KEE GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks over cooked lamb and raw seared tuna over clam sauce in walk-in coolers; food stored properly 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. Cooked onions dated 5/20 in walk-in cooler not discarded after 7 days; See Stop Sale

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. Cooked onions dated 5/20 in walk-in cooler not discarded after 7 days; See Stop Sale

Intermediate - Handwash sink by dishwasher used for purposes other than handwashing- wooden stick stored inside; removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable- dessert cooler

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large plastic wrapped pans of cut lettuce (49F - Cooling) at 3:30 since 1:30 to 50F at 3:55, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who unwrapped pans to allow adequate air flow cooling. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets torn and have accumulation of soil residues, discussed with operator to clean and sanitize.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler at entrance to walk in cooler grooved and no longer cleanable, discussed with operator to repair or replace. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) discussed with operator to correct to Sanitizer Bucket (Quaternary 200ppm)

High Priority - Raw animal food stored over or with unwashed produce. Raw steak over unwashed box of spinach in walk-in #1; stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna stored on top of strawberries container in walk-in cooler #1; stored properly Corrected On-Site

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/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards - some at cook line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by hit box at cook line 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 - Cutting board has cut marks and is no longer cleanable- some at cook line;

Basic - No handwashing sign provided at a hand sink at the bar used by food employees. Advised to place sigh

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed open employee beverage from top unit of make table. Corrected On-Site

Basic - Stored food not covered. Walk in cooler - remoulade sauce, pralines and tomato sauce - operator covered.

High Priority - Toxic substance/chemical improperly stored. At dish washing area bottle of hot sauce stored with dish detergent, operator removed bottle of hot sauce. Corrected On-Site

Basic - Can opener blade not kept sharp - observed metal shavings. At kitchen can opener has metal shavings present, operator moved can opener to dish area to be washed.

Basic - Clean utensils stored between equipment and wall. At cook line knife stored between equipment, operator removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At walk in cooler plastic thank you bag containing employee tarot tots stored with ready to eat items meant for customers, operator discarded tater tots. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. At cook line container of cooking oil not labeled, operator labeled container as cooking oil. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500ppm); corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed last date marking procedures with operator. 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. Open gallon of milk held over 24 hours - operator date marked. Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon available undercooked upon request. Warning - From follow-up inspection 2023-06-20: letter provided stated all seafood is intended to be fully cooked. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Establishment advertised blue crab on the menu. FDA seafood list identifies blue crab as Callinectes sapidus. Operator provided cans of crab labeled as portunis spp. and portunis peligacus. Admin Complaint - From follow-up inspection 2023-06-20: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board, salad cooler Encrusted black residue on can opener blade corrected on site - heavy black material bartenders soda gun Corrective Action Taken Warning - From follow-up inspection 2023-06-20: Soda gun Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sashimi tuna Warning - From follow-up inspection 2023-06-20: 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. Juan Carlos expired and Juliana missing Warning - From follow-up inspection 2023-06-20: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At attached can opener; blade soiled with food debris, mold-like substance or slime.

Basic - Standing water in bottom of reach-in-cooler. At salad lift top cooler; standing water in bottom.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - sweet potato mash (105F - Cooling) 2:30pm cooling since 1:00 recheck 20mins 100F at this rate will not reach 70 f within 2 hours - held in 6 inch pans - operator put into shallow pans and moved to freezer to facilitate the cooling process. Corrective Action Taken Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Posted during inspection. Corrected On-Site

Basic - Stored food not covered. Walk in cooler - blanched beans, tomato sauce- operator covered. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer - raw beef over tubs of ice cream - operator moved beef to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. alto sham - sweet potato mash (146°-186°F - Reheating); sweet potato mash (176°F - Reheating) operator states reheating for just two hours Center 146° outside 186°F operator stirred overall 176°F. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep cooler - creamed spinach (56°F - Cooling) at 2:00pm ambient cooling prepared 12:00pm recheck 60 mins 56°F cooling in a covered plastic container operator moved to freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener - operator cleaned and sanitized during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board on hotline-operator removed. Corrected On-Site

Basic - Stored food not covered. Prep cooler - Sweet potato mash operator covered. Corrected On-Site