PIRANA GRILLE

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -spinach queso dip prepared on 03/06 in reach in cooler. -sliced corned beef dated 03/09. Warning - From follow-up inspection 2026-05-18: Spinach queso dip dated 05/10. Admin Complaint

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. -spinach queso dip prepared on 03/06 in reach in cooler. -sliced corned beef dated 03/09. Warning - From follow-up inspection 2026-05-18: Queso spinach dip dated 05/10. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-05-18: Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. -bottom panels missing/in disrepair on several coolers and freezers. Warning - From follow-up inspection 2026-05-18: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -accumulation of grease under cooking equipment. -mold-like substance on floor under ice machine. Warning - From follow-up inspection 2026-05-18: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen. Warning - From follow-up inspection 2026-05-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving in walk in cooler soiled with mold like substance. Warning - From follow-up inspection 2026-05-18: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2026-05-18: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease,food debris, and/or dust. -accumulation of grease on walls at cookline. Warning - From follow-up inspection 2026-05-18: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cheese sauce, red sauce and gravy in reach in cooler.

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

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense coconut flakes.

Basic - Clean knives stored in dirty rack.

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

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

Basic - Floors not maintained smooth and durable in kitchen.

Basic - Floors soiled. -accumulation of grease under fryers. -mold-like substance on floor around ice machine.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease buildup on side of grill. -grease buildup on side of prep table at cook line. -buildup of food debris, mold-like substance on wire shelving in walk in cooler. -wire shelving in kitchen (along back wall) soiled with grease, dust.

Basic - Reach-in cooler and reach -in freezer interior/shelves have accumulation of soil residues.

Basic - Unclean building components, attachments or fixtures. -dust, grease buildup on ceiling fan and duct at cook line.

Basic - Wall soiled with accumulated grease at cook line.

Basic - Water leaking from pipe under hand wash sink.

Basic - Working containers of food removed from original container not identified by common name. -container of powdered sugar not labeled.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-05-22: Time Extended - From follow-up inspection 2025-05-30: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-05-22: Time Extended - From follow-up inspection 2025-05-30: Time Extended

Basic - - From initial inspection : Basic - -Floor soiled/has heavily accumulation of debris, grease under fryers. -build up of mold-like substance and slime on floor by ice machine. Warning - From follow-up inspection 2025-05-22: Time Extended - From follow-up inspection 2025-05-30: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. Warning - From follow-up inspection 2025-05-22: Time Extended - From follow-up inspection 2025-05-30: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2025-05-22: Time Extended - From follow-up inspection 2025-05-30: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2025-05-22: Time Extended - From follow-up inspection 2025-05-30: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -shelving at cookline rusted. Warning - From follow-up inspection 2025-05-22: Time Extended - From follow-up inspection 2025-05-30: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable in kitchen. Warning - From follow-up inspection 2025-05-22: Time Extended - From follow-up inspection 2025-05-30: Time Extended

Basic - - From initial inspection : Basic - Knives stored on a soiled rack. Warning - From follow-up inspection 2025-05-22: Time Extended - From follow-up inspection 2025-05-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -build up of grease on side of fryer. -pipes attached to ceiling at cookline covered with dust. -shelving at cookline has accumulation of dust, debris. -exterior of storage containers with tortillas soiled. -dust buildup on wall fan at cookline. -build up of mold-like substance on walk in cooler shelves. Warning - From follow-up inspection 2025-05-22: Time Extended - From follow-up inspection 2025-05-30: Time Extended

Basic - - From initial inspection : Basic - Reach-in coolers, freezers interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2025-05-22: Time Extended - From follow-up inspection 2025-05-30: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-05-22: Time Extended - From follow-up inspection 2025-05-30: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, at cookline. Warning - From follow-up inspection 2025-05-22: Time Extended - From follow-up inspection 2025-05-30: Time Extended

Intermediate - Food-contact surface soiled with food debris. -slicer.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Bowl or other container with no handle used to dispense food. -styrofoam cup used to dispense coconut. -soufflé cup used to dispense old bay seasoning.

Basic - Ceiling soiled with accumulated grease.

Basic - Equipment in poor repair. -rusted shelving at cookline.

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

Basic - Floor tiles missing and/or in disrepair in several locations in kitchen. Repeat Violation

Basic - Floors soiled under equipment. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. -bar area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, dust. -fan at cookline soiled with dust, grease. -side of prep table soiled with old food debris, dust. -wire shelving in kitchen soiled with dust, grease. -build up of mold like substance on walk in cooler shelving. Repeat Violation

Basic - Reach-in freezer interiors have accumulation of soil residues.

