of ice machine is soiled with a black mold like substance located near three compartment sink 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at hand wash sink near smoker and at hand wash sink near ice machine, manager provided paper towels during inspection **Corrected On-Site** **Repeat Violation** 31B-03-4: Intermediate - No soap provided at handwash sink. No soap provided at hand wash sink near three compartment sink
Florida Times-Union
Treemendous Bbq
8927 Herlong Rd
Violation date: April 9, 2019
Violation disposition: Warning Issued
Violations: Total: 19, High: 7, Intermediate: 2, Basic: 10
51-11-4:  Basic - Carbon dioxide/helium tanks not adequately secured. Tanks stored outside exterior screen room.
35A-03-4:  Basic - Dead roaches on premises. One dead roach in back storage area behind can rack. Roach discarded. **Corrected On-Site**
12B-07-4:  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above hot steam table. Drink removed. **Corrected On-Site**
24-08-4:  Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage pans stored under counter near front across from steam table.
14-11-4:  Basic - Equipment in poor repair. Shelf for slicers in back storage area by smoker broken.
35B-01-4:  Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door from dry storage area where smoker is.
36-73-4:  Basic - Floor soiled/has accumulation of debris. Floor in multiple locations of kitchen soiled including under triple sink, in corner near cash register and in entire room where smoker equipment is.
36-31-4:  Basic - Hole in ceiling. Small hole in back storage area above front of smoker as evidenced by water dripping on small prep table by smoker.
23-05-4:  Basic - Soil residue build-up on nonfood-contact surface. Storage bin for clean utensils across from triple sink. Walk in cooler gasket and side of the door. Can rack in back storage area by smoker. Drip tray for oven in back storage area by smoker.
21-12-4:  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table and by triple sink in kitchen area. Wiping cloths moved. **Corrected On-Site**
03D-02-4:  High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Collared greens 47°, potato salad 47°, green beans 46°. All items made yesterday, stored over night in deep buckets/pans and sealed. Items have condensation on inside of lids. Items discarded.
12A-07-4:  High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee prepping food came in from outside storage area, put on gloves without washing hands. Inspector asked employee to remove gloves and wash hands. He complied. **Corrective Action Taken**
35A-02-5:  High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Two flies observed in kitchen area.
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: Wings 45°, pork butts 46°, ribs 44°. All items placed on ice and rechecked at end of inspection. All items 41° or below. **Corrective Action Taken**
02C-01-4:  High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Boiled eggs dated 3/6 and crab salad 3/30 in reach in cooler across from prep table in kitchen area. Employee correctly dated eggs and discarded crab salad. **Corrected On-Site**
01B-02-4:  High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Collared greens 47°, potato salad 47°, green beans 46°. All items made yesterday, stored over night in deep buckets/pans and sealed. Items have condensation on inside of lids. Items discarded.
41-10-4:  High Priority - Toxic substance/chemical improperly stored. Sterno containers stored next to single use items on shelf in front area by warmer. Sterno moved. **Corrected On-Site**
22-06-4:  Intermediate - Slicer blade soiled with old food debris. Both slicers stored on shelf in back area by smoker.
41-17-4:  Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing purple liquid not labeled. Employee labeled bottles. **Corrected On-Site**
Treemendous Bbq 8927 Herlong Rd Violation date: April 9, 2019 Violation disposition: Warning Issued Violations: Total: 19, High: 7, Intermediate: 2, Basic: 10 51-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. Tanks stored outside exterior screen room. 35A-03-4: Basic - Dead roaches on premises. One dead roach in back storage area behind can rack. Roach discarded. **Corrected On-Site** 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above hot steam table. Drink removed. **Corrected On-Site** 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage pans stored under counter near front across from steam table. 14-11-4: Basic - Equipment in poor repair. Shelf for slicers in back storage area by smoker broken. 35B-01-4: Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door from dry storage area where smoker is. 36-73-4: Basic - Floor soiled/has accumulation of debris. Floor in multiple locations of kitchen soiled including under triple sink, in corner near cash register and in entire room where smoker equipment is. 36-31-4: Basic - Hole in ceiling. Small hole in back storage area above front of smoker as evidenced by water dripping on small prep table by smoker. 23-05-4: Basic - Soil residue build-up on nonfood-contact surface. Storage bin for clean utensils across from triple sink. Walk in cooler gasket and side of the door. Can rack in back storage area by smoker. Drip tray for oven in back storage area by smoker. 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table and by triple sink in kitchen area. Wiping cloths moved. **Corrected On-Site** 03D-02-4: High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Collared greens 47°, potato salad 47°, green beans 46°. All items made yesterday, stored over night in deep buckets/pans and sealed. Items have condensation on inside of lids. Items discarded. 12A-07-4: High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee prepping food came in from outside storage area, put on gloves without washing hands. Inspector asked employee to remove gloves and wash hands. He complied. **Corrective Action Taken** 35A-02-5: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Two flies observed in kitchen area. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: Wings 45°, pork butts 46°, ribs 44°. All items placed on ice and rechecked at end of inspection. All items 41° or below. **Corrective Action Taken** 02C-01-4: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Boiled eggs dated 3/6 and crab salad 3/30 in reach in cooler across from prep table in kitchen area. Employee correctly dated eggs and discarded crab salad. **Corrected On-Site** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Collared greens 47°, potato salad 47°, green beans 46°. All items made yesterday, stored over night in deep buckets/pans and sealed. Items have condensation on inside of lids. Items discarded. 41-10-4: High Priority - Toxic substance/chemical improperly stored. Sterno containers stored next to single use items on shelf in front area by warmer. Sterno moved. **Corrected On-Site** 22-06-4: Intermediate - Slicer blade soiled with old food debris. Both slicers stored on shelf in back area by smoker. 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing purple liquid not labeled. Employee labeled bottles. **Corrected On-Site**
Florida Times-Union
Wasabi Sushi Fang
1650 San Pablo Rd S #5
Violation date: April 12, 2019
Violation disposition: Administrative complaint recommended
Violations: Total: 21, High: 3, Intermediate: 7, Basic: 11
14-01-4:  Basic - Bowl or other container with no handle used to dispense food. Bowl used in rice bin, soy, bread crumbs etc, manager removed most **Corrective Action Taken** **Repeat Violation**
29-18-4:  Basic - Drain cover(s) missing. By rice cooker and under triple sink **Repeat Violation**
08B-49-4:  Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee raw salmon in walk in cooler over unwashed avocados, manager removed. Deep Reach in freezer: thank you bagged chicken wings mixed in reach in freezer for food served to guest **Corrective Action Taken**
08B-47-4:  Basic - Food not stored at least 6 inches off of the floor. Bag of rice, bucket of soy and jug of oil on kitchen floor, employee removed all **Corrected On-Site** **Repeat Violation**
36-47-5:  Basic - Hood soiled with accumulated grease, dust or food debris. . Filters are clean but direct under has many grease build ups from where it was dripping
10-01-4:  Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in soy and vinegar buckets by dish machine, manager removed. Handle in direct contact with ice, employee removed **Corrected On-Site** **Repeat Violation**
21-06-4:  Basic - Paper towel used as liner for food container. Multiple container in sushi reach in cooler: tuna, Krab, cut lemons, salmon etc. employee started removing all papers towels in direct contact with food. **Corrective Action Taken** **Repeat Violation**
14-67-4:  Basic - Reach-in cooler gasket torn/in disrepair. Sushi bar reach in cooler
21-12-4:  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels sitting on sushi bar make table, employee removed both **Corrected On-Site** **Repeat Violation**
21-38-4:  Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on sushi bar floor, employee placed in cabinet **Corrected On-Site**
02D-01-5:  Basic - Working containers of food removed from original container not identified by common name. Tempura flour no labels in bin, manager labeled **Corrected On-Site**
01D-01-4:  High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served raw at establishment. No parasite destruction on invoice for fresh not frozen, Manager called company and received letter farm raised pellet feed. **Corrected On-Site**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi bar top reach in cooler: Tilapia 46°, escolar 47°, salmon 46°, tuna 46°. Employee stated he left door open during a rush. Make table: Noodles 59°, tufo 44-45°, shrimp 45°, chicken 43°. Noodle on top of make table, bin over filled. Manager removed top half. Manager stated they have been in and out of reach in cooler. Suggested turning thermostat down. Ambient 45° **Corrective Action Taken** **Repeat Violation**
08A-05-4:  High Priority - Raw animal food stored over ready-to-eat food. Sushi bar: roll with raw sushi over cut cucumber, employee removed. Walk in cooler: personal raw salmon over unwashed avocados, manager removed **Corrected On-Site** **Repeat Violation**
22-20-4:  Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Top interior, manager cleaned during inspection **Corrected On-Site** **Repeat Violation**
52-04-4:  Intermediate - Establishment advertised grouper on the menu/menu board but served another type of fish. Sushi menu and lunch special menu: JTB roll states "groper " and "grouper roll". Manager stated they don't have grouper and that they use Tilapia instead. White fish can be used as alternative instead of grouper. **Admin Complaint**
31A-09-4:  Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked by multiple items, manager cleared a path to sink **Corrected On-Site**
31A-03-4:  Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Hand sink by dish machine buckets etc., manager removed **Corrected On-Site** **Repeat Violation**
27-16-4:  Intermediate - Hot water not provided/shut off at employee handwash sink. Knob unable to turn to turn on hot water at hand sink by reach in freezer.
02B-01-4:  Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu: smoked salmon roll and JB roll is marked as cooked. Explained to manager smoked salmon is considered raw unless establishment can provide evidence that salmon is hot smoked instead of cold smoked. Lunch special rolls menu: none of the raw rolls are marked. *Consumer advisory on wall also needs a star on it to indicate that the stars on the menus means raw/undercooked product.
31B-02-4:  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, manager placed roll by sink **Corrected On-Site**
Wasabi Sushi Fang 1650 San Pablo Rd S #5 Violation date: April 12, 2019 Violation disposition: Administrative complaint recommended Violations: Total: 21, High: 3, Intermediate: 7, Basic: 11 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Bowl used in rice bin, soy, bread crumbs etc, manager removed most **Corrective Action Taken** **Repeat Violation** 29-18-4: Basic - Drain cover(s) missing. By rice cooker and under triple sink **Repeat Violation** 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee raw salmon in walk in cooler over unwashed avocados, manager removed. Deep Reach in freezer: thank you bagged chicken wings mixed in reach in freezer for food served to guest **Corrective Action Taken** 08B-47-4: Basic - Food not stored at least 6 inches off of the floor. Bag of rice, bucket of soy and jug of oil on kitchen floor, employee removed all **Corrected On-Site** **Repeat Violation** 36-47-5: Basic - Hood soiled with accumulated grease, dust or food debris. . Filters are clean but direct under has many grease build ups from where it was dripping 10-01-4: Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in soy and vinegar buckets by dish machine, manager removed. Handle in direct contact with ice, employee removed **Corrected On-Site** **Repeat Violation** 21-06-4: Basic - Paper towel used as liner for food container. Multiple container in sushi reach in cooler: tuna, Krab, cut lemons, salmon etc. employee started removing all papers towels in direct contact with food. **Corrective Action Taken** **Repeat Violation** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Sushi bar reach in cooler 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels sitting on sushi bar make table, employee removed both **Corrected On-Site** **Repeat Violation** 21-38-4: Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on sushi bar floor, employee placed in cabinet **Corrected On-Site** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Tempura flour no labels in bin, manager labeled **Corrected On-Site** 01D-01-4: High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served raw at establishment. No parasite destruction on invoice for fresh not frozen, Manager called company and received letter farm raised pellet feed. **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi