818 HEAT / 818 BAR AND GRILL

Intermediate - Establishment not maintaining clam tags for 90 days.

Intermediate - No paper towels or mechanical hand drying device provided at both handwash sinks in kitchen. Operator provided. Corrected On-Site

Intermediate - No soap provided at both handwash sinks in kitchen. Operator provided. Corrected On-Site

Intermediate - Oyster tags not marked with last date served.

Basic - Bowl or other container with no handle used to dispense food. Observed black container with no handles stored in rice container in kitchen.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use rice spoon stored in Utensil water 78F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen.

Basic - Standing water in bottom of three door reach-in-cooler opposite cookline in kitchen.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef over cut vegetables in walk in cooler. Manager moved items Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Cook off not in restaurant yet, no one could find rest of tags.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Cook off not in restaurant yet, no one could find rest of tags.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by dishwasher blocked by dirty dishes cart

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen and handwashing sink by dishwasher

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 - No soap provided at handwash sink. No doap at hand washing sink by dishwasher blocked

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop raw rice. Manager removed Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Box of food on floor in walk in freezer. Cook picked up Corrected On-Site

Basic - Food stored on floor. Box of unwashed vegetables in walk in cooler. And box of meat on floor in walk in cooler Cook picked up Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwashing sink in kitchen

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last day of use.

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. No form at time of inspection

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen

Intermediate - No soap provided at handwash sink. No soap at handwashing sink in kitchen. Manager refilled Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with Chemicals not labeled

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen has heavy deposits of dust and grease

Basic - Food stored on floor. Box of fish on floor in walk in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish left on counter to thaw. Cook put under cool running water. Corrected On-Site

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipes by dishwasher has no air gap

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/24 License expired more than sixty days. Paid over phone Confirmation number 246059889. Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed cabbage in walk in cooler, Manager moved chicken Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Shell fish tags not saved for ninety days.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam Shellfish tags not labeled with last day of use.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by cook line full of dished. Manager removed dishes and cleaned handwashing sink. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen

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. Form emailed

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in kitchen and hall

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open and used bottle of water in the reach in cooler. Manager discarded bottles of water Corrected On-Site

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipe from dishwasher sticking into floor drain.

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 at 0 ppm chlorine. Manager changed bucket and primed to 100 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw clams over cut cabbage. Chef moved clams Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guards at pastry open air cooler

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Chef was informed to save tags for 90 days.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink full of cloth towels, manager removed towels Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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. 2 employees expired

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottles Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef on the counter in kitchen. Manager returned beef to walk in cooler to thaw. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as food liners. Manager discarded paper towels Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and scallops over vegetables in walk in cooler. Manager moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink full of dishes. Manager removed dishes. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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. Form emailed

Intermediate - No soap provided at handwash sink.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling tile missing in kitchen.

Basic - Food stored on floor. Boxes of food on the floor in the walk in freezer. Manager picked up food Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container.using paper towels as liners for food. Chef removed paper towels Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.license expired 12/1/2023 Paid over phone. Confirmation number is 236053215 Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen.

Basic - Food stored on floor. Box of food on floor in walk in freezer. Chef picked up Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in kitchen

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

Intermediate - Spray bottle containing toxic substance not labeled. Chemicals in spray bottles not labeled, chef labeled Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by prep area, chef turned hot water on Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.flour and sugar not labeled .chef labeled units Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Manager removed Corrected On-Site

Basic - Food stored on floor. Boxes of food on prep room floor, manager picked up Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water,manager removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Turkey wings being thawed out in standing water, manager put under running water Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of flour and salt not labeled

High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee setting up watermelon at buffet using bare hands. Discussed with operator Warning - From follow-up inspection 2022-06-22: Discussed with operator. Not observed at time of inspection Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Warning - From follow-up inspection 2022-06-22: Next unannounced Time Extended

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2022-06-22: Expired CFM present. Next unannounced Time Extended

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

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Operator covered ice and cleaned and sanitized machine. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator moved to a designated area.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed bowl of eggs being stored at room temperature in dining room. Operator states eggs have been there overnight. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed bowl of eggs being stored at room temperature in dining room. Operator states eggs have been there overnight. See stop sale.