FLAGLER TAVERN

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - crab chowder, 51-54F, cooling overnight Warning

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. - street corn made 10/30; Caramelized onions, 10/20; cilantro sour cream, 10/22; 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. - glass washer in downstairs bar, 0ppm; chemical changed, primed, 50 ppm cl was reached. Warning

High Priority - Live, small flying insects found - 5-7 in bar under and in front of ice bin near large television set, close to entrance door Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw burgers over hot dogs, inside walk in cooler; - raw burgers over sandwiches, outside walk in cooler; 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. - honey butter, 70F, left off temperature control undeterminable amount of time; see stop sale - portioned fish cubes, 46F, in lowboy less than 1 hour Corrective action taken: product iced - goat cheese, 44F; salad prep cooler less than 1 hour; corrective action taken: placed in metal container - slaw, 45F; salad prep cooler 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. - au jus, 103F, hot holding less than 1 hour; corrective action taken: placed on flat grill to reheat Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Large outdoor area for washing mats Warning

Intermediate - Food being cooled by nonapproved method as evidenced by product not cooling to 41F within 6 hours. - crab chowder in covered, deep container placed in prep unit to cool overnight temped 51-54F 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/ Bianca 7/20 Warning

Basic - Accumulation of mold-like substance in the interior of the ice chutes at ice shaving machine and margarita mixing dispenser Warning

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used as scoop Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. - vent at entrance to kitchen Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee sweatshirt stored on high shelf at cookline Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. - front corner of bar under ice bin Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Bounty bar freezer Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - power lawn tools stored over bag in box soda in storage room Warning

Basic - Time/temperature control for safety food thawed in an improper manner. - chicken, pork belly thawing at room temperature, no running water Warning

High Priority - Live, small flying insects found 4 in the main by near the soda gun 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. - Bottom left salad cooler potatoes 44-46F, chowder 46-47F. Stocked morning of inspection - bottom shelf of salad/dressing cooler overnight: tuna 50F, watermelon 41-49F, pork 46F, turkey 47F. See stop sale 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. Queso 1/6 pan and 1/3 pan heated approximately 2 hours prior approximately 125F. Removed from steam table to return to steamer Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Murphy's oil soap over salt and bar related food items 2nd floor server area Corrected On-Site Warning

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

Intermediate - Establishment advertised blue crab on menu/menu board but served another type of crab. Crab cakes on some menus. Other menus reprinted. Employees marked out the word blue on menus Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Interior pina colada chute main bar - lemon cutter 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/ Start of inspection Corrected On-Site Warning

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

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean containers next to hand sink in dish area Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Chill sticks in the freezer directly on a shelf below non commercially packaged raw steak Corrected On-Site Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Wrapped employee sandwich on top of food containers in salad cooler Corrected On-Site Warning

Basic - Equipment in poor repair. - Anti slip mat under cutting board torn, worn, visible mold like substance - rotted wood, residue/wood comes off to touch, corner of bar next to soda gun where flies are present Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Bounty bar reach in freezer with container of ice and bottles of liquor, heavy ice buildup Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior blended beverage machine between dish area and main kitchen Warning

Basic - Working containers of food removed from original container not identified by common name. Sugar in dry storage 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. Clam chowder 48F cooling from previous day 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. Indigo bar 0 ppm cl Bounty and indigo bar . Corrected to 100 ppm cl Corrected On-Site Warning

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna over turkey, expo 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. Potato balls 11/30 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. - Beurre blanc 58F in a squeeze bottle. Employee returned to cooler and added a time mark - raw chicken 51F and 53F, wings 50F, fish 49F, shrimp 52F, flounder 50F, oysters 53F, clams 53F, fish of the day 53F, calamari 52F, conch 52f Cooler across from flattop overnight, see stop sale - improperly iced butter milk 48F Corrective Action Taken Repeat Violation Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams in walk in cooler Corrected On-Site Repeat Violation Warning

Intermediate - Establishment advertised blue crab on menu/menu board but served blue swimming crab. Bounty bar menu, two menu items. Manager began crossing off the word BLUE Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Light buildup, can opener blade. Corrected on site Slicer blade guard Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main bar, both hand sinks Indigo bar Corrected On-Site 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. Several employees 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. Employees with no food handler training Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta dated 10/24. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Outside between maintenance and beer cooler Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on bottom prep table shelf in baskets Corrected On-Site Warning

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Bounty bar freezer next to hand sink Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary. Operator called for service of dispenser Corrected to 200 ppm quaternary Corrected On-Site 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. Cooked peppers 5/18; brisket 5/17, mac and cheese sauce 5/17 Warning - From follow-up inspection 2023-05-30: Cooked potatoes 5/23 Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment advertised blue crab on menu/menu board but served blue swimming crab. Warning - From follow-up inspection 2023-05-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu - poached eggs Warning - From follow-up inspection 2023-05-30: 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. Main bar Warning - From follow-up inspection 2023-05-30: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Blue bar Warning - From follow-up inspection 2023-05-30: 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. 3 employees Warning - From follow-up inspection 2023-05-30: 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. Potato soup cooling in walk in cooler over 24 hours 47F in the middle and 41F at the edge. See stop sale Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp scallop and mahi ceviche Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked peppers 5/18; brisket 5/17, mac and cheese sauce 5/17 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Beurre blanc in squeeze bottle 56F, advised to use time as a public health control - Cut lettuce at room temp on cookline 64F. Operator time marked - salad cooler stocked 2.25 hours earlier holding tuna 52F, pork 47F, potato salad 46F. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes 82F in third pan next to stove overnight. Operator discarded. Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle in deck bar facing straws Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Behind dumpster 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. Clams Corrected On-Site Warning

Intermediate - Establishment advertised blue crab on menu/menu board but served blue swimming crab. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Has to hold strainer - blue bar and main bar Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu - poached eggs Warning

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

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

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork removed from freezer previous day dated 5/17 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. 3 employees Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Womens restroom near kitchen 81F after running for several minutes Warning

Basic - Food stored on floor. Bag in the box soda, main bar Corrected On-Site Warning

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

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

Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen 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. Beef pot pie mix up to 87F in the center, chicken pot pie mix up to 60F in the center, cooling overnight in walk in cooler in large covered plastic containers 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. Approximately 25 ppm cl at 113F 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. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In the bar, approximately 5 near one ice bin and 20+ next to other ice bin Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and steak over cooked gravy and pot pie mix, 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. Chicken gravy 4/20 Warning

High Priority - Roach excrement and/or droppings present. On the shelving in chemical closet storage room with paper towels and napkins. 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. - Ice cream mix in the bar 49-51F. Overnight in cooler. See - cut lettuce and portioned butter 71F in the kitchen. Advised to use time as a public health control Warning

Intermediate - Handsink not stocked with proper provisions, - No soap provided at handwash sink. Prep room - no paper towels, dish area Corrected On-Site Warning

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

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

Basic - Floor soiled/has accumulation of debris. Under dry storage shelving Warning

Basic - Food stored on floor. Case under shelving, walk in freezer Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior lip of ice machine in walk in cooler - broken glass throughout interior glass cooler in main bar - exterior iced beverage dispenser Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. - case of bacon room temperature - fish standing water Warning

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

Basic - Wiping cloth sanitizing solution stored on the floor.cookline Corrected On-Site Warning

Portable fire extinguisher gauge in red zone. For reporting purposes only. Main bar

Basic - Hole in or other damage to wall. - wall behind walk in cooler in disrepair - slight cracks in caulking at bottom of wall in ladies room Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. - ladies room Warning