bar top reach in cooler: Tilapia 46°, escolar 47°, salmon 46°, tuna 46°. Employee stated he left door open during a rush. Make table: Noodles 59°, tufo 44-45°, shrimp 45°, chicken 43°. Noodle on top of make table, bin over filled. Manager removed top half. Manager stated they have been in and out of reach in cooler. Suggested turning thermostat down. Ambient 45° **Corrective Action Taken** **Repeat Violation** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Sushi bar: roll with raw sushi over cut cucumber, employee removed. Walk in cooler: personal raw salmon over unwashed avocados, manager removed **Corrected On-Site** **Repeat Violation** 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Top interior, manager cleaned during inspection **Corrected On-Site** **Repeat Violation** 52-04-4: Intermediate - Establishment advertised grouper on the menu/menu board but served another type of fish. Sushi menu and lunch special menu: JTB roll states "groper " and "grouper roll". Manager stated they don't have grouper and that they use Tilapia instead. White fish can be used as alternative instead of grouper. **Admin Complaint** 31A-09-4: Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked by multiple items, manager cleared a path to sink **Corrected On-Site** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Hand sink by dish machine buckets etc., manager removed **Corrected On-Site** **Repeat Violation** 27-16-4: Intermediate - Hot water not provided/shut off at employee handwash sink. Knob unable to turn to turn on hot water at hand sink by reach in freezer. 02B-01-4: Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu: smoked salmon roll and JB roll is marked as cooked. Explained to manager smoked salmon is considered raw unless establishment can provide evidence that salmon is hot smoked instead of cold smoked. Lunch special rolls menu: none of the raw rolls are marked. *Consumer advisory on wall also needs a star on it to indicate that the stars on the menus means raw/undercooked product. 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, manager placed roll by sink **Corrected On-Site**
Florida Times-Union
Jimmy Hula's
13170 Atlantic Blvd #63
Violation date: April 12, 2019
Violation disposition: Administrative complaint recommended
Violations: Total: 19, High: 3, Intermediate: 1, Basic: 15
21-17-4:  Basic - Clean linens stored on floor. Bagged clean towels on floor by soda rack, employee removed **Corrected On-Site**
12B-07-4:  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on and over fry station prep table, employee removed **Corrected On-Site**
40-06-4:  Basic - Employee personal items stored in or above a food preparation area. Employee food and drink on rack over boxed soda syrup **Repeat Violation**
13-07-4:  Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee making burger patties wearing a bracelet, employee removed **Corrected On-Site**
24-08-4:  Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked by soda machine and bins stacked together on clean dish rack **Repeat Violation**
36-22-4:  Basic - Floor area(s) covered with standing water. Walk in cooler
08B-47-4:  Basic - Food not stored at least 6 inches off of the floor. Jug of oil on floor by back door, employee removed **Corrected On-Site**
36-14-4:  Basic - Grease accumulated on kitchen floor and/or under cooking equipment Under fryer **Repeat Violation**
14-70-4:  Basic - Ice buildup in walk-in freezer. Walk in freezer and reach in freezer **Repeat Violation**
31B-04-4:  Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand sink between both make tables, printed sign for establishment to hang **Corrective Action Taken**
29-49-5:  Basic - Observed standing water in bottom of reach-in cooler. Keg reach in cooler **Repeat Violation**
12B-13-4:  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open coffee drink in front reach in cooler, manager removed **Corrected On-Site**
25-06-4:  Basic - Single-service articles not stored inverted or protected from contamination. Boxed to go container on floor at front counter, manager removed **Corrected On-Site**
21-12-4:  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on make table, employee placed back in bucket **Corrected On-Site** **Repeat Violation**
02D-01-5:  Basic - Working containers of food removed from original container not identified by common name. Bin of salt on dry storage rack **Repeat Violation**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Main make table: Tomatoes diced 56°, cheese 49°, lettuce 52°, cheese 49°, pico 47°, lettuce 48°, cabbage 48°, slaw 50°, salsa 44°, pm salsa 45°. Employee stated it was refilled with last hour. Side make table: cheese 49°, tomatoes 49°, tomatoes 46°, cheese 46°, corn 49°. Suggested using ice bags or placing on time control. Printed procedures for establishment. Drawers: steak 51° manager stated it was prep today at 10:30. Employee moved to walk in freezer to rapid cool 43° **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-5:  High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Heat lamp: tenders 129° and fish 118° Suggested placing on time or making to order.
29-42-4:  High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter on mop sink, back flow needed on side that doesn't go to chemical box **Repeat Violation**
53B-01-5:  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. Manager stated they were robbed 3 weeks ago, files were taken. Manager is working on getting new books to retrain employees. **Corrective Action Taken**
Jimmy Hula's 13170 Atlantic Blvd #63 Violation date: April 12, 2019 Violation disposition: Administrative complaint recommended Violations: Total: 19, High: 3, Intermediate: 1, Basic: 15 21-17-4: Basic - Clean linens stored on floor. Bagged clean towels on floor by soda rack, employee removed **Corrected On-Site** 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on and over fry station prep table, employee removed **Corrected On-Site** 40-06-4: Basic - Employee personal items stored in or above a food preparation area. Employee food and drink on rack over boxed soda syrup **Repeat Violation** 13-07-4: Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee making burger patties wearing a bracelet, employee removed **Corrected On-Site** 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked by soda machine and bins stacked together on clean dish rack **Repeat Violation** 36-22-4: Basic - Floor area(s) covered with standing water. Walk in cooler 08B-47-4: Basic - Food not stored at least 6 inches off of the floor. Jug of oil on floor by back door, employee removed **Corrected On-Site** 36-14-4: Basic - Grease accumulated on kitchen floor and/or under cooking equipment Under fryer **Repeat Violation** 14-70-4: Basic - Ice buildup in walk-in freezer. Walk in freezer and reach in freezer **Repeat Violation** 31B-04-4: Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand sink between both make tables, printed sign for establishment to hang **Corrective Action Taken** 29-49-5: Basic - Observed standing water in bottom of