THE GRIDDLE

Employee switched from working with raw food to ready-to-eat food without washing hands.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw smoked salmon with gloved hands then proceed to handle cooked food items without changing gloves and washing hands. Instructed employee to remove gloves and wash hands. Discussed proper handling of raw foods with operator/employee

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.

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. Observed employee handling ice with for beverages with bare hands. See Stop Sale

High Priority

Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25. Observed food handling at time of inspection. Operator renewed at time of inspection **Corrected On-Site**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. 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.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed employee handling ice with for beverages with bare hands.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (71F - Cold Holding) being held at room temperature on cook line with no temperature control for approximately 30 minutes. Item received pre cooked, not prepared or portioned today. Operator moved to reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (71F - Cold Holding) being held at room temperature on cook line with no temperature control for approximately 30 minutes. Item received pre cooked, not prepared or portioned today. Operator moved to reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade and retested at at 100ppm chlorine

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade and retested at at 100ppm chlorine **Corrected On-Site**

High Priority

Soiled dry wiping cloth in use.

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloths in use on cook line. Operator moved to sanitizer bucket **Corrected On-Site**

Basic

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. 2 provided, per operator 4 employees currently employed more than 60 days

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. 2 provided, per operator 4 employees currently employed more than 60 days

Intermediate

Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned and sanitized

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned and sanitized **Corrected On-Site**

Intermediate

Handwash sink not accessible for employee use at all times. Front counter hand wash sink blocked by rack, items stored in hand wash sink. Operator removed

Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand wash sink blocked by rack, items stored in hand wash sink. Operator removed **Corrected On-Site**

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink. Operator provided **Corrected On-Site**

Intermediate

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for new employee. Provided to operator

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for new employee. Provided to operator

Intermediate

No soap provided at handwash sink.

Intermediate - No soap provided at handwash sink. Observed at front counter hand wash sink. Operator provided **Corrected On-Site**

Intermediate