SMOKEY BONES BAR & FIRE GRILL #7521

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. two vertical upright reach in cooler ; chicken wings (50F - Cold Holding); cooked salmon (50F - Cold Holding) unit in defrost mode moved chicken and salmon to cooler. After defrost unit cooling at 45f and coming down. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine was out of product used for sanitation.

Intermediate - Handwash sink not accessible for employee use at all times. One of four hand wash sinks at the bar is being used to store cleaning supplies.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink nearest dish machine had no paper towels. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine has water filter dated 8-15-2024.

Basic - Accumulation of debris on exterior of warewashing machine. Top and input area of dish machine soiled with food debris.

Basic - Ceiling tile missing. Ceiling tiles missing above ice maker and dish machine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and HVAC vents in kitchen soiled with dust and debris.

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken and missing on cook line, near dish machine, and in mop sink. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. After replacing dish machine chlorine container and numerous cycles the chlorine still tested at 0 ppm. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with no beard guard on performing food preparation. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bins wet nesting on drying rack over three compartment sink.

Basic - Floor tiles missing and/or in disrepair. Kitchen has broken tile in several places and a large area on cook line. Repeat Violation

Basic - Hole in or other damage to wall. Several areas in the kitchen have damaged walls. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter cover over fryers on cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice built up at door and door is not sealing properly. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Three of four microwave ovens on cook line soiled with food debris above cook line.

Basic - Light not functioning. Lights over three compartment sink not working. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Observed unwashed tomatoes being sliced and placed in containers for use. Operator discarded approximately 3 sliced tomatoes. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer and reach in cooler on cook line has old food debris on bottom shelf.

Basic - Unnecessary items/unused equipment on the premises. Broken ice machine in kitchen. Repeat Violation

High Priority - 7 small Live, small flying insects found in the expo line. 4 flies in the dry storage area. 4 to 5 flies at the bar. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs 45 to 47F and Brisket 50F cooked wings 46F to 47F Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on line Corrected On-Site

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining cut romain lettuce.

High Priority - Sewage/wastewater backing up through 3 bay sink. checked all hand sinks and floor drains and only backing up in 3 bay sink dish machine functional well.. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler drawers burgers 47F steak 45F, upright cooler cooked chicken wings 45F Repeat Violation Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary bucket over 500 ppm rechecked 200 ppm Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Baked potatoes made 9/30 cut into potato wedged today also dated also 10/ 1 should be 9/30.

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. Milk not dated.

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Brown gravy

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs, brisket and cooked wings covered while cooling.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sinks at the bar

Intermediate - Microwave soiled. Can opener soiled. Juicer soiled.

Intermediate - No paper towels or soap provided at handwash sink sinks at the bar.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New hire a week ago Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bags of ice stored on floor.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom

Basic - Ceiling tile missing. Above ice machine and dish machine area. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler door doesn't not seal tightly when closing. Ambient temperature of walk in cooler found at 46F Drawers on cooler don't tightly close.

Basic - Cove molding at floor/wall juncture broken/missing. Cook line and back prep area.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at server area. Repeat Violation

Basic - Floor area(s) covered with standing water. In the walk in cooler, cook line.

Basic - Floor tiles missing and/or in disrepair. Several area in kitchen

Basic - Food stored in a location that is exposed to splash/dust. Ice bin by hand sinks in bar.

Basic - Hole in or other damage to wall. Several areas in kitchen, cook line, by dry storage area.

Basic - Ice buildup in reach-in walk-in freezer.

Basic - Light not functioning where 3 bay sink is located. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Standing water or very slow draining in the hand sinks in ladies restroom.

Basic - Unnecessary items/unused equipment on the premises. Old ice machine used as storage.