reach-in cooler. Keg reach in cooler **Repeat Violation** 12B-13-4: Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open coffee drink in front reach in cooler, manager removed **Corrected On-Site** 25-06-4: Basic - Single-service articles not stored inverted or protected from contamination. Boxed to go container on floor at front counter, manager removed **Corrected On-Site** 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on make table, employee placed back in bucket **Corrected On-Site** **Repeat Violation** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Bin of salt on dry storage rack **Repeat Violation** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Main make table: Tomatoes diced 56°, cheese 49°, lettuce 52°, cheese 49°, pico 47°, lettuce 48°, cabbage 48°, slaw 50°, salsa 44°, pm salsa 45°. Employee stated it was refilled with last hour. Side make table: cheese 49°, tomatoes 49°, tomatoes 46°, cheese 46°, corn 49°. Suggested using ice bags or placing on time control. Printed procedures for establishment. Drawers: steak 51° manager stated it was prep today at 10:30. Employee moved to walk in freezer to rapid cool 43° **Corrective Action Taken** **Repeat Violation** **Admin Complaint** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Heat lamp: tenders 129° and fish 118° Suggested placing on time or making to order. 29-42-4: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter on mop sink, back flow needed on side that doesn't go to chemical box **Repeat Violation** 53B-01-5: 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. Manager stated they were robbed 3 weeks ago, files were taken. Manager is working on getting new books to retrain employees. **Corrective Action Taken**
Florida Times-Union
Dicks Wings & Grill
12400 Yellow Bluff Rd Ste 101
Violation date: April 11, 2019
Violation disposition: Warning Issued
Violations: Total: 25, High: 7, Intermediate: 5, Basic: 13
16-21-4:  Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
14-01-4:  Basic - Bowl or other container with no handle used to dispense food. On sauces, cook line **Repeat Violation** **Warning**
23-03-4:  Basic - Build-up of grease on nonfood-contact surface. On broiler and side of fryers **Repeat Violation** **Warning**
50-09-4:  Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
14-09-4:  Basic - Cutting board has cut marks and is no longer cleanable. On prep cooler **Warning**
13-04-4:  Basic - Employee with no beard guard/restraint while engaging in food preparation. One cook **Warning**
14-11-4:  Basic - Equipment in poor repair. Torn fryer basket **Warning**
08B-38-4:  Basic - Food stored on floor. Flour container by fryer, employee placed it on shelf **Corrected On-Site** **Warning**
14-36-5:  Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Upright cooler/ raw chicken cooler, by ice machine **Warning**
25-33-4:  Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Raw chicken box used to put flour for breading chicken, cook line, employee placed flour in a food grade container **Corrected On-Site** **Warning**
36-27-5:  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grill **Warning**
21-12-4:  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Server are by ice bin, employee placed it in dirty hamper **Corrected On-Site** **Warning**
02D-01-5:  Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container by cook line, employee wrote name on **Corrected On-Site** **Warning**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50° fries on table by fryers, employee voluntarily discarded them, 56° cheese, chili, raw chicken, hamburgers, in walk in cooler **Corrective Action Taken** **Warning**
03B-01-5:  High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. 100° chili, baked beans, in warmer, employee reheated chili **Corrective Action Taken** **Repeat Violation** **Warning**
08A-05-4:  High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger on shelf above cooked bacon, reach in cooler, employee rearranged **Corrected On-Site** **Warning**
08A-20-4:  High Priority - Raw animal foods not properly separated from each other in holding unit. Raw hamburger on shelf above raw fish in reach in cooler, employee rearranged **Corrected On-Site** **Repeat Violation** **Warning**
01B-02-4:  High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw chicken, hamburger, etc **Warning**
41-11-4:  High Priority - Toxic substance/chemical stored by or with single-service items. Cleaned on shelf above plastic ware, shelf by walk in cooler, mgr moved chemical **Corrected On-Site** **Warning**
29-34-4:  High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by upright freezer and on open side of splitter in mop sink **Repeat Violation** **Warning**
14-74-6:  Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. 56° walk in cooler, ice build up on condenser **Warning**
22-28-4:  Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. One side in prep reach in cooler, and raw chicken upright cooler, employee cleaned it **Corrected On-Site** **Warning**
31B-02-4:  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server area, and by ice machine, kitchen, mgr placed one **Corrected On-Site** **Repeat Violation** **Warning**
16-34-4:  Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
31B-03-4:  Intermediate - No soap provided at handwash sink. Handsink by ice machine, kitchen, and employees restroom, employee placed some in both handsinks **Corrected On-Site** **Warning**
Dicks Wings & Grill 12400 Yellow Bluff Rd Ste 101 Violation date: April 11, 2019 Violation disposition: Warning Issued Violations: Total: 25, High: 7, Intermediate: 5, Basic: 13 16-21-4: Basic - Accumulation of debris on exterior of warewashing machine. **Warning** 14-01-4: Basic - Bowl or other container with no handle used to dispense food. On sauces, cook line **Repeat Violation** **Warning** 23-03-4: Basic - Build-up of grease on nonfood-contact surface. On broiler and side of fryers **Repeat Violation** **Warning** 50-09-4: Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** 14-09-4: Basic - Cutting board has cut marks and is no longer cleanable. On prep cooler **Warning** 13-04-4: Basic - Employee with no beard guard/restraint while engaging in food preparation. One cook **Warning** 14-11-4: Basic - Equipment in poor repair. Torn fryer basket **Warning** 08B-38-4: Basic - Food stored on floor. Flour container by fryer, employee placed it on shelf **Corrected On-Site** **Warning** 14-36-5: Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Upright cooler/ raw chicken cooler, by ice machine **Warning** 25-33-4: Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Raw chicken box used to put flour for breading chicken, cook line, employee placed flour in a food grade container **Corrected On-Site** **Warning** 36-27-5: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grill **Warning** 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Server are by ice bin, employee placed it in dirty hamper **Corrected On-Site** **Warning** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container by cook line, employee wrote name on **Corrected On-Site** **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50° fries on table by fryers, employee voluntarily discarded them, 56° cheese, chili, raw chicken, hamburgers, in walk in cooler **Corrective Action Taken** **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. 