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HomeMy WebLinkAboutTCERDA 042018 Agenda & BackupTCERDA Treasure Coast Education, Research and Development Authority Board of Directors Agenda April 27, 2018 9:00AM – 9:45AM River Walk Center 600 N. Indian River Drive, Fort Pierce FL 34950 A.Welcome Members and Guests B.Call to Order - Mike Adams, Chair C.Meeting Minutes of February 22, 2018 D.Public Comment E.Treasurer's Report - Pat Murphy F.Legal Update - Heather Young a.Update on Your Pro Kitchen Lease G.Executive Director Update – Mark Satterlee a.Sunshine Kitchen Update i.Kitchen Build Out - Cost ii.Your Pro Kitchen – Outstanding Issues iii.Kitchen Equipment Bid H.Partners Update a.University of Florida b.Florida Atlantic University c.Indian River State College d.United States Department of Agriculture (Agricultural Research Service) I.Old Business J.New Business K.Announcements L.Adjournment PLEASE TURN OFF ALL CELL PHONES AND PAGERS PRIOR TO ENTERING THE AUTHORITY BOARD COMMITTEE MEETING Anyone with a disability requiring accommodation to attend this meeting should contact the TCERDA office at (772) 467-3107. at l east forty-eight (48) hours prior to the meeting. 1 Treasure Coast Education, Research and Development Authority TCERDA Board of Directors Minutes of Meeting February 22, 2018 Convened: 3:01 p.m. Adjourned: 4:25 p.m. The meeting of the Treasure Coast Education, Research and Development Authority (TCERDA) was held on Thursday, February 22. 2018, at St. Lucie County, Annex Building, 2300 Virginia Avenue, Fort Pierce, Florida 34982. MEMBERS PRESENT: Mike Adams, Chair Kevin Heinicka, Vice Chair Hoyt C. “Pat” Murphy, Jr., Secretary and Treasurer Jane Bachelor Peter Stoffella Ronald Cave Megan Davis Pamela Welmon MEMBERS ABSENT: Kathleen A. McGinn ALSO PRESENT: Mark Satterlee, Deputy County Administrator Heather Young, Assistant County Attorney Leslie Olson, St. Lucie County Jennifer Anglin, St. Lucie County Jill Marasa, EDC of St. Lucie County John Rhodes, Moran, Stahl & Boyer Peter Tesch, EDA of St. Lucie County Brian Scully, USDA ARS Kathryn Hensley, St. Lucie County School Board Ed Skvarch, St. Lucie County Extension Office Scotty Beaulieu, St. Lucie County Jared Modine, Paul Jacquin & Sons, Inc. Logan Dritenbas, EDB Architects John Binkley, EDB Architects George MacArthur, St Lucie County Citizen Cindy Pickering, YourPro Kitchen Matthew Piscitelli, The Flavored Fork TCERDA LIAISONS: Cathy Townsend, St. Lucie County Commissioner (present) Reginald Sessions, City of Fort Pierce Commissioner (absent) John Carvelli, City of Port St. Lucie Councilman (absent) 2 TCERDA A. CALL TO ORDER There being a quorum, TCERDA Chairman Mike Adams called the meeting to order at 3:01 p.m. B. WELCOME AND INTRODUCTIONS/ PUBLIC COMMENT Mr. Adams welcomed the Board members and guests. Mr. Adams asked everyone to introduce themselves and their organization. C. APPROVAL OF MINUTES Mr. Adams requested a motion to approve the July 27, 2017, TCERDA Board minutes. Kevin Heinicka motioned to approve the minutes. Jane Bachelor seconded the motion, and it carried unanimously. D. TREASURER’ S REPORT (P. Murphy) Mr. Murphy gave an overview of the budget. TCERDA closed out the Seacoast National Bank Account and transferred the funds back to St. Lucie County. The amount transferred to St. Lucie County was $54,506.00. Mr. Adams requested a motion for approval of the Treasurer’s Report. By consensus of the Board members, the Treasurer’s Report was carried unanimously. E. LEGAL UPDATE and CONTRACTS - Heather Young Attorney Young updated the Board on the Your Pro Kitchen lease. The lease is in draft status, Economic Development Administration, EDA, requested a Broker’s Opinion on the rental rate. Carolyn Niemczyk, Keyes Commercial, was asked to review the sublease to confirm that the rental rate was expected for similar properties in the commercial vicinity. The report was submitted to Economic Development Administration and approved. The final draft will be taken to St. Lucie County Board of County Commissioners within the next two months for approval. Attorney Young will create an Inter-Local Agreement between Treasure Coast Research Education, Research Development Authority and St. Lucie County. TCERDA will call an emergency meeting within the next 60 days to approve the Your Pro Kitchen final draft. The University of Florida/IFAS has determined that sixty acres located within the Phase II of the Research Park would provide for more efficient and economic development of a citrus research project due to its proximity to existing research facilities and the past agricultural uses on the site. The University has requested that the County and TCERDA enter into a Memorandum of Understanding (MOU) to provide for the future development of a sublease of sixty acres on Parcels 3.a, 3.b, and portions of Parcels 2.a, 2.b, and 2.c. The property would be used for citrus research. The University will work with the USDA to amend its sublease to delete the right of first refusal provision. The term of the MOU would run through and including September 30, 2023, or until such time as parties enter into a sublease whichever occurs first. The term of any sublease would be two periods of ten years each with the right of early terminate upon two years notice prior to the expiration of each ten period. The notice period is intended to give the University sufficient time to appropriate and relocate the research groves. The University would be responsible for the cost of relocating the groves. Pete Stoffella motioned to approve the MOU. Pat Murphy seconded the motion, and it carried unanimously. F. Executive Director Update (Mark Satterlee) Sunshine Kitchen Update Mark Satterlee stated the Sunshine Kitchen construction project is on schedule with a completion date for the Your Pro Kitchen, 4,000 square feet to be completed June 1, 2018, and the build-out completed August 2018. Satterlee stated that St. Lucie County, Jacquin & Sons, SLC Facilities, and EDB Architects have a very good working relationship. The County will begin marketing the Sunshine Kitchen build-out. The build- out space is 5,000 square feet. The idea for the build-out space is to have separate users; the County will meet with Indian River State College, the Treasure Coast Food Bank, and FAU Harbor Branch Oceanographic Institute to discuss collaborating on future projects at the Sunshine Kitchen. 