CADDY SHACK BAR & GRILL

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid in the kitchen on window sill, owner moved the can. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed lasagna in the reach in cooler on cook line that was made 5/16/26 does have a date mark on it, owner put a date on it. Corrected On-Site

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

Basic - Equipment in poor repair. Observed reach in cooler on cook line with torn gasket. Repeat Violation

Basic - In-use utensil stored in sanitizer between uses. Observed tongs in sanitizer bucket on the floor on the cook line next to the oven, owner removed the tongs. Corrected On-Site Repeat Violation

Basic - Screen in door torn/in poor repair - vermin present. Observed screen torn at back door to kitchen.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves are rusted and pitied. Repeat Violation

Basic - Water draining onto floor surface. Observed water dripping from reach in cooler in the bar area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution read at 0ppm, employee changed out solution new reading was at 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a pan of raw steak over cooked chicken in the reach in cooler on the cook line, owner moved steak to bottom shelf. Corrected On-Site

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. Observed bowled lasagna in the reach in cooler on the cook line not date marked, owner stated was pulled from the walk in freezer on 11/21/25.

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelf on the cook line with the microwave on it.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack of pans on the shelf in the dry storage area with water in between and air drying properly.

Basic - Equipment in poor repair. Observed torn gaskets in the reach in cooler on the cook line, owner stated a work order has been placed to be replaced. Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in a dirty pan, owner moved to have cleaned and sanitized. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Observed two tongs stored in a sanitizer bucket on the cook line, owner took out. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the reach in cooler next to the wall in the kitchen, owner placed one in the reach in cooler. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in the walk in cooler rusted and pitied. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizing solution on the floor next to the oven, owner corrected by placing on another container off the floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarellas cheese (56F - Cold Holding); stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the items were stored in the reach in cooler for approximately 1 hour. Employee placed the items stored above the fill line in the bottom section of the reach in cooler Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of the ice machine in the kitchen soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line and salad make area.

Basic - Floor soiled/has accumulation of debris. Floors under all equipment in the kitchen, bar area and walk in cooler/walk in freezer soiled.

Basic - In-use utensil stored in sanitizer between uses. Tongs stored in the sanitizer bucket on the cook line. Owner removed the tongs to be sanitized. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the cook line soiled. Employee cleaned the microwave. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under the hot holding unit on the cook line soiled.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on the cook line and the dishwasher area soiled.

High Priority - Raw animal food stored over canned/bottled drinks. Observed a container of raw chicken stored on top of kegs in the walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw quail stored over cut onions in the kitchen reach in cooler. Operator moved the onions. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw shrimp in the walk in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed commercially vacuumed sealed fish not removed from packaging in the cook line and walk in cooler. Operator willingly disposed of the product.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stacked above the fill line on the cook line: Sliced tomatoes (56F - Cold Holding); Sliced cheese (60F - Cold Holding). Operator stated it had been out for approximately 1hr and placed them in the reach in cooler. Corrective Action Taken

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 thawed commercially vacuumed sealed fish not removed from packaging in the cook line and walk in cooler. Operator willingly disposed of the product. Corrective Action Taken

Basic - Outer openings not protected with self-closing doors. Observed the exit door not self closing.

Basic - Unclean building components, attachments or fixtures. Observed black build up on the walk in cooler fan covers.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on can opener. Operator put through dishwash. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed debris on handsink employee stated using as dumpsink. Operator added bucket to area for dumpsink..

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed waitresses wearing wrist bands and watches on wrists.

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

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. Found at 25 ppm Must manually sanitize until Dishmachine is able to add sanitizer to 50ppm. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a pan of pasta in walk-in dated 9/29 . 8 days old. Manager discarded. Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed a pan of pasta in walk-in dated 9/29 . 8 days old. Manager discarded. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili (98F - Hot Holding); butter (119F - Hot Holding) on stove with no heat applied. Operator turned pn bring foods quickly to bring products to 165F Warning

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed a love in dining area with drink prep and ice bin where servers dip ice and no handsink available at this area. No conveniently located handsink at waitstaff food prep area. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice from 2 days ago not date marked in walk-in cooler. Manager date marked. Warning

Intermediate - Records/documents for required employee training do not contain all of the required information. Incorrect date of expiration. Manager corrected onsite. Corrected On-Site Warning

Basic - Accumulation of debris on exterior and interior of warewashing machine. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed water and or food debris buildup inside reachin coolers touching bottom of wine bottles at bar. Warning

Basic - Wood food-contact surface not properly sealed. Observed edging of bar over sinks at bar not sealed. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk-in cooler all foods above 41F. Truck came this morning. Manager opened adjoining freezer to help cool walk-in cooler to 41F quickly. Will monitor the unit and called for maintenance to recheck unit during inspection. pasta (46F - Cold Holding); fish (44F - Cold Holding) Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed bleach stored on floor beside gator aid drinks at bar.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handsink used as dump sink as evidenced by large amount of ice in basin of handsink at bar.

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. Employees not given form on 1st day of hire.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at waitstaff handsink.

Basic - Accumulation of debris inside warewashing machine. Observed slimy buildup in in Dishmachine well.

Basic - Floor soiled/has accumulation of debris. Observed old debris under the counters at bar.

Basic - Food stored on floor. Observed canned beer and soft drinks stored on floor at bar.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed hood system with one filter missing and large gap open to vent system over cookline.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed beer keg cooler with dirty water in bottom and wine bottles stored in contact with water.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken salad (44F - Cold Holding); tuna salad (44F - Cold Holding); Observed at cookline reach in cooler. Foods at front not at 41F or colder. Operator decreased temperature in holding unit.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink growth on upper plastic guard.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.plates at hall not protected or inverted on open wire shelving.

Basic - Dumpster rusted out on bottom. Observed heavy garbage sludge under and around dumpster. Dumpster completely rusted out along back. Garbage and gloves scattered around dumpster site.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at dishwash area.

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

Basic - Employee with no hair restraint while engaging in food preparation. Added hair net Corrected On-Site

Basic - Food stored on floor. Observed water bottles canned drinks on floor beside chemicals at bar.

Basic - Grease receptacle lid open, broken, or missing.

Basic - No handwashing sign provided at a hand sink used by food employees at handsink for waitress.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed Farm raised salmon without letter of pellet fed from supplier.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris on can opener blade and slicer blade guard.

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 Anastacio Brown and Walter Barker expired 10/13/21. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 unlabeled spray bottles next to Reachin Cooler . Operator corrected by labeling. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed debris on top of Dishwashing Machine. Employee corrected by cleaning. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank between kitchen entrance outside bar area not secure.

Basic - Cutting board has cut marks and is no longer cleanable. Observed a red and brown board with excessive cut marks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on slicer. Operator corrected by removing. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic drink glasses at wait station in dining room above soda machine wet nesting stacked on shelf.

Basic - Garbage on the ground and/or pad around dumpster. Observed sludge under dumpster and excessive flies and odor on shared dumpster pad.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed debris in microwave at center bar and in kitchen area in front of line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in Reachin Cooler on cooks line. Operator ordered from supplier and is waiting to receive. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed dust buildup on Walkin cooler fan covers.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unfinished floor in Walkin Cooler . As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-04-29: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-04-29: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in cold holding units at cookline. Warning - From follow-up inspection 2022-04-29: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in walk-in cooler. Warning - From follow-up inspection 2022-04-29: Time Extended