100° chili, baked beans, in warmer, employee reheated chili **Corrective Action Taken** **Repeat Violation** **Warning** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger on shelf above cooked bacon, reach in cooler, employee rearranged **Corrected On-Site** **Warning** 08A-20-4: High Priority - Raw animal foods not properly separated from each other in holding unit. Raw hamburger on shelf above raw fish in reach in cooler, employee rearranged **Corrected On-Site** **Repeat Violation** **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw chicken, hamburger, etc **Warning** 41-11-4: High Priority - Toxic substance/chemical stored by or with single-service items. Cleaned on shelf above plastic ware, shelf by walk in cooler, mgr moved chemical **Corrected On-Site** **Warning** 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by upright freezer and on open side of splitter in mop sink **Repeat Violation** **Warning** 14-74-6: Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. 56° walk in cooler, ice build up on condenser **Warning** 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. One side in prep reach in cooler, and raw chicken upright cooler, employee cleaned it **Corrected On-Site** **Warning** 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server area, and by ice machine, kitchen, mgr placed one **Corrected On-Site** **Repeat Violation** **Warning** 16-34-4: Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning** 31B-03-4: Intermediate - No soap provided at handwash sink. Handsink by ice machine, kitchen, and employees restroom, employee placed some in both handsinks **Corrected On-Site** **Warning**
Florida Times-Union
Bongiornos Pizzeria
2294 Mayport Rd Ste 2, Atlantic Beach
Violation date: April 8, 2019
Violation disposition: Administrative complaint recommended
Violations: Total: 33, High: 8, Intermediate: 9, Basic: 16
14-01-4:  Basic - Bowl or other container with no handle used to dispense food. Bowl used in garlic powder and red peppers on cook line under table, manager removed **Corrected On-Site** **Repeat Violation**
36-03-4:  Basic - Cove molding at floor/wall juncture broken/missing. No cove molding in kitchen cook line
40-07-4:  Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee apron on pizza boxes used for guest under front counter, employee removed **Corrected On-Site** **Repeat Violation**
24-08-4:  Basic - Equipment and utensils not properly air-dried - wet nesting. Clear cups next to soda machine up front
14-11-4:  Basic - Equipment in poor repair. White reach in freezer in office middle, lid is splitting apart
08B-47-4:  Basic - Food not stored at least 6 inches off of the floor. Office: jugs of oil on floor Server room: soda syrup boxes on floor. Employee removed all, and stated no truck was delivered today **Corrected On-Site**
08B-30-4:  Basic - Food stored in dry storage area not covered. Bag of flour wide open by mixer
36-24-5:  Basic - Hole in or other damage to wall. Hole in wall in hallway by slicer **Repeat Violation**
10-01-4:  Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in salt container by mixer **Repeat Violation**
14-31-4:  Basic - Nonfood-grade bags used in direct contact with food. Observed black trash bag full of ice in white reach in freezer in office
29-49-5:  Basic - Observed standing water in bottom of reach-in cooler. Stand up reach in cooler for pizzas and keg reach in cooler at bar
10-15-4:  Basic - Pizza peel stored on top of soiled oven between uses. Pizza peel on top of oven, manager moved onto pan on oven **Corrected On-Site** **Repeat Violation**
23-09-4:  Basic - Soiled reach-in cooler gaskets. Pizza make table gaskets all 3 doors
36-27-5:  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and fence over pizza oven, heavy build up of dust
42-01-4:  Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop on office floor, employee removed **Corrected On-Site**
21-38-4:  Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor by pizza make table, employee removed **Corrected On-Site**
22-49-4:  High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Peroxyoctanoic acid 0ppm ran three times and primed. Dish machine can be used to wash dishes but need to use triple sink to sanitize
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza make table: spinach 44-46° Employee stated it was prepped yesterday. Bowl at pizza station: fresh garlic, oil and other spices in bowl used to top off garlic knots 72°. Talked to employee about keeping bowl cold for reused to discard left overs. Employee discarded. Ice bath front counter: sour cream 62°, cheese 62°. Employee stated items have been up there since they opened at 11. Talked to manager about placing on time control. Employee voluntarily discarded. Kitchen make table at 3pm: tomatoes58°, lettuce 67°, cheese 47°, cooked onions 57°, mushrooms 57°, turkey 53°, ham 54°, provolone 60°, cheese 59°, wings 49°, stuffing 52°, turkey gravy 49°, heavy cream 53°, chicken 52°, roast beef 58°, tuna 47°, burger 49°, corn beef 51°, turkey 48°, cheese 49°. Manager stated reach in cooler was set up today at 10, no foods in cooler over night. Manager voluntarily discarded most foods. At 4pm re-temperature all foods kept that were moved to walk in cooler or reach in freezer: burgers 37-41°, chicken 41° and tuna 43°, wings 50° and turkey 49° stop sale issued. Walk in cooler: potato salad 45°, pasta salad 44° manager unsure why items are out of temperature **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-5:  High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Chili 87° in crock pot near soda machine front counter. Employees stated it's been there since 11 and they turned it off because it was too hot. Employees voluntarily discarded chili. **Corrective Action Taken** **Repeat Violation**
02C-01-4:  High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Marinara made 4/1 stop sale issued
01B-24-4:  High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Marinara made 4/1 stop sale issued
35A-07-4:  High Priority - Small flying insects in bar area. 4-5 flies in bar area
01B-02-4:  High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Kitchen make table at 3pm: tomatoes58°, lettuce 67°, cheese 47°, cooked onions 57°, mushrooms 57°, turkey 53°, ham 54°, provolone 60°, cheese 59°, wings 49°, stuffing 52°, turkey gravy 49°, heavy cream 53°, chicken 52°, roast beef 58°, tuna 47°, burger 49°, turkey 48°, cheese 49°. Manager stated reach in cooler was set up today at 10, no foods in cooler over night. Manager voluntarily discarded most foods. At 4pm re-temperature all foods kept that were moved to walk in cooler or reach in freezer: burgers 37-41°, chicken 41° and tuna 43°, wings 50° and turkey 49° stop sale issued.
