SEASIDE SPRINGS RETIREMENT COMMUNITY

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwashing machine reached 150.7F. Warning - From follow-up inspection 2026-04-20: Observed dishwashing machine sanitization temperature 135.3F failed to reach the temperature of 160F for proper sanitizing. The chef set up 3 compartment sink 100ppm chlorine santizer. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Italian wedding soup (46F - Cooling); creamy chicken soup (47F - Cooling) in the walk in cooler. The soup was made the day prior to inspection. The operator discarded the soup. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed Italian wedding soup (46F - Cooling); creamy chicken soup (47F - Cooling) in the walk in cooler. The soup was made the day prior to inspection. The operator discarded the soup. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinsing off a wiping cloth in the handwashing sink at the server station. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No soap provided at handwash sink in the linen storage area.

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 - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. Corrected On-Site Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware stored at the front counter with the food contact surface up. The operator properly stored the silverware. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in standing water in the prep area. The operator removed the fish from the standing water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (47F - Cold Holding) in the cold holding unit at the front counter. The operator stated the cheese has been held for approximately 2 hours. The operator moved the cheese to another cold holding unit. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside the handwashing sink at the server station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf near clean equipment and above a food prep table near the rear exit of the kitchen. The operator properly stored the cell phone. Corrected On-Site

Basic - In-use tongs stored on the oven door handle between uses. The operator properly the tongs. Corrected On-Site

Basic - Insect control device installed over a storage area for clean coffee mugs. The operator properly stored the coffee mugs. Observed an insect control device above a food prep table near the rear exit of the kitchen. The operator removed the control device. Corrected On-Site

Basic - Single-service articles improperly stored. Observed a box of foam cups stored on the floor in the storage area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chili (49F - Cooling) cooked and held overnight in the walk in cooler. The operator discarded the chili. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed chili (49F - Cooling) cooked and held overnight in the walk in cooler. The operator discarded the chili. Corrected On-Site

High Priority - Employee washed hands with cold water at the hand sink near the walk in cooler. Educated the employee on proper handwashing procedures.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cut lettuce date marked 8/12 in the single door reach in cooler behind the front counter. The operator discarded the cut lettuce. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cut lettuce date marked 8/12 in the single door reach in cooler behind the front counter. The operator discarded the cut lettuce. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle a wet wiping cloth then handle clean glassware without changing gloves in the dining area. The employee washed their hands and replaced the glassware.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (52F - Cold Holding) in the single door reach in cooler behind the front counter. The operator stated the butter had been held at room temperature for approximately 1.5 hours. The operator was emailed a time for public health control form. Corrective Action Taken

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed clean dishware stored underneath the paper towel dispenser at the handwashing sink behind the front counter. The operator properly stored the clean dishware. Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels near the employee lockers. Repeat Violation

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the seating license expired 12/1/2023. - From follow-up inspection 2024-03-04: Observed the seating license expired 12/1/2023. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit. Repeat Violation - From follow-up inspection 2024-03-04: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation - From follow-up inspection 2024-03-04: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-03-04: Admin Complaint

Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels near the employee lockers. - From follow-up inspection 2024-03-04: Time Extended

High Priority - Container of medicine improperly stored. Observed a bottle of aspirin stored on a shelf above a prep sink in the kitchen. The operator properly stored the bottle of aspirin. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw whole muscle beef stored over raw pork in the walk in cooler. The operator properly stored the raw beef. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in the handwashing sink on the cook line. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the three compartment sink and sanitizer buckets.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed self-serve pears not wrapped, or have a utensil available for service.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food prep table in the kitchen. The operator properly stored the cell phone. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside handwashing sink behind the front counter. Educated operator the hand sink is for handwashing only. Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed test kit for lactic acid used for quaternary solution for the three compartment sink.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board behind the front counter with cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on shelf above a food prep table. Operator properly stored the employee beverage. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed multiple sanitizer buckets stored on food prep areas throughout the kitchen. Operator properly stored the sanitizer buckets. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed aspirin stored on shelf between coffee and tea maker. Operator removed.

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

Basic - Current Hotel and Restaurant license not displayed. Observed no license displayed.