FLAMINGO CAFE

Name: FLAMINGO CAFE
Address: 2588 PGA BLVD, PALM BEACH GARDENS, FL, 33410-2902, US
Rating: 0

2588 PGA BLVD, PALM BEACH GARDENS, FL 33410-2902

License #6010211

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

May 12, 2026 · 7 findings · 5 critical

Complaint Full

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Quick take

FLAMINGO CAFE in PALM BEACH GARDENS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 18 times from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 164 total violations — 46 critical, 47 major, 71 minor.

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Inspections on file

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Latest clean pass

September 19, 2024

The latest inspection on May 12, 2026 shows 7 observation rows: 5 critical, 1 major, and 1 minor.

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Inspection coverage

94%

Inspector notes

164

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[08B-36-4] Food stored in a location that is exposed to splash/dust. Syrup and vinegar stored under hand wash sink in server expo area.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. walk in cooler: home fries (103F - Cooling) at 10:40; cooling since 7:30 Observed in large mixing bowl. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. walk in cooler: home fries (103F - Cooling) at 10:40; cooling since 7:30 Observed in large mixing bowl. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
[22-41-4] 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. Dishwasher (Chlorine 0ppm) Operator primed machine, rechecked 100ppm chlorine sanitizer.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee Cracked raw shell then picked up clean plate and plated ready to eat food with no hand wash. Educated employee on proper hand washing procedures. Employee washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line flip top: sliced ham (63F - Cold Holding) Observed tightly wrapped in tinfoil stored above fill line of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator cut portion in half and placed extra portion in lower portion of cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with accumulation of soil residues p, discussed with operator to clean and sanitize.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen acoustic ceiling tiles not smooth or easily cleanable, discussed with operator.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen above table with meat slicer and dough mixer has accumulation of dust debris, discussed with operator to clean and sanitize.
[08B-37-4] Food stored in a prohibited area. Pancake mix stored in hot water heater room, discussed with operator to remove product.
[08B-38-4] Food stored on floor. In kitchen bucket of cooked potatos stored on floor, discussed with chef who removed product from floor.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler rusted and pitted, discussed with operator to repair or replace.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers handling soiled dishes and without washing hands servers handling fresh plates of customer foods to take to tables, discussed with operator employees washed hands.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and without washing hands employee handled spinach to prepare omelette, discussed with operator employee washed hands.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up visibly soiled cloth from top of raw shell eggs to wipe hands, after without washing hands employee handled clean plate to prepare biscuits and gravy, discussed with operator employee washed hands.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating at time of inspection and operating on expired DBPR license, discussed with operator to renew.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw steak stored directly above hash browns, discussed with operator who corrected storage of products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above beef base, discussed with operator who corrected storage of products.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach crawling on meat slicer, discussed with operator who killed roach and clean and sanitized area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Establishment uses time is a public health control for multiple products sausage gravy. Hollandaise sauce, cooked grits, creamer, butter, coned beef hash, cook potatoes, raw shell eggs, products marked on time is a public health control 7:00-11:00 and products not discarded at end of time.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Establishment uses time is a public health control for multiple products sausage gravy. Hollandaise sauce, cooked grits, creamer, butter, coned beef hash, cook potatoes,raw shell eggs, products marked on time is a public health control 7:00-11:00 and products not discarded at end of time.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of clean up poster.
[11-27-4] 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. Discussed with operator and emailed clean up poster.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked potatoes (51F - Ambient Cooling) at 10:00 since 9:30 to 52F at 10:15; sliced to tomatoes (45F - Cooling) at 10:00 since 8:00 to 45F at 10:15, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator who moved products to walk in freezer.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Edmund Dayan 1/22/2023 operators certified food manager certification expired, discussed with operator to renew.
[31A-11-4] Handwash sink used for purposes other than handwashing. Operator used hand washing sink to fill sanitizer bucket, discussed with operator.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple eggs Benedict on menu with indication items are served raw or undercooked, discussed with operator to apply identification to menu.
[11-26-1] 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. Per operator one new employee who started one week ago not informed of reporting responsibilities, discussed with operator and emailed form.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and wallet stored over clean dishes- operator removed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled wiping cloths stored on cutting board- operator removed.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the establishment and started touching clean equipment and cooler handles without washing their hands- educated operator - employee washed hands.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cookline area employee cracked raw shell eggs and then handled clean plates and plated grits for order- educated operator - employee washed hands properly.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes then did handled clean dishes without change going gloves and washing their hands- educated operator- employee washed hands properly.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At cookline area - non food grade brown paper towels in direct contact with bacon on plate- operator removed.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Edmund Dayan 01/22/-2018-2023 expired
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped ice in handwash sink
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu multiple Eggs Benedict dishes without and indication that these items are served raw/ undercooked.
[53A-05-6] 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/ Edmund Dayan 01/22/-2018-2023 expired
[43-08-4] Unnecessary persons in the food preparation, food storage, or warewashing area. At time of inspection an unnecessary male person was inside the food prep/ kitchen area.

