SLOPPY JOE'S
10650 GULF BLVD, Treasure Island FL 33706 · 727-367-1600
Last inspected Aug 14, 2026 · 10 visits since December 2023
DEC 24
APR 25
SEP 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. 1 live fly landing on vacuum sealed mac and cheese stored on prep table area across from cook line. 2 live flies landing on separate dinning room tables with booths and 2 chairs. 6 flies flying around wire racks storing containers with bags of bread.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019015314 | Feb 11, 2019 | Apr 11, 2019 | $400 |
| 3--2017053409 | Oct 16, 2017 | Dec 8, 2017 | $320 |
Inspection history
10 visits, newest first
Aug 14, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority5 Intermediate21 Basic
What the inspector wrote — 30 findingsThe state's own report →
Live, small flying insects found. 1 live fly landing on vacuum sealed mac and cheese stored on prep table area across from cook line. 2 live flies landing on separate dinning room tables with booths and 2 chairs. 6 flies flying around wire racks storing containers with bags of bread.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored in reach in cooler on cook line: cooked crab (45F - Cold Holding); blue cheese crumbles (49F - Cold Holding) Food items stored in pull out cold holding drawers: raw chicken dated 8/10 (45F - Cold Holding) Items moved to freezer to bring down the temperature rapidly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket testing at 500+ PPM.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Show the remaining 26 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained yellow on reach in deli cooler on the cook line. Soda gun nozzles soiled with buildup. Observed mixer soiled with dried food debris and mixer bowl soiled with brown liquid substance stored with other kitchen tools.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast Menu: Bagel and Lox- serving raw salmon. Avocado and feta smash-served with poached eggs. Smoked Salmon Benedict served with poached eggs and lox salmon. Classic eggs Benedict- served with poached eggs.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary sanitizer strips kit observed. Manager stated they are stored in the upstairs office. No chlorine test kit observed for chlorine dish machine in bar.
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed bags of cooked food items stored in the walk in cooler: Cooked sausage gravy, cooked yellow rice, cooked marinara sauce, cooked chicken tortilla soup, cooked green chili, cooked ranchero sauce, cooked sloppy Joe with ground beef, cooked jasmine rice, cooked clam chowder soup.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled with black mold like substance. Soda dispenser ice bins soiled at top corners with black mold like substance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents heavily soiled with dust throughout the kitchen. Ceiling tiles soiled.
Cove molding at floor/wall juncture broken/missing. Throughout multiple areas in the kitchen.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two back packs stored on prep table across cook line. Cellphone stored on top of bottle of spices.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups and metal pans.
Equipment in poor repair. Reach in deli cooler lid. Cooler across fryers: Reach in cooler doors open when closing the opposite door.
Floor area(s) covered with standing water. Near hot holding unit across from walk in cooler. On the cook line.
Floor soiled/has accumulation of debris. Heavily soiled underneath equipment on the cook line with grease, food debris, and trash. Food debris and trash underneath ice machine. Throughout the kitchen.
Floor tiles missing and/or in disrepair. Observed missing tiles creating soiled standing water with old food debris in multiple area throughout the kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Convection oven interior soiled with grease and burnt food debris.
Interior of refrigerator or freezer in disrepair/has exposed insulation. On door of reach in cooler across from fryers.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout the kitchen.
Missing drain plug at dumpster. Missing on multiple dumpsters.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sinks in woman's and mens bathroom ADA stalls.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bump buttons observed soiled with dried food debris on screen above cook line.
Old food stuck to clean dishware/utensils. Observed on fry basket with dried food debris hanging above three compartment sink.
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. Hand sink plumbing at dish machine spilling water on the floor when the water is turned on at the hand sink.
Wall soiled with accumulated grease, food debris, and/or dust. Single service cups stored next to a wall soiled with dust.
Waste line missing at soda gun holster. For soda gun nozzles in bar.