3 Satterlee talked about his visit to, The Rutgers Food Innovation Center (FIC) in New Jersey's in January 2018. The FIC and its network throughout the state provide a unique food industry resource that centers its focus on supporting domestic and international companies seeking to establish a presence in the USA. FIC is 25,000 square feet with a one million dollar budget, funded by the Rutgers University. They didn’t have an annual report. Satterlee visited Your Pro Kitchen (YPK) in Orlando, Florida on February 9, 2018, with Ed Skvarch, County Extension Director, and Leslie Olson, SLC Planning and Development Services Director. YPK in Orlando is a Franchise Owner, and the kitchen is 3,000 square feet. The Franchise sells cookies to Walt Disney Resorts. They have another tenant CrossFit, which packages healthy meals and deliver to clients. Matthew Piscitelli, The Flavored Fork, YPK Franchisee for the Sunshine Kitchen Food Business Incubator and the Sunshine Kitchen Construction team met with Information Technology today to discuss the security system in the Kitchen. SLC Facilities, Project Manager, Scotty Beaulieu is handling the installation of the Security System. TCERDA will pay for the security system, and the tenant YPK will pay the monthly fee for maintenance per lease agreement. John Binkley, Edlund Dritenbas Binkley Architects and Associates, P.A. and Jared Modine, Jacquin and Sons were present to give an update on the construction and build-out of the Kitchen. Binkley stated that the building had been stucco, the windows were in place, and the contractors were working on the interior space. The roof was being completed, and the project was on schedule. Binkley talked about the interior improvements and the cost of the build-out. The interior build-out will have three different sections that TCERDA can lease out to separate tenants. The site work is being completed for the tenant improvement space. Binkley opened the floor for questions. Satterlee discussed how TCERDA would fund the interior improvements. Jacquin and Sons $110,000 value engineering, TCERDA Seacoast National Bank Account was closed, and the money was moved to TCERDA’s Kitchen account, and the general fund. Satterlee stated the County would save money by building out the improvements. Cindy Pickering, Your Pro Kitchen Owner, was present to give an overview of the franchise. Pickering stated her clients consists of; Caterers, Bakers, Bottlers, Food Trucks, Meal Prep, Beverage suppliers, and anyone wanting to get into the food business. Pickering discussed how she generates revenue. YPK requires clients to sign a six-month lease, including an 8 hour per month minimum use. This will generates revenue $135 minimum per month for each client. YPK clients average 30-50 clients annually, generating monthly revenue of $4,050 - $6,750. Additional kitchen time is billed at $17.00 per hour. Cold and Dry storage units rent for $45.00 per month. There are eight offices located in the Sunshine Kitchen, which YPK will rent for $200.00 a month. The Kitchen will offer Certified Food Safety classes and exams. The exams will be a stream of revenue. There was a discussion on who will teach the Food Safety classes, St. Lucie County or YPK. Pickering stated YPK puts together a packet of information for clients, which give clients the amount of money needed at startup. Pickering stated the Health Department couldn’t enter the Kitchen unless YPK is present. Commissioner Townsend had several questions; • If St Lucie County or YPK offering the Food Safety classes, she wanted to know would it take away from the University of Florida? • Would clients need a license and permit through Florida Department of Business and Professional Regulation (DBPR) to work in the kitchen? Pickering asked when YPK can apply for their permit. Satterlee stated St Lucie County should have a Temporary Occupational License June 1, 2018. Pickering noted the Sunshine Kitchen would need to apply for a Certificate of Occupancy which will come from the building inspector. She will need to submit the floor plans prior because it takes DBPR about two weeks to process the paperwork and set up the appointment for the Food Inspection. The Food Inspection will not give a permit unless we have a Certificate of Occupancy. Pickering will submit plans the first week of April. Once the floor plans are submitted, no changes are allowed. 4 Matthew Piscitelli, The Flavored Fork, YPK Franchisee introduced himself to the TCERDA Board and guest. Piscitelli has been in the food business for 12 years. He attended Indian River State College, Culinary Arts/Chef Training Program from 2009 – 2011. Piscitelli reached out to YPK, and Pickering asked if he was interested in becoming an YPK Franchisee? He accepted, because of the opportunity to grow his business. Commissioner Townsend spoke very highly of Piscitelli and his business. The Research Park Update – Satterlee discussed how the St. Lucie County would work with other stakeholders to make the Research Park successful. Edward Skvarch, Director of the Extension, discussed several projects that he’s currently working on; • Dr. R. Cave University of Florida, Center Director, has a small plat to grow a trial of Sugar Beets. Afterward, Skvarch will contact citrus owners • Dr. Scott, North-South Institute, working with Veterans in agriculture. Scott is looking for land for Veterans to grow gardens, afterward used Sunshine Kitchen to create a value-added product. • Farm to Fly phase II. Scale up from phase I. Will need 1,000 acres of land to grow Sugar Beets. If he can find ten farmers with 100 acres and willing to grow the crop, St. Lucie County can apply for the USDA Value-Added Producer Grant (VAPG), which will expand the Farm to Fly project. • Working with USDA scientist on HOP trials. Peter Tesch, President of Economic Development Council of St. Lucie County (EDC), is working with Administration, and the TCERDA Board to place tenants in the Research Park. The Research Park is Quad-A, is shovel ready and will assist in the strategy for marketing the park and getting the Park operational. John Rhodes, Economic Development Consultant of Moran, Stahl & Boyer, has done extensive work on Business Parks and Economic Development. Rhodes developed the preliminary strategic plan for the Research Park. Rhodes will facilitate TCERDA’s Strategic Planning Session in April 2018, and focus on Agriculture and Food Products grown in our local area. Rhodes stated, TCERDA will need a good strategy to bring companies to St. Lucie County, using the Sunshine Kitchen Food Business Incubator will be a great avenue. In the next several months, Rhodes will develop a strategic plan and create a vision over the next five to ten years. The Strategic Session will bring TCERDA Board members, partners and stakeholders together to develop a plan to move the Research Park forward. Megan Davis, TCERDA Board member, expressed her excitement about the agriculture products. Leslie Olson, St. Lucie County Planning and Development Services Director, introduced a company at the Sea Port, Day Boats Seafood LLC, who are commercial fishermen and looking for space to grow their business. Day Boats Seafood is looking to clean, package and distribute their Swordfish. Day Boats Seafood toured the Sunshine Kitchen on yesterday. Brian Scully, Laboratory Director from USDA ARS, discussed a company that is looking for space to continue research on Huanglongbing (HLB), also known as Citrus Greening disease. The company is currently working at USDA ARS. Satterlee suggested adding to the