GATEWAY GOLF

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in front of cook line. Warning - From follow-up inspection 2026-03-30: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep area in front of cook line, dust on vents. Vent covers in beer reach-in cooler with dust and debris accumulation. Warning - From follow-up inspection 2026-03-30: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Uncovered tea filters in hallway behind bar area. Warning - From follow-up inspection 2026-03-30: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked seafood gumbo (53F - Cooling) overnight per operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked seafood gumbo (53F - Cooling) overnight per operator.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked seafood gumbo (53F - Cooling) overnight per operator, stored in plastic container densely filled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on back line soiled. Operator removed to dishwashing area for cleaning and sanitizing. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Inspected hallways banquet area of kitchen at entrance, handwash sink blocked with racks and dishes in sink. Operator cleared for proper use. Corrected On-Site

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at outside pool bar. Operator placed at sink. Corrected On-Site

Basic - Floor soiled/has extreme accumulation of debris under shelving in dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and doors of tall reach-in freezer at far end kitchen cook line, reach-in coolers in banquet prep area.

Basic - Standing water in bottom of reach-in-cooler. Main black bar reach-in cooler.

High Priority - Toxic substance/chemical improperly stored. Far corner by cook line prep area, under counter, cleaning chemical next to vinegar. Operator removed foods from chemicals for proper storage. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling and vents throughout kitchen. Repeat Violation

Basic - Food stored on floor under shelving of walk-in cooler, walk-in freezer in main kitchen and outside walk-in freezer. Repeat Violation

Basic - Plumbing system in disrepair. Back part of bar near walk-in cooler for beer handwash sink with leak.

Basic - Stored food not covered. In main kitchen walk-in cooler soups and cooked sausages not stored covered.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled on back prep line. Operator cleaned and sanitized blade. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On breakfast menu, poached eggs and smoked salmon served raw/undercooked per operator, not marked as raw. Operator updated menu at time of inspection and reprinted, denoting raw foods with an asterisk. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent by pantry, prep area by office.

Basic - Equipment in poor repair. Gaskets in outside bar coolers torn.

Basic - Food stored on floor. Outside walk-in cooler buckets potatoes on floor. Outside walk-in freezer boxes bread on floor. Inside walk-in cooler buckets picked, eggs on floor. Operator began moving foods off floor at time of inspection. Corrective Action Taken

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed soda gun and ice scoop in outside bar in soiled standing water. Observed pizza paddle with food contact side stored on floor next to pizza oven. Operator cleaned and sanitized all equipment. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two in reach-in cooler in back room behind bar. One in pantry station tall reach-in cooler. Operator removed all open beverages. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Back reach-in cooler on prep line; cooked mushroom sauce (47F - Cooling); cooked beef sauce (46F - Cooling) overnight per operator. Also in walk-in cooler cooked pea soup (50F - Cooling)stored overnight per operator. Operator discarded the foods.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At tall reach-in cooler at entrance to cook line, cooked pickled onions labeled 4/21/2024, today is 5/8/2024. In walk-in cooler cooked clam chowder marked 4/30/2024. Operator discarded the foods.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At tall reach-in cooler at entrance to cook line, cooked pickled onions labeled 4/21/2024, today is 5/8/2024. In walk-in cooler cooked clam chowder marked 4/30/2024.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Back reach-in cooler on prep line; cooked mushroom sauce (47F - Cooling); cooked beef sauce (46F - Cooling) overnight per operator. Operator discarded foods. Walk-in cooler cooked pea soup (50F - Cooling) stored overnight per operator. Operator discarded the foods.

Intermediate - Clam/mussel/oyster tags not marked with last date served. 4 unmarked tags.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in banquet prep area blocked with dolly and carts. Operator cleared the sink for use. Corrected On-Site Repeat Violation

Basic - Interior of microwave has accumulation of food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line drop in cooler housemade buttermilk ranch (46F - Cold Holding); sour cream (48F - Cold Holding) for one hour per operator. Operator iced down foods for quick cooling, provided operator with time as a public health control form. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with water bottles and equipment in banquet prep area. Also back bar prep area near walk-in cooler sink blocked with empty kegs. Operator cleared sink for use. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Floor soiled/has accumulation of debris. Heavy accumulation of soil residues and debris under bar equipment, back bar prep equipment.

Basic - Sanitizer bucket stored above equipment and utensil on prep table by chefs office. Operator moved to bottom shelf for proper storage. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Carts and equipment blocking marked exit behind bar.

Intermediate - Milk Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

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.

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 fish in walk in cooler prep rack .

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.Observed 4 out of 7 expired employee certification.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected In bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (47F - Cold Holding) for one hour. Operator lower unit temperature. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall around walk in cooler with mold like substance.

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 bar dishwashing machine at 0 ppm chlorine . Eco lab came and repair dishwashing machine at 100 ppm. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 3 gallons of beef gravy and 1 gallon of turkey gravy dated 2-22-22 in walk in cooler exceeds 7 days per operator Stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. . Observed 3 gallons of beef gravy and 1 gallon of turkey gravy dated 2-22-22 in walk in cooler exceeds 7 days per operator Stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes at 120F hot holding for one hour per operator.Operator reheated potatoes to 165F. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents with dust accumulation over prep area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed processed reduced oxygen packaged fish thawing in walk in cooler for one hour per operator. Operator removed reduced oxygen packaged . Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign in pool bar area. Operator posted sign. Corrected On-Site