THE GRILLE AT RIVERVIEW

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. 2 cans of tomatoes Warning - From follow-up inspection 2026-01-26: 1 can roasted peppers. Operator removed for credit. Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - boneless chicken breast 47-48F, in upright reach in cooler across from over overnight - pico (46F - Cold Holding); shredded cheese (47F); house made horseradish sauce (44F); pasta salad (50F); roasted peppers (54F); in table top unit overnight. - 1/2 n 1/2, 47-48F, riverside bar server station cooler - blue cheese olives, 47F, riverside bar cooler All overnight. Warning - From follow-up inspection 2026-01-26: In countertop cooler, cole slaw 37F, lettuce 43F, shredded cheese 48f, cream tarter 49F. items on ice. No tcs in bar coolers. No tcs on the bottom shelf of upright cooler. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - mashed potatoes, 111F, in warmer that had not reached ambient air temperature of at least 135F, less than 30 minutes. Corrective action taken: product taken to cookline to reheat Corrective Action Taken Warning - From follow-up inspection 2026-01-26: Marsala made with stock concentrate 130F, after stirring 139F. Advised to reheat to 165F to hot hold at 135F or above. Rice 131F in the sham. Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags marked with service date prior to harvest date Warning - From follow-up inspection 2026-01-26: Time Extended

Intermediate - - From initial inspection : 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/ Robert Repeat Violation Warning - From follow-up inspection 2026-01-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - water filters at outside ice machine installed 07/28/2023 Warning - From follow-up inspection 2026-01-26: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2026-01-26: company contracted to clean tiles. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below cooking equipment Warning - From follow-up inspection 2026-01-26: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. - walk in cooler floor rusted Warning - From follow-up inspection 2026-01-26: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 2 cans of tomatoes Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - cooked meatloaf stored below raw hamburgers - raw sausage over ham, walk in cooler Corrected On-Site Corrected On-Site Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. House made Herbed garlic oil made 01/09; pasta salad made 01/14. See stop sale. Repeat Violation Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. - boneless chicken breast 47-48F, in upright reach in cooler across from over overnight - pico (46F - Cold Holding); shredded cheese (47F); house made horseradish sauce (44F); pasta salad (50F); roasted peppers (54F); in table top unit overnight. - 1/2 n 1/2, 47-48F, riverside bar server station cooler - blue cheese olives, 47F, riverside bar cooler All overnight. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - mashed potatoes, 111F, in warmer that had not reached ambient air temperature of at least 135F, less than 30 minutes. Corrective action taken: product taken to cookline to reheat Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose spigot. - near side exit door in kitchen Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags marked with service date prior to harvest date Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. On the line with mussels for service, not attached to the original bag in walk in cooler Repeat Violation Warning

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 in the bar cooler from Friday Warning

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. - conducting reduced oxygen packaging of fish that is not frozen Warning

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/ Robert Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris or residue. - soda machine nozzles at the server station on the deck - ice machine interior Warning

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. - grouper and salmon sealed in reduced oxygen packaging without freezing prior to sealing - raw meats vacuum sealed, held longer than 48 hours Repeat Violation Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - water filters at outside ice machine installed 07/28/2023 Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - hot water shut off at riverside bar handsink Corrected On-Site Warning

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. - sauce bottles in soiled bin Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. - below cooking equipment Warning

Basic - Floors not maintained smooth and durable. - walk in cooler floor rusted Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - exterior of ice bucket - portable circular fans - hood filters - exterior of flat grill - cutting board used as table top below flat grill in side prep area Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Reuse of single-service or single-use articles. - paper food trays from previous day. Operator discarded Corrected On-Site Warning

Basic - Water draining onto floor surface. - from handsink in riverside bar. Bartender reconnected drains and was still draining on the to the ground under three compartment sink Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - sanitizer bucket on the line 0 ppm quat - sanitizer spray bottles in the deck bar 0 ppm quat. Both corrected to 200 ppm quat. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49F bottom of upright cooler less than an hour. Operator iced. On ice, just stocked, pasta salad, cut tomatoes, shredded cheese up to 53F. Operator iced more fully. Banana fosters sauce made with cream 58F on the counter. Operator returned to refrigeration - in deck bar, blue cheese 48F in cooler actively being worked on. Door removed to replace hinges. Operator moved blue cheese Corrective Action Taken Warning - From follow-up inspection 2025-09-11: No tcs in deck bar. Items on ice 37-42F Upright cooler marinated chicken 49F, raw steak 45F, fish 41F Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2025-09-11: Time Extended