TCERDA agenda, updates from: • University of Florida • Florida Atlantic University • Indian River State College • United States Department of Agriculture (Agricultural Research Service) G. OLD BUSINESS There were no old business discussed 5 H. NEW BUSINESS There were no new business discussed I. ANNOUNCEMENTS There were no announcements J. ADJOURNMENT Upon no further discussion, Mr. Adams requested the meeting be adjourned. By consensus of the Board members, the meeting was adjourned at 4:25 p.m. Minutes submitted by Regina McCants 6 Budgeted Expended Committed Remaining Labor $199,813.00 $57,393.59 $0.00 $142,419.41 Operating $124,287.00 $11,848.83 $17,334.76 $95,103.41 Capital $0.00 $0.00 $0.00 $0.00 $324,100.00 $69,242.42 $17,334.76 $237,522.82 $237,522.82 TREASURE COAST EDUCATION, RESEARCH & DEVELOPMENT AUTHORITY Treasurer's Report Thursday, April 19, 2018 SLC available balance as of April 19, 2018: SLC FY 17-18 through October 1, 2017 7 Start of Fiscal>>Report Date>>6.58 Operating Expenditures/ Available Balance Treasure Coast Research Park Thursday, April 19, 2018Monday, October 02, 2017 YTD (months)(without payroll - operating only) Acc o u n t Tit l e Ad j u s t e d B u d g e t YTD A c t i v i t y Co m m i t m e n t s YTD + Co m m i t m e n t s Av a i l a b l e B a l a n c e Mo n t h l y U s e t o Da t e Re m a i n d e r For e c a s t @ Mo n t h l y U s e t o Da t e An n u a l F o r e c a s t To t a l For e c a s t S u r p l u s / (Sh o r t f a l l ) 531000 Professional Services $48,000.00 $250.00 $16,300.00 $16,550.00 $31,450.00 $2,515.20 -$2,667.63 $13,882.37 $34,117.63 John Rhodes - Market 534000 Other Contractual Services $5,500.00 $0.00 $0.00 $0.00 $5,500.00 $0.00 $0.00 $0.00 $5,500.00 534100 Information Technology $2,000.00 $0.00 $0.00 $0.00 $2,000.00 $0.00 $0.00 $0.00 $2,000.00 534110 Software Contract $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 534300 Contract Labor $9,637.00 $0.00 $0.00 $0.00 $9,637.00 $0.00 $0.00 $0.00 $9,637.00 540000 Travel $6,000.00 $0.00 $0.00 $0.00 $6,000.00 $0.00 $0.00 $0.00 $6,000.00 541000 Communications $3,000.00 $448.19 $0.00 $448.19 $2,551.81 $0.00 $0.00 $448.19 $2,551.81 542000 Postage & Freight $300.00 $43.34 $0.00 $43.34 $256.66 $0.00 $100.00 $143.34 $156.66 Projected Fiscal Year 543000 Utilities $1,500.00 $1,219.44 $0.00 $1,219.44 $280.56 $0.00 $1,300.00 $2,519.44 -$1,019.44 Projectd FPUA and FP 544100 Equipment Rental $1,500.00 $0.00 $0.00 $0.00 $1,500.00 $0.00 $0.00 $0.00 $1,500.00 546000 Equipment Maintenance $2,500.00 $0.00 $0.00 $0.00 $2,500.00 $0.00 $0.00 $0.00 $2,500.00 546300 Grounds Maintenance $12,000.00 $4,500.00 $900.00 $5,400.00 $6,600.00 $0.00 $4,500.00 $9,900.00 $2,100.00 Projected Fiscal Year 546320 Irrigation Maintenance $3,000.00 $1,711.52 $0.00 $1,711.52 $1,288.48 $0.00 $0.00 $1,711.52 $1,288.48 547000 Printing & Binding $500.00 $0.00 $0.00 $0.00 $500.00 $0.00 $0.00 $0.00 $500.00 547005 Printing & Binding-Materials Center $1,000.00 $185.93 $0.00 $185.93 $814.07 $0.00 $0.00 $185.93 $814.07 548000 Promotional Activities $500.00 $0.00 $0.00 $0.00 $500.00 $0.00 $0.00 $0.00 $500.00 548010 Promotional Advertising $1,500.00 $0.00 $0.00 $0.00 $1,500.00 $0.00 $0.00 $0.00 $1,500.00 548060 Promotional Activities-Entertain $3,000.00 $0.00 $0.00 $0.00 $3,000.00 $0.00 $0.00 $0.00 $3,000.00 549000 Advertising $500.00 $65.24 $134.76 $200.00 $300.00 $0.00 $0.00 $200.00 $300.00 549300 Licenses & Fees $0.00 $1,675.00 $0.00 $1,675.00 -$1,675.00 $0.00 $0.00 $1,675.00 -$1,675.00 549160 Storm Water Assessment $1,100.00 $1,156.68 $0.00 $1,156.68 -$56.68 $0.00 $0.00 $1,156.68 -$56.68 551000 Office Supplies $2,500.00 $166.12 $0.00 $166.12 $2,333.88 $25.25 $0.00 $166.12 $2,333.88 551200 Equipment < $1000 $1,060.00 $0.00 $0.00 $0.00 $1,060.00 $0.00 $0.00 $0.00 $1,060.00 551501 Office Supplies-Computer $1,000.00 $377.37 $0.00 $377.37 $622.63 $0.00 $0.00 $377.37 $622.63 552000 Operating Supplies $1,000.00 $0.00 $0.00 $0.00 $1,000.00 $0.00 $0.00 $0.00 $1,000.00 554000 Dues & Memberships $8,885.00 $0.00 $0.00 $0.00 $8,885.00 $0.00 $0.00 $0.00 $8,885.00 554100 Books & Subscriptions $1,000.00 $0.00 $0.00 $0.00 $1,000.00 $0.00 $0.00 $0.00 $1,000.00 555000 Training-Seminar Registrations $5,805.00 $50.00 $0.00 $50.00 $5,755.00 $7.60 $1,000.00 $1,050.00 $4,755.00 581000 Grants & Aids to Governmental Units $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 TOTAL $124,287.00 $11,848.83 $17,334.76 $29,183.59 $95,103.41 $4,435.20 $24,038.76 $53,222.35 $90,871.04 % of Total 9.53%146.30%168.35%325.88%4.66%23.48%23.48%37.43% Burn per Month $10,357.25 $987.40 $1,444.56 $2,431.97 $7,925.28 $369.60 $2,003.23 $4,435.20 8 March 28, 2018 Email from Cindy Pickering, Your Pro Kitchen: Hi Mark and Regina, St. Lucie County comments in red. As we all get closer to opening this wonderful facility, Matthew and I have a few questions and topics for discussion we'd like to get clarification on. Please review the following and let us know what your thoughts are. We may need to schedule a call at some point. Lease: a. Your Pro Kitchen would like to ask for the first 6 months of adjustment of the rent with first rent payment to start on January 1, 2019. This can be added to the end of the lease if possible. We are asking for this time because starting a food business during our off season will be a challenge for our clients which will have a direct effect on our cash flow. We have found that the summer months tend to be slower for our clients. Rent abatement will have to go before the TCERDA Board of Directors. b. In order to execute our lease we need ample time for our attorney to review these documents. When can we expect to see the draft? Regina McCants sent you a copy of the latest lease with TCERDA on April 6, 2018. c. What are the security deposit requirements of the lease? Security Deposit per the lease is 12,000.00 d. Your Pro Kitchen is asking for (ROFR) Right of First Refusal on any additional space available as we grow the kitchen. No, St. Lucie County will control the additional space, but able to lease more space from St. Lucie County. e. What are our insurance requirements? Standard Insurance $1 million dollars. Equipment: a. Your Pro Kitchen is asking that TCERDA pay for ALL equipment, shelving, work tables, small wares on one PO and identify equipment to be purchased by Your Pro Kitchen. St. Lucie County will purchase all equipment with Grant funds. Any equipment not purchased with Grant funds will be leased. YPK please clarify small ware? b. Repayment of Your Pro Kitchen equipment to TCERDA could be made at monthly installments. YPK can pay for leased equipment. c. All equipment should be set in place at the same time therefore insuring proper connections to gas, electric. Yes Food Processing Area: a. Who is responsible for this area? If it is required of Your Pro Kitchen then we will need to put systems in place to protect this area from clients who are not properly trained to use this equipment. TCERDA and St. Lucie County b. If Your Pro Kitchen is responsible for