MANATEE ISLAND BAR AND GRILL

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale food left in cooler from overnight, manager disposed of foods Warning - From follow-up inspection 2026-04-24: See new stop sale Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mani 58f cold holding , grouper 56f cold holding , out approximately 30 mins advised to rapid chill manager placed In Walk in cooler Fish 48f cold holding , chicken 45f cold holding ,placed ice on top to rapid chill Blue cheese 51f cold holding , diced chicken 48f cold holding , cabbage 46f cold holding , Cole slaw 49f cold holding , shredded pepper jack 47f cold holding , lettuce 47f cold holding , items from over night manager disposed of products. Mani 58f cold holding , grouper 56f cold holding was thawing for about 30 mins manager placed in walk in cooler to rapid chill Tuna 48f cold holding , krab stick 46f cold holding placed out about 30 mins advised to rapid chill placed ice bags on items to rapid chill Corrective Action Taken - From follow-up inspection 2026-04-24: Fish 41f cold holding , cabbage slaw 48f cold holding , cheese 47f cold holding , tomatoes cut 43f cold holding , chicken 47f cold holding , lettuce 48f cold holding , Cole slaw 47f cold holding , pepper jack 45f cold holding , roast beef 45f cold holding , calamari 45f cold holding , Chicken raw 46f cold holding , Chicken wings 45f cold holding , Shrimp raw 45f cold holding , Soft shell crab 46f cold holding , all food from overnight krab 47f cold holding just placed in cooler advised to rapid chill Do not store food in cooler unless you are able to maintain 41f degrees or below at all times. Ice water bath to cover pans with food and monitor temperatures often through out the day. Admin Complaint

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer - From follow-up inspection 2026-04-24: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. On cooks cooler employee cleaned cooler Corrected On-Site - From follow-up inspection 2026-04-24: Time Extended

High Priority - Live, small flying insects found 1 fly in kitchen on cooks line

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale food left in cooler from overnight, manager disposed of foods Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mani 58f cold holding , grouper 56f cold holding , out approximately 30 mins advised to rapid chill manager placed In Walk in cooler Fish 48f cold holding , chicken 45f cold holding ,placed ice on top to rapid chill Blue cheese 51f cold holding , diced chicken 48f cold holding , cabbage 46f cold holding , Cole slaw 49f cold holding , shredded pepper jack 47f cold holding , lettuce 47f cold holding , items from over night manager disposed of products. Mani 58f cold holding , grouper 56f cold holding was thawing for about 30 mins manager placed in walk in cooler to rapid chill Tuna 48f cold holding , krab stick 46f cold holding placed out about 30 mins advised to rapid chill placed ice bags on items to rapid chill Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Items in sink manager removed Corrected On-Site

Basic - Food stored on floor. In freezer manager placed on shelf Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer

Basic - In-use tongs stored on equipment door handle between uses. On cooks line Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. On cooks cooler employee cleaned cooler Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Haddock, grouper mani thawing at room temperature

High Priority - Non-food grade paper/paper towel used as liner for food container. In with cut lettuce in cooler across from hand sink, manager removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces in cooks stand up cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale, manager disposed of products

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple items see stop sale

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna not marked on menu Warning

Intermediate - No soap provided at handwash sink. At hand sink in kitchen, and in employee restroom. Manager replaced Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in cooks stand up cooler

Basic - Equipment in poor repair. Cooler on cooks line at 55f ambient, manager seen cooler was unplugged and plugged back in. Ambient is going down to 45f cooling make sure cooler maintains at least 41f or below before placing foods in cooler Corrective Action Taken

Basic - Food stored on floor. Case pretzels, manager moved Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooks cooler on end, manager replaced Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Some employee drinks in reach in cooler

Basic - Standing water in bottom of reach-in-cooler. On cooks line

Basic - Stored food not covered. In reach in cooler on cooks line , employee coved items 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. Bar dishwasher oppm. Operator changed bucket Kitchen dishwasher 0 ppm. Changed bucket will sanitize in triple sink till repaired Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade 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. C J

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

Basic - Equipment in poor repair. Under grill reach in cooler not working Repeat Violation

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets make table Food debris bottom of reach in freezer Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler. Make table on left

