100 PROOF SALOON

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer in kitchen: case of raw Philly meat on shelf over tray of raw shrimp. Employee moved during this inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in beer cooler in storage area next door to bar: six ziplock bags of sliced bologna with a date mark of 3/5, discard date 3/11. In walk in cooler in kitchen: ziplock bags of sliced bologna, sliced ham, and sliced chicken with a date mark of 3/5, discard date 3/11.

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. No date mark on container of heavy cream. Employees not able to determine day cream was opened.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler container of cream opened, employee unable to determine when. Stop sale issued.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Buildup of slimy substance inside ice machine. Buildup of food debris on wire shelves inside cooler at bar containing cream. Buildup of food debris on soda gun at bar near hand wash sink.Interior back wall of reach in make table has brown substance. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pan of potatoes on hand wash sink in kitchen area. Employee dumped drink in hand wash sink in kitchen. Hand wash sink at bar being used as a dump sink. Potatoes were moved during this inspection. 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. Missing for 2 employees who have been employed over 60 days

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. Missing for 4 employees who have not yet had food safety training. Repeat Violation

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. One IFSEA certificate provided expired 6/1/2025.

Basic - Building components, attachments or fixtures in poor repair. Hole in ceiling over door in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in freezer. Moved during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses and phone in food serving basket on shelf over make table. Moved to office. Corrected On-Site

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

Basic - Food stored on floor. Bucket of chicken wings on floor in walk in beer cooler located in storage room next to bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in make table, self contained fryer, and reach in make table soiled with grease and food debris. Fan on top of fryer soiled with grease and dust. Exterior of ice machine soiled with grease. Gaskets soiled with food debris. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Trash bags on shelf over bag in a box sodas.

Basic - Unclean building components, attachments or fixtures. Vents in kitchen soiled with grease and dust. Walls soiled with grease. Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in dining area near kitchen with ziplock bags of fried foods not locked.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler in kitchen: bucket of unwashed oranges on shelf over precooked bacon.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Next to fryer

High Priority - Spray hose at dish sink lower than flood rim of sink. In Three compartment sink in kitchen.

High Priority - Toxic substance/chemical improperly stored. Bottle of rubbing alcohol on shelf above packets of ketchup and mustard, operator moved chemical. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelf in reach in cooler on cooks line. Repeat Violation

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. 1 employee working in the kitchen, no up to date food handler certificate or employee reporting agreement.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On cooks line, employee turned hot water back on. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent soiled on ceiling in storage room. Ceiling area soiled over fryer.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine not inverted, operator flipped over. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Ceiling and walls of walk in cooler has exposed insulation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. Interior reach in freezer on cooks line. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Hamburger stored over cans of seltzer in walk-in cooler. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato press next to three compartment sink. Soda gun in bar area. Ice bin for kitchen ice machine. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cheese stored in kitchen reach-in cooler.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above kitchen reach-in cooler. Employee removed drink. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in front of walk-in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between back of three compartment sink and wall. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Walls and ceiling in kitchen.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher outside of office.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: case of raw bacon on top of case of dressing. In walk in cooler: raw beef on shelf over drinks in walk in cooler. Also, Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer in kitchen area: opened case of raw beef on shelf over pan of raw shrimp. All were moved during this inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hotdogs with a date mark of 7/11/2024.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line: chili 49F. Ham 50F. Manager added ice bags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two soda gun nozzles soiled with slimy substance behind bar. Slimy substance on deflector plate inside ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Male employee placed dish in hand sink. Manager had employee move dish. Corrected On-Site

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. One male employee with beard in kitchen. Also, make employee with no hair restraint.

Basic - Equipment in poor repair. Gaskets around doors of reach in make table torn.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Spatula stored between. Press and pan near ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in make table soiled with slimy substance. Under side of self contained fried has grease build up.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. White trays on top of oven.

Basic - Unclean building components, attachments or fixtures. Wall and ceiling in kitchen soiled with grease and dust.

Basic - Water draining onto floor surface. Pipe leaking under sink behind bar.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel in kitchen.