THE SHORES RESORT & SPA

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -house made salsa, marked 3-5. Advised to use smaller batches to meet 7 day usage requirements

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -cooked chicken marked from 1/26 , vacuum sealed on site without any HACCP plan. Repeat violation from 9/3/2025 -Mahi, thawed inside commercial vacuum sealed packaging -raw fish vacuum sealed on site without any HACCP plan 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. -marinara, cheese sauce 120-128F at tabletop warmer on cook line, manager stated placed in 1 hour prior. Reheated to 165F for hot holding at 135F or above Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -operator vacuum sealing raw fish without a HACCP plan. Provided templates

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles at end of dish pit

Basic - Floor soiled/has accumulation of debris. -area behind cook line equipment

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cooler in marketplace containing milk

Basic - No handwashing sign provided at a hand sink used by food employees. -ice cream store

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some hood filters above stove side

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -no time marked for operator vacuum sealing without HACCP

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -cooked chicken vacuum sealed on site without any submitted/approved HACCP. -repeat from 9/3/2025 Repeat Violation Admin Complaint

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind fryers

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above plate of cooked chicken inside walk in cooler Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server discarded soiled plates at dish pit prior to bringing plated food out ti next customer without washing hands. Manager had discussion with employee during inspection

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheeses 40-51F inside pan held on ice bath. Cheese stacked in manner that raises product above recommended fill level from smallwares manufacturer. Advised to split product to allow more air flow -yogurt 45F inside inadequately contained ice bath to level of food product. Less than 3 hours per manager. Manager corrected ice baths and split cheese level during inspection Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -peroxide sanitizer stored hanging on hand sink inside bar. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of soda gun cone, slight black substance

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -marketplace has sink and surface sanitizer, only chlorine and multi quat test strips available during inspection. Advised to order if not located.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -inside unit in marketplace

High Priority - Employee handled soiled equipment in warewashing station or utensils and then engaged in handled clean equipment or utensils without washing hands. -manager had discussion with employee Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -precooked/fully cooked mussels inside same container on top of raw fish, inside walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bleu cheese crumbles, mozz cheese, pesto 46-47F inside cooler with door slightly propped open across from pizza oven. Manager stated cooler recently loaded for lunch service, moved affected tcs product in lower section of unit to adjacent cooler to chill down. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -oven cleaner, other degreaser cleaning agents stored on top shelf/board above drainboards on clean side of dish machine station -peroxide sanitizer hanging over handwash sink basin Corrected On-Site

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples in marketplace Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -cup without handle used to dispense sugar, manager stated proper utensils are being ordered

Basic - Clean bowls, plates not stored inverted or in a protected manner. -inside dry storage area, caddy for stored plates not covered/plates not inverted

Basic - Floor soiled/has accumulation of debris. -area near floor drain in dry storage -area under tilt skillets in back

Basic - Hole in or other damage to wall. -area near slicer in back prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, grease flow pipe under hood -top surface of double stacked oven in back

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -partially cooked chicken wings stored above raw fish inside cooler near cookline Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw burgers stored above precooked food inside freezer Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked shrimp, marked 1/29 -queso cheese marked 1/10, 1/24 Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -polenta inside walk in cooler, manager discarded out of caution

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked shrimp marked 1/29.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds. -queso cheese 110F inside tabletop warmer, leftover from prior service. Reheated food for hot holding must reach and hold 165F for 15 seconds throughout prior to hot holding. Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Sausage 110F-138F from initial cook. Reheated to 165F. Corrected On-Site

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. -opened milk containers in dairy walk in without date mark

Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense shrimp

Basic - Clean plates not stored inverted or in a protected manner. -in dry storage area

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. Corrected On-Site

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

Basic - Equipment in poor repair. -rusted racks inside cooler near entrance to kitchen

Basic - Exterior door has a gap at the threshold that opens to the outside. -double door fire exit near mop sink area in back

Basic - Floor soiled/has accumulation of debris. -dry storage area, corner of floor behind bulk dry seasoning

Basic - Ice buildup in reach-in freezer

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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, cheese sauce 48-54F in center, 40-42F at edge inside deep containers from overnight, see stop sale.. Advised to use shallow containers and ensure cooling process is rapid.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -manager called ecolab

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw or partially cooked beef burger patties stored above raw fish inside meat walkin.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soft butter on cook-line longer than 4 hours at 71-73F, see stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -batter on cook line

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. Open sleeve of american cheese

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -using deep containers for cooling without using adequate methods to assist meeting minimum cooling time/temperatures.

Basic - Tile at floor/wall juncture broken/missing. -dry storage back corner

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. -inside meat walk in

Basic - Food not stored at least 6 inches off of the floor. -dry storage Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. -ice bins

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw eggs stored above hash browns in stand up cooler in back baking area Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 79F out for 5 hours on cook line. See stop sale.

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

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense -bulk dry storage bins

Basic - Cutting board has cut marks and is no longer cleanable. -Individual cutting board next to prep sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone next to clean portion cups in warewashing area Corrected On-Site

Basic - Equipment in poor repair. -door to dairy walk in cooler not properly sealing.

Basic - Floor soiled/has accumulation of debris. -under cook line

Basic - Food stored on floor. -walk in freezer

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 above grills

Basic - Reach-in cooler shelves with rust that has pitted the surface. -inside bar, small beverage cooler

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -beef demi, 39F at edge , 55F in middle inside dense container. Manager stated left in cooler since initial cook prior service

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -grits 83-98F inside beverage type cooler in back near walk ins. Manager stated cooling from breakfast, broke down 4 hours prior. Manager moved to walk in cooler, advised to monitor cooling process. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -beef demi

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above pancake batter/waffle batter inside cooler in back Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 36-55F, improperly held on ice bath with deep container of pico. Manager added ice packed around container, stated placed on line 3 hours prior. Manager decided to discard.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken breasts

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling from breakfast left inside deep pans without monitoring/correcting cooling issues.

Intermediate - Handwash sink not accessible for employee use at all times. -large garbage can blocking hand sink in server station Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -cup without handle uses to dispense/dredge flour in batter station. Left resting inside container. Manager discarded cup

Basic - Cove molding at floor/wall juncture broken/disrepair. -near meat cooler

Basic - Employee eating in a food preparation or other restricted area. -employee eating on cook line, was not preparing food

Basic - Exterior door has a gap at the threshold that opens to the outside. -rear double door

Basic - Floor soiled/has accumulation of substance on floor. -dry storage

Basic - Garbage can located inside establishment that is not continually used is not covered. -server station

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -inside bar fridge, containing creamer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface of oven inside back end of kitchen

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. Sour krout

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -large pots in dish station

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

Basic - Equipment in poor repair. -soda un holster missing bottom drip plate

Basic - Floor area(s) covered with standing water. -dish pit

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -tiki bar outside, stand up cooler with whipped cream stored inside

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -sugar Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -inside tabletop holding unit on cook line

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pasta in walk in cooler marked 7-17

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon 45F -single service butter 55F Manager stated cooler door was open recently.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm chlorine

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food and beverage manager, Reginald, employed 2 months. Manager stated it is scheduled

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Interior of small oven on cook line

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Soiled equipment on rack next to clean stored stated spillover from spray nozzle, moved items to be rewashed.

Basic - Equipment in poor repair. -door to walk in cooler. Door mot properly closing in a functional manner. Advised to repair for preventative maintenance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surfaces of dry goods containers Hood filters Walk in gaskets