CRUISERS GRILL

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in raw breading reach in cooler Raw chicken (52F - Cold Holding); Raw fish (54F - Cold Holding); Raw seasoned chicken (55F - Cold Holding). Cooler has an ambient temperature of 59F. Employee removed all products from cooler and placed in walk in cooler. Observed reach in cooler at the end of cook line Cole slaw (54F - Cold Holding); Hot dogs (56F - Cold Holding); Cut tomatoes (52F - Cold Holding) House made burger ranch (55F - Cold Holding). Observed in drawer cooler under grill Raw fish (48F - Cold Holding); Turkey (50F - Cold Holding). Manager placed ice bath on items. Observed at main reach in cooler Sour cream (49F - Cold Holding); Guacamole with tomatoes (52F - Cold Holding); Cut lettuce (49F - Cold Holding). Items were in pans inside stainless pans. Manager removed items from cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-08-28: Observed breading cooler with Raw Fish at 52F, Raw chicken 56F, Milk wash at 56F. Cooler has an ambient temperature of 45F. Manager will place items on ice bath. Observed in reach in cooler at the end of cook line Cut tomatoes 56F, Cole slaw 54F, House made ranch burger sauce 58F. Cooler has an ambient temperature of 55F. Manager will place items on ice bath. Admin Complaint Corrective Action Taken - From follow-up inspection 2025-09-04: Observed in breading cooler at the entrance of kitchen Mahi chunks, Flounder ,Cod fish , Raw chicken breast, Raw chicken chunks at 48F-54F. See stop sale. Cooler has an ambient temperature of 51F. Employee stated that all items were left in cooler overnight. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in raw breading reach in cooler Raw chicken (52F - Cold Holding); Raw fish (54F - Cold Holding); Raw seasoned chicken (55F - Cold Holding). Cooler has an ambient temperature of 59F. Employee removed all products from cooler and placed in walk in cooler. Observed reach in cooler at the end of cook line Cole slaw (54F - Cold Holding); Hot dogs (56F - Cold Holding); Cut tomatoes (52F - Cold Holding) House made burger ranch (55F - Cold Holding). Observed in drawer cooler under grill Raw fish (48F - Cold Holding); Turkey (50F - Cold Holding). Manager placed ice bath on items. Observed at main reach in cooler Sour cream (49F - Cold Holding); Guacamole with tomatoes (52F - Cold Holding); Cut lettuce (49F - Cold Holding). Items were in pans inside stainless pans. Manager removed items from cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-08-28: Observed breading cooler with Raw Fish at 52F, Raw chicken 56F, Milk wash at 56F. Cooler has an ambient temperature of 45F. Manager will place items on ice bath. Observed in reach in cooler at the end of cook line Cut tomatoes 56F, Cole slaw 54F, House made ranch burger sauce 58F. Cooler has an ambient temperature of 55F. Manager will place items on ice bath. Admin Complaint Corrective Action Taken

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 house made burger ranch made with dairy dated 8-13-2025. See stop sale.

High Priority - Live, small flying insects found Observed 2 flying insects in ware washing area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment business license expired June 1st 2025. Manager was able to get business license renewed during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat chicken wings located in walk in cooler. Manager removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in raw breading reach in cooler Raw chicken (52F - Cold Holding); Raw fish (54F - Cold Holding); Raw seasoned chicken (55F - Cold Holding). Cooler has an ambient temperature of 59F. Employee removed all products from cooler and placed in walk in cooler. Observed reach in cooler at the end of cook line Cole slaw (54F - Cold Holding); Hot dogs (56F - Cold Holding); Cut tomatoes (52F - Cold Holding) House made burger ranch (55F - Cold Holding). Observed in drawer cooler under grill Raw fish (48F - Cold Holding); Turkey (50F - Cold Holding). Manager placed ice bath on items. Observed at main reach in cooler Sour cream (49F - Cold Holding); Guacamole with tomatoes (52F - Cold Holding); Cut lettuce (49F - Cold Holding). Items were in pans inside stainless pans. Manager removed items from cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink located outside without back flow device on one end of splitter. Manager removed splitter from mop sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer in prep area soiled. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer without label located in ware washing area. Employee placed label on spray bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles and air vents soiled throughout kitchen. Observed missing ceiling tiles in prep area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on cutting board on cook line. Employee removed and stored properly. Corrected On-Site

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of back door .

