BLACK & GOLD BAR & GRILL

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items kept cold holding overnight on make table on cook one: Sliced sausage 44F, diced ham 44F, meatballs 45F, Items kept cold holding overnight on reach in cooler across from oven : Salmon 47F, shredded cheese 46F, steak 47F, liquid eggs 46f, French toast batter 46f , sliced cheese 46 F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items kept cold holding overnight on make table on cook one: Sliced sausage 44F, diced ham 44F, meatballs 45F, Items kept cold holding overnight on reach in cooler across from oven : Salmon 47F, shredded cheese 46F, steak 47F, liquid eggs 46f, French toast batter 46f , sliced cheese 46 F , cheese sauce46F Warning

Intermediate - Handwash sink used for purposes other than handwashing. Paper roll inside hand sink located on bar. Removed Corrected On-Site** Corrected On-Site

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. No proof for new server. Inspector provided copy and operator signed. Corrected On-Site** Corrected On-Site

Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometers with 32 F off

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle kept at bar with no label .

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. Reach in cooler across from oven with temperature of 45f Warning

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on line.

Basic - In-use wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters debris Grease build up under flat top Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust Wall behind fryer has grease build up.

High Priority - Food with mold-like growth. See stop sale. Salsa and roasted red peppers

High Priority - Live, small flying insects found 1 small flying insect on bank area 1 small flying insect on dry storage area 3 small flying insects coming from drain under ice machine . 4 small flying insects on wall were glasses are located on dish area Total = 9 small flying insects Admin Complaint** Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over gravy in reach in cooler. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. 19 rodent droppings on floor under three compartment sink. Corrected On-Site Admin Complaint

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole on ceiling tile on banquet area Hole on ceiling tile over reach in cooler by back exit door

Basic - Floor soiled/has accumulation of debris. Under equipment in cook line and on banquet area Hole

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substance in reach in cooler make table shelves

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grill and on prep area

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 13 small flying insects on apple that has pesticides in dish area 1 small flying insects on top of ice bucket by ice machine 3 small flying insects under dish machine 2 small flying insects on wall on dish area by plates 1 small flying insect on office 1 small flying insects under reach in cooler located in cook line 2 small flying insects on dry storage Total=23 small flyings insects Repeat Violation Admin Complaint - From follow-up inspection 2024-07-23: 1 small flying insect at dinning room 3 small flying insects on on coffee urns 1small flying insect on wall over hand sink by ice machine 2small flying insects on dish are Total= 7 small flying insects Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs kept in walk in cooler overnight with temperature of 45F. Cut melons kept ambient cooling in walk in cooler for over 4 hrs with temperature of 45F. Raw chicken pieces kept in walk since Wednesday with temperature of 45F. Rice kept walk in cooler overnight with temperature of 44F Cooked penne pasta kept in walk in cooler overnight with temperature of 44F. - From follow-up inspection 2024-07-23: Shell eggs 49F, gravy 47F, sliced Swiss 47F, sliced American 46F, provolone 48F, blue cheese 49F, shredded cheese 48F, milk 47F all kept overnight on walk in cooler with ambient cooling temperature of 48F. Admin Complaint

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen . - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing orders while wearing a watch - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Inside walk in cooler - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have mold like substance. - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in reach in cooler located across from oven - From follow-up inspection 2024-07-23: Time Extended

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. Dm chlorine 0 ppm

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 13 small flying insects on apple that has pesticides in dish area 1 small flying insects on top of ice bucket by ice machine 3 small flying insects under dish machine 2 small flying insects on wall on dish area by plates 1 small flying insect on office 1 small flying insects under reach in cooler located in cook line 2 small flying insects on dry storage Total=23 small flyings insects Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon kept in reach in cooler since Tuesday thawing in rop package.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs kept in walk in cooler overnight with temperature of 45F. Cut melons kept ambient cooling in walk in cooler for over 4 hrs with temperature of 45F. Raw chicken pieces kept in walk since Wednesday with temperature of 45F. Rice kept walk in cooler overnight with temperature of 44F Cooked penne pasta kept in walk in cooler overnight with temperature of 44F.

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. Sliced ham and turkey opened since two days ago and no date marked.

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. Corrected On-Site

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.

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

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. Salmon kept in tall reach in cooler in cook line , kept since last Tuesday .

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen .

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing orders while wearing a watch

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Floor tiles missing and/or in disrepair. Inside walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have mold like substance.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in reach in cooler located across from oven

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Debris on wall behind cook line

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flying insects at bar Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar . Operator removed to be cleaned Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on both prep tables

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. -under coffee machine at wait station - under prep station -Under all cooking equipment on cook line -Under triple sink -Floor of walk in cooler

Basic - Floor tiles missing and/or in disrepair. In walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top grill Storage spaces under prep station Exterior of microwave

Basic - Plumbing system in disrepair. -Cooler at end of cook line dripping inside. -beer cooler at bar water inside by evidence of wet rags

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler cabinet at entrance to cook line

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flying insects inside three bay sink at prep area 2 flying insects under ware washing machine 4 flying insects in dish rack area. Total = 16 flying insects Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Basic - Ceiling/ceiling tile shows damage or is in disrepair.Hole at ceiling tile over dish machine . Gap in ceiling tile at dry storage.

Basic - Employee personal food not properly identified and segregated from food to be served to the public.Food for fish that are kept in tank at dinning room stored with restaurant food in reach in freezer. Corrected On-Site

Basic - Floor soiled/has accumulation of debris.Grease build up behind grill and under fryers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.All reach in coolers at cook line needs to be clean.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Behind grill and flat top.

Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.Dish machine reaching temperature of 117. Repeat Violation - From follow-up inspection 2022-01-31: Temperature going only up to 137. Use hight temperature strips and temperature. Next day call back per Madeline Connolly Supervisor on duty. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Ceiling tiles over dish machine. - From follow-up inspection 2022-01-31: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Floor drain under coffee machine heavily soiled. Grease build up between fryer and stove in the front of kitchen. Grease build up between flat top and stove in the back of kitchen. - From follow-up inspection 2022-01-31: Time Extended

Basic - - From initial inspection : Basic - Reach -in cooler/freezer shelves with rust that has pitted the surface.The reach in cooler across from ovens. - From follow-up inspection 2022-01-31: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in across from black cooler has mold like substance in gaskets.Reach in cooler across from ovens have debris . Reach in cooler with dressings have food debris. - From follow-up inspection 2022-01-31: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind grill have grease build up. - From follow-up inspection 2022-01-31: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flying insects in dish washing area 2 flying insects in bar area Total 7 Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.Raw beef over raw vegetables in freezer. Corrected On-Site

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 - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.Dish machine reaching temperature of 117. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Ceiling tiles over dish machine.

Basic - Food stored on floor.Oil stored at dry storage floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Floor drain under coffee machine heavily soiled. Grease build up between fryer and stove in the front of kitchen. Grease build up between flat top and stove in the back of kitchen.

Basic - Reach -in cooler/freezer shelves with rust that has pitted the surface.The reach in cooler across from ovens.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in across from black cooler has mold like substance in gaskets.Reach in cooler across from ovens have debris . Reach in cooler with dressings have food debris.

Basic - Single-service articles improperly stored.Cups stored in dry storage floor.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind grill have grease build up.