the Food Processing Area, does this mean we are also responsible for paying additional rent? YPK will have full access control, need to extend security system. St. Lucie County will work on rental rate. Mark Satterlee and Peter Tesch will work on rate amount. c. If Your Pro Kitchen is required to maintain, supervise, clean this area then we would need the additional revenue to help offset our expenses. YPK will have control, increase rent and security. d. And do we want to charge our clients extra to use this area? YPK will charged clients for use of processing side. Utilities: a. It is my understanding that Your Pro Kitchen is responsible for utilities (Electric, Gas, Water, WiFi) If so, These accounts and deposits will need to be set up by Matthew. We will need to know when to start this process. Talk to Construction Project Manager, Scotty Beaulieu 772-462-1259. Media/Marketing: a.We are asking that signage for Your Pro Kitchen be available on the sign board located on South Kings Hwy and the building signage to be a visible spot on the front of the building facing the parking lot. Since the entrance to Your Pro Kitchen is on the side of the building. Yes, once Danielle Biglin finish the signage, she will send to Cindy Pickering for approval. b. Our marketing champaign is ready for kick off and we want to inform our clients of all of the services we offer. Therefore, We will need clarification on who will be giving the CFM (Certified Food Manager) classes and exams. We have spoken to Ed in hopes that he will want this responsibility and he has agreed to give these classes and exams. Which are state required for all of our clients and anyone using the kitchen to process 9 food. Carol Alberts, St Lucie County Extnsion will create a working calendar of Food Manager classes and exams. Carol will list the classes and cost on the website. IRSC will teach the Business Plan Development. c. Your Pro Kitchen would like to share in our marketing efforts with TCERDA. Are you currently working with a marketing company to do this? If so, could you please share this information so that we can capture a larger audience. St. Lucie County Media Department will help market the Sunshine Kitchen. d. Do you have a schedule for grand opening events? We are looking at late August – September. We would like Matthew Piscitelli to get started in the kitchen before the Grand Opening. e. Matthew and I have discussed the possibility of hosting an on site farmers market. It is not our intention to compete with the current farmers market. Therefore, we would want to conduct this market during a weekday. Is this a possibility? Yes, it’s a possibility. Work with Ed Skvarch at the County Extension 772-462-2847. C/O: a. Are we still on schedule for Friday June 1st for the building inspector? If so, then I would suggest that we submit our floor plans to (DBPR) Department of Business and Professional Regulations, for review by mid May. DBPR will not give Your Pro Kitchen a food permit until we have a C.O. in place. What has worked in the past when we have opened kitchens is to submit our plans 2-3 weeks out with a tentative opening date. Yes, we are on schedule for the Certificate of Occupancy. The schedule you have is good. Security: a. Who is responsible for installing, maintaining and servicing the keyless entry and camera system? St. Lucie Counties understanding, you are going to purchase the equipment and bill the County in installments. b. Will Your Pro Kitchen clients have the comfort of knowing that their personal equipment and supplies will be protected from other tenants in the building? Yes c. Will you need access to the kitchen/food processing cameras? St. Lucie County Risk Manager, St. Lucie County Administration and Attorneys. I have attached the paperwork that is given to each of our clients for your review. Please review the video link on this email as well as the one I have attached. Your Pro Kitchen is extremely excited to be a part of this project as we continue to support our local communities. Thank you for this opportunity, Cindy 10 Your Pro Kitchen Ft. Pierce, LLC LEASE AGREEMENT This lease agreement (hereinafter the “lease” or “ agreement”) is made and entered into this______ day of ___________________, 2018 by and between Your Pro Kitchen Ft. Pierce, LLC hereinafter called the LANDLORD and __________________________________________hereinafter referred to as TENANT WITNESSETH: 1. PREMISES: Landlord leases to Tenant and Tenant hereby accepts from Landlord, for the period of time and upon the terms and conditions set forth in this Lease, space and commercial equipment designated for food prep located at Your Pro Kitchen Ft. Pierce 7550 Pruitt Research Road, Ft. Peirce, FL 34945 "Premises". 2. TERM: The term of this Lease Agreement shall be for a period of ______________months commencing on ___________________, 2018 and terminating on ____________________, 2018 3. RENT: During the term of this Lease, Tenant shall pay to the Landlord, the monthly Membership Fee for the sum of $134.95 plus tax, payable in advance on the first day of each month. If both parties agree, when the term commences on a day other than the first of the month, Tenant may pay Landlord the prorated portion of the rent immediately and resume monthly payments on the first day of the following month. Any monthly payment not received within five (5) days of the due date is subject to late charges of $75.00. In addition, Tenant shall pay interest at the maximum rate allowed by law on any and all rent and other charges owing under this Lease Agreement which are more than ten (10) days past due. Tenant agrees, should all monies not be paid by the 15th of each month Tenant will no longer have access to the kitchen until ALL monies are paid. Once access to the kitchen is denied, we are obligated to notify the state agencies at which time your food permit will be revoked immediately. 4. DEPOSIT: Upon execution of this Lease, Tenant shall pay security deposit of $250 with $25 security deposit for front door key card with Landlord for the term of this Lease as a guarantee of performance by Tenant. Landlord is hereby authorized to expend such sums as are necessary to cure any damages or default by Tenant during the period of this Lease. Should the tenant not use the kitchen a minimum of 8 hours and/or pay for Membership fee per 30 day period, tenant will forfeit said deposit. In the event that said deposit shall not be utilized for any such purpose, then, such deposit can be applied to any renewal term thereof. Upon termination of this lease, as long Tenant is not in default under any provision of this lease, Landlord shall return the security deposit to tenant within 30 days less any amounts to repair any damage to the Premises caused by Tenant during its tenancy, excluding normal wear and tear. If Tenant is in default at the termination of this lease, Tenant’s security deposit shall be held, applied to damages or rent and returned to Tenant all in accordance with the laws of Florida in force at the time of execution of this lease. 