TIBURON GC DINE & SYDNEYS BAR

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. In the reach in cooler observed 14 bags of cooked chicken in the reduced oxygen packaging environment without a date mark. Operator stated cooked chicken was packaged on 5/16/26 and is used for employee meal. Discussed with operator cooked chicken is allowed to be in reduced oxygen packaging without an approved HACCP plan if, a¿¢Labeled w/ production date-time a¿¢Held at a¿¤ 41°F a¿¢Removed from package a¿¤ 48h Operator began to remove cooked chicken out of ROP. Corrective Action Taken Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a head band on baking equipment. Operator removed away from food prep area. Corrected On-Site Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cold holding unit near the raw chicken frying station, observed cut tomato (50F - Cold Holding); cut lettuce (51F - Cold Holding); cooked quinoa (49F - Cold Holding); cut cabbage (50F - Cold Holding). Operator stated foods have been in cold holding unit less than 3 hours. Operator began to move all foods in the walk in cooler. Corrective Action Taken

Basic - Food stored on floor. In the walk in cooler, observed boxes of ground beef, cookies, and shrimp stored on the floor.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At the dessert station observed Sanitizer Bucket (Chlorine 0ppm). Operator dumped liquid and refilled sanitizer bucket, end result Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In Walk in cooler, observed raw shrimp being stored over celery. Operator rearranged products. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler observed Raw shell eggs over cut vegetables. Operator rearranged products. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At Three compartment sink, observed unlabeled chemical spray bottle.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dishwasher area, observed employees purses on shelf above clean equipment

Basic - Food stored on floor. In walk in freezer, observed several cases of food on the floor

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the front line, observed knives between equipment. Operator moved knives Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In server area upstairs, and liquor storage room.

Basic - Floors not constructed to be easily cleanable.

Basic - Floors not maintained smooth and durable. Floor behind bar has eroded its coating. 9-27-23 Repeat Violation

Basic - Hole in or other damage to wall. Several areas of the kitchen have missing paint and holes. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in server area upstairs has no sealant.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. On a rolling rack in the walk-in cooler there is two pounds of grouper and two pounds of salmon fully thawed inside of reduced oxygen packaging that was performed on site.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On a rolling rack in the walk-in cooler there is two pounds of grouper and two pounds of salmon fully thawed inside of reduced oxygen packaging that was performed on site.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Repeat Violation

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/

Basic - Carbon dioxide/helium tanks not adequately secured. There is an unsecured carbon dioxide tank by the beer cooler. Repeat Violation

Basic - Food stored on floor. There are multiple cases of food stored on the floor under the storage racks in the walk-in freezer.

Basic - In house reduced oxygen packaged fish no longer frozen and not removed from reduced oxygen package. On a rolling rack in the walk-in cooler there is two pounds of grouper and two pounds of salmon fully thawed inside of reduced oxygen packaging that was performed on site. See stop sale.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum packaging done on premises, no approved HAACP plan. Discussed ROP procedures with operator

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back of kitchen area near pantry

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Frozen grouper not labeled with contrasting background

Basic - Carbon dioxide/helium tanks not adequately secured. Outside kitchen door tanks, tank in upstairs server area, behind bar and tank near upstairs mop sink unsecured

Basic - Covered waste receptacle not provided in women's bathroom. In upstairs dining room, none of the stalls have a covered waste receptacle

Basic - Food not stored at least 6 inches off of the floor. Freezer floor has several cases of product on floor 12-1-21 Repeat Violation

Basic - Food stored on floor. In upstairs liquor room, snack mix stored on floor, and sugar packets stored on floor in server area, near elevator

Basic - Hole in or other damage to wall. Two missing wall tiles behind char broiler. Upstairs mop sink wall area peeling away from wall.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In dishwasher scraping area, wall back splash has accumulated mold like substance

Basic - Time/temperature control for safety food thawed in an improper manner. Grouper and Salmon thawed without running water in three compartment sink in front of kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun farthest from the bar opening.

Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink at the bar is used as a dump sink, this is a repeat violation from 11/30/2021. Repeat Violation

Basic - - From initial inspection : Basic - Food stored on floor. Observed cases of turkey breast on floor walk in freezer. Warning - From follow-up inspection 2021-12-01: Time Extended