BIKINI BOB'S BAR & GRILL

Basic - Food stored on floor. Sodas stored on floor in outside shed informed manager they need to be at least 6 inches off of floor.

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher and spoon in hand wash sink by ice well. Manager removed items at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish washing area. Employee restocked paper towels at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in sugar bin. Employee discarded cup at time of inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.

Basic - Floor area(s) covered with standing water. In front f ice machine.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Ply wood shelf by fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of discolored ice around gasket area of chest freezer by front door. Employee cleaned at time of inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Case of portion cups stored on floor in dry storage area. Manager put cups on shelf. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Self service spoons not inverted. Manager inverted spoons at time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili reheating 120F at 11:30 started at 8:00am per manager. See stop sale.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili reheating 120F at 11:30 started at 8:00am per manager. See stop sale.

Basic - Accumulation of food debris under fryers.

Basic - Building components, attachments or fixtures in poor repair. Bottom of cabinets behind register caved in.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on timers on cook line micro wave, on microwave shelf.

Basic - Single-service articles not stored inverted or protected from contamination. Some self service plastic forks and spoon not inverted. Employee inverted all plastic cutlery at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw on top of make table 54F, less than 4 hours, employee seating item into make table. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Robert Cabe ServSafe expired 6-7-21.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed. Provided flyer on self print licenses.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with no lid on shelf over make table, and drink over chest freezer on cook line. Employees obtained kids for drinks and relocated at time of inspection. Corrected On-Site

Basic - Hole in wall under security monitor in back room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of hand wash sink by ice well.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer shelves by beer cooler.

High Priority - Nonfood-grade bags used in direct contact with food. Ice stored in grocery bags.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Bob Cabe expired 6-7-21

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled.

Basic - Cardboard used to line nonfood-contact shelves. On cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Discarded burgers in sink. Mold on tall cookline reachin gasketd. Buildup of grease on hoods above fryer.