STONE & CURRENT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger over raw shrimp in reach in cooler at end of cook line Operator switched order Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce 44F prepped at 11am (4 hours prior) per operator In reach in cooler underneath second make table on cook line Operator voluntarily discarded Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottle next to bottle of grenadine at bar Operator removed spray bottle Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer in prep area Operator took apart and brought parts to be cleaned Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Drain pan inside of bar handwashing sink Operator removed Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles next to handwashing sink on cook line Operator discarded Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Several pairs on oven handles on cook line Operator removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At sink near dish machine- operator placed one No handwashing sign at bar handwashing sink Corrective Action Taken Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf next to rice cooked and other food equipment in prep area Sanitizer bucket on shelf next to jams on server line Operator moved both buckets Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomato cases over several prepped produce items Operator moved unwashed cases to bottom shelf Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One can of mandarines heavily dented. Operator discarded.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. New York Strip, Boneless Ribeye,Signature Burgers not clearly marked to show they are served uncooked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance without label. Per operator the item is peroxide. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink in the bar. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled. Operator mentioned its in the process of being replaced.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled in kitchen. Walk in freezer floor soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled.

Basic - Wiping cloth sanitizing solution stored on the floor. Sani bucket stored on floor. Operator removed. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Employee had replaced soap but did not refill machine. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand washing sink at cooks line Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored next to single serve items at expedite station Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between make tables at cooks line Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside of main kitchen and BBQ shack.

Basic - Cardboard used to line nonfood-contact shelves. Rack with cans.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in ware wash area slight dust build up.

Basic - Cutting board has cut marks and is no longer cleanable. Cook line make table. Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line temperature 100. Operator poured water out. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server area ; milk (57F - Cold Holding); oasis ice cream mix (50F - Cold Holding) less then 4 hours - From follow-up inspection 2023-07-21: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (126F - Hot Holding) Repeat Violation - From follow-up inspection 2023-07-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on cook line Repeat Violation - From follow-up inspection 2023-07-21: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batteries dead at hand sink in server area - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice machine Repeat Violation - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At bar area Repeat Violation - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All through kitchen Repeat Violation - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in storage Repeat Violation - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In bar area Repeat Violation - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Metal hotel pans in storage old blues stickers - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. To go containers stored on floor - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. At inside bar - From follow-up inspection 2023-07-21: Time Extended

High Priority - - From initial inspection : 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. Server touched phone then touched clean glasses - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen ; butter (109F - Hot Holding); garlic in oil (108F - Hot Holding) less then 4 hours - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Certified food manager unable to answer basic questions about allergens. - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener back prep area Soda gun at bar area - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Right hand sink - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Right side hand sink - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine back area - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At bar area Inside and outside - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above in dishwasher area - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls near dishwasher area Repeat Violation - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on cooler 2 - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Behind fryer station - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Fryer oil on floor back area - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on pizza door oven Tongs on oven door Repeat Violation - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza station - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair.Hand sink on cook line tape - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli over liquid egg Unwashed broccoli over raw peppers - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. At bar area - From follow-up inspection 2023-03-15: Time Extended - From follow-up inspection 2023-03-16: Time Extended

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine 154f-159f. Advised chef to set up 3 compartment sink for sanitation. - From follow-up inspection 2022-09-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. At cook line Repeat Violation - From follow-up inspection 2022-09-02: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack on prep table. Manager coached and employee removed Corrected On-Site - From follow-up inspection 2022-09-02: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans by dish machine - From follow-up inspection 2022-09-02: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Employee removed Corrected On-Site - From follow-up inspection 2022-09-02: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2022-09-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-05-10: Unable to produce Admin Complaint

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - From follow-up inspection 2021-09-24: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2021-09-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site - From follow-up inspection 2021-09-24: Time Extended

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking bottled water at cook line - From follow-up inspection 2021-09-24: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2021-09-24: Time Extended

Basic - - From initial inspection : Basic - Ice buildup on walk-in freezer floor - From follow-up inspection 2021-09-24: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At handwash sink by hot holding cabinet. - From follow-up inspection 2021-09-24: Time Extended