5. USE and NONDISCLOSURE Tenant shall use the Premises for Food Cooking/Prep for the business of_________________________________ Tenant shall have the use of all common areas and restroom facility common with other Tenants and subject to any rules and regulations imposed by Landlord. Tenant shall make no major structural changes in the Premises nor attach or suspend any load to structure, walls and ceilings. Tenant shall not do, or permit to be done in or about the premises, or bring, or keep, or permit to be brought or kept therein, anything which is prohibited by, or which will in any way conflict with, any law, statute, ordinance or governmental rule. Tenant shall not allow the Premises to be used for any improper, immoral, unlawful, or objectionable purpose (as determined by Landlord). Tenant shall not share any “trade secrets” of Your Pro Kitchen procedures and agrees to not open or design a kitchen to become a direct competition with Your Pro Kitchen within 100 miles of one of our kitchens. Tenant agrees in doing so will result in legal procedures at tenants expense. Tenant agrees to not share any other Your Pro Kitchen clients recipes, or business practice. 1 of 5 Initial_____________ 11 6. REPAIRS AND DAMAGE: Landlord WILL NOT be responsible for any damage to equipment used or owned by the Tenants or any other person. Any repairs due to neglect or abuse, other than normal wear and tear by Tenant or any other person will be the responsibility of the Tenant. Landlord shall not be responsible for any personal injury or damage to Tenant or any other person or for loss of business, or for injury or damage to the Premises or the property of Tenant or any other person. 7. STORAGE: Landlord WILL NOT be responsible for any items left on the premises by Tenant or damage to equipment used or owned by the Tenants or any other person. 8. COMMON AREA MAINTENANCE: Tenant shall be responsible for his/her own cleanup and maintenance of premises and equipment. 9. CASUALTY INSURANCE: Landlord shall obtain, maintain and pay for the fire and extended coverage insurance on the Premises. Tenant shall obtain, maintain and pay for fire and extended coverage insurance covering Tenant's property located within the Premises. Neither party shall be liable to the other for loss or damage caused by fire or any other peril insured against under standard or extended coverage insurance unless the loss or damage is caused by the party's negligence. Tenant hereby waives all right of recovery by subrogation against Landlord for loss or damage to the insured property and shall cause Tenant's insurance policy (s) to contain a similar waiver of subrogation. Tenant's insurance policy (s) shall name Landlord as "Additional Named Insured" and provide Landlord with a Certificate of Insurance evidencing same. 10. ASSIGNMENT OR SUBLEASE: Tenant shall not assign this Lease or sublet the Premises to anyone other than the person (s) who signed lease. 11. LANDLORD REMEDIES: Tenant hereby pledges and assigns to Landlord all of the following actions should Tenant not pay rent: a) Terminate this Lease, resume possession of the Premises for its own account, and recover from Tenant the difference between the Rent specified in this Lease. b) Resume possession and exclude Tenant from the Premises, without terminating this Lease, until all unpaid rent is received. c) Enforce by distress, foreclosure, or otherwise, Landlord's lien against Tenant's furniture, fixtures, goods and equipment. d) In case any rent is not paid when due and the same is collected by suit or through an attorney, tenant agrees to pay Landlord a reasonable attorney's fee together with all costs and charges thereof. 12. RENEWAL OF LEASE OR NOTICE: Tenant must give a 30 day notice in writing should Tenant not want to re-new or sign a new lease. Tenant agrees to forfeit deposit should the 30 days’ notice not be given by the Tenant. Tenant agrees refund of deposit will not be issued until Landlord receives paper work from the state of Florida stating Tenant has a request to move Food permit to another certified kitchen or suspend Food Permit. Lease is not transferable and subject to approval by Your Pro Kitchen Ft. Pierce LLC if tenants company is sold and new owner(s) want use of the kitchen. If approved by Your Pro Kitchen Ft. Pierce LLC, a new lease will be required and all rules apply. 13. ACCESS TO PREMISES: Landlord, or its authorized agent or agents, shall have the right to enter upon the Leased Premises at all reasonable times for the purposes of inspecting the same, preventing waste, making such repairs as Landlord may consider necessary (but without any obligation to do so except as expressly provided for herein), and showing the Leased Premises to prospective Tenants, mortgages and/or purchases. If, during the last calendar month of the term of this Lease, Tenant shall have removed all or substantially all of Tenant’s property therefrom, Landlord may immediately enter and alter, renovate, and redecorate the Leased Premises without elimination or abatement of Rent or incurring liability. 2 of 5 Initial_____________ 12 14. INDEMNITY: Landlord shall not be liable for, and Tenant will indemnify and hold harmless Landlord of and from, all fines, suits, damages, claims, demands, losses and actions (including attorney’s fees) for any injury to person or damage to or loss of property caused by the negligence or misconduct or breach of this Lease by Tenant, its agents, contactors, customers, employees, sub Tenants, invites or by any other person entering the Premises under express or implied invitation of Tenant (excluding Landlord, and its employees, agents, and contractors), or arising out of Tenant’s use of the Leased Premises. Landlord shall not be liable or responsible for any loss or damage to any property or the death or injury to any person occasioned by theft, fire, act of God, public enemy, injunction, riot, strike, insurrection, war, court order, requisition of other government body or authority, by other Tenants, or sub Tenants of the Leased Premises or by any other matter beyond the control of Landlord, or for any injury or damage or inconvenience which may arise through repair or alteration of any part of the Premises, or failure to make repairs, or from any cause whatsoever other than Landlord’s negligence. It is specifically understood and agreed that there shall be no personal liability on Landlord with respect to any of the covenants, conditions, or provisions of this Lease; provided, further, in the event of a breach or default by Landlord of any of its obligations under this Lease, Tenant shall look solely to Landlord’s equity in the Premises for the satisfaction of Tenant’s remedies with respect to such breaches or defaults by Landlord. 