STEPH’S SOUTHERN RESTAURANT Inspection – March 10, 2026

High Priority 1

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packs at room temp on counter 70, employee stated that the butter was not out very long. Employee placed butter packs in the freezer. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#5Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee certificates

#6Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black eyed peas, cooked rice, gravy all prepared over the weekend

Basic 3

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic14-69-4

Basic – Ice buildup in reach-in freezer

#3Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch