DUGOUT FAMILY SPORTS BAR AND GRILL

High Priority - Nonfood-grade bags used in direct contact with food. At the cook line, flour mix, buttermilk and batter in thank you bags, Manager removed all food from bags. Corrected On-Site

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. Freezer near walk-in cooler, portioned bag of raw beef above cheese.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, grilled peppers, grilled onions and mushrooms Manager time marked 10:45-2:45. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Cleaning toxic substances stored above food near back door, manager moved. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink near back door, splitter added, o back flow preventer installed at the non chemical side of the splitter with a green hose attached Repeat Violation Admin Complaint

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. At the cook line, corn no date marked, Manager voluntarily discarded.

Intermediate - No soap provided at handwash sink. At the bar areas, soap inaccessible, employee moved the trash can. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside Parmesan cheese, Manager removed the bowl. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink next to chips, employee moved. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups above at the server station.

Basic - Floor soiled/has accumulation of debris. Floors under equipment heavily soiled with grease and old food buildup

Basic - Food stored on floor. At the storage area, oil jugs on floor, at the bar area juices and olives containers on floor, Employee moved all. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At the bar areas, employee moved the scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and Hot holding equipment heavily soiled with grease build up. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook and prep area heavily soiled with food residue, Manager started cleaning Corrective Action Taken Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach-in coolers at the cook line. Repeat Violation

High Priority - Medicine not labeled properly. At the service window, medicine spray stored above single service, Employee moved. 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. At the cook line, corn date marked 04/17/25, also backed potatoes date marked 5/1/25.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, pork 130F, employee moved to grilled to reheated, also yellow rice 125F, placed on microwave and reheated to 168F. Corrective Action Taken

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. At the bar area dairy products not dated, employee date ,asked 5/7/25. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. 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 female employee certification expired.

Intermediate - Spray bottle containing toxic substance not labeled. At the bar area, spray bottle with pink solution not labeled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and Ac vents heavily soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container next to soda machine Repeat Violation

Basic - Floor area(s) covered with standing water. At the cook line standing dirty water on floor.

Basic - Floor soiled/has accumulation of debris. Floor under equipment heavily soiled with food debris and grease build up.

Basic - Hood filter missing from automatic fire suppression/exhaust system. At the cook line above fryers.

Basic - In-use tongs stored on equipment door handle between uses. At the cook line three tongs on oven handle, employee moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment heavily soiled. Shelves holding utensils with grease build up net to steam table. Soda machine soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers heavily soiled shelves and interior Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (in front of fryers) with standing water. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, diced tomatoes 50F, cheese 50F, Manager moved to freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, grilled onions, peppers and mushrooms no time marked, Manager marked 12:00-4:00. Corrected On-Site

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. Reach-in cooler at the bar area, heavy cream no date marked, unable to determine when was opened

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with blade heavily soiled. Also, at the cook line, interior of the oven soiled.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Next to soda machine, cleaned stacked cups wet.

Basic - Equipment in poor repair. Reach-in cooler at the cook line, gasket torn, also left door repaired with black tape.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the server area, soda machine (soda base behind nozzle) soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled with food debris and mold like substance on the back of cooler. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (chicken wing cooler). Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted, also soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls covered with grease and debris, also walk-in cooler walls dusty.

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. Male employee at the cook line placed garnish on top of spinach dip.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line ham and roast beef stored above filling line at 40 and 51F, employee moved top portions to freezer n Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, chicken 78F, Manager will placed on time. Chicken cooked at 1:45pm and will be discarded at 5:45. Corrective Action Taken

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

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. For one male prep employee

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided a digital copy.

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. For one female server.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the server station, water at room temp.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment soiled, also gaskets and reach-in coolers door frames. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior Reach-in coolers and shelves heavily soiled. Employee started cleaning the shelves.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (raw fish ). Repeat Violation

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Fried chicken tender at 148F, employee moved back to fryer temperature came above 165F. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 51F, per employee cooler being opened, all other items in cooler at 41F.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, chicken wings, grilled peppers, grilled onions and grill mushrooms no time marked per Employee all items were cooked around 12:45.

