FITZGERALD'S

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw chicken over cooked chicken wings, operator moved raw to bottom. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium sanitizer bucket greater than 400 ppm, corrected to 200 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top stained Soda gun nozzles in bar

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quaternary ammonium. Repeat Violation

Intermediate - No soap provided at handwash sink. In kitchen. Corrected On-Site

Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine located outside, open to customers and foot traffic, has no lock.

High Priority - Stop Sale issued due to adulteration of food product. Ahi tuna in package, package states to remove from package before thawing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line- cheese (45F - Cold Holding) pan overfilled, moved to freezer Corrective Action Taken Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonium in 3 compartment sink > 400, operator added water, Corrected to 200 ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cutting boards, meat cutting in process on top of hand wash sink, no other hand wash sink in kitchen Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar

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. Ahi tuna in package, package states to remove from package before thawing. See stop sale Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over prep area, meat prep in process. Operator removed beverages Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2025 Admin Complaint

Intermediate - No soap provided at handwash sink. No soap at hand sink in kitchen, manager replaced batteries, soap dispenser now working properly Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ahi tuna 5 oz, 1 pkg Salmon 6oz , 4 pkg. Mahi 5 , 3 pkg.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream (48F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line -sour cream (48F - Cold Holding); see stop sale, temps not taken today. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trays over hand wash sink, using for prep, operator removed Corrected On-Site Repeat Violation

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. Ahi tuna 5 oz, 1 pkg Salmon 6oz , 4 pkg. Mahi 5 , 3 pkg. see stop sale

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vertical cooler and reach in cooler on cook line

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 53F

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Sliced tomatoes cut around 10am at 53F at 3:15pm

Intermediate - Handwash sink not accessible for employee use at all times. Employee set up with cutting board and scale portioning meats on hand sink in kitchen Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Meagan manager on duty with no manager certification

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid or straw on shelf above steam table in kitchen

Basic - Employee eating while preparing food. Employee eating while cutting meats Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Sausage and chili thawing in prep sinks with no running water Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish above sauces and shepherds pie in walk in cooler, raw fish moved to bottom shelf Corrected On-Site Repeat Violation

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. Roast beef, ham in Saran Wrap in walk in cooler, employee date marked items Corrected On-Site

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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation

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. Repeat Violation

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. Mahi in walk in cooler thawed in the original packaging, package states to removed from packaging before thawing, employee cut package Corrected On-Site

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Discussed with manager the importance of hand washing. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10 ppm retested to 200 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat dressing sauces walk in cooler operator removed to proper storage. Corrected On-Site

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.provided by email.

Intermediate - Handwash sink used for purposes other than handwashing. Chemical bottle in bar hand washing sink operator removed. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email.

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. Missing for 3 employees

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

Basic - Equipment in poor repair. Walk in cooler gasket torn

Basic - Time/temperature control for safety food thawed in an improper manner. Mash potatoes and cook Beans in sink. Sitting in water. Operator moved to walk in Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Reach in cooler in kitchen -microwave oven -soda gun at bar - slicer

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 one up and posted it. 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 - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Plaster missing from ceiling in kitchen

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

Basic - Equipment or utensils not designed or constructed in a durable manner. Cracked containers.

Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen and bar areas

Basic - Old labels stuck to food containers after cleaning.

Basic - Ripped/worn tin foil used as shelf cover.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expires 02/01/2022. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Cutting board on top of kitchen hand sink - operator removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line Warning - From follow-up inspection 2021-08-31: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2021-08-31: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cook line Warning - From follow-up inspection 2021-08-31: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2021-08-31: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2021-08-31: Time Extended