THE LANDING STRIP TAVERN

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw shrimp in walk-in cooler. Person in charge placed chicken on bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained with food debris. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ahi tuna salad on menu missing identifier indicating tuna is undercooked. Discussed with person in charge. Warning

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining dry storage shelves.

Basic - Equipment in poor repair. Observed walk-in cooler door does not close tightly against frame.

Basic - Food stored on floor. Observed bag n box sodas on floor near machine and in dry storage. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed walk-in cooler shelves made from unsealed wood. Observed unsealed wooden pallets used on floor of walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with food debris.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine at zero ppm. Employees remade wiping cloth buckets at 100ppm chlorine. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler over night; Reach in cooler; chicken, steak, tuna, mahi, burgers, blue cheese, salmon, cheese, bruschetta 52F; ( - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler over night; Reach in cooler; chicken, steak, tuna, mahi, burgers, blue cheese, salmon, cheese, bruschetta 52F; ( - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge washed can opener. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Next to walk in cooler #1; unlabeled spray bottle. Person in charge labeled. Corrected On-Site

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. Salmon thawed in vacuumed sealed bag. Bag blearily state to keep frozen and removed from bag before thawing.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath door by walk in cooler #1.

Basic - Food stored on floor. Oil on floor in dry storage. Person in charge moved oil to shelf. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in front of dish machine has unsealed concrete.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; mahi 45F, burgers 50F, cheese, blue cheese 47F, beef 46F, salmon 50F, chicken 48F, bruschetta 45F, steak 44F In tall cooler overnight; shrimp 45F; ( - Cold Holding) #2 walk in cooler; burgers, steak 46F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; mahi 45F, burgers 50F, cheese, blue cheese 47F, beef 46F, salmon 50F, chicken 48F, bruschetta 45F, steak 44F In tall cooler overnight; shrimp 45F; ( - Cold Holding) #2 walk in cooler; burgers, steak 46F; ( - Cold Holding) Repeat Violation Admin Complaint

Basic - Equipment in poor repair. Reach in cooler on cooks line is not keeping food cold. Temperature is 46F.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing cove molding on entrance to dry storage.

Basic - Standing water in bottom of reach-in-cooler. In bottom of reach in cooler, there is water. Everything is out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish (49F - Cold Holding); crab cake (54F - Cold Holding); shrimp (49F - Cold Holding) in reach in cooler on cook line. Person in charge placed ice bag on product. Observed house made slaw (66F - Cold Holding); house made dressing with cut tomatoes (65F - Cold Holding) person in charge voluntarily disposed of product. Corrective Action Taken Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed no monitoring or documentation of temperatures of non continuous cooked chicken wings.

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed chicken wings non continuous cooked without written procedures. Provided blank copy to person in charge. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed partially cooked chicken wings packed into five gallon containers right after coming from fryer. Person in charge placed on to sheet pans in freezer. Corrective Action Taken Warning

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/ Observed Don Wade food managers certification expired in 2024. Person in charge stated class being scheduled to up date everything. Corrective Action Taken

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/ Observed no food manager present with more than four food employees.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for time as a public health control. Person in charge had time labels on several products on cook line and expo indicating products kept on four hour time control. Provided blank written procedures. Corrective Action Taken

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. Observed some staff hired for more than 60 days missing proof of food safety training.

Basic - Food stored on floor. Observed cooking oil stored on floor.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand washing stations in male and female restrooms missing hand washing signs. Provided digital hand washing sign.

Basic - Silverware/utensils/dishes dried with a towel/cloth. Observed dish employee drying plates with a towel. Discussed with person in charge.

Intermediate - Hot water supply not maintained during peak periods. Establishment does not have hot water at all. Warning

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is missing food safety certificates. Per person in charge they are at the office. Warning - From follow-up inspection 2023-07-13: Time needed to train employees. Time Extended

High Priority - Food stored in ice used for drinks. See stop sale. Juices in drink ice.

High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bags with ice in them laying directly on fish in walk in cooler.

High Priority - Stop Sale issued due to adulteration of food product. Drink ice. Juices were in it.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish in walk in cooler had non food grade bags touching.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler dated 7.11 Shrimp 47F; ( - Cold Holding) Reach in cooler #2; tomatoes, chicken, cheese, blue cheese, sandwich meat 45-50F In mini cheese 60F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler dated 7.11 Shrimp 47F; ( - Cold Holding) Reach in cooler #2; tomatoes, chicken, cheese, blue cheese, sandwich meat 45-50F In mini cheese 60F. All food in cooler overnight. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 130F; ( - Hot Holding). Person in charge reheated to 135F. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is missing food safety certificates. Per person in charge they are at the office. Warning

Basic - Floor area(s) covered with standing water. Floor has water on it from sink.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven doors. Person in charge moved tongs. Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler. Both reach in cooler #1 and reach in cooler at end of line in front of dish have standing water.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen floors have exposed concrete.