HURRICANE DOCKSIDE GRILL

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. At both bars 0 ppm. Operator replaced sanitizer. Rechecked 50 ppm Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Kitchen and bathroom cleaner stored next to drink cups at the bar operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Look white cutting board on cook line soiled. Red and blue small cutting board in the kitchen hen Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen area and back outside dining area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents at cook line soiled. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish drying rack Repeat Violation

Basic - Equipment in poor repair. Microwave interior piece of door missing.

Basic - Floor area(s) covered with standing water. At the bar.

Basic - Floor soiled/has accumulation of debris. Floor at cook line soiled. Repeat Violation

Basic - Hole in or other damage to wall. Holes in wall in dry storage Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line reach in cooler gasket at cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. reach in cooler at cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm operator changed water. Rechecked 200 ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from night prior. Blu Cheese Sauce (49F - Cold Holding); Ranch (48F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from night prior. Blu Cheese Sauce (49F - Cold Holding); Ranch (48F - Cold Holding) Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board and small white cutting board soiled in the kitchen Soda nozzle at the bar soiled Fryer baskets soiled Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above prep table soilrf

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls on shelf in the kitchen area. Operator inverted. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses on top of microwave. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish drying rack Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor by cook line soiled. Repeat Violation

Basic - Hole in or other damage to wall. Holes in the wall by hand washing sink in the kitchen

Basic - Light not functioning. One bulb cook line. Operator replaced. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior flat top grill and fryers soiled. Reach in cooler Gaskets in the kitchen soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen soiled. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in the kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cool line soiled Wall across from hand washing sink I the kitchen soiled.

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic pram sauce 53° - spicy horseradish sauce 59° -Pulled from walk-in 90 minutes prior. Operator move to walk-in cooler for quick cool. - suggested time plan for sauces. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line. - interior of fryers and baskets Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -commercially processed sauces on expo

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

Basic - Buildup of food debris/soil residue on equipment door handles. - cold holding units across fryers Repeat Violation

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. -salmon , tuna, snapper all dated 10/14/24

Basic - Floor soiled/has accumulation of debris. - floor under fryers - floor under dish machine. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - interior of auto -shams - all microwave on cooks line - baking oven on cooks line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - speed racks -Exterior of auto-shams -Exterior of fryers -exterior of cooking equipment on cooks line. - hood filter over grills

Basic - Reach-in cooler and freezers interior/shelves have accumulation of soil residues. - units across fryers Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw shrimp stored in front of raw beef in low boy cold holding unit. Corrected On-Site

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

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. - 3 new hires

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 black/green mold-like substance in the interior of the ice machine/bin. -ice machine in kitchen -ice machine at patio service bar

Basic - Buildup of food debris/soil residue on equipment door handles. - alto- sham Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. - tank at patio bar Corrected On-Site

Basic - Floor soiled/has accumulation of debris. - under dish machine Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line Corrected On-Site

Basic - Light not functioning. - light in prep

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cold holding unit on cooks line.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over cooked chicken wings in reach in cooler on cooks line Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - 3 spray bottles of cleaner hanging hand sink at outside bar. 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 milk in walk-in cooler Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - red cutting board on cooks line - interior of fryers Repeat Violation

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

Basic - Ice buildup in walk-in freezer. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. -White cutting boards on cooks line Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of oven in back area. -Hood filters - wall behind cooking equipment on cooks line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - Red Bull stored in reach drawer on cooks line. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - on cooks line

High Priority - Toxic substance/chemical improperly stored. -spray bottle of cleaner and gallon bleach stored on shelf in Dish area. 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 milk open on Monday

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards on cooks line. -Soda nozzle at front bar. Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -Hand sink at front bar Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line. Ice chute at drink station in service area.

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

Basic - Accumulation of debris on exterior of warewashing machine.

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. Salmon, snapper, tuna, Mahi Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Small Red and white cutting boards

Basic - Floor tiles missing and/or in disrepair. Floor on cooks line missing grout.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored at char grill.

Basic - Light shield damaged/in disrepair. Dry storage area

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of double oven in prep area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line soiled. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several missing ceiling tiles dry storage rooms. Hole in ceiling by shelf with sauce.

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 commercially packaged label , remain frozen in reduced package no longer frozen and not removed from packaging. Manager began opening packages. Corrected On-Site

Basic - Light shield damaged/in disrepair. Several light shields missing, from kitchen and dish room area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in cooler across from fryer soiled. Gasket in multiple reach in cooler on cooks line soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls by dish machine soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Makeline cooler cutting board

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked ribs inside walk in cooler

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -dry storage area

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

Basic - Floor soiled/has accumulation of debris. -grease behind friers

Basic - Stored food not covered. -dry seasoning inside dry storage room

Portable fire extinguisher gauge in red zone. For reporting purposes only. Type k inside prep area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut lettuce in prep cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Spoon in handsink on cookline. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Flour 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. Manager cut open packages. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Over prep table.

Basic - Equipment in poor repair. -Reach in freezer gasket.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cart in kitchen. -Exterior of oven.