- From initial inspection : Observed scorch marks around electrical outlet. For reporting purposes only. Observed on outline near kitchen entrance.
Aug 12, 2026Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority6 Intermediate22 Basic
Show 32 findings ▾
Live, small flying insects found. 1 live fly landing on vacuum sealed mac and cheese stored on prep table area across from cook line. 2 live flies landing on separate dinning room tables with booths and 2 chairs. 6 flies flying around wire racks storing containers with bags of bread.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored in reach in cooler on cook line: cooked crab (45F - Cold Holding); blue cheese crumbles (49F - Cold Holding) Food items stored in pull out cold holding drawers: raw chicken dated 8/10 (45F - Cold Holding) Items moved to freezer to bring down the temperature rapidly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket testing at 500+ PPM.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained yellow on reach in deli cooler on the cook line. Soda gun nozzles soiled with buildup. Observed mixer soiled with dried food debris and mixer bowl soiled with brown liquid substance stored with other kitchen tools.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast Menu: Bagel and Lox- serving raw salmon. Avocado and feta smash-served with poached eggs. Smoked Salmon Benedict served with poached eggs and lox salmon. Classic eggs Benedict- served with poached eggs.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary sanitizer strips kit observed. Manager stated they are stored in the upstairs office. No chlorine test kit observed for chlorine dish machine in bar.
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed bags of cooked food items stored in the walk in cooler: Cooked sausage gravy, cooked yellow rice, cooked marinara sauce, cooked chicken tortilla soup, cooked green chili, cooked ranchero sauce, cooked sloppy Joe with ground beef, cooked jasmine rice, cooked clam chowder soup.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temp dish machine ran a few times and the highest temp recorded was 132.5 degree. Employee set up three compartment sink with quaternary sanitizer testing at 400pm.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled with black mold like substance. Soda dispenser ice bins soiled at top corners with black mold like substance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents heavily soiled with dust throughout the kitchen. Ceiling tiles soiled.
Cove molding at floor/wall juncture broken/missing. Throughout multiple areas in the kitchen.
Cutting board has cut marks and is no longer cleanable.
Drain cover(s) missing. Missing throughout the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two back packs stored on prep table across cook line. Cellphone stored on top of bottle of spices.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups and metal pans.
Equipment in poor repair. Reach in deli cooler lid. Cooler across fryers: Reach in cooler doors open when closing the opposite door.
Floor area(s) covered with standing water. Near hot holding unit across from walk in cooler. On the cook line.
Floor soiled/has accumulation of debris. Heavily soiled underneath equipment on the cook line with grease, food debris, and trash. Food debris and trash underneath ice machine. Throughout the kitchen.
Floor tiles missing and/or in disrepair. Observed missing tiles creating soiled standing water with old food debris in multiple area throughout the kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Convection oven interior soiled with grease and burnt food debris.
Interior of refrigerator or freezer in disrepair/has exposed insulation. On door of reach in cooler across from fryers.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout the kitchen.
Missing drain plug at dumpster. Missing on multiple dumpsters.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sinks in woman's and mens bathroom ADA stalls.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bump buttons observed soiled with dried food debris on screen above cook line.
Old food stuck to clean dishware/utensils. Observed on fry basket with dried food debris hanging above three compartment sink.
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. Hand sink plumbing at dish machine spilling water on the floor when the water is turned on at the hand sink.
Wall soiled with accumulated grease, food debris, and/or dust. Single service cups stored next to a wall soiled with dust.
Waste line missing at soda gun holster. For soda gun nozzles in bar.
- From initial inspection : Observed scorch marks around electrical outlet. For reporting purposes only. Observed on outline near kitchen entrance.
Aug 11, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 57 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority14 Intermediate35 Basic
Show 58 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee wearing single service gloves cracked raw shelled eggs, touched a squeeze bottle with yellow liquid substance, spatula, and continued cooking the eggs in the frying pan. Educated employee and employee washed their hands.
