DRIFT

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....chlorine 00 ppm at drift bar kitchen. Chef state that utensils will be wash at drift main kitchen

High Priority - Non-food grade paper/paper towel used as liner for food container....cooked egg York stored in paper towel at expo line .....cut basil , micro greens in paper towel at drift bar kitchen . Employee discarded food. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...burrata cheese , feta cheese at expo line , food being held less than 4 hour . Chef time marked . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...heavy soiled in can opener blade . Employee cleaned . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored red bucket in handwashing sink at drift bar kitchen. Chef removed bucket Corrected On-Site

Basic - container with no handle used to dispense food in cheese, quinoa, fruits in reach in cooler . Chef removed containers Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner....ice bucket above ice machine. Chef removed. 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.... Tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed from packaged Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food....unwashed blue berries prepped for servings. . Labele state that wash before use . Employee washed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...brea crumb, flour at dry storage room. Chef labeled . Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container.... Arugula, basil, other garnish covered with non food grade paper towel in reach in cooler at roof top kitchen. Chef removed paper towel Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...Demi glaze sauce date marked 6/25/25 in walk in cooler . See stop sale issue . Manager discarded food. Corrected On-Site

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. ...Demi glaze sauce date marked 6/25/25 in walk in cooler .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....blueberry butter 69F , blueberry butter 65F at pizza counter at pizza kitchen , per chef food being held less than 4 hours . Removed one butter container to reach in freezer , another one put time marked. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing... saniwipes stored in handwashing sink at pizza kitchen. , chef removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...blueberry butter thawing and serve at pizza station counter without thawing date marked. Employee date marked . Corrected On-Site

Intermediate - Water pressure lacking at fixtures that require the use of water at handwashing sink at women and men bathroom

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...scoop 72F water at pizza kitchen. Chef turned on dipper well. Spoon, tongs, scup in 80F water at drift main kitchen. Chef replace water on the fire . Corrective Action Taken

Basic - In-use utensil used with moist food stored in room temperature blueberry butter scooper stored top of the butter container at pizza station. Employee time marked. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands...Ice scoop handle in contact with ice, employee pulling it without washing hands and not putting gloves on hands . Discussion with chef.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above cooked beef in reach in drawer below grille at kitchen. Chef properly stored. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...salsa date marked 1/17/25 at walk in cooler . See stop sale. Chef 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 not consumed/sold within 7 days after opening/preparation. ...salsa date marked 1/17/25 at walk in cooler .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....lobster 49Fat walk in cooler , food not prepped today, food being held less than 4 hours. Employee covered food with ice to chill fast . Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...cut tomatoes, cut lettuce at expo line being held less than an hour . Employee time marked. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times....blocked by speed rack at prep kitchen. Employee removed rack Corrected On-Site

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

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.

Basic - Bowl or other container with no handle used to dispense food....ramekin container use as a scoop in corn, quinoa, cheese , farro in reach in cooler , chef removed. 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...tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed from packaging Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice at bar . Employee removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses...multiple tong stored on the grille handle at kitchen, employee removed. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands....Cook grabbed raw hamburger and changed one glove and then grabbed cleaned bowl to serve food without changed both gloves and washed hands between . Employee washed hands after discussion . Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to dishmachine failure sanitizer utensils.

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... fixed Dishmachine at time of end of the inspection. Heat strip turned black . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above cooked octopus in reach in drawer at kitchen. Chef properly stored. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....bar tender handle soiled dishes and then grabbed cleaned glass ,opened drinks without washed hands. Washing hands after discussion . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut cabbage 58F, cut lettuce 57F at pantry line at kitchen, food not prepped or portion today , food being held less than 4 hours . Chef time marked on food. Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing....stored red bucket , sani wipes in handwashing sink at bar . Employee removed Corrected On-Site

Basic - Clean utensils Knives stored between equipment at kitchen. Employee removed. 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.... Tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Chef removed package.

Basic - Ice scoop handle in contact with ice at bar , chef properly stored. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...Italian bread crumbs, bread crumbs, spices at storage room . Chef labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the cookline, raw tuna was stored behind the shredded cucumber. The tuna was moved to the front on the cooler. Corrected On-Site

High Priority - Cook washed hands with no soap at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter 51°F, on cook-line ice level too low, set up 2 hours ago. Chef added ice to submerge batter into ice. Corrective Action Taken

Intermediate - Cook washed hands in a sink other than an approved handwash sink , in prep sink at cook line. No soap provided.

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Restrooms. Operator replaced. Corrected On-Site Priority: Intermediate

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. Operator set up triple sink to quaternary 200ppm. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cold prep area triple door reach in; raw salmon over ready-to-eat cucumber. Operator moved salmon below cucumbers. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked potatoes date marked 9/21/2022. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Expo line ; burrata (48°F - Cold Holding), item held on ice not surrounding product level. Operator stated being held less than 2 hours, added ice to surround product level. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to store towels. Operator removed towels. At service station; hand wash sink used to store pitcher. Operator removed pitcher. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. At bar hand wash sink; no soap. Operator provided soap. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line; knife stored between equipment. Operator removed knife. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak stored above raw fish in cook line drawers. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hollandaise sauce held at room temperature using liquid egg yolks has no time marking. Operator states item has been out for approximately 1 hour. Operator time marked item Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Observed at far left reach in cooler on cook line. Discussed with operator Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above ready to eat sauces in cook line cooler. Operator reorganized Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine, operator cleaned and sanitized and placed in pan Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at far left cook line flip top Corrected On-Site

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.

Basic - Bowl or other container with no handle used to dispense food. Portion cup used to dispense cheese on cookline. Operator removed and replaced with handled utensil Corrected On-Site