Intermediate - - From initial inspection : 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/ Robert, Peggy, Danielle Warning - From follow-up inspection 2025-09-11: In progress Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Reach in freezer gaskets soiled with slime - Interior salamander - interior deck bar top back ice bin Warning - From follow-up inspection 2025-09-11: ice bin Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Underside of mixer head corrected on site - hood filters Warning - From follow-up inspection 2025-09-11: Hood filters Time Extended

High Priority - Pesticide-emitting strip present in food prep/storage area. Dichloros fly strip in dry storage above uncovered food Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cracked shell eggs over soup walk in cooler Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Demi 8/26 Pulled pork 9/1 Stuffed mushrooms 8/31 Repeat Violation Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 2 in the deck area waitstation on shelf with coffee cups. Area outside and cannot be closed up. Advised to remove all clean glassware overnight. Currently covered with linens overnight per operator. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49F bottom of upright cooler less than an hour. Operator iced. On ice, just stocked, pasta salad, cut tomatoes, shredded cheese up to 53F. Operator iced more fully. Banana fosters sauce made with cream 58F on the counter. Operator returned to refrigeration - in deck bar, blue cheese 48F in cooler actively being worked on. Door removed to replace hinges. Operator moved blue cheese Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 77F Hollandaise 97F Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag stored on the line with mussels, not with original bag in walk in cooler Repeat Violation Warning

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/ Robert, Peggy, Danielle Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Reach in freezer gaskets soiled with slime - Interior salamander - interior deck bar top back ice bin Warning

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. Vacuum sealing raw beef over 48 hours Warning

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

Basic - Equipment in poor repair. Utensil for sifting flour rusted and broken 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. - Underside of mixer head corrected on site - hood filters Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso 60F in the middle in covered plastic 5 gallon container overnight. Warning

High Priority - Live, small flying insects found 3 in dry storage 3 under kitchen 3 compartment sink 2 in the server area on the deck Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over whipped cream walk in cooler Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ice cream mix 5/20; steak butter 5/20 Repeat Violation Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 on the floor cookline Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scampi butter bottom left under counter cooler 44-45F on cookline. Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.mussels Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle indoor bar Warning

Basic - Equipment in poor repair. Sharpener for slicer chipped/cracked/peeling plastic Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Employees restroom Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior doors of outdoor bar cooler 3rd basin of outdoor bar three compartments sink Around mixer head pantry Fan covers produce walk in cooler Warning

Basic - Water dripping onto floor surface. From water filter behind steamer 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. Vegetable beef soup 57F cooling from previous day in covered plastic container, walk in cooler Repeat Violation Warning - From follow-up inspection 2025-02-07: Rice cooling in covered stacked pans 45-50F overnight Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects found. - 2 in dry storage room - approximately 10-15 in the outdoor deck waitstation - 1 in indoor bar - 1 in waitstation near front door Repeat Violation Admin Complaint - From follow-up inspection 2025-02-07: 1 in dry storage Time Extended

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. Label states thunnus spp. served for undercooked ahi tuna Warning - From follow-up inspection 2025-02-07: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning - From follow-up inspection 2025-02-07: Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Around mixer guard repeat violation - outdoor walk in cooler door and plastic flaps Warning - From follow-up inspection 2025-02-07: Mixer guard partially cleaned. Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Under counter cooler next to steam table Repeat Violation Warning - From follow-up inspection 2025-02-07: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under dish area handsink Warning - From follow-up inspection 2025-02-07: 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. Vegetable beef soup 57F cooling from previous day in covered plastic container, walk in cooler Repeat Violation Warning

High Priority - Live, small flying insects found. - 2 in dry storage room - approximately 10-15 in the outdoor deck waitstation - 1 in indoor bar - 1 in waitstation near front door Repeat Violation Admin Complaint