29-34-4:  High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outback: missing on empty side of splitter not going to chemical box **Repeat Violation**
22-20-4:  Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black/orange like substance on top interior of ice machine **Repeat Violation**
22-22-4:  Intermediate - Encrusted material on can opener blade. Can opener at front counter
31A-03-4:  Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Towel in hand sink by mixer and bowl full of vinegar in bar hand sink
27-16-4:  Intermediate - Hot water not provided/shut off at employee handwash sink. Bar hand sink has no water running, due to a leak
27-06-4:  Intermediate - No hot running water at three-compartment sink. Bar hand sink, manager stated there is no water currently running at that sink due to a leak
31B-02-4:  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in server room
53B-13-5:  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. Three employees here during inspection (blue, Marcie, and Seth) all been here for at least 3-4 months
02C-02-4:  Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Kitchen make table: stuffing no date, manager stated it was made yesterday at 2pm. Manager discarded due to temperature issues Walk in cooler: pasta no date made Friday and stuffed peppers made yesterday at 2pm. **Corrective Action Taken** **Repeat Violation**
22-07-4:  Intermediate - Slicer blade guard soiled with old food debris. Located in hallway going outback on prep table
Bongiornos Pizzeria 2294 Mayport Rd Ste 2, Atlantic Beach Violation date: April 8, 2019 Violation disposition: Administrative complaint recommended Violations: Total: 33, High: 8, Intermediate: 9, Basic: 16 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Bowl used in garlic powder and red peppers on cook line under table, manager removed **Corrected On-Site** **Repeat Violation** 36-03-4: Basic - Cove molding at floor/wall juncture broken/missing. No cove molding in kitchen cook line 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee apron on pizza boxes used for guest under front counter, employee removed **Corrected On-Site** **Repeat Violation** 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Clear cups next to soda machine up front 14-11-4: Basic - Equipment in poor repair. White reach in freezer in office middle, lid is splitting apart 08B-47-4: Basic - Food not stored at least 6 inches off of the floor. Office: jugs of oil on floor Server room: soda syrup boxes on floor. Employee removed all, and stated no truck was delivered today **Corrected On-Site** 08B-30-4: Basic - Food stored in dry storage area not covered. Bag of flour wide open by mixer 36-24-5: Basic - Hole in or other damage to wall. Hole in wall in hallway by slicer **Repeat Violation** 10-01-4: Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in salt container by mixer **Repeat Violation** 14-31-4: Basic - Nonfood-grade bags used in direct contact with food. Observed black trash bag full of ice in white reach in freezer in office 29-49-5: Basic - Observed standing water in bottom of reach-in cooler. Stand up reach in cooler for pizzas and keg reach in cooler at bar 10-15-4: Basic - Pizza peel stored on top of soiled oven between uses. Pizza peel on top of oven, manager moved onto pan on oven **Corrected On-Site** **Repeat Violation** 23-09-4: Basic - Soiled reach-in cooler gaskets. Pizza make table gaskets all 3 doors 36-27-5: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and fence over pizza oven, heavy build up of dust 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop on office floor, employee removed **Corrected On-Site** 21-38-4: Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor by pizza make table, employee removed **Corrected On-Site** 22-49-4: High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Peroxyoctanoic acid 0ppm ran three times and primed. Dish machine can be used to wash dishes but need to use triple sink to sanitize 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza make table: spinach 44-46° Employee stated it was prepped yesterday. Bowl at pizza station: fresh garlic, oil and other spices in bowl used to top off garlic knots 72°. Talked to employee about keeping bowl cold for reused to discard left overs. Employee discarded. Ice bath front counter: sour cream 62°, cheese 62°. Employee stated items have been up there since they opened at 11. Talked to manager about placing on time control. Employee voluntarily discarded. Kitchen make table at 3pm: tomatoes58°, lettuce 67°, cheese 47°, cooked onions 57°, mushrooms 57°, turkey 53°, ham 54°, provolone 60°, cheese 59°, wings 49°, stuffing 52°, turkey gravy 49°, heavy cream 53°, chicken 52°, roast beef 58°, tuna 47°, burger 49°, corn beef 51°, turkey 48°, cheese 49°. Manager stated reach in cooler was set up today at 10, no foods in cooler over night. Manager voluntarily discarded most foods. At 4pm re-temperature all foods kept that were moved to walk in cooler or reach in freezer: burgers 37-41°, chicken 41° and tuna 43°, wings 50° and turkey 49° stop sale issued. Walk in cooler: potato salad 45°, pasta salad 44° manager unsure why items are out of temperature **Corrective Action Taken** **Repeat Violation** **Admin Complaint** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Chili 87° in crock pot near soda machine front counter. Employees stated it's been there since 11 and they turned it off because it was too hot. Employees voluntarily discarded chili. **Corrective Action Taken** **Repeat Violation** 02C-01-4: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Marinara made 4/1 stop sale issued 01B-24-4: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Marinara made 4/1 stop sale issued 35A-07-4: High Priority - Small flying insects in bar area. 4-5 flies in bar area 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Kitchen make table at 3pm: tomatoes58°, lettuce 67°, cheese 47°, cooked onions 57°, mushrooms 57°, turkey 53°, ham 54°, provolone 60°, cheese 59°, wings 49°, stuffing 52°, turkey gravy 49°, heavy cream 53°, chicken 52°, roast beef 58°, tuna 47°, burger 49°, turkey 48°, cheese 49°. Manager stated reach in cooler was set up today at 10, no foods in cooler over night. Manager voluntarily discarded most foods. At 4pm re-temperature all foods kept that were moved to walk in cooler or reach in freezer: burgers 37-41°, chicken 41° and tuna 43°, wings 50° and turkey 49° stop sale issued. 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outback: missing on empty side of splitter not going to chemical box **Repeat Violation** 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black/orange like substance on top interior of ice machine **Repeat Violation** 22-22-4: Intermediate - Encrusted material on can opener blade. Can opener at front counter 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Towel in hand sink by mixer and bowl full of vinegar in bar hand sink 27-16-4: Intermediate - Hot water not provided/shut off at employee handwash sink. Bar hand sink has no water running, due to a leak 27-06-4: Intermediate - No hot running water at three-compartment sink. Bar hand sink, manager stated there is no water currently running at that sink due to a leak 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in server room 53B-13-5: 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. Three employees here during inspection (blue, Marcie, and Seth) all been here for at least 3-4 months 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Kitchen make table: stuffing no date, manager stated it was made yesterday at 2pm. Manager discarded due to temperature issues Walk in cooler: pasta no date made Friday and stuffed peppers made yesterday at 2pm. **Corrective Action Taken** **Repeat Violation** 22-07-4: Intermediate - Slicer blade guard soiled with old food debris. Located in hallway going outback on prep table
