SPORTS GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sliced cheese inside walk in cooler. Operator properly relocated products. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw ground beef patties inside reach in cooler across from cook line. Operator relocated products. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed raw mahi completely thawed inside reduced oxygen package inside reach in cooler across from cook line.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of sanitizer stored on shelf next to single service cups. Operator removed bottle. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter on hose bibb under triple sink missing vacuum breaker.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed establishment conducting non continuous cooking of chicken wings, not properly documenting final cooking temperature. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelf where buns and clean equipment is stored heavily soiled with grease above triple sink.

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 employee training expired for some employees.

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. Observed raw mahi completely thawed inside reduced oxygen package inside reach in cooler across from cook line.

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

Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed establishment utilizing non continuous cooking of chicken wings, not properly documenting temperatures. - From follow-up inspection 2025-08-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underneath hood filters soiled with grease. Repeat Violation - From follow-up inspection 2025-08-13: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken tenders (70F - Hot Holding) in prep area, as per operator was left out from previous day.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken tenders (70F - Hot Holding) in prep area, as per operator was left out from previous day. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at cook line

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored not inverted in bar area

Basic - Equipment in poor repair. Observed reach in cooler gaskets on cook line and walk in freezer door torn/broken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer Repeat Violation

Basic - Insect control device installed over food preparation area. Observed bug zapper installed over shelf with liquor bottles in bar area

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook grab raw chicken with hands to put on grill, changed gloves, and grabbed clean utensils without washing hands in between. Coached employee on proper hand washing procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burgers over fries inside walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potato chips (70F - Hot Holding); crispy onions (70F - Hot Holding) above prep table, as per operator since previous day. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potato chips (70F - Hot Holding); crispy onions (70F - Hot Holding) above prep table, as per operator since previous day.

Intermediate - Handwash sink used for purposes other than handwashing. Observed knives stored inside hand sink in kitchen area. Operator removed knives. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink in bar area.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using time on cooked chicken wings with no written procedure. Provided operator form. Operator printed and filled out form. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside container of Mac and cheese in walk in cooler. Operator removed cup. Corrected On-Site

Basic - Food stored on floor. Observed buckets of sauce stored on floor inside walk in cooler and box of carrots on floor inside walk in freezer. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor in bar area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer and inside of mini reach in freezer next to bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler in front of cook line. Observed hood filters soiled. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on food prep table. Operator relocated bucket to bottom shelf. Corrected On-Site

Basic - Stored food not covered. Observed ice cream not covered stored inside mini reach in freezer at bar area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing at room temperature inside triple sink in kitchen. Operator turned on water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored under flat top.

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2024-02-09: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler running at 47F, located at cooking line. - From follow-up inspection 2024-02-09: During callback inspection cold holding unit still out of service. As per operator parts has been ordered. Time Extended

Basic - - From initial inspection : Basic - Floor tiles in disrepair, located at beer walk in cooler. - From follow-up inspection 2024-02-09: Floor tiles in disrepair, located at beer walk in cooler. Time Extended

Basic - - From initial inspection : Basic - Observed ceiling of walk in cooler beer, soiled with accumulated dust, or mold-like substance. - From follow-up inspection 2024-02-09: Observed ceiling of walk in cooler beer, soiled with accumulated dust, or mold-like substance. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-02-09: Walk-in cooler shelves with rust that has pitted the surface. Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Corrected , manager reset quaternary to 200 ppm of quaternary. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook changing duties with gloves on with no glove changing nor hand washing . Corrected action taken inspector discussed with cook proper hand washing and glove changing. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Several items stored in employee hand wash in kitchen area, corrected, employee removed items during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dressings , coleslaw all held over 24 hrs not date marked.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in reach in cooler at bar area, corrected, manager removed food during inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor under three compartment sink . Repeat Violation

Basic - Food stored on floor. Bag of onions stored on floor in walk in cooler . Corrected, employee placed onions on hook at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with heavy grease dust and debris.

Basic - Plumbing system in disrepair. Water leaking from under three compartment pipe. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted by bar area, corrected, manager inverted items during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding); house made coleslaw (45F - Cold Holding) in reach-in cooler across from grill. Employee stated items went in cooler this morning before opening.

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 unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site

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/ Two CFM certificates expired 8/23/22-(James, Robert)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler on cookline and on counter on cookline near entry door soiled/ stained.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to store knives. Employee removed knives from hand wash sink Corrected On-Site

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/ No CFM on duty during this inspection with four employees working.

Intermediate - Spray bottle containing toxic substance not labeled. Two Unlabeled Spray bottle containing toxic substance stored in kitchen and in bar area. Person in charge labeled spray bottles of cleaners. Corrected On-Site

Basic - Equipment in poor repair. Gasket on walk-in-cooler and walk in freezer torn/ in disrepair

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach-in cooler across from grill.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floors in kitchen and walk-in-cooler. Repeat Violation

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. Front counter chlorine 0ppm. - From follow-up inspection 2022-07-26: At the time of the callback inspection observed dish machine not functioning properly, operator placed an out of order sign on dish machine. Observed three compartment sink set up. Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not functioning properly in bar area. Chlorine 0ppm. Operator set up three compartment sink. Corrective Action Taken - From follow-up inspection 2022-07-26: At the time of the callback inspection observed dish machine not functioning properly, operator placed an out of order sign on dish machine. Observed three compartment sink set up. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed in the ware wash area underneath the three compartment sink. Also at the bar area: standing water underneath the reach in cooler. - From follow-up inspection 2022-07-26: At the time of the callback inspection did not observe standing water in the kitchen. Observed standing water in the bar area underneath the reach in cooler. Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Underneath the hood. - From follow-up inspection 2022-07-26: At the time of the callback inspection observed light not functioning. Underneath the hood. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed the kitchen floor not sealed. - From follow-up inspection 2022-07-26: At the time of the callback inspection observed unsealed concrete floor in the kitchen. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Observed shelves in the walk-in cooler rusted. - From follow-up inspection 2022-07-26: At the time of the callback inspection observed rusted shelves in the walk-in cooler. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer floor. - From follow-up inspection 2021-08-07: Floor soiled/has accumulation of debris. Walk in freezer floor. Time Extended