10952 EAGLE VILLAGE DRIVE, #425, Florida Gulf Coast University, FL 33913
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
High Priority - Pesticide-emitting strip present in food prep area. Center of kitchen, hanging between prep area and cook line. Operator removed. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle far end bar.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee change gloves after handling raw ground beef on cook line without washing hands, to initiate in plating cooked foods. Spoke with employee and manager, employee properly washed hands before returning to work. Corrective Action Taken
High Priority - Nonfood-grade bags used in direct contact with food. Plastic to go bags in direct contact with meats on cook line in drawers.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Small flip top reach-in cooler at entrance to cook line, raw shell eggs over ready-to-eat cheese. Operator moved below for proper storage. Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under heat lamp on cook line, cooked chicken (101F - Hot Holding) for one hour per operator cooling. Operator states foods under heat lamp are discarded every 4 hours.
High Priority - Toxic substance/chemical improperly stored. Over and next to liquor in office.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black shelving to hold clean dishware at entrance to cook line soiled with grease.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust on walls of bathroom hallway and nearby storage hallway.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At bar, observed employee hand second employee piece of lime to garnish drink, both with bare hands. Operator stopped both employees, asked them to discard garnish and drink, and to don gloves before touching ready-to-eat garnish. Corrected On-Site
Intermediate - Handwash sink used for purposes other than handwashing. At entrance to bar, handwash sink used to dump ice, dirty equipment. Operator cleared the sink. Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable. Two large boards on cook line. Repeat Violation
Basic - Ice scoop handle in contact with ice. 2 at bar. Both were removed by operator. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of tortilla chip warmer with accumulated dust.
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed bar area garage doors left open, a bird on a chair on the threshold of the opening. Operator shooed away the bird. Spoke with operator regarding keeping doors closed and other protective measures when animals are present. Operator additionally closed the door. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap at triple sink. Operator hung the hose to restore air gap. Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table cooked ground beef (123F - Hot Holding) for less than 1 hour per operator. Operator stirred beef, temperature 139F hot holding. Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front bar, operator placed towels at sink. Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable on cook line.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Under prep counter next to clean dishes and over foods on dry storage rack. Operator moved all employee belongings to segregated shelving. Corrected On-Site
Complaint Full
Call Back - Complied
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable in bar, side storage area, cook line. Repeat Violation Warning - From follow-up inspection 2024-06-21: Time Extended
Basic - - From initial inspection : Basic - Utensils in poor condition. Some silver metal bowls not used as food contact surface due to parchment liner heavily rusted. Surface is not used in direct contact with food. Operator separated some heavily rusted bowls and discarded. Corrective Action Taken Warning - From follow-up inspection 2024-06-21: Time Extended
Complaint Full
Administrative complaint recommended
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In dining room bar, 35 on wall above liquor bottles, 10 in far left corner under counter around drain, 10 on boxes in far right corner, 10 on walls outside bathroom, five on walls around service station to right of bar. Admin Complaint
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In reach-in cooler next to cook line, cut tomatoes pico (63F - ambient Cooling) cut tomatoes (65F - ambient Cooling) for 4 hours per operator. Operator spread thin and placed in walk-in cooler with bags of ice, within 15 minutes both foods were 40F Corrected On-Site Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line steam well, cooked rice (119F - Hot Holding) for 1 hour per operator. Operator moved to oven for rapid reheating. Corrective Action Taken Warning
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added missing one vacuum breaker. Warning
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw chicken in walk-in cooler, housemade,are coleslaw in reach-in cooler by cook line, cut tomatoes and cut tomatoes pico in reach-in cooler by cook line stored densely packed in large, plastic, covered containers. Operator spread out product thin, using ice, and moved to walk-in cooler. Corrected On-Site Warning
Basic - Ceiling tiles missing - most tiles in back hallway dry storage area removed. Operator states they are in the process of replacing sprinklers and will replace tiles with ones that are smooth, durable, easily cleanable. Warning
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust in front of kitchen accumulated on ceiling. Warning
Basic - Floors not maintained smooth and durable in bar, side storage area, cook line. Repeat Violation Warning
Basic - Utensils in poor condition. Some silver metal bowls not used as food contact surface due to parchment liner heavily rusted. Surface is not used in direct contact with food. Operator separated some heavily rusted bowls and discarded. Corrective Action Taken Warning
Routine - Food
Inspection Completed - No Further Action
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. Dishwasher (Chlorine - 0ppm), chlorine feed disconnected from machine. Operator reconnected hose, chlorine 50ppm.. Repeat Violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Far right reach-in cooler cook line, raw shell eggs over cooked corn. In walk-in cooler raw chicken over raw beef, raw shell eggs over cooked beef. Operator moved foods to separate location for proper storage Corrected On-Site
Intermediate - Handwash sink not accessible for employee use at all times. Dishwashing area, blocked with cleaning equipment. Operator removed blockage. Corrected On-Site
Basic - Accumulation of debris on top of warewashing machine.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food storage areas.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Basic - Floors not maintained smooth and durable in bar, cook line, side storage hallway.
Marked exit/path to marked exit blocked at far end of kitchen cook line with trash can. For reporting purposes only.