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Label states thunnus spp. served for undercooked ahi tuna Warning

High Priority - Pesticide-emitting strip present in food prep area. Dichlorvos emitting strip - above prep table - dry storage - bar Corrected On-Site Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheesecake 1/30 Shrimp and cream cheese 1/27 Repeat Violation Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dead fly in dry rice storage container Admin Complaint

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade - Slicer blade guard - pantry reach in freezer gaskets - interior top deck waitstation ice bin Corrective Action Taken Warning

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine, dust and black residue from hood Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pot on bottom prep table with old food debris, due to container not being inverted Corrected On-Site Warning

Basic - Clean utensils or equipment stored in dirty container - dish area, utensils stored in container with dead roach - pantry, 1/3 pan of utensils in visibly soiled container Corrective Action Taken Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Around mixer guard repeat violation - outdoor walk in cooler door and plastic flaps Warning

Basic - Single-service articles improperly stored. Open bag of save a days stored in outdoor shed on shelving with roach droppings Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. Under counter cooler next to steam table Repeat Violation Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black residue/mold like buildup dish area Repeat Violation Warning

Basic - Water leaking from pipe and/or faucet/handle. Under dish area handsink Warning

High Priority - Cheese with mold-like growth. See stop sale. Approximately 8 oz piece of cheese in walk in cooler, wrapped in plastic Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooked previous day, put into shallow pans, covered and stacked in walk in cooler 45F in the middle. Repeat Violation Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Dry storage approximately 8 2 in small wait station near front door Warning

High Priority - Pesticide-emitting strip present in food storage area. Dichlorvos strips Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw meats over bacon, upright true cooler across from oven - left true cooler pantry area raw fish over deli meat Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pineapple rice 10/15 Cream brulee 10/16 Turkey 10/5 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. - Raw breaded chicken 47F, calamari 44F, bottom of upright cooler near ice machine overnight - pork chops and raw chicken 46F, bottom of upright cooler across from oven on cookline - True cooler, left side, pantry area chicken and pork 45F bottom shelf - small cooler in server area of deck holding half and half at 45F overnight Repeat Violation Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main dish area 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. Lillian Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Server area of deck. Both ice bins, soda nozzles light buildup Warning

Basic - Accumulation of debris on drainboards or equivalent. Main dish area 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. Grouper Tuna Warning

Basic - Food stored on floor. Can of v8 in upstairs storage room Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Deck server area cooler Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of mixer guard Warning

Basic - Standing water in bottom of reach-in-cooler. Cookline small under counter cooler Pantry main salad cooler Repeat Violation Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black residue, dish area Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 17 qt french onion 44F overnight in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upright cooler on cookline: raw seafood over bread, raw steak and ground beef over onions Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Dijon cream 6/1 Beer cheese 6/3 Snail butter 6/3 Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Garlic herb oil 61F. On cookline less than an hour. Operator iced - in reach in cooler with breaker off approximately 2 hours: turkey, ham, cheese, cream 47-49F. Operator moved items to freezer to recover temp - overnight in deck bar cooler: half and half 57F, ice cream mix 59F, blue cheese olives 53F. See stop sale - half and half 44F in small waitstation cooler. Operator turned down temp setting - single service butters 74F in pantry area overnight. See stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Burre blanc 117F, made 2 hours prior and stored in steam table. Operator added time mark Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Behind exterior walk in cooler Repeat Violation

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/ Alex expired January 2024

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade heavily soiled - Slicer blade guard heavily soiled - interior ice bins in deck bar waitstation soiled with visible mold like buildup Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine

Basic - Cleaned and sanitized equipment or utensils not properly stored. - Squeeze bottles and lids stored in visibly soiled containers, dish area - chill sticks on the floor in walk in cooler - fork and chopsticks in soiled container, small waitstation Corrected On-Site

Basic - Dead roaches on premises. 1 on box in dry storage Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In front reach in cooler Corrected On-Site

Basic - Food stored on floor. Vegetable stock walk in cooler Plastic container of salt dry storage Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cookline cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Loose soil on equipment, bottom prep table shelf across from walk in cooler Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Small cookline reach in cooler Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Handsink in dish area leaks under the sink when water is running Repeat Violation