Live, small flying insects found. 1 live fly landing on vacuum sealed mac and cheese stored on prep table area across from cook line. 2 live flies landing on separate dinning room tables with booths and 2 chairs. 6 flies flying around wire racks storing containers with bags of bread.
Pesticide-emitting strip present in food prep area. Observed on the floor in bar area next to hand sink.
Rodent activity present as evidenced by rodent droppings found. Approximately: 8 rodent droppings observed on floor underneath left wire rack storing containers with bags bread closest to preparation table/are storing clean dishes. 5 rodent droppings observed on floor underneath right side wire rack storing containers with bags bread closest to walk in cooler door. 1 rodent dropping on lid underneath container storing bags of bread stored on wire racks. 4 rodent droppings observed on floor underneath ice machine. 2 rodent droppings observed on yellow stick trapsstored on a sheet tray on the floor underneath the soda machine dispenser across the front cook line area. 10 rodent droppings observed underneath booth with table seating in dinning room. 6 rodent droppings observed underneath corner table with booth seating (with 4 booth seats). 12 rodent droppings observed on window seal behind corner table with booth seating.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. The employee wearing single service gloves changed tasks and opened the walk in door and continued cooking on the cook line. Educated employee and employee washed their hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Food items being cooked, cooled, and vacuumed sealed: 3 bags of clam chowder soup dated 8/4/26. 2 bags of black beans dated 8/8/2026. 1 bag of marinara sauce dated 8/5/2026. 4 bags of blue cheese sauce dated 8/5/2026. 4 bags of Cuban yellow rice dated 8/1 and 8/6. 1 bag of jasmine rice dated 8/4/2026. 3 bags of green chill sauce date 7/30. 1 bag of sloppy joe dated 8/9. 5 bag of ranchero sauce dated 7/29. 1 bag of yellow rice with no label. 1 bag of sloppy joe with no label.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored in reach in cooler on cook line: cooked crab (45F - Cold Holding); blue cheese crumbles (49F - Cold Holding) Food items stored in pull out cold holding drawers: raw chicken dated 8/10 (45F - Cold Holding) Items moved to freezer to bring down the temperature rapidly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket testing at 500+ PPM.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk stored in the interior of cooler on front cook line opened yesterday at 9am. Manager labeled for 8/10.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained yellow on reach in deli cooler on the cook line. Soda gun nozzles soiled with buildup. Observed mixer soiled with dried food debris and mixer bowl soiled with brown liquid substance stored with other kitchen tools.
Handwash sink not accessible for employee use at all times. Fan stored on to of hand sink across from dish machine and three compartment sink area. Item moved to the floor.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast Menu: Bagel and Lox- serving raw salmon. Avocado and feta smash-served with poached eggs. Smoked Salmon Benedict served with poached eggs and lox salmon. Classic eggs Benedict- served with poached eggs.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary sanitizer strips kit observed. Manager stated they are stored in the upstairs office. No chlorine test kit observed for chlorine dish machine in bar.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in bar area.
No soap provided at handwash sink. Missing at hand sink in bar area. Bottle of hand soap was taken from three compartment sink drain boards and placed at hand sink.
Non-service animals in the food establishment or on premises.
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed bags of cooked food items stored in the walk in cooler: Cooked sausage gravy, cooked yellow rice, cooked marinara sauce, cooked chicken tortilla soup, cooked green chili, cooked ranchero sauce, cooked sloppy Joe with ground beef, cooked jasmine rice, cooked clam chowder soup.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of yellow liquid substance stored near three compartment sink.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temp dish machine ran a few times and the highest temp recorded was 132.5 degree. Employee set up three compartment sink with quaternary sanitizer testing at 400pm.
Wild bird present inside establishment. Observed walking in the dinning room and the up towards the bar with outdoor openings.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled with black mold like substance. Soda dispenser ice bins soiled at top corners with black mold like substance.
