OKEEFES TAP ROOM & RES

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine plastic interior soiled with black substance.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottled coffee drinks stored in reach in cooler on cook line not segregated. Operator removed drinks from cooler. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Bread cooler outside has one shelf that is pitted with rust.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach-in coolers on expo side of kitchen near soup soiled.

Basic - Carbon dioxide/helium tanks not adequately secured. Empty tanks not secured near back door. Operator secured with wire. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Bucket of pickles stored on floor in walk-in cooler. Operator moved onto milk crate. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided to operator and he posted on wall. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. One bag of onions sitting in top of pastrami box. Operator hung onions on wire rack. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1- 6Lbs 15 oz Pinto Beans dented can. Repeat Violation

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. Emailed manager DBPR Clean-Up of Vomiting and Diarrheal Events form. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and mixer head soiled with food debris. White cutting boards stored under prep table in prep area stained. Soda nozzles soiled in bar area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored above reach in deli cooler on cook line. Employee moved item. Corrected On-Site

Basic - Food stored under dripping water line. Walk in cooler ceiling leaking water onto bucket of food covered with plastic wrap. Manager moved item.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Convection oven interior soiled with food debris on cook line. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Two 6.5 cans of sliced apples stored on bottom shelf are dented at seams. Repeat Violation Admin Complaint

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment has quat sanitizer connected to dishmachine. Dishmachine data plate states use chlorine sanitizer. Operator connected chlorine sanitizer to dishmachine. Operator connected chlorine sanitizer. Re checked reading 50ppm. Corrected On-Site

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. Observed employee touching soiled dishes then retrieving clean dishes from dishmachine without washing hands. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice in reach-in cooler across from grill. Operator placed rice in cooler. Re temp at 12:55pm a. cooked rice (47F - Cold Holding) 43f Corrected On-Site

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/ Travis Duquesnay CFM expired on 10-16-2023. Repeat Violation

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John O'Brien hired more than 30 days ago no CFM certification.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers across from is stained with black substance. Soda gun in bar area near hand wash sink is soiled with black substance buildup. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Storage shelves are blocking the path to hand wash sink for employee washing dishes. Reviewed with manager.

Intermediate - Handwash sink used for purposes other than handwashing. Straw, bottle top, and cut lemons are stored inside bowl of hand wash sink in bar area. Reviewed with manager. Employee removed items from hand wash sink. Corrected On-Site

Intermediate - Spray bottle hanging on shelf in warewashing area containing toxic detergent substance not labeled. Operator labeled spray bottle detergent. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line dry seasoning storage rack in prep area.

Basic - Covered waste receptacle not provided in unisex bathroom.

Basic - Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable. Repeat Violation Admin Complaint

Basic - Equipment and utensils stored on shelf in warewashing area not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted.

Basic - Food stored on floor. Three bags of ice on floor in walk-in freezer. Operator placed item on shelf. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Ceilings in cooks line and expo area, Repeat Violation Admin Complaint

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven at end of cooks line used more than 24 hours ago is soiled with debris.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on all reach-in cooler doors on cooks line. Repeat Violation Admin Complaint

Basic - Reach-in cooler across from fat-fryers interior/shelves have accumulation of soil residues. Repeat Violation Admin Complaint

Basic - Reach-in coolers across from grill and at the end on cooks line shelves with rust that has pitted the surface.

Basic - Six commercially processed reduced oxygen packaged mahi mahi 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. Located in walk-in cooler. Observed operator discard fish. Stop sale not warranted. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler located at end of cooks line. Repeat Violation Admin Complaint

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of potatoes on dry storage shelf Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over potatoes in reach in freezer, order corrected Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (118F - Hot Holding) on cook line, reheated on stove Corrective Action Taken Repeat Violation

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/ Travis CFM expired 10/16/23, other staff present with valid CFM

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Can opener blade soiled Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects in wall mounted trap near nitrogen tanks

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can on dry storage shelf Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ell phone on shelf above cooler on cook line

Basic - Equipment in poor repair. Broken microwave handle. Damaged metal floor in walk-in beer cooler

Basic - Floor soiled/has accumulation of debris. Under equipment on cook line

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Repeat Violation

Basic - Open dumpster lid. Closed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coolers on cook line Repeat Violation

Basic - Soiled dry wiping cloth in use. Cook line

Basic - Standing water in bottom of reach-in-cooler. Beer cooler at bar Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Exterior walk in freezer and beer cooler not secured when not in use

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. #10can of bush's baked beans underneath table in prep area.

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. Observed dishwasher handle soiled dishes and pans, then touch clean equipment from dishwasher. Educated operator on proper hand-hygiene techniques. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at 1112am shredded cheese (46F - Cold Holding) Shredded cheese 41f Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table at 11:18am chili and beans (129F - Hot Holding); cheese sauce (100F - Hot Holding); white sauce (117F - Hot Holding) Operator re heated items on stove top re temp at 12:30pm Chili and beans 172f White sauce 174f Cheese sauce 170f Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink hose connected directly to faucet without backflow preventer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Floor mixer in prep area. Soda nozzles in wait station. Soda gun in bar area.

Basic - Accumulation of debris on exterior of warewashing machine. Dishmachine accumulation of debris.

Basic - Backflow device not located for convenient service or maintenance access.

