These are the Lake County restaurant inspection reports (November 1-6) recently submitted by the State Safety and Health Inspector.
The Florida Department of Commerce and Professional Regulation described the inspection report as a "snapshot" of the conditions that existed at the time of the inspection. On any given day, companies may have fewer or more violations than they found in their most recent inspection. Inspections performed on any given day may not represent the overall long-term status of the enterprise.
Please note that some recent follow-up inspections may not be included here.
650 US Hwy 441 N, The Villages
A total of 15 violations, 4 of which were high priority violations:
- High priority-employees switch from handling raw food to ready-to-eat food without washing their hands. -The cooking line manager talks to the staff **Corrective measures have been taken**
- High priority-Food contact surfaces are not sanitized after cleaning and before use. Do not use equipment/appliances that have not been properly disinfected. -The plastic pan is still very dirty after cleaning.
- High priority-Disposable gloves will not be replaced as needed after changing tasks or when they are damaged or soiled. -Cookline chef touches the food ticket without washing hands. Manager talks to employees **Corrective measures have been taken**
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. -Tomato sauce (48°F-refrigerated); meat sauce (46°F-refrigerated) The operator puts the sauce on the cooking line at 10:00 am and asks the operator to put ice cubes under the sauce. **Corrective Actions Taken**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -Soda gun in the bar-Stirring head-White cutting board in use **On-site correction**
- Basic-Black/green mold-like substance accumulates in the ice machine/box. **On-site corrections**
- Basic-Debris accumulated on the outside of the dishwasher. **On-site corrections**
- Basic-The ceiling/ceiling tiles/vents are soiled by accumulated food residue, grease, dust or mold-like substances. -The vents in front of the dishwashing area are dirty
- Basic-The cutting board has cut marks and can no longer be cleaned. -Use the recessed cutting board in the preparation area **On-site correction**
- Basic-equipment and utensils are not properly air-dried-wet nesting.
- Basic-The floor is dirty/debris accumulation. -Dry storage room floor **On-site correction**
- Basic-Food is stored on the floor. -Water softener salt **On-site correction**
- Basic-Black substances/grease/food residues have accumulated inside the oven/microwave oven. -Preparation area oven
- Basic-Unsealed concrete floors in food preparation, food storage, dishwashing areas or bathrooms. -Missing grout in the cooking line
- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. -Stored on top of ready-to-eat vegetables without washing **On-site correction**
A total of 13 violations, 3 of which were high-priority violations:
- High priority-Dishwasher chlorine disinfectant does not reach the appropriate minimum strength. Stop using the dishwasher for disinfection and set up manual disinfection until the dishwasher is repaired and properly disinfected. 0 ppm. The operator reprimanded, 100 ppm. **On-site corrections**
- High priority-improper storage of toxic substances/chemicals. Multiple cleaning items are stored in dry lockers, stored on wine bottles and chocolate syrup. **On-site corrections**
- High priority-rag solutions that exceed the maximum allowable concentration are stored in locations that may cause cross-contamination of food, equipment, utensils, sheets, disposables or disposables. The chlorine at the waiting station exceeds 200 ppm.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -Blue cutting board in the kitchen. -Soda guns in the bar.
- Intermediate-The operator does not correctly track/mark the number of ready-to-eat days, and the time/temperature control of the safe food prepared on site is kept at the refrigerated temperature before freezing, so that the date of the food is correctly marked when it is thawed and kept at the refrigerated temperature again. Chick. The manager determined the correct unfreeze date. **On-site corrections**
- Basic-There are dead cockroaches indoors. -1 died in the kitchen. **On-site corrections**
- Basic-Employees have no hair restrictions when preparing food. They are all chefs.
- Basic-The equipment is poorly maintained. The gasket of the three-door cooler is torn.
- Basic-Food is stored on the floor. -Cooking oil in the dishwashing area. -Various items in the walk-in freezer. **On-site corrections**
- Basic-the handle of the ice scoop in contact with the ice. **On-site corrections**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. -The appearance of a large burner in the kitchen.
