GRAND HARBOR GOLF AND BEACH CLUB

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags have dates. Educated manager Corrective Action Taken - From follow-up inspection 2026-03-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device and soap provided at handwash sink on cooks line - From follow-up inspection 2026-03-02: Time Extended

Intermediate - - From initial inspection : 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. Tempura shrimp. Manger advised employee to add new date Corrective Action Taken - From follow-up inspection 2026-03-02: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance on the interior shield of ice machine. Advised manager to wipe down Corrective Action Taken - From follow-up inspection 2026-03-02: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (46F - Cold Holding); cooked chicken (46F - Cold Holding) in service 3hours in Cook line cooler drawers. Advised to move to freezer to rapid chill. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Reading 197f

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees cup in reach in freezer Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar glass dish machine. Operator has work order in place. They are not using machine

High Priority - Non-food grade paper/paper towel used as liner for food container. Lining containers of fish on cooks line

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken breast on cooks line at 115f. For 1 hour Advised to reheat Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator . For sushi rice

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board next to slicer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse with flour on shelf. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In servers station cooler Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. Corrected On-Site

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. Cream in reach in cooler Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. In bulk flour bin Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers on rack

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Starbucks coffee cup in reach in freezer

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. 1. Unwashed avocados with ready to eat diced tomatoes. 2. Unwashed produce over washed and cut lettuce in walk in cooler Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2023-11-01: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-11-01: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna over pasta in walk-in cooler. Seared tuna over sauce in reach in cooler. Moved to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 54f and cheese 53f for 20 minutes at grill station. Both moved to reach in cooler drawer. Corrective Action Taken

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. Printed and provided. Corrected On-Site

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

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. Provided for newer employees and dishwashers. Corrective Action Taken

Basic - Cloth used as a food-contact surface. On sushi rice. Removed. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area.Kitchen. Move to other area. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Removed to air dry. Corrected On-Site

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

Basic - Waste line missing at soda gun holster. At bar.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer at multiple stations. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter at 108/114f at cook line hot hold area. Moved to walk in cooler to chill to -41f. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Slicer blade guard. Cleaned and sanitized. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Knives in hand sink. Removed and sanitized. Corrected On-Site

Intermediate - No soap provided at handwash sink. At mens restroom. Soap provided. 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.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table. Removed. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Moved to sanitizer solution. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed new bar installed inside dining room with all condiments, glassware and drinks in dining room. Hand wash sink insert with no plumbing attached is observed at bar. Ice bin for scooping ice is observed. Manager states bar installed less than a month ago. Warning - From follow-up inspection 2022-04-26: Plans have been submitted on 4/12/2022 and are in queue to be reviewed. Confirmed with T.T. at plan review. Time Extended

High Priority - Toxic substance/chemical improperly stored. Gallon of alcohol sanitizer on prep table. Corrected On-Site

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

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. Creamer. Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Left side of line cooler not maintaining temperature. No TCS foods in unit at this time