ISLAND CLOUD GRILL

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. Expired for 3 employees, all issued January 2023

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back storage room, drop shield and one side wall soiled

Basic - Equipment in poor repair. Torn gasket and broken handle on glass door reach in cooler in kitchen Repeat Violation

Basic - Food stored on floor. Bulk sugar container on floor in dry storage room

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor next to ice machine in back storage room

Basic - Ice scoop handle in contact with ice. Inside ice bin at soda dispenser next to handwashing sink in storage area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen Operator cleaned during inspection Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Inside stainless steel reach in cooler in alcohol storage room Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Several frozen items thawing in pans at room temperature near three compartment sink Operator started cold water running over items Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Spoon in handwashing sink near entrance to back storage area

Basic - Equipment in poor repair. Torn gasket and missing handle on left door of glass door reach in cooler on cookline Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline equipment exteriors Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Under make table on cookline

Basic - Time/temperature control for safety food thawed in an improper manner. Several items thawing in standing water containers at three compartment sink Operator started water running over them Corrected On-Site Repeat Violation

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink right side

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table

Basic - Ceiling tile missing. At back dry storage

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without a hat or hairnet

Basic - Equipment in poor repair. Gaskets on glass reach in cooler at cooks line

Basic - Floor soiled/has accumulation of debris. Floor under reach in cooler at cooks line has food debris

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cooks line heavy build up of dust

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw chicken and frozen liquid cheese stored in standing water in separate containers. Operator turned on cold water

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall between reach in glass cooler and reach in glass freezer

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork stored in container with raw chicken at reach cooler at storage area

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken temping at 46F per operator item was moved from reach in cooler to pull out cooler less than 2 hours.operator iced down for temperature recovery Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in dry 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. Salmon and mahi at cooks line

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in food preparation without a hair net or hat at cooks line Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on reach in glass fridge at cooks line

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to reach in freezer at cooks line Warning - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover throughout kitchen. - From follow-up inspection 2024-01-26: Tin foil still on shelving. Corrective actions taken. Time Extended

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. Milk back room single door reach in cooler 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. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. All wet need new ones for kitchen Quaternary for bar

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager returned during inspection Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons,spatula whisk 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. Educated Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current

Basic - Equipment in poor repair. 2 door glass cooler door handle and gasket Repeat Violation

Basic - Food stored on floor. Onions dry storage Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheating Mac n cheese and mashed potatoes, 94f, and 99f respectively. Advised rapid reheat to 165f, and hold hotter than 135f. KITCHEN employee Moved to stove for rapid reheat. 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.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. EGGS BENEDICT and CHICKEN BE EDICT: poached eggs.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee states he just used the last of the towels. 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.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Advised to track once items are removed from freezer.

Basic - Ceiling tile missing. Stock room.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Woman's purse on bar. Corrected On-Site

Basic - Equipment in poor repair. Ripped gaskets on several units, freezer and cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler in store room soiled with blood from ground beef or other meats in same cooler.

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Floors not maintained smooth and durable. Storage area in far back liquor/beer room.