BENNYS ON THE BEACH OCEANWALK

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. Bar Dishwasher (Chlorine 0ppm). Operator adjusted sanitizer line and primed machine, retesting at 100ppm. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw fish stored on top of ready to eat rice in salad prep cooler. Operator voluntarily discarded fish. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (58F - Cold Holding); asparagus (58F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler. Per operator items were moved from walk in cooler less than 2 hours ago. Operator moved items to neighboring cooler. ricotta (50F - Cold Holding); housemade ranch (48F - Cold Holding); cooked rice (53F - Cold Holding) not prepped or portioned today stored in salad prep flip top. Per operator, items were moved from walk in cooler less than 2 hours ago. Operator moved items to neighboring cooler to chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork (125F - Hot Holding) held in double pan inside of flat top pan. Per operator, items were reheated and held for less than 2 hours ago. Operator removed double pan and began reheating to 165. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles soiled in bar area. Warning

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. Operator is using reduced oxygen packaging to stored raw fish and cured meats. Repeat Violation Warning

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( Coleslaw 46 f, cut tomatoes 46 , Garlic butter 48 f cooling overnight in the reach in cooler, sliced Swiss cheese 45 f, sliced turkey 48 f, not prepared or portioned today checked backup cooler coleslaw 28 f cut tomatoes were 30 f both prepared on 03/10 marked not prepared or portioned today Warning - From follow-up inspection 2025-03-12: Coleslaw 45 fat 5:38 pm, pico 42 f, diced tomatoes 46 f 5:39 pm, butter and red pepper paste 41 f, flip top cooler on cook line .as per chef he brought coleslaw from prep cooler and diced tomatoes from walk in cooler at 5 pm. Coleslaw in prep cooler 35 f, diced tomatoes 53 f in large container 52 f in small container at 5:43 pm in walk in cooler . Diced tomatoes were prepared at 3 pm. . Manager moved both to prep sink in ice bath. Diced tomatoes 50 f at 6:04 pm in small container in ice bath in prep sink. Large container diced tomatoes 53 f at 6:05 pm Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. clarified Garlic butter 48 f cooling overnight in the reach in cooler, paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today Warning - From follow-up inspection 2025-03-12: aella rice 39 f, garlic butter 41 f , diced tomatoes 46 f 5:39 pm, flip top cooler on cook line .as per chef he brought diced tomatoes from walk in cooler at 5 pm. diced tomatoes 53 f in large container 52 f in small container at 5:43 pm in walk in cooler . Diced tomatoes were prepared at 3 pm. . Manager moved both to prep sink in ice bath. Diced tomatoes 50 f at 6:04 pm in small container in ice bath in prep sink. Large container diced tomatoes 53 f at 6:05 pm At this rate of cooling diced tomatoes will not ambient cool to 41 f or colder within 4 hours. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Seatings removed and sushi bar added. No Plan Review . As per operator sushi bar earnings goes to Benny's and it's part of the Benny's. Warning - From follow-up inspection 2025-03-12: Same Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On containers stored on clean dishes shelve in dry food storage room. Warning - From follow-up inspection 2025-03-12: Same. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clarified Garlic butter 48 f cooling overnight in the reach in cooler . paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today Warning

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. clarified Garlic butter 48 f cooling overnight in the reach in cooler, paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today Warning

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. Bar dishwasher chlorine 0 ppm. Warning

High Priority - Live, small flying insects found 1 on white cutting board on cook line cooler. 1 on inverted clean plates edge 1 on green cutting board on shelf by three compartment sink. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ( Coleslaw 46 f, cut tomatoes 46 , sliced Swiss cheese 45 f, sliced turkey 48 f, not prepared or portioned today checked backup cooler coleslaw 28 f cut tomatoes were 30 f both prepared on 03/10 as marked ) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( Coleslaw 46 f, cut tomatoes 46 , Garlic butter 48 f cooling overnight in the reach in cooler, sliced Swiss cheese 45 f, sliced turkey 48 f, not prepared or portioned today checked backup cooler coleslaw 28 f cut tomatoes were 30 f both prepared on 03/10 marked not prepared or portioned today Warning

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 . Sushi rice. Employee marked the time. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. clarified Garlic butter 48 f cooling overnight in the reach in cooler, paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today Warning

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Seatings removed and sushi bar added. No Plan Review . As per operator sushi bar earnings goes to Benny's and it's part of the Benny's. Warning

