MAD BEACH CRAFT BREWING COMPANY

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26

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

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

Basic - Accumulation of debris inside warewashing machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 72F water

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Exterior of monitors on cook line soiled Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese crumbles (54F - Cold Holding); diced tomatoes (51F - Cold Holding); cut lettuce (47F - Cold Holding), held less than 4 hours, moved to freezer. Retemp: all items at or below 42F Corrected On-Site Repeat Violation

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

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

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

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

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line wiped forehead with arm, then continued to handle in use equipment without washing hands and changing gloves

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table cooler under service window : diced tomatoes (48F - Cold Holding); blue cheese crumbles (49F - Cold Holding); cut lettuce (57F - Cold Holding), held less than 4 hours, moved to walk in cooler, retemp: all items at or below 42F Corrected On-Site Repeat Violation

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

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

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above cooler on cook line

Basic - Floor area(s) covered with standing water. Under hand sink next to dish machine. Under ice machine

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

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on ground next to ice machine

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. DM temperature gauge not working

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hand sink behind bar soiled with mold like substance. Portable fan behind bar soiled

Basic - Stored food not covered. Poked potatoes and ribs in walk in cooler not covered Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies next to soda gun at bar

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 400+ ppm, operator corrected 200ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk dredge (51F - Cold Holding), operator voluntarily discarded Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Staff engaged in food prep next to hand sink at walk n cooler and has rolling cart blocking sink

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

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

Basic - Floor soiled/has accumulation of debris. Walk in cooler Accumulation of grease and food debris under cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sterile of ice machine soiled Repeat Violation

Basic - Stored food not covered. Tray of bacon in walk-in cooler

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer containing unpackaged food in dining room not secured

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hummus (45F - Cold Holding), staff moved to walk-in cooler and replaced product. Retemp 42F Corrected On-Site Repeat Violation

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

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead insects in glue trap hanging under beer taps, replaced Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under cook line Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers and grill

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler under expo window: fish spread (59F - Cold Holding); hummus (58F - Cold Holding); cut tomatoes (60F - Cold Holding); cut lettuce (59F - Cold Holding); rice (66F - Cold Holding), operator discarded items. Salad station: blue cheese (51F - Cold Holding); diced tomatoes (49F - Cold Holding), items discarded Repeat Violation Warning - From follow-up inspection 2024-01-09: Fish spread 42F, hummus 43F, cut tomatoes 42F, cut lettuce 42F, blue cheese 51F. No rice available Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2024-01-09: Time Extended

Basic - - From initial inspection : 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. DM not properly dispensing sanitizer, operator set up triple sink quaternary 200ppm Corrective Action Taken Warning - From follow-up inspection 2024-01-09: DM no operational, scheduled repairs for later in day. All equipment washed and sanitized in triple sink, quaternary 200ppm Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cook line Warning - From follow-up inspection 2024-01-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Repeat Violation Warning - From follow-up inspection 2024-01-09: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheddar (64F - Cold Holding) on cook line, operator voluntarily discarded Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, moved to dish area Corrective Action Taken Repeat Violation

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. One employee in kitchen with no proof of training

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 dead roach in glue trap in dry storage, discarded Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour, removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk cooler fan covers soiled. Accumulation of grease on sides of equipment on cook line Repeat Violation

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. Dish machine at bar 0ppm, operated set of sanitizer in triple sink at bar quaternary 200ppm Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked pancetta in walk-in cooler, operator corrected Repeat Violation

High Priority - 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. Raw chicken over raw shrimp, operator corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese crumbles (49F - Cold Holding); cut lettuce (45F - Cold Holding) under service window, items moved to walk-in cooler, retemp blue cheese 43F, lettuce 43F Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled soiled, operator began cleaning during inspection. Soda guns at bar soiled Corrective Action Taken Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Commercially processed reduced oxygen packaged 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. Frozen mahi not removed from vacuum packaging during hawing process

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on sides of flat top

Basic - Single-service articles improperly stored. Box of portioning cups on floor, moved to shelf 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. Employee washing dishes went from dirty to clean with no hand wash in between, discussed proper hand washing practices.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over hot dogs in walk-in cooler, employee corrected order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in coolers on cook line: sliced American (49F - Cold Holding) retemp 38F; sliced swiss (50F - Cold Holding) retemp 39F; pesto (50F - Cold Holding) retemp 41F; sauerkraut (52F - Cold Holding) retemp 40F; buttermilk (47F - Cold Holding) retemp 34F, employee moved items to walk-in cooler Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, employee placed in three compartment sink for cleaning, blue ice scoop holder at ice machine soiled Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. At bar, blocked with dish machine tray, employee removed Corrected On-Site

Intermediate - No soap provided at handwash sink. At bar hand sink, manager provided soap Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above tea dispenser, drinks moved to bottom shelf Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Metal shelves in dishwashing area with rust. And a hole in bottom of the table

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

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge on machine in kitchen not working

Basic - Missing drain plug at dumpster. Blue cardboard bin

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.unwashed peppers and tomatoes over pickles and jalapeños in walk-in cooler, employee corrected order Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -standing water at prep station on cooks line Warning - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens in kitchen has accumulation of grease Warning - From follow-up inspection 2022-07-27: Time Extended

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

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

Basic - Current Hotel and Restaurant license not displayed. Discussed self print license with operator.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 1 employee with no beard guard working at cook line. Discussed with operator.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored in reach-in cooler next to walk-in cooler. Operator discarded. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At bar. Operator double bucketed. Corrected On-Site