HURRICANE GRILL AND WINGS

High Priority - - From initial inspection : 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. 0 ppm. Reran and primed found at 0 ppm. Warning - From follow-up inspection 2025-09-23: Time Extended - From follow-up inspection 2025-09-29: Per Operator, waiting on a part to get fixed. Three compartment sink at bar is being being utilized and do not use message is on bar dish machine. Per Supervisor on duty, extend 7 days. Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - 7 Live, small flying insects found in bar area. Employee is actively trying to remove. Warning - From follow-up inspection 2025-09-23: 8 Live flying insects at bar. Employee actively trying to remove flies. Admin Complaint

High Priority - - From initial inspection : 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. 0 ppm. Reran and primed found at 0 ppm. Warning - From follow-up inspection 2025-09-23: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-09-23: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. 1 door standing cooler on cook's line. - From follow-up inspection 2025-09-23: Time Extended

High Priority - 7 Live, small flying insects found in bar area. Employee is actively trying to remove. Warning

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. 0 ppm. Reran and primed found at 0 ppm. Warning

Intermediate - Handwash sink on cooks line not accessible for employee use at all times. Yellow bucket. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid. Per employee, it is degreaser. Corrected On-Site

Basic - 1 Dead roaches on premises. At bar on the floor behind cup cooler. Employee removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook cleaned. Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. 1 door standing cooler on cook's line.

High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken on top shelf over kegs in walk in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. mahi-mahi raw 48F cold holding, precooked steak 48F cold holding. Found in grill cooler. Cooling in reach in cooler - diced tomatoes 48F cooling, sliced tomatoes 51F cooling. Prepared from 11am found at 3:15 pm. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw 50F cold holding. mahi 48F cold holding and precooked steak 48F cold holding. Was in grill coolers from overnight. Cook discarded. Cook said flip top cover was left open during rush service. Advised to rapid chill. Cook placed in ice bath. Coleslaw 48F cold holding. Rechecked 42F cold holding. Corrected On-Site Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. diced tomatoes 48F cooling, sliced tomatoes 51F cooling. Prepared from 11am found at 3:15 pm. Found in reach in cooler make table on cooks line.

High Priority - Toxic substance/chemical improperly stored. Sanitizer container in floor. Cook removed. Corrected On-Site

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above ware washing area.

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. Ambient thermometer reading above 40F. Reach in cooler make table.

Basic - Food stored on floor. Chili and potato tater tot's. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing shield.

Basic - Water draining onto floor surface. Water leaking from condenser unit in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Found on cutting board.

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. At bar. Found at 0 ppm. Reran and primed found at 50 ppm. Corrected On-Site

High Priority - Live, small flying insects in bar area. 5 live. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sour cream. Inspector removed. Raw chicken over cooked chicken wings. Employee corrected. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 mahi.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coleslaw 47F cold holding, feta 45F cold holding, chili 37F cold holding, diced tomatoes 45F, sliced tomatoes 45F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 47F cold holding, feta 45F cold holding, chili 37F cold holding, diced tomatoes 45F cold holding, sliced tomatoes 45F cold holding. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee found test strips. 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. Coleslaw. Cook discarded.

Basic - Cardboard used to line food-contact shelves in walk in cooler. Employee removed. Corrected On-Site

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. 3 Mahi found in grill cooler. Employee discarded.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Food stored on floor. Beer cheese and other multiple items in walk in freezer. Employee corrected. Corrected On-Site

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Found between wall and hand washing sink on cook's line. Employee removed. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Standing 1 door cooler in kitchen and 3 door reach in cooler on cook's line. Repeat Violation

Basic - Soiled grease buildup floor in bar area.

