TIPSY BOAR

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. House cases dressing made with raw egg yolks. Cases sale on menu is not marked to indicate having a raw item. Employee began to mark menus during inspection. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee covered beverage container on prep station beside meat slicer. Employee moved beverage away from slicer. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on glass mat at bar.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at pizza station wearing watch.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados at salad station still have stickers on them.

Basic - Soiled dry wiping cloth in use. Soiled dry cloth in use at pizza station.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at pizza station reading 10ppm chlorine. Employee added bleach to correct to 100ppm chlorine. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher reading 0ppm chlorine after multiple attempts. Not dispensing chemical during cycle. Warning - From follow-up inspection 2026-03-16: Observed at callback inspection same. Bar dishwasher reading 0ppm after multiple attempts and priming. No chemical dispensing. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb with attached hose by dish machine missing vacuum breaker. Warning - From follow-up inspection 2026-03-16: Observed at callback inspection same. Threaded bibb with attached hose by dish machine missing vacuum breaker. Admin Complaint

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upper shelves in walk in cooler have mold like buildup. Corrected On-Site Warning - From follow-up inspection 2026-03-16: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In bottom of kitchen fliptop unit. Repeat Violation Warning - From follow-up inspection 2026-03-16: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. First soda holster at bar missing waste line. Warning - From follow-up inspection 2026-03-16: Observed at callback inspection same. Time Extended

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big six food borne illnesses and symptoms with operator and provided big six food borne illnesses handout

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

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork date marked 9/23. Operator states item was cooked and frozen and pulled from freezer yesterday. Operator re dated. Discussed proper date marking of frozen foods with operator Corrected On-Site

Basic - Nonfood-contact surface soiled with dust. Observed at fan above ware washing machine

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door low top in front of walk in cooler

Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top; drawers under flat top unit

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. Bar dishwasher tested at 0ppm chlorine. Sanitizer empty. Operator replaced and retested at 100ppm chlorine Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, raw chicken stored above cooked pork, spinach in drawers under flat top unit. Operator reorganized Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored on shelf with dry storage items in prep area. Operator removed and properly stored Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar, can opener blade soiled. Operator moved to ware washing area Corrective Action Taken

Intermediate - Mussel tags not marked with last date served.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 2 probe thermometers calibrated at 40F.

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

Basic - Ice buildup in walk-in freezer.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher at pizza station

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Observed boxes of raw beef on top of beer kegs in beer walk in cooler

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operator procedures. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container sitting on hand sink shelf in kitchen. Employee discarded. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed preparing pizza wearing a watch.

Basic - Equipment in poor repair. Observed gasket not attached on walk in cooler door

Basic - Interior of oven/microwave in kitchen has accumulation of black substance/grease/food debris.

Basic - Soiled dry wiping cloth in use at pizza station.

High Priority - Stop Sale issued due to adulteration of food product. Main kitchen grill station low boy cooler- observed 2 raw chicken breast being stored inside 1/3 pan of blackened seasoning. Operator discarded chicken breast and blackened seasoning.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Main kitchen center prep table- observed chef knife being stored in between prep table.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bar area ice cooler - observed ice scoop with handle touching ice. Operator removed ice scoop. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Main kitchen center prep table- observed soiled dry wiping cloth throughout the entire prep table. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen at 3 compartment sink- observed whole side of Maui fish being thawed inside standing water.

Basic - Working containers of food removed from original container not identified by common name. Pizza station expo line- observed containers of oil and sauces with no labeling.

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm quaternary at the bar spewing washer. Per the manager the bar three compartment sink or kitchen dish machine will be used for glassware until the bar dish washer is repaired/serviced. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed during inspection - confirmation number 216059306 Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk-in cooler, ground beef stored above beef strip loin on a speed cart. The manager rearranged the items for proper storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed in the Pizza station flip top; shredded mozzarella cheese (47F - Cold Holding); pizza sauce (46F - Cold Holding) - per the employee the lid to the cooler has been open for the lunch business. Manager closed the lid. Corrective action taken 2. Observed in the Line flip top cooler, raw shrimp (53F - Cold Holding); American cheese (48F - Cold Holding). Per the manager and employee the lid to the cooler had been left open during the lunch rush. All TCS items moved to the walk-in cooler to quick-chill. Retested after 45 minutes - shrimp 42°F, American cheese 41°F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed 2 connections needing vacuum breakers by the dish machine.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed concentration at 200ppm chlorine. Manager remade the solution at 100ppm chlorine. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the beer cooler, diced watermelon not date marked. Per the manager the item was prepped yesterday, manager added date mark. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on the outside of the ice deflector. The employee protected the ice and cleaned and sanitized the deflector. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed cloth by the slicer on the rear prep table. The manager placed the cloth in the sanitizer bucket. Reviewed wiping cloth procedures with the manager.

High Priority - Dented/rusted cans present. Observed In the dry storage area, 1 can ketchup dented. See stop sale.

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. Observed sanitizer ppm at 0. Sanitizer bucket was empty. Employee changed the bucket and primed the machine. Retested at 100ppm. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the line ice bath, garlic in oil (56°F - Cold Holding). Per the employee the item was placed in the bath for 2 hours. Item submerged in ice for better contact and quick-chill. Corrective Action Taken

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 - 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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee protected ice and cleaned and sanitized the bin. Also observed at the soda fountain bin. Employee protected the ice and clean and sanitized the bin. Corrected On-Site