ISLAND BBQ BUFFET

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment used plans on file for previous establishment. Plans do not reflect current layout of establishment including a buffet in front area, a new bar area, and a dish machine no longer present in kitchen. Warning - From follow-up inspection 2025-04-09: Plans were physically mailed by operator but no reference to license or file number was indicated on plans. Time Extended - From follow-up inspection 2025-05-12: Plans still not submitted and approved. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, pan of corned beef hash 72F. Hash began cooling more than four (4) hours prior. Hash discarded. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, pan of corned beef hash 72F. Hash began cooling more than four (4) hours prior. Hash discarded. See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw pork. In reach in cooler on cook line, raw ground beef stored over raw whole in tact beef. Items moved and stored correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In bar reach in cooler, container of milk not dated - date of opening is unclear. Milk discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet, packets of butter and sour cream 69F. Items removed from temperature control approximately 15 minutes prior. Items moved to reach in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet, cooked fish 119F. Fish cooked approximately 15 minutes prior. Fish voluntarily discarded. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Soap container stored with cans of tomatoes and beans. Soap moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the end of the both sides of splitter for mop sink faucet where black and red hoses are attached. Maintenance began removing splitter. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In bar reach in cooler, container of milk not dated - date of opening is unclear. Milk discarded. See stop sale. In reach in cooler on cook line, container of milk opened yesterday not dated. Milk dated. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade for slicer stored in prep area of kitchen.

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. Two employees working today. Manager reviewed information and employees signed employee health reporting agreement. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored by dish area. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at hand washing sink in dish area. Water turned on. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on prep shelf over single use cups. Bottle discarded. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under reach in cooler/ice machine in front area. Floor under racks in kitchen.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle behind establishment is on dirt/grass.

Basic - No copy of latest inspection report available. Last inspection report could not be provided.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in bar. Inspector emailed Form 5030-111 (Hand Washing Sign). Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Areas around soda nozzles for drink dispenser in dining area.

Basic - Silverware/utensils dried with a towel/cloth. Bartender drying glassware with towel.

High Priority - Displayed food not properly protected from contamination. Croutons on buffet line not stored under sneeze guard. Moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 60f in breading station Placed back in walk in cooler Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Clear spray bottle stored over mashed potatoes Degreaser in bottle, moved near dishwasher Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib needed on non chemical side of splitter at mop sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw in glass cooler no date marking

Intermediate - Spray bottle containing toxic substance not labeled. Zepp spray bottle with clear substance inside no label on back shelf over mashed potatoes boxes

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal coffee drink on prep area near bread toaster

Basic - Food not stored at least 6 inches off of the floor. Cases of frozen juices stored on flood

Basic - Standing water in bottom of reach-in-cooler. Pooling in reach in cooler, one door cooler where squash is stored

Basic - Time/temperature control for safety food thawed in an improper manner. Bagged shrimp thawing at room temperature in back prep area