Basic - Water leaking from pipe at hand sink in the prep area.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of red seasonings.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 pieces of mahi not removed from vacuum packaging prior to thaw.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer on cook line left open. raw beef (48F - Cold Holding); salmon (54F - Cold Holding), manager discarded product. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzle at bar Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling by back door is missing tile and has a board in place of tile

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. . 4 pieces of mahi not removed from vacuum packaging prior to thaw.

Basic - Current Hotel and Restaurant license not displayed. Emailed GM current license. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floor area(s) covered with standing water. Hand wash sink leaking into a 5 gallon bucket, over filled running onto kitchen floor Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Chicken juice on walk in cooler floor. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Large area of walk in cooler floor missing tiles and floor is in disrepair. floor in dish pit in disrepair Repeat Violation

Basic - Food storage container/container lid cracked or broken. Several plastic containers with corners broken. Manager states she has new ones to replace them with. Corrective Action Taken

Basic - Food stored under dripping water line. Inside reach in cooler on cook-line dripping onto Brunswick stew container.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of smoker grill has heavy grease build up

Basic - Light not functioning. Light above flat top and grill

Basic - Light shield damaged/in disrepair. Light shield in dish pit area are in disrepair

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on cook line coolers Repeat Violation

Basic - Plumbing system in disrepair. Handwashing sink leaking, on cook line

Basic - Stored food not covered. Chicken wings prepared yesterday in walk-in cooler, on racks, cooled. Not covered.

High Priority - - From initial inspection : High Priority - 3 Live, small flying insects dry food storage. Repeat Violation - From follow-up inspection 2024-10-03: 1 live flying insect observed in dry food storage Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta (50F - Cooling); ribs (49F - Cooling); Warning - From follow-up inspection 2024-10-03: pulled pork (back section of walk in cooler closer to freezer) 57 F - cooling, prepped yesterday afternoon, stored overnight. Mac and cheese sauce 47 F - cooling; prepped yesterday afternoon, stored overnight. Admin Complaint

High Priority - - From initial inspection : High Priority - Dented cans present. See stop sale. Cranberry - From follow-up inspection 2024-10-03: Stop sale items still present Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut romaine lettuce (50F - Cold Holding); cheese dip (47F - Cold Holding) spring mix 48F - From follow-up inspection 2024-10-03: Stop sale items not discarded, chicken wings, Brunswick stew, brisket, potato wedges, marinated shrimp. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry cooler cut romaine lettuce (50F - Cold Holding); cheese dip (47F - Cold Holding) in cooler over night Cook line Walk in cooler cooked chicken (44F - Cold Holding); cooked ribs (48F - cooling since yesterday ); cooked chicken (47F - Cold Holding); Mac n cheese (45F - Cold Holding); brisket (47F - Cold Holding); potato wedges (47F - Cold Holding); pulled chicken (46F - Cold Holding); Brunswick stew (50F - Cold Holding); raw chicken (43F - Cold Holding); cooked chicken (48F - Cold Holding); steaks (48F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (48F - Cold Holding); salmon (48F - Cold Holding); bake potatoes (47F - Cold Holding) Warning - From follow-up inspection 2024-10-03: Walk in cooler: Mac and cheese 43 F - cold holding; pulled pork ( Front section of cooler) 43 F - cold holding; baked potatoes 43 F - cold holding; raw ribs 40 F - cold holding; bbq chicken 40 F - cold holding; sliced tomatoes 40 F - cold holding; cut lettuce 40 F - cold holding; salmon 30 F thawing Pantry cooler: mixed greens 67 F - cold holding; Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cook line Corrected On-Site - From follow-up inspection 2024-10-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Interior of microwaves soiled. - From follow-up inspection 2024-10-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2024-10-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - From follow-up inspection 2024-10-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease dust on cook line Repeat Violation - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Chicken juice on the floor in the walk in cooler - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler door doesn't have a tight seal - From follow-up inspection 2024-10-03: Educated operator and highly recommend walk in cooler door be replaced with a self closing door that latches and has a tight fitting seal Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Cook line in front of pantry cooler. Repeat Violation - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In walk in cooler and dish washing area Repeat Violation - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Hood filters soiled with grease, food debris, dust. - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers on the cook line Repeat Violation - From follow-up inspection 2024-10-03: Time Extended

