PUB & GRILL

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table unit. Ranch dressing container stacked past fill line ranch (43-50F - Cold Holding). Operator reduced and discarded top level. Corrective Action Taken

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.

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef not datemarked in bar make table unit. Operator placed date. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Small container used to dispense cooked ground beef, at kitchen make table unit,.

Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured . Operator secured.

Basic - Employee eating in a food preparation or other restricted area. Food worker drinking behind counter. Educated operator. Corrective Action Taken

Basic - Frying oil stored on hallway floor, by bathrooms.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Operator placed sign, Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in hallway without lock , in front of bathroom. Operator relocated,

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Chicken days and cooked beef 10 days prepared at cooktops line make table, operator instructed to discard. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sour cream at bar make table unit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table unit cut tomatoes (45F - Cold Holding); raw chicken (45F - Cold Holding); cut lettuce (45F - Cold Holding); less than 4 hours operator placed . Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored on top of bar freezer chest.

Basic - Ice buildup in reach-in freezer .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler soiled with grime,

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided to operator.. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. operator cleaned and sanitized ice machine l Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Dead roaches on premises. 1- dead roach on storage area floor, Operator removed and cleaned area, Corrected On-Site Repeat Violation

Basic - Food employee scooping ice, with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Food stored on floor. Box of frying oil stored on bar floor. Corrected On-Site

Basic - Ice buildup in bar counter reach in freezer.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 47T/ 15 minutes ago placed from walk in cooler. Ice was placed on top. Corrective Action Taken

Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded q Make line unit Shredded chickem prepared yesterday not date marked. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Ice buildup in bar counter and Insignia reach-in freezer . at storage area,

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline makeline cooked chicken for tacos (46F-47F - Cooling)/ overnight ;

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline makeline Raw chicken wings 45F/ overnight. Operator placed in walk in cooler.cooked to 43F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

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.sliced cheese with bare hands. Educated Operator

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sour cream in salad station date marked 9-13-2022.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Current Hotel and Restaurant license not displayed. License is not on site,

Basic - Floors by walk in cooler not maintained smooth and durable. Repeat Violation

Basic - Ice machine area floor soiled/has accumulation of debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored over lines in walk in cooler. Raw bacon stored in walk in cooler above sauces. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top cooked peppers (67F - Cold Holding), less than 4 hours. Relocated into unit. Front counter reach in cooler shredded cheese (57F - Cold Holding). Operator relocated.Corrective Action Taken** Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Rolling cart stored in front of bar counter sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in hand sink. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole over dry storage area shelving.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Dry storage area floors not maintained smooth and durable.

Basic - Female Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Food stored on floor. Boxed containers of frying oil, stored on storage area floor. Corrected On-Site

Basic - Hole in or other damage to storage area wall.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler by three compartment sink.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2022-04-25: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair, in front of walk in cooler. Repeat Violation Warning - From follow-up inspection 2022-04-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine soiled with Lyme scale. Warning - From follow-up inspection 2022-04-25: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lime scale build up on exterior of ice machine. Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled by bar area. Operator labeled. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing a bracelet. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair, by walk in cooler.

Basic - Food stored on floor. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer .

Basic - In-use tongs stored on cart handle between uses. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Makeline and reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ceiling fan had accumulation of dust ,over ice machine.