PEARL OF THE ISLAND RESTAURANT & LOUNGE

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, stewed vegetables (50-53F - Cooling). Per employee prepared night before and in cooler overnight. See stop sale.

High Priority - Dented/rusted cans present. See stop sale. One #10 can cheese sauce on dry goods rack dented/creased. See stop sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands before putting on gloves and working at cookline after mopping section of cookline floor. Reviewed with employee proper procedures and employee washed hands. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-25 Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw beef out of original packaging on shelf above bagged ice. Advised employee to rearrange as soon as able. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. In Dukers reach in cooler by cookline, raw salmon on shelf above bagged ice of non cut romaine lettuce. Employee rearranged for proper separation. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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, stewed vegetables (50-53F - Cooling). Per employee prepared night before and in cooler overnight.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In cookline fliptop, pikliz (60F - Cold Holding). Per employee portioned today and in unit just over 4 hours. Observed container not fully surrounded by barriers to hold cold air around container. Employee removed all to reach in freezer to rapid chill back to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In oven on cookline, white rice (118F - Hot Holding). Per employee prepared at 10:00am. Observed oven not turned on to maintain heat. Employee turned on oven to reheat and properly hot hold. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee unsure of answer when asked about proper hot holding temperature.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cookline fliptop upper section, sliced tomatoes 56F at 1:10pm (ambient cooling from approximately 11:00am) to 53F at 2:00pm. Based on times and temperatures taken, tomatoes will not reach 41F in 4 hours. Observed top of unit not closed and not enough pans in unit to block and hold cold air. Employee removed both to reach in cooler to continue chilling and correctly set up cooler to maintain temperature. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks by dish machine and triple sink in back prep area. Employee replaced. Repeat Violation Admin Complaint

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. Mold like buildup in ice machine bin.

Basic - Bowl or other container with no handle used to dispense food. Plastic container in bulk dry beans. Employee removed. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at cookline wearing bracelets.

Basic - Equipment in poor repair. Gaskets on lowboy drawer unit at cookline damaged. Repeat Violation

Basic - Food stored on floor. 1) Fryer oil containers on floor in kitchen area. 2) Cases of raw vegetables on floor in walk in cooler. 3) Cases of frozen fish on floor in walk in freezer. Repeat Violation

Basic - Stored food not covered. 1) Bulk containers of beans, flour, and sugar on dry storage rack not covered. 2) In walk in cooler, trays of cooke turkey, oxtail, and beef at proper temperature not covered.

Basic - Waste line missing at soda gun holster. No waste line at holster at entrance to bar.

High Priority - Employee touched face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe face with gloves hands. Discussed with operator. Operator instructed employee to remove gloves and wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oven: white rice (130F - Hot Holding) being held in oven for approximately 2 hours after cooking. Oven not turned on, operator turned on oven and started to reheat to 165F 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 - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer provided not functioning

Basic - Accumulation of dead insects in control devices. Observed at UV light next to dry storage room, UV light on back wall leading to liquor walk in cooler. Not installed above any food storage/prep areas

Basic - Bowl or other container with no handle used to dispense food. Plastic cup used to dispense ice at bar, operator replaced with ice scoop Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler door

Basic - Equipment in poor repair. Gaskets at drawers under grill unit in poor repair

Basic - Food stored on floor. Cases of unwashed produce stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on shelving in walk in cooler

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to back door

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar soiled. Operator started to clean and sanitize 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 - Cove molding at floor/wall juncture broken/missing. Observed at half wall juncture on cook line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on top shelf in reach in cooler. Operator identified and segregated Corrected On-Site

Basic - Food stored on floor. Case of raw chicken stored on floor in walk in freezer. Operator moved to shelf Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at drawers under grill unit soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. drawers under grill: cooked pork (53F - Cold Holding); cooked chicken (55F - Cold Holding). Operator states items have been moved to unit for than 1 hour ago. Unit unplugged. Operator plugged in unit and moved items to walk in freezer. Retook temperatures at end of inspection at 45F-49F. Retook ambient temperature of unit at 39F Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (110F - Hot Holding) being held in oven. Operator states rice was cooked 2 hours ago. Operator reheated to 165F and turned oven temperature up Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand wash sink in ware washing area. Operator states service call is in Corrective Action Taken

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at back door fire extinguisher

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip Top; pasta salad (68F - Cold Holding); Cut lettuce (63F - Cold Holding). Per operator foods not portioned or prepared today. In unit less than 2hrs. Observed kitchen flip top off. Operator moved to walk in cooler for quick chill Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and phone on top of food boxes and dried goods located in dry store room. Employee moved to designated employee storage. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Walk in cooler gasket torn

High Priority - Dented/rusted cans present. See stop sale. Two #10 cans white queso with dents and creased rims. Manager discarded cans.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Atosa glassfront cooler by cook line, flats of raw shell eggs above containers of cut vegetables. Employee moved eggs to bottom of cooler. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose at mop sink missing vacuum breaker.

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 printed and provided. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink at end of cook line jammed. Employee fixed dispenser. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Battery dead in probe thermometer. Manager opened new thermometer. Calibrated correct. 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 cell phones and speaker on top of microwave.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing bracelet. Employee removed bracelets. Corrected On-Site

Basic - Mobile food dispensing vehicle connected to utilities on more than a temporary basis. CO2 tanks by beer cooler not secured. Manager replaced chain to secure. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Front counter bar- observed approximately 20 live flying insects flying around and landing on cut open limes and oranges. Main kitchen at walk-in cooler- observed 3 live flying insects flying around walk-in cooler door. Main kitchen at 3 compartment sink- observed 3 live flying insects flying around dish machine. Main kitchen mop sink- observed 2 live flying insects flying around mop. See Stop Sale Admin Complaint

Basic - Dead roaches on premises. Main kitchen at walk-in cooler light shield- observed 5 dead roaches inside light shield. Admin Complaint

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

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen at 3 compartment sink- observed pork being thawed at room temperature. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen mop sink- observed mop wet nesting inside mop bucket. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. WIC

Basic - WIF- shelves with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator cleaned and stored properly Corrected On-Site