J L CLUBHOUSE

High Priority - - From initial inspection : High Priority - Live, small flying insects found In kitchen approximately 4 small live flying insects at server expo station on ceiling. In kitchen dry storage room approximately 5 small live flying insects landing on sealed boxes of food products. In dessert preparation area approximately 4 small live flying insects landing on boxes of sealed food products. At cook line approximately 6 small live flying insects landing on shelves and heat lamps. On top of reach in cooler pizza speed rack with approximately 15 small live flying insects. Thought out kitchen on ceiling tiles and walls approximately 250 small live flying insects. Discussed with operator who called pest control to determine source of flies. Admin Complaint - From follow-up inspection 2026-03-20: Approximately 17 small live flying insects on ceiling tiles in kitchen, discussed with operator who killed insects, discussed with operator to clean and sanitize areas. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. roasted chicken (46-53F - Cooling); sweet baked potatoes (55F - Cooling); in walk-in cooler; food never reached 41 F or below within 6 hours; See Stop Stop

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. butter (46F - Cold Holding); Cole slaw (55F - Cold Holding); in glass cooler by produce walk-in cooler; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. roasted chicken (46-53F - Cooling); sweet baked potatoes (55F - Cooling); in walk-in cooler; food never reached 41 F or below within 6 hours; See Stop Stop

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (46F - Cold Holding); Cole slaw (55F - Cold Holding); in glass cooler by produce walk-in cooler; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale Repeat Violation Admin Complaint

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (93-101F - Cooling)at 10:03 to 94-104 at 10:25 since 9:30; on the speed rack in walk-in cooler; food not spaced out and covered during the cooling process; food was uncovered ; Corrective Action Taken Repeat Violation

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/ Manager showed up before closing inspection Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner- raw whole chickens in prep sinks in standing water ; advised to place under cold running water; operator turned water on Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); fixed to 200 ppm; Corrected On-Site Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees moved garbage can with his hand and opened blast chiller to remove covers on food containers without washing hands before Operator educated; employee washed hands ; Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Breaded raw chicken over steaks in cooler at cook line Stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (52F Cold Holding ); chicken (52F - Cold Holding); pork (52F - Cold Holding); brisket ( 52 Cold Holding) in drawers at cook line in the kitchen downstairs; food not prepared or portioned today; food out of temperature for approximately 1 hours; food placed in ice and moved to different cooler; shredded cheese (52F - Cold Holding)in cooler at prep area by pizza oven Food no prepared or portioned today; food out of temperature for approximately 1 hour; food double panned; food moved inside cooler; Corrective Action Taken Corrective Action Taken

Intermediate - Clam tags not marked with last date served. Advised to mark

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. veal stock (68F - Cooling)at 11:45 to 68 F at 12:30 since 11:15 the chill blaster not working properly; moved to walk-in freezer and smaller portioned made; Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls on the menu Advised to add an asterisk

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed new menus with consumer advisory posted Corrected On-Site

Basic - In-use knives stored in cracks between pieces of equipment-wall and cooler at cook line on downstairs kitchen Removed Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) fixed to 200 ppm

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked crab- all not commercially packaged in walk-in freezer Stored properly Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw scallops in walk-in cooler; stored properly Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Coffee cu on speed rack inside walk-in cooler Removed Corrected On-Site

Basic - Stored food not covered. Pastries in walk-in freezer; advised to cover

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Shrimp commercially packaged over cooked ribs not commercially Raw Rabit in ROP ( in the house not commercially) over cream spinach not commercially packaged- all in reach in freezer in 1 floor kitchen by cook line; Stored properly Corrected On-Site Warning - From follow-up inspection 2024-03-19: Raw beef not commercially packaged over cooked spinach not commercially packaged in reach in freezer by cook line; stored properly Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : 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 ROP raw meats; observed raw rabbit in ROP, dated 3/16/24 in reach in freezer at 1st floor kitchen; food removed from package and placed in zip lock bags; Corrected On-Site Warning - From follow-up inspection 2024-03-19: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit- all units on 1st floor and 2nd floor kitchens Warning - From follow-up inspection 2024-03-19: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn beef (46F - Cold Holding); prime rib (46F - Cold Holding)in walk-in cooler upstairs kitchen ; as per operator food cooked last night; food left outside for approximately 30 minutes; foods moved to blast chiller ; Corrective Action Taken

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. chicken salad (50-51 F - Cooling)at 10:30 to 51 F at 10:56 since 8:30 ; operator moved food in freezer to speed up cooling ; Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards

Intermediate - No soap provided at handwash sink at bar in main dining room; provided Corrected On-Site

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. Emailed, printed and posted it during inspection; Corrected On-Site

Basic - Clams/mussels/oysters removed from original container for long-term storage. Clams with no original tag in cooler at downstairs kitchen; as per operator clams portioned on Saturday into smaller containers between the kitchens; unable to find original tag; See Stop Sale

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 in cooler at salad station Educated ; fish removed from package Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Pizza cutter and brush stored in sanitizer water at salad station downstairs kitchen; removed Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed dating procedures with operator. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing glasses in hand sink. Operator instructed employee to wash glass at 3 compartment sink. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Cloth used as a food-contact surface. Bar towel on blanched asparagus- operator removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Bag of bread on freezer floor - operator moved to shelf. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Walk in cooler. - chicken stock operator covered. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Goose liver dated 12/14 in freezer - educated operator - operator will change storage procedures to ziplock bags. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Turkey thawing in standing water - operator added running water. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Portioned 2.50 pounds scallops and 4 pounds halibut removed from freezer and not frozen- see stop sale.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed knives from water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in freezer - raw steak over prepared soup - operator inverted. 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. Egg salad and chicken salad dated 09/23.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 1 pint of egg salad and 1 quart chicken salad prepared 09/23.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Portioned 2.50 pounds scallops and 4 pounds halibut removed from freezer and not frozen- see stop sale.

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. produce cooler - bean sprouts (44F - Cold Holding) not portioned or prepared today and held over 4 hours - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. produce cooler - bean sprouts (44F - Cold Holding) not portioned or prepared today and held over 4 hours - see stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Chemical tub and cutting boards - operator removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed copy to operator and was completed during inspection. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Operator moved several cases of food from walk in freezer floor to shelves.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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. Turkey, ham/prepared over 24 hours before/walk in cooler#1/corrective action taken/operator date labeled foods. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Walk in cooler#1

Basic - Food storage container/container lid cracked or broken. Flour container/cookline/corrective action taken/operator discarded broken container. Corrected On-Site

Basic - Food stored on floor. Chicken/walk in cooler#1/corrective action action taken/operator stored foods back on shelf. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Breaded veal/prep area/corrective action taken/operator stored foods back in cooler. Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine /kitchen/corrective action taken/operator stored ice scoops properly. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline/corrective action taken/operator stored knives properly. 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. Milk opened over 24 hours before/wic#1/corrective action taken/operator date labeled milk. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.degreaser/cookline/corrective action taken/operator labeled chemical. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.rice/kitchen/corrective action taken/operator discarded plastic cup. Corrective Action Taken

Basic - Food stored on floor. Potatoes/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrective action taken/operator changed sanitizer to 200/ppm quaternary. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour/pastry prep area.