- Basic-the old label stuck on the food container after cleaning. **On-site corrections**
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. Small area in the kitchen cooler. **On-site corrections**
A total of 11 violations, of which 3 are high priority violations:
- High priority-raw animal food is stored on or with unwashed produce. -Put the egg on the apple
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. -Pull the egg over and prepare to eat the cooked pork
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. -The butter bags are left on the table without refrigeration. Discuss with the operator not to leave the butter on the table. The operator collects all the butter bags and discards them. **On-site corrections**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -A small cutting board that extends into the cooler
- Intermediate-Hand washing sink used for purposes other than hand washing. -Clean bathtub in the sink
- Intermediate-The operator does not correctly track/mark the number of ready-to-eat days, and the time/temperature control of the safe food prepared on site is kept at the refrigerated temperature before freezing, so that the date of the food is correctly marked when it is thawed and kept at the refrigerated temperature again. -A variety of foods that can be put in the refrigerator
- Intermediate-Raw/undercooked animal food is provided, and the company does not have written consumer consultation. Raw animal food must be fully cooked before serving. -Provide consumer consultation for operators **correction site**
- Intermediate-The required employee training records/documents do not contain all the required information. -Food handler training certificate lacks information
- Basic-Food residues/soil residues are accumulated on the door handle of the equipment. -Multiple extendable coolers in the kitchen extend into the refrigerator
- Basic-The ceiling is not smooth, non-absorbent and easy to clean in food preparation, food storage or tableware washing areas. -Places with sound-absorbing ceilings
- Basic-Ice accumulates in the reach and/or walk-in freezer. -Small refrigerator
A total of 15 violations, 2 of which were high priority violations:
- High priority-employees fail to wash their hands before putting on gloves and starting the task of handling food. -Cookline changes gloves and does not wash hands. Talk to the manager who is talking to the chef. **Corrective Actions Taken**
- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. -Black eyed peas at 125°F, reheat to 173°F **field correction**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -Cutting board with stains-Can opener blade-Dessert cooler gasket in the cooking line
- Intermediate-Employees cannot use the sink at any time. -The hand wash sink is blocked by the accessible refrigerator, the operator will move the accessible refrigerator
- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. -On the back of the restaurant **On-site correction**
- Intermediate-The required employee training records/documents do not contain all the required information. -The trainer certificate number is missing. **On-site corrections**
- Basic-Black/green mold-like substance accumulates in the ice machine/box.
- Basic-Debris accumulated in the dishwasher.
- Basic-Debris accumulated on the outside of the dishwasher.
- Basic-A bowl or other container without a handle for distributing food. -Flour container **field correction**
- Basic-The ceiling/ceiling tiles/vents are soiled by accumulated food residue, grease, dust or mold-like substances. -Smoke stains on multiple ceilings
- Basic-The cutting board has cut marks and can no longer be cleaned. -Two cutting boards on the cooking line that can be inserted into the cooler
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. -Staff personal items stored dry **on-site correction**
- Basic-Open the lid of the trash can. **On-site corrections**
- Basic-Unsealed concrete floors in food preparation, food storage, dishwashing areas or bathrooms.
A total of 12 violations, 2 of which were high-priority violations:
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Place raw bacon on the biscuits in the walk-in cooler. **On-site corrections**
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Milk 57f. Less than 4 hours. It is recommended to cool down quickly.
- Intermediate-soap is not provided in the sink. Through the dishwasher.
- Basic-Debris accumulated on the outside of the dishwasher. Under the rails.
- Basic-The floor is dirty/debris accumulation. -Under the fryer.
- Basic-The food is stored in a place susceptible to splash/dust. The cake is within reach in the cooler. **On-site corrections**
- Basic-Ice accumulates in the reach and/or walk-in freezer. Reach for the double door cooler.
- Basic-The pliers in use stored on the device door handle between uses.
- Basic-Black substances/grease/food residues have accumulated inside the oven/microwave oven. -salamander. -Stack ovens in the side preparation area.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Inside the fryer cabinet.
- Basic-Water leaks from pipes and/or faucets/handles. Reach for the double door cooler.