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ziplock pats of ground beef over bar drinks in white freezer inside walk in cooler Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sliced cheese Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham 1/28; bbq chicken 2/7 imperial mix 2/7, port Demi 2/2. Beer cheese, 1/31, wasabi cream 1/28 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. Chicken 48F, sliced cheese 47F, upright True cooler across from ovens overnight. Chicken 50F, chicken 49F, cooked potatoes 51f, calamari 44F. Upright True cooler near ice machine overnight, see stop sale Whipped butter 73F left out overnight Bottom shelf of upright true cooler in pantry area - middle cooler - chicken salad 45F Half and half over night in deck waitstation 47F Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dish area Repeat Violation Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some marked; some not. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer gaskets cookline Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage; corn from Sunday 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. Tuna Warning

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

Basic - Equipment in poor repair. Gasket hanging, prime rib sham Warning

Basic - No copy of latest inspection report available. Warning

Basic - Standing water in bottom of reach-in-cooler. Under counter cookline cooler Warning

Basic - Water leaking from pipe and/or faucet/handle. Handsink dish area Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 50F in the middle, beer cheese 46F in the middle both cooling overnight in walk in cooler Warning

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. Cook adding salt to fries with bare hand Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ziplock bag of raw ground beef over vegetables, reach in freezer inside of walk in cooler Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Dijon cream 9/29, Shepards pie 10/2, sushi rice 9/30, veg stock 9/25, sauerkraut 8/30, beer cheese 9/27, marinara 10/2, goat cheese 8/25: snail butter 9/20, slaw mix 9/29, foster mix with butter 9/26 Repeat Violation Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pico 60F, shredded cheese 56F, improperly iced. -asparagus on ice with screen between pan and product up to 65F. Expo area - vegetable broth 60F, scampi butter 60f, egg wash 70F, improperly iced approximately 2 hours - stuffed chicken 53F, chicken wings 54F, bottom of upright True cooler on cookline near ice machine overnight, see stop sale - fresh garlic in oil 80F approximately 2 hours. Operator iced. - raw beef 42-47F, pasta 45F, green beans 46F, front of cookline drawers - bottom shelf of true cooler across from oven holding raw chicken 48F overnight - bread pudding 47F, cheese cake 47F, cheese cake 52F, bottom shelving on left side true cooler in pantry area Repeat Violation Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mashed potatoes 129F in the middle heating approximately 2 hours. Operator removed to reheat Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 119F sitting on shelf above stove 30 minutes. Operator removed to reheat Burre blanc 105-130F in steam table double boiler Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dish area Repeat Violation Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. some marked, some not Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site Repeat Violation Warning

Intermediate - No soap provided at handwash sink. Indoor bar Warning

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

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

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 in waitstation near front door Warning

High Priority - Pesticide-emitting strip present in food prep/storage area. Dichlorvos emitting strip in dry storage near uncovered container of flour Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roasted garlic 5/7, queso 5/8, chicken stuffing 5/5, sushi rice 5/8, shrimp imperial 5/8, sliced Turkey 5/8 Repeat Violation Warning

High Priority - Roach excrement and/or droppings present. In storage shed with unused equipment and oil containers Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pork 52F, shrimp 52F, chicken 47F , chicken 45F. Upright cooler on cookline near ice machine overnight, see stop sale - chicken 48F, rack of lamb 49F, pork 45F, beef 44f, upright true cooler on cookline across from ovens overnight, see stop sale. - butter in freezer walk in cooler 45F 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. Raw ground beef as low as 42F at the edge up to 49F in the middle. In large plastic covered containers under shelving in the produce walk in cooler. See stop sale Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Soup reheating for approximately 2 hours 15 minutes 119-143F. Operator stirred and removed to reheat rapidly Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 86F burblanc 120F. Operator time marked Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dish area Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener blade Soda gun nozzles Indoor bar Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Dish area 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 - Dead roaches on premises. 1 above three compartment sink in prep area Warning

Basic - Employee eating in a food preparation or other restricted area. Employee eating while doing prep, pantry area. Corrected On-Site Warning

