BEANIES BAR SPORTS GRILL

High Priority - Dented/rusted cans present. See stop sale. One dented can of pork and beans on dry storage shelf.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves to work with food without washing hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch burger buns with bare hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment open, operating, and serving the public. License expired 2/1/2026. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken wing 48 F in reach in cooler for 3 hours, Cut tomatoes 69 F on counter for 20 minutes. Employee placed items in walk in cooler at time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda gum at bar. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Bottle in hand wash sink at bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink across from office.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled above 3 compartment sink. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Ceiling tile missing. Ceiling tile missing above ice machine. Repeat Violation

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs handle in dressing.

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

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink across from office.

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pasta in walk in cooler. Employee relocated at time of inspection. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding: mashed potatoes 114 F, Per employee mashed potatoes have been on steam well for 6 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: mashed potatoes 114 F, Per employee mashed potatoes have been on steam well for 6 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Slicer parts and spray bottle with pink liquid in Handwash sink near 3 compartment sink.

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+ employees working with no certified food manager on site. Repeat Violation

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and multiple items in walk in cooler. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled With pink liquid in Handwash sink next to 3 compartment sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Repeat Violation

Basic - Ceiling tile missing. Above ice machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on condiment prep area near soup station and on shelf over reach in cooler in kitchen.

Basic - Floor soiled/has accumulation of debris. Floor soiled under equipment in kitchen.

Basic - Food stored on floor. Bulk pickles on floor in walk in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen on cooks line. Repeat Violation

Basic - Single-service articles improperly stored. Multiple bulk boxes of Togo items on floor under soup station.

High Priority - Dented/rusted cans present. See stop sale. One dented can of tomatoes.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above cut carrots in reach in cooler on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 60 F, cut tomatoes 59 F, Peppers and onions 45 F- retemp 42 F, cheese 56 F- retemp 43 F in reach in cooler across from grill. Employee placed in ice. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle next to soda boxes. Employee removed at time of inspection. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to establishment at time of inspection. Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Miguel Cervantes

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda gun at bar. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink near dish machine. Employee removed at time of inspection. Corrected On-Site

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 4+ employees working with no certified food manager on site.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink on cook line.

Intermediate - No soap provided at handwash sink. At handwash sink on cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in walk in cooler not date marked. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Ceiling tile missing. Above ice machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted, employee inverted at time of inspection. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at soda machine. Repeat Violation

Basic - Food stored on floor. Sauces and oils on floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee removed at time of inspection. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water. Employee placed in walk in cooler. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on table.

Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 57 F, cut lettuce 47 F in reach in cooler on cook line. Employee placed on ice. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-11-06: Cut leafy greens 42 F, cheese 46 F in reach in cooler. manager placed cheese on ice and in walk in cooler at time of inspection. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda machine. Soda guns at bars. Repeat Violation Warning - From follow-up inspection 2024-11-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in walk in cooler not date marked. Warning - From follow-up inspection 2024-11-06: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Warning - From follow-up inspection 2024-11-06: Ice machine. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. Repeat Violation Warning - From follow-up inspection 2024-11-06: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table with condiments. Warning - From follow-up inspection 2024-11-06: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting over soda machine. Repeat Violation Warning - From follow-up inspection 2024-11-06: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Container of pickles on floor in walk in cooler. Repeat Violation Warning - From follow-up inspection 2024-11-06: Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 Compartment Sink tested 0ppm Quaternary ammonia, operator remade tested 200ppm Quaternary ammonia. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 52 F- retemp 50 F, beef 52 F- retemp 50 F, corn beef 46 F- retemp 43 F, cut tomatoes 46 F- retemp 41 f in reach in cooler, operator placed on ice. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Repeat Violation

Basic - Ceiling tile missing. Ceiling tile missing next to office.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on top of beans in dry storage. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee prepping food with no hair restraint. Employee with no beard guard/restraint while engaging in food preparation. Observed employees cooking food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink. Repeat Violation

Basic - Food stored on floor. Container of flour on floor, employee removed off floor at time of inspection. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave over steam table.

Basic - Old labels stuck to food containers after cleaning. Old label on container above 3 Compartment Sink.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cheese and celery in reach in cooler. Repeat Violation

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed employee leave cup in sanitizer for less than 30 seconds, operator placed back in sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 48 F, Beef 51 F, operator placed on ice. Corrective Action Taken Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Soda gun at bar. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in walk in cooler not date marked. Operator dated at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled above 3 Compartment Sink. Operator labeled at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen. Operator removed at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones and wallet above prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at bar. Repeat Violation

Basic - Food stored on floor. Bread on floor in walk in cooler, and flour on floor in dry storage. Operator removed items at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink next to fryers. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over sauces in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 46 F- retemp 45 F, beef 51 F-retemp 42 F, chicken 46 F-retemp 43 F, ham 44F- retemp 40 F, cut lettuce 46 F- retemp 46F, cut tomatoes 51 F- cut 43 F in reach in cooler. Operator placed items on ice and in freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Microwave next to walk in cooler. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and pasta in walk in cooler not date marked, operator date marked at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Ceiling tile missing. Ceiling tile missing near office. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machine.

Basic - Food stored on floor. Container of croutons on floor next to 2 compartment sink, operator removed at time of inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on cart handle. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 97 F, operator emptied water at time of inspection. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in coolers on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwash sink near fryers.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in freezer. Operator removed at time of inspection. Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and soda gun at bar area. Repeat Violation Warning - From follow-up inspection 2023-01-11: Soda gun at bar area. Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled next to 3 Compartment Sink. Repeat Violation Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Above entry way into the bar near office. Repeat Violation Warning - From follow-up inspection 2023-01-11: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2023-01-11: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 2 6.4 lbs of diced tomatoes dented on seams

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. , cut tomatoes 44 F- retemp 40F, ham 46 F- retemp 46F, operator placed in walk in cooler. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar handwash sink.

Intermediate - No soap provided at handwash sink. No soap at front and back bar handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled next to handwash sink in back bar area. Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Hood soiled with grease build up.

Basic - Ceiling tile missing. Ceiling tile missing in dry storage area.

Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom and women restroom missing covered trash can.

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

Basic - Damaged/spoiled/recalled food not properly segregated. 2 6.4 lbs of diced tomatoes dented on seams.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in freezer not segregated from restaurant food

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep table on cook line, employee removed at time of inspection. Employee hat on soda boxes. Corrective Action Taken

Basic - Food stored on floor. Raw chicken stored on floor in walk in cooler, operator removed at time of inspection. Olive oil store on floor under table near dry storage area. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On cook line, operator removed at time of inspection. Corrected On-Site Repeat Violation

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 sitting in ice in bar area, employee removed at time of inspection. Corrected On-Site

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at back bar handwash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. hood filters soiled with grease build up.

Basic - Single-service articles improperly stored. Paper towels stored on floor near wait station.

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Metal containers and bottle of bleach stored inside handwash sink. Ware washing area. Operator relocated items at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing toxic chemical without label. Located in servers area.

Basic - Cutting board has cut marks and is no longer cleanable. Deep groves in cutting board, no longer cleanable. Repeat Violation

Basic - Food stored on floor. Marinara sauce stored on the floor inside walk in cooler. Operator relocated item at time of inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Operator relocated item at time of inspection. Corrected On-Site Repeat Violation