Carbon dioxide/helium tanks not adequately secured. Observed near outdoor trash cans.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents heavily soiled with dust throughout the kitchen. Ceiling tiles soiled.
Cove molding at floor/wall juncture broken/missing. Throughout multiple areas in the kitchen.
Current Hotel and Restaurant license not displayed. No license displayed. Manager printed license.
Cutting board has cut marks and is no longer cleanable.
Drain cover(s) missing. Missing throughout the kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored next to packets of tortillas on cook line. Stored on top of reach in cooler cutting boards on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two back packs stored on prep table across cook line. Cellphone stored on top of bottle of spices.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups and metal pans.
Equipment in poor repair. Reach in deli cooler lid. Cooler across fryers: Reach in cooler doors open when closing the opposite door.
Floor area(s) covered with standing water. Near hot holding unit across from walk in cooler. On the cook line.
Floor soiled/has accumulation of debris. Heavily soiled underneath equipment on the cook line with grease, food debris, and trash. Food debris and trash underneath ice machine. Throughout the kitchen.
Floor tiles missing and/or in disrepair. Observed missing tiles creating soiled standing water with old food debris in multiple area throughout the kitchen.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. 1 dead roach observed on yellow stick traps stored on sheet pans on the floor underneath the soda dispenser across from the front cook line area. Yellow sticky traps through the kitchen.
Hole in or other damage to wall. Whole in wall in bar area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Convection oven interior soiled with grease and burnt food debris.
Interior of refrigerator or freezer in disrepair/has exposed insulation. On door of reach in cooler across from fryers.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout the kitchen.
Missing drain plug at dumpster. Missing on multiple dumpsters.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sinks in woman's and mens bathroom ADA stalls.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bump buttons observed soiled with dried food debris on screen above cook line.
Objectionable odors in bathroom or other areas of the establishment. Throughout the kitchen.
Old food stuck to clean dishware/utensils. Observed on fry basket with dried food debris hanging above three compartment sink.
Old labels stuck to food containers after cleaning.
Open dumpster lid.
Plumbing system in disrepair. Hand sink plumbing at dish machine spilling water on the floor when the water is turned on at the hand sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Stand alone freezer at the end of cook line soiled with frozen food debris.
Soiled dry wiping cloth in use. Stored on cutting boards on the cook line.
Standing water in bottom of reach-in-cooler. Interior of reach in cooler across from walk in cooler on cook line. Interior of cooler across from fryers on the cook line.
Standing water in floor drain/floor drain draining very slowly. Floor drain in bar with dirty standing water that isn't draining. Floor drain next in corner next to wire racks has standing water not draining.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 1 bag of yellow rice with no label. 1 bag of sloppy joe with no label.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed bags of cooked yellow rice dated 8/6. Bag of cooked clam chowder dated 8/4. Bag of cooked sloppy Joe dated 8/9. Bag of ranchero sauce dated 7/27. 2 bags of ranchero sauce dated 7/29. 2 bags of green chili dated 7/30. 1 bag of Mariana sauce dated 8/5.
Wall soiled with accumulated grease, food debris, and/or dust. Single service cups stored next to a wall soiled with dust.
Waste line missing at soda gun holster. For soda gun nozzles in bar.
Observed scorch marks around electrical outlet. For reporting purposes only. Observed on outline near kitchen entrance.
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
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.glass washer 0 ppm. 50 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cooked wings. Item moved. Raw shell eggs over cooked items. Items moved.
Stop Sale issued due to food not being in a wholesome, sound condition. 2 each tuna still in cryovac package thawed. Items discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. Can opener blade.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Ranch dressing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 each tuna still in cryovac package thawed. Items discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks moved.
Equipment in poor repair. Torn gaskets on two door reach in cooler across from grill.
Floor area(s) covered with standing water. Cooks line.
Floor tiles missing and/or in disrepair. Cooks line.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 50f, fish spread 52f, found in salad reach in from overnight. Items discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 50f, fish spread 52f, found in salad reach in from overnight. Items discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Torn gaskets on reach in cooler under stove.
