HOGGDADDYS BEACH BAR AND GRILL

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has acquired the business next door and has opened a walkway for the staff to travel from one area to another. All cooking will be done from the Hoggdaddys kitchen. The aqcuired kitchen will be a test kitchen for food products. - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Kitchen alley, Prep kitchen over walk in, Prep kitchen to the right of the hood. - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on drawers under flat top grill. - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cooks line. - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Bar glass freezer. - From follow-up inspection 2025-01-23: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork 46f, sliced turkey 45f, cooks line. Items discarded. White queso 113f item discarded. Started heating at 10 am.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 46f, sliced turkey 45f, cooks line. Items discarded.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. White queso 113f item discarded. Started heating at 10 am.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Prep kitchen cooks line.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Dish area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server station and behind bar.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has acquired the business next door and has opened a walkway for the staff to travel from one area to another. All cooking will be done from the Hoggdaddys kitchen. The aqcuired kitchen will be a test kitchen for food products.

Intermediate - No soap provided at handwash sink. Server station and behind bar.

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

Basic - Ceiling tile missing. Kitchen alley, Prep kitchen over walk in, Prep kitchen to the right of the hood.

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

Basic - Equipment in poor repair. Torn gasket on drawers under flat top grill.

Basic - Floor soiled/has accumulation of debris. Cooks line.

Basic - Ice buildup in reach-in freezer. Bar glass freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Alley-cos. Broken handwashing signs in men's room. No handwashing sign at server station next to bar.

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

Basic - Single-service articles improperly stored. Togo containers . Corrected On-Site

Basic - Utensils in poor condition. Frayed fry basket.

Flammables stored/debris present in meter room. For reporting purposes only. 3 propane tanks observed in kitchen. All three removed to the outside. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 48f, made on 7/9/2024 missed cooling window. Item discarded

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork 48f, cooked turkey 49f, raw mahi 50f, raw chicken 57f, cooked pasta 62f, heavy cream 50f, salsa 60f, coleslaw 58f, raw burger 56f, cooked wings 58f, all found on cooks line. All discarded. Both units not holding temperatures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 48f, cooked turkey 49f, raw mahi 50f, raw chicken 57f, cooked pasta 62f, heavy cream 50f, salsa 60f, coleslaw 58f, raw burger 56f, cooked wings 58f, all found on cooks line. All discarded. Both units not holding temperatures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used for portioning in coleslaw bucket in two door cooler.

Basic - Ceiling tile missing. Kitchen

Basic - Dumpster overflowing garbage.

Basic - Floor area(s) covered with standing water. Throughout kitchen

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor.

Basic - Food stored on floor. Cooking oil stored on floor.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Open dumpster lid.

Basic - Outer openings not protected with self-closing doors. Back door falling off of hinges.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine.