PECAN CRAFT KITCHEN Inspection – September 1, 2026

High Priority 2

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At dessert prep area, flat with raw eggs stored over container of dessert crust. In walk-in cooler, container of cold smoked raw salmon stored over container of ready to eat fish dip. Chef moved items to proper storage. **Corrected On-Site**

Corrected On-Site

#6High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At outside mop sink, backflow preventer missing on non chemical dispenser side of splitter.

Intermediate 1

#7Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has written plan but does not include all items held on cook line. Emailed chef blank written procedure form.

Basic 4

#1Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Handwash sinks at dessert prep area and bar missing handwash signs.

#2Basic16-46-4

Basic – Old labels stuck to food containers after cleaning. Old labels and label residue on multiple plastic containers.

#3Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. At prep area tea dispensers, filters stored in plastic container with no lid. Operator covered filters. **Corrected On-Site**

Corrected On-Site

#4Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, multiple cases of unwashed produce stored on top shelf over multiple ready to eat items.

Florida Food Watch