TWO GEORGES DOCKSIDE GRILL

High Priority - Observed: on Callback 01/15/25 All raw animal food stored properly Complied Priority: High Priority

High Priority - Observed: on Callback 01/15/25 All raw animal food stored properly Complied

High Priority - Observed: on Callback 01/15/25 Food grade paper used at time of inspectionComplied Priority: High Priority

High Priority - Observed: on Callback 01/15/25- No live roaches at time of inspection Complied Priority: High Priority

High Priority - Observed: on Callback 01/15/25- No live stop sale issued Complied Priority: High Priority

High Priority - Observed: on Callback 01/15/25- cooked pasta 42F- cold holding **Complied ** Priority: High Priority

Intermediate - Observed: on Callback 01/15/25 Complied Priority: Intermediate

Intermediate - Observed: on Callback 01/15/25 Complied Priority: Intermediate

Intermediate - Observed: on Callback 01/15/25 menu for fish with no identifying mark stating food is served raw/ under cooked ** Time extended** Priority: Intermediate

Basic - Observed: on Callback 01/15/25 Complied Priority: Basic

Basic - Observed: on Callback 01/15/25 Complied Priority: Basic

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer. - From follow-up inspection 2025-12-08: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen, cook line, cutting boards grooved and no longer easily cleanable. Repeat Violation - From follow-up inspection 2025-12-08: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. - From follow-up inspection 2025-12-08: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked shrimp tempera in sushi station cooler Removed Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops (50F - Cold Holding); grouper (50F - Cold Holding); raw burgers (49F - Cold Holding) in reach in drawers under cook line. Not prepped or portioned. In unit less than four hours. Placed back in walk in cooler. 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 and the time removed from temperature control cannot be determined. See stop sale. Coleslaw and sour cream Time marked Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked vegetables (128F - Hot Holding); in steam table. Out less than four hours. Advised chef to reheat to 165F Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical Spray bottle stored with clean pans next to hand sink in kitchen/to go lids and cups at bar

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (64F - Cooling) at 2 pm to 64F at 2:21 pm since 11 am. Food will not cool to 41F within four hours. Bagged in reach in drawer on cook line. Removed and placed in another cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar

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

Basic - Cutting board has cut marks and is no longer cleanable. On cook line flip top coolers

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on knife holder at salad station

Basic - Equipment in poor repair. Cracked lid to rice bin at salad station Gaskets torn reach in drawer on cook line storing cooked pasta

Basic - Floor area(s) covered with standing water. Walk in cooler Salad station

Basic - Standing water in bottom of reach-in-cooler. Bottom of flip top cooler end of cook line

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp at room temperature Placed under running water Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt container at salad station Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bags storing crab and corn one door freezer unit

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over avocados bottom sushi reach in cooler Raw fish over seaweed salad bottom sushi reach in cooler Removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (48F - Cold Holding); pico de gallo (46F - Cold Holding) in one door glass reach in cooler at expo line. Not prepped or portioned today. In unit over four hours. Stored on bottom shelf.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (48F - Cold Holding); pico de gallo (46F - Cold Holding) in one door glass reach in cooler at expo line. Not prepped or portioned today. In unit over four hours. Stored on bottom shelf. 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. cooked onions (111F - Hot Holding) in steam table at cook line. Out less than Four hours. Reheated to 200F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at outdoor bar

Intermediate - Handwash sink used for purposes other than handwashing. Tongs in hand sink at dishmachine

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

Basic - Clams/mussels/oysters removed from original container for long-term storage. Oyster tag placed with batch in walk in cooler Corrected On-Site

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. Tuna in Two door reach in cooler at sushi station

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at flip top on cook line

Basic - Floor area(s) covered with standing water. Throughout kitchen and dish machine area

Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados in flip top cooler contain stickers

Basic - Reach-in cooler shelves with rust that has pitted the surface. Flip top cooler on cook line

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line. Remade Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over pepperoni, raw beef over baked ziti in walk in cooler, raw chicken not in commercial packaging over French fries walk in freezer, raw salmon over cooked shrimp at sushi bar reach in cooler. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pull out cooler under range top: shrimp (49F - Cold Holding); mahi (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved to walk in freezer to quick chill. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam, mussel and oyster tags not in chronological order.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink with vegetable peelings in basin by dish area.

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. Observed at least three current employees with training expired 02/2024

Basic - Bowl or other container with no handle used to dispense food. No handle Portion cup used as scoop in rice bin. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Flip top coolers on cook line.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over mozzarella sticks and sweet potato fries reach in freezer cook line. Both products not in commercial packaging. Observed Raw shrimp not in commercial packaging over mozzarella sticks walk in freezer. Operator stored all products properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish eggs over cooked octopus reach in cooler sushi bar. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell egg wash (49F - Cold Holding) Observed at cook line in ice bath. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Shellfish tags not in chronological order. Educated operator on proper shellfish tag maintenance.