BEACH HOUSE BAR AND GRILL

High Priority - Non-food grade paper/paper towel used as liner for container of cut vegetables.

Intermediate - Handwash sink in kitchen area not accessible for employee use at all times due to utensils being stored inside. Chef removed. Corrected On-Site

Basic - Accumulation of black buildup in the interior of the ice machine/bin. Repeat Violation

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

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.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Repeat Violation

Basic - Ice buildup in reach-in freezer and walk in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Observed Exterior of white chest reach in freezer in disrepair with exposed insulation. Repeat Violation

Basic - Observed various cases of food stored on floor in walk in freezer.

High Priority - Raw chicken stored over raw beef in walk in freezer. Advised chef animal foods must be properly separated from each other in holding unit based upon minimum required cooking temperature.

Basic - Accumulation of black build up in the interior of the ice machine/bin.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Exterior of reach in freezer in disrepair and has exposed insulation.

Basic - Food storage container cracked or broken. Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Observed raw chicken thawing at room temperature on food cart in kitchen area. Chef moved to walk in cooler.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager Ari ed during inspection. 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. Discussed and emailed form to operator. She printed and instructed all employees on duty to sign. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Employee discarded. Corrected On-Site

Basic - Food stored on floor. Observed container of rice stored on floor in prep area. Person in charge move to shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining pans of cut vegetables. Located in reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a vacuum breaker for hose connected to nozzle at hand washing sink. Repeat Violation

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. Discussed and emailed form to operator.

Basic - Commercially processed reduced oxygen packaged raw sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Equipment in poor repair. Observed reach in cooler and walk in freezer gaskets torn. Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Repeat Violation

Basic - Light shield in warewash area damaged.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container being stored in hand washing sink in ware wash area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed vacuum breaker to connect hose on hand washing sink nozzle. Repeat Violation

Basic - Commercially processed reduced oxygen packaged raw 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. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Ice buildup in reach-in freezer and walk-in freezer. Repeat Violation

Basic - Observed exterior of reach in freezer door in disrepair and has exposed insulation.

Basic - Observed various foods stored in reach in freezer not covered. Repeat Violation

Basic - Single-service articles improperly stored. Observed cases of pizza boxes being stored on floor in kitchen area. Chef moved to shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hose bib attached to hand washing sink in kitchen area.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ employees present and engaging in food preparation with no certified manager present. Manager arrived during inspection. Corrected On-Site Repeat Violation

Basic - Clean pots and pans not stored inverted or in a protected manner. Manager inverted. 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. Chef removed fish from packaging. Corrected On-Site

Basic - Food stored on floor. Observed case of potato's being stored on floor under prep table in kitchen area and bar cases of food being stored on floor in walk in freezer.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager discarded water. Corrected On-Site

Basic - Interior of white chest freezer in disrepair and has exposed insulation.

Basic - Stored food not covered. Observed foods stored in reach in cooler uncovered. Manager covered. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of cooked rotini. Located in reach in cooler. Chef rearranged. 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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils being stored in hand washing sink. Located in coffee station. Chef removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed back flow preventer installed on hand washing sink for water hose usage. Advise person in charge that back flow preventer must be removed and that hand washing sink is only only to be used for the purpose of hand washing.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees present and engaging in food preparation with no certified manager present.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed no original certificates provided for employee training, all employee provided proof of training from cell phones.

Basic - Bowl or other container with no handle used to dispense food. Observed chef use a cup with no handle to dispense rice.

Basic - Food stored on floor. Observed case of raw beef being stored on floor in walk in freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Chef removed. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining pan of greens. Chef removed. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed various foods being stored in non food grade bags. Located in walk in freezer. Manager instructed employee to remove. Corrective Action Taken

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of oven soiled with accumulated buildup. Manager instructed employee to clean. Corrective Action Taken

Basic - Stored food not covered. Located in reach in freezer. Manager instructed employee to cover. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/21.