TAILGATORZ SPORTS BAR & GRILL

High Priority - Fly bait store open in disposable boats in the outdoor bar. Manufacturer directions include not using in food storage, prep, service areas

High Priority - Large amount of grease pooling on the ground, on the walls and surrounding exterior ares, outside hood exhaust area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler on the cookline, shelving and gaskets Interior bottom true freezer outside back door Light buildup soda gun outdoor bar

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee on duty

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.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Floor soiled/has accumulation of debris. Large amount of grease/old food on the floor, cookline Outdoor bar

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Interior and lid area, outdoor bar cooler - shelving in the kitchen on the cookline, exterior microwave, under cooking equipment, sides of fryers

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Standing water in bottom of reach-in-cooler. Keg cooler with mixers sitting in water

High Priority - Spray sanitizer solution exceeds the maximum concentration allowed. Bar, greater than 400 ppm quat

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooled wings for, previous day stored on top of cooling wings made just prior to inspection 42-48F. Employees moved cooled wings and uncovered cooling wings Corrective Action Taken

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. New bartender working 3rd shift

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. Mercadi

Basic - Cardboard used to line nonfood-contact shelves. Cookline

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over Frigidaire freezer in back room

Basic - Floor soiled/has accumulation of debris. Grease, cookline fryer area

Basic - Grease on the ground where hood systems exhaust comes out on the back of the building

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cover for bottled beer in the bar

Basic - Ripped/worn tin foil used as shelf cover. Cookline

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Approximately 100 ppm Quaternary corrected to 300 ppm. Brand allows 200-400 ppm. Corrected On-Site

Basic - - From initial inspection : Basic - Grease on the ground, exterior, where hood system drips. Warning - From follow-up inspection 2024-07-24: Time Extended - From follow-up inspection 2024-07-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving Warning - From follow-up inspection 2024-07-24: Time Extended - From follow-up inspection 2024-07-26: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Partially cooked wings cooked previous day and stored in walk in cooler overnight 44-50F. See stop sale. Discussed methods for proper cooling with employees and operator Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ziplock raw steak over ziplock bologna, white freezer near back door Corrected On-Site Repeat Violation

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

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. New employees with no food handler training

Basic - Floor soiled/has accumulation of debris/grease/residue. - Fryer area - Outside bar under bar top - under hood area, large improvement from previous inspection but residue still present.

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm corrected to 200 ppm quat Corrected On-Site

High Priority - - From initial inspection : High Priority - Grease dripping onto the ground and into containers from hood system. Repeat Violation Warning - From follow-up inspection 2023-09-06: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris.heavy grease/food, fryer area Warning - From follow-up inspection 2023-09-06: Under three compartment sink, debris. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - interior bar cooler, outdoor bar, soiled with standing rusty water - interior bottom of outdoor double freezer Warning - From follow-up inspection 2023-09-06: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings cooked previous day sitting on top of wings in the cooling process causing wings to reach 44-49F

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 milk gallon in the bar

Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Wings

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

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

Basic - Grease dripping onto the ground. Hood exhaust area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cook line wire shelving. - Fan covers in beer cooler

Basic - Reach in cooler gaskets in poor repair. Cookline

Basic - Stored food not covered. Walk in cooler cooked beef and chicken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling diced onions for salad Corrected On-Site

High Priority - Grease dripping onto the ground and into a bucket behind building from hood exhaust. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar walk in cooler holding milk and heavy cream at 44F

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 container of fish dip - open half gallon of milk in the bar walk in cooler (operator discarded) Repeat Violation

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Wings

Basic - Food stored on floor. Bag in the box soda in the bar

Basic - Grease on the ground around grease recycle container

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - wire shelving on cookline

Basic - Single-service articles improperly stored. Togo containers and cups left outside in bar overnight

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Just stocked shredded cheese 45F raw beef 45F cookline cooler Warning - From follow-up inspection 2022-05-06: Shredded cheese 47F, sliced tomatoes 49F, diced tomatoes 49F, sliced cheese 47-49F, cut lettuce 44F, burgers 45F. Admin Complaint

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat Repeat Violation Warning - From follow-up inspection 2022-05-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior ice machine Repeat Violation Warning - From follow-up inspection 2022-05-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat Warning - From follow-up inspection 2022-05-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Front of the house employees Repeat Violation Warning - From follow-up inspection 2022-05-06: Scheduled 5/18 Time Extended

Intermediate - - From initial inspection : Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Wings Warning - From follow-up inspection 2022-05-06: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Oil jugs next to back door Repeat Violation Warning - From follow-up inspection 2022-05-06: Time Extended

Basic - - From initial inspection : Basic - Grease on the ground behind building/hood exhaust area Warning - From follow-up inspection 2022-05-06: Time Extended

Basic - - From initial inspection : Basic - Main cookline cooler gaskets torn and stained. Warning - From follow-up inspection 2022-05-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Wings Warning - From follow-up inspection 2021-10-26: Operator working on completing form. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Front of the house Warning - From follow-up inspection 2021-10-26: Time Extended

Basic - - From initial inspection : Basic - Floor soiled with accumulated grease, food debris, and/or dust. Cookline, grease and food residue under equipment Warning - From follow-up inspection 2021-10-26: improvement but still soiled Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters, interior oven where grease dripped down from flattop - back of hood Warning - From follow-up inspection 2021-10-26: Back side of hood, side of fryers Time Extended