High Priority - 3 Live, small flying insects dry food storage. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta (50F - Cooling); ribs (49F - Cooling); Warning

High Priority - Dented cans present. See stop sale. Cranberry

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook drank from cup with gloved hands never removed gloves.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut romaine lettuce (50F - Cold Holding); cheese dip (47F - Cold Holding) spring mix 48F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry cooler cut romaine lettuce (50F - Cold Holding); cheese dip (47F - Cold Holding) in cooler over night Cook line Walk in cooler cooked chicken (44F - Cold Holding); cooked ribs (48F - cooling since yesterday ); cooked chicken (47F - Cold Holding); Mac n cheese (45F - Cold Holding); brisket (47F - Cold Holding); potato wedges (47F - Cold Holding); pulled chicken (46F - Cold Holding); Brunswick stew (50F - Cold Holding); raw chicken (43F - Cold Holding); cooked chicken (48F - Cold Holding); steaks (48F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (48F - Cold Holding); salmon (48F - Cold Holding); bake potatoes (47F - Cold Holding) Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler out by door states 40F ambient read inside walk in cooler was 48F

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs covered in foil while cooling pasta cooling in deep plastic containers while covered.

Intermediate - Handwash sink used for purposes other than handwashing. Cook line Corrected On-Site

Intermediate - Interior of microwaves soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease dust on cook line Repeat Violation

Basic - Chicken juice on the floor in the walk in cooler

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler door doesn't have a tight seal

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooler

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dish washing area

Basic - Floor area(s) covered with standing water. Cook line in front of pantry cooler. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. In walk in cooler and dish washing area Repeat Violation

Basic - Hood filters soiled with grease, food debris, dust.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers on the cook line Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Spice container

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 first time 0 ppm, manager checked sanitizer, tube was not all the way in bucket, retested 200ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 15 flying insects in dry storage by sauces. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad cooler; sliced tomatoes (53F - Cold Holding); diced tomatoes (45F - Cold Holding) manager put ice bags on to rapid chill. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Several soufflé cups used to scoop dressings on salad cooler. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles have build up, light lenses are soiled. Manager states they are working on cleaning them. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Heavy ice build up in salad cooler. Manager states work order has been submitted.

Basic - Current Hotel and Restaurant license not displayed. License is current, not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on top of new oil jugs in dry storage Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor in front of salad cooler. Standing water in walk in cooler Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Floor drain in dish pit heavily soiled with food debris. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Behind cookline fryers and grills.

Basic - Floor tiles missing and/or in disrepair. Several tiles missing in walk in cooler. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer, ice build up on floor.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in salad cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Rub seasoning and filter powder not labeled in white bins Corrected On-Site

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. Dishwasher (Chlorine 00ppm), must set up triple sink and use for sanitizing dishes after washed. Operator is going to call ecolab Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (56F - Cold Holding); raw chicken (49F - Cold Holding) operator discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (56F - Cold Holding); raw chicken (49F - Cold Holding) operator discarded soup (48F - Cold Holding) cooked chicken wings (46F - Cold Holding); cooked shredded chicken (47F - Cold Holding) found in true refrigerator double door, stocked at 11 today suggest rapid chill. Retemped items cooked chicken 34F, shredded chicken 36F, soup 34F, Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop sauce Bowl to scoop sugar Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dinning room

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cookline tiles Above dish pit black like substance in light shield and vents Repeat Violation

Basic - Equipment in poor repair. Multiple torn gaskets; drawers and double door true reach in Repeat Violation

Basic - Floor area(s) covered with standing water. In walk in cooler

Basic - Floor tiles missing and/or in disrepair. In walk in cooler

Basic - Interior of smoker and microwaves has accumulation of grease and food debris. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In salad cooler Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Double door true refrigerator by fryers Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dish pit black like substance Warning

