TIN CUP SPORTS BAR AND GRILL

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in freezer added in kitchen and reach in freezers removed. Prep tables and storage racks rearranged due to addition. Warning - From follow-up inspection 2025-10-02: Observed at callback inspection same. Provided plan review contact information to operator. Time Extended - From follow-up inspection 2025-10-07: Observed at callback inspection new plans completed; not yet sent to Plan Review. Extended to original 60 day date. Time Extended

High Priority - - From initial inspection : 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. After multiple attempts and priming, dish machine reading 0ppm chlorine. Advised employees to set up sanitizer sink when able to use. Corrective Action Taken Warning - From follow-up inspection 2025-10-02: Observed at callback inspection same. Technician scheduled to come in for repairs. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in freezer added in kitchen and reach in freezers removed. Prep tables and storage racks rearranged due to addition. Warning - From follow-up inspection 2025-10-02: Observed at callback inspection same. Provided plan review contact information to operator. Time Extended

Basic - - From initial inspection : 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. Sanitizer pump operating properly during cycle; no chemical pumping through lines. Warning - From follow-up inspection 2025-10-02: Observed at callback inspection same. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, baked potatoes (56F - Cooling). Per employee and date mark, prepared on 9-30. See stop sale. 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. After multiple attempts and priming, dish machine reading 0ppm chlorine. Advised employees to set up sanitizer sink when able to use. Corrective Action Taken Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (50F - Ambient Cold Holding). Per employee in cooler more than 4 hours. See stop sale. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In cookline fliptop cooler, individual mahi portions still in original unopened packages. Per employee thawed more than 4 hours. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, diced cooked potatoes (52F - Cold holding); au jus (52F - Cold Holding). Per employee none prepared or portioned today and in cooler more than 24 hrs. 2) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, bagged shredded cabbage mix (52F - Cooling). Per employee received on 9-30. 3) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, baked potatoes (56F - Cooling). Per employee and date mark, prepared on 9-30. 4) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (50F - Ambient Cold Holding). Per employee in cooler more than 4 hours. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, diced cooked potatoes (52F - Cold holding); au jus (52F - Cold Holding). Per employee none prepared or portioned today and in cooler more than 24 hrs. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, bagged shredded cabbage mix (52F - Cooling). Per employee received on 9-30. See stop sale. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by cook line. Employee replaced. Corrected On-Site Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in freezer added in kitchen and reach in freezers removed. Prep tables and storage racks rearranged due to addition. Warning

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. In cookline fliptop cooler, individual mahi portions still in original unopened packages. Per employee thawed more than 4 hours. See stop sale. Warning

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. Sanitizer pump operating properly during cycle; no chemical pumping through lines. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Chopped romaine in walk in cooler in standard printed to go bags. Employee removed and placed in plastic containers. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, individual butters (50F - Cold Holding); individual cream cheese (50F - Cold Holding); portioned rice (50F - Cold Holding); portioned pasta (49F - Cold Holding); individual sour cream (50F - Cold Holding); portioned chili (50F - Cold Holding); shredded cabbage (49F - Cold Holding). Per manager none prepped or portioned today and all in unit between 2-6 days. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, individual butters (50F - Cold Holding); individual cream cheese (50F - Cold Holding); portioned rice (50F - Cold Holding); portioned pasta (49F - Cold Holding); individual sour cream (50F - Cold Holding); portioned chili (50F - Cold Holding); shredded cabbage (49F - Cold Holding). Per manager none prepped or portioned today and all in unit between 2-6 days. See stop sale. Warning