GATOR BAY BAR & GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw tuna over sauce. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Coleslaw 56f. Less than 4 hours. Cook placed on ice. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler.

Basic - Stored food not covered. -Pickles in walk in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw ahi over sauces. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomato 58f, Cut lettuce 60f. Less than 4 hours. Advised to rapid chill. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored by flour and over hot sauce. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Coleslaw 68f. Less than 4 hours. Advised to rapid chill.

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. John.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Chili.

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. -Partially frozen tuna. Corrected On-Site

Basic - Reuse of single-service or single-use articles. -Bagged French fries in cardboard chicken box. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomato 66f, Ham 61f. Less than 4 hours. Advised to rapid chill. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -Potato salad scoop.

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. -Tuna.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Chest freezers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind flat grill and fryers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 51f, Ham 57f. Less than 4 hours. Advised to rapid chill. 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 - 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 - Bowl or other container with no handle used to dispense food. -Potato salad scoop. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -By fryers. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 58f, Cut tomato 62f. Less than 4 hours. Advised to rapid chill. Manager added ice. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili, cooked shrimp.

Basic - Bowl or other container with no handle used to dispense food. Chili scoop. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In reach in cooler Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -By fryers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 52f. Less than 4 hours. Advised to rapid chill. Cook added ice. AÂ "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" Corrective Action Taken Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. -Handsink in kitchen. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Under fryers.

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

Basic - Reuse of single-service or single-use articles. Plastic cups stored in chicken wing box.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By fryers. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored on beer keg. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 58f, Cut tomato 60f. Less than 4 hours. Advised to rapid chill. Manager added ice bath. Corrective Action Taken Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer to right of fryers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Around and behind fryers. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 48f, Ham 48f. Less than 4 hours. Advised to rapid chill. Manager moved product to different unit. AÂ "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By kitchen entrance. Corrected On-Site

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

Basic - Soiled dry wiping cloth in use.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By fryers.

Basic - Worn, torn and/or soiled floors/carpeting. Under fryers. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 48f. Less than 4 hours. Advised to rapid chill.

Intermediate - Handwash sink not accessible for employee use at all times. Plastic container in handsink by kitchen entrance. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under fryers.

Basic - No handwashing sign provided at a hand sink used by food employees. Mens bathroom.

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