PALMIRA GOLF CLUB GRILL ROOM

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced cheese (49F - Cold Holding); cut tomato (49F - Cold Holding) held overnight in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (49F - Cold Holding); cut tomato (49F - Cold Holding) held overnight in reach in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle submerged in container of breadcrumbs. Operator removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed boiled eggs (50F - Cold Holding); cut tomato (50F - Cold Holding); sliced cheese (50F - Cold Holding) shrimp (50F - Cold Holding) in reach in cooler. Warning - From follow-up inspection 2025-12-03: Observed boiled eggs 50F and cut tomato 50F. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled eggs (50F - Cold Holding); cut tomato (50F - Cold Holding); sliced cheese (50F - Cold Holding) shrimp (50F - Cold Holding) in reach in cooler. Warning - From follow-up inspection 2025-12-03: Observed boiled eggs 50F and cut tomato 50F. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back area. Warning - From follow-up inspection 2025-12-03: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs were stored in a fliptop make table directly above corned beef and ham with no barrier. Chef moved to proper storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken skewers were stored directly above ground beef patties in the cook line cooler drawers. Cases of raw ground beef were stored above whole muscle-cut steaks in the walk-in cooler. Chef moved all items to proper storage. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of Purrell Surface Sanitizer was stored next to a slicer that was in use with employee actively slicing meat. Chef moved chemical away from the food. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to the cook line.

Basic - In-use ice scoop stored on soiled surface between uses. At server station, ice scoop was stored in a soiled holster.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. In-use ice cream scoop was in a dipper well with no running water. Chef removed utensil and turn the water on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (48F - Cold Holding); turkey (47F - Cold Holding) in reach-in cooler across from cook line. The chef moved the ham and turkey to another reach-in cooler on cook line. Corrective Action Taken

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.

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

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Consumer advisory present. Asterisks are present on all required menu items except for burgers, which are cooked to order. Chef stated he will have menus corrected. Suggest having a staff member write asterisks by hand on all menus until corrections can be made.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at server station. No paper towels observed at the bar hand sink.

Intermediate - Spray bottle containing blue substance not labeled.

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. Swordfish was in the reach-in cooler thawing and had not been cut open. Employee discarded the product. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over ready-to-eat cooked beef chili in walk-in freezer .

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) on service station counter near coffee prep. Also in bar area. Operator discarded the chemicals. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle right side bar soiled.

Intermediate - Handwash sink not accessible for employee use at all times. In front of house drink service station, cart is blocking handwash sink. Also handwash sink bar area with glass washing equipment inside. Operator cleared both sinks for use. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured outside back door of kitchen.

High Priority - Toxic substance/chemical improperly stored. Sanitizer tablets stored next to drinks for guests in front bar area.

Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over cutting boards on main cook line. Operator moved below food prep equipment. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored with food on dry storage racks in back of kitchen. Operator removed the spray bottle of chemicals. Corrected On-Site

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 beef chili and cooked bean soup previously frozen and thawed not properly date marked to track refrigeration times. Per operator, both foods were frozen the day after production and thawed 24 hours ago, still labeled with original date. Both labels were updated with appropriate date marking. 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 drink and personal items stored with food on bottom shelf of cook line. Operator removed items food storage area. This is a repeat violation from 1/31/2022. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Boxes of single service utensils and plates stored on floor in back hallway storage area. Warning - From follow-up inspection 2022-02-02: Time Extended