CELEBRATION GOLF COMPANY LLC

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 snapper filets thawed in package, not per thawing instructions located on box.

High Priority - Toxic substance/chemical improperly stored. Window cleaner and sanitizer stored next to ice scoop at bar ice bin. Operator moved items. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At outside storage 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. 5 snapper filets thawed in package, not per thawing instructions located on box.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage stored next to sliced cheese in walk in cooler. Employee beverage stored with other bar beverages at bar. Operator removed items Corrected On-Site

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

Basic - Food storage container/container lid cracked or broken. Cracked plastic lid on container of flower in prep area

Basic - Food stored on floor. 2 boxes of commercially processed frozen food stored on floor in walk in freezer. Operator moved items off floor. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease buildup on wall next to pass through window and hand sink

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of heating element on pass through window soiled with dust. Operator cleaned dust off heating element. Gasket on reach in freezer on cooks line soiled Corrected On-Site

Basic - Open dumpster lid. In recycling dumpster. Operator closed lid. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above double stack oven - From follow-up inspection 2025-10-10: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At back prep area - From follow-up inspection 2025-10-10: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Multiple spots throughout kitchen and walk in freezer - From follow-up inspection 2025-10-10: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler far left of bar - From follow-up inspection 2025-10-10: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls behind double stack oven - From follow-up inspection 2025-10-10: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. April 1st 2025 expired

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Grouper fillets thawed in intact reduced oxygen packaging

Intermediate - Handwash sink used for purposes other than handwashing. Pan in handwashing sink at bar Ice in handwashing sink on server side of expo area Operator removed pan Corrective Action Taken

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

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. Grouper In reach in cooler under make table at end of cookline

Basic - In-use wet wiping cloth/towel used under cutting board. On make table at beginning of cookline Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers Gasket on reach in freezer on cookline

Basic - Open dumpster lid. Operator closed Corrected On-Site

Basic - Outer openings not protected with self-closing doors.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor at end of cookline Operator moved onto shelf Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded pork (119F - Hot Holding) operator stated that the food been at the hot hold for less than 30 minutes and he did take it back to the kitchen for reheat . Corrective Action Taken

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate stored inverted at the storage shelves the one facing the dishwasher.

Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting board . Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go container not inverted at the salad station .

Basic - Stored food not covered. Chicken breast and chicken nuggets not covered at the reach-in freezer. Operator covered it . Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area .

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 grouper filets fully thawed in ROP. Operator willingly discarded. Corrected On-Site

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. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar handwash sink. 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. 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 - Ceiling/ceiling tile shows damage or is in disrepair. One in kitchen. Called for repair, per operator.

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. 2 grouper filets fully thawed in ROP. Operator willingly discarded Corrected On-Site

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

Basic - Equipment in poor repair. Gaskets throughout cookline soiled with food debris.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 84F. Operator removed utensils. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.2 dead roaches inside trap on spice cabinet Operator threw away Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. All throughout back kicthen Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All throughout back kitchen

Basic - Cutting board has cut marks and is no longer cleanable. In prep area Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Chef on cook line

Basic - Food stored on floor. Raw steaks in box underneath shelving in walk in cooler

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Black straws on bar caddies on bar top not stored away from guest contact

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. Dishwasher (Chlorine 00ppm)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener back of kitchen

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above liquor room tile

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line activity preparing food with watch on Operator coached employee to not wear jewelry on line Corrected On-Site

Basic - Cardboard used to line food-contact shelves. In walk in cooler. Manager removed Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large ice containers. Manager corrected Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers above 3 compartment sink

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of hamburger meat on floor in walk in cooler and several boxes of various items in walk in freezer

Basic - Accumulation of black/green mold-like substance in the interior of the soda gun nozzle at bar. Manager removed for cleaning. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint. Coached employee and put hat on Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers above 2 compartment sink

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2021-09-22: Time Extended - From follow-up inspection 2021-09-27: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2021-09-22: Time Extended - From follow-up inspection 2021-09-27: Time Extended