Basic - Bowl or other container with no handle used to dispense food. Handle touching protein powder in bar area.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in freezer door handles on cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Al cutting boards in kitchen.

Basic - Damaged/spoiled/recalled food not properly segregated. #10can of bush's baked beans underneath table in prep area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach-in freezer in expo area.

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation on cook line.

Basic - Floor area(s) covered with standing water. In walk-in cooler.

Basic - Floor tiles missing and/or in disrepair. Broken tile in walk-in cooler and cook line.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. At back of cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on top of grill on cook line. Operator re heated to 175f Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At back of cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cook line and expo area. Gasket on reach-in freezer on cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cook line across from flattop grill.

Basic - Standing water in bottom of reach-in-cooler. Standing water on reach-in cooler on cook line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in freezer located outside of establishment shelves.

Basic - Working containers of food removed from original container not identified by common name. Protein in bar area not labeled.

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and emailed big six packet. Corrective Action Taken

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. Tested at 0 ppm chlorine. Operator changed out sanitizer and primed and ran machine again. Tested at 100ppm chlorine. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License displayed at time of inspection shows expiration date of 2-1-2023.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Operator moved the case of mushrooms to different shelf. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 4 rusted number 10 cans of white potatoes 5 cans of chopped ocean clams, 3lb.3ounce. 1 dented, number ten can of diced tomatoes. 1 dented, number ten cans of shredded sauerkraut. 1 dented number 5 can of albacore tuna.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves with no hand wash, then continued with food prep. Educated employee and they washed their hands and then put on gloves. Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought back dirty dishes to place in dish area. Then attempted to take clean, plated food out to dining area without hand washing. Stopped and educated server, and she then washed hands before touching clean plate ware. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over fries in reach in freezer not commercially packaged. Operator moved to lower shelf, proper storage. 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. Frozen chicken stored over frozen beef. Operator moved chicken to bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen shows accumulation of debris. Slicer guard on slicer in kitchen prep area shows accumulation of debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink had mint leaves on interior of hand wash sink. Cook filled pan with water at hand wash sink on the cook line. Educated employee and made aware that hand wash sinks can only be used for hand washing. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic to go bowl used as scoop in the cut leafy greens on the three door deli cooler in front of cook line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in server area. Ceiling above the soda machine has hole in it.

Basic - Cove molding at floor/wall juncture broken/missing. In kitchen, underneath the hand wash sink, No cove molding present.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented and rusted cans on dry storage shelves not segregated from foods to be served. See stop sale.

Basic - Dead roaches on premises. One dead roach in bar area between cooler and cash register on floor. Operator cleaned and sanitized the area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in server area, stored over condiments. Employees moved drinks. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored in microwave, employee moved the back pack. Cell phone on prep table in kitchen in dish area. Employee moved to proper location. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line cooking, had no restraint. Employee put on hat. no beard guard on employee on cook line. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked pans in dish area show wet nesting.

Basic - Equipment in poor repair. Torn gaskets on the three door deli cooler in front of cook line, middle door, and torn gasket on white fridge to the right of the three door deli cooler. Torn gaskets on two door deli cooler on main cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in freezer located outside of rear establishment.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in two door deli cooler on main cook line. Operator provided ambient thermometer for the cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line show accumulation of debris and grease.

Basic - Old labels stuck to food containers after cleaning. Old labels on pans in dish area. Operator removed the label and place pan in dish area. Corrected On-Site

Basic - Screening is not 16-mesh to the inch. Screen in rear door in kitchen, screen on bottom of door is cut, torn, or missing.

Basic - Single-service articles improperly stored. Portion cups on floor in dry storage building in back, outside of establishment. Operator moved to shelf. 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. Shepherds pie, cooked ribs, and cooked broccoli in walk in cooler not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Slicer on back prep table slicer blade and guard soiled with food debris. Cutting boards on coolers on cook line. Soda gun nozzle behind bar soiled. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on back prep table next to potatoes being prepped. Employee removed drinks from prep table. Repeat Violation

Basic - Food stored on floor. Brioche buns in Walk in freezer on floor. Operator put on shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens on cook line. Convection oven on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in back prep area next to walk in cooler. Operator printed sign and posted during time of inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cook line soiled food debris, interior and shelves.

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. 25 ppm. Operator drained and primed. 50 ppm Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken then changed gloves with no hand wash. Discussed proper hand washing procedures. Employee handled raw beef patty and changed gloves with no hand wash. Discussed proper hand washing procedures

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: garlic spread contains milk and soy and states keep refrigerated 84°F. Operator placed in reach-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line: Cooked onions 126°F. Employee refried. 160°F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line. Slicer blade guard has old food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink of back prep area has colander inside of it. Employee removed Corrected On-Site

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. 2 cooks

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooked burgers and steaks offered on menu. Operator printed consumer advisory and posted during inspection Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at server's station. Operator inverted them. Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach behind inside bar. Operator cleaned and sanitized the area Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 1 cook on line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Steel storage containers

Basic - Floors not maintained smooth and durable. Steel sheets that line keg walk-in cooler are lifted

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulation on on hood filters.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in tall reach-in cooler of back prep area. Operator removed. Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table of back prep area. Operator removed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Double door reach-in cooler at end of cook line.

Basic - Stored food not covered. Gravy in walk-in cooler. Operator covered Corrected On-Site