Basic - Floor tiles missing and/or in disrepair. Cookline Repeat Violation Warning

Basic - Food stored on floor. - Cans on the floor under shelving dry storage room - ground beef containers on the floor under shelving Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Freezer walk in cooler Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Meat walk in cooler shelving Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline under counter cooler Warning

Basic - Toilet full and does not flush. Employee restroom Warning

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

High Priority - - From initial inspection : High Priority - Pesticide-emitting strip present in food prep/storage area. Dichlorvos emitting strip in dry storage; In outdoor bar with ice bins Repeat Violation Warning - From follow-up inspection 2023-03-24: dry storage room, manager removed Time Extended Corrected On-Site

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 on the wall under prep sink in pantry 2 in the can opener area of prep hallway (corrected on site) Corrective Action Taken Admin Complaint - From follow-up inspection 2023-03-24: 1 live roach on floor under cooler in pantry, next day callback inspection to verify compliance. Manager provided pest control service report. Service company returning following day for follow up after initial treatment. Manager contacted pest control during callback inspection for retreatment 3-24-23 Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cream sauce sitting at room temp/cookline area 42F reheated and moved to steam table 134F (2 hours later). Removed to reheat Corrective Action Taken Warning - From follow-up inspection 2023-03-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some not marked at all. One marked with date received. Warning - From follow-up inspection 2023-03-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussels in meat cooler; Clams in cookline drawer Warning - From follow-up inspection 2023-03-24: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 on floor near dish area and cookline corrected on site 2 under microwave, pantry area 5 under espresso machine, pantry area Corrective Action Taken Warning - From follow-up inspection 2023-03-24: 1 dead on floor in pantry, manager cleaned up Manager provided pest control service report. Service company returning following day for follow up after initial treatment Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - corner of dish area - under shelving in hallway waitstation west side of cookline Warning - From follow-up inspection 2023-03-24: -dry storage room Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Deep grout lines throughout kitchen Warning - From follow-up inspection 2023-03-24: Manager provided estimate for repairs Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelf under flattop in pantry area - can opener area of prep hallway - lids to flour and breading jn dry storage - meat cooler fan covers Warning - From follow-up inspection 2023-03-24: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline undercounter cooler Repeat Violation Warning - From follow-up inspection 2023-03-24: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Prep sink in dish area, drain Warning - From follow-up inspection 2023-03-24: 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. Demi made previous day and stored in walk in cooler overnight in large plastic container 51F in the middle and 41F at the edge. 1/3 pan of cooked ground beef 56F in the middle and 53F at the edge cooling overnight Chowder 48 at the edge to 53F in the middle, cooling overnight in large plastic container Veggie/Asian soup 47F cooling overnight Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 on the wall next to ice machine. 2 on the wall next to pantry hand wash sink 3 in dry storage closet Warning

High Priority - Pesticide-emitting strip present in food prep/storage area. Dichlorvos emitting strip in dry storage; In outdoor bar with ice bins Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over butter, walk in cooler corrected on site - raw beef and fish over pretzels and lemon juice, upright cookline cooler. - raw shell eggs over celery, outdoor walk in cooler Corrective Action Taken Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Vegetable stock 3/7 roasted cream sauce 3/15. Dijon cream 3/11 Repeat Violation Warning

High Priority - Roach activity present as evidenced by live roaches found. 2 on the wall under prep sink in pantry 2 in the can opener area of prep hallway (corrected on site) Corrective Action Taken Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. 2 in corner of glassware shelving indoor bar. 1 on floor indoor bar Corrected On-Site 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. - Beef 47F, fish 44F, stocked in upright Cookline cooler approximately 1.5 hours prior - stuffed chicken in upright True cooler on cookline near ice machine on the bottom shelf overnight 51F. See stop sale. - cheesecake 45F, chicken salad 45F. In left pantry cooler overnight - half and half in indoor server area 49F. Overnight. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cream sauce sitting at room temp/cookline area 42F reheated and moved to steam table 134F (2 hours later). Removed to reheat Corrective Action Taken Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some not marked at all. One marked with date received. Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussels in meat cooler; Clams in cookline drawer Warning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper advertised on menu. King snapper in walk in cooler and reach in freezer served. Operator reprinted menu Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun nozzle outdoor bar corrected on site - light buildup can opener blade - soda guns in indoor bar Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict's on breakfast menu Corrective Action Taken Warning