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled.

Basic - Open dumpster lid. Observed dumpster lid open during inspection. Employee closed dumpster lid. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dishwasher machine at 146F-153F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Employee touched soiled apron/clothes 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 touch hat and proceeded to prep food. Manager spoke to employee, employee removed glove and washed hands properly. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at the end of cook line Cole slaw (47F - Cold Holding); Cut tomatoes (47F - Cold Holding); Hot dogs (47F - Cold Holding). Stainless pans not sealing in cooler top where air is coming from cooler. Manager will place ice bag on top of TCS items. Cooler has an ambient temperature of 41F. Observed in flip top cooler at the entrance of cook line Raw chicken (47F - Cold Holding). Container was filled and half way in pan raw chicken temperature was 42F. Manager removed half of raw chicken and placed in reach in cooler. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containing Sanitizer stored on cooler next to glasses in bar area. Employee removed and stored properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station soiled around nozzles of unit.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles throughout kitchen soiled.

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

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

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

Basic - Equipment in poor repair. Observed on cook line reach in cooler door gasket torn.

Basic - Food stored on floor. Observed cases of fries stored on floor in walk in freezer. Employee removed and stored properly. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in prep area. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed fresh minced garlic in a pan dated 4-29-2024. See stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with splitter added with hose attached without back flow device on either end of splitter. Manager removed splitter from mop sink. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed one certified food manager expired.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Repeat Violation

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Hot water sanitizing dish machine at 205F Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at entrance of kitchen soiled at and around top of unit. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents soiled throughout kitchen. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on top of prep table near washing area. Manager removed and stored properly. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled. Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed bar dish machine not sanitizing properly read 0ppm. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 3 flying insects. 1 flying insect near ware washing area. 2 flying insects in bar area.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink without back flow devices on splitter.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked with boxes at entrance of kitchen. Manager removed boxes from in front of hand sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machines in kitchen soiled on the interior near ice chutes. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling tiles soiled throughout kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Observed flip top coolers cutting boards deeply grooved.

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

Basic - Equipment in poor repair. Observed door gasket of reach in flip top cooler on cook line torn.

Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gaskets on cook line soiled. Observed grill filters soiled over grill area.

Basic - Open dumpster lid. Observed dumpster lid open . Manager closed dumpster lid. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed hand sink at entrance of kitchen with sink stating broken. Manager stated that pipe under sink leaks.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken (161F - Cooking), employee re cooked chicken to 179F Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw beef stored over raw shrimp and raw fish in speed rack inside the walk in cooler. Manager properly stored and separated food. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef base (67F) stored at room temperature in grill station. Manager stated beef base was taking out of the cooler approximately 3 hours ago. Manager voluntarily discarded beef base. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning solution stored on condiment shelf at the end of the cook line. Manager properly stored spray bottle. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill station cutting board heavily stained. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per manager raw shell eggs are use to make Caesar dressing. Dine in menu and online menu governs by establishment does not identify that Caesar dressing contains raw eggs. Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow cleaner solution per manager not labeled stored in condiment shelf at the end of the cook line. Manager labeled spray bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of both ice machine soiled on cook line.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks wearing watches while cooking food on cook line.

Basic - Equipment in poor repair. Fries reach in freezer and cheese top drawer cooler have torn gaskets. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor and floor underneath the dishmachine soiled. Wall soiled behind ice tea station in front counter. Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler left side shelves soiled.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken (158-160F - Cooking) on cook line. Cook removed chicken from grill and stated it was fully cooked. Cook reheated chicken to over 165°F. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Mix of raw pork and beef stored over cooked bacon in walk in cooler. Manager properly separated food. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked turkey made 2/8 in walk in cooler not consumed/sold within 7 days after preparation. Manager discarded. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handling raw beef and then handling cleaned utensils without changing her gloves and washing her hands. After reviewing with cook, she washed her hands, and replaced utensils for clean ones. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. milk wash (46F); raw chicken (45-46F) in small reach in cooler next to fryers on cook line. Manager stated food was taking out of the walking cooler and immediately placed in reach in cooler at noon. Manager placed bags of ice over food. 2. house made avocado ranch (44-47F); house made ranch (44-46F); house made buffalo ranch (46F) stored in very little ice in front expo station. Manager stated dressing was taking out of the cooler and placed on ice at noon. Manager added ice and fully submerged pans on the ice. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards on cook line are stained. Warning

