GATORBITES TAIL & ALE

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 chlorine concentration at 0 ppm in kitchen. Operator primed sanitizer, called technician, and will use working dish machine at bar. Corrective Action Taken

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin at wait station.

Basic - Bowl or other container with no handle used to dispense coleslaw. Educated operator on importance of having scoops with handles. Repeat Violation

Basic - Plumbing system in disrepair. Observed women's restroom toilet not flushing. Operator in the process of fixing. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Beverage reach in cooler at wait station and reach in coolers at bar.

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 chlorine concentration at 0 ppm at bar dishmachine. Operator discontinued use of dishmachine at bar, called technician, and will use working dishmachine in main kitchen. Corrective Action Taken

High Priority - Employee dried hands on towel after washing. Operator switched to napkins. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with orange. Educated operator on importance of using food grade containers. Repeat Violation

High Priority - Toxic substance/chemical improperly stored on top of ice machine. Operator removed chemical. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line/dishwash area. Operator placed napkins at hand wash sink. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at bar.

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin at bar.

Basic - Bowl or other container with no handle used to dispense dressings. Operator removed cups. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Operator placed employee food on bottom shelf. 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 sunglasses stored on shelving near food items. Operator removed sunglasses. Corrected On-Site

Basic - Floor soiled/has accumulation of debris and grease underneath fryers. Observed buildup of debris in floor in back dry storage areas. Educated operator on routine cleaning.

Basic - Food not stored at least 6 inches off of the floor. Observed bag of flour stored on floor in back dry storage area.

Basic - Open dumpster lid. Educated operator on the importance of keeping dumpster lid closed. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with green peppers in walk in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans and rice in all in cooler not date marked.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Educated operator in air drying containers. Repeat Violation

Basic - Floor soiled/has accumulation of debris and grease underneath fryers.

Basic - Light shield damaged/in disrepair. Observed light not functioning in walk in freezer. Educated operator on fixing light in walk in freezer. Repeat Violation

Basic - Open dumpster lid.

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 chlorine concentration at 0 ppm at bar. Operator changed sanitizer. Operator will use working dishmachine in kitchen until dishmachine at bar is fixed. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at bar 200 ppm.

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

Basic - Light shield damaged/in disrepair. Observed light not functioning in walk in freezer.

Basic - Nonfood-contact surface soiled with grease. Hood filters. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed ServSafe manager certification expired for Nicholas Moors on 11/15/23. Warning - From follow-up inspection 2024-05-08: Observed ServSafe manager certification expired for Nicholas Moors on 11/15/23. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-05-08: Observed No certified food manager for establishment. Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200ppm. Operator added more water. Rechecked concentration at 50 ppm. 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.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Note: Establishment open less than 60 days after extended period of non-operation due to damage from Hurricane Ian. Time extend for next unannounced inspection.

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.

Intermediate - No soap provided at handwash sink in employee restroom nearest dry storage area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in employee restroom nearest back dry storage area.

Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense cocktail sauce and tartar sauce.

Basic - Ceiling tile missing in back hallway near back kitchen exit.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tile at beverage/wait station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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

Basic - Exterior door has a gap at the threshold that opens to the outside at back kitchen exit.

Basic - Food not stored at least 6 inches off of the floor. Observed bag of flour and box of mustard stored on floor in back dry storage.

Basic - No handwashing sign provided at a hand sink used by food employees. Women's and men's restrooms.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb underneath hand wash sink at kitchen entrance. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200ppm. Operator readjusted sanitizer and added more water. Rechecked concentration 50 ppm. 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. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Operator placed employee food in container on bottom shelf. Corrected On-Site

Basic - Floor soiled/has accumulation of debris/thick grease underneath fryers at cook line.

Basic - Improper storage of maintenance equipment that interferes with cleaning.

Basic - Nonfood-contact surface soiled with grease/gray-like substance around mop sink. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Repeat Violation

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 chlorine concentration at 0 ppm. Operator changed out solution. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked chicken wings 58F cold hold, marinated mushrooms 51F cold hold, canned hearts of palm 52F cold hold less than 4 hours. Time/temperature control for safety foods double panned with ice. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb underneath hand wash sink at kitchen.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm.

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.

Basic - Accumulation of debris on exterior/top of warewashing machine. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Educated operator on importance of proper drying. Repeat Violation

Basic - Floor soiled/has accumulation of debris behind ice machine and underneath shelving in back dry storage and beverage room. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with gray-like substance around drain of mop sink.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

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

Basic - Floor area(s) covered with standing water. Dishwash area.

Basic - Floor soiled/has accumulation of debris underneath shelving in back dry storage room/area.

Basic - Nonfood-contact surface soiled with grease, food debris in interior lid of reach in cooler at end of cookline.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site