PALM HARBOR GRILL

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flip-top cooler: mussels (45F - Cold Holding); clams (50F - Cold Holding); shrimp (50F - Cold Holding); lobster (49F - Cold Holding); chicken (55F - Cold Holding); white fish (49F - Cold Holding); scallops (50F - Cold Holding) in flip-top cooler over night. Ambient air of flip-top cooler 45F. Digital read out shows 42.5F See stop sale. Warning - From follow-up inspection 2026-03-03: Two sausages 46-50F Cold holding for four hours 1030-1430 Heavy cream 50F Cold Holding for four hours 1030-1430. Admin Complaint - From follow-up inspection 2026-03-11: Heavy cream 47F Cold Holding, cut tomatoes 47F Cold Holding. Observed no pans in top portion of cooler allowing rapid loss of cold air. Observed digital thermometer at 42F on arrival. Once top was opened for temperature sampling digital thermometer raised to 48F. Digital thermometer dropped to 42F within two mins. Internal ambient thermometer reads 40F. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flip-top cooler: mussels (45F - Cold Holding); clams (50F - Cold Holding); shrimp (50F - Cold Holding); lobster (49F - Cold Holding); chicken (55F - Cold Holding); white fish (49F - Cold Holding); scallops (50F - Cold Holding) in flip-top cooler over night. Ambient air of flip-top cooler 45F. Digital read out shows 42.5F See stop sale. Warning - From follow-up inspection 2026-03-03: Two sausages 46-50F Cold holding for four hours 1030-1430 Heavy cream 50F Cold Holding for four hours 1030-1430. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip-top cooler: mussels (45F - Cold Holding); clams (50F - Cold Holding); shrimp (50F - Cold Holding); lobster (49F - Cold Holding); chicken (55F - Cold Holding); white fish (49F - Cold Holding); scallops (50F - Cold Holding) in flip-top cooler over night. Ambient air of flip-top cooler 45F. Digital read out shows 42.5F See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2026-03-03: Two sausages 46-50F Cold holding for four hours 1030-1430 Heavy cream 50F Cold Holding for four hours 1030-1430. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs above fish in walk-in cooler. Observed raw beef above seafood and pork in reach in cooler. Person in charge rearranged both coolers. Provided storage level handout to person in charge. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 7 packages of salmon fillets fully thawed in reduced oxygen bags, not removed from their reduced oxygen environment before being fully thawed. See stop sale. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flip-top cooler: mussels (45F - Cold Holding); clams (50F - Cold Holding); shrimp (50F - Cold Holding); lobster (49F - Cold Holding); chicken (55F - Cold Holding); white fish (49F - Cold Holding); scallops (50F - Cold Holding) in flip-top cooler over night. Ambient air of flip-top cooler 45F. Digital read out shows 42.5F See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip-top cooler: mussels (45F - Cold Holding); clams (50F - Cold Holding); shrimp (50F - Cold Holding); lobster (49F - Cold Holding); chicken (55F - Cold Holding); white fish (49F - Cold Holding); scallops (50F - Cold Holding) in flip-top cooler over night. Ambient air of flip-top cooler 45F. Digital read out shows 42.5F See stop sale. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards heavily stained with food debris on flip-top cooler and prep table.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station at bar blocked by server trays. Employee removed trays unblocking hand washing station. Corrected On-Site

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 one food handler certificate for current employee per person in charge expired on 1/17/26. Person in charge marked employee down for training. Corrective Action Taken

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed an accumulation of dead flying insects in blue light glue trap above hand washing station near back door.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed food containers stored on shelf soiled with food debris and dust.

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. Observed 7 packages of salmon fillets fully thawed in reduced oxygen bags, not removed from their reduced oxygen environment before being fully thawed. See stop sale. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to partially repaired screen door. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed floor soiled underneath kitchen equipment with grease. Repeat Violation

Basic - Hole in or other damage to wall. Observed wall surrounding mop sink and back door frame heavily damaged allowing moisture to pool behind wall.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves and convection oven soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with black/green mold like substance.

