CALIENTE CLUB HOUSE

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled with grease buildup in dish room Warning - From follow-up inspection 2026-04-07: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves without hand washing in cook line, manager asked her washed hand properly Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Three cutting boards on prep cooled in cooking line stained.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired for dish machine .

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin interior soiled and black mold like substance buildup

Basic - Bowl or other container with no handle used to dispense food. Single serving container used scoop food in dry storage . Operator removed it from food container Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing with holes in wall around kitchen multiple area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on top of shelf above prep table in kitchen, operator removed it. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaged food preparation. Manager asked her put hair net on Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed choking poster to operator Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce above cut vegetables on shelves in walk in cooler in multiple area.

High Priority - Container of medicine improperly stored. Laxative on dry storage shelf over spices. Operator relocated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: diced ham 48 F, cut sausage 47 F, per operator items were put in reach in cooler on cooks line at 9 am. Time tempted 10 am. Operator put in stand up reach in cooler at time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

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. Shannon 6-9-24

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cooks line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled. Last used 1-4-2025. Cutting boards on cook line stained, slicer guard and blade soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink has bowl in terror. Employee removed bowl. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to foods being prepped. Employee removed drink. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line has build up of ice.

Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on oven door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of cog oven soiled with burnt on food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in dish area. Employee placed sign at hand sink. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At tiki bar - From follow-up inspection 2024-04-10: Time Extended

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent form to operator via email. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and inside oven used for towel storage in kitchen soiled. And soda guns at bar areas. Operator had bar tender start to clean during my inspection.Repeat Violation Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar sinks and service station in mail bar area, operator replaced. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At outside bar area. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Operator chained up tanks Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Bowl of soup with spoon on clean prep table in kitchen half wrap in beer cooler at outside cabana bar area. Operator removed them Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans in dish area on clean rack, discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen, service areas, bars, and dry storage rooms soiled with debris.

Basic - In-use tongs stored on equipment door handle between uses. In kitchen operator moved them. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At side bar in night club area operator put up sign Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pan of standing water, and mold like substance in cabinet, under soda machine in main bar service area.Operator had maintenance start to clean the area during my inspection.Corrective Action Taken Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed them Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator changed out bucket at service station in front of mail kitchen. 0ppm operator changed them out. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed housemade queso in walk-in cooler with a date of 05/13/23 on containers. Employee discarded.

High Priority - Presence of insects, rodents, or other pests. Observed 6 small crawling insects in piano bar area near soda gun holster and straws. Employee cleaned and sanitized area. Did not observe any further small crawling insects. 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. Observed housemade queso in walk-in cooler with a date of 05/13/23 on containers. Employee discarded. Corrected On-Site

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. Observed Fresh Garlic in Oil Mixture (71F - Cold Holding) on top of pizza area prep table reach-in cooler. Employee stated mixture had been out overnight. Employee discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fresh Garlic in Oil Mixture (71F - Cold Holding) on top of pizza area prep table reach-in cooler. Employee stated mixture had been out overnight. Employee discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple soda gun nozzles and holsters soiled throughout bar areas.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine and ice machine in night club bar area ice machine and ice bin in wait station area in sports grill bar.

Basic - Food stored on floor in dry storage areas. Plastic containers of juice and plastic containers of fry oil.

Basic - No handwashing sign provided at a hand sink used by food employees in night club bar area to the right of the room to the ice machine.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in several reach-in coolers throughout kitchen.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discussed with operator Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Operator

Intermediate - No soap provided at handwash sink. Operator replace at main bar

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Proof of required state approved employee training not available 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. Scoop in flour bin

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floors in bar areas storage rooms and under equipment in kitchen.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At end of cooks line on wall

Intermediate - Handwash sink not accessible for employee use at all times. In dish area items stored in sink, employee moved them Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Bar and back dock area

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside cabinets, under counter in bar service area, soiled with mold like substance.

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. About Half have staff had training.

Basic - Ceiling vents soiled with accumulated food debris substance.

Basic - Hole in or other damage to wall . *Whole by ice machine. * under bar on the entrance side disco

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operater moved wet towels to sanitizer bucket. Corrected On-Site