UNIVERSITY GRILL

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

Basic - Ceiling vents soiled with mold-like substance throughout kitchen.

Basic - Employee wearing bracelets other than a plain ring on their hands/arms while preparing food at prep area. Employee removed bracelets. Corrected On-Site

Basic - In-use tong stored on equipment door handle between uses at cook line. Operator removed tong.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operator discarded water. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at prep area. Warning - From follow-up inspection 2025-08-27: Time Extended

Basic - - From initial inspection : Basic - Dry storage shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-08-27: 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. Multiple employee cell phones stored over prep area. Operator removed cell phones. Corrected On-Site Warning - From follow-up inspection 2025-08-27: Employee cell phone stored with spices at prep area. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at prep area. Warning - From follow-up inspection 2025-08-27: 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 reach-in cooler at cook line: cooked pasta (51F - Cooling) Per operator cooked pasta placed in bags in reach-in cooler over night. See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler; raw burger patties stored over raw pork. Operator removed raw burger patties to bottom shelf. Corrected On-Site

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 reach-in cooler at cook line: cooked pasta (51F - Cooling) Per operator cooked pasta placed in bags in reach-in cooler over night. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar; blue cheese olives (59F - Cold Holding) Per operator blue cheese place at bar for one hour. Operator removed blue cheese to reach-in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bleach bottle stored with oil bottle at cook line. Operator removed bleach bottle to proper storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Soda gun at bar entrance soiled with food debris.

Basic - Cutting board has cut marks and is no longer cleanable at prep area.

Basic - Garbage can located outside has lid broken.

Basic - Ice scoop handle in contact with ice at server station. Operator removed ice scoop. Corrected On-Site

Basic - In-use knives stored in standing water less than 135 degrees Fahrenheit at cook-line. Operator removed the knives and discarded water. Corrected On-Site

Basic - Missing drain plug at dumpster.

High Priority - Bar dish-machine (00ppm chlorine) sanitizer not at proper minimum strength. Operator discontinue use of dishmachine for sanitizing and started using kitchen dish-machine (100ppm chlorine) until bar dishmachine is repaired and sanitizing properly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Reach in cooler at cook line: raw shrimps stored over ready to eat spinach. Operator removed raw shrimp to bottom shelf Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In Walk-in cooler; commercially processed reduced oxygen packaged 8 pounds of raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored next to liquors at bar area. Bug spray and bleach gallons stored at top of ice machine. Operator removed all items to proper storage. Corrected On-Site

High Priority - Vacuum breaker missing on splitter added to hose bibb at mop sink.

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

Intermediate - Spray bottle containing toxic substance not labeled. Bar Dish machine chemicals removed from its original containers and not labeled. Operator labeled chemical containers. Corrected On-Site

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

Basic - Bowl with no handle used to dispense flour at prep area. Operator removed the bowl. Corrected On-Site

Basic - Employee with no hair restraint while engaging in sides preparation at kitchen.

Basic - Ice scoop handle in contact with ice at soda machine ice bin at server station. Operator removed ice scoop. Corrected On-Site

Basic - In Walk-in cooler; commercially processed reduced oxygen packaged 8 pounds of raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Missing drain plug at dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees at bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzles surrounding soiled with mold like substance at bar area.

Basic - Single-service articles not stored inverted or protected from contamination. Single service food containers not inverted or protected from contamination at dry storage.

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen multiple ceiling tiles not smooth, nonabsorbent and easily cleanable Warning - From follow-up inspection 2024-03-14: Throughout kitchen multiple ceiling tiles not smooth, nonabsorbent and easily cleanable. Time Extended - From follow-up inspection 2024-05-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled front of cook line at kitchen. Warning - From follow-up inspection 2024-03-14: Ceiling vents soiled front of cook line at kitchen. Time Extended - From follow-up inspection 2024-05-10: Time Extended

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 pork in large reach in cooler next to walk in cooler. Operator moved food to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter (69 F - Cold Holding) on cooks line. Operator had removed from refrigeration less than one hour prior. Butter was put in ice to rapidly chill. Corrective Action Taken

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. Only one employee, Amy had proof of certification. No others available.

Intermediate - No soap provided at handwash sink. At bar, operator stocked soap Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoop In quinoa.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above cooks line. Operator removed drink Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching dirty dishes then clean without washing her hands. Discussed with operator the importance of hand washing. Observed operator clean hands between dirty and clean dishes. Corrected On-Site

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water was only 85 F at hand sink in men and women's restroom

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets, purses on shelf with food in storage area.

High Priority - Dented/rusted cans present. See stop sale. #10 can of applesauce and #10 can of spaghetti sauce observed on the rack were severely dented on rims and surface

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees cooked quinoa (53 F - Cold Holding); sliced tomatoes ( 47 F - Cold Holding) salad prep reach in cooler. Per operator item were in cooler for 2 hours. bleu cheese stuffed olives (63 F - Cold Holding) in bar area. Per operator item was prepped 2 hours prior. In both cases all potentially hazardous item were moved to larger reach in cooler for immediate cooling Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop outside mop sink, outside hose , and outside walk-in cooler

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

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.Approximately 12 cook and 16 servers with expired training

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in back food prep area in main kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed over clean dishware, over prep station, in a reach in cooler with other food.

Basic - Outdoor ice machine with inadequate overhead protection.

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 primed sanitizer. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed can of pesticide stored on shelving near food items. Pesticide moved to proper location. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm. Solution redone. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep blocked by plastic bin. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at bar.

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.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ServeSafe not an approved provider for Food Handler Training.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink in beverage/wait station.

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 - Food-contact surface not smooth and easily cleanable. Observed outside of mixer rusting with paint chipping.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish. Operator rearranged walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup at 111°F for approximately 30 mins. Operator reheated soup to 170°F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance in pipes going into ice bin at the bar area.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Operator labeled chemical substance. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on prep table. Employee removed drink. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at cook line at 80°F. Operator discarded water in container. Corrected On-Site