Island Breeze Cafe

Basic – Ceiling/ceiling tile shows damage or is in disrepair

Multiple tiles in both dining area and kitchen – one missing in back hallway area.

Basic – Current Hotel and Restaurant license not displayed

License displayed expired 06/01/2023.

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Employee styrofoam cup near rear exit. nEmployee red plastic cup in server station. Both cups removed. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee jacket and backpack stored with rice in middle of kitchen. Items moved and stored correctly. Corrected On-Site

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor under cooking equipment in kitchen. nHood area on cook line.

Basic – Ice scoop handle in contact with ice

Ice scoop in ice bin in server area. nIce scoop in ice bin in bar area. Both scoops moved and stored correctly. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Near oven on cook line, container with cooking utensils is water 106F. Water discarded. Corrected On-Site

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Multiple shelves and supports for shelves are unsealed wood.

Basic – Open dumpster lid

Dumpster outside of establishment. Lid closed. Corrected On-Site

Basic – Outer openings not protected with self-closing doors

Rear exit door does not self close. Repeat Violation

Basic – Time/temperature control for safety food thawed in an improper manner

Raw chicken in prep sink thawing in standing water. Water removed and chicken placed in walk in cooler. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wet wiping cloth on table near walk in cooler. Cloth removed. Corrected On-Site

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee handled trash and closed dumpster lid, returned inside and handled onions without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged

In reach in freezer in kitchen by cook line, raw chicken stored over raw beef. nIn walk in freezer, raw chicken stored over raw beef. Items moved and stored correctly. Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

Spray bottle containing chemical cleaner stored with plastic stir straws in bar. Bottle moved and stored correctly. Corrected On-Site

Intermediate – Change in plan review must be submitted and approved. 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 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. nIn server station area, revised plans show that ice machine is not present in this area. Inspector spoke with plan review and was told that since ice machine is present in server station, a hand washing sink is required. Warning

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

In walk in cooler, container of milk opened yesterday not dated. Person in Charge dated product. Corrected On-Site

Intermediate – Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils

Employee working with raw chicken in prep area. Inspector coached employee on proper food handling procedures. Corrective Action Taken

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

No written plan available. Inspector emailed Form 5030-104. Corrective Action Taken

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/nSix employees working in establishment, none are certified food managers.

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

At both hand washing sinks in kitchen. Towels provided. Corrected On-Site Repeat Violation

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 proof of any food handler training. Warning