Sweetest Knights

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee bottle of water on prep table next to kitchen oven.

Basic – Floor tiles missing and/or in disrepair

Tile in prep area in front of reach-in freezer.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Reach-in freezer next to three compartment sink.

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

Utensils stored in standing water on prep counter next to kitchen oven,78F.

Basic – In-use wet wiping cloth/towel used under cutting board

Wet towel underneath cutting board on kitchen prep table next to kitchen oven.

Basic – Raw fruits/vegetables not washed prior to preparation

Cut avocados stored in reach-in cooler next to office, label not washed off.

Basic – Single-service articles improperly stored

To go containers stored on floor in front of office. Manager placed to go containers on shelf. Corrected On-Site

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Sanitizer bucket underneath kitchen prep table, 0 ppm. Manager added bleach to sanitizer bucket, 50 ppm. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Container of sugar.

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired on 10/1/2023. Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Items in front counter warmer: chicken (118F,123F – Hot Holding). Manager stated item placed in warmer two hours prior to temperature being taken. Manager placed items in oven to reheat, 169F,177F. Corrected On-Site

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 procedure available. Inspector provided operator with written procedure. Corrective Action Taken

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

No chlorine test kit available.

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

No hand towels at kitchen hand washing sink. Employee provided hand towels. Corrected On-Site

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 employee training. Warning

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

No proof of employee reporting responsibility.