THE STATION BAR AND GRUB

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. -milk in walk-in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle in bar area Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken wings, per operator prepared on Wednesday, 1/7/2026, operator dated Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -over dishwasher

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves below cooking equipment

Basic - Single-service articles improperly stored. -open case of hinged trays stored on the floor in kitchen, operator elevated Corrected On-Site

Basic - Unclean building components, attachments or fixtures. -utility lines behind cooking equipment

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall behind cooking equipment

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris. -white cutting boards on tops of reach-in coolers are stained Repeat Violation

Basic - Accumulation of debris inside warewashing machine. -light accumulation of debris on upper portion of doors

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor behind fryers has an accumulation of oil

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach-in freezer door gaskets -walk-in cooler fan covers have an accumulation of dust/debris -walk-in cooler door -exterior of dry goods containers -inside bottom of single door reach-in freezer Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired 4/1/2025, operator paid renewal during inspection Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. -one on ledge above open ice bin in bar area, operator removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards stained -inside of ice machine has an accumulation of black, mold-like substance -soda nozzles in beverage service area heavily soiled Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink at far end of bar being used to store bucket of candy, operator removed Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Chef Ryan arrived during inspection Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -blue solution spray bottle lacking label

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar dishwasher 90F Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment, operator removed Corrected On-Site

Basic - Ice scoop handle in contact with ice, operator removed 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. -handles of scoops in both chips and flour containers

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bar area dishwasher racks soiled -reach-in freezer door gaskets soiled -hood filters over cooking equipment have an accumulation of grease and food debris -handwash sink at entrance to kitchen soiled Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall over triple sink has an accumulation of black, mold-like substance -stainless steel wall behind cooking equipment Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 48-53F, per employee less than 30 minutes stored on prep table, operator relocated to walk-in cooler to rapidly cool Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle behind bar closest to dishwasher -white cutting boards stained throughout kitchen -underneath roll top lid of reach-in cooler has an accumulation of grease and food debris

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sinks in bar area

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. -Ray

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar area dishwasher 108F

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit, operator relocated towards front Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup stored in salsa in top of reach-in cooler, employee replaced with spoon Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on top of reach-in cooler, employee removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation, operator educated employee, employee put on beard guard Corrected On-Site

Basic - In-use knives stored in between walk-in cooler wall and electrical conduit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters over cooking equipment have an accumulation of grease and food debris -dish racks soiled -Exterior of seasoned flour container -walk-in cooler shelf lightly soiled

Basic - Walk-in cooler shelf with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall above grills -walls in dishwashing area have an accumulation of grease, food debris, and black, mold-like substance

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese in reach in under grill 47F and 49F. Less than 1 hour in drawer per operator. Removed by operator to walk in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in bar blocked by boxes

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -both hand sinks in bar

Intermediate - No soap provided at handwash sink. -one handsink in bar Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. -handles and gaskets of reach in freezers located in mop sink area

Basic - Food stored on floor. -buckets in cooler Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -flour, sugar Corrected On-Site

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. -emailed plan to operator Corrective Action Taken

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

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

Basic - Floor soiled/has accumulation of debris. -under bar counters Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of soda machine next to kitchen -exterior of ice machine next to kitchen

Basic - Wet mop not stored in a manner to allow the mop to dry 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 2023-04-12: Time Extended - From follow-up inspection 2023-04-19: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear hallway door. Warning - From follow-up inspection 2023-04-12: Time Extended - From follow-up inspection 2023-04-19: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment, kitchen. Warning - From follow-up inspection 2023-04-12: Time Extended - From follow-up inspection 2023-04-19: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawers: cooked chicken wings (45F - Cold Holding). Item moved to freezer. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Bibb under hand sink, cook line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, make line.

Intermediate - Handwash sink used for purposes other than handwashing. Bar, dump sink.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop, flour. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs on oven door. Corrected On-Site

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish washer racks, lime build up.

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. Flour. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers: cheese (45f - Cold Holding); ground beef (45f - Cold Holding); chicken (45f - Cold Holding). Reach in Cooler: cheese (46f - Cold Holding). Warning - From follow-up inspection 2022-01-12: Temperatures: ground beef 44f, cheese 44f, cheese 44f. Time Extended

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.