CITRUS GRILLHOUSE

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. Reading 0ppm. Swapped chemicals. Now reading 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (47F - Cold Holding) In service for 30 minutes. Chef moved to rapid chill Corrective Action Taken

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Milk

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 bay sink reading 500ppm++ . Advised to add water to solution and have ecolab look at dispenser Corrective Action Taken Repeat Violation

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. Chef is unsure of when it was opened . Milk was discarded Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink evidenced by ice in hand sink at outside bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 bay sink

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic containers Corrected On-Site

Basic - Food stored on floor. Case of bread on floor walk in freezer Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pesto (52F - Cold Holding); blue cheese (51F - Cold Holding) In top portion of grill cooler. Employee states items have been there for 20 mins. Items moved to rapid chill Corrective Action Taken Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 bay sink reading 500ppm++ Chef added more water. Now reading 400ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle and cardboard boxes blocking hand sink next to dish machine. Chef moved items. Strainer in hand sink at outside 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. 2 new hires. Manager had form and employees signed Corrected On-Site

Basic - Ceiling tile missing. Above dish machine

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Main dishwasher reading 0ppm. Primed and ran multiple times. Machine is not in use at time of inspection. Operator has 3 bay sink set up. Ecolab was called during inspection

Basic - Food stored on floor. Bags of ice in freezer

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

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

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Orange hose at mop sink Repeat Violation - From follow-up inspection 2025-06-17: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For orange hose. - From follow-up inspection 2024-12-19: Operator ordered Time Extended

Intermediate - - From initial inspection : 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. Milk - From follow-up inspection 2024-07-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. - From follow-up inspection 2024-07-03: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-07-03: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Above dishwasher - From follow-up inspection 2024-07-03: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack wire shelf - From follow-up inspection 2024-07-03: Time Extended

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. Dishmachine at outside bar. Out of sanitizer Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over milk reach in cooler Corrected On-Site

High Priority - Spray hose at mop sink lower than flood rim of sink.

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. Milk. Reach in cooler

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/ Manager Kristi showed up during inspection 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. Scott Varricchio. Expired manager card. No food handler card

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

Basic - Ice scoop handle in contact with ice. Inside bar Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

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

Basic - Light not functioning. Under hood fan

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-08-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty - From follow-up inspection 2023-08-23: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef burgers 47/48f and butter 50/52f in 2 door cooler at cook line at cook line. Discussed keeping lids on cooler. Food moved to walk in freezer. Beef 37/38 and butter 40/42f after 30 minutes. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Truffle butter at cook line for lunch. Time marked. 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. Provided, printed and posted. 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. Blank form provided.

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

Basic - Ice scoop handle in contact with ice. Removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 door reach in cooler at cook line. Thermometer provided. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt. Hoods and top of dish machine.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler, sliced blue cheese 49/50f in top of stacked container above to cold zone of cooler for 1.5 hours. Lid open and across from grill. Cheese moved to walk in freezer. Discussed cold holding with manager on duty. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with hose attached at mop sink. Showed picture to manager of vacuum breaker.

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink at outside bar. Strainer removed and sink cleaned. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on lunch menu without asterisk denoting that it's an undercooked/raw product. Manager updated menus during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer/cleanser. Labeled. Corrected On-Site

Basic - Ceiling tile missing. Near back door.

Basic - No copy of latest inspection report available.

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. Employee touched toasted bun and sliced onion for immediate service with bare hands. Owner directed employee to put on gloves and use new bun. Corrected On-Site

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Aquaculture letter received from purveyor and received during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At center cook line cooler flip top open, raw ground beef 50/51° and sliced cheese 49/50° for 1 hour per employee. Food moved to walk in freezer to facilitate rapidly chilling to -41°. Discussed keeping lid closed and various types of containers. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. With hose attached at splitter.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can and linen bag. Moved. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Hats put on. Corrected On-Site

Basic - Food stored on floor. Cambro containers on walk-in floor. Moved to shelf. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. At outdoor bar. Removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Bucket moved to shelf. Corrected On-Site Repeat Violation