CONNOR STEAK & SEAFOOD

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on cook lines. Repeat Violation Warning - From follow-up inspection 2025-08-13: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting by beer walk-in cooler. Warning - From follow-up inspection 2025-08-13: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dishwashing area where red hose is connected under dirty dish area. Warning - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on cook line, multiple boards. Warning - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach-in coolers on cook line. Warning - From follow-up inspection 2024-12-04: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler top to left of grill raw beef (47F - Cold Holding) for 90 minutes per operator. Operator divided beef into smaller container, below fill line, and place top portion into reach-in cooler for quick cooling. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb by dishwashing machine.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approximately 15 food handlers employed more than 60 days, three of them cooks - Zach, William, Hunter, no proof of food-handler training.

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. Employees hired after February 2022, no proof of health agreement at time of inspection.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter with a four hour timer set on service line, not time as a public health control written plans. Repeat 10/31/2023 Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents above entrance to beer walk-in cooler. Dust and debris on attached electrical cords hanging from ceiling in back prep kitchen. Repeat 10/31/2023

Basic - Equipment and utensils not properly air-dried - wet nesting.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 10 unmarked tags. - From follow-up inspection 2023-11-02: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line cut out: fish (64 F - Cold Holding); beef (58 F - Cold Holding) per operator food had been out less than three hours. Operator immediately ice down food to rapidly chill. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags missing last date served.

Basic - Soiled dry wiping cloth in use. On cooks line. Operator removed cloth. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm). Operator called technician to repair.

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. Eco lab technician came and strip changed color black 160F. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mash potatoes (100F - Hot Holding); mash potatoes(174F - Reheating) per operator. Mash potatoes were placed in hot holding to reheat with in 1 hour. Operator reheated mashed to 174F reheating. 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. Emailed form.

High Priority - Dented/rusted cans present. See stop sale. Observed 3 dented on the rim tomatoes sauce tin cans.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans soup (120F - Hot Holding) in server serving station. Operator placed soup to reheat on stove. Corrective Action Taken

Basic - Damaged/spoiled/recalled food not properly segregated. Dented/rusted cans present. See stop sale. Observed 3 dented on the rim tomatoes sauce tin cans not segregated from cans.

Basic - Missing drain plug at dumpster. Observed no drain plug in cardboard dumpster.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no Thermometer in reach in coolers by the grill area in kitchen line.

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. Observed dishwashing machine temperature strip not changing color an temperature at 140F. Operator sent employee to set up three compartment sink. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef less then one hour (46F - Cold Holding); salmon (48F - Cold Holding); per operator. Operator moved food items in another reach in cooler. Corrective Action Taken

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked containers wet nesting in dry storage area. Operator rearranged stacked containers to dry. Corrected On-Site Repeat Violation

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handled soiled dishes and then handle clean dishes. Educated operator on proper hand washing procedures. Operator educated employee and employee place dishes to wash and washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash at 63F cold holding for one hour per operator in reach in cooler in front of grill. Educated operator on time as a public health control and emailed forms. Operator added ice to unit. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked containers wet nesting. Operator separated stacked containers to dry. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed. Utensils stored in standing water at 80 F in server serving station in bread and butter station. Operator removed utensils. In-use tongs stored on equipment door handle between uses. Observed tongs in grill door handle. Operator removed tongs. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing signs in all Hand washing sinks in the kitchen line. Operator printed label and label Hand washing sinks. Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by grill and server station shelves with rust. Repeat Violation

Basic - Stored food not covered. Observed pan of roast uncovered. Operator covered roast. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed Two Heinz diced tomatoes tin cans dented.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves not changing gloves after changing tasks. Educated operator in proper hand washing and glove procedures. Operator washed and changed gloves.

High Priority - Toxic substance/chemical improperly stored. Observed paint bucket in dry storage area. Operator removed paint bucket to chemicals storage area. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in prep area blocked with bags of charcoal. Operator removed charcoal bags. Corrected On-Site

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 dishwashing machine at 0° F. Operator contacted eco lab and tested dishwashing machine at 160°F.

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.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while handling food. Educated operator on handling food guidelines.

Basic - In-use knife/knives stored in cracks between pieces of equipment in kitchen line. Operator removed knifes to dishwashing area. In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 90°F near bread station in server serving line . In-use tongs stored on equipment door handle between uses. Observed tongs in grill door handle in kitchen line. Operator removed tongs. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign in hand washing sink in kitchen line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen line soiled with grease.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed server reach in cooler with rusted shelves and shelves in the dry storage area with rust.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of soups thawing at room temperature for one hour per operator. Operator removed bags of soup to the walk in cooler. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket with 0 ppm. Operator call in eco lab and tested sanitizer bucket at 200 ppm. Corrected On-Site