THE FLORIDA BOY 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. 0 ppm chlorine at dishmachine Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over ready to eat garlic in walk-in cooler Warning

High Priority - Raw beef stored over raw seafood in lift lid unit on cookline . not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in walk-in cooler Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.observed cooked rib meat in the walk-in cooler dated 9/15 , More than 7 days Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.out of date cooked pork. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.butter pats 60Fice was added to butter pats Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on splitter added to mop sink faucet. 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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with food debris. Soda gun and holster at bar iare soiled. The metal Ice scoop is . Flour storage container is soiled Warning

Intermediate - Handwash sink not accessible for employee use at all times.in the kitchen the handwashing sink blocked by floor fan, and has soap stored in sink Warning

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/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Basic - Observed the AC unit dripping condensation into the triple sink rinse basin. The ac was turned of until it can be replaced. Warning

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

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Bowl or other container with no handle used to dispense food.a cup is used to dispense ice Warning

Basic - Equipment in poor repair. On the cookline Lift lid gaskets are in disrepair , doors don't stay closed Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Soiled dish racks and soiled spray nozzle on dish spray hose Warning

Basic - Single-service articles, cups,lids, improperly stored on the floor in storage room Warning

Basic - Standing water in bottom of reach-in-cooler. Lift lid cooler on the cookline Warning

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In stand up refrigeration unit at wait station raw bacon And butter cups and cream cheese at 65F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up refrigeration unit at wait station raw bacon And butter cups and cream cheese at 65F Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at outside bar Warning

Intermediate - The kitchen Handwash sink used for purposes other than handwashing. Storage of clean wiping cloths Warning

Basic - Accumulation of debris in the interior of the ice machine/bin at outside bar . There is No ice in bin at time of inspection. Warning

Basic - Buildup of food debris/soil residue on equipment door handles on bottle beer cooler at outside bar Warning

Basic - Carbon dioxide/helium tanks not adequately secured at outside bar Warning

Basic - Cleaned and sanitized plates not properly stored. Stored on dirty shelving in the open air bar and exposed to environmental contamination. Warning

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. The stand up refrigeration unit in wait station cold holding @65 F. Holding TCS items butter cups, cream cheese cups and raw bacon Warning

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. ROP raw tuna thawed in unopened package . Stored in stand up refrigerator on cookline Repeat Violation Warning

Basic - Equipment in poor repair. Observed one of the required air curtains at the opening to the outside and inside bar is not operational. Warning

Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Observed the AC unit leaking condensation onto paper towel dispenser and hand wash sink by dish area in the kitchen. Warning

Basic - Ice buildup in reach-in freezer . Chest freezer holding pizza and link sausage in wait station area Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Beer bottle cooler gaskets are soiled at outside bar . Pink wood Shelving-is soiled at outside bar. Chest freezer holding sausage and pizza gaskets are soiled with black mold like substance. Warning

Basic - Onions stored on floor in the walk-in cooler Warning

Basic - Outside bar Walls soiled with accumulated grease, food debris and black mold like substance on under bar wood and floors and bar top Warning

Basic - Soda syrup boxes stored outside in open air bar .not enclosed and exposed to environmental contamination. Condiment bottles , ketchup and muster in plastic containers stored overnight at outside bar , not protected from environmental contamination. Warning

Basic - The inside and outside bar Floor soiled/has accumulation of debris and black mold like substance. Warning

Basic - Waste line and holster missing at soda gun at outside bar Warning

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

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sliced ham and cheese are not protected by a sneeze guard from contamination. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed ROP raw fish in stand up cooler that is thawed and in a vacuum package that has not been opened or removed from the package . Fish was discarded by cook at time of inspection. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (58F - Cold Holding); cheese (58F - Cold Holding) on self serve buffet line . There is ice under the ham and cheese but a wood cutting board is not allowing proper cold holding temperature. The wood was replaced with a metal pizza pan to help maintain 41 F on buffer cold holding temperature. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with debris. Warning

Intermediate - Handwash sink used for purposes other than handwashing.used to store dish scrub pads. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.blow dryer does not work and no paper towels available in Mens bathroom used by employees. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink in the kitchen. Warning

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

Basic - Bowl or other container with no handle used to dispense food. Observed a Side order cup with out a handle in cole slaw Warning

Basic - Buildup of food debris/soil residue on handle of spray hose at dish washing area . Warning

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 ROP raw fish stored in stand up cooler that is thawed and in a vacuum package that has not been opened and states must be removed from package before thawing. 43 F Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

Basic - No handwashing sign provided at a hand sink near dish area and in wait station used by food employees. Warning

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

High Priority - Raw fish stored over/not properly separated from ready-to-eat food , cooked pork Warning

High Priority - Raw shell eggs stored over or with unwashed produce in walk-in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. SALAD REACH IN (); Cole Slaw (52F - Cold Holding); sour cream (46F - Cold Holding); salsa (51F - Cold Holding); dressings (59F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SALAD REACH IN (); Cole Slaw (52F - Cold Holding); sour cream (46F - Cold Holding); salsa (51F - Cold Holding); dressings (59F - Cold Holding) Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen near electrical panel Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork , cooked onions, cheese sauce , Warning

Intermediate - The can opener blade is soiled with food debris, mold-like substance or slime. Warning

Basic - damage to tile wall at cased opening to kitchen Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Bar Floor soiled/has accumulation of debris behind equipment Warning

Basic - Bowl or other container with no handle used to dispense bread crumbs Warning

Basic - Clean pots or equipment stored in dirty , dusty rack in dish area by back door. Warning

Basic - Ice bucket stored on floor between uses. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed Scoop handle in flour . Warning