Intermediate - No paper towels/mechanical hand drying device or soap provided at handwash sink. Indoor bar Warning

Intermediate - No probe thermometer provided to measure temperature of food products. 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. Cook on duty (Chris) Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prime rib in meat cooler Warning

Basic - Clean utensils or equipment stored in dirty drawer/rack/container. Dish area 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 - Dead roaches on premises. 1 on floor near dish area and cookline corrected on site 2 under microwave, pantry area 5 under espresso machine, pantry area Corrective Action Taken Warning

Basic - Floor area(s) covered with standing water. Dish area Warning

Basic - Floor soiled/has accumulation of debris. - corner of dish area - under shelving in hallway waitstation west side of cookline Warning

Basic - Floor tiles missing and/or in disrepair. Deep grout lines throughout kitchen Warning

Basic - Food stored on floor. Cans of food and spices on the floor under shelving in dry storage Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - Black and decker under counter cooler in kitchen - black and decker cooler in waitstation Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelf under flattop in pantry area - can opener area of prep hallway - lids to flour and breading jn dry storage - meat cooler fan covers Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline undercounter cooler Repeat Violation Warning

Basic - Standing water in bottom of reach-in-cooler. - Cookline under counter cooler - pantry salad cooler Repeat Violation Warning

Basic - Water leaking from pipe and/or faucet/handle. Prep sink in dish area, drain Warning

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -djon cream marked 7/30 Warning - From follow-up inspection 2022-10-20: Veg stock 10/12, 10/2, snail butter 10/11 Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -double sided reach in stand up cooler: sour cream 55F, milk 55F, cheese 51F Warning - From follow-up inspection 2022-10-20: Double sided reach in cooler in the salad area: cut cabbage 51F, tcs guacamole 51F, cut lettuce 53-54f, cooked asparagus 60F. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -light accumulation of grease and food debris underneath cookline Warning - From follow-up inspection 2022-10-20: Dry storage Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. - walk in cooler door Warning - From follow-up inspection 2022-10-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -walk in cooler shelves -exterior of glass reach in cooler doors soiled -exterior storage shed shelves have an accumulation of debris Warning - From follow-up inspection 2022-10-20: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -middle reach in cooler Warning - From follow-up inspection 2022-10-20: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -middle reach in cooler Warning - From follow-up inspection 2022-10-20: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-10-20: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors. - wine cooler Warning - From follow-up inspection 2022-10-20: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 in dry storage area Warning

High Priority - Pesticide-emitting strip present in food prep area. -1 in dry storage area Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -djon cream marked 7/30 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -double sided reach in stand up cooler: sour cream 55F, milk 55F, cheese 51F Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzles soiled Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer spray bottle in outdoor bar area, operator labeled Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. 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. -cell phones on shelf above prep table -employee beverages on dish drying rack, operator relocated Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. -square plastic containers on dish drying rack Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. -light accumulation of grease and food debris underneath cookline Warning

Basic - Ice scoop handle in contact with ice. -outdoor bar, operator corrected Corrected On-Site Warning

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

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. - walk in cooler door Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -walk in cooler shelves -exterior of glass reach in cooler doors soiled -exterior storage shed shelves have an accumulation of debris Warning

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

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

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

Basic - Worn, torn and/or soiled floors. - wine cooler 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. Potatoes, 47°-56F; rice, 46°, cooling overnight. Warning - From follow-up inspection 2021-10-29: Rice up to 48F in the middle, au gratin potatoes up to 48F in the middle, clam chowder up to 57F in the middle in 5 gallon plastic container. In walk in cooler, cooling from previous day Admin Complaint

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Tested 10 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning - From follow-up inspection 2021-10-29: Time Extended

