SOUTHERN BILLIARDS AND SPORTS BAR

Basic - Floor soiled/has accumulation of debris. Observed soiled floor at ware washing area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue buildup on the can opener blade at prep table. Operator cleaned and sanitized the blade. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling water in container at kitchen handwash sink. Educated the employee of the handwash sink strictly for handwashing.

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/ Manager: Brianna Kozar.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed men's bathroom door not tight fitting. Repeat Violation

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no cove molding at kitchen.

Basic - Floor soiled/has accumulation of debris. Observed grease accumulation behind equipment and underneath equipment at kitchen and Walk in Cooler.

Basic - Floors not maintained smooth and durable. Observed floor not smooth due to a rack of over the entire floor at Walk in Cooler.

Basic - Food stored on floor. Observed multiple fry oil on the floor across pizza station and prep table. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed dry food debris in the interior ceiling of microwave at kitchen above Hot Holding Unit. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Emailed the choking sign which was printed and posted. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not wrapped at bar counter.

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed men's restroom door tight fitting. Repeat Violation Warning - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. Warning - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Warning - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall in storage area. Warning - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Observed soiled floor behind cooking unit in kitchen. Warning - From follow-up inspection 2026-02-23: Time Extended

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked eggs in egg carton. The operator discarded the cracked eggs. Corrected On-Site

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 Out Employee Reporting Form HR 5030-103 for Manager. The operator posted form during inspection. Corrected On-Site

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. Printed Out Employee Reporting Form HR 5030-103 for Manager. The operator filled out form during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings and chicken not date marked in reach-in cooler under cook line. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. The operator labeled spray bottle during inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed men's restroom door not tight fitting.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed a bucket of sanitizer on floor in kitchen. The operator doubled bucket the wiping cloth sanitizer bucket, Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled in kitchen food preparation area.

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. Observed chicken wings and chicken not date marked in reach-in cooler under cook line. The cook date marked containers of chicken wings and chicken in reach-in cooler under cook line. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in women's and men's restroom. Observed light fixture in men's restroom heavily soiled.

Basic - Floor tiles missing and/or in disrepair in bar area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open drink in reach-in cooler in kitchen. The cook discarded open drink. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler across from cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburgers over ready to eat chicken wings in reach-in cooler under cook line. The operator moved the raw hamburgers to another reach-in cooler on cook line. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in bar area used for dishes. The operator removed dishes from handwashing sink. 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. Observed meatloaf and chicken wings not date marked in reach-in cooler.

Basic - Equipment in poor repair. Observed stand up reach-in cooler in storage area gasket torn.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed rust like substance inside microwave above steam table. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw hamburgers in reach-in cooler. The cook moved the raw chicken to bottom shelf. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. The operator added water to sanitizer bucket to get correct strength. Corrected On-Site

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 out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. The manager posted form during inspection. Corrected On-Site

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Records/documents for required employee training do not contain all of the required information.

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

Basic - Wiping cloth sanitizing solution stored on the floor under handwashing sink in kitchen.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. The operator added water to sanitizer bucket. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink with dishes in it. The operator removed dishes from hand washing sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table. The operator remove cell phone from prep table. Corrected On-Site

Basic - Food stored on floor. Observed boxes of oranges and lettuce on floor in walk-in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment in reach-in cooler. The operator removed knife from between reach-in cooler. Corrected On-Site

Basic - Open dumpster lid.

Basic - Wiping cloth sanitizing solution stored on the floor. The operator doubled bucketed sanitizer bucket. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food.

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. Emailed manager DBPR Form HR 5030-104. Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Floor tiles missing and/or in disrepair in dishwashing area.

Basic - Standing water in bottom of reach-in-cooler across from cook line.

Basic - Wiping cloth sanitizing solution stored on the floor.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mash potatoes and chili in stand up reach-in cooler not date marked.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line. Repeat Violation

Basic - Ice scoop handle in contact with ice in ice machine.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in reach-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potatoes (107F - Hot Holding) in steam table. The cook placed mash potatoes in microwave to reheat. Corrective Action Taken

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

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

Basic - Equipment in poor repair. Observed stand up reach-in cooler gaskets torn.

Basic - Hole in or other damage to wall in dishwashing area.

Basic - Standing water in bottom of reach-in-cooler in reach-in cooler across from cook line.