OLD FLORIDA BAR AND GRILL

High Priority - Employee failed to wash hands after touching raw pork and then clean pans. Employee went to wash his hands. Corrected On-Site

High Priority - Raw tuna stored over/not properly separated from butter chips in walk in cooler. Operator removed tuna. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Homemade Classic Caesar dressing containing raw unpasteurized shell eggs not identified on menu. Chef stated he will change recipe to pasteurized eggs starting today. Chef discarded Caesar dressing made with raw eggs. Corrected On-Site

Basic - Bowl with no handle used to dispense mango in prep area. Operator removed bowl. 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 not removed from vacuum package in reach in cooler in prep area. Removed from freezer this morning. Operator removed package. Corrected On-Site

Basic - Employee beverage container on a food preparation table across hand sink. Employee removed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in prep area across pizza oven. Operator set up fresh solution at 200ppm. 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. walk in cooler: pot roast (50F - Cooling) at 1:03; cooling since 11:30pm on 10/26 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. 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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: pot roast (50F - Cooling) at 1:03; cooling since 11:30pm on 10/26 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over mozzarella sticks at reach in freezer on cook line. Both products not in commercial packaging. Operator stored products properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Marinara made 10/18, conch chowder made 10/19 at walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (67F - Cold Holding) Observed in pan, sitting on prep table in kitchen. Per operator, Not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time mark for remaining 3 hours. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pantry flip top cooler: Fish dip (48F - cooling ) at 12:32; cooling since 12:22 - 48F at 1:07 At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in freezer to quick chill. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Emailed time control procedure to operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on counter by flip top cooler: tomato sauce (65F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed product back in cooler. 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. Chicken stock no time stamp. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for remaining 3 hours. Corrective Action Taken

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Tag not in pan with oysters at walk in cooler. Operator provided tag. 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. Pot roast made 5/25 not labeled at walk in cooler. Operator labeled properly. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards Throughout kitchen cook line area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage on top of dish machine. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 can Black olives deeply dented at dry storage rack.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Seared rare tuna over edamame and seaweed salad at flip top cooler by floor mixer. Raw fish over cooked mushrooms not in commercial packaging at reach in freezer. Operator stored properly. 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. Observed Raw chicken tenders over raw shaved Philly beef not in commercial packaging at reach in freezer. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roux with butter (73F - cold holding) Observed in pan on rack next to flip top cooler in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Time control procedure emailed to operator. Advised operator to time stamp product.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink, no vacuum breaker observed.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle flip top cooler: cooked clams (60F - Cold Holding); garlic cream sauce (60F - Cold Holding); Gorgonzola (67F - Cold Holding); cooked chicken (66F - Cold Holding); cooked mushrooms (66F - Cold Holding); shredded cabbage (66F - Cold Holding); chicken tenders (74F - Cold Holding); cooked sausage (72F - Cold Holding); salad cooler: seaweed salad (48F - Cold Holding); Gorgonzola (56F - Cold Holding); left side flip top: cooked rice (48F - Cold Holding); grill drawer right side: mahi (46F - Cold Holding); ground beef (51F - Cold Holding); raw chicken (48F - Cold Holding); ice bath: buttermilk dredge (54F - Cold Holding); egg wash (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature in excess of four hours. See stop sale. Warning - From follow-up inspection 2024-08-21: Salad Flip top: seared tuna 41F cold holding, fish dip 45F cold holding Middle flip top: chicken 41F cold holding Flip top by grill: cooked onions 45F cold holding Pull out drawer right top: 60F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved products to walk in cooler. Admin Complaint

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. Warning - From follow-up inspection 2024-08-21: Same. Time Extended

High Priority - Dented/rusted cans present. See stop sale. Can of Jalapeños at 6 lb.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers and raw pork chops over cooked wings in walk-in cooler ; Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (52F - Cold Holding); in reach in cooler at pizza station ; as per operator food not prepared or portioned today; food placed on a riser and stored above food line container ; as per operator food out of temperature for approximately 1 hour; operator removed riser and placed ice bag on top to quick chill; Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (52-53F - Cooling)at 11:31 to 52 F at 12:15 since 9:45 ; in reach in cooler at cold station; cooler left opened ; at this rate food will not reach 41° F within 4 hours; operator placed food in ice ; Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing- to store spoon; tongs and dish rags; operator removed Corrected On-Site

Intermediate - Mussels tags not marked with last date served. Educated operator

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by walk-in cooler;

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- cobia still in ROP package Educated operator; removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at make tables at cook line

Basic - Employee beverage container on a food preparation table at cook line and by handwash sink at cook line; 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- cell phones next to food in dr6 storage area; Operator removed Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment- knife for oysters stored inside dirty plastic container;

Basic - Soiled dry wiping cloth in use. Educated and operator placed towel in sanitizer bucket Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink- at dishwasher/ prep area

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pot roast (50-52F - Cooling); broccoli soup (52F - Cooling) in walk-in cooler As per operator foods left in the cooler overnight to cool down; foods covered and stored in big containers; food never reached 41° F within 6 hours; See Stop Sale

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid during the inspection Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers store with raw pork in the same container at reach in drawers at cook line: Operator separate and stored properly. Raw chicken stored behind raw fish in reach in cooler at frying station ; Operator stored properly. Corrected On-Site Corrected On-Site

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. pot roast (50-52F - Cooling); broccoli soup (52F - Cooling) in walk-in cooler As per operator foods left in the cooler overnight to cool down; foods covered and stored in big containers; food never reached 41° F within 6 hours; See Stop Sale

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (52F - Cooling)at 10:50 to 52° F at 11:05 since 10:00 ;in reach in cooler at salad station; Food covered while in cooling process; at this rate food will not reach 41° or below within 4 hours; Operator moved food to walk-in cooler and uncovered. Rechecked at 11:20 food to 49° F. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No soap provided at handwash sink at the bar. Operator 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. Soup made on Saturday not date marked in walk-in cooler. Operator dated. Corrected On-Site Repeat Violation

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.

Intermediate - oysters tag removed from original container prior to container being emptied. Operator placed tag back Corrected On-Site

Basic - Food stored on floor. Container with peeled potatoes stored on the floor in walk-in cooler; operator stored properly. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Conch thawing in standing water at the prep sink in prep area; Operator turned cold water on; Corrected On-Site

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Mahi at 115 degrees./cookline/corrective action taken operator put Mahi back on grill. Corrective Action Taken

High Priority - Food prepared with soiled equipment/utensil. Chicken tray on top of garbage can/prep area/corrective action taken/operator stored chicken tray properly. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.sliced pork loin/prepared over 24 hours before/corrective action taken/operator date labeled food.walk in cooler. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.crumble blue cheese/prep#1/corrective action taken/operator discarded soufflé cup. Corrected On-Site

Basic - Food stored on floor.beef, cobia fish/walk in freezer

High Priority - Dented/rusted cans present. See stop sale.sauerkraut/#10 can

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.pork loin/prepared 1 day before/walk in cooler/corrective action taken/operator date labeled food. Corrective Action Taken Repeat Violation

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 - Time/temperature control for safety food thawed in an improper manner.chicken in standing water/prep sink/corrective action taken/operator turn on water. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.cookline/corrective action taken/operator added more quaternary sanitizer to 200/ppm. Corrective Action Taken