Basic - Wiping cloth sanitizing solution stored on the floor. At bar Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Unlabeled sugar in dry storage

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under grill reach in cooler raw burger 44f cold holding. Raw mahi 48f cold holding. Raw salmon 49f cold holding raw steak 51f cold holding. Cooked sausage 49f cold holding. Raw chicken 52f cold holding. Cooked brisket 48f cold holding. 12 shell eggs 51 cold holding Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager Rob claims has serve safe but is filling in from another restaurant. Couldn't provide certification during inspection Rob Kaufman Warning

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

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled on cookline and dish srea Repeat Violation Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Under grill reach in cooler. No thermometer Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Equipment in poor repair. Gaskets reach in freezer Warning

Basic - Floor tiles missing and/or in disrepair. Tiles missing cookline and walk in cooler Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. All Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Under counter grill reach in cooler Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dus Hood filters Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottom of reach in sandwich cooler Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. Bottom of reach in sandwich cooler Warning

Basic - Working containers of food removed from original container not identified by common name. Bbq rub and fryer cleaner Warning

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. Eco lab came and fixed machine during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Warning

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. Milk in bar opened yesterday, has been 24 hours. Corrected On-Site

Intermediate - No soap provided at handwash sink. At handsink at bar Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Marisa and Jolene over 2 months.

Intermediate - Spray bottle containing toxic substance not labeled. Operator dumped out bottles Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Scoop in dressing in walk in cooler and scoop no handle in sugar. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen and dish pit area

Basic - Dishmachine has no data plate/operating specifications. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. In dish pit area and in walk in cooler

Basic - Hole in or other damage to wall. Hole in wall under dish machine

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Leak in freezer has ice build up on floor

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in floor drain/floor drain draining very slowly. Dish machine pit drain

Basic - Water leaking from pipe and/or faucet/handle. Faucet at triple sink.

Basic - Working containers of food removed from original container not identified by common name. Sugar and filter powder Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose in kitchen under slicer Warning - From follow-up inspection 2021-12-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator states there are no food handler training Warning - From follow-up inspection 2021-12-28: Provided training for Alandra Ramirez Premier food safety Still working on other employees Time Extended

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. One hand sink out of paper towels One unable to dispense paper towels Warning - From follow-up inspection 2021-12-28: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 2 portable units outside. Warning - From follow-up inspection 2021-12-28: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1)Ceiling above dish pit covered in dust/debris and missing tiles. 2) ceilings through out cookline Warning - From follow-up inspection 2021-12-28: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current active, expired license hanging. Educated on self print license and emailed instructions Warning - From follow-up inspection 2021-12-28: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over beef Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) blue crumbles 46° 2) eggs ambient 50-51°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)blue cheese crumble 46° 2) eggs ambient 50-51°

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose in kitchen under slicer Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator states there are no food handler training Warning

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Chemical cleaner in dry storage Spray bottle in mop sink area Corrective Action Taken Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. One hand sink out of paper towels One unable to dispense paper towels Warning

Basic - Carbon dioxide/helium tanks not adequately secured. 2 portable units outside. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1)Ceiling above dish pit covered in dust/debris and missing tiles. 2) ceilings through out cookline Warning

Basic - Current Hotel and Restaurant license not displayed. Current active, expired license hanging. Educated on self print license and emailed instructions Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastics wet nesting in storage Corrective Action Taken Warning

Basic - Floor area(s) covered with standing water. 1) walk-in cooler Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs over cookline hanging on fire system Corrected On-Site Warning

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Water temp at 78° and barely running water Corrected On-Site Warning

Basic - Stored food not covered. Sauce in walk in cooler. Corrected On-Site Warning

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink leaking by cook line Warning

Basic - Wiping cloth sanitizing solution stored on the floor. On cookline and bar. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Bbq seasoning unlabeled Sugar in dry storage Warning