MERK'S BAR & GRILL

High Priority - - From initial inspection : 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. Indoor bar Warning - From follow-up inspection 2025-10-07: Time Extended - From follow-up inspection 2025-10-14: Dish machine off and not in use - serviced multiple times since previous inspection, possible water pressure issue per Manager. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In front of fryers and back door Warning - From follow-up inspection 2025-10-07: Time Extended - From follow-up inspection 2025-10-14: Time Extended

High Priority - - From initial inspection : 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. Indoor bar Warning - From follow-up inspection 2025-10-07: 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. Nikki, Jess Warning - From follow-up inspection 2025-10-07: Waiting on certificates Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In front of fryers and back door Warning - From follow-up inspection 2025-10-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - On the cookline: Shelving above reach in cooler, area under grill - in the outdoor bar, interior cooler soiled with visible debris Warning - From follow-up inspection 2025-10-07: Time Extended

Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. Enclosed area behind walk in coolers, pooled water, equipment not organized Warning - From follow-up inspection 2025-10-07: Time Extended

Basic - - From initial inspection : Basic - Wall and ceiling soiled with accumulated grease, food debris, and/or dust. Kitchen area Warning - From follow-up inspection 2025-10-07: Time Extended

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. Bartender putting fruit on a drink Warning

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. Indoor bar Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven next to three compartment sink Warning

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. Nikki, Jess Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Wings Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light buildup baffle Corrected On-Site Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean lids in a bus tub with visible food debris, bottom shelf in the dish area Warning

Basic - Dead roaches on premises. Sticky trap in a cabinet under register in the outdoor bar, 5 dead roaches. Employee discarded trap. Corrected On-Site Warning

Basic - Dishmachine door in poor repair. Outdoor bar, turns off when door is closed all the way. Warning

Basic - Floor tiles missing and/or in disrepair. In front of fryers and back door Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - On the cookline: Shelving above reach in cooler, area under grill - in the outdoor bar, interior cooler soiled with visible debris Warning

Basic - Plumbing system in disrepair. Leak at water filter and drain, mop sink area Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Whole head of green leaf lettuce Warning

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

Basic - Storage area not maintained clean and organized. Enclosed area behind walk in coolers, pooled water, equipment not organized Warning

Basic - Wall and ceiling soiled with accumulated grease, food debris, and/or dust. Kitchen area Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Deli meat 43-48F on the outside, shredded cheese 43-45F, potatoes 46F, potato salad 44F. Dressing cooler ranch made in house 45F, horseradish sour cream 39F-59F. See stop sale Warning - From follow-up inspection 2025-06-12: Walk in cooler cheese, deli meat, meatloaf, potatoes 36-41F Ranch and blue cheese made in house 52F Sour cream horseradish 37F Operator discarded dressings. Operator stated they will be using time as a public health control moving forward Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-06-12: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-06-12: On order Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation Warning - From follow-up inspection 2025-06-12: Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Main bar, out of service sign on machine. Warning - From follow-up inspection 2025-06-12: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Warning - From follow-up inspection 2025-06-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of shelving cookline Interior lid dressing cooler Bottom prep shelf Warning - From follow-up inspection 2025-06-12: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hot water handle of indoor bar hand sink Warning - From follow-up inspection 2025-06-12: Time Extended

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. Outdoor bar Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna no species Repeat Violation Warning

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. Walk in cooler Deli meat 43-48F on the outside, shredded cheese 43-45F, potatoes 46F, potato salad 44F. Dressing cooler ranch made in house 45F, horseradish sour cream 39F-59F. See stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Taco meat 117F in steam table after cooking. Advised to reheat to 165F to hot hold at 135F or above. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven Warning

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

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

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. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop on beer boxes walk in cooler Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Main bar, out of service sign on machine. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Warning

Basic - Floor area(s) covered with standing water. In the walk in cooler around ice machine, outdoor bar around dish machine Warning

Basic - Food stored on floor. Oil containers storage room Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of shelving cookline Interior lid dressing cooler Bottom prep shelf Warning

Basic - Old food stuck to clean dishware/utensils. On 1/3 pans and 1/6 pans, clean egg slicer, clean scoops Warning

Basic - Storage area not maintained clean and organized. Outside storage area, cases of glasses filled with soiled water, air conditioning dripping and pooling water on concrete not sloped to drain. Warning

