TWO GUYS RESTAURANT Inspection – October 23, 2026

High Priority 1

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes in room temperature at 54 f kitchen staff placed the tomato inside of the cooler. **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#9Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#10Intermediate05-07-4

Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications.

#11Intermediate11-26-1

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.

Basic 7

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**

Corrected On-Site

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Cooking line.

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees.

#5Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

#6Basic21-12-4

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

#7Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Florida Food Watch