FAIRWAYS BAR & GRILL

High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com - From follow-up inspection 2026-05-08: As per chef the management decided to stop the use of the equipment or any procedure related to oxygen packaging until the approval of process waiver. According to the chef application hasn't been sent. They are still working with the paper work. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com - From follow-up inspection 2026-05-08: At the time of the callback inspection not observed any use of the machine for oxygen packaging. As per chef the management decided to stop the use of the equipment or any procedure related to oxygen packaging until the approval of process waiver. According to the chef application hasn't been sent. They are still working with the paper work. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com - From follow-up inspection 2026-05-08: As per chef the management decided to stop the use of the equipment or any procedure related to oxygen packaging until the approval of process waiver. According to the chef application hasn't been sent. They are still working with the paper work. Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on some preparation tables. - From follow-up inspection 2026-05-08: Observed some signs for hand washing still missing. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed in some area on the kitchen. - From follow-up inspection 2026-05-08: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com - From follow-up inspection 2026-05-08: At the time of the callback inspection not observed any use of the machine for oxygen packaging. As per chef the management decided to stop the use of the equipment or any procedure related to oxygen packaging until the approval of process waiver. According to the chef application hasn't been sent. They are still working with the paper work. Time Extended

High Priority - Employee washed hands with cold water. Employee at cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Food stored on floor. Observed at walk in freezer some boxers on floor.

Basic - In-use tongs stored on equipment door handle between uses. Cook line

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line.

Basic - Plumbing system in disrepair. Observed plumbing in disrepair at hand sink at cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken raw shell eggs stored over pasteurized eggs and egg whites, staff relocated eggs correctly. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Intermediate - Clam/mussel/oyster tags not marked with last date served.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC dusted over dishwasher machine area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned sanitized glasses stored next to kitchen handwashing sink expose to splash. Staff move cart to another location. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter(bar)

Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating while cutting ham at cook line.

Basic - In-use tongs stored on equipment door handle between uses. Cook line.

Basic - Covered waste receptacle not provided in women's bathroom. Observed 4 unisex restroom without Covered waste receptacle.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee phone next to spices on spices storage rack. Employee removed the phone.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in 4 unisex employee bathrooms.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. At the time of the routine inspection, upon review of the license, there is a change in seating from 75 units to 225 seats. A form for seating evaluation has been submitted and does not preclude serving the general public as the license is current and active. Routine inspection after a year in a completed remodeling. Just a new DBA requested and added.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Food

Basic - Working containers of food removed from original container not identified by common name. Black beans at reach in cooler.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cooking wearing a watch while working with food.

Basic - Equipment in poor repair. Observed damage Freezer door gaskets.

Basic - Ice scoop handle in contact with ice. Observed ice scoop in contact with ice in bar area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food spills to kitchen wall in front of ice equipment. Corrected On-Site

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

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food.

Basic - Buildup of food debris/soil residue on equipment door handles. Hand wash at front bar soiled. Corrected On-Site

Basic - Clean utensils stored between equipment and wall.employee took spatula for washing Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Working containers of food removed from original container not identified by common name. Observed at reach in cooler at kitchen shredded beef with more than 24 hours not labeled. Corrected On-Site