TROPICAL GRILL

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided the operator with DBPR Form HR 5025-131. The operator posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The fan guards in the walk in cooler soiled with mold-like substance.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer- raw comminuted beef over onions rings and French fries In single door reach in cooler - raw beef and fish over coleslaw

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer > 200 ppm, corrected to 100 ppm. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook came in from outside, washed hands in 3 compartment sink. Discussed proper hand wash with operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets soiled Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bever on lift top cooler, operator discarde Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Fry baskets

Intermediate - Handwash sink not accessible for employee use at all times. Pot in hand wash sink , operator removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, moved to bottom shelf Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Priority: Intermediate - From follow-up inspection 2024-05-20: Time Extended

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cook line > 200 ppm,

Intermediate - Food-contact surface soiled with food debris. Fry baskets Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cutting board, operator removed 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. Ahi tuna, thawed in package, discussed with person in charge

Basic - Employee with ineffective hair restraint while engaging in food preparation. Waist length Pony tail on one cook,

Basic - Floor soiled/has accumulation of debris.

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On counter next to clean dishes, French fries, moved to lower shelf Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Spatulas, whisks by lift top cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small black refrigerator- shredded cheese (50F - Cold Holding); cream (51F - Cold Holding)moved back to walk in cooler Corrective Action Taken

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/ Jason Dean

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came into truck and put gloves on without washing hands and started handling chicken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over dressings in reach in cooler, raw burgers moved Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink has cutting board and bucket on top of it, items removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Bucket of clam meat on floor Bucket of fish on floor All items have been put in walk in cooler on a shelf Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Clam meat in standing water, water temperature 63F Lobster meat in standing water, water temperature 62F Fish in standing water, water temperature was 62F Operator put all items in walk in cooler after taking items out of water Corrective Action Taken

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. Touched face mask no hand wash, operator touched face no hand wash. Discussed the importance of washing hands and proper procedure

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar 50°F cold hold,half and half 51°F cold hold, That they had the foods held on the counter for a little while. Operator moved items to a different cooler until they can be certain that the unit is working properly

Intermediate - No soap provided at handwash sink. Used soap from 3 compartment sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and lighter stored above cook line. Operator moved the items from the cook line. Corrected On-Site

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

Basic - Unnecessary items/unused equipment on the premises. Soiled pot behind food truck