Basic - Outer openings not protected with self-closing doors. Observed exterior screen door not self closing or tight fitting.

Basic - Screen in door torn/in poor repair. Observed screen door torn and partially repaired with tape.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is 0ppm. Person in charge set up a 3 compartment sink and it tested @ 75ppm. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler 1 hour; Lobster, clams, mussels, shrimp 45F; ( - Cold Holding) person in charge placed in walk in cooler. 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. Milk opened yesterday am not dated. Person in charge dated. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine is not dispensing sanitizer.

Basic - Floor tiles missing and/or in disrepair. Floor is missing floor tile under 3 compartment sink leaving an exposed hole in floor.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries slacking next to fryers. Still frozen. Person in charge placed in to reach in cooler. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. On bottoms of shelves.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar dishwasher machine testing at 0ppm. Showed them how to prime and it tested at 75ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw eggs over clams. Person in charge moved eggs to store properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler; Mussels 68F, scallops 51F, shrimp 52F, eggs 62F, cauliflower 62F, salsa 61F; ( - Cold Holding). Time could not be identified. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler; Mussels 68F, scallops 51F, shrimp 52F, eggs 62F, cauliflower 62F, salsa 61F; ( - Cold Holding). Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on mop sink. And spray hose is hanging in sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at bar hand washing sink. Person in charge replaced. 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. Establishment does not have training for newer staff.

Intermediate - Spray bottle containing toxic substance not labeled. Next to dish washer at bar. Person in charge labeled. Corrected On-Site Repeat Violation

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. Red snapper thawing in vacuum packed bags. Still frozen. Person in charge cut bags open. Corrective Action Taken

Basic - Cove molding at floor/wall juncture broken/missing. Missing at back door. Repeat Violation

Basic - Equipment in poor repair. 2 door reach in cooler is missing handle on door. Repeat Violation

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Side door screen not closed. Person in charge closed. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tests at Oppm. Person in charge set up 3 compartment sink and it tests at 75ppm. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee come in from outside and begin to place gloves on without washing hands 1st. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.23. Person in charge updated during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; Cream 45F, lobster 55F, eggs 55Fm scallops 53F, clams, mussels 58F; ( - Cold Holding) Time could not be identified, probably in cooler 2 hrs. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in bar not labeled. Person in charge labeled. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. In walk in freezer; Mac and cheese on floor. Person in charge picked up and stored properly. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Person in charge removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Container salt is in is soiled. Fan is soiled. Person in charge had employee empty and get new container of salt and take fan out of kitchen. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt on cookline not labeled. Person in charge labeled. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine is at 0ppm. Dish company fixed. Tests at 50ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed server put gloves on without washing hand 1st. Addressed immediately and person washed hands and placed gloves on. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At make in kitchen; Lobster 49F, mussels 49F, eggs 51F . Items in make overnight were above fill line. At server station; Butter 48F; ( - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make; Lobster 49F, mussels 49F, eggs 51F At server station; Butter 48F; ( - Cold Holding). All in coolers overnight Warning

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 at bar not dated. Person in charge dated. Corrected On-Site 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/ 4 + people on staff with no food manager. Manager showed up during inspection. Corrected On-Site

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

Basic - Dead roaches on premises. Observed 2 dead roaches under bar. Person in charge swept up. Corrected On-Site Warning

Basic - Food stored on floor. In walk in cooler cooler of fish on floor. Case of fish on floor in reach in freezer. Person in charge moved both items. Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Person in charge changed scoop. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in beans. Person in charge removed scoop. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning. Old labels on clean dishes on dish rack. Repeat Violation Warning

Basic - Plumbing system in disrepair. Faucet at sink is below the rim.

Basic - Single-service articles not stored inverted or protected from contamination. Cups at bar not inverted. Person in charge inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt not labeled. Person in charge had labeled. Corrected On-Site Repeat Violation