DRY ROCKS BAR AND TIKI BAR- BAKER'S CAY RESORT KEY LARGO

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mahi fillets stored above sliced tomatoes inside reach reach in cooler at cook line, operator stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa salad (47F - Cold Holding) and corn salad (48F - Cold Holding) on reach in cooler at cook line, as per operator less than 3 hours. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed clean utensils inside hand wash sink at dishwashing area. Employee removed. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken prepared onsite and held more than 24 hours not date marked in reach in cooler at cook line, operator dated during inspection. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting no longer cleanable at cook line.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging food preparation not wearing a bear guard at cook line.

Basic - Ice bucket/shovel stored on floor between uses. Observed next to ice machine, employee stored properly.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in freezer at cook line, operator removed during inspection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking on sink at cook line.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

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 chlorine sanitizer was 0 ppm at the dishwasher at the bar. Also observed at the kitchen area. Chef was able to fixed the sanitizer at the kitchen area. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm at the dishwasher at the bar. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager was not able to provide parasite destruction letter. They were advised to stop selling raw fish ( ceviche ) until letter is provided. Chef provided the letter during the inspection. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ceviche (47 F - Cold Holding); chicken (49 F - Cold Holding). Food was date marked on 4/6 and 4/7. Stop sale was issued. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ceviche (47 F - Cold Holding); chicken (49 F - Cold Holding). Food was date marked on 4/6 and 4/7. Stop sale was issued. Repeat Violation 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 chef did not know that thermometer needs to reach 32°F when calibrating. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun at the front counter. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored inside the hand wash sink next to the dishwasher. Chef removed the containers. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at the bar. Employee provided it. Corrected On-Site Warning

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dishwashing machine was not dispensing detergent at the front counter. Repeat Violation Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed silverware not stored inverted inside a plastic container next to the coffee machine. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees with no beard guard/restraint while engaging in food preparation. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting on shelf by the ice machine. Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs on door handle oven. Employee removed them. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled across from the grill at the cook line. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket. Chef fixed it. Corrected On-Site Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloths stored on preparation tables. Warning

Intermediate - - From initial inspection : Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm). - From follow-up inspection 2025-12-11: Observed Dishwasher (Chlorine 0ppm). Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty over beverage fountain. - From follow-up inspection 2025-12-11: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line, operator removed during inspection. Corrected On-Site - From follow-up inspection 2025-04-24: Still observe. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked pasta container inside reach in cooler at cook line. 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. Observed cooked pasta container not date marked inside reach in cooler at cook line , as per employee from previous day. Corrected On-Site

Basic - Ceiling tile missing. Observed at dishwasher station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag on counter at bar. Corrected On-Site

Basic - Food stored on floor. Observed cooking oil container stored on kitchen floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at pizza station by bar.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside of reach in cooler at desserts station. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in unit at pizza station.

Basic - Single-service articles improperly stored. Observed pizza boxes stored on floor at pizza station. Corrected On-Site

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

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dishwasher area. - From follow-up inspection 2024-05-07: Still observed. Time Extended - From follow-up inspection 2024-05-16: Still observed l Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (48F - Cold Holding); pico de gallo (48F - Cold Holding); as per manager less than 2 hours. Manager add ice at the time of the inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at the pizza station next to main bar.

Intermediate - Handwash sink used for purposes other than handwashing. Observed items inside HWS at tiki bar. Employee removed during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag in shelves above dishwasher area.

Basic - Ice bucket/shovel stored on floor between uses. Observed next to ice machine. Employee stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 84°F next to flat grill. Employee discarded. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside cooler at the bar area. Employee removed during inspection. Corrected On-Site

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test strips.

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

Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. Observed tongs stored on the oven handle Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water Water temperature 88F Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed the sanitizer bucket stored on the floor of the kitchen

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in used utensil inside water at 85°F. Operator changed the water for hot water at 135°F. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded Cheese (50 F - Cold Holding) at reach in cooler. As per operator for less than 30 minutes.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by a chair. Manager removed the chair. Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - In-use tongs stored on equipment door handle between uses. Observed a ton stored on oven door. Operator removed the ton. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping towels on preparation tables at cook line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips to test dishwasher. Repeat Violation

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 in reach in cooler 2 pieces of tuna in reduced oxygen packaging thawed. Fish was discarded. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed scoop in ice. Scoop was removed from ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water on prep table 79 F. Utensils were moved to flat grill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table guacamole (46°F - Cold Holding). As per employee lid left opened. Lid was closed. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on prep tables on cook line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for dishwasher.

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

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed cook with pony tail.

Basic - Floor area(s) covered with standing water. Observed standing water at end of cook line.

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