MANDALAY PRIME STEAKHOUSE AND LOUNGE

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. Milk. Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Items moved. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Warmer next to hand wash sink in kitchen not protected from hand wash water when getting paper towels. Splash guard needed. Repeat Violation

Basic - Food stored on floor. Cooking oil on floor in storage area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf under glass freezer soiled. In bar.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked fettuccine Cooked meatballs Cooked cavatappi Cooked papadelli All date marked 10/28/2025

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked fettuccine Cooked meatballs Cooked cavatappi Cooked papadelli All date marked 10/28/2025

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. Heavy cream, milk in server station. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Steam well next to hand sink exposed to splash from washing hands.

Basic - Food stored on floor. Soda boxes on floor in storage area. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over seafood. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Stored food not covered. Ice cream, ice cubes in bar. Corrected On-Site

Basic - Ceiling tile missing. Back area next to back door. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen. Server alley Both restrooms

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. 0 ppm empty container changed. Now 100 ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic/oil 78f, item discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bread garlic/oil 78f, item discarded. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Sugar container. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean soup containers stored under paper towel dispenser in kitchen. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Across from dishwasher. Corrected On-Site

Basic - Stored food not covered. Ice cream balls not covered in stand up freezer. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Relish dated 6/4/2023, item discarded.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Relish dated 6/4/2023, item discarded

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Heavy cream 48f, sliced cheese 48f, items discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 48f, sliced cheese 48f, held overnight in reach in cooler on line. Items discarded.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Soup cups stored under/ next to paper towel dispenser. Item to be moved.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack and jacket stored on same shelf as food products, dry storage.

Basic - Stored food not covered. Specialty ice cubes not covered in bar freezer.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. - From follow-up inspection 2023-01-31: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Handle for dish machine taped with duct tape. - From follow-up inspection 2023-01-31: Time Extended

Intermediate - - From initial inspection : 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/ Duane Trachsel 3/16/17. - From follow-up inspection 2022-05-31: Up to date certificates not available. Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed carrots in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71°f, put in cooler now 42°f, Cooked pasta 50°f, found in line cooler, item put in cooler for quick chill. Corrective Action Taken

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen

Basic - Standing water in bottom of reach-in-cooler. Single door cooler.