SEA LORD HOTEL & SUITES

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2025-03-31: Observed same Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw animal food stored over unwashed produce. -Reach in 2 door reach in cooler; Raw shell eggs stored over unwashed bell peppers. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Reach in 2 door reach in cooler; Raw shell eggs stored over washed ready to eat bell peppers. Operator stored properly. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -Kitchen hand washing sink. Provided sign to operator. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup 100°F-109°F, cooked last night left out on stove top over night. Stove top not on. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup 100°F-109°F, cooked last night left out on stove top over night. Stove top not on.

High Priority - Food with mold-like growth. See stop sale. In-house vacuum packaged turkey date marked 12.19.23 and cut cantaloupe no date mark with mold like growth. In upright reach in cooler on the left of entrance to kitchen. Gyro slices with mold like growth in left flip top cooler on cook line.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer washed dishes with soap, then rinsed and air dried dishes without sanitizing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole chicken 47°F, salmon 48°F, Tilapia 47°F, Canadian bacon 46°F, sausage 47°F, in left flip top cooler on cook line, since yesterday or longer.Not prepared or cooked today. Unit is frozen up.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole chicken 47°F, salmon 48°F, Tilapia 47°F, Canadian bacon 46°F, sausage 47°F, in left flip top cooler on cook line, since yesterday or longer.Not prepared or cooked today. Unit is frozen up. See stop sale Repeat Violation Admin Complaint

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Cooked sliced Turkey vacuum packaged.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the right at entrance to kitchen. Operator provided. Corrected On-Site

Basic - Equipment in poor repair. Left flip top cooler on cook line frozen up, not keeping food cold. Repeat Violation Admin Complaint

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline low boy - raw shell eggs stored over ready to eat butter. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - sliced cheese (45-51F); cooked pasta (55F); tuna salad (44-49F). Per operator items were held in unit overnight - over 4 hours. No items prepped or portioned today. Observed ice buildup in back of lower section. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - sliced cheese (45-51F); cooked pasta (55F); tuna salad (44-49F). Per operator items were held in unit overnight - over 4 hours. No items prepped or portioned today. Observed ice buildup in back of lower section. See stop sale. Repeat Violation Admin Complaint

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. Provided handout to operator. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu. Reviewed menu updating with operator. Warning

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

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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - sliced cheese (45-51F); cooked pasta (55F); tuna salad (44-49F). Per operator items were held in unit overnight - over 4 hours. No items prepped or portioned today. Observed ice buildup in back of lower section. Repeat Violation Warning

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs moved to bottom shelf and properly stored. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels replaced. Corrected On-Site Warning

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