Basic - Wall soiled with accumulated grease at cookline. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -container of powdered sugar at cookline not labeled. -container of sugar not labeled.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese at 54°f in top area of reach in cooler. Operator moved below fill line.

Intermediate - Handwash sink not accessible for employee use at all times. -handsink blocked by cart with chemicals, broom.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar area.

Intermediate - No soap provided at handwash sink. -bar area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floors not maintained smooth and durable.

Basic - Floors soiled: -accumulation of grease under cooking equipment. -heavily soiled under ice machine.

Basic - Ice machine interior soiled.

Basic - Knives stored on a dirty rack behind slicer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of prep table next to fryer heavily soiled. -shelving in kitchen soiled with dust/debris. -walk in cooler shelving has accumulation of mold like substance/mildew. -hood filters soiled with grease.

Basic - Open employee beverage container stored in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust at cookline behind breading area.

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense coconut. Warning - From follow-up inspection 2024-01-04: Time Extended - From follow-up inspection 2024-01-12: Time Extended

Basic - - From initial inspection : Basic - Floors heavily soiled/have accumulation of debris under equipment. -walk in cooler floor soiled. Warning - From follow-up inspection 2024-01-04: Time Extended - From follow-up inspection 2024-01-12: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable in kitchen. Warning - From follow-up inspection 2024-01-04: Time Extended - From follow-up inspection 2024-01-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease buildup on cooking equipment. -shelving at cookline soiled. -fan at cookline soiled with grease, dust. -debris on food storage containers at cookline with tortillas. -wire racks behind cookline soiled with dust and grease. Warning - From follow-up inspection 2024-01-04: Time Extended - From follow-up inspection 2024-01-12: Time Extended

Basic - - From initial inspection : Basic - Wall soiled: -accumulated grease above hood. -wall soiled by slicer. Warning - From follow-up inspection 2024-01-04: Time Extended - From follow-up inspection 2024-01-12: Time Extended

Basic - Nonfood-contact surface soiled with grease: side of fryer.

High Priority - Bottle of five hour energy stored with food. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced beef at 46°f in reach in cooler.

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. Hotdogs in reach in cooler.

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.

Intermediate - Food-contact surface soiled with food debris: can opener.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in bar hand wash sink.

Basic - Clean utensils or equipment stored on a dirty magnetic rack.

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.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on top of ice machine.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee hat hanging on rack at cook line.

Basic - Floor soiled/has accumulation of debris in kitchen under equipment, grease accumulation/ soiled rags under fryers, soiled floor in walk in cooler.

Basic - Ice scoop handle in contact with ice.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

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

Basic - Wall soiled with accumulated grease at cookline. Repeat Violation

Exit blocked by boxes of liquor. For reporting purposes only.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee washed hands with no soap.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Gravy at 118°f, chili at 154°f. Operator stated both have been in warmer for 2 hours. Operator put on stove and reheated to over 165°f. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet.

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

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Wiping cloth bucket stored in bar hand wash sink.

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

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle of 5 hour energy drink stored in line cooler.

Basic - Floor soiled/has accumulation of grease under cooking equipment.

Basic - Floors not maintained smooth and durable under three compartment sink, ice machine and dishmachine and in front of door to walk in cooler.

Basic - Food stored on floor, bag of onions in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, shelving at cookline.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Soiled dry wiping cloth in use.

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

Basic - Wall soiled with accumulated grease at cookline.

Basic - Working containers of food removed from original container not identified by common name, container of powdered sugar at cookline.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage and raw chicken at 45°f in glass door cooler with bread. Operator moved to another cooler.

Intermediate - Food-contact surface soiled with food debris: slicer

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee shoes stored on shelf with food. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under cooking equipment, under three compartment sink.

Basic - Floor tiles missing and/or in disrepair in front of walk in cooler and in front of upright freezers, under ice machine, under dish machine, under cooking equipment.

Basic - Nonfood-contact surface soiled with grease, food debris: sandwich press, toaster oven, side of fryer, shelf under prep table, walk in cooler shelving.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Stored food not covered. Beef in walk in cooler.

Basic - Wall soiled with accumulated grease at cookline.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected 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. Employee handling cut celery. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 45°f in top area of reach in cooler. Advised operator to place below fill line.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by boxes, sanitizer stored in hand wash sink in bar area. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.

Intermediate - No soap provided at handwash sink. Bar area.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair at cookline by ice machine.

Basic - Food stored on floor, bag of onions in walk in cooler. Corrected On-Site

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

Basic - Wall soiled with accumulated grease behind fryer.