RUMBA ISLAND BAR & GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 46 F , raw pork 47 F placed in cooler from walk in cooler less than 2 hours . Manager moved to walk in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris -Cutting board in food prep area soiled with food build up in cracks at expo and cook line areas

Intermediate - Handwash sink used for purposes other than handwashing. Liquor bottles on shelf of hand wash sink in the front area at outside bar . Manager relocated liquor bottles Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at cook line and expo / salad station area

Basic - Ice scoop handle in contact with ice at the inside bar and wait station areas . Manager relocated ice scoop Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 127 F . Manager changed water to 147 F Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees at cook line

High Priority - Live, small flying insects found. Observed 2 flying insects in dish area with no cross contamination observed. Employee was not able to contain it. Called Supervisor.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic butter in walk-in dated 9/23. Operator discarded. 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. Garlic butter in walk-in cooler dated 9/23.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (45F - Cold Holding); 11:38 first temp retemped at 12:56 at 44F scallops(45F - Cold Holding) 11:38 first temp retemped at 12:56 at 44F Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic containers with no handle used in dry storage bin with rice. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Utensils and plastic pans wet nesting. Operator began air drying utensils. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Floor under soda syrup station in back accumulated with debris.

Basic - Food storage container/container lid cracked or broken. Plastic lid on raw chicken in walk-in cooler cracked around the edges.

Basic - No handwashing sign provided at a hand sink used by food employees. Provided operator with printed sign. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions stored over ready to eat veggies. Operator rearranged. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food containers wet-nested on shelf above triple sink area - From follow-up inspection 2024-08-07: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on reach in cooler drawers on cook line. - From follow-up inspection 2024-08-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets dirty on reach in coolers. Soda holster in outside bar area soiled. Repeat Violation - From follow-up inspection 2024-08-07: Time Extended

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. Employee operating dish machine observed filling trays with dirty dishes, then proceeded to remove and stack clean plates without washing hands

High Priority - Food stored in ice used for drinks. See stop sale. Squeeze bottle in drink ice bin at outside bar, operator burned ice and replaced Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.4aw chicken over sauces in walk-in cooler, order corrected Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Squeeze bottle in drink ice at outside bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish spread (45F - Cold Holding), operator added ice bags to drawer coolers on cook line, retemp 43F Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ribs (110F - Hot Holding); chicken wings (114F - Hot Holding) in hot box on cook line, staff increased temperature of equipment, all items retemp above 165F. house made bbq sauce previously heat treated (77F - Hot Holding), discussed adding to time as a public health control, operator discarded and replaced Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at inside bar soiled

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line and inside bar, both cleared of obstructions Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at inside bar, replaced Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In sauce bins in walk-in cooler

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted on wall Repeat Violation

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

Basic - Floor soiled/has accumulation of debris. Under cook line and under equipment at bar

Basic - Food stored on floor. Shell eggs on floor in walk in cooler

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled over oven

Basic - Old labels stuck to food containers after cleaning. Clean equipment on storage racks

Basic - Unprotected ice machine in a customer/nonsecure area. Drink ice well at outside servers station adjacent to customer reach Repeat Violation 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. Marrian expired training 2022 - From follow-up inspection 2023-11-13: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken 47 F , raw ground beef in drawer under grill - employee added ice bags Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times.trashcan in front of hand wash sink next to steamer - reviewed with manager hand wash sinks must be accessible at all times - employee moved trashcan Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line - employee put paper towels in dispenser Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in food prep area next to steamer

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Chemical quat test strips expired. Per manager to order more.

Basic - Bowl or other container with no handle used to dispense food. -Bowl used to scoop raw shrimp on cooks line. Manager removed Corrected On-Site

Basic - Clean linens stored in improper location. -Inside plastic bag stored on the floor in Manager office, manager moved off floor. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drinks stored on cooks line, manager moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -Wet nesting different sized hotel pans inside dish machine area on drying rack. Discussed with manager.

Basic - Floor area(s) covered with standing water. -Inside walk in cooler, discussed with manager.

Basic - Floor soiled/has accumulation of debris. -Floor on cooks line soiled behind and under equipment. -Drain on cooks line under prep sink soiled.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados with stickers still on stored inside reach in cooler at wait station area. Employee washed vegetables and placed back inside reach in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Squeeze bottles on cooks line of oil, water and other sauces not labeled, manager labeled bottles. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hot line.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Hot line cutting boards. Repeat Violation Warning - From follow-up inspection 2022-05-17: Time Extended

High Priority - Observed receipts placed on top of food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed creamer in reach in cooler that's been exposed to air since 8am cold held at 47F at 11:10am.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on food preparation table in across from stove. Observed employee remove phone and clean and sanitize surfaces.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop next to water in water that's only 123F.