Sloppy Joe's

Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.

• Labeling, date marking and consumer advisory
  • Intermediate: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F.
  • Intermediate: 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.
• Employee health
  • 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.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Equipment in poor repair.
  • Basic: Interior of refrigerator or freezer in disrepair/has exposed insulation.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • Basic: Old labels stuck to food containers after cleaning.
  • Basic: Old food stuck to clean dishware/utensils.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair.
  • Basic: Waste line missing at soda gun holster.
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Garbage and refuse
  • Basic: Missing drain plug at dumpster.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing.
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Floor area(s) covered with standing water.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Floor soiled/has accumulation of debris.
• Lighting
  • Basic: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
• Chemicals and toxic substances
  • High priority: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
• Electrical wiring
  • Reporting only: Observed scorch marks around electrical outlet.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Labeling, date marking and consumer advisory
  • Intermediate: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Discussed with management. Violation will be time extended 60 days from initial inspection.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Food items stored inside reach in cooler deli cooler across the walk in cooler: Cooler was unplugged during deep cleaning. Cooler was observed not turned on and all TCS food items were voluntarily discarded. Food items were stored in the cooler over night. Food items stored in pull out cold holding drawers during callback: raw chicken dated (43°F - Cold Holding) Discussed monitoring all cold holding units to ensure temps are being maintain at 41 degrees or below.
  • Intermediate: 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. Establishment conducting a special process: cook-chill packaging at license 6211625 and vacuum sealing at separate license 6211032 on the same property. Observed bags of food product not being removed from the package within 48 hours of packaging at the initial inspection. Violation will be time extended 60 days from initial inspection conducted on 8/11/2026.
• Employee health
  • 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. Emailed manager Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during callback inspection. Establishment carries chemical (Chlorine) associated with the written procedures.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Equipment in poor repair. Discussed with managers on duty.
  • Basic: Interior of refrigerator or freezer in disrepair/has exposed insulation. Discussed with managers on duty.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary sanitizer strips at callback inspection. Chlorine strips for bar glass dish machine is being ordered.
  • Basic: Old labels stuck to food containers after cleaning. Discussed with managers on duty.
  • Basic: Old food stuck to clean dishware/utensils.
  • Intermediate: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Ecolab is scheduled to come out and service the high temp dish machine. The establishment will be manual ware washing and sanitizing the dishes with quaternary sanitizer while waiting on Ecolab. Discussed diluting quaternary sanitizer that is dispensing at the three compartment sink with water and testing it to ensure it is at the proper strength.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles in bar soiled with black substance.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Discussed with managers on duty.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Discussed with managers on duty.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. Discussed with managers on duty.
  • Basic: Waste line missing at soda gun holster.
  • Basic: Drain cover(s) missing. Discussed with managers on duty.
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees. Discussed with managers on duty. q
• Garbage and refuse
  • Basic: Missing drain plug at dumpster.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 2 live flies observed near wire racks. Fan was brought down and flies were removed.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing.
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Floor area(s) covered with standing water.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Floor soiled/has accumulation of debris.
• Lighting
  • Basic: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Discussed with managers on duty.
• Chemicals and toxic substances
  • High priority: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Ecolab is scheduled to come out and service the chemical dispenser at the three compartment sink. No quaternary sanitizer buckets set up during the call back inspection. Discussed diluting chemical with water and testing it with their quaternary test strips to ensure it is at the proper strength as they wait for the dispenser to be serviced.
• Electrical wiring
  • Reporting only: Observed scorch marks around electrical outlet.

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. 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.
• Labeling, date marking and consumer advisory
  • Intermediate: 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.
  • 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. Gallon of milk stored in the interior of cooler on front cook line opened yesterday at 9am. Manager labeled for 8/10.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Stored in reach in cooler on cook line: cooked crab (45°F - Cold Holding); blue cheese crumbles (49°F - Cold Holding) Food items stored in pull out cold holding drawers: raw chicken dated 8/10 (45°F - Cold Holding) Items moved to freezer to bring down the temperature rapidly.
  • Intermediate: 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.
  • 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. 1 bag of yellow rice with no label. 1 bag of sloppy joe with no label.
  • 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 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.
• Employee health
  • 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.
• Handwashing and hygienic practices
  • High priority: 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.
  • High priority: 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.
  • Basic: 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.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Equipment in poor repair. Reach in deli cooler lid. Cooler across fryers: Reach in cooler doors open when closing the opposite door.
  • Basic: Interior of refrigerator or freezer in disrepair/has exposed insulation. On door of reach in cooler across from fryers.
• Dishwashing facilities and test kits
  • Intermediate: 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.
  • Basic: Old labels stuck to food containers after cleaning.
  • Basic: Old food stuck to clean dishware/utensils. Observed on fry basket with dried food debris hanging above three compartment sink.
  • Intermediate: 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.
  • Intermediate: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
• Wiping cloths and linens
  • Basic: Soiled dry wiping cloth in use. Stored on cutting boards on the cook line.
• Food-contact surfaces clean and sanitized
  • Intermediate: 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.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Convection oven interior soiled with grease and burnt food debris.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Stand alone freezer at the end of cook line soiled with frozen food debris.
  • Basic: 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.
• Non-food contact surfaces clean
  • Basic: 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.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Plastic cups and metal pans.
• Plumbing and backflow prevention
  • Basic: 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.
  • Basic: Waste line missing at soda gun holster. For soda gun nozzles in bar.
  • Basic: Drain cover(s) missing. Missing throughout the kitchen.
  • Basic: 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.
  • Basic: 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.
• Handwash sinks and supplies
  • Intermediate: 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.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in bar area.
  • Intermediate: 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.
  • Basic: No handwashing sign provided at a hand sink used by food employees. Missing at hand sinks in woman's and mens bathroom ADA stalls.
• Garbage and refuse
  • Basic: Missing drain plug at dumpster. Missing on multiple dumpsters.
  • Basic: Open dumpster lid.
• Insects, rodents, pests and animals
  • Intermediate: Non-service animals in the food establishment or on premises.
  • High priority: 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.
  • High priority: 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.
  • Intermediate: Wild bird present inside establishment. Observed walking in the dinning room and the up towards the bar with outdoor openings.
  • Basic: 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.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing. Throughout multiple areas in the kitchen.
  • Basic: Floor tiles missing and/or in disrepair. Observed missing tiles creating soiled standing water with old food debris in multiple area throughout the kitchen.
  • Basic: Floor area(s) covered with standing water. Near hot holding unit across from walk in cooler. On the cook line.
  • Basic: Hole in or other damage to wall. Whole in wall in bar area.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Single service cups stored next to a wall soiled with dust.
  • Basic: 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.
  • Basic: Objectionable odors in bathroom or other areas of the establishment. Throughout the kitchen.
  • Basic: 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.
• Lighting
  • Basic: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout the kitchen.
• Employee personal belongings
  • Basic: 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.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of yellow liquid substance stored near three compartment sink.
  • High priority: Pesticide-emitting strip present in food prep area. Observed on the floor in bar area next to hand sink.
  • High priority: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket testing at 500+ PPM.
• Electrical wiring
  • Reporting only: Observed scorch marks around electrical outlet. For reporting purposes only. Observed on outline near kitchen entrance.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed. No license displayed. Manager printed license.
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured. Observed near outdoor trash cans.