SNACK BAR

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....capers 52F, cut tomatoes 52F, coleslaw 51F , arugula 51F in walk in cooler . Meat sauce 48F in tall reach in cooler at kitchen. Per chef food brought up from kitchen reach in cooler , chef not determined how long food being out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....capers 52F, cut tomatoes 52F, coleslaw 51F , arugula 51F in walk in cooler . Meat sauce 48F in tall reach in cooler at kitchen. Per chef food brought up from kitchen reach in cooler , chef not determined how long food being out of temperature. Stop sale issue . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...some food evidence, stored containers, spoon in handwashing sink at kitchen. Employee removed. 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.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service...chef provided and displayed on wall Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.....multiple ice buckets by the ice machine. Employee removed . Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored.... multiple ice buckets stored on floor by the ice machine . Employee removed Corrected On-Site

High Priority - Medicine not properly stored ....joint mobility support medicine stored with food in reach in cooler . Manager removed.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .,,,pizza sauce date marked 10/10/ , salsa date marked 5/8 in reach in cooler . See stop sale. Manager discarded. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .,,,pizza sauce date marked 10/10/ , salsa date marked 5/8 in reach in cooler .... Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...portion cream cheese , fresh mozzarella, onion dip no date marked , manager not determined when food was prepped . ...Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.... Establishment vacuum packaged cooked pulled chicken at walk in cooler . Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...portion cream cheese , fresh mozzarella, onion dip no date marked , manager not determined when food was prepped . Repeat Violation

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....cheese 48F in reach in drawer below grille at kitchen. Food not prepped or portion today , food being held more than 4 hours . Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 48F in reach in drawer below grille at kitchen. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Manager discarded food .

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....vacuum packaged cooked pulled chicken without date and time marked . Stop sale issue . Repeat Violation Admin Complaint

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants..... Establishment vacuum packaged cooked pulled chicken at walk in cooler . Stop sale issue . Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...portion cream cheese , fresh mozzarella, onion dip no date marked , manager not determined when food was prepped . Stop sale issue . Corrective Action Taken

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Onsite vacuum package Tuna burger thawing in reach in drawer at kitchen . See stop sale. Chef discarded food, Repeat Violation Warning

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....cooked food after cooling spinach deep, meat sauce , veal stock, chicken stock ,lobster stock , risotto ball and then vacuum package and stored walk in cooler , walk in freezer over 48 hours .... Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Onsite vacuum package Tuna burger thawing in reach in drawer at kitchen .

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....sour cream 49F, butter 51F in bottom shelf in glass door reach in cooler . Food not prepped or portion today , food being held less than 4 hours . Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 49F, butter 51F in bottom shelf in glass door reach in cooler . Food not prepped or portion today , food being held less than 4 hours . Stop sale issue . Chef discarded food. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....cooked food after cooling spinach deep, meat sauce , veal stock, chicken stock ,lobster stock , risotto ball and then vacuum package and stored walk in cooler , walk in freezer over 48 hours . Stop sale issue .

Intermediate - Handwash sink used for purposes other than handwashing....some food evidence in handwashing at kitchen. Repeat Violation Admin Complaint

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

Intermediate - No soap provided at handwash sink at bar

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants....raw marinated chicken, cooked food , cheese , ham , turkey etc.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...tong 75F at kitchen

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. ....garlic in butter date marked 10/8, onion dip date marked 10/25 in reach in cooler . See stop sale issue . Chef discarded food. Corrective Action Taken

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...cutting jalapenos with bare hands for spicy drink at bar . Manager educated employee Corrective Action Taken

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Marinated fish in vacuum packaged in reach in drawer at kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw hamburger with hot dogs contacting each other in reach in drawer at kitchen. Chef properly stored. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. ....garlic in butter date marked 10/8, onion dip date marked 10/25 in reach in cooler . ...Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Marinated fish in vacuum packaged in reach in drawer at kitchen.

