BURT & MAX'S BAR & GRILLE

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his shirt and pulled up his pants with no gloves on and then proceeded to grab clean containers to store chickpeas underneath in cooler. Discussed with operator employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler on speed rack raw chicken stored over cooked potatoes. Operator stored raw chicken properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from grill and next to steam table where sauces are stored flip top #1 ; cheese (59F); . Per operator food held in unit less than four hours. Per operator food not prepared or portioned today. Observed cheese stored past the fill line. Operator removed and placed back into cooler. 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 Fries 86F hot holding stored on top of table with no temperature control. Per operator food held out of temperature less than four hours p. Operator elected to discard with time remaining. Observed 96-160F hot holding in steam table next to salad station. Per operator food held out of unit less than four hours. Operator portioned them out and placed in another container inside of steam table. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink container stored on prep table next to cooked boiled eggs. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on top of a container of grape tomatoes. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at dessert station. Operator placed handwashing sign. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed multiple soiled cloths stored at cook line.

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings not date marked. Per operator food was made more than 24 hours ago. Operated labeled 08/26/25. Corrected On-Site - From follow-up inspection 2025-08-28: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish eggs over pasteurized egg yolks stainless reach in cooler. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar (58F - Cold Holding) Observed in pan above fill line at flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator cut portion in half and placed inside lower portion of cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. herb butter (83F - Hot Holding) Observed in pan near hot line. Per operator, out of temperature for approximately 3.5 hours. Operator elected to discard product. Advised operator to use time control moving forward. Time control procedure emailed to operator.; cooked onion strings (77F - Hot Holding) Observed in expo hot window. Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time mark for remaining hour.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. short ribs (90F - Cooling) at 1:56; cooling since 12:56 - 85F at 2:27 At current rate of cooling product will not reach 70F within 2 hours. Operator moved to reach in freezer to quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish area and server beverage station. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato soup (49-52F - Cooling); mornay sauce (50F-62F - Cooling) per operator items prepared yesterday and cooling over night in walk in cooler. See Stop Sale

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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato soup (49-52F - Cooling); mornay sauce (50F-62F - Cooling) per operator items prepared yesterday and cooling over night in walk in cooler. See stop sale.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter building then proceed to handle panned food without first washing hands. Discussed with operator. Operator instructed employee to wash hands Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Corn bread mix containing heated butter, butter milk date marked 8-17. See stop sale.

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. 12 valid/ 20+ expired

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at 2 door stainless reach in cooler left side next to back door Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind cook line equipment

High Priority - Canned beverages stored in ice used for drinks. See stop sale.

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 tested at 0ppm. Operator changed sanitizer and tested at 50ppm Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above hot dog in reach in cooler, operator reorganized Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Canned beverages stored in ice used for drinks. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked onion (2:00) (123F - Cooling); cooked onion 2:35 (105F - Cooling) cooling at room temperature on speed rack. At current cooling rate item will not reach 70F within 2 hours. Operator moved to walk in cooler Corrective Action Taken

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at left side reach in cooler in prep area

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Stored food not covered. Cooked chicken and mushrooms. Walk In Cooler. Chef covered food Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall around Dishwasher

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey. Walk In Cooler. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Mens room

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

Basic - Bowl or other container with no handle used to dispense food. Rice

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....marinara sauce 51° in walk in cooler . Per chef food was cooked yesterday. Stop sale issue. Employee discarded food Corrected On-Site

High Priority - Food stored in ice used for drinks....stored juice containers directly on the ice at bar. Employee discarded ice. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....marinara sauce 51° in walk in cooler . Per chef food was cooked yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....mushroom 49°, feta cheese 47°, ricotta cheese 49°, cut tomatoes 48°, cheese 48°, pasta 47°, roasted garlic 49°in flip top cooler at pizza station . Food being held less than four hours. Chef time marked on food. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area. Employee provided it Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at pizza station.