THE QUARRY BEACH CLUB

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler 10 quarts ragu sauce date marked 10 days prior. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler 10 quarts ragu sauce date marked 10 days prior. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawers cooler in the center of the cook line Fish (44F - Cold Holding). Operator iced the fish for rapid cooling. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator does not have a non reversible thermometer or high temperature test strips for the high temperature dishwasher.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pico de gallo (50F - Cold Holding) in reach in cooler date marked 11/8/2025 in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (50F - Cold Holding) in reach in cooler date marked 11/8/2025 in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled in kitchen on cook line.

High Priority - Non-food grade paper/paper towel used as liner for food container. Terry cloth wiping towel was stored in a tall Cambro container on top of potato strings in water. Chef removed towel. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing a yellowish substance located in the dish area

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two packages of ahi tuna observed fully thawed in the packaging. Chef discarded. See stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken was thawing in standing water. Operator turned faucet on. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. In outside bar area, employee garnishing drinks touched citrus wedges without putting on gloves.

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. Raw chicken stored over raw fish in walk-in freezer not commercially packaged.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line garlic butter (53°F - Cold Holding) per operator less than 2 hours. Operator placed butter into reach-in cooler for quick cooling, discussed with operator using time as a public health control, provided operator with time as a public health control form. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not marked with last date served.

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 - Food stored on floor. Container of ketchup, mustard stored on floor f service station to left of entrance to kitchen. In walk-in freezer, multiple boxes and containers of raw fish, raw beef stored on floor. This is a repeat violation from 3/16/2021. Discussed with operator using temporary shelving while a long term storage solution is worked out. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board in multiple areas on cook and prep line. This is a repeat violation from 3/16/2021 discussed with operator using dry towels or non-slip mats under cutting boards. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees on cook line or on prep table with slicer in front of cook line.

Basic - Open dumpster lid behind kitchen. Operator closed the lid. Corrected On-Site