15. MISCELLANEOUS: (a) Rent a Separate Covenant. Tenant shall not for any reason withhold or reduce Tenant’s required payments of Rent, additional Rent, and other payments provided for in this Lease. Tenants hereby agrees that the payment of Rent and Additional Rent are covenants by Tenant that are independent of other covenants of the parties under this Lease. (b) Severability. If any term or provision of this Lease shall to any extent be held to be invalid or unenforceable under applicable law, the remaining provisions of this Lease shall not be affected thereby but shall remain in full force and effect. (c) Binding Effect. The terms, provisions, covenants, and conditions contained in this Lease shall apply to, inure to the benefit of and be binding upon the parties hereto, and upon their respective successors in interest and legal representatives, except as otherwise herein expressly provided. (d) Headings. The titles and headings of the various sections of this Lease are intended solely for convenience of reference and are not intended to explain, modify or place any interpretation upon any of the provisions of this Lease. (e) Time of Essence. All times and dates in this Lease shall be of the essence. (f) Entire Agreement. This Lease contains all representations, and the entire understanding and agreement among the parties with respect to Tenant’s leasing of the Premises. Correspondence, memoranda or agreements, whether written or oral, originating before the date of this Lease are replaced in total by this Lease unless otherwise specifically stated. (g) Amendment. This Lease may be amended only by in writing signed by all of the parties hereto. This agreement may not be altered, amended, modified or terminated except by an instrument in writing executed by the parties and/or their authorized representatives. This provision is intended to modify any common law remedy allowing an oral modification of this agreement. The parties intend for any modification to this agreement to be in writing and agree that any reliance on an alleged oral modification shall be unreasonable and the alleged modification unenforceable. (h) Governing Law. This Lease shall be governed by and constructed in accordance with the laws of the state of Florida. The state courts of Florida shall have exclusive jurisdiction over any judicial proceeding relating to any dispute arising out of the interpretation, performance or breach of this Lease. Page 3 of 5 Initial ____________ 13 (i) Attorney’s Fee’s. The prevailing party to a dispute between, or litigation between or among the parties hereto, if said dispute or litigation relates to this Lease, shall be entitled to reimbursement from the non-prevailing party for such prevailing party’s reasonable costs and expenses, including reasonable attorney’s fees. For purposes of this Lease, the “prevailing party” shall be deemed to be that party who obtains substantially, the result sought, whether by settlement, mediated or otherwise, dismissal, or judgment. For purposes of this Lease, the term “reasonable attorney’s fees” shall include, without limitation, the actual attorney’s fees incurred in retaining counsel for advise, negotiations, suit, appeal, or any other legal proceeding, including mediation and arbitration. (j) Notices. Notices given, or which may be given, under this Lease shall be in writing and shall be delivered by certified mail, return receipt requested, postage prepaid. Notices shall be effective upon actual receipt, except as otherwise provided. Notices shall be directed to the parties at the following addresses. Landlord: Your Pro Kitchen Ft. Pierce, LLC 7550 Pruitt Research Road Ft. Pierce, FL 34945 Tenant: Company Name __________________________________________ Contact Person ___________________________________________ Address ________________________________________________ City__________________ State________ Zip__________________ Any party may change such party’s address for purpose of this Lease by giving written notice of the address to the other party. Rejection or other refusal to accept delivery, or the inability to deliver because of changed address of which no notice was given, shall cause the notice to be effective when sent. (k) Additional Documents. Each party hereto agrees to execute and acknowledge, if required, any and all other documents and writings which may be necessary to carry out the purposes and provisions of the Lease. (l) Counterparts. This Lease may be executed in one or more counterparts, each of which shall be deemed an original, but all of which together shall constitute one and the same instrument. (m) Non waiver. No assent or waiver, express or implied, of an breach of any one or more of the covenants, conditions or provisions of this Lease shall be deemed a waiver of any subsequent breach, or a waiver of any other covenant, conditions or provisions of this Lease. (n) Interpretation. The language used in this Lease shall not be construed in favor of or against any of the parties but shall be construed as if all of the parties prepared this Lease. The language used in this Lease shall be deemed to be the language chosen by the parties to express their mutual intent, and no rule of strict construction shall be plied against any party. Page 4 of 5 Initial ____________ 14 IN WITNESS WHEREOF, the parties hereto have set their hands and seals on the date or dates set forth below, to be effective for all purposes as of the day and year first above written. TENANT: Company Name:_____________________________________________ Company Address:___________________________________________ City:_____________ State:_______ Zip:_____________ Guarantor’s Signature: ____________________________________ Date:________________ Print Name:____________________________________ Title:____________________________ Guarantor’s Signature: ____________________________________ Date:________________ Print Name:____________________________________ Title:____________________________ GUARANTOR HEREBY ABSOLUTELY AND UNCONDITIONALLY GUARANTEES TO LANDLORD DUE PERFORMANCE, INCLUDING, BUT NOT LIMITED TO THE PROMPT PAYMENT WHEN DUE OF TENANT’S OBLIGATIONS TO LANDLORD. THIS GUARNTY IS A CONTINUING GUARANTY, BUT IS OTHERWISE UNLIMITED AS TO FULL PERFORMANCE BY TENANT. GUARANTOR AGREES AND UNDERSTANDS ITS GUARENTY OF THIS LEASE IS AN ESSENTIAL TERM OF THIS LEASE. LANDLORD: Your Pro Kitchen Ft. Pierce, LLC 7550 Pruitt Research Road Ft. Pierce, FL 34945 Authorized Signature:_________________________________ Date:_________________________ Print Name:_____________________________________ Title:____________________________ Page 5 of 5 Initial ____________ 15 Client Application for use of Your Pro Kitchen Ft. Pierce Owner/Officer/Authorized Corporate Agent Information Legal Business Name _____________________________________________________ Business Contact_____________________________ Title ________________________ Business Contact_____________________________ Title ________________________ Business Address: _____________________________ City________ State___ Zip_____ Business Email:____________________________________ Phone _________________ Personal Information Home Address_______________________________ City________ State___ Zip______ Phone #____________________Personal Email_________________________________ Driver’s License Number #____________________________________ State issued____ Business or Personal References Name__________________________________ Phone #__________________________ Name__________________________________ Phone #__________________________ Name__________________________________ Phone #__________________________ How did you hear about us? Internet______ Market______Friend______Media_______ We love to thank our customers for sending us referrals. Who can we thank?