BONITA BAY CLUB BREEZEWAY

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2026-05-22: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone then dirty plates going into dishwasher, then touched clean plates without washing hands. Discussed proper handwashing with operator. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs placed over ancho paste in walk in cooler. Operator moved to proper storage. 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. Employee training for Carolyn Plesa 1-31-2022 and Daniel Arruda 1-31-2022 along with others are expired.

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks unsecured next to back in box storage.

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple plastic Containers wet nesting on dish rack.

Basic - Food stored on floor. Multiple cases of Island oasis mix stored on floor in freezer.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on dirty surface stored on ice bin in bar.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour with handle touching food between cook line and dishwashing station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs were stored on wire shelving above buckets of soup in the walk-in cooler. Operator directed employee to rearrange for proper storage for food safety. Corrective Action Taken

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. Printed poster for Operator during the visit. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Provided poster to Operator during the visit. Corrective Action Taken

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employee personal beverages, bags and clothing stored with food and equipment in multiple areas. Discussed with Operator the importance of a designated area for personal item storage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal bottled water on the cook line immediately next to food. Chef removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop stored in rock salt with the handle in the product. Chef removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw white fish in walk-in cooler. The chef moved the raw fish to other side of walk-in cooler. Corrected On-Site

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area. The chef placed paper towels at handwashing sink in prep area. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons not inverted on soup table as you walk in kitchen.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from self cooker not cold holding but all items in reach-in cooler is on ice. Corrective Action Taken

Basic - Duct tape used to repair nonfood-contact surface. Observed blue duct tape used on ice machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

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

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open drink of Mountain Dew in stand up reach-in cooler in weigh station beside coffee maker.

Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed less than 160F on plate surface. Operator called technician. Corrective Action Taken Warning - From follow-up inspection 2024-01-26: Observed less than 160F on plate surface. Observed 155F on plate surface. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line reach-in cooler far right near fryers, cooked shrimp salad (51F - Cold Holding); cooked corned beef (52F - Cold Holding); cooked turkey (53F - Cold Holding); blue cheese crumbles (48F - Cold Holding) for three hours. Cook line far left reach-in cooler near grill: ; raw ground beef (46F - Cold Holding); raw chicken (51F - Cold Holding) for three hours per operator. Operator called technician and iced down foods for quick cooling. Technician arrived at time of inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. In bar area, both handwash sinks used to store clean utensils.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler soiled with accumulated of dust.

Basic - Single-service articles improperly stored. Single service coffee filters stored uncovered in service station outside of kitchen. Boxes single service cups and lids on floor in side kitchen dry storage room. Boxes single service gloves stored under shelves in back dry storage room.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in prep area left of cook line soiled with accumulation of food debris. Operator sent to dishwashing area for proper cleaning and sanitizing. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by front ice machine obstructed by cleaning equipment. Operator cleared equipment from sink area. Corrected On-Site

Intermediate - No soap provided at handwash sink by cook line left. Operator replaced soap. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Two unsecured tanks in back storage room. This is a repeat violation from 5/19/2022 and 1/14/2022. Repeat Violation

Basic - Food stored on floor in walk-in freezer. Under shelving, boxes hot dog buns and ice cream mix stored on floor.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 136F) after running three times. Operator set up manual sanitation in three compartment sink, quaternary 200ppm. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured in bar area or by soda storage area in main kitchen. Operator chained up the tanks. This is a repeat violation from 1/14/2022 Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On front line of kitchen, ceiling vents soiled with dust. Operator contacted maintenance and had vents cleaned at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting across from dishwasher. Operator spread out containers to allow for proper drying. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker improperly installed with splitter. Operator moved vacuum breakers to both sides of the splitter. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Knife in handwash sink to cook line left. Operator removed the knife. 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. Approximately 15 expired employee training cards. Per operator, establishment is transitioning to food manager training for all food handlers, date for retraining is already scheduled.

Basic - Bowl or other container with no handle used to dispense food. In flour bins in back prep line, bowls with no handle used as scoop. Operator removed both bowls from containers. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In bar area, two carbon dioxide tanks unsecured. In dry storage, one carbon dioxide tank unsecured. Operator chained and secured the tanks. Corrected On-Site