- Basic-A food working container that has not been identified by a common name taken out of the original container. Big container of sugar. **On-site corrections**
San Jose's Original Mexican Restaurant in Leesburg
A total of 12 violations, 2 of which were high-priority violations:
- High priority-employees use tobacco, eat or drink and then engage in food preparation, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. -Drink and cook without washing your hands
- High priority-The vacuum circuit breaker is missing on the mop sink faucet or the accessory/diverter added to the mop sink faucet.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -White cutting board in the preparation area-Soda nozzle server station at the kitchen entrance
- Intermediate-soap is not provided in the sink. -The soup dispenser falls off the wall
- Basic-A bowl or other container without a handle for distributing food. -Distribute sugar, rice and beans **On-site correction**
- Basic-The ceiling/ceiling tiles/vents are soiled by accumulated food residue, grease, dust or mold-like substances. -The ceiling vent above the back door is dirty
- Basic-The wet rag/towel in use is used under the cutting board.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. -Walk-in cooler fan cover
- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. -Instant onions with unwashed vegetables
- Basic-Walk-in cooler/freezer shelf with rusty surface.
- Basic-The walls are soiled by accumulated grease, food debris and/or dust. -Cobwebs on the front wall **repeated violation**
- Basic-The storage method of the wet mop does not allow the mop to dry out.
There are a total of eight violations, of which there are two high-priority violations:
- High priority-employees start to handle food, handle clean equipment or utensils, or touch unpackaged single service items without first washing their hands. The employees walked out the back door, returned, and handled clean dishes without washing their hands.
- High priority-store raw animal food in the freezer or in the refrigerator with ready-to-eat food-not all products are in commercial packaging. Raw chicken on raw beef in a freezer. **On-site corrections**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The slicer blade is dirty.
- Intermediate-Employees cannot use the sink at any time. Wire basket in the hand wash sink on the grill. **On-site corrections**
- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. In the sink for washing hands with the grill. **On-site corrections**
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. The broth in the vertical cooler is not dated and was made 2 days ago. **On-site corrections**
- Basic-Employees have no hair restrictions when preparing food. There are 3 employees in the kitchen and there is no hair restriction. **On-site corrections**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Walking on the dirty freezer shelf. The top of the dishwasher is dirty.
There were a total of six violations, of which there were two high-priority violations:
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Philadelphia steak 55°F, requires the operator to put in the walk-in cooler or walk-in freezer to cool to 41°F or below **corrective action has been taken**
- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. -Meatballs are 122°F, requiring operators to reheat to 165°F and then keep them warm at 135°F or higher. The operator heats the meatballs to 186°F. **On-site corrections**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -Ice trough with mold-like substance
- Basic-The ceiling/ceiling tiles/vents are soiled by accumulated food residue, grease, dust or mold-like substances. -The vent above the kitchen sink is dirty
- Basic-The cutting board has cut marks and can no longer be cleaned. -Frontline cooler cutting board
- Basic-The storage method of the wet mop does not allow the mop to dry out.
925 E 1St Ave, Mount Dora
There were a total of four violations, including two high-priority violations:
- High priority-store raw animal food in the freezer or in the refrigerator with ready-to-eat food-not all products are in commercial packaging. Raw Philadelphia meat on cheesecake.
- High priority-improper storage of toxic substances/chemicals. Windex is not separated from the Parmesan cheese under the counter. **On-site corrections**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -Mixing head.
- Basic-There is a hole or other damage in the wall. Through the back handle.
674 N US Highway 441, Lady Lake
A total of 6 violations, one of which was a high priority violation:
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Front cooler:; Tomato slices (59°F-refrigerated), requiring the operator to swap the tomato slices with the tomatoes in the grill-in cooler
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -The cutting board in use is dirty (black and brown cutting marks).
- Basic-The cutting board has cut marks and can no longer be cleaned. -Grooved and stained cutting board used next to the grill with a reach cooler
- Basic-Employees have no beard protection/restrictions when preparing food.
- Basic-no copy of the latest inspection report is available.
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. -The interior and bottom shelf of the display cabinet
A total of 6 violations, one of which was a high priority violation:
- High priority-improper storage of toxic substances/chemicals. The detergent is stored in the cup. **On-site corrections**
- Intermediate-Managers or persons in charge who lack food manager certification. A certified food manager appeared midway through the inspection. **On-site corrections** **Repeated violations**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. -A speed rack near the three compartment sinks. -Extend into the cooler gasket.
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. The cooler opposite the front wind deflector extends forward.
