SWIGWAM BEACH BAR

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2026-03-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All CFMs expired. - From follow-up inspection 2026-03-31: Time Extended

High Priority - Live, small flying insects found 3 live flies behind bar near 3 comp sink 3 live flies behind bar near liquor bottles 1 fly in women's restroom

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 150ppm) Operator added sanitizer and retested at 200PPM.

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. Half and half in reach in cooler opened Sunday not date marked. Operator date marked. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All CFMs expired.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzles behind bar soiled with accumulation of slime

Intermediate - Handwash sink not accessible for employee use at all times. Water turned off at hand wash sink behind bar. Operator turned water back on. Corrected On-Site

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.employee touched garnish orange with bare hand. Employee educated on hand washing. Corrective Action Taken Warning

High Priority - Food stored in ice used for drinks. See stop sale. Mix bottle stored in ice for service. Employee discarded ice and put mix in reach in cooler. Chips stored on floor in dry storage area . Employee moved chips to shelf. Corrected On-Site Warning

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. Half and half in reach in cooler behind bar no date mark. Employee discarded half and half. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. No manager certificate. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 not secured in bar area. Warning

Basic - Open dumpster lid. Dumpster lid open. Warning