ISLAND TIME BAR & GRILL

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored directly over raw fish in reach in cooler. Operator moved foods to proper storage. This is a repeat violation from the previous inspection dated 08-21-2025 Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ten - 6oz packages of grouper with a label stating to remove from package prior to thawing, were observed completely thawed and still under reduced oxygen packaging This is a repeat violation from the previous inspection dated 08-21-2025 Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled behind bar.

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. Ten - 6oz packages of grouper with a label stating to remove from package prior to thawing, were observed completely thawed and still under reduced oxygen packaging This is a repeat violation from the previous inspection dated 08-21-2025 Repeat Violation

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in reach in cooler. Operator moved foods to proper storage Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler on cooks line were 4 - 6oz packages of Mahi Mahi and 7 - 4oz packages Yellowfin Tuna all full thawed and all bearing a label stating "Remove from package prior to thawing under refrigeration".

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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. In reach in cooler on cooks line were 4 - 6oz packages of Mahi Mahi and 7 - 4oz packages Yellowfin Tuna all full thawed and all bearing a label stating "Remove from package prior to thawing under refrigeration".

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm); Operator replaced sanitizer and refilled to achieve: Triple Sink (Quaternary 200ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over ready to eat foods in reach in cooler. Operator moved food to proper storage

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. Krystal and Cierra have no proof of training

Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoop green sauce, operatpr removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Partial bottle of water on back prep table. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken breasts (127 F - Hot Holding) on char grill. Per operator they were just cooked in the past hour. Operator turned up heat of grill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed knife in hand washing sink. Operator removed knife. . Repeat from 07-08-2021 Corrected On-Site Repeat Violation

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

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

Intermediate - No soap provided at handwash sink. Operator provided soap. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance observed on the ceiling by security cameras.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and wallet on prep table next to hand sink.

Basic - Working containers of food removed from original container not identified by common name. Blackening seasoning not labeled and not in original container.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employees on proper hand washing between glove changes. Corrective Action Taken

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. Observed while employee was cutting quesadilla. Educated employees on no bare hand contact.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing knife in hand wash sink. Educated employees on proper use of hand wash sink. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Employees using cups to scoop shredded cheese. Educated employees on using handles.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Educated new employee on no jewelry.

Basic - Employee with no hair restraint while engaging in food preparation. Educated new employee on hair restraints.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 99°F. Employee turned up grill to heat up water. Corrective Action Taken