PIRATES PUB-N-GRUB

High Priority - Food stored in ice used for drinks. See stop sale. Squeeze bottles in drink ice behind bar, bartender began burning ice Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Squeeze bottles in drink ice behind bar

Intermediate - Handwash sink used for purposes other than handwashing. Strainer on top of hand sink at bar, removed Corrected On-Site Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit for dish machine

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - Ice scoop handle in contact with ice. Drink ice well behind bar Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled in kitchen Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Keg cooler behind bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler-potato salad (50F - Cold Holding); coleslaw (48F - Cold Holding), moved to freezer Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand sink behind bar, used as dump sink

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 - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Ice scoop handle in contact with ice. Behind bar Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease behind cook line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, restocked Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Food stored in a room/shed that is not fully enclosed. Sealed dry goods stored in storage room on ground floor which was not secured due to contractors working in area, staff began removing items to a temporary location within restaurant Corrective Action Taken

Basic - Ice scoop handle in contact with ice. Ice well at bar, removed Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Cocktail garnishes at end of bar in reach of customers not covered

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

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened raw beef and shrimp over onion rings and cheese sticks

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Staff on cook line handled raw chicken then handled raw salmon without changing gloves, discussed proper hand washing

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/ manager Jessica Fountain expired 5/19/22

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat press on cook line with accumulation of grease Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar, used as dump sink

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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. One certificate expired

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed wood rafters over bar Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not properly dispensing chlorine sanitizer, operator set up triple sink Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage at expo table, removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food over produce in cooler next to expo window

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease behind cook line Repeat Violation

Basic - Waste line missing at soda gun holster. Behind bar

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/ Kitchen Manager Holly Caldwell expired, scheduled to retake on 10/2/23. 4 or more employees present with no valid CFM.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar soiled, bartender cleaned during inspection Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to manager during inspection

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed wood rafters over bar Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Corrected during inspection Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on table at service window, removed Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Accumulation of grease on sides of fryers/flat top Repeat Violation

Basic - Waste line passing through ice machine or ice bin. Soda gun waste line running through drink ice at bar, removed during inspection Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Holly Caldwell kitchen manager with expired CFM, other certified CFM present Warning - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed wood rafters over bar Warning - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line Warning - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Accumulation of trash on floor under equipment at bar. Accumulation of grease on floor under cook line Warning - From follow-up inspection 2023-04-11: Time Extended

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. 0ppm. Employee set up three compartment sink at 50ppm. Operator called for service. Corrective Action Taken

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

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef patty over raw grouper in sliding drawer reach-in cooler of cook line. Discussed proper food storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Single door reach-in cooler of bar area: half and half creamer 59 degrees F. No temperatures taken today or the day before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top portion of reach-in cooler on cook line: cut tomatoes 50 degrees F. Employee cut portions Single door reach-in cooler of bar area: half and half creamer 59 degrees F. No temperatures taken today or the day before. Stop sale issued. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Digital ambient thermometer in single door reach-in cooler of bar area is registering at 35 degrees F but state thermometer registers at 55 degrees F

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/ Jessica Fountain expired 05/19/2022. Other certified food manager employed at establishment with current certificate

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line. Soda nozzle of soda gun at bar Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink of cook line. Operator placed paper towels. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Ladles and spoons next to handwash sink of cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above prep table in kitchen. Employee removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on drying rack. Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. Customer/employee restrooms has no hand wash sign. Emailed sign to operator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance on base components of soda fountain near expo window. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Tall single door reach-in cooler with condiments in kitchen

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cherry tomatoes over ready-to-eat tortillas in tall double door reach-in cooler by expo window. Discussed proper food storage

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance on wall behind ice well of bar

High Priority - Employee at cooks line drank from bottle then engaged in food preparation without washing hands. Discussed proper hand washing procedures with operator

High Priority - Toxic substance/chemical improperly stored. -surface cleaner on prep table with wraps -windex on cans in kitchen Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill top has accumulation of food residue -stove top has accumulation of food residue

Intermediate - Handwash sink not accessible for employee use at all times. -bag with chicken in hand sink Employee moved during time of inspection. Corrected On-Site

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

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 - Cardboard used to line food-contact shelves. -cardboard lining shelf with breads above prep table

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

Basic - Duct tape used to repair nonfood-contact surface. -tape at double door reach in cooler in kitchen

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -yogurt in reach in cooler with cocktails sauces and condiments

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers at handsink -plastic cups in kitchen

Basic - Equipment in poor repair. -torn reach in cooler gasket next to stove

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -sponge at dish washing machine

Basic - Floor soiled/has accumulation of debris. -floor at fryers have accumulation of grease -wall at fryers have accumulation of grease

Basic - Food stored on floor. -boxes of food on floor kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave at mop sink has accumulation of food residue

Basic - No handwashing sign provided at a hand sink used by food employees. -in bar area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -pipes at fryers have accumulation of grease

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -reach in cooler adjacent of cooks line

Basic - Soiled dry wiping cloth in use. -at prep table in kitchen

Basic - Standing water in bottom of reach-in-cooler. -reach in cooler in bar area with beer

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -container with powder at prep table in kitchen

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger stored over raw fish. Items moved. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored on food rack. Items moved. 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. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site