INNISBROOK RESORT & GOLF CLUB

High Priority - Dented/rusted cans present. See stop sale. 2 7lb can of almond paste rusted in dry storage. 2 5.5 lb cans of roasted red peppers dented

High Priority - Food with mold-like growth. See stop sale. 1pint of strawberries molded.

High Priority - Live, small flying insects found 2 flies in kitchen.

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in dry storage has rust pitted to surface.

Basic - Damaged/spoiled/recalled food not properly segregated. Moldy strawberries not separated from in moldy product in walk in cooler. Damaged cans of roasted red peppers not separate from undamaged cans in dry storage of catering kitchen. Rusted cans of almond paste in dry storage of pastry kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored over food on storage shelf near reach in coolers.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup at walk in freezer door.

Basic - Old labels stuck to food containers after cleaning. Old labels on containers stored near triple sink.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted in banquet cooler

High Priority - Dented/rusted cans present. See stop sale. 8oz Can of harissa dented.

High Priority - Live, small flying insects found 1 live fly around ice bin in loading dock area. Operator killed fly, cleaned and sanitized area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled with debris. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in dry storage area rusted, Doors of walk in coolers rusted and eroded.

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

Basic - Cove molding at floor/wall juncture broken/missing. Molding peeling and in disrepair in kitchen and walk in coolers

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved.

Basic - Dead roaches on premises. 1 dead roach near ice machine in prep kitchen area. Operator removed roach and clean and sanitized area. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. We nesting containers in ware washing area. Operator removed containers and stored them correctly. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing and not durable in kitchen.

Basic - Food storage container/container lid cracked or broken. Cracked container in ware washing station. Operator removed containers. Corrected On-Site

Basic - Food stored on floor. Boxes of chocolate stored on floor of walk in freezer. Operator moved boxes to shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in pastry kitchen hand wash sink and in restrooms.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in coolers rusted.

Basic - Working containers of food removed from original container not identified by common name. Oil bottle not labeled, operator labeled bottle. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged onsite, held longer than 48 hours: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon. Warning - From follow-up inspection 2025-06-24: 3/15 pancetta stuffing 2/27 pizza sauce 2/3 veal stock 3/2 spinach and cream filling 1/4 poached lobster 12/28 ribeye 5/1 tri-tip Brisket 2/10 Chicken 4/5 Chicken 3/10 Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator is packaging food items in reduced oxygen packaging on site: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon. Discussed the need to submit HACCP plan and need approval before conducting a special process. All food items in reduced oxygen packaging for longer than 48 hours. Warning - From follow-up inspection 2025-06-24: Operator states they have stopped using reduced oxygen method since routine inspection. All but one food package was out in the reduced oxygen package before last routine. Different food in reduced oxygen packaging then routine inspection. Date listed is the date that it was placed in the reduced oxygen packaging: 3/15 pancetta stuffing 2/27 pizza sauce made in house 2/3 veal stock 3/2 spinach and cream filling 1/4 poached lobster 12/28 ribeye 5/1 tri-tip Brisket 2/10 Chicken 4/5 Chicken 3/10 Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Stained cutting boards. Operator states they do not cut directly in these boards. If cutting boards are in the establishment, they must be free of stains and deep grooves. Warning - From follow-up inspection 2025-06-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is packaging food items on site in reduced oxygen packaging: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon with no HACCP plan submitted or approved. Operator is to stop reduce oxygen packaging products on site until HACCP plan is submitted and approved. All food items were in reduced oxygen packaging for longer than 48 hours. Warning - From follow-up inspection 2025-06-24: Operator reduced oxygen packaging on site: 3/15 pancetta stuffing 2/27 pizza sauce 2/3 veal stock 3/2 spinach and cream filling 1/4 poached lobster 12/28 ribeye 5/1 tri-tip Brisket 2/10 Chicken 4/5 Chicken 3/10 Date listed is the date it was placed in the reduced oxygen packaging. All food except the Tri tip was placed in the ROP package before the last routine inspection when establishment was placed on the callback. Food is different than the routine inspection. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tiles where ac unit is located is damaged. The operator has a hose connected to where the unit is and a bucket on the floor. No active water draining at time of inspection. Operator has plans to fix the AC unit which is causing the leak. Warning - From follow-up inspection 2025-06-24: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef 44F cold hold.Establishment has a big event today and has had the door opened . Operator stated they will turn down the thermostat so that it may better maintain temperature during peak periods Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemicals hanging from wire rack containing clean pans and utensils. Operator moved spray bottles Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored on wire rack as clean stained with deep grooves

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on clean prep table in bakery and in dish wash area

Basic - Floor soiled/has accumulation of debris. Hallway between bakery and main kitchen heavily soiled. Floor where ice machine is located, area where equipment is stored.

Basic - In-use wet wiping cloth/towel used under cutting board. Cook line cutting board sitting on wet wiping cloth.operator removed wet wiping cloth. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by dry storage door, hand wash sink was unblocked by closing the door Corrected On-Site

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. Operator removed fish from ROP packaging. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Behind and under fixed equipment.

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 sanitizer 0ppm. Discussed with operator the need to manually sanitize all dishes in sink until the machine can be repaired.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and provided handout pertaining to vomit and diarrheal events

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink on front line. Discussed the need to keep the hand wash sink stocked with paper towels. Operator replenished paper towels Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided employee agreement

Intermediate - No soap provided at handwash sink. No soap and hand wash. Think it's front line. Discussed importance of having hand soap it all in my sinks. Operator replenished soap and hand wash sink Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Peeling paint on ceiling in pastry kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated mold-like substance. Pastry kitchen.

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

Basic - Drain cover(s) missing. Rear line of main kitchen near tilt skillet

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pastry kitchen beverage on prep table. Employee removed beverage.

Basic - Floor soiled/has accumulation of debris. Walk in cooler pastry area

Basic - Floor tiles missing and/or in disrepair. Front line of main kitchen.

Basic - Wall soiled with mold like substance on the exterior of the walk in cooler and behind the prep table in pastry kitchen

High Priority - Non-food grade paper/paper towel used as liner for food container. Wiping cloth used to cover lobster. Operator removed cloth Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dried food on slicer

Basic - Floor area(s) covered with standing water. Cook line near kettle standing water