AT THIS POINT LET’S EAT Inspection – August 29, 2025

High Priority 2

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f batter for raw shrimp, on table, explained time as public health control to him, wrote time **Corrective Action Taken**

Corrective Action Taken

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f fries, explained time as public health control and wrote time **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket

#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. For cashier only, have blank form

Basic 4

#1Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation. Cooking, got beard guard **Corrected On-Site**

Corrected On-Site

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Cooking, got hair net **Corrected On-Site**

Corrected On-Site

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep reach in cooler **Repeat Violation**

Repeat Violation

#4Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink

Florida Food Watch