SAILFISH POINT CLUBHOUSE

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 140F Warning - From follow-up inspection 2026-03-30: Dishwasher (Temperature 0) Test strip did not turn color at time of inspection. Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee switched from working with raw fish to handle clean equipment and clean cutting board failed to removed gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

Basic - Ceiling vents soiled with accumulated grease, dust and mold-like substance. Vents In upstairs kitchen.

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. Chef removed Mahi from bag during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf next to dishwashing machine.

Basic - Old labels stuck to food containers after cleaning. Next to dishwashing machine . Employee removed and cleaned containers during inspection. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler, Herb butter dated 10/15.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line low boy, raw steaks stored over raw oysters. Advised operator of proper storage. Operator stored correctly.I Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At kitchen low boy, cut lettuce (51F - Cooling)@2:34, since 12:00, 51F @3:03; at this current rate, product will not reach 41F within 4 hours. Operator placed product into walk in to fascilitate cooling. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Livornese (cooked tomato sauce) dated 4/19 at walk in cooler. 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. butter cream (68F - Cold Holding) Observed sitting on counter in pastry kitchen. Per operator, out of temperature for 6 hours. Per operator, not prepared or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter cream (68F - Cold Holding) Observed sitting on counter in pastry kitchen. Per operator, out of temperature for 6 hours. Per operator, not prepared or portioned today. See stop sale. 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. salmon (101F - Hot Holding) Observed in hot holding unit. Per operator, out of temperature for approximately 30 minutes. Operator returned salmon to oven to reheat 165+F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Veal stock at walk in cooler with no date. Per operator, veal stock was made and placed in freezer next day after preparation. Per operator, veal stock was removed from freezer on 5/11. Operator labeled properly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed Bleach spray not labeled at dish machine area. Operator labeled properly. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish not in commercial packaging over ready to eat sauce not in commercial packaging walk in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed peanut Dressing with cooked shallots added dated 11/21. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed peanut Dressing with cooked shallots added dated 11/21. See stop sale.

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. black bean soup (46-50F - Cold Holding) Observed in large covered plastic containers at walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight in excess of 24 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black bean soup (46-50F - Cold Holding) Observed in large covered plastic containers at walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight in excess of 24 hours. See stop sale. 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. spinach quiche (129F - Hot Holding) Observed in hot holding box. Per operator, out of temperature for approximately 30 minutes. Operator returned to oven to bring up to 165+F. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not kept in chronological order. Advised operator to organize tags chronologically.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Chlorine sanitizer spray bottle with no label. Advised operator to label bottle.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At small walk in cooler- raw shell eggs stored over heavy cream- operator moved to lower shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler by office- raw comminuted (ground) beef stored over whole muscle beef- operator moved ground beef to lower shelf. Corrected On-Site

High Priority - Time/ temperature control for safety Food cold held at greater than 41 degrees Fahrenheit. At buffet station on counter- Sour cream 64F- cold holding- operator states food not prepared or portioned today food left out on counter- out of temperature for 3 hours- operator discarded. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado stickers still attached to avocados at flip top cooler at upstairs cookline- operator removed. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in Water at 74-76F- operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - Raw shrimp not commercially packaged over pesto in walk in cooler- operator moved shrimp to lower shelf. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over milk/walk in coller#2/corrective action taken/operator stored raw eggs on bottom shelf. 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. Ham/opened/cut over 24 hours before/wic#1/corrective action taken/operator date labeled foids. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Hamburgers, salmon, chicken/cookline

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls/by dishmachine area.

Observed electrical wiring in disrepair. For reporting purposes only. Cover plate broken/prep area/kitchen

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 10# Branzino dated 12/6, 5# cooked shrimp thawed in cryovac.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 attempts Dishwasher (Temperature <160) - operator contacted technician. Corrective Action Taken

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Dessert buffet table no sneeze guards.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 10# Branzino dated 12/6 12/6, 5# cooked shrimp thawed in cryovac - both thawed in cryovac.

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. fish file - scallops (45°-51° F- Cold Holding) not portioned or prepared today held over 4 hours - see Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish file - scallops (45°-51° F- Cold Holding) not portioned or prepared today held over 4 hours - see Stop Sale. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Bar - dump pan removed. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees removed watches. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraints. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated pans to let dry. Corrective Action Taken

Basic - Ice scoop handle in contact with ice. At server station and front bar - operator removed. Corrected On-Site

Basic - In-use spatulas stored in cracks between pieces of equipment. Operator removed. Corrected On-Site

Basic - Insect control device installed over food preparation area. Bug zapper over clean utensils in server station and receiving table.

Basic - Stored food not covered. Fried fish on speed rack - operator covered. Corrected On-Site