PUB AT HARBOR VILLAGE

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. -heavy cream 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. -establishment offers burgers cooked to request , menu does not yet contain advisory after taking over operations. Provided written advisory to manager, who placed in dining areaCorrected On-Site Corrected On-Site

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. -soiled

Basic - Disrepair/damage to wall. -cracked wall backsplash tiles next to 3 compartment sink -wall in disrepair behind stacked pans across from 3 compartment sink

Basic - Food not stored at least 6 inches off of the floor. -fryer oil on floor in back at dry storage Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. -on some pans

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phones on top of food equipment in prep/bar areas Corrected On-Site

Basic - Equipment in poor repair. -wire rack shelving inside walk in cooler

Basic - - From initial inspection : Basic - Equipment in poor repair. -rusted racks inside walk in cooler Warning - From follow-up inspection 2025-08-01: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. -hand sink basin used for prep space with pan of raw chicken being wrapped temporarily resting on top of basin. Manager cleaned sink after use. -hand sink on cookline used to fill container Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. -pasta, manager corrected Corrected On-Site

Intermediate - food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -cutting board on top of salad make line cooler. Small Surface area on front end of board

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. -salmon, manager removed from packaging Corrected On-Site

High Priority - Nonfood-grade containers used for direct contact with food. -home depot buckets used as ice buckets to transfer ice

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -precooked broccoli on inadequate ice bath next to stove 51-55F, less than 30 minutes. Advised to keep ice bath level up to surround depth of food stored inside metal pan or to keep in cooler below. Advised to consider use of time as public health control with 4 hour time marked if exposing TCS food to danger zone temperatures.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cookline hand sink Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pizza sauce Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -precooked diced chicken -mozzarella cheese

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.

Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense dry seasonings In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside bulk flour

Basic - Carbon dioxide/helium tanks not adequately secured. -inside bar

Basic - Clean glasses, cups, bowls, plates not stored inverted or in a protected manner. -expo station

Basic - Drain cover(s) missing. -under dish machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -opened employee water bottle on cutting board across from grill Corrected On-Site

Basic - Equipment in poor repair. -gaskets to makeline cooler in expo statuon

Basic - Floor soiled/has accumulation of debris. -grease behind fryers on floor

Basic - Food not stored at least 6 inches off of the floor. -box of crackers on floor -soda bib case on floor inside bar Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of salamander

Basic - Standing water in bottom of reach-in-cooler. -inside bar, beer cooler under liquor display

Basic - Standing water or very slow draining water in handwash sink. -next to 3 compartment sink in kitchen

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -home depot bucket used for ice. Home depot buckets are not manufactured with food grade plastics.

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. -feta cheese inside lowboy across from grill, not date marked from when opened.

Intermediate - Food-contact surface soiled with food debris. -inside mixer bowl, advised to cover mixer after routine cleaning

Basic - Carbon dioxide/helium tanks not adequately secured.

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

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

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Insect control device placed over preparation area. -above hand sink in bar, employee removed. Advised to place below area if seeking control in that location.

High Priority - Raw animal food stored over canned/bottled drinks. -raw shell eggs above bottled beer inside wall in cooler on shelf Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw fish inside cooler, manager corrected Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -wd40, oven cleaner, varipus toxic chemicals stored above coffee cups, clean bowls at dish pit Corrective Action Taken

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. -open sliced deli meats, mozzarella cheese

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. -sausage, cheese

Basic - Food not stored at least 6 inches off of the floor. -cases of soda bibs inside bar

Basic - Single-service articles not stored inverted or protected from contamination. -styrofoam containers inside dry storage Corrected On-Site

High Priority - Employee/manager began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw shell eggs stored over deli meats inside stand up cooler Corrected On-Site

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. -feta cheese inside reach in cooler -milk inside walk in

Basic - Clean linens stored on floor. -dry storage

Basic - Cleaned and sanitized equipment or utensils not properly stored. -pizza peel stored on top of pizza oven underneath hood

Basic - Cutting board has cut grooves/marks and is no longer cleanable in some areas. -makeline cooler cutting board

Basic - Food not stored at least 6 inches off of the floor inside walk in cooler

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

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable location. -stored in bag hanging on large mixer

Basic - Standing water in bottom of reach-in-cooler. -across from grill

Basic - Water draining onto floor surface. -pipe from under dish sink/dish machine is not correctly aligned with floor drain

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -under 3 compartment sink, pipe is hanging

Intermediate - Handwash sink used for purposes other than handwashing. -plastic jug/container inside hand sink at end of cook line Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Water leaking from pipe and/or faucet/handle. -slow drip from hand sink in prep / warewashing area