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - ware washing area Warning - From follow-up inspection 2021-10-29: 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 2021-10-29: Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - breaded fish, 46°; raw fish, 45°; prime rib, 51°; 2 hours in unit near ice machine. - chicken, ground beef, fish, 47°F; salmon, 46°F; less than 2 hours, unit across from turbo oven. - potato salad, house made horseradish sauce between 43-54°, on inadequate ice bath less than 2 hours. - Demi, manicotti filling, 46° in walk in cooler - half and half in outdoor bar cooler 45-46F Repeat Violation Warning - From follow-up inspection 2021-10-29: - In upright True cooler near dish area, raw beef 41F, raw chicken 43F. - In upright True cooler near back kitchen door, on the bottom shelf: deli meat 44-45F, shrimp 46, raw chicken. 47-48F, in cooler. In cooler for approximately 30 minutes. Operator iced. Other cooler temperatures 38-40F. - in walk in cooler, pasta 42F, marinara 46F. rice 43F. Cooler serviced just prior to inspection. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose spigot. Warning - From follow-up inspection 2021-10-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2021-10-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method. Potatoes, rice, cooled in covered, stacked containers. Warning - From follow-up inspection 2021-10-29: in 5 gallon container, covered Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - slicer - soda nozzles at bar Warning - From follow-up inspection 2021-10-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. - shelves in cooler at cookline Warning - From follow-up inspection 2021-10-29: 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. Eric 12/15/20, no training for Nora Warning - From follow-up inspection 2021-10-29: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - behind building Warning - From follow-up inspection 2021-10-29: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drinks on cookline Warning - From follow-up inspection 2021-10-29: Covered drink below prep area next to clean pans Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. - tiles cracked across entrance to kitchen - deep grout lines causing retention of water at cookline, near ice machine Warning - From follow-up inspection 2021-10-29: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - dry storage area Repeat Violation Warning - From follow-up inspection 2021-10-29: Time Extended

• From initial inspection : Portable K class fire extinguisher gauge in red zone. For reporting purposes only. - From follow-up inspection 2021-10-29: Time Extended

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken temped 161°; returned to grill, rechecked at 166° Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potatoes, 47°-56F; rice, 46°, cooling overnight. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Tested 10 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

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. - employee garnishing tacos with cheese and chopped lettuce immediately prior to serving Warning

High Priority - Pesticide-emitting strips present in food prep areas. - near handsink at sandwich prep area - expediting area - dry storage area over door - behind mixer Repeat Violation Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. - ware washing area 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. - breaded fish, 46°; raw fish, 45°; prime rib, 51°; 2 hours in unit near ice machine. - chicken, ground beef, fish, 47°F; salmon, 46°F; less than 2 hours, unit across from turbo oven. - potato salad, house made horseradish sauce between 43-54°, on inadequate ice bath less than 2 hours. - Demi, manicotti filling, 46° in walk in cooler - half and half in outdoor bar cooler 45-46F Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - lemon butter sauce, 120°, less than 2 hours - hollandaise sauce, 78°, 2 hours - butter, 88°F, less than 1 hour Warning Warning

High Priority - Vacuum breaker missing at hose spigot. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

Intermediate - Food being cooled by nonapproved method. Potatoes, rice, cooled in covered, stacked containers. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - slicer - soda nozzles at bar Warning

Intermediate - No soap provided at handwash sink. Employee restroom. Corrected On-Site Warning

Intermediate - Non-pitting surface rust on food-contact equipment. - shelves in cooler at cookline 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. Eric 12/15/20, no training for Nora Warning

Basic - Carbon dioxide/helium tanks not adequately secured. - behind building Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. - leaking water into chest freezer in outside storage room, and onto boxed food in exterior walk in cooler Warning

Basic - Dead insects on premises. Plastic bin in exterior storage area. Corrected On-Site Warning

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

Basic - Employee with no hair restraint while engaging in food preparation. - employee plating salads Warning

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. - tiles cracked across entrance to kitchen - deep grout lines causing retention of water at cookline, near ice machine Warning

Basic - Food stored in a location that is exposed to splash/dust. - boxed food in exterior walk in cooler where roof is leaking Warning

Basic - Ice scoop handle in contact with ice. - ice machine - bar Warning

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - dry storage area Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of food barrels, oil jugs in dry storage area Warning

Portable K class fire extinguisher gauge in red zone. For reporting purposes only.