BURTONS GRILL & BAR

High Priority - - From initial inspection : High Priority - Live, small flying insects found At back dry storage/ dishwashing/ prep area approximately 28 small flying insects landing on storage shelves, single service articles, clean dishes/equipment and containers of food. At server/ coffee station area across from the cookline approximately 5 small flying insects landing on containers of food and single service items on shelves above the coffee prep counter. At the bar area approximately 3 small flying insects flying at bar area landing on reach in coolers and equipment. - From follow-up inspection 2026-06-12: At back dry storage/ dishwashing/ prep area approximately 5 small flying insects landing on storage shelves, single service articles, clean dishes and containers of food. Admin Complaint

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. At dinning room bar - employee handled dirty handled dirty dishes than handle drink bottles and clean equipment without washing their hands. Corrective Action Taken

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At dishwashing area- employee handled dirty dishes than proceeded to wash their hands for approximately 4 seconds before handling clean utensils- educated operator- employee washed their hands.

High Priority - Live, small flying insects found At back dry storage/ dishwashing/ prep area approximately 28 small flying insects landing on storage shelves, single service articles, clean dishes/equipment and containers of food. At server/ coffee station area across from the cookline approximately 5 small flying insects landing on containers of food and single service items on shelves above the coffee prep counter. At the bar area approximately 3 small flying insects flying at bar area landing on reach in coolers and equipment.

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. At server station - gallon of milk opened more than 24 hours not dated - operator date marked. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area sink- Alfredo sauce 83-99F at 12:10 to 82-99F at 12:35 ( cooling since 11:25)- at current rate of cooling food will not reach to 70F within remaining time- operator portioned food into small containers and placed in freezer to quick chill. Corrective Action Taken

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in coolers by cookline- in use avocados with sticker still attached - educated operator - employee removed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Andrew Holyst 4/5/19 Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-18: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed 3 small flying insects in back of kitchen across warewashing area. Observed 5 small flying insects at bar. Warning - From follow-up inspection 2025-09-17: Observed 3 small flying insects at dry storage area. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at rack at cook line bread butter 57F. Per operator food not prepared or portioned today. Observed food stored under no temperature control. Operator placed into walk in cooler. Observed at flip top cooler #4 cooked chicken wings (51F). Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale. Observed at flip top cooler #4 lobster 46F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed in ice bath. Observed in tall reach in ; blanched fries (48F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved to walk in cooler to quick chill.Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-09-17: Blanched fries 47F, sliced tomatoes 40F, coleslaw 41F Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Andrew Holyst 4/5/19 Warning - From follow-up inspection 2025-09-17: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-09-17: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked zucchini 46F. Per operator food was prepared Sunday. Observed cooling covered. See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked zucchini 46F. Per operator food was prepared Sunday. Observed cooling covered. See stop sale. Warning

High Priority - Dented/rusted cans present. See stop sale. Observed 2 cans of tomato sauce dented across the seam. See stop sale. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched dirty towel with gloves on and then proceeded to touch clean handle. Discussed with operator. Employee washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects found Observed 3 small flying insects in back of kitchen across warewashing area. Observed 5 small flying insects at bar. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in double door reach in freezer raw beef stored over cookies. Operator stored raw beef properly. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler #4 cooked chicken wings (51F). Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at rack at cook line bread butter 57F. Per operator food not prepared or portioned today. Observed food stored under no temperature control. Operator placed into walk in cooler. Observed at flip top cooler #4 cooked chicken wings (51F). Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale. Observed at flip top cooler #4 lobster 46F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed in ice bath. Observed in tall reach in ; blanched fries (48F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved to walk in cooler to quick chill.Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes 119F. Food held in unit less than four hours. Operator placed back on stove to reheat to 165F or higher. Corrective Action Taken Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Andrew Holyst 4/5/19 Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice handle holder soiled with mold-like substance. Operator removed. Corrected On-Site Warning

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. Warning

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe below handwashing sink in warewashing area. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wiping cloths stored at cook line. Operator removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at flip top cooler #1 chicken wings 53F per operator food not prepared or portioned today. Food held in unit overnight. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top cooler #1 ; raw burgers (61F); sliced tomatoes (62F). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed foods on ice bath. Observed at flip top cooler #1 chicken wings 53F per operator food not prepared or portioned today. Food held in unit overnight. See stop sale. Corrective Action Taken Corrective Action Taken Warning

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. Bar dishwasher tested at 0ppm. Operator attempted to prime sanitizer. Sanitizer will not prime. Operator called for service Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder soiled. Operator cleaned and sanitized 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. Not provided for new employees. Food handler certification provided for most employees. Provided reporting agreement to operator

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish with gloved hand then handle cheese with same gloves, discussed with operator, operator discarded cheese and instructed employee to change gloves and wash hands Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked short rib (52°F); raw beef (50°F); cooked meat sauce (52°F); sour cream (52°F); cooked rice and quinoa (53°F); garlic in oil (53°F); cheese (54°F) in walk in cooler. Monitored unit for 30 minutes with no changes in temperature. Per operator items were not received or portioned today. other items recieved/prepared today, delivery recently received and temperatures documented at less than 41°F today. Instructed operator to start icing items Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

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. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning

Basic - Standing water in floor drain/floor drain draining very slowly. Observed at dishwasher Warning