Florida Times-Union
Bongiornos Pizzeria
2294 Mayport Rd Ste 2, Atlantic Beach
Violation date: April 9, 2019
Violation disposition: Call Back - Extension given, pending
Violations: Total: 10, High: 1, Intermediate: 4, Basic: 5
36-03-4:  Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. No cove molding in kitchen cook line - From follow-up inspection 2019-04-09: No change **Time Extended**
40-07-4:  Basic - - From initial inspection : Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee apron on pizza boxes used for guest under front counter, employee removed **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2019-04-09: No change, employee purse on empty pizza boxes for guest **Time Extended**
24-08-4:  Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clear cups next to soda machine up front - From follow-up inspection 2019-04-09: No change **Time Extended**
14-11-4:  Basic - - From initial inspection : Basic - Equipment in poor repair. White reach in freezer in office middle, lid is splitting apart - From follow-up inspection 2019-04-09: No change **Time Extended**
36-27-5:  Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and fence over pizza oven, heavy build up of dust - From follow-up inspection 2019-04-09: No change **Time Extended**
35A-07-4:  High Priority - - From initial inspection : High Priority - Small flying insects in bar area. 4-5 flies in bar area - From follow-up inspection 2019-04-09: One fly at bar **Time Extended**
22-20-4:  Intermediate - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black/orange like substance on top interior of ice machine **Repeat Violation** - From follow-up inspection 2019-04-09: No change **Time Extended**
22-22-4:  Intermediate - - From initial inspection : Intermediate - Encrusted material on can opener blade. Can opener at front counter - From follow-up inspection 2019-04-09: No change **Time Extended**
53B-13-5:  Intermediate - - From initial inspection : 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. Three employees here during inspection (blue, Marcie, and Seth) all been here for at least 3-4 months - From follow-up inspection 2019-04-09: Employees scheduled for training **Time Extended** **Corrective Action Taken**
22-07-4:  Intermediate - - From initial inspection : Intermediate - Slicer blade guard soiled with old food debris. Located in hallway going outback on prep table - From follow-up inspection 2019-04-09: No change **Time Extended**
Bongiornos Pizzeria 2294 Mayport Rd Ste 2, Atlantic Beach Violation date: April 9, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total: 10, High: 1, Intermediate: 4, Basic: 5 36-03-4: Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. No cove molding in kitchen cook line - From follow-up inspection 2019-04-09: No change **Time Extended** 40-07-4: Basic - - From initial inspection : Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee apron on pizza boxes used for guest under front counter, employee removed **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2019-04-09: No change, employee purse on empty pizza boxes for guest **Time Extended** 24-08-4: Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clear cups next to soda machine up front - From follow-up inspection 2019-04-09: No change **Time Extended** 14-11-4: Basic - - From initial inspection : Basic - Equipment in poor repair. White reach in freezer in office middle, lid is splitting apart - From follow-up inspection 2019-04-09: No change **Time Extended** 36-27-5: Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and fence over pizza oven, heavy build up of dust - From follow-up inspection 2019-04-09: No change **Time Extended** 35A-07-4: High Priority - - From initial inspection : High Priority - Small flying insects in bar area. 4-5 flies in bar area - From follow-up inspection 2019-04-09: One fly at bar **Time Extended** 22-20-4: Intermediate - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black/orange like substance on top interior of ice machine **Repeat Violation** - From follow-up inspection 2019-04-09: No change **Time Extended** 22-22-4: Intermediate - - From initial inspection : Intermediate - Encrusted material on can opener blade. Can opener at front counter - From follow-up inspection 2019-04-09: No change **Time Extended** 53B-13-5: Intermediate - - From initial inspection : 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. Three employees here during inspection (blue, Marcie, and Seth) all been here for at least 3-4 months - From follow-up inspection 2019-04-09: Employees scheduled for training **Time Extended** **Corrective Action Taken** 22-07-4: Intermediate - - From initial inspection : Intermediate - Slicer blade guard soiled with old food debris. Located in hallway going outback on prep table - From follow-up inspection 2019-04-09: No change **Time Extended**
Florida Times-Union
Clark's Fish Camp & Seafood
12903 Hood Landing Rd	
Violation date: April 9, 2019
Violation disposition: Warning Issued
Violations: Total: 33, High: 6, Intermediate: 11, Basic: 16
14-01-4:  Basic - Bowl or other container with no handle used to dispense food. Bowl in hush puppy and coleslaw in walk in cooler. Manager removed. **Corrected On-Site** **Repeat Violation** **Warning**
23-24-4:  Basic - Buildup of food debris/soil residue on equipment door handles. Underside of two door prep cooler in prep room. Handwash handles in cookline area. Upright reach cooler in server area near drink station. **Warning**
51-11-4:  Basic - Carbon dioxide/helium tanks not adequately secured. Outside back door small Co2 tank not secured. **Warning**
08B-45-4:  Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of food in walk in freezer. Sauce bucket and coleslaw in walk in cooler. Items moved. **Corrected On-Site** **Repeat Violation** **Warning**
36-34-5:  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On front line. **Repeat Violation** **Warning**
24-06-4:  Basic - Clean utensils or equipment stored in dirty drawer or rack. Tubs of lids on ack near steamers, with debris build up in the bottom. Manager placed tubs in dish pit area to be cleaned. **Warning**
12B-12-4:  Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Drink by hot cookline. **Warning**
24-08-4:  Basic - Equipment and utensils not properly air-dried - wet nesting. Lids in plastic tub by steamers. **Warning**
21-04-4:  Basic - In-use wet wiping cloth/towel used under cutting board. On cookline make table by prime rib warmer. Cloth removed. **Warning**
22-08-4:  Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Bottom of oven used for prime rib. **Warning**
38-07-4:  Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Two lights shields missing covers. One set by microwave and one by flattop grill. Light shield by dish machine area. **Warning**
05-09-4:  Basic - No conspicuously located ambient air temperature thermometer in holding unit. In right hand side Pepsi cooler in server area. **Repeat Violation** **Warning**
35B-03-4:  Basic - Outer openings not protected with self-closing doors. Rear kitchen door by fish prep room. **Warning**
35B-04-4:  Basic - Outer openings of establishment cannot be properly sealed when not in operation. Rear kitchen door by fish prep room has hole where door handle should be allowing vermin to easily enter. **Warning**
23-08-4:  Basic - Soda gun holster with accumulated slime/debris. Soda gun holster full to the brim with pink mold like substance behind bar. Employee removed to clean. **Warning**
02D-01-5:  Basic - Working containers of food removed from original container not identified by common name. Plastic spray bottles with oil and water in, in cookline. **Warning**
22-49-4:  High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. Sanitizer container empty. New container switched out. Still no reading. **Warning**
