LURES RIVERFRONT RESTAURANT

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee set up triple sink with chlorine sanitizer at 50 ppm at time of inspection Corrective Action Taken - From follow-up inspection 2026-01-15: Observed dish machine at 0 ppm at time of inspection Dish washer in use at time of inspection Operator set up quaternary ammonium triple sink at 200 ppm Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-01-15: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw fish, remove gloves then cjange to new gloves with out washing hands . Observed employee wash hand properly. Corrective Action Taken

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

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 approximately Observed approximately 10 expired certificates for employees. Operator scheduled class to re train employees expired. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles at cook line

Basic - Cutting board has cut marks and is no longer cleanable at cook line

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. Observed bug gun stored on top of bread loaves at dry storage rack

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloves on, then proceed to handle clean food equipment and engage in food preparation with out washing hands or changing gloves. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license at time of inspection. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs stored over ready to eat onions, tomatoes, sauces at flip top reach in cooler on cook line- employee removed. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line: Observed employee handle raw beef patty, then proceed to handle clean equipment and plates, and touch reach in cooler door, with out changing gloves. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop inside container of fruit and container of cole slaw in reach in cooler at kitchen. Employee removed. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked onions at 74F per operator, items cooling at 10:30 since 6:30. At current rate if current, item did not reach 70F with 2 hours. Operator placed in freezer to quick chill. Items at 40F at 11:30. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee re-enter from back door while handling cellphone, then proceed to handle dirty to clean dishes at dish pit station with no hand wash. Employee washed hands properly. 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. Observed cut melons at 54F date marked 11/11, per operator, items prepped 11/12 at 9:30. Operator placed proper date mark on items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Soiled Baking tray on top of small confection oven in main kitchen. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop inside container of cut melons in short stainless reach in cooler at prep line. Operator stored properly. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed I've bins not inverted next to ice machine in main kitchen. Operator stored items correctly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee handbag stored over liquor bottles at inside bar area. Operator stored items properly. Corrected On-Site

Basic - Stored food not covered. Observed stored beef patties uncovered in white reach in coolers main kitchen area. Operator stored items properly. Corrected On-Site

High Priority - Container of medicine improperly stored. At cook line prep table, antacids, Benadryl, Tylenol stored on shelf over food prep area. Advised operator to remove medicines. Operator removed medicine. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cut melon with bare hands for immediate service, proceeded to handle ready to eat food without washing hands, wiped hands on clothing. Advised operator to wash hands, apply gloves when handling ready to eat foods.

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. Employee handled cut melon with bare hands for immediate service, proceeded to handle ready to eat food without washing hands. Advised operator to wash hands, apply gloves when handling ready to eat foods.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At cook line low boy cooler, 4 Ahi tuna steaks 3 yellowfin tuna steaks thawed in ROP package. Operator stated items held over 24 hours. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line raw steak (55F - Cold Holding) Operator stated steak held in reach in cooler, cut to order. Been out of temperature approximately 20 minutes prior. Food item not prepared or portioned today. Operator placed raw steak into reach in cooler to bring temperature to 41F Corrective Action Taken

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. At cook line low boy cooler, 4 Ahi tuna steaks 3 yellowfin tuna steaks thawed in ROP package. Operator stated items held over 24 hours. See stop sale

Basic - Food stored on floor. At bar, soda boxes stored on floor.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over fish at walk in cooler. Operator stored properly. 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. Observed Raw Philly mechanically tenderized beef over fish reach in freezer. Fish not in commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made garlic butter (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held for 2 hours. Observed pan of house made garlic butter double panned in reach in cooler. Operator placed underneath cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries (128F - Hot Holding) - holding in hot window Per operator, held out of temperature for 15 minutes. Inspector recommended placing on time control. Operator discarded French fries. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bodily fluids procedure sent to operator. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: grits (96F - Cooling) at 3:15 since 2:00 - 91F at 3:50 At current rate of cooling product will not reach 70F within 2 hours. Operator removed from deep container, spread out in shallow pan and placed on ice bath. Corrective Action Taken

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. Dishmachine sanitizing at 0/ppm/chlorine/corrective action taken =operator called for service. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation

Basic - Food stored on floor. Oil/shortening container/cook line/corrective action taken/operator stored oil container properly. Corrective Action Taken

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-09-15: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cookline/prep cooler Warning - From follow-up inspection 2022-09-15: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp being prepped 67f , ice added. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.

Intermediate - Records/documents for required employee training do not contain all of the required information. Employee names missing on certificates.

Intermediate - Spray bottle containing toxic substance not labeled. Green works bottles. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk-in cooler floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soap dispenser at Hand wash sink at kitchen back door.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over rts produce in top cook line cooler. Were removed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hot side of exterior hose bibb.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Inconsistent tag date marking observed on past tags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen cook line cutting board unclean.

Intermediate - Spray bottle containing toxic substance not labeled. Cleaners in spray bottles. Were labeled. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. On one shelf in Walk-in cooler.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Soiled dry wiping cloth in use. Was removed from use. Corrected On-Site