Basic - Water leaking from pipe and/or faucet/handle. Hot water handle of indoor bar hand sink Warning

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ahi tuna, no species listed Warning - From follow-up inspection 2025-02-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Jack Jessica Warning - From follow-up inspection 2025-02-10: Jessica Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups Warning - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table dish area Fan behind steamer Broken glass in deck cooler in the deck bar Interior bar cooler Warning - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. Back fenced area - fryers filled with water and grease with grease on the ground, other unused items in the area Warning - From follow-up inspection 2025-02-10: Unused items in the area, grease on the ground, fryers covered with tarp. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated black substance, grease, food debris, and/or dust. Dish area, three compartment sink, behind ovens Warning - From follow-up inspection 2025-02-10: Wall behind dish area and three compartment sink cleaned, behind oven soiled, wall behind oven in disrepair. Time Extended Corrective Action Taken

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 cl Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ahi tuna, no species listed Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table chicken soup 145F, Alfredo/cream sauce 133-144F Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Meatloaf 46-47F (cooling ambient at 10:15 ); At 10:55 46-47F mashed potatoes 53 F (cooling ambient at 10:15 ); At 10:55 53F. Warning

Intermediate - Handwash sink not easily accessible for employee use at all times. Kitchen, front blocked by prep table and trash can. Employees moved the table over a foot, Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Jack Jessica Warning

Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Wings in walk in cooler Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Indoor bar cooler Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches Warning

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

Basic - Food stored on floor. - Oil under handsink - bag in the box soda next to deck waitstation Corrected On-Site Warning

Basic - Garbage on the ground and/or pad around dumpster. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table dish area Fan behind steamer Broken glass in deck cooler in the deck bar Interior bar cooler Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Employees sitting in the dining room pulling lemons and limes from whole cardboard cases and cutting. Advised to rinse prior to cutting if not already doing so and not to return washed produce to cardboard storage Warning

Basic - Single-service articles improperly stored. Open case of cups stored outside in fenced area. Warning

Basic - Storage area not maintained clean and organized. Back fenced area - fryers filled with water and grease with grease on the ground, other unused items in the area Warning

Basic - Wall soiled with accumulated black substance, grease, food debris, and/or dust. Dish area, three compartment sink, behind ovens Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50-100 ppm quat per operator strips Warning

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 47-49F, overnight in covered plastic container Warning - From follow-up inspection 2024-08-23: No black beans to temp Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sauerkraut 45F, deli meat 48F. Underneath in main cooler. Removed from walk in cooler and moved underneath less than 2 hours before. - blue cheese and ranch portions up to 54F. Above fill line. Operator discarded - fish dip, deli meats 44-46F overnight. Left bottom triple cooler overnight. Operator moved to walk in cooler Warning - From follow-up inspection 2024-08-23: - Deli meat 46f - ranch 47f - fish dip 47f Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup ice machine baffle Light buildup blade guard for slicer Vegetable dicer Warning - From follow-up inspection 2024-08-23: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2024-08-23: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2024-08-23: Time Extended

Basic - - From initial inspection : Basic - Wall/ floor soiled with accumulated grease, food debris, and/or dust. Wall, cookline Floor, main bar Warning - From follow-up inspection 2024-08-23: 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. Black beans 47-49F, overnight in covered plastic container Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15, main bar Repeat Violation Warning

High Priority - Pesticide-emitting strip present in food prep area. Dichlorvos emitting strips in the bar Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over onion rings. Upright freezer Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sauerkraut 45F, deli meat 48F. Underneath in main cooler. Removed from walk in cooler and moved underneath less than 2 hours before. - blue cheese and ranch portions up to 54F. Above fill line. Operator discarded - fish dip, deli meats 44-46F overnight. Left bottom triple cooler overnight. Operator moved to walk in cooler Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup ice machine baffle Light buildup blade guard for slicer Vegetable dicer Warning

Intermediate - Handwash sink not accessible for employee use at all times.outside bar, blocked by rack Warning

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/ Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Basic - Bowl or other container with no handle used to dispense food. In black beans Warning

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. Warning

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

Basic - Missing drain plug at dumpster. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back exterior oven Reach in cooler fan covers Warning

