GILLIGANS ISLAND BAR & GRILL

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.Observed bar dish machine at 0ppm. Manager changed empty chlorine bucket and corrected to 50ppm. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup in spices, employee removed. Corrected On-Site

Basic - Equipment in poor repair.Observed rear walk in cooler door damaged. Repeat Violation

Basic - Food stored on floor. Observed 2 cases stored on floor in walk in cooler.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed non smooth shield on lights in preparation area. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor.Employee removed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled.Observed unlabeled spray bottle and squeeze bottle of soap next to dish machine not labeled. Warning - From follow-up inspection 2025-07-22: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair.Observed rear walk in cooler door damaged. Repeat Violation Warning - From follow-up inspection 2025-07-22: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing in preparation area. Repeat Violation Warning - From follow-up inspection 2025-07-22: Time Extended

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

Basic - Bowl or other container with no handle used to dispense food.Observed soufflé cup in ranch dressing in front reach in cooler in kitchen. Employee removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.Observed stacked plastic drink cups wet nesting outside of kitchen entrance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Equipment in poor repair.Observed damaged walk in cooler door handle in rear walk in cooler. Repeat Violation

Basic - Food stored on floor.Observed chicken and tomatos on floor in walk in cooler. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield cover in preparation area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed shell eggs stored over cut tomatoes , salad dressing, and celery in walk in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed 2 soda nozzles soiled at bar. Manager cleaned during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.Observed soap in squeeze bottle and chemical in spray bottle unlabeled in dish machine area.

Basic - Accumulation of debris on exterior of warewashing machine.Employee cleaned during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic drink cups wet nesting and stacked between bar and kitchen entrance.

Basic - Equipment in poor repair.Observed damaged door with holes around handle on walk in cooler in back rooms by ice machine.

Basic - Food stored on floor.Observed cases of tomatoes on floor in walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Observed 4 pair of tongs on oven door handle on cook line. Cook removed. Corrected On-Site

Basic - Light shield damaged/in disrepair.Observed corner of light shield above cook line damaged. Missing shield in preparation area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed in walkin cooler raw shrimp over cooked peppers. Chef rearranged food items to prevent cross contamination. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair.Observed torn gasket on right door at reachin cooler at expo window.

Basic - Ripped/worn tin foil used as shelf cover.Observed ripped foil on clean pot and pan shelving near dishwashing machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed raw fish and shrimp stored over cooling ready to eat chicken wings. Operator rearranged food items to prevent cross contamination. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Observed approximately 35lbs. Black Beans 56F in walkin cooler cooked the day before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed black beans 56F in walkin cooler held overnight. Operator discarded. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.Observed red cutting board in kitchen with cut marks.

Basic - In-use tongs stored on equipment door handle between uses.Observed tongs on oven door handles. Employee removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters.

Basic - Open dumpster lid.

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. Observed Dishwashing Machine at 0ppm after several runs. Chef corrected during inspection to 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed raw fish over rice on cooking rack and shell eggs over ready to eat diced onions and cheese sauce in Walkin Cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Chef rearranged food items to prevent cross contamination. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed deodorant next to muffins in rear Walkin Cooler .

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.Observed broken thermometer not working in Walkin Cooler .

Basic - Bowl or other container with no handle used to dispense food.Observed no handle soufflé cups in salsa, butter, and sauce on cook line.

Basic - Employee eating in a food preparation or other restricted area.Observed employee eating on frontred cutting board in kitchen, and employee eating next to clean dishes in dishwasher area. Observed employee drink in Reachin Freezer in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting.Observed food pans wet nesting on storage rack near Dishwashing Machine.Educated Dishwasher on proper drying. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Food stored on floor.Observed case of tomato, onions, and pickle bucket on floor in Walkin Cooler .

Basic - In-use tongs stored on equipment door handle between uses. Observed 3 tongs on cook line oven door. Employee removed. Corrected On-Site

Basic - Missing drain plug at dumpster. Observed drain plug in disrepair on dumpster.

High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs stored over cut celery and tomatoes. Operator rearranged food items to prevent cross contamination. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle at inside bar with debris. Bartender corrected by cleaning. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic drink cups at wait station just outside kitchen door wet nesting. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoops on wooden shelf near large ice machines in rear of building.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease buildup in salamander on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at Reachin Cooler on cook line and in preparation area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish and shrimp in buckets of standing water. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Chef corrected by removing to refrigeration. Corrected On-Site Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed Walkin Cooler fan covers with dust buildup. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like substance on ceiling tile over Dishwashing Machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic drink glasses wet nesting stacked at outside bar .

Basic - Equipment in poor repair. Observed Walkin Cooler door in rear of restaurant in disrepair. Ambient temperature at 39F.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in ladies room, no signage. Sign added and corrected by manager. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on Reachin Cooler in back preparation area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed dust buildup on Walkin cooler fan covers. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. 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. Observed Dishwashing Machine chlorine sanitizer at 25ppm. Manager called for service. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Black Beans 89F, Taco Beef 105F hot holding for approximately 1 1/2 hours in electric warmer on preparation table in back kitchen. Manager reheated to 178F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed chicken wings par cooked without written plan. Emailed manager plan. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed 2 soda nozzles in outside bar with buildup of debris. Manager corrected by immediately cleaning. Corrected On-Site

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. Observed Esther Addrfio (Ruth), Nicholas Perez, and Miquel Vasquez all employee over 60 days without record of training.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Reachin Cooler gaskets with buildup of slime on front ric on cook line. Observed grease buildup in hood, and in salamander on cooking line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed Shrimp and calamari in buckets of water not running. Educated manager on proper procedures. Manager moved to sink with running water. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed dust buildup on Walkin cooler fan covers.

Basic - Worn, torn and/or soiled floors/carpeting. Observed grease buildup on floor behind cooking 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. Observed Dishwashing machine at 0ppm chlorine. Operator corrected to 100 ppm chlorine during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over ready to eat salad in Walkin cooler. Operator corrected during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked ground beef at 108°F for approximately 1 hour. Cook reheated to 175°F Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed queso sauce at 68°F in Walkin cooler wrapped for less than 11/2 hours. . Educated operator and operator unwrapped to facilitate proper cooling. Corrective Action Taken

Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Observed chicken wings without label and no written procedures.m

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. Observed Carlos and Nicholas expired 8/25/21

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed 2 ceiling tiles above cooks line not smooth and cleanable.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal hotel pans stacked together wet nesting on storage rack.

Basic - Food stored on floor. Observed oil box on floor in preparation area, employee corrected by removing to shelf. 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. Observed flour and blackening spices with soufflé cup and a no handle bowl used to scoop out product.

Basic - Unclean building components, attachments or fixtures. Observed dust buildup on Walkin cooler fan covers.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar, flour, spices in bulk plastic tubs without label to identify product.