TYPSY UNICORNS BREWING Inspection – April 28, 2025

High Priority 2

#4High Priority22-41-4

High Priority – 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. Bar 0 ppm cl Operator primed, drained, filled and run and 100 ppm cl was reached **Corrected On-Site**

Corrected On-Site

#5High Priority01B-24-5

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna salad made in house 4/19 Hummus 3/13

Stop Sale

Intermediate 4

#6Intermediate12A-03-4

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Three compartment sink

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Bar, used to hold dirty glasses.

#8Intermediate11-26-1

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. Employee with no food handler training

#9Intermediate02C-08-5

Intermediate – Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Hummus, Garlic olive oil Chili

Basic 3

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured.

#2Basic12B-07-4

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

#3Basic08B-38-4

Basic – Food stored on floor. Malt

Florida Food Watch