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine at bar found at 0 ppm. Reran sanitizer not dispensing. Reran using bleach still at 0 ppm. Recommend using bleach or 3C sink. Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees on cooks line. Education provided. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Found at 150 ppm. Employee fixed on site to reach 200 ppm. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used same gloves to work with food then went on to cleaning microwave. No hand washing applied in between different tasks. Education provided. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 44f cold holding, cut tomatoes 43f cold holding, Cole slaw 45f cold holding, shredded cheese, chili made yesterday 52f cold holding, cooked rice 45f cold holding, cut lettuce 50f cold holding, guacamole 48f cold holding made yesterday. Line cook discarded chili, guacamole, and rice all made yesterday. TCS food prepared at 10 am was placed in ice bath. Rechecked cut tomatoes 40f cold holding, coleslaw 39f cold holding, and shredded cheese 42f cold holding. Line Cook stated he called for reach in cooler to be serviced. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Degreaser hanging off rack next to bottles of food. Inspector moved to chemical rack. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Inspector has Line Cook if the establishment conducts par cooking for chicken wings. Line cook responded yes and explained process for cooking fried chicken wings. However, Inspector verified information with Quick reference guide. They do not par cook wings.

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Attempted to calibrate thermometers with Line Cook using ice- point method. Line Cook's thermometer was not working. Recommend to replace thermometer, obtain digital and/or calibrate as soon as possible. Reminded employee of his responsibility of taking receiving and cold holding and holding temperatures. Food thermometers should be checked regularly to ensure that they are working properly.

Intermediate - Handwash sink used for purposes other than handwashing. Large container bucket and employee drink found at hand sink. Corrected On-Site

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

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

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Employee labeled on site. Corrected On-Site 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. Reach in cooler in kitchen.

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

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Light not functioning. 1 blub blown under vent system and lights are out over 3C sink area.

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

Basic - No handwashing sign provided at a hand sink used by food employees. In Men's bathroom. Printed and provided to employee on site. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floors and mop sink area covered with grease, accumulation of black substance.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Standing reach in cooler.

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

Basic - Stored food not covered. Flour and bread crumbs left out uncovered on storage shelf. Employee educated and discarded food items. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls of 3C sink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk flour. 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 0 ppm Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area and bar area heavily soiled.

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

Basic - Light shield damaged/in disrepair. In kitchen

Basic - Reach-in cooler shelves with rust that has pitted the surface. On cooks line Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink

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 0 ppm Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Drinking beverage while wearing gloves Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding); diced tomatoes (46F - Cold Holding); Raw chicken 46F, cheese 46f queso 50F raw fish 46F raw beef Pattie's 47F Repeat Violation Admin Complaint

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -20F

Intermediate - Ice bin soiled at the bar

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in the walk in cooler.

Basic - Accumulation of debris inside warewashing machine.

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.

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

Basic - Hood filters heavily soiled with grease

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Scoop on rusty shelf in the reach in cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line coolers

Basic - Walk in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Coils and unit are built up with ice

High Priority - - From initial inspection : 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.in bar area told employees must use three compartment sink until dish machine reaches proper ppm - From follow-up inspection 2022-12-09: Time Extended - From follow-up inspection 2022-12-15: 0ppm dish machine at bar area Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 46f cold holding , rice 46f cold holding, sliced cheese 46f cold holding , ; shredded cheese (46F); diced tomatoes (46F - Cold Holding); fish (46F); steak 45-46 (46F - Cold Holding) chicken wings 46f cold holding , cheese shredded 50f cold holding , tomatoes cut 50f cold holding , cabbage slaw 50f cold holding , tomatoes diced 50f cold holding , Warning - From follow-up inspection 2022-12-09: Cabbage slaw 47f cold holding , shredded cheese 45f cold holding, cut lettuce 46f cold holding, diced tomatoes 46f cold holding , salsa 46f cold holding, These items were from last night and were disposed of cut lettuce 43f cold holding, sour cream 43f cold holding , chicken raw wings 39f cold holding , cooked chicken wings 40f cold holding , beef 44f cold holding , shredded cheese 45f cold holding , sliced cheese 46f cold holding , These items were in the walk in cooler and door was open for approximately 45 minutes advised not to leave door propped open for any period of time. Admin Complaint - From follow-up inspection 2022-12-15: Raw chicken wings 46f Cold holding , rice 46f cold holding , cheese sliced 46f cold holding , shredded cheese 46f cold holding , raw burgers 46 cold holding , raw fish 46f cold holding , Shredded cheese 40 f cold holding , lettuce cut 40f cold holding , coleslaw 46f cold holding, cut tomatoes 50f cold holding , employee states truck came in and door was open. Admin Complaint

