PLAYA LARGO RESORT & SPA

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer. Repeat Violation Warning - From follow-up inspection 2026-04-02: Still observed. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed yellow cutting board soiled with black mold like substance at clean equipment storage.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area. Operator provided. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed inside walk in cooler under seafood shelves.

Basic - Floor soiled/has accumulation of debris. Observed accumulation of debris on floor under shelves at walk in freezer. Operator started to clean. Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing on drainage in front of or a machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk n freezer by door frame.

Basic - In-use ice scoop stored on soiled surface between uses. Observed scoop stored on top of ice machine. Operator removed and placed in washing area. Corrective Action Taken

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observe floor in disrepair at walk in freezer entrance. Warning - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observe on units at cook line. Repeat Violation Warning - From follow-up inspection 2025-04-04: Still observe. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored above salad containers on cart inside walk in cooler. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked mushrooms (49F - Cold Holding) dated on the 12/26 at walk in cooler. Employee discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked mushrooms (49F - Cold Holding); marinara sauce (54F - Cold Holding) as per Chef from previous day. Employee discarded food during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mushrooms (49F - Cold Holding); marinara sauce (54F - Cold Holding) as per Chef from previous day. Employee discarded food during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting board on HWS by walk in cooler. Corrected On-Site

Basic - Ceiling tile missing. Observed above dishwasher machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles with water marks by dishwasher area.

Basic - Equipment in poor repair. Observed reach in cooler unit at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.

Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers by dishwasher area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit by dishwasher area.

Basic - Standing water in bottom of reach-in-cooler. Observed on 2 units at cook line.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks on some ceiling tiles at dishwasher area. - From follow-up inspection 2024-05-08: Still observed. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler drawers under grill in disrepair. Repeat Violation - From follow-up inspection 2024-05-08: Still observed. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed at the walk in freezer entrance. Repeat Violation - From follow-up inspection 2024-05-08: Still observed. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed under HWS at dishwasher area. - From follow-up inspection 2024-05-08: Still observed. Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cube raw tuna (44F - Cold Holding)inside walk in cooler. Dated on 11/04 Manager discarded during inspection. 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. Provided form during inspection.

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

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed next to 3 compartment sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on Sandbar menu offers raw oysters and raw ceviche not identified.

Basic - Equipment in poor repair. Observed drawers under flat grill is disrepair.

Basic - Floor tiles missing and/or in disrepair. Observed missing and in disrepair tiles at the door of walk in freezer. Repeat Violation

Basic - Soiled dry wiping cloth in use. Observed atthe cook line. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the cook line.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher go from dirty dishes to clean without cleaning the hand.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the hot kitchen reach in cooler ; cut tomato (47F - Cold Holding); sausage (47F - Cold Holding) Per operator less than three hours. Unit ambient temperature is 44F Operator put the food over ice and water.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at the kitchen area hollandaise sauce (103F - Hot Holding). Less than 3 hours.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the quaternary sanitizing solution concentration at 400 ppm Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed the dishwasher clean his hands at the triple sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the dishwashing hand wash sink used to stored a sanitizing bucket The bucket was removed

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pans stored on the floor of the storage room.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in the walk in cooler in disrepair

Basic - Floors not constructed to be easily cleanable. Observed the grout between tiles low in some areas of the kitchen

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Towels were removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top surface of the reach in cooler by the fryers soiled.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Plumbing system in disrepair. Observed the faucet of the dishwashing machine area in disrepair

Basic - Single-service articles not stored inverted or protected from contamination. Observed cardboard containers stored on the top shelf of the kitchen not inverted.

Basic - Soiled dry wiping cloth in use.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the hot kitchen reach in cooler Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water on the floor of the dishwashing area

Basic - Stored food not covered. Observed the in reach in freezer ice-cream not covered. Operator discarded the ice cream Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp being thawed in standing water. The shrimps were removed Corrective Action Taken

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

Basic - Working containers of food removed from original container not identified by common name. Observed a sauce with no name label. Operator discarded the sauce Corrective Action Taken Repeat Violation

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 the chlorine sanitizer of the dishwasher at 10 ppm Operator replaced the empty chlorine container with a new one. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Observed unwrapped apples being offered to the guest by the front desk. Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the triple sink quaternary sanitizing solution concentration at 400 ppm Operator diluted the concentration Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed the dishwashing area hand wash sink blocked with dirty pots left in front of it Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cole slaw in the walk in cooler produced more than 24 hours ago without date marking.

Basic - Employee with no hair restraint while engaging in food preparation. Observed some employees working at the hot kitchen without hair restraint . Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed pastries stored in the walk in freezer floor. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored on top of the ice machine surface Ice scoop was removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs was removef Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light cover missing at the dishwashing area Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the dishwashing hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the oven exterior soiled

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Single-service articles improperly stored. Observed single service trays not inverted or protected. Operator inverted the trays Corrected On-Site

Basic - Standing water in walk in cooler

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Observed at the kitchen hand wash sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the prep area by cook line on ice pan, cut lettuce (63F - Cold Holding). As per operator, just prepped less than 1 hour, they added more ice. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed cleaning items stored inside the hand sink by the dishwasher area. Corrected On-Site

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples at the buffet area self served not wrapped.

Intermediate - oyster tags not marked with last date served.

Basic - Ceiling tile missing. Observed by the dish washing area. Repeat Violation

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

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

Basic - Food not stored at least 6 inches off of the floor. Observed a bag of panko stored on the floor in dry storage area. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed 2 hood filters missing by the cook line area.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light cover missing by the dishwasher area. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cook line reach in cooler Fish (49 - Cold Holding) Ice bags were added. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled mixer head. I mixer head was cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed knife in hand wash sink. Observed employee rinsing brush in hand wash sink. Observed hose hooked up to hand wash sink at mar. Knife was removed and hose was removed.. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at salad station. Paper was provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle over hand wash sink in ware washing room not labeled. Bottle was labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at hand wash sink by cook line 71°F let run for approximately 3 minutes.

Basic - Bowl or other container with no handle used to dispense food. Observed cup in rice.Cup was removed. Corrected On-Site

Basic - Ceiling tile missing in storage room.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates on top shelving of cook line not inverted.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food no hair restraint.

Basic - Equipment in poor repair. Observed torn gasket on reach in cooler door across from grill.

Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled floors under racks in walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at room temperature water. Water was removed. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing over three compartment sink.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in salt cooler. Thermometer was provided. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray. Observed missing drip pan on hood. Drip pan was provided. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled salad reach in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry.Mop was hung. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towel on prep table.

Basic - Working containers of food removed from original container not identified by common name. Observed condiments cup not labeled.