_________________________ Phone #_____________________ Signature_________________________________________ Date_________________ By signing this application you hereby certify that the information furnished under this application is true, correct and complete. Your Pro Kitchen does not share or sell this information. 16 Policy and Procedures Your Pro Kitchen Ft. Pierce Page 1 of 7 Rev. 2/2018 Our Mission: We want to welcome you to the Your Pro Kitchen. It has been and will always be our mission to help you build your Dreams for Culinary Entrepreneurship. We will provide you with a fully licensed commercial kitchen to help aspiring entrepreneurs make their dreams a reality. Changes: Your Pro Kitchen will release amendments and new versions of this document as the need arises, and will communicate to chefs in a timely manner those changes have been made. From time to time the State of Florida changes its practices, at which time we will do our very best to notify you of these changes. Requirements for the use of Your Pro Kitchen/Food Permit Company Business Card/Company Articles A Food Managers Safety Certification A current Food Permit issued by the State of Florida Security Deposit & Membership paid in advance, Key Card Deposit Signed 6 month lease Signed copy of the Policy and Procedures (Signature Page only) Signed application with Non-Disclosure General Liability Insurance Policy listing Your Pro Kitchen as additional insured. This needs to be issued within the first 60 days of the use of Your Pro Kitchen. 17 Policy and Procedures Your Pro Kitchen Ft. Pierce Page 2 of 7 Application: Each Chef and/or company must complete the Application. This is required by our insurance company and all information is confidential. Non Disclosure: We require that this be signed to protect trade secrets about Your Pro Kitchen as well as recipes and procedure’s of other clients who use Your Pro Kitchen. Reservations/Unscheduled Time When making your reservation, we request that you consider others. If you are running late either at the beginning or end of your shift, please note that your time slot may not be extended past your reservation. We do our best to accommodate every ones needs although; sometimes schedules do not permit flexibility. Please respect other people using the space and plan appropriately. If another chef has reserved the time, and they agree to share the space then we encourage our chefs to work together. Kitchen time does not include loading and unloading, prep time and time to clean. When making a reservation go on line to our website at www.yourprokitchen.com Enter your username (which is your company name) and your password is your 4 digit door code. Deposits and Rates: All Rates include Utilities but NO Consumables Security Deposit $250 Hourly Rate $35 (this is for non-food permits and non-scheduled kitchen time) Membership Fee includes: (minimum requirement per month) 8 hours $134.95 $16.87 per hr. Plus 7% Sales Tax 32- 59 hours in 30 days $16.00 per hr. Plus 7% Sales Tax 60 - 100 hours in 30 days $15.13 per hr. Plus 7% Sales Tax 101 plus hours in 30 days $14.26 per hr. Plus 7% sales Tax 18 Policy and Procedures Your Pro Kitchen Ft. Pierce Page 3 of 7 Payment: ALL KITCHEN TIME MUST BE PAID FOR IN ADVANCE. We accept Checks, & Money Orders. There is $35 charge for all returned checks. Cancellation: Once your time has been reserved, the equipment/time slot becomes unavailable to others. We strongly recommend that you use your time wisely and consider how much time is needed to prepare your products. All Chefs are required to give a 24 hour notice to cancel or reschedule. A 24 hour notice of cancellation or re-scheduling is required to move to another date, considering that date is available. Less than 24 hours’ notice means that you could be charged for the time scheduled and not used. Lease: All Chefs are required to sign a 6 month lease and a 30 day written notice (email is excepted as your 30 day notice) and a minimum use of 8 hours per month. Unused hours cannot be carried forward, transferred or exchanged. So you don’t need the kitchen anymore? Deposits are held and will be refunded based on the following: A 30 day notice is required in writing, 6 months of continuous use of kitchen, and nothing has been damaged by you or your staff. Please Note: Your Food permit will be revoked should you decide to close your business. Food permits can not be transferred. You will need complete the process and fees with the state at your new Florida state certified kitchen. Entry into the Your Pro Kitchen: Our kitchen is a secured facility and can only be accessed by anyone not having a current food permit or are employed by someone in the kitchen who has their food permit. Access to the kitchen is through the front and back doors only using your own key card. Your card website password is personal and you are responsible for anyone you give this information to. You are required to secure the facility at the end of your shift. Should you open the doors (front or back) for someone not using their card, YOU WILL FORFIT YOUR DEPOSIT AND WILL BE REQUIRED TO PAY ANOTHER DEPOSIT BEFORE USING YOUR PRO KITCHEN AGAIN. Parking: Overnight parking is available for our clients only. Your Pro Kitchen is not responsible for any damage, theft, parking tickets, towing, etc. 19 Policy and Procedures Your Pro Kitchen Ft. Pierce Page 4 of 7 Safety: We strongly recommend that during your reserved time, you work in pairs. While we understand that this is not always possible, your safety is most important to us. Should there be an emergency during your shift, please call 911. We have two first aid units available for your use located in the rest room and the other is located in the hot prep area above the hand sink. Emergency Contact sheet is located on the bulletin board located in the cold prep area should you need to contact a Your Pro Kitchen staff member. Storage: Dry Storage Only Storage is available at a rate of $45 per month for each shelving unit. Storage requirements: Organize and clean your storage area(s) regularly. Keep any personal ingredients, equipment, or products clean and organized in your designated space only. Do not store anything on shelves labeled as reserved. All products and food items not in their original containers must be clearly labeled