Disposition: Warning Issued
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. At cookline area- in use bananas with stickers still attached- educated operator- employee removed and stored properly.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Damp/ soiled wiping cloth stored on cutting board at cookline.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)- Corrected to 100ppm
[21-38-4] Wiping cloth sanitizing solution stored on the floor- operator replaced and stored properly.
[22-41-4] 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. Dishwasher (Chlorine 0ppm)-corrected to 100ppm
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At kitchen area- employee left through back door and proceeded to handle food and clean utensils without changing gloves and washing their hands- educated operator - employee washed hands.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dinning room - employee on handled dirty dishes and then proceeded to handle clean dishes without changing gloves and washing their hands- educated operator employee washed hands.
[01B-06-4] Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At cookline area - shredded cheese, sliced cheese, sausage links, sausage pattys, cut spinach , cut ham, sliced tomatoes, raw shell eggs, pooled eggs, grits, hash browns, sausage gravy not discarded at end 7AM-11AM -4 hour time frame - see stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by cookline - raw shell eggs stored over container of sauce - operator stored properly.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At dining room area- employee with gloves on handled dirty dishes then proceeded to handle clean silverware for guests with out changing their gloves and washing their hands- educated operator -employee washed hands properly.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At cookline area - shredded cheese, sliced cheese, sausage links, sausage pattys, cut spinach , cut ham, sliced tomatoes, raw shell eggs, pooled eggs, grits, hash browns, sausage gravy not discarded at end 7AM-11AM- 4 hour time frame - see stop sale.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Edmund Dayan 01/22/2018-01/22/2023