Basic - Ripped/worn tin foil used as shelf cover on bottom of prep table Warning

Basic - Salad reach in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Repeat Violation Warning

Basic - Single-service articles improperly stored on the floor in storage room Warning

Basic - Sugar and equal packages stored on floor in dry storage room . Onions stored on the floor in walk-in cooler. Warning

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

Basic - Working containers of food removed from original container not identified by common name. Panko, coconut , Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach running up the wall from behind handwash sink in dish area . 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. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Floor storage container is soiled with flour buildup. Can opener blade is soiled. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area Warning

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. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler rice , cooked pork ribs, mashed potato, cooked corn not date marked. Warning

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. Charles Royal, Stephen Boyd, hunter Parnell Warning

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

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Chicken stored on floor in walk-in cooler Containers of oil stored on kitchen floor. Containers holding single service sugar, salt , coffee creamer stored on the floor in storage room Warning

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. Cookline lift top, cookline stand up , salad dressing reach in lift top are not cold holding at 41F or below Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

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

Basic - Handwash sink in kitchen has Buildup of food debris/soil residue on equipment door handles. Warning

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

Basic - Mens Bathroom door left open other than during cleaning or maintenance. Warning

Basic - Mens Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler holding dressing the gaskets are soiled Warning

Basic - Ripped/worn tin foil used as shelf cover on work table bottom shelf. Warning

Basic - Single-service articles improperly stored on the floor in dry storage area Warning

Basic - Soiled dry wiping cloth in use. Warning

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

Basic - Unclean building components, attachments or fixtures.hood system covered grease i, dust and flour Warning

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Warning

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.chlorine @0 ppm in dish washer.

High Priority - Displayed food not properly protected from contamination. Apples for self service are not wrapped at breakfast buffet

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine is not sanitizing.

High Priority - Observed a Self-service breakfast bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Buffet is set up in dining room and bar area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over hot dogs in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on buffet line cheese (76F - Cold Holding); butter (75F - Cold Holding)Sour cream 70F, yogurt 65F As per employee the breakfast buffet items are put out at 7:30 am and taken away at 10:00:am. Butter, sour cream , yougurt , cheese, are not on TPHC. But have been out of temperature for under 4 hours. sauce (47F - Cold Holding); cole slaw (46F - Cold Holding Relocated to walk in cooler Corrective Action Taken

Intermediate - Can opener blade Is soiled with food debris, mold-like substance or slime.

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/ Scott L Battle 5/22/17

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In Mens bathroom that is used by employees.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. John smith, Alva lavado,

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Equipment in poor repair. Reach in freezer door will not stay shut.

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

Basic - Ice bucket/shovel stored on floor between uses.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler are soiled

Basic - Old labels stuck to food containers after cleaning.

Basic - Soda syrup stored on floor. Food on the floor in walk in cooler . Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Salad reach in cooler has standing water in it.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pickles in walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over fish in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats @70°F, employee put butter in to walk in cooler. Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. Cup in handwash sink at wait station

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, rice , cheeses sauce, sliced tomatoes, sauce , no date markings.

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Whole fruit displayed ,apples, for self-service not wrapped and no utensils provided.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles, on reach in cooler on cookline

Basic - Cups, wax paper ,Single-service articles improperly stored on floor in dry storage room

Basic - Food stored on floor. Oil containers, boxes containing soda syrup,

Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine not protected.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room

Basic - Nonfood-contact surface soiled with grease, food debris Grill and stove top , has encrusted grease buildup. Hood system over fryers has build up of grease and dust .

Basic - Storage area not maintained clean and organized. Boxes on floor , no access to room. No lighting

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light in dry storage room

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

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

High Priority - In walk in cooler observed Raw chicken stored over/ready-to-eat chili / meat sauce , cheese sauce,

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flies on damp wiping cloth that is sitting on table in dish area. Observed 5 -6 live flies in and around a garbage can next to dish wash area. The garbage can is soiled and has no liner in it. Observed 6-7 live flies in laundry hamper holding dirty towels and stored in the kitchen next to coffee station .

High Priority - Observed Raw animal foods, chicken over Beef in walk in cooler , not properly separated from each other in holding unit based upon minimum required cooking temperature. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef (46*°F - Cold Holding); Fish (49*°F - Cold Holding); hot dogs (48*°F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in unit on cook line Beef (46*°F - Cold Holding); Fish (49*°F - Cold Holding); hot dogs (48*°F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled and rusting

Intermediate - Handwash sink not accessible for employee use at all times, blocked by laundry hamper.

Intermediate - In walk in cooler observed Cooked rice, cheese sauce, chili, Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line Repeat Violation

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

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed a sticky fly trap over triple sink with accumulated dead flys on it .

Basic - Accumulation of debris inside warewashing machine. Dish machine Water holding reservoir is soiled .

Basic - Accumulation of debris on top exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

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. Stand up reach in freezer unit is not keeping food frozen. On cook line the Stand up Reach in cooler is not keeping food @41°F or below.

Basic - Employee drinking coffee from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Equipment in poor repair. Stand up freezer gaskets in disrepair. Freezer door will not stay shut

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

Basic - Floor area(s) covered with standing water, in kitchen near reach in freezer

Basic - Fly sticky tape hanging over triple sink and dish wash area.

Basic - In walk in cooler Food stored on floor. Sauerkraut , bread. Oil containers and soda syrup boxes stored on the floor in kitchen

Basic - In-use ice scoop stored on soiled surface, on the top of ice machine , between uses.

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

Basic - Single-service articles improperly stored. Take out container stored on the floor. Repeat Violation

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and sitting on a table top in dish area.