PLAYERS LOCKER ROOM

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork cooked on Thursday, employee date marked it Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Purple solution solution by mop sink, employee statist cleaner

Basic - Accumulation of debris on exterior of warewashing machine. Old build up on top of dish machine Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. Left opened after cleaning this morning

Basic - Cutting board has cut marks and is no longer cleanable. One cutting board at cook line on prep table with blackish grooves

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink by cook line, employee discarded it Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Making salads, watch and bracelet

Basic - Equipment in poor repair. A couple of fryer baskets are torn Repeat Violation

Basic - Floor soiled/has accumulation of debris. Blackish build up under grill, cook line Repeat Violation

Basic - Food storage container/container lid cracked or broken. Lid and container cracked for cut lettuce and cabbage, glass upright cooler by ice machine

Basic - In-use ice scoop stored on soiled surface between uses. Container with dust build up, employee placed it by trip,e sink to be washed Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them Corrected On-Site

Basic - Interior of microwave with rust that has pitted the surface. By cook line, rust on the inside Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler by fryer, employee placed one Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in little box freezer blackish by walk in cooler, vents in walk in cooler with dust build up

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelf and vent in glass upright cooler by ice machine Repeat Violation

Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for less tha 4 hrs including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. Raw fish, 55f on cold running water. Employee placed ice on fish and move it to walk in cooler Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Live, small flying insects found. One by cook line

High Priority - Operating with an expired Division of Hotels and Restaurants license. On 6/1/25 "Establishment observed preparing, serving, or selling food to customers with an expired license." Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122-130f cheese, gravy, on warmer, employee added more water to warmer Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet at bar

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Kane Krause took test on 9/4/20, scheduled in a couple of days

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzle and ice bin, also exterior and interior of weight for food on grill Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork taken out yesterday, cook wrote date on Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk in cooler

Basic - Equipment in poor repair. Gasket torn in reach in freezer by fryer, 2 fryer baskets torn Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cooler by cook line

Basic - Interior of microwave with rust that has pitted the surface Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, microwave

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler by fryer, employee placed one Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Plates on storage shelf, inverted by cook Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed dirty dishes and then grabbed clean dishes, explained to him and he washed hands Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Degreaser by chips at cook line, employee moved it Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of food weight on grill, also can opener

Intermediate - Handwash sink used for purposes other than handwashing. Towels in hand sink by triple sink, employee removed them Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For dish washer and bar tender Repeat Violation

Intermediate - Nonfood-grade basting brush used in food. Metal trim for butter, cook line

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by triple sink, employee fixed it Corrected On-Site

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. One bar tender here for 2 months, she states she has one but not on her

Intermediate - Spray bottle containing toxic substance not labeled. Purple solution, degreaser per cook, Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. On spice Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above food in storage shelf, cooked move it Corrected On-Site

Basic - Equipment in poor repair. One hinged in prep cooler coming lose if door open all the way Repeat Violation

Basic - Food stored on floor. Oil jugs and onions delivered yesterday, storage area

Basic - In-use ice scoop stored on soiled surface between uses. Container is dirty, employee placed it by triple sink to be washed Corrective Action Taken

Basic - Interior of microwave with rust that has pitted the surface

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In one prep cooler, employee placed one Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available. Owner emailed it to mgr Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. One open drink at prep table, cook line, employee removed it Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of prep cooler

Basic - Single-service articles improperly stored. Pizza boxes on floor in storage area

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Triple sink has a leak

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In dining area

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Part cooked chicken on shelf above raw dish, employee rearranged reach in cooler, 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. Cheesecake and hummus opened on 7/15, cook wrote date on Corrected On-Site

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Emailed form to cook, he might stop doing it

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee and owner that helps

Intermediate - Spray bottle containing toxic substance not labeled. By mop sin, degreaser by cook, labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. On bulk salt, employee removed it Corrected On-Site

Basic - Equipment in poor repair. Torn basket

Basic - Floor soiled/has accumulation of debris. By fryer

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit by fryer, employee placed one Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, stove top, shelf by cook line, shelves in walk in cooler

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