7 TABLES ON THE BEACH RESTAURANT BAR

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Flip top-; calamari (48F - Cold Holding); shrimps (47F - Cold Holding), per operator food held less than 4 hours, moved back to freezer for a quick chill Walk in Cooler-baked potatoes (65F - Cold Holding); fish broth (64F - Cold Holding); caramel pudding (67F - Cold Holding); baked beans (71F - Cold Holding); beef skewers (62F - Cold Holding); salmon (54F - Cold Holding. Food stored overnight. See stop sale. Corrective Action Taken Warning - From follow-up inspection 2025-03-26: Observed no food stored inside units. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole below cleaning equipment storage rack in front of three compartment sink. Warning - From follow-up inspection 2025-03-26: Observed same Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line- hood filters-middle and right side, substantial build up of grease. Warning - From follow-up inspection 2025-03-26: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled in bar. Operator cleaned and sanitized during inspection. Corrected On-Site Warning - From follow-up inspection 2025-02-14: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning - From follow-up inspection 2025-02-14: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2025-02-14: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-02-14: Per manager, new employees hired less than 60 days. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable above ice machine in wait station. Warning - From follow-up inspection 2025-02-14: Observed same Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. 1.Observed chipping inside microwave/ rust like substance. 2. Gasket torn or in disrepair in ceviche reach in cooler in kitchen. Warning - From follow-up inspection 2025-02-14: Observed new microwave Ceviche station- gasket turned Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2025-02-14: Observed same Time Extended

High Priority - Employee washed hands with no soap. Operator instructed employee to wash hands with soap. Employee placed soap in dispenser and washed hands properly.Corrected On-Site Corrected On-Site

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink with utensils and bowls inside. Operator removed. Corrected On-Site Repeat Violation

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

Intermediate - No soap provided at handwash sink. Operator placed new container of soap on counter to be replaced. Corrective Action Taken

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Operator inverted. Corrected On-Site

Basic - Floor area(s) covered with standing water throughout kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 83F. Operator removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean, sanitized, stored containers at ware washing area. Repeat Violation

Basic - Stored food not covered. Observed cooked potatoes uncovered. Operator covered. Corrected On-Site Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking under handwashing sink at kitchen area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor at back kitchen area. Operator hung mop. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean throughout. Operator removed from prep area and cook-line. Corrected On-Site

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

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. Warning - From follow-up inspection 2024-04-12: Some employees need approved employee training Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-04-12: Observed same Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Rice warmer lid not attached to unit. Lid comes off when opened. Warning - From follow-up inspection 2024-04-12: Observed same Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-04-12: Observed same Time Extended

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted apron and went to work station without washing hands and changing gloves. Reviewed proper procedures for hand washing and employee did wash hands and put on new gloves. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, containers of raw chicken above case of raw shell eggs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table beside cook line, fish stock (77F - Cold Holding). Per employee out of cooler 2 hrs. Employee replaced to cooler to rechill. Corrective Action Taken

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. Bulletin provided to be posted. Corrective Action Taken

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In small kitchen fliptop lower cooler, container of portioned raw seafood above heavy cream and bottled sauces. Employee inverted for proper separation. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer closest to dining room door containers of portioned raw chicken above containers of portioned raw seafoods.

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

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in back of kitchen near three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Container of flour in kitchen not labeled. Employee labeled container. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen kitchen counter top cooler- observed service spoons be stored with handles up.