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2022-12-09: Time Extended - From follow-up inspection 2022-12-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. For some - From follow-up inspection 2022-12-09: Time Extended - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. - From follow-up inspection 2022-12-09: Time Extended - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Tape used to repair nonfood-contact surface. On bulk ice machine - From follow-up inspection 2022-12-09: Time Extended - From follow-up inspection 2022-12-15: Time Extended

High Priority - - From initial inspection : 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.in bar area told employees must use three compartment sink until dish machine reaches proper ppm - From follow-up inspection 2022-12-09: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2022-12-09: Cabbage slaw 47f cold holding , shredded cheese 45f cold holding, cut lettuce 46f cold holding, diced tomatoes 46f cold holding , salsa 46f cold holding All item from last night Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 46f cold holding , rice 46f cold holding, sliced cheese 46f cold holding , ; shredded cheese (46F); diced tomatoes (46F - Cold Holding); fish (46F); steak 45-46 (46F - Cold Holding) chicken wings 46f cold holding , cheese shredded 50f cold holding , tomatoes cut 50f cold holding , cabbage slaw 50f cold holding , tomatoes diced 50f cold holding , Warning - From follow-up inspection 2022-12-09: Cabbage slaw 47f cold holding , shredded cheese 45f cold holding, cut lettuce 46f cold holding, diced tomatoes 46f cold holding , salsa 46f cold holding, These items were from last night and were disposed of cut lettuce 43f cold holding, sour cream 43f cold holding , chicken raw wings 39f cold holding , cooked chicken wings 40f cold holding , beef 44f cold holding , shredded cheese 45f cold holding , sliced cheese 46f cold holding , These items were in the walk in cooler and door was open for approximately 45 minutes advised not to leave door propped open for any period of time. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter no vacuum breaker - From follow-up inspection 2022-12-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. On cooks line - From follow-up inspection 2022-12-09: Time Extended

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2022-12-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. For some - From follow-up inspection 2022-12-09: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2022-12-09: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. - From follow-up inspection 2022-12-09: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooler and prep table - From follow-up inspection 2022-12-09: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk items - From follow-up inspection 2022-12-09: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Under hood - From follow-up inspection 2022-12-09: Time Extended

Basic - - From initial inspection : Basic - Tape used to repair nonfood-contact surface. On bulk ice machine - From follow-up inspection 2022-12-09: 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.in bar area told employees must use three compartment sink until dish machine reaches proper ppm

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 46f cold holding , rice 46f cold holding, sliced cheese 46f cold holding , ; shredded cheese (46F); diced tomatoes (46F - Cold Holding); fish (46F); steak 45-46 (46F - Cold Holding) chicken wings 46f cold holding , cheese shredded 50f cold holding , tomatoes cut 50f cold holding , cabbage slaw 50f cold holding , tomatoes diced 50f cold holding , Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter no vacuum breaker

Intermediate - Handwash sink not accessible for employee use at all times. On cooks line

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/

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. For some

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

Basic - Ceiling tile missing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooler and prep table

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk items

Basic - Light not functioning. Under hood

Basic - Tape used to repair nonfood-contact surface. On bulk ice machine

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Equipment in poor repair. Make table ambient temp is 56°.

Basic - Floor soiled/has accumulation of debris. Area of cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under flat top grill .

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