ALICE'S ON BAYVIEW

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on interior chute of ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed drink dispenser soiled with food debris, dirt or mold like substance.

Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Damage to exterior wall over door by expo are and interior ceiling over expo area, sunlight visible through ceiling inside establishment in expo area. This violation was previously addressed and has a call back date of 10/5/25.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mops not hung up to dry.

Please see inspection report for more details.

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. Trista and Chris expired.

Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board in bar. Operator discarded cutting board at time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Jug of oil stored on floor. Employee placed jug on milk crate at time of inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in salad station cooler. Employee discarded drink at time of inspection. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Door behind bar.

Basic - Unnecessary items/unused equipment on the premises. Unused steam table and coffee maker behind walk-in cooler.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. New sanitizer hooked up to machine and primed. Tested at 100ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken salad cooling 60F to 57F in 50 mins. Employee took chicken salad to walk-in for better cooling. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dark build up in grooves of soda gun nozzle. Bartender removed nozzle and placed in dirty dish areas. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. In fry station.

Basic - Floor area(s) covered with standing water. Under/behind ice machine.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored in pan with dirty water. Employee sent items to dish pit for washing. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris under steam table. Soiled water pooled inside ice scoop pa.

Basic - Standing water or very slow draining water in handwash sink in dish pit.

Basic - Water leaking from pipe and/or faucet/handle. Behind dish washer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in fry station: egg wash 47F, on counter in expo area: blue cheese dressing 55F, less than one hour, items iced better at time of inspection, new temperatures: egg wash 38F, blue cheese dressing 39F, Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. In expo area.

Basic - Mold like substance in on wall and ceiling in walk-in cooler in seams between panels.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in walk-in cooler. Bar walk-in door build up around knob. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half in bar walk-in 49F, per bartender over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half in bar walk-in 49F, per bartender over night. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand wash sink used as dump sink as evidenced by presence of lemons and straws in sink. Bartender obtained bucket for dumping. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In prep area. Employee turned on hot water. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door gaskets.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By fry station hand wash sink and plumbing.

High Priority - Toxic substance/chemical improperly stored. Quat sanitizer buckets on prep tables in fry station and prep area. Buckets moved at time of inspection. Corrected On-Site

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. Half and half in bar walk-in opened 3 days ago, per bartender, not dated. Bartender dated at time of inspection. Corrected On-Site

Basic - Food stored on floor. Jug of oil on floor in fry station. Employee got oil off floor at time of inspection. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Old cooler, fryer and other items behind walk-in cooler. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease/debris In fry station. Mold like substance on wall behind dish sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-21

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside near mop sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance and rust inside ice machine.

Basic - Floor area(s) covered with standing water. Near bar on floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar scoop in server station. Employee repositioned at time of inspection. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Fry flour sifter stored on side of dirty hood.

Basic - Light cover and fire suppression pipes above fry station has accumulation of dust.

Basic - Unnecessary items/unused equipment on the premises. Unused cooler, old oyster shells and other items behind walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In fry station.