Basic - Potatoes in 5 gallon bucket rinsed with water at thwart outdoor mop sink. Employee was instructed to re-rinse them inside Warning

Basic - Single-service articles improperly stored. Cases on the floor in the storage room Warning

Basic - Wall/ floor soiled with accumulated grease, food debris, and/or dust. Wall, cookline Floor, main bar Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Repeat Violation Warning

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 from previous day in bus tubs 47-50F. Meatballs in deep covered half pan 48-49F. See stop sale 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 cl Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the kitchen Repeat Violation Warning

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. Potatoes out and returned to walk in cooler 52F Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce and tomato soup 115-130F in steam table. Operator returned to steamer Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard - operator discarded slicer Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared ahi tuna Repeat Violation Warning

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

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 Warning

Basic - Bowl or other container with no handle used to dispense food. In cream sauce Corrected On-Site Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Bus tub in dish area soiled, contained clean lids Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on Togo containers Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Warning

Basic - Floor soiled/has accumulation of debris. Bar Warning

Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation Warning

Basic - Hole in or other damage to wall. Under three compartment sink in kitchen, frp panel loose and detached from wall. Black residue/buildup left of three compartment sink behind oven Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Bottom prep table shelf across from handsink - wire shelf above slicer area Warning

Basic - Wiping cloth sanitizing solution not at proper minimum strength. Three compartment sink dispenser. 0 ppm Repeat Violation Warning

High Priority - - From initial inspection : 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. Warning - From follow-up inspection 2022-08-09: Time Extended - From follow-up inspection 2022-10-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna appetizers served rare unless customer requests otherwise Warning - From follow-up inspection 2022-08-09: Time Extended - From follow-up inspection 2022-10-10: Time Extended

High Priority - - From initial inspection : 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. Warning - From follow-up inspection 2022-08-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. August tags missing; KM stated there should be a few Warning - From follow-up inspection 2022-08-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jack. Manager stated test was taken a couple of weeks ago and has not received certificate yet Warning - From follow-up inspection 2022-08-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna appetizers served rare unless customer requests otherwise Warning - From follow-up inspection 2022-08-09: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2022-08-09: Time Extended

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. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In the indoor bar, 1 at each soda gun, 6 near the liquor bottles Repeat Violation Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken Philly over fries, upright freezer in the kitchen Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - walk in cooler cooked potatoes 48F, dip 40F, deli salad 44F, cheese 46F, raw shrimp 46F, pasta 47F. Other cooler temperature 40-43F. Delivery just prior to inspection; door was propped open; manager stated pre-delivery temperatures were 41F or below Warning

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. August tags missing; KM stated there should be a few Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jack. Manager stated test was taken a couple of weeks ago and has not received certificate yet Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna appetizers served rare unless customer requests otherwise Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gyro meat from 3 days ago Corrected On-Site Warning

Basic - Dead flys. Multiple dead flys on the liquor storage shelving. (More than 10). Indoor bar Corrective Action Taken Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups Repeat Violation Warning

Basic - Food stored on floor. - mixers in the liquor closet - bag in the box soda next to soda machine in outdoor wait station corrected on site Corrective Action Taken Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wire shelving on cookline - underside of stainless shelving on cookline - bottom prep table shelving - top of oven and steamer Warning

Basic - Old labels stuck to food containers after cleaning. - Chicken label on beans corrected on site. - day of the week stickers on clean containers in dish area Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline Corrected On-Site Repeat Violation Warning

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. Indoor bar. Bartenders using dish machine for containers. Ran through 2x Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 in main warewashing area, 1 in dry storage, 1 in main bar Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Disinfectant over single service, dry storage Corrected On-Site Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Emailed to operator Repeat Violation Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jack 2/3/22 Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice machine baffle, black substance - light buildup of food on slicer blade guard, slicer not used day of inspection per employees Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. In dry storage items Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice machine scoop on top of cardboard box in walk in cooler Corrected On-Site Warning

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

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

Basic - Equipment in poor repair. Ice bucket chipped/cracked Warning

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 129 Repeat Violation Warning

Basic - Food being prepared outside. Portioning sweet potatoes fries on prep table outside back door Corrected On-Site Admin Complaint

Basic - Food stored on floor. Plastic oil containers under handsink in kitchen Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site Warning

Basic - No copy of latest inspection report available. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Main bar Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In prep area. Corrected On-Site Warning