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...onion dip 46-55F, pico de gallo 48F, sour cream 50 F, butter 46F in glass door reach in cooler at server station by the kitchen. Food not prepped or portion today , food being held more than 4 hours . Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...onion dip 46-55F, pico de gallo 48F, sour cream 50 F, butter 46F in glass door reach in cooler at server station by the kitchen. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. .... Cheeses 61F , shredded cheese 55F, cut tomatoes 46F in top part of reach in drawer at kitchen. Food not prepped or portion today , food being held less than four hours. Employee time marked. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at kitchen. Chef cleaned. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area, employee provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...pico de gallo was prepped two days ago in reach in cooler . Chef discarded food due to temperature abuse . Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled....bleach spray bottle , employee labeled Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoop stored directly on the Matt, top of microwave. Chef properly stored. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses...wet towel stored by the handwashing sink at bar .

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...boiled eggs 47F , goat cheese 50F, blue cheese 53F in flip top reach cooler ,stored food in double containers. ..roast beef , beef brisket 56 F , ham 59F cheese 47 F in reach in drawer at kitchen. Food not prepped or portion today ..... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....observed at 3:19 pm can corn beef hash 61F in reach in drawer , per chef food was opened at 11 am . .... Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...boiled eggs 47F , goat cheese 50F, blue cheese 53F in flip top reach cooler ,stored food in double containers. ..roast beef , beef brisket 56 F , ham 59F cheese 47 F in reach in drawer at kitchen. Food not prepped or portion today . Stop sale issue . Employee discarded food Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....observed at 3:19 pm can corn beef hash 61F in reach in drawer , per chef food was opened at 11 am . Stop sale issue . Chef discarded food. Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing.....several containers in handwashing sink at kitchen. Employee removed those containers Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....conch chowder, sausages not date marked at walk in cooler, food was prepped yesterday 11 am . Employee date marked. Corrective Action Taken Repeat Violation Admin Complaint

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.... Tuna thawing in reduce oxygen packaging at reach in cooler at kitchen . Label states to remove before thawing. Chef removed Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit...in reach drawer cooler at kitchen.

Basic - Stored food not covered...clam chowder at walk in cooler . Chef covered Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw ham burger with hot dogs in reach in drawer and raw hamburger above impossible burger in reach in drawer below grill at kitchen. Employee properly stored food. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... onion soup and deme glazed sauce no date marked, per chef it was opened over 7 days . Blue cheese dressings date marked 8/29 , onion dip 9/25 in reach in cooler .Stop sale issue . Employee discarded food Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... onion soup and deme glazed sauce no date marked, per chef it was opened over 7 days . Blue cheese dressings date marked 8/29 , onion dip 9/25 in reach in cooler

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...falafel 46° in reach in drawer at kitchen. Food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...falafel 46° in reach in drawer at kitchen. Food being held more than 4 hours . Stop sale issue . Employee discarded food. Corrective Action Taken

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.... feta cheese , hummus no date marked . Chef stated that food was opened 5 days ago . Chef date marked food. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored red bucket wet towel in handwashing sink at kitchen . Employee moved . Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...onion soup , Demi glazed sauce was prepared 5 days ago in reach in cooler . Employee date marked. Corrected On-Site

Basic - Food stored on floor.... boxes on the floor at walk in freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken cooked 2 days ago, stored in walk in cooler not date marked, operator dated Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-11-18: Time Extended

High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Establishment conducts non continuous cooking of poached eggs to be served under consumer advisory. See Stop Sale

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked onion date marked 1-15. See Stop Sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked onion date marked 1-15. See Stop Sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Establishment conducts non continuous cooking of poached eggs to be served under consumer advisory.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at bar area not labeled. Operator labeled Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Non-food grade towel used as liner for food container. Observed wiping cloth used to line cooked asparagus in cook line cooler. Discussed with operator. Operator removed Corrected On-Site

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. Cream located in 2 door wait station reach in. Not date marked. Operator states item was opened yesterday. Area is not used everyday. Operator date marked Corrected On-Site

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