VALENCIA GROVE KITCHEN & BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fries cooked 65F yesterday sitting out 20 mins. Staff placed in walk in to rapid chill. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ for P.H.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing homemade that contains egg yolk. Staff started to place asterisk on all menus. Corrective Action Taken

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

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing date of birth,, business name, and expiration date for S.C and L.F.

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. A.D 2/25.

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 on phone on top of can. Employee removed. Education provided. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Found in mop sink bucket in mop storage. Corrected On-Site Repeat Violation

High Priority - 4 Live, small flying insects in mop sink closet. Manager is actively trying to remove flies. Recommended to make sure the closet is dry and mop sink has no standing water. Per Randy, next unannounced. Corrective Action Taken

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

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 and gallon of milk. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager stated he has it on order. Corrective Action Taken

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

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

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Found in mop sink storage closet in mop sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handsink in back of kitchen Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. License displayed expired April 1 2024. License is current and valid through April 1 2025.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food. Corrected On-Site

Intermediate - No high temperature test kit provided when using sanitizer at warewashing machine or wiping cloths.

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

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

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

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

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen, put on gloves and began working with food items and equipment without washing hands

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon on menu

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 to operator Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. House made Caesar using raw egg yolks not marked on menu. Reprinted menus Corrected On-Site

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No soap provided at handwash sink. Only one hand wash sink has soap available Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Operator requested replacement tags sent over from distributor. 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. Operator does not have original certificates for staff available

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On weekly specials menu. Reprinted menus 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. Raw tuna thawing in vacuum sealed bags bearing labeling indicating thawing requirements

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers in walk in cooler have an accumulation of dust Hoods and surrounding surfaces over cook line have an accumulation of grease