Routine - Food
Call Back - Admin. complaint recommended
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line reach in cooler 2 pounds raw shrimp (48 F - Cold Holding); 3 pounds beef (57 F - Cold Holding); 2 pounds cooked chicken (58 F - Cold Holding), per operator food was held in unit overnight Warning - From follow-up inspection 2023-08-21: Inside large two door/two drawer reach in cooler: roasted corn (53 F Cold Holding); raw chicken (58 F Cold Holding); raw shrimp (57 F Cold Holding) per operator food had just been placed inside reach in cooler from walk in cooler 15 minutes prior. Admin Complaint
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit present expired in January 2020 Warning - From follow-up inspection 2023-08-21: No test kit available for quaternary sanitizer. Time Extended
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance present inside large ice maker in kitchen area Warning - From follow-up inspection 2023-08-21: Mold like substance present. Time Extended
Basic - - From initial inspection : 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. Reach in cooler on cooks line not functioning. Repeat from 01-26-2023 Repeat Violation Warning - From follow-up inspection 2023-08-21: Cooler has not been repaired. Time Extended
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on cooks line. Operator removed phones. Corrected On-Site Warning - From follow-up inspection 2023-08-21: iPad on shelf of cooks line. Time Extended
Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. On cooks line. Warning - From follow-up inspection 2023-08-21: Time Extended
Routine - Food
Warning Issued
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. Dishwasher (Chlorine 00ppm); Operator set up three compartment sink to sanitize. Corrective Action Taken Warning
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee eating at prep table while preparing food, employee put food away and began to work with food without hand washing. Discussed proper hand washing and observed employee properly wash hands. Corrective Action Taken Warning
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cooks line reach in cooler 2 pounds raw shrimp (48 F - Cold Holding); 3 pounds beef (57 F - Cold Holding); 2 pounds cooked chicken (58 F - Cold Holding), per operator food was held in unit overnight. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line reach in cooler 2 pounds raw shrimp (48 F - Cold Holding); 3 pounds beef (57 F - Cold Holding); 2 pounds cooked chicken (58 F - Cold Holding), per operator food was held in unit overnight Warning
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink next to tall reach in cooler used as a dump sink Warning
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit present expired in January 2020 Warning
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Two hand sinks in kitchen lacking paper towels. Operator filled dispenser Corrected On-Site Warning
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates dated June 1 2020 and expired on June 1 2023 Warning
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink next to dish machine unable to dispense. Warning
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen, behind bar and server side station. Warning
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance present inside large ice maker in kitchen area Warning
Basic - Carbon dioxide/helium tanks not adequately secured. Three large CO2 tanks next to back door unsecured. Warning
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. Reach in cooler on cooks line not functioning. Repeat from 01-26-2023 Repeat Violation Warning
Basic - Employee eating while preparing food. Employee eating at prep table while working with beef. Warning
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on cooks line. Operator removed phones. Corrected On-Site Warning
Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food without hair restraints. Operator provided hair nets. Corrected On-Site Warning
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink by walk in cooler Warning
Basic - Soiled dry wiping cloth in use. On cooks line. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed pull chicken reheated not reaching 165F within 2 hours per operator. Operator placed pull chicken to reheat. Corrective Action Taken
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit.
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 not holding temperature in server line. Operator removed sauces from reach in cooler. Corrective Action Taken
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer in reach in cooler by server line.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet cooked plantain less than 1 hour (126F - Hot Holding). Educated operator on time as a public health control and emailed forms.
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack containers wet nesting.
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly trap hanging over dishwashing.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves used for storage with food debris accumulation and hood filters in kitchen line.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole with tomatoes (50F - Cold Holding); salsa (48F - Cold Holding for 30 minutes in kitchen entrance by server station. Operator added more ice to unit. Corrective Action Taken Repeat Violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pull chicken (100F - Hot Holding); cooked beans (120F - Hot Holding) in hot box for 30 minutes per operator. Operator placed cooked pull chicken and cook beans to reheat on stove. Corrective Action Taken
Intermediate - Handwash sink used for purposes other than handwashing. Observed hose in hand washing sink near dishwashing machine.Operator removed hose. 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 cellphone over hot holding area in front of grill.Operator removed personal items. Corrected On-Site Repeat Violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with grease accumulation.And in kitchen line pick up food under counter food debris accumulation.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in walk in cooler. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
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. Observed dishwashing machine chlorine at 0 ppm. Operator set up three compartment sink. Corrective Action Taken
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw beef over raw shrimp in walk in cooler. Operator rearranged put raw beef under raw shrimp. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa at 50 F cold holding and guacamole at 60 F for one hour per operator. Educated operator on time as a public health control and emailed forms.Operator printed and filled out forms also added more ice to unit by chips station area. Corrective Action Taken
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken fingers at 119F hot holding for one hour per operator. Operator reheated chicken fingers. Corrective Action Taken
Intermediate - Spray bottle containing toxic substance not labeled. Observed surface cleaner not label. Operator label surface cleaner. 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 personal items over food prep area. Operator removed personal items. Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign, soap, and paper towels at bar area entrance. Operator replenished soap and towels and label hand washing sink. Corrected On-Site
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the walk in cooler rusted shelves.