GRILLERS PUERTO RICO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over tortillas and sauces in reach in cooler underneath first make table on cookline Operator moved Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw salmon in reach in cooler drawers under cookline grill - no hard separation between drawers Operator discarded salmon per stop sale Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 salmon fillets in reach in cooler drawers under cookline grill and 1 salmon fillet in make table at sushi bar - all fully thawed in intact reduced oxygen packaging

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tripleta soup (117F - Hot Holding) in steamwell on cookline for 30 minutes per operator Operator turned temperature up on steamwell to reheat Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several stained cutting boards on cookline Operator discarded and replaced with new ones Corrected On-Site Repeat Violation

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

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. 4 salmon fillets in reach in cooler drawers under cookline grill and 1 salmon fillet in make table at sushi bar - all fully thawed in intact reduced oxygen packaging

Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish shelf across from dish machine area

Basic - Food stored on floor. Bucket of plantains next to prep table at cookline Operator moved Corrected On-Site Repeat Violation

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

Basic - Ice scoop handle in contact with ice. In ice maker near prep area and in ice bin at bar Operator removed both Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Several throughout kitchen Operator removed Corrected On-Site

Basic - Light not functioning. One in hood over cookline

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

Basic - Old labels stuck to food containers after cleaning. Several on clean dish shelf across from dish machine area

Basic - Single-service articles improperly stored. Cases of to go containers and bags stored on floor under shelf in storage room

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Shelving

Basic - Wiping cloth sanitizing solution stored on the floor. At sushi bar Operator moved onto shelf Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice Provided operator time plan paper Corrective Action Taken - From follow-up inspection 2025-07-28: Time Extended - From follow-up inspection 2025-10-01: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler Warning - From follow-up inspection 2025-07-28: Time Extended - From follow-up inspection 2025-10-01: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen Warning - From follow-up inspection 2025-07-28: Time Extended - From follow-up inspection 2025-10-01: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After several attempts dish machine was sanitizing at 50ppm Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Orange bucket that raw plantains were stored in at walk in cooler

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license during inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked sausage at walk in cooler Raw beef stored over raw pork at hand washing sink at walk in cooler

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing grouper and red snapper in sealed individual bags not cut to allow oxygen to make contact with items before thawing,per manufacturer's guidelines

High Priority - Toxic substance/chemical improperly stored. Spray bottle with sanitizer stored with soy sauce and to go plates at sushi bar Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink outside

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Throughout cooks line

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee pouring out liquid in hand washing sink by triple sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at bar and triple sink Corrected On-Site

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at prep area Corrected On-Site

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 and red snapper at reach in cooler on cooks line

Basic - Floors not maintained smooth and durable. At bar and cooks line

Basic - Food stored on floor. Bucket of plantains stored on floor at walk in cooler Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cooks line stored in 100F water with no continuous heat

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at prep are a Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Walk in cooler at sushi bar

Basic - Unnecessary items/unused equipment on the premises. Reach in cooler outside

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. Dish machine sanitizing 0ppm. Operator changed sanitizer bucket Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked shrimp at sushi bar Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork and chicken at top compartment of reach in cooler temping between 48F-50F. Per operator items were bought to cooks line from walk in cooler less than two hours. Operator iced down items Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer in clear spray bottle not labeled at sushi bar Corrected On-Site

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 at cooks line

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

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

Basic - Food not stored at least 6 inches off of the floor. Case of plantain in walk in cooler Buckets of peeled plantains stored directly on floor at table next to cooks line Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning. At dry dish storage. Operator removed labels Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing pork in sink at prep area.Operator turned on cold water faucet Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt in clear container at prep area Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed salmon on cooks line not removed from packaging while frozen per manufacturer's instructions

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked beef in container at sushi bar set on counter top,temping at 97F.Per operator item was cooked less than two hours ago. Advised operator to place beef in reach in cooler and emailed proper cooling handout Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at sushi bar had bowl in the sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at dish wash area Corrected On-Site

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. Thawed salmon on cooks line not removed from packaging while frozen per manufacturer's instructions

Basic - Food not stored at least 6 inches off of the floor. Peeled plantains in buckets stored directly on floor at walk in cooler

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

Basic - Open dumpster lid.

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.sent operator form for employees Corrective Action Taken Repeat Violation - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets both make tables Gaskets reach in freezer Repeat Violation - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer - From follow-up inspection 2024-02-05: Time Extended

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/. Facility was put on a warning to submit plans as inspector Borarro has noted remodel had taken place. Added sushi bar and lounge. Repeat Violation - From follow-up inspection 2023-09-06: 60 day extention has been given. Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shells eggs over white rice in walk-in cooler Corrected On-Site Warning - From follow-up inspection 2023-01-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Utensils and sponges inside hand wash sink sushi area Corrected On-Site Warning - From follow-up inspection 2023-01-17: Time Extended

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. - add sushi area and bar at lounge area. Warning - From follow-up inspection 2023-01-17: Per manager they are working on plans to be submitting in this week. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2023-01-17: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2023-01-17: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Warning - From follow-up inspection 2023-01-17: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - bar hand wash sink Warning - From follow-up inspection 2023-01-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler shelves - dishwasher racks Warning - From follow-up inspection 2023-01-17: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - dishwasher wall Warning - From follow-up inspection 2023-01-17: 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.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly at kitchen

High Priority - Nonfood-grade containers used for food storage - direct contact with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over white rice in walk-in cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep sink Repeat Violation

Intermediate - No soap provided at handwash sink. Next to 3 bay sink Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Next to 3 bay sink And in bar

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

Basic - No handwashing sign provided at a hand sink used by food employees. At bar Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food prep employee put gloves with out hand wash Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server only wet hands after dirty dishes and dry in clothes

High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walking cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice cooked yesterday in walk-in cooler dated 9/12 46°-48°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walking cooler White rice 46°-47° cooked yesterday dated 9/12

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White Cutting board next to stove

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to. Dishwasher area; prep area and bar.

Intermediate - No soap provided at handwash sink. At bar

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep employee with watch Corrected On-Site

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

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Hanging in oven door cook lineCorrected On-Site** Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At bar

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site