Ice buildup in reach-in freezer. Ice cream freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of reach in freezer on cooks line.
Standing water in bottom of reach-in-cooler. First reach in cooler across from walk in cooler door.
Wiping cloth sanitizing solution stored on the floor. Bar
Apr 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Server rinsed hands no soap or paper towel. Educated employee and she washed hands correctly with soap and dried with paper towel.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee did not wash tomatoes prior to cutting. Educated employee he discarded tomatoes. Washed the rest of tomatoes and continued to cut.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled on can opener in prep area. Cutting boards on reach in cooler on cook line soiled and stained.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and walls in downstairs dry storage area soiled with black mold like debris. All dry storage covered and in commercial packaging in down stairs dry storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on deli reach in cooler on cook line, employee drink on prep table in bar next to clean single service. Employees removed drinks.
Equipment in poor repair. Torn gasket on reach in freezer on cook line.
Floor area(s) covered with standing water. Standing water in broken tiles in kitchen and dish area.
Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen and dish area broken and missing.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ovens soiled on cook line.
Raw fruits/vegetables not washed prior to preparation. Tomatoes not washed prior to prep.
Feb 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on deli reach in cooler, slicer guard and blade soiled.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Employees doing reduced oxygen packaging cook chill haccp submitted but not approved for soups, black beans and pulled pork.
Equipment in poor repair. Torn gaskets on reach in freezer.
Floor area(s) covered with standing water. Standing water on floor in dish area.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in bar area.
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves no hand wash. Educated employee.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on deli reach in cooler, slicer guard and blade soiled.
Handwash sink used for purposes other than handwashing. Hand wash sink on line used as dump sink. Employee removed ice from hand sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar area. Employee refilled paper towels.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Employees doing reduced oxygen packaging cook chill haccp submitted but not approved for soups, black beans and pulled pork.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine soiled with black mold like debris.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in dish area peeling paint.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table over clean. Employee removed drink.
Equipment in poor repair. Torn gaskets on reach in freezer.
Floor area(s) covered with standing water. Standing water on floor in dish area.
Floor tiles missing and/or in disrepair. Floor tiles missing in dish area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris. Employee cleaned microwave during inspection.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink in kitchen. Provided signage to manager and he displayed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bump bars on cook line soiled.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in bar area.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched cell phone with gloved hands to food prep no hand wash/ glove change. Educated employee.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris,
Handwash sink not accessible for employee use at all times. Card board drink coasters in hand sink in bar area.Employee removed items.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine soiled with black mold like debris. Employee cleaning area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Employee drink on shelf next to single service on cook line. Employee removed drink.
Interior of oven/microwave has accumulation of black substance/grease/food debris.interior of microwave soiled with food debris. Employee cleaned area.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Food stored in ice used for drinks. See stop sale. Champagne in drink ice at bar, bartender burned ice
Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Champagne in drink ice at bar, bartender burned ice
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (50F - Cold Holding), staff reduced quantity and added ice to ice bath buttermilk (57F - Cold Holding), added to ice bath, retemp 42F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Business does cook/chill, HACCP program already submitted, not yet approved
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Dry storage room
Carbon dioxide tanks not adequately secured. Next to dumpsters
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
Cove molding at floor/wall juncture broken/missing. Walk in cooler
Cutting board has cut marks and is no longer cleanable. Cook line
Employee personal food not properly identified and segregated from food to be served to the public. Pizza box in reach in cooler on cook line, discarded
Equipment and utensils not properly air-dried - wet nesting. Plastic tubs in dish area
Floor tiles missing and/or in disrepair. Throughout kitchen
Ice scoop handle in contact with ice. Wait station, removed
Old labels stuck to food containers after cleaning. Plastic bins on storage shelves
Waste line missing at soda gun holster. Bar area
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.