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing conch chowder in still water. Still frozen Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes in walk in cooler observed at 48f. Cooling overnight

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. Reading 0ppm. Primed and ran multiple times. 0ppm. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (44F - Cold Holding); mozzarella cheese (47F - Cold Holding); sliced cheese (47F - Cold Holding) Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and inside ice binCorrected On-Site Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In salad dressing and bulk bins Repeat Violation

Basic - Clean not stored inverted or in a protected manner. Clean containers in on shelf on pantry side. Chef inverted. Ice bucket stored outside needs invertedCorrected On-Site Corrected On-Site

Basic - Equipment in poor repair. Ice shield is cracked in half in ice bin

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above grill have grease build up. Gaskets on sandwich cooler doors have buildup

Basic - Single-service articles improperly stored. To go bags on floor in dry storage

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

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items see stop sale. Manager disposed of all items. Warning - From follow-up inspection 2025-02-12: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line beef for French dip 50f cold holding , mozzarella 49f cold holding , American cheese 46f cold holding , chicken wings cooked, 46f cold holding , sour cream and onions 48f cold holding , calamari 48f cold holding , chicken breast raw 48f cold holding , cooked mushrooms 49 cold holding , lettuce cut 53f cold holding , bacon jam with cooked onions 47f cold holding , cheeses shredded 48f cold holding , heavy cream 49f cold holding. Manager disposed of all items. Corrective Action Taken Warning - From follow-up inspection 2025-02-12: Reach in cooler bacon jam 42f, shredded cheese 41f, raw fish 42f, raw diced fish 41f. Walk in cooler Taco slaw 47f, coleslaw 47f, onion slaw 47f, blue cheese 48f All walk in cooler items stop sale and next day extension for temperatures on new items in walk in cooler Time Extended

Intermediate - - From initial inspection : 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. Robinson - From follow-up inspection 2025-02-12: Time Extended

Intermediate - - From initial inspection : 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. Dishwasher Robinson was told he helps prep when needed - From follow-up inspection 2025-02-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. By double sink - From follow-up inspection 2025-02-12: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Door handle to reach in cooler next to stove, walk in cooler locking device not shutting leaving walk in cooler cracked and food out of temperature - From follow-up inspection 2025-02-12: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Kitchen dishwasher. - From follow-up inspection 2025-02-12: Time Extended

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. Bar 0ppm manager changed chemical 100ppm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab cakes over cooked shrimp and alfredo sauce. Manager rearranged appropriately Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items see stop sale. Manager disposed of all items. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line beef for French dip 50f cold holding , mozzarella 49f cold holding , American cheese 46f cold holding , chicken wings cooked, 46f cold holding , sour cream and onions 48f cold holding , calamari 48f cold holding , chicken breast raw 48f cold holding , cooked mushrooms 49 cold holding , lettuce cut 53f cold holding , bacon jam with cooked onions 47f cold holding , cheeses shredded 48f cold holding , heavy cream 49f cold holding. Manager disposed of all items. Corrective Action Taken Warning

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. Half and half in bar reach in cooler, creamer in walk in cooler, Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. Spatula in hand sink in servers station 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. Robinson

Intermediate - No soap provided at handwash sink. Soap dispenser not accessible, blocked by cooler. Advised manager to get a pump bottle of soap. Warning

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. Dishwasher Robinson was told he helps prep when needed

Basic - Bowl or other container with no handle used to dispense food. In bulk container

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot at reach in cooler across from stove and outside ice buckets

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. Tuna steaks Warning

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

Basic - Cutting board has cut marks and is no longer cleanable. By double sink

Basic - Employee bathroom vent cover missing.

Basic - Equipment in poor repair. Door handle to reach in cooler next to stove, walk in cooler locking device not shutting leaving walk in cooler cracked and food out of temperature

Basic - Food stored on floor. In walk in freezer, pan of breaded chicken. Manger disposed of it. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Prep table across from fryer. Manger had it removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In multiple coolers

Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom. Emailed manager hand washing sign. Warning

Basic - Open dumpster lid. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. At outside bar.

Basic - Stored food not covered. Pan of potatoe chips on shelf. Operator placed a cover on them. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Kitchen dishwasher.

Basic - Working containers of food removed from original container not identified by common name. Multiple in dry storage area.