MIKES GALLEY RESTAURANT Inspection – January 30, 2025

High Priority 1

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked sausage patties 115F-124F inside tabletop steam well located around corner behind cookline. -manager stated placed out less than 1 hour prior, reheated to 165F for hot holding above 135F. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#9Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -crabmeat

#10Intermediate31A-07-4

Intermediate – Handwash sink missing/inadequate at wait station. -manager stated employee set up ice well without him being aware. If ice well is to be used a handwash sink must be installed for compliance. To be verified during next unannounced inspection.

Basic 7

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -interior white splash guard inside ice machine showing colored substances.

#2Basic36-03-4

Basic – Cove molding at floor/wall juncture broken/missing. -area on cook line under hand sink

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. -some debris on floor in bakery, along back end near baseboards

#4Basic14-34-4

Basic – Interior of ice machine/bin with rust that has pitted the surface

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks on cookline

#6Basic33-16-4

Basic – Open dumpster lid. **Corrected On-Site**

Corrected On-Site

#7Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. -some grease accumulated on all behind slicer area , backsplash behind grill

Florida Food Watch