Kathy's Table

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Labeling, date marking and consumer advisory
  • Intermediate: Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple cooked food items thawed in walk-in cooler with date markings when prepared but not when removed from freezer.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon stored over ready to eat crawfish in walk-in freezer. Person in charge rearranged food items to proper storage levels.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored by dish machine.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored on wire rack on bakery side.
• Manager certification and employee training
  • Intermediate: 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/ Observed 1 certified food manager certificate expired for Nicholas Konstantinos.

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Observed multiple food items packaged using a reduced oxygen method in walk-in freezer not removed from package 48 hours after packaging.
• Food out of temperature
  • Intermediate: 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. Observed establishment conducting reduced oxygen packaging with no submitted or approved HACCP plan. Cooked food items in packaged reduced oxygen environments held more than 48 hours after packaging date.
  • Basic: 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. Observed cooked brisket packaged using a reduced oxygen method labeled with day prior but no time.
  • Basic: 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 multiple food items packaged using a reduced oxygen method in walk-in freezer not removed from package 48 hours after packaging.
• Food protection and cross-contamination
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes stored over ready to eat chicken in walk-in cooler. Person in charge rearranged food items to proper storage levels.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on drying rack near dish machine.
• Wiping cloths and linens
  • Basic: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket with solution stored on prep table next to food items in bakery area.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed; Approximately 50 rodent droppings on not-in-use reach in cooler by oven on main cook line and on canned foods items on top of reach in cooler. Approximately 30 rodent droppings on floor around not-in-use reach in cooler next to oven on main cook line. Approximately 20 rodent droppings on sheet tray container various oil and sauces on bottom shelf of main prep table by reach in cooler on main cook line. Approximately 200 rodent droppings in storage area near electrical box in bakery section. Approximately 50 rodent droppings on floor and shelving of dry storage area with spices nearby in bakery area. Approximately 150 rodent droppings on floor under single service item shelving unit and not-in-use reach in cooler in bakery area. Approximately 30 rodent droppings on floor around door way of walk-in cooler and shelving units inside walk-in cooler.
  • High priority: Rodent rub marks present along walls/ceilings. Observed rodent rub makes on wall and piping unit near dry storage spice shelving unit in bakery area.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and keys stored on top shelf above prep table on main cook line. Shelf contains food items.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside stored near restroom in bakery area.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license. Observed establishment open and preparing food to be served off-site with a license that expired June 01, 2026.