BEACH BAR & GRILL

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. Observed Triple Sink (Quaternary 0ppm). New solution at 200ppm. Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing correct concentration of quaternary at 3CS. Coached staff on correct concentration. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at white cuttings boards at grill station. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beef carpaccio and ahi tuna tartare not linked to consumer advisory. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at bar area. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at men's bathroom. Warning

Basic - Food stored on floor. Observed metal containers of demi on floor at WIF and boxes of broccoli on floor at 2nd WIF. Contained were removed off floor. Corrective Action Taken Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at WIF, at bottom of RIF at grill station, and second WIF. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bathrooms used by staff and HWS at bar area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC fan guards soiled and WIC 13 gaskets soiled at cold station. Warning

Basic - Standing water in bottom of reach-in-cooler. Observed at RIC across from grill. Warning

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.

Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

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.

Basic - Accumulation of debris inside warewashing machine.

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 some employee training expired on 07-2024.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Giuseppe Galazzi expired 10-20-23

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled behind blade and blade guard. Cleaned at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Items stored inside handwash sinks in salad station and dish pit. Items removed at time of inspection. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Bowl or other container with no handle used to dispense food. In pasta on sauté station. Repeat Violation

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. All tuna cut open during inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Sauté station. Repeat Violation

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Observed license expired. operator paid license during the time of the inspection. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. At the time of the inspection observed commercially processed tuna not maintained frozen. Chef removed fish from package. Corrected On-Site

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. Operator printed and posted. Corrected On-Site

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. At the time of the inspection operator printed and staff signed employee health reporting agreement. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle in quinoa container.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Hood filter missing from automatic fire suppression/exhaust system.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan near prep area at end of cook line soiled. Observed hood filters soiled. Observed exterior of microwave at cook line soiled.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. At the time of the inspection observed squid rings and edamame thawing in standing water.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects in prep area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged stored above ready to eat chicken tenders in walk in freezer. Operator removed raw salmon to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg (49F - Cold Holding); cooked shrimp (48F - Cold Holding) in reach-in cooler in prep area. Employee stated she just put both items in cooler but had lid open on cooler. Employee removed both items and placed in nearby reach-in cooler to 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. cooked chicken (114-126F - Hot Holding) on grill area next to stove. Chef stated he just cooked the chicken and placed in pan to reheat at lunch. Chef placed burner back on of grill to heat back up the chicken to 165F. Retemped at more than 165F Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers in prep area and on reach-in coolers on cook line soiled/ stained

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in warewashing area used to store cleaning supplies/ scrubbie. Operator removed cleaning supplies/ scrubbie from hand wash sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in warewashing area. Operator replenished paper towels Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing above grill area.

Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs hanging from handle of oven. Employee removed tongs to properly store Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Floor area(s) covered with standing water.

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

Basic - Standing water in bottom of reach-in-cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler interior soiled.

Intermediate - Handwash sink not accessible for employee use at all times.

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

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - No container installed for catching grease from hood drip tray.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Standing water in bottom of reach-in-cooler.

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in kitchen. Warning - From follow-up inspection 2021-12-16: No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in kitchen. Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Warning - From follow-up inspection 2021-12-16: Carbon dioxide/helium tanks not adequately secured. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Warning - From follow-up inspection 2021-12-16: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Warning Time Extended