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance - Over hot line make table.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing omelette no hair restraint.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm)
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottle of oil no label - operator labeled.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then handled clean insert pans. Operator instructed employee to wash hands after handling dirty dishes.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - container of egg whites over open container of pickles.
[53A-03-7] 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/. EDMUND DAYAN, 1/22/18 expired since 2023.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hotline hand sink,used to rinse off spatula-instructed employee to use 3 compartment sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - cooked sausage, cut sausage links, sliced roast beef and ham operator states prepared over 24 hours not date marked.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At prep area roach trap containing approximately 4 dead roaches, operator discarded trap.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen area ceiling tile heavily soiled.
[32-12-5] Covered waste receptacle not provided in womens bathroom. At womens restroom no covered receptacle.
[50-09-4] Current Hotel and Restaurant license not displayed. Operator unable to produce copy of current license.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep station employee cellphone stored on meat cutter, operator removed. At silverware station employee drink stored next to clean utensils, operator discarded employee drink.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back exit door has gap.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At cook line sanitize bucket = 0ppm chlorine,operator corrected to 100ppm chlorine.
[02D-01-5] Working containers of food removed from original container not identified by common name. At cook line squeeze bottle containing cooking oil not labeled, At waitress station squeeze bottles containing syrup not labeled, operator labeled all squeeze bottles.
[41-10-4] Toxic substance/chemical improperly stored. At waitress station unlabeled squeeze bottle containing bleach being stored with food equipment, operator discarded squeeze bottle.
[53A-03-7] 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/ Edmond Dayan expired 1/22/2023
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At waitress station handwashing sink no paper towels, operator provided.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler several items prepared on site with no date marking, operator applied proper date marking.
[41-17-4] Squeeze bottle containing toxic substance not labeled. At waitress station squeeze bottle containing bleach not labeled, operator discarded bottle.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin by expo line
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- kitchen
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks next to milkshake machine at servers area;
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside- back door to kitchen
[36-01-4] Floor not cleaned when the least amount of food is exposed- heavy debris behind all equipment at servers area;
[36-17-5] Floor tiles missing and/or in disrepair - in the kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- soda nozzles at soda dispenser at servers area;
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust- at cook line
[29-11-4] Water leaking from pipe under three compartment sink; water leaking into plastic container; faucet/handle- at handwash sink at cook line
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) fixed to 100 ppm
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. boiled potatoes (98-115F - Cooling) at 10:40 to 120 F at 11:12 since 10:15 in big plastic buckets on prep table at back kitchen; at this rate food will not reach 70 F within 2 hours; food moved inside walk-in cooler;
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loading dirty dishes and unloading clean ones without washing hands; advised to wash hands
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed Approximately 20 live flies at servers area by soda boxes next to soda dispenser 2 live flies in the managers office next to dry storage ; 1 live fly by drain next to walk-in cooler 2 live flies on the hallway by restrooms
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach on the hallway by womens restroom door;
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line numerous times to bring food out of walk-in cooler and started to work with food without changing gloves; advised to change gloves;
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (50F - Cold Holding); sausage patties (50F - Cold Holding); at cook line; as per operator foods not prepared or portioned today; food out of temperature for 2 hours; operator closed cooler;
[03F-02-5] 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- raw shell eggs at cook line ; as per operator on time since 10:00 am; advised to time mark;
[53A-03-7] 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/
[53A-05-6] 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/
[53B-05-5] 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.

Disposition: Emergency order recommended
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line numerous times to bring food out of walk-in cooler and started to work with food without changing gloves; advised to change gloves;
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. boiled potatoes (98-115F - Cooling) at 10:40 to 120 F at 11:12 since 10:15 in big plastic buckets on prep table at back kitchen; at this rate food will not reach 70 F within 2 hours; food moved inside walk-in cooler;
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach on the hallway by womens restroom door;
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loading dirty dishes and unloading clean ones without washing hands; advised to wash hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (50F - Cold Holding); sausage patties (50F - Cold Holding); at cook line; as per operator foods not prepared or portioned today; food out of temperature for 2 hours; operator closed cooler;
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks next to milkshake machine at servers area;
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) fixed to 100 ppm
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin by expo line
[03F-02-5] 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- raw shell eggs at cook line ; as per operator on time since 10:00 am; advised to time mark;
[36-01-4] Floor not cleaned when the least amount of food is exposed- heavy debris behind all equipment at servers area;
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- soda nozzles at soda dispenser at servers area;
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust- at cook line
[29-11-4] Water leaking from pipe under three compartment sink; water leaking into plastic container; faucet/handle- at handwash sink at cook line
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed Approximately 20 live flies at servers area by soda boxes next to soda dispenser 2 live flies in the managers office next to dry storage ; 1 live fly by drain next to walk-in cooler 2 live flies on the hallway by restrooms
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- kitchen
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside- back door to kitchen
[36-17-5] Floor tiles missing and/or in disrepair - in the kitchen
[53A-03-7] 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/
[53A-05-6] 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/
[53B-05-5] 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.

Disposition: Warning Issued
[08B-38-4] Food stored on floor- batter in walk-in cooler Advised to store properly
[14-86-1] Non-food grade cloth towel used as liner for pan Cloth in direct contact with bacon used to line the pan on top of fryers Removed
[08A-17-6] 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. Raw chicken not commercially packaged over raw sausage in walk-in freezer; stored properly
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone and touched biscuits before washing hands and changing gloves; educated; employee washed hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (43-48F - Cold Holding); sliced tomatoes (43-48F - Cold Holding); in cold holding at cook line; food overstocked; food not prepared or portioned today; food out of temperature for approximately 30 minutes; Smaller portions made;
[53A-03-7] 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/ Edmund Dayan 1/22/2018
[53A-05-6] 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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at expo line Provided
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed new form;
[53B-05-5] 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.