SUNSET GRILLE

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 6/1/2026.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag removed from box before emptied. Operator placed tag back in box. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar station soiled. Operator started cleaning. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink has plastic container inside being filled with water. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid substance not labeled. Operator labeled sanitizer. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with debris. Operator started cleaning. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cookline no hair restraint. Employee put on hat. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups near bar station wet nesting. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor have food debris. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle. Operator removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cookline soiled. Walk in cooler shelves soiled with food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Back prep station handwashing sink used as dump sink for ice.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with yellow liquid substance at dishwasher area not labeled. Operator labeled bleach. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both bulk ice machines has black mold like substance near interior drop area.

Basic - Employee eating in a food preparation or other restricted area. Employee on grill cookline station eating a plate of food. Employee discarded once I was seen. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employee in back prep station preparing food no hair restraint. Employee put on restraint. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups near soda station wet nesting. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled with old food debris.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle on main cookline. Operator removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen has grease build up. Soda gun holsters at bar soiled with slime build up. Reach in cooler gaskets on cookline has food debris.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler far right on main cookline has rust pitted shelves.

Basic - Stored food not covered. Stored container of raw beef burgers in reach in cooler not covered. Operator covered. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Observed itch medication stored on speed rack above bread. Person in charge removed medication from food rack. Corrected On-Site

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 dishwasher at 0ppm. Person in charge called maintenance. Eco lab arrived during inspection and fixed machine. Retested machine at 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed three racks of dishes ran through dish machine at 0ppm chlorine. Person in charge set up triple sinks at 200ppm quat and sanitized dishes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (45F - Cold Holding) left in open flip-top cooler for less than 3 hours per person in charge. Observed cook line drawers: top; tuna (45F - Cold Holding); grouper (46F - Cold Holding) busy lunch rush and drawers are open and closed frequently. Person in charge placed ice on all products. Products retested 41 and below by end of inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line steam table cooked onions (100F - Hot Holding) person in charge reheated to 165F+ by end of inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer chemical spray bottle stored above bread on a speed rack near ware washing. Person in charge removed chemical bottle from food rack. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing station at waiting station next to bar uses to dump ice.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open can of monster drink above make table on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food pans stack above triple sink with visible moisture.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on cook line oven handles. 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. Dish machine behind bar, Dishwasher (Chlorine 0ppm, retested at 100ppm) Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef stored over vegetable stock. Operator moved beef. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach above soup station. Operator killed and removed roach. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, raw tuna (50F - Cold Holding, 2nd temp 43F with 1.5 time lapse) Per operator tune had been out to prep poke bowls crab salad (49F - Cold Holding, 2nd temp 43F); tuna salad (49F - Cold Holding, 2nd temp 49F) Per operator, tuna and crab salad had been out for prep. Operator placed tuna salad in different cooler to bring down the temperature. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. In back of kitchen by walk-in cooler, two sanitizer bottles stored with food. Operator moved both bottles. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee on cook line unaware of proper reheating temperature requirements.

Intermediate - Spray bottle containing toxic substance not labeled. At upstairs server station, 2 clear liquid bottles with no labels.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in server station by bar Hand washing sink in back of kitchen by walk-in cooler Hand washing sink by bar entrance Operator fixed hot water on sink in server station. Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathroom in back of kitchen, uncovered receptacle.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee in back prep area Also, open drink on shelf above cook line. Employee put lid on drink and moved. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Behind bar, Uncovered ice bins in bar area stored under visibly soiled soda lines.

Basic - In-use tongs stored on equipment door handle between uses. On cook line, tongs on oven handle. Operator moved tongs. Corrected On-Site

Basic - Single-service articles improperly stored. In employee bathroom in back of kitchen, boxes of gloves, boxes of day savers, multiple clean aprons all stored on shelves above toilet and sink. Also, in storage area outside of liquor room, box of Togo boxes stored on floor. Operator moved box of Togo boxes. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In smaller walk-in cooler across from main one, unwashed onions stored over cut tomato. Operator moved tomatoes. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at front of kitchen leaking water

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 dish machine at 0ppm. Operator was able to repair during inspection and observed at 50ppm. Corrected On-Site

High Priority - In-use utensil stored in water at or above 135 degrees Fahrenheit. On front served line observed utensils stored on water at 77F. Operator refilled water and second temp at 138F. Corrected On-Site

High Priority - Raw animal food potentially dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. In top of reach-in cooler on cook line observed raw burger patties stored in back pan and only accessible by carrying burgers over pans of ready to eat tortilla strips and cheese. Operator rearranged pans during the inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler at end of cook line near handwash sink observed, mac and cheese sauce (49F - Cold Holding). Operator stated sauce was stored in cooler overnight and discarded during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at end of cook line near handwash sink observed, mac and cheese sauce (49F - Cold Holding). Operator stated sauce was stored in cooler overnight and discarded during inspection.

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. In walk-in cooler observed milk without open date. Operator stated milk was opened day prior to inspection and labeled with correct date. 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. Observed no written cleanup procedures available. Provided operator with handout during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board attached to reach-in cooler at end of cook line and multiple single cutting kitchen with food debris staining. Observed soda gun at main drink well with build up in nozzle. In larger ice machine near back door observed the fill lever with rust buildup. Operator ordered new lever during inspection. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee bathroom and handwash sink near back door observed towel dispenser not functioning. Operator began changing batteries during inspection. Corrective Action Taken

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. Observed no proof that employees are aware of reporting requirements. Provided operator with form during inspection. Corrective Action Taken

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 one employee certification expired 10/2021. Operator stated training has been completed but no certificate available.

Basic - Employee eating in a food preparation or other restricted area. On back line observed employer drink stored on shelf above breading station. Employee discarded drink during inspection. At server station observed employee drink sitting on window sill over ice bin. Operator discarded drink during inspection. Corrected On-Site

Basic - Employee with no beard guard/hair restraint while engaging in food preparation. Observed two employees on cook line without beard guards and one employee without a hat. Operator supplied employees with beard guards during in. Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. At server stations downstairs and upstairs observed multiple stacks of cups wet nesting.

Basic - Food stored on floor. In walk-in freezer observed multiple buckets of pasta stored on floor. In walk-in cooler observed case of shell eggs stored on the floor. In dry storage liquor room observed plastic bottles of zing zang and boxed wines stored on floor. Operator moved all items from floor during inspection. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler observed unwashed mushrooms and tomatoes stored over ready to eat cabbage and carrots. Operator began rearranging produce during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda guns and holsters behind downstairs bar have accumulation of pink slimy substance. Bartender began cleaning and disinfecting the areas. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Soiled towel in hand washing sink on main cookline. Manager removed the towel. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the beverage bin. Multiple gaskets and sliding panel access behind downstairs bar have accumulation of slime and mold like substance.

Basic - Covered waste receptacle not provided in women's bathroom. Unisex downstairs bathroom outside on North deck has no covered receptacle.

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

Basic - Floor soiled/has accumulation of debris. Floor of walk in freezer has heavy has accumulation of debris, food, and grease.

Basic - Food stored on floor. Partial case containing cartons of dairy product on floor of walk in cooler. Manager person in charge moved or arranged to proper storage levels. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop not above surface of flour in prep area of kitchen. Manager person in charge moved or arranged to proper storage levels. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Unisex bathroom on North downstairs deck has no hand washing sign.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On kitchen main cookline, soiled towel in hand washing sink. Manager removed towel. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher in dry storage area by office.