STREAMLINE HOTEL Inspection – December 9, 2025

High Priority 2

#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon stored above naan bread, cooked pasta inside single door cooler in prep area **Corrected On-Site**

Corrected On-Site

#7High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. -tuna thawed inside vacuum sealed packaging

Stop Sale

Intermediate 3

#8Intermediate53A-02-7

Intermediate – Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. -currently being addressed on rooftop bar license that was currently open at time of inspection.

#9Intermediate16-62-1

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

#10Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked potatoes, cooked pasta inside single door cooler in back of prep area

Basic 5

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion of ice bin

#2Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#3Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent inside prep area in back

#4Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

#5Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

Florida Food Watch