SEASIDE GRILL

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake Batter 52f, Home fries 57 sitting out on cooks line. Employee states they keep in cooler and he had products out of cooler earlier when he was moving items around. Items were placed in cooler to rapid chill Corrective Action Taken - From follow-up inspection 2026-05-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine deflector is soiled - From follow-up inspection 2026-05-21: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Cookline reach in freezer and cooler handles have build up. Cookline drawer gaskets has old food debris - From follow-up inspection 2026-05-21: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Reading 0ppm. Primed and ran 3 times. Now 100ppm Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. On food storage shelf above jam. Educated chef

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa with date 9/12. Today is 9/23

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa. Chef threw away

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath on cooks line for 30 mins. Chef moved to cooler to rapid chill 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 to operator 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. Fish is still frozen. Chef removed from packaging Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Cook line cooler has soil residue. Ice bin deflector shield is soiled

Basic - No handwashing sign provided at a hand sink used by food employees. On cooks line Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line cooler is soiled.

Basic - Standing water in bottom of reach-in-cooler. Cook line cooler has standing water

Basic - Time/temperature control for safety food thawed in an improper manner. Beef and grouper bites sitting out on counter to thaw. Chef moved to cooler Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut Avocados with avocados with stickers in same container.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee go from dirty dishes to clean dishes without washing hands. Spoke to manager about hand washing violations.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cheese in cooks line cooler. Raw shrimp over ham in prep reach in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 73f. In pre portioned cups. Advised chef to add to time plan

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce at 94f. Spoke to chef. States he would like to keep on time plan. Provided form to manager. Sauce in service for 2 hours.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu- eggs Benedict. Employee added asterisk Corrected On-Site

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. Coleslaw in cooks tall 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. Bowl in coleslaw. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line hand sink Repeat Violation

Basic - Silverware/utensils dried with a towel/cloth. Dishwasher using cloth to dry clean dishes. Educated employee

Basic - Stored food not covered. Ham in back prep cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over mustard Corrected On-Site Repeat Violation

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

Basic - Standing water in bottom of reach-in-cooler. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Dispenser is diluting sanitizer. Advised for technician to look at. Operator has bleach and set up chlorine for buckets Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of Egg yolks over American cheese Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 68° pancake mix for 30 mins Whipped butter and butter pats found at 76° pats approximately for 1 hour Advised to rapid chill and recommended utilizing time plan. Emailed written time plan to operator

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Eggs Benedict on menu needs asterisk for poached eggs. PIC started to add asterisks on menu in marker Corrective Action Taken

Basic - Food stored on floor. Fryer oil on cook line

Basic - No handwashing sign provided at a hand sink used by food employees. On cooks line

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Advised to remake buckets on cooks line

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. Manager primed and is now reading 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled Eggs -47F , Sliced tomatoes -46F. Chef stated items were stocked 2.5 hours ago. Advised to rapid chill. Rechecked and items are now reading 39F. 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. Gallon of milk. Labeled during inspection Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Restaurant has just reopened after being closed and its business license was just reinstated with DBPR. All new employees were hired. Restaurant has just been open since 12/12/23, 2 days ago.

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 form for all new employees to sign. 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. Slits were added to partially frozen snapper. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice bucket not stored inverted or in a protected manner. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet Rags on cutting board. Chef disposed of rags. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Bucket was remade and now reading 200ppm Corrected On-Site