SQUARE GROUPER TIKI BAR FT PIERCE INLET

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 30 raw mahi portions.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. conch fritters mix 50F cold holding, Cuban sandwich 48F cold holding. Advised to rapid chill. Operator placed items and another cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili 82F hot holding. Operator is reheating to 165F. Recheck at 171F. 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. Per Operator, employees will be renewing soon. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Left reach in.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 30 mahi found in walk in cooler.

Basic - Food stored on floor. Boxes of fries in walk in freezer. Corrected On-Site

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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on cooler doors

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn on reach in cooler in tiki bar. - From follow-up inspection 2025-02-07: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. By serving window. - From follow-up inspection 2025-02-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable fan attached to wall by serving window. - From follow-up inspection 2025-02-07: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen by trash can.

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in front hand sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. Entrance to walk in Cooler.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. The outer back door was open. Informed Manager. Corrected On-Site

Basic - Equipment in poor repair. Gasket on stand up freezer

Basic - Food stored on floor. In walk in freezer Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside microwave Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in sink Corrected On-Site

Intermediate - No soap provided at handwash sink. In bar Corrected On-Site

Intermediate - Nonservice animals in the food establishment or on premises. Cat in storage area. Manager removed Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Door on cooler in kitchen

Basic - Standing water in bottom of reach-in-cooler.under press

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar area Corrected On-Site

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. Sent form

Intermediate - No soap provided at handwash sink. In bar area Corrected On-Site

Intermediate - Nonservice animals in the food establishment or on premises. Cat behind bar. Manager removed him. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On sandwich station Corrected On-Site

Basic - Food storage container/container lid cracked or broken. On top of salsa walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Reach in cooler Cuban sandwiches (53F - Cold Holding); wings (53F - Cold Holding); conch fritters (53F - Cold Holding). Operator stated that the food items had been in the unit over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach in cooler Cuban sandwiches (53F - Cold Holding); wings (53F - Cold Holding); conch fritters (53F - Cold Holding). Operator stated that the food items had been in the unit over night. SEE STOP SALE Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser chutes for iced bar drinks have an accumulation of mold

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. No training certificates for bartenders

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across from cook line has an ambient temperature of 59°F

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle available in women's restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers in walk in coolers have a buildup of dust

Basic - Standing water in bottom of reach-in-cooler. Standing water in Reach in beer cooler located on western side of main bar Repeat Violation

Basic - Waste line missing at soda gun holster. No waste lines available for any soda guns in bar areas

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes cut on 3-8 and 3-9 temped at 47°-48°. In unit over night . Mahi ; mahi (52 F - Cold Holding); mahi (51 F - Cold Holding) Mahi was put in unit one hour ago . Temp 2 cooling to 42° with ice pack.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy has food residues . Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Water leaking from pipe and/or faucet/handle. Located at hand sink in kitchen .