- Basic-Disinfectant buckets stored with food, equipment, utensils, linens, disposables or disposables. The cash register at the front desk is stored on the desk of the coffee station. **On-site corrections**
- Basic-Single-use items are not stored upside down or protected from contamination. Coffee filter. **Repeat violations**
A total of 5 violations, one of which was a high priority violation:
- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. 127° The burger was cooked for less than 4 hours and the manager discarded it. **Corrective Actions Taken**
- Intermediate-Employees who use artificial nails/nail polish handle exposed food without wearing full gloves. Employees prepare food with nail polish.
- Intermediate-Managers or persons in charge who lack food manager certification.
- Intermediate-no certified food manager. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- Basic-Employees wear jewelry other than ordinary rings on their hands/arms when preparing food. Two employees wear watches/bracelets to prepare food.
A total of 5 violations, one of which was a high priority violation:
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Raw chicken with milk in a cooler in a deep fryer. **On-site corrections**
- Intermediate-Hand washing sink used for purposes other than hand washing. Food scraps in the sink on the cooking line.
- Basic-The outer door has a gap at the threshold that opens to the outside. Walk into the cooler door located outside.
- Basic-Black substances/grease/food residues have accumulated inside the oven/microwave oven. microwave.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Some cooler gaskets on the cooking line.
City Square Suites Country Hotel
There are a total of 3 violations, of which 1 is a high priority violation:
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. -Each operator unit keeps the yogurt open at 50°F.
- Basic-The structure of the floor is not easy to clean. -Observe the wooden planks on the floor under the rubber mat. The wooden area covering the metal plate of the grease trap.
- Basic-Hand wash water in the sink, three-compartment sink or mop sink or very slow drainage. -The sink in the kitchen drains slowly.
There are a total of 3 violations, of which 1 is a high priority violation:
- High priority-stop selling due to unsanitary and poor condition of food. -Contact with ice lumps in the ice maker. 50 pounds. **warn**
- Intermediate-Managers or persons in charge who lack food manager certification. **warn**
- Basic-Black/green mold-like substance accumulates in the ice machine/box. **warn**
There were a total of 9 violations and no high-priority violations.
- Intermediate-Commercially processed ready-to-eat food, the time/temperature control of safe food is turned on and stored for more than 24 hours, and the date is not correctly marked after opening. -Open canned anchovies
- Intermediate-There are currently no certified food service managers on duty, and there are four or more employees engaged in food preparation/handling. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/-Acting Manager Steven Donovan is not a manager certificate.
- Intermediate-The employee handwashing sink does not provide/close water with a temperature of at least 100 degrees Fahrenheit. -Current water temperature 95°F **Repeat violation**
- Basic-The ceiling is not smooth, non-absorbent and easy to clean in food preparation, food storage or tableware washing areas. -In front of wic
- Basic-Employees have no beard protection/restrictions when preparing food.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. -Floor drain under the three-compartment sink-Dirty pizza cooler gasket-Dirty door cooler gasket in the front area-Dirty walk-in cooler gasket
- Basic-The walls are not smooth, do not absorb water and are easy to clean in food preparation, food storage, dishwashing areas or bathrooms. -Two side walls in front of the walk-in cooler
- Basic-The walls are soiled by accumulated grease, food debris and/or dust. -Mold material on the back of the three-compartment sink-Mold material on the inner wall of the walk-in cooler
- Basic-The storage method of the wet mop does not allow the mop to dry out.
1217 W Miller St, Fruitland Park
There were a total of eight violations and no high-priority violations.
- Intermediate-Employees cannot use the sink at any time. -Blocked by the mop bucket **On-site correction**
- Intermediate-Managers or persons in charge who lack food manager certification. **On-site corrections**
- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. Kitchen **On-site correction**
-Intermediate-Plan review not submitted and approved-Refurbishment has been carried out or is in progress. The plan and plan review application must be submitted to the DBPR H and R Plan Review Office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. The plan must be submitted and approved within 60 days. -The operator has added a room to the institution. The room is equipped with a three-compartment sink, an ice cream machine, a sink, a mop sink and a hand cooler.
- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **On-site corrections**
- Intermediate-There is no disinfectant that can be used for dishwashing. Use only single-service items to provide food to customers until they can use disinfectant to clean dishes. **On-site corrections**
- Basic-Floor tiles are missing and/or in disrepair and/or in disrepair. -Missing floor tiles under the mop sink
- Basic-There is a hole or other damage in the wall. -Unfinished walls in the new space
There were a total of eight violations and no high-priority violations.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The can opener blade is dirty. **Repeat violations**
- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. The sink in the kitchen.
- Basic-Food residues/soil residues are accumulated on dry shelves.
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. The ball cap is stored on a napkin on a dry storage rack. **On-site corrections** **Repeated violations**
- Basic-The equipment is poorly maintained. The gasket was torn into the cooler. **Repeat violations**
- Basic-Food is stored on the floor. In the walk-in cooler, there is also a box of canned cheese ion floors in dry storage. **On-site corrections**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Walking into the cooler gasket, the low cooler gasket is dirty.
- Basic-There are soil residues accumulated inside the walk-in cooler/shelf.
There were a total of seven violations and no high-priority violations.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -Soda nozzles in the dining area **On-site corrections**
- Intermediate-soap is not provided in the sink. -Cookline hand washing **On-site correction**
- Basic-Debris accumulated in the dishwasher.
- Basic-The floor is not kept smooth and durable. -Lack of grout in front of the dishwasher
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. -Walk-in cooler fan **field correction**
- Basic-No garbage container is provided where needed in the facility. -There is no trash can next to the sink **On-site correction**
- Basic-The walls are soiled by accumulated grease, food debris and/or dust. -Walls of dry storage rooms with food scraps
There were a total of seven violations and no high-priority violations.
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. -Taco meat. **Repeat violations**
- Basic-Debris accumulated in the dishwasher. Follow the top rail.
- Basic-equipment and utensils are not properly air-dried-wet nesting.
- Basic-The ice scoop in use is stored on the dirty surface between each use. Store it on the rag in the waiting station.
- Basic-The knives/knives in use are stored in the cracks between the equipment.
- Basic-The shop does not provide mop sinks or restricted cleaning facilities. **warn**
- Basic-A food working container that has not been identified by a common name taken out of the original container. Flour container.
There were a total of six violations and no high-priority violations.
- Intermediate-Hand washing sink used for purposes other than hand washing. There is ice in the sink closest to the driving window.
- Basic-The equipment is poorly maintained. The gasket of the cooler closest to the broiler is torn.
- Basic-Floor tiles are missing and/or in disrepair and/or in disrepair. Under the sink closest to the broiler.
- Basic-Black substances/grease/food residues have accumulated inside the oven/microwave oven. -The microwave is on the makeline. **On-site corrections**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Above the steam table.
- Basic-improper storage of items for a single service. Drink rack on the floor for dry storage. **On-site corrections**
850 S US Hwy 27/441, Lady Lake
There were a total of four violations and no high-priority violations.
- Intermediate-Employees cannot use the sink at any time. -Washing sinks table by table.
- Intermediate-The required employee training records/documents do not contain all the required information. -The food handler training certificate lacks the trainer certificate number.
- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. -Staff use the corridor restroom
- Basic-Trash cans are not provided where necessary in the facility. -There is no trash can next to the kitchen sink. -There is no trash can in the kitchen.
There were a total of 3 violations and no high-priority violations.
- Intermediate-Employees cannot use the sink at any time. -The operator is using the hand sink as a dumping sink
- Basic-Floor tiles are missing and/or in disrepair and/or in disrepair. -Under the soda in the shelf of the box
- Basic-Black substances/grease/food residues have accumulated inside the oven/microwave oven. -Inside the microwave
There were a total of 3 violations and no high-priority violations.
- Basic-no copy of the latest inspection report is available.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. -Walk-in cooler gasket
- Basic-improper storage of items for a single service. -Napkins are stored on the floor
334 North Donnelly Street, Doral Hill
There were two violations in total, and there were no high-priority violations.
- Intermediate-Employees cannot use the sink at any time.
- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Meets the standard; the previous problem is corrected.
Meets the standard; the previous problem is corrected.
Meets the standard; the previous problem is corrected.
Meets the standard; the previous problem is corrected.
Meets the standard; the previous problem is corrected.