03A-02-4:  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ranch dressing and bag of cut lettuce at 54°F in right hand side Pepsi cooler. All other dressings non TCS. Manager discarded. Hush puppy batter at 74°F on cookline. Discussed adding to Time procedure and provided form. Must be discarded by 8:30pm. **Repeat Violation** **Warning**
03B-01-5:  High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Au jus gravy in crock pot on front cookline at 117°F. Crock pot was not turned on. Au jus on front steam table at 132°F. Manager placed both into a pan to be reheated on stove. Retemped at above 165°F. **Corrected On-Site** **Warning**
08A-05-4:  High Priority - Raw animal food stored over ready-to-eat food. Raw beef burgers over pesto and also packaging directly touching package of cooked beef. Relocated by manager. **Corrected On-Site** **Warning**
01B-02-4:  High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ranch dressing and bag of lettuce at 54°F. **Warning**
29-34-4:  High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet under two compartment sink by microwave. **Warning**
22-20-4:  Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top at front of ice machine by rear kitchen door, and one opposite office. **Warning**
22-24-4:  Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Up behind nozzles in server area. **Warning**
01C-05-4:  Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags thrown into plastic container and are not kept in order. **Repeat Violation** **Warning**
01C-03-4:  Intermediate - Clam/mussel/oyster tags not marked with last date served. None of the tags are dated. **Repeat Violation** **Warning**
31A-03-4:  Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife sitting in handsink in fish prep room. Removed. **Corrected On-Site** **Warning**
16-35-4:  Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dish machine. **Warning**
31B-02-4:  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near walk in freezer/ office. Paper towel added **Corrected On-Site** **Warning**
53B-13-5:  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. Missing for employees hired since September. Manager indicated she has given training books to a number of employees. **Warning**
53B-14-5:  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. Stack of approximately 40 certificates expired. Manager indicated some no longer work at establishment. **Warning**
22-07-4:  Intermediate - Slicer blade guard soiled with old food debris. In fish prep room. **Warning**
22-01-4:  Intermediate - Soda gun soiled. Behind bar. **Repeat Violation** **Warning**
Clark's Fish Camp & Seafood 12903 Hood Landing Rd Violation date: April 9, 2019 Violation disposition: Warning Issued Violations: Total: 33, High: 6, Intermediate: 11, Basic: 16 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Bowl in hush puppy and coleslaw in walk in cooler. Manager removed. **Corrected On-Site** **Repeat Violation** **Warning** 23-24-4: Basic - Buildup of food debris/soil residue on equipment door handles. Underside of two door prep cooler in prep room. Handwash handles in cookline area. Upright reach cooler in server area near drink station. **Warning** 51-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. Outside back door small Co2 tank not secured. **Warning** 08B-45-4: Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of food in walk in freezer. Sauce bucket and coleslaw in walk in cooler. Items moved. **Corrected On-Site** **Repeat Violation** **Warning** 36-34-5: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On front line. **Repeat Violation** **Warning** 24-06-4: Basic - Clean utensils or equipment stored in dirty drawer or rack. Tubs of lids on ack near steamers, with debris build up in the bottom. Manager placed tubs in dish pit area to be cleaned. **Warning** 12B-12-4: Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Drink by hot cookline. **Warning** 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Lids in plastic tub by steamers. **Warning** 21-04-4: Basic - In-use wet wiping cloth/towel used under cutting board. On cookline make table by prime rib warmer. Cloth removed. **Warning** 22-08-4: Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Bottom of oven used for prime rib. **Warning** 38-07-4: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Two lights shields missing covers. One set by microwave and one by flattop grill. Light shield by dish machine area. **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. In right hand side Pepsi cooler in server area. **Repeat Violation** **Warning** 35B-03-4: Basic - Outer openings not protected with self-closing doors. Rear kitchen door by fish prep room. **Warning** 35B-04-4: Basic - Outer openings of establishment cannot be properly sealed when not in operation. Rear kitchen door by fish prep room has hole where door handle should be allowing vermin to easily enter. **Warning** 23-08-4: Basic - Soda gun holster with accumulated slime/debris. Soda gun holster full to the brim with pink mold like substance behind bar. Employee removed to clean. **Warning** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Plastic spray bottles with oil and water in, in cookline. **Warning** 22-49-4: High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. Sanitizer container empty. New container switched out. Still no reading. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ranch dressing and bag of cut lettuce at 54°F in right hand side Pepsi cooler. All other dressings non TCS. Manager discarded. Hush puppy batter at 74°F on cookline. Discussed adding to Time procedure and provided form. Must be discarded by 8:30pm. **Repeat Violation** **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Au jus gravy in crock pot on front cookline at 117°F. Crock pot was not turned on. Au jus on front steam table at 132°F. Manager placed both into a pan to be reheated on stove. Retemped at above 165°F. **Corrected On-Site** **Warning** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Raw beef burgers over pesto and also packaging directly touching package of cooked beef. Relocated by manager. **Corrected On-Site** **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ranch dressing and bag of lettuce at 54°F. **Warning** 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet under two compartment sink by microwave. **Warning** 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top at front of ice machine by rear kitchen door, and one opposite office. **Warning** 22-24-4: Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Up behind nozzles in server area. **Warning** 01C-05-4: Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags thrown into plastic container and are not kept in order. **Repeat Violation** **Warning** 01C-03-4: Intermediate - Clam/mussel/oyster tags not marked with last date served. None of the tags are dated. **Repeat Violation** **Warning** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife sitting in handsink in fish prep room. Removed. **Corrected On-Site** **Warning** 16-35-4: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dish machine. **Warning** 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near walk in freezer/ office. Paper towel added **Corrected On-Site** **Warning** 53B-13-5: 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. Missing for employees hired since September. Manager indicated she has given training books to a number of employees. **Warning** 53B-14-5: 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. Stack of approximately 40 certificates expired. Manager indicated some no longer work at establishment. **Warning** 22-07-4: Intermediate - Slicer blade guard soiled with old food debris. In fish prep room. **Warning** 22-01-4: Intermediate - Soda gun soiled. Behind bar. **Repeat Violation** **Warning**
Florida Times-Union