High Priority - Toxic substance/chemical improperly stored. Near back door area, observed soap containers stored on shelf above soda bags.

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. Reach-in cooler at the prep area, hot dogs no date marked, also at the cook line queso no date marked, employee dated. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Female employee on site.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four food employees, no manager on site.

Intermediate - Spray bottle containing toxic substance not labeled. At the server station, spray bottle not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance, also ice chute.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables, employee moved, also drinks inside coolers above customers food. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line, employee back back above steam table.

Basic - Equipment and utensils not properly air-dried - wet nesting. At the server area, observed cleaned stacked cups with wet nesting.

Basic - Equipment in poor repair. Reach-in cooler at the cook line, top lid in disrepair, also observed duct take on left door.

Basic - Floor soiled/has accumulation of debris. Floor at the cook line and under cooking equipment heavily soiled with build up of grease.

Basic - Food stored on floor. At the dry storage area, oil jugs on floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, observed four soiled knife stored between reach-in cooler lids, inspector instructed to move knives to triple sink. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets heavily soiled, also soda base at the soda machine. Exterior of cooking equipment soiled. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. At the cook line, above steam table, metal togo lids not inverted.

Basic - Standing water in bottom of reach-in-cooler. Multiple reach-in coolers with standing water.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee breaded raw fish with gloved hands, took off gloves, touched apron and continued to change gloves without washing hands and pulled cooked wings from fryer.

High Priority - Nonfood-grade bags used in direct contact with food. In reach in make table: thank you bags holding eggrolls and breading. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Unwashed produce on shelf over raw ground beef in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer near office has food debris. Interior of reach in make table has food debris. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over prep table near office. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler soiled with food debris. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Wall in dry storage and kitchen soiled with food debris. Ceiling tiles soiled with food debris. Floor soiled throughout kitchen. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Bag with flour in reach in cooler on cookline.

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. Eggs in reach in cooler opened yesterday on cookline. Ham, turkey and beef opened yesterday in reach in cooler on cookline. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles on fountain machine. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Five employees working with no Certified food manager. Manager arrived during this inspection. Also, one certification expired 09/2022. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at bar 77F. Sink near ware wash area 80F.

Basic - Bowl or other container with no handle used to dispense food. Cup in rice in walk in cooler. Cup in sauce in reach in cooler on cookline. Repeat Violation

Basic - Dead roaches on premises. One dead roach on shelf over steam table. Manager killed and discarded. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on shelf over bag in a box soda. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans over hand sink. Cups at fountain.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of steam table soiled. Exterior of cooking equipment. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Two units at bar.

Basic - Walls and or floors soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls and floors are heavily soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel near office. Repeat Violation

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Hose hanging in sink.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Onions, peppers, mushrooms and wings on cookline. Times were added to the board. Corrected On-Site

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. Opened package of ham in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and sharpener are soiled. Also, interior of ice machine has black substance on back wall. Also, shelves in walk in cooler rusty. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four people working. Manager arrived during this inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Lysol at bar has no label.

Basic - Bowl or other container with no handle used to dispense food. Trays in two bins of flour. Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several bags on dry storage shelves over single service items.

Basic - Floor soiled/has accumulation of debris. Floor on cookline.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between lids and wall of make table. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf on cookline soiled. Fan on cookline soiled. Around doors of reach in cooler. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Several bottles of water on shelves in reach in freezers and walk in cooler

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Two buckets on prep tables. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table. Interior of reach in protein cooler. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Two trash cans in ladies room.

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler at bar has torn gaskets. Repeat Violation

Basic - Food stored on floor. Bag in a box soda on floor under rack.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between lid and cover of make table, two knives.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in make tables. Shelf on cookline is soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on top of flour bin.