Basic - Equipment in poor repair. Top and bottom drawer cooler have torn gaskets on cook line. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. 1. Floor soiled behind and under cooking equipment on cook line. 2. Floor soiled under dishmachine. Employee began cleaning the floors. Corrective Action Taken Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Right side Hood Filters heavily soiled 2. Gaskets on coolers soiled throughout kitchen. Employee began cleaning the gaskets. Corrective Action Taken Repeat Violation Warning

Basic - Outer openings not protected during operation. Air curtain not turn on above opened garage door in bar area. Establishment has an open kitchen concept and air curtains must remain on at all times while garage doors are open. Manager turn on air curtain but do to a very loud noise they decided to turned them off and close the garage doors. Reviewed policy with manager. Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook handling raw beef then changed gloves and handled cooked food without washing hands. Observed same cook handling raw fish then changed gloves and handled cleaned plates without washing hands. Reviewed proper handwash procedures with cook and manager. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed waitress handling soiled plates and then handling cleaned plates without proper hand washing in between. Reviewed proper hand washing procedures with manager. Warning

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. Observed cook handling burger bread with bare hands. Cooks hands were cleaned and no cross contamination was observed. Reviewed policy with manager. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over ice cream container in walk in freezer. Not all products commercially packaged. Manager properly separated food. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. buttermilk (52°F); raw fish (59°F); raw chicken (48-53°F) in reach in cooler in fryer station on cook line. Manager stated food has been in cooler since last night. Manager discarded food. 2. raw pork (68°F) stored at room temperature in back prep room near dishmachine. Manager stated pork was left at room temperature since last night. Manager discarded pork. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. buttermilk (52°F); raw fish (59°F); raw chicken (48-53°F) in reach in cooler in fryer station on cook line. Manager stated food has been in cooler since last night. Cooler has an ambient temperature of 58.4°F. Manager discarded food. See Stop sale. 2. raw pork (68°F) stored at room temperature in back prep room near dishmachine. Manager stated pork was left at room temperature since last night. Manager discarded pork. See Stop sale. 3. house made ranch (52°F) on ice in front expo station. Manager stated dressing was placed on ice from walk in cooler at noon. Manager placed dressing inside stand alone reach in cooler in expo station. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. 1. Multiple chemical bottles stored next to napkins on green shelf in front expo area. Manager properly stored chemicals 2. Packages of Grill cleaner stored on shelf with tortillas on cook line. Manager properly stored chemical. Corrected On-Site Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine 143°F. Manager call per service company and stated they will set up the three compartment sink. Warning

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/. 9 food handler employees present and no certified manager not present. Certified manager showed up at the end of the inspection. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwash sink in beverage area located near host stand. Warning

Basic - Cardboard used to line food-contact shelves. Cardboard used to line wine shelf in beer walk in cooler located in bar area. 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. Flip top cooler in frying station has an ambient temperature of 58.4°F., and also standing water in the bottom of cooler. Warning

Basic - Employee eating in a food preparation or other restricted area. Employee drink with no lid nor straw stored on top of raw chicken cooler near fryers on cook line. Manager voluntarily discarded drink. Corrective Action Taken Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on shelf with tortillas on cook line. Manager properly stored backpack. Corrected On-Site Repeat Violation Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch while cooking on cook line. Reviewed policy with manager. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet cups stacked together in warewashing area and bar area. Warning

Basic - Equipment in poor repair. 1. Stand alone reach in freezer near fryers has a torn gasket 2. All Drawer coolers have torn gaskets 3. Small white freezer near ovens has a torn gasket Repeat Violation Warning

Basic - Food stored on floor. In use case of soda stored on floor outside walk in cooler. Manager properly stored soda. Corrected On-Site Repeat Violation Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in small reach in cooler in frying station. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled. Warning

Basic - Single-service articles improperly stored. Unwrapped straws stored on bar counter on customer side. Employee removed straws from bar area. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler in frying station. Warning