PETE'S TURN AT ATLANTIC BEACH COUNTRY CLUB

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in reach in cooler Squeeze bottles of House made Blue cheese dated 3-23-2026, House made Caesar dressing dated 3-27-2026 and 3-4-2026, House made Bitaker dressing dated 3-13-2026, House made blue cheese dressing dated 3-23-2026. See stop sale. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holders in up stairs bar area soiled with mold like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottled waters stored on shelf above food prep. Employee removed and stored properly. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked raw shell eggs stored in reach in cooler on cook line. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun in kitchen soiled with mold like substance or slime. Observed soda gun holders in upstairs bar soiled with mold like substance or slime. Manager had employee clean during inspection. Corrected On-Site Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed chicken salad prepared on site and packaged stored in grab and go cooler without date product was made. Manager placed date of chicken salad in the grab and go cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun in upstairs bar soiled. Employee cleaned during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed reach in coolers on cook line with deep grooves. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.

Basic - Ice scoop handle in contact with ice. Observed in bar upstairs ice scoop with handle in ice. Manager removed and stored properly. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaging in food preparation with gloves on touch face and proceeded to continue to prepare food. Inspector intervened and talked to employee regarding hand washing. Employee removed gloves and washed hands properly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat onions. Manager removed and stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Blue cheese stuffed olives (44F - Cold Holding). See stop sale Chef stated that blue cheese olives were made the prior day. Manager voluntarily discarded blue cheese stuffed olives.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Blue cheese stuffed olives (44F - Cold Holding). See stop sale Chef stated that blue cheese olives were made the prior day. Manager voluntarily discarded blue cheese stuffed olives.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some required employee training expired .

Basic - Cutting board has cut marks and is no longer cleanable. Observed flip top cooler cutting board on cook line deeply grooved. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with watch on.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects on cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line deeply grooved.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (131F) stored on grill flat top. Employee stated butter was melted approximately an hour ago and placed on top of the flat grill to hold hot. Manager began reheating butter. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened bag of hotdogs in drawer cooler not date marked. Employee stated hotdog bag was opened on Tuesday. Manager date marked hotdogs. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Strong objectionable odor throughout the kitchen and bathrooms

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Microwave. Cleaned by manager. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Plug on toothpicks. Moved by manager Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Roll of Single service cups on floor. Moved by manager Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One, mgr killed it Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f cut tomatoes and lettuce from yesterday, placed on double pan in prep unit, employee rearranged Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chlorine in triple sink, employee diluted it to 100 ppm Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 300 ppm chlorine in bucket, employee diluted solution to 100 ppm Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Saturday and hot dogs opened yesterday early morning, employee wrote dates on Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on prep area, employee discarded it Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking

Basic - Food stored on floor. Oil jug stored by cook line, employee placed it in shelf Corrected On-Site

Basic - Ice scoop handle in contact with ice. Employee moved it Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On sandwich press

Basic - No Heimlich maneuver/choking sign posted. Mgr brought one Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart by prep unit, gasket in prep unit by grill

Basic - Single-service articles improperly stored. To go containers in bag on floor in storage closet, employee placed them on shelf Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it in sanitizer Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. melted butter (97°F) stored at room temperature next to the flat grill on the cook line. Manager unable to determine when the butter was taking out of the cooler. Manager discarded butter. See stop sale. 2. Cooked steak 47°F in secondary reach in cooler. Mama hear unable to determine when was the steak was placed in cooler from walk in cooler. Manager discarded the steak. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. melted butter (97°F) stored at room temperature next to the flat grill on the cook line. Manager unable to determine when the butter was taking out of the cooler. Manager discarded butter. See stop sale. 2. Cooked steak 47°F in secondary reach in cooler. Mama hear unable to determine when was the steak was placed in cooler from walk in cooler. Manager discarded the steak. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on main flip top cooler stained and with deep cut marks that are no longer cleanable Repeat Violation