Intermediate - No soap provided at handwash sink. At hand wash sink by the office. Employee stocked the dispenser. Corrected On-Site Warning

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. Operator printed one and posted. Corrected On-Site Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Pink color spray bottle not labeled at main bar. Corrected On-Site Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses are server station. Warning

Basic - Old labels stuck to food containers after cleaning. On containers stored on clean dishes shelve in dry food storage room. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Seafood mix thawing at room temperature in a container in prep sink. Still frozen solid. Manager turned on cold water. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked rice (71F - Cooling 3:50pm). Operator stated rice cooling since 12:00pm, stored in full, deep pan with tight fitting lid, did not reach 70F within 2 hours. See Stop Sale. Warning

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 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked rice (71F - Cooling 3:50pm). Operator stated rice cooling since 12:00pm, stored in full, deep pan with tight fitting lid, did not reach 70F within 2 hours. See Stop Sale. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; 1/3 pan of raw salmon stored over fries. Operator removed raw salmon. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line corner flip top cooler; raw scallops stored over tortillas. Operator removed raw scallops. Corrected On-Site Warning

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. At Cook line corner flip top cooler; cooked corn with diced tomatoes (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler over 4 hours. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line corner flip top cooler; cooked corn with diced tomatoes (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler over 4 hours. See Stop Sale. Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Cook line corner flip top cooler; goat cheese (50F - Ambient Cooling 2:25pm/49F - Ambient Cooling 3:50pm); coleslaw (48F - Ambient Cooling/48F - Ambient Cooling 3:50pm). Operator stated items prepared at 10:30 am, did not reach 41F within 4 hours. See Stop Sale. Warning

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. At Cook line corner flip top cooler; goat cheese (50F - Ambient Cooling 2:25pm/49F - Ambient Cooling 3:50pm); coleslaw (48F - Ambient Cooling/48F - Ambient Cooling 3:50pm). Operator stated items prepared at 10:30 am, did not reach 41F within 4 hours. See Stop Sale. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Cook line corner flip top cooler; cooked broccolini (49F - Cooling 2:25pm/49F - Cooling 3:50). Operator stated broccolini was blanched at 10:30am, at this rate will not reach 41 within a total of 6 hours, moved to freezer to facilitate faster cooling. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen hand wash sinks; no paper towels. Operator provided paper towels. Corrected On-Site Warning

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. Dishwasher (Chlorine 100ppm) in kitchen. set up Triple Sink (Quaternary 200ppm) Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over lettuce in salad cooler. Removed Corrected On-Site Warning

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. sliced tomatoes (48F - Cold Holding); crab mix (48F - Cold Holding) sautée cooler on cook line. Per chef food not prepped or portioned today. In unit over night. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (48F - Cold Holding); crab mix (48F - Cold Holding) sautée cooler on cook line. Per chef food not prepped or portioned today. In unit over night. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (112F - Hot Holding); hollandaise (118F - Hot Holding) on cook line flat top. Per operator food out less than four hours. Reheated to 165F Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling water pitchers in hand sink at cook line Warning

Intermediate - No soap provided at handwash sink. At bar Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with pink solution at bar. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in rice in dry storage Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in both walk in coolers Warning

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line. at server station in dining room. at bar in dining room Warning

Basic - Working containers of food removed from original container not identified by common name. Flour on cook line sugar container in dry storage Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in dish room blocked by mop bucket. Explained and manager moved mop bucket. Corrected On-Site Repeat Violation Warning

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Juice Bar / juice prep area added in pat of the dining room area and paper goods storage area.No updated approved plans available when checked on OnBase. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment.knife stored between two coolers on cook line. Manager removed the knife. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Explained and manager removed the cloth towel. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken stock 44, in large container.cooling over night tightly covered cooked pork 46a¿¿55 cooling overnight ( tightly covered and stacked ), Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs behind washed avocado. Explained and manager rearranged. Corrected On-Site Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken stock 44, in large container.cooling over night tightly covered cooked pork 46a¿¿55 cooling overnight ( tightly covered and stacked ),

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 51, cooked carrots 61, cooked potatoes 63, salsa 48, quinoa 47 in south side cooler by oven as per manager less than an hour. 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. cheese sauce 99 f, as per manager reheated earlier. Less than an hour. cheese sauce 188,

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by ice machine blocked by mop bucket. Manager removed Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. August and may tags are mixed.

Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. 6 Clams open and didn't close when tapped.

Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce. Explained

Basic - Reach-in cooler gasket torn.