with your name, current date, and contents. Items not clearly labeled or stored may be thrown away. Your Pro Kitchen is not responsible for equipment, food, clothing, etc. left at the kitchen. Do not store anything on the kitchen floor. Cooler/Freezer Storage: Storage is available but limited to use while in the kitchen. Your Pro Kitchen does not have long term storage. Should you want to bring your Cooler/Freezer into the kitchen the following will apply: a) Cooler/Freezer must use single phase electric (110/220) b) You will be charged $30 per month for a single door cooler/freezer c) You will be charged $60 per month for double door cooler/freezer d) Your Pro Kitchen is NOT responsible for any damage or lost products e) Every cooler/freezer must have an inside thermostat f) Should you provide a lock on your cooler/freezer, Your Pro Kitchen must have access g) Cooler/freezer must be maintained and in clean order by you. Please Note: if any equipment or food is improperly stored, YPK staff may either move the items and/or discard them. Any stored food that, in the opinion of YPK staff, poses a health risk will be discarded. 20 Policy and Procedures Your Pro Kitchen Ft. Pierce Page 5 of 7 Cleaning: Chefs using Your Pro Kitchen facilities are expected to follow all proper sanitation requirements as well as keep the kitchen in a clean and professional state. Chefs are also expected to properly clean and sanitize after their shift, and keep the kitchen ready for use by the next shift. Our kitchen may be busy at times, and it is important that the kitchen remain professional and clean for visitors, whether it’s the health department, other (potential) clients, customers, service people, etc. Dish washing: Proper dish washing and sanitizing is important for both public health and cost containment. Chefs are expected to scrape and pre-rinse in the sink located in the wash area and follow the standard wash, rinse, sanitize procedure in the triple sink. Scrape into the trash and pre-rinse all heavily soiled dishes, including large food scraps, greasy/buttery equipment, animal products, etc. in the single sink. This will make washing in the three-compartment sink easier, as well as save costs associated with overuse of soap and sanitizer due to changing dirty dish water. Use the triple sink for standard wash, rinse, sanitization of all dishes and equipment. If any compartment becomes dirty or too cold, empty the compartment, clean the sink, and refill as needed. However, scraping and pre- rinsing should keep this to a minimum. Sweeping and Mopping Floors: Chefs are expected to sweep and mop the floors in all areas they use, including the sink areas. Fill the mop bucket with fresh hot water and bleach. When finished mopping, empty the mop bucket into the mop sink only, rinse and ring the mop, and hang it over the mop sink to drip dry. Replace broom and dustbin to the storage area. Be sure to sweep under and behind tables and equipment. 21 Policy and Procedures Your pro Kitchen Ft. Pierce Page 6 of 7 Wiping Down Equipment: Wipe down all equipment used at the end of your shift. Always use a clean rag, first with soap and water, followed by sanitizer solution. Be sure to wipe down any equipment used (don’t forget often overlooked items like sheet pans, mixers, food processors, the table can opener, and the inside of the microwave). For equipment that disassembles into smaller parts (i.e. the table can opener, mixers), wash, rinse, and sanitize the parts in the three compartment sink. If the stove is heavily soiled, remove the grates and wash in three compartment sink, otherwise wipe down the stove top if used. Please Note: Any fines incurred by Your Pro Kitchen as a direct result of a Chef or Chefs employee failing to abide by these policies will be charged to the Chef. Just a few quick notes: Attire Aprons or chef jackets must be worn by anyone using the kitchen. Your Pro Kitchen does not provide disposable gloves, hair ties or hair nets for your use. Please cover or tie back long hair. Health and Safety No glass, ceramic, or breakable containers in the kitchen. Drinks should be kept under the tables with lids/caps on them. Sanitation and Cleaning Scrape and pre-rinse all heavily soiled dishes (large scraps, greasy/buttery bowls, grounds, animal products) in the single sink in the wash area. Wash all dished and equipment in the 3-compartment sink (Left to Right: wash, rinse, sanitize). 1 cap of bleach for every gallon of water used. Air dry all dishes and equipment. Do not stack cutting boards or sheet pans while they are drying. Follow all proper sanitary guidelines for preparation of meat, including proper sanitization of equipment, tables, cutting boards, etc. 22 Policy and Procedures Your Pro Kitchen Ft. Pierce Page 7 of 7 Finishing Your Shift Be sure that large sheet pans, bowls, etc. are clean for the next person that will be using them. Particularly any greasy/buttery residue and baked-on food. Wipe down and sanitize all counters, tables, sinks, & equipment (doors, handles, knobs, controls, bases, etc.) using sanitizer and a clean towel. Don’t forget the stovetop and the inside of the microwave. Sweep and mop all areas in which you have been working. Organize your storage area(s). Please keep all your equipment, ingredients, etc. in your designated area, clearly labeled. If you need more room, ask. Be sure all food not in its original containers is properly labeled (name, date, and contents). Take out your trash. Trash bags should be tied and placed in the large dumpster in back. Replace all trash bags with clean bags. Break down all cardboard/paper boxes and place them in the dumpster. PLEASE NOTE: Please check all stoves/ovens and equipment are turned off. Should a stove/oven be left on after your shift a fine of $50 will be imposed upon you/your company and staff working under your license. Business Center: The Business center is designed to fit your special needs. To reserve the Business Center please see the Your Pro Kitchen staff. We are here to help you achieve your goals. Should you need any guidance please ask. 23 Policy and Procedures Your Pro Kitchen Ft. Pierce Signature Page By signing this, I have acknowledged that I have read AND fully understand the “Policy and Procedure” documents issued by the Your Pro Kitchen, LLC. I also agree to prepare ALL food products in the Your Pro Kitchen facilities based on the Florida State guidelines, in which my food permit is issued. Should I choose not to use the Your Pro Kitchen to prepare my products on a regular basis, the Your Pro Kitchen and it’s staff have the right report my none compliance to the State of Florida, at which time my Food permit will be revoked. ________________________________________ Your Company name ________________________________________ _______________ Signature Date _________________________________________ _______________ Signature Date Your Pro Kitchen ________________________________________ _______________ Signature Date 24