HIDDEN TREASURE RUM BAR & GRILL

High Priority - Live, small flying insects found -bee like insect inside bar area, advising operator of benefits to installing air curtains above windows to help prevent/mitigate flying insects in semi-enclosed areas.

High Priority - Pesticide-emitting strip present in food prep area. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -gravy 125F inside inadequate double boil(lack of volume of water in basin container) for more than 3 hours per manager , manager discarded and replaced Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -trash can placed in front of hand sink at end of cook line Corrected On-Site

Basic - Cup with no handle used to dispense ice. -advised to use ice scoop

Basic - Floor area(s) covered with standing water. -warewashing area in back

Basic - Food not stored at least 6 inches off of the floor. -buckets of ice inside walk in cooler Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. -labels stuck to lexans and other plastic bins in warewashing area

Basic - Screen in window/overhead protection torn/in poor repair. -near ice machine

Basic - Water draining onto floor surface. -from dish machine- not plumbed above/into drain

High Priority - Live, small flying insects found -3 small flies inside prep area outside of kitchen

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -coleslaw, jasmine rice

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -batter station 70F, manager stated using on a rotation based upon time. Provided written time procedures, advised operator that a written policy must be kept on site for using time as public health control

Basic - Equipment in poor repair. -rusted wire racks in air drying station

Basic - Food stored on floor. -bags of ice

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -substance stuck to interior of soda guns behind cone -portions of interior of small ice machine at bar - From follow-up inspection 2025-04-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. -soap dispenser not conveniently located in area around designated hand wash sink in server area - From follow-up inspection 2025-04-02: 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. -amber, larry - From follow-up inspection 2025-04-02: Time Extended

Basic - - From initial inspection : Basic - Flooring in disrepair. -interior dining area, flooring in some areas with apparent water damage - From follow-up inspection 2025-04-02: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -designated handwash sink in server station, sign is not at sink -sink in side prep room next to mechanical slicer - From follow-up inspection 2025-04-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -debris on shelving, side storage room -interior/bottom surface of reach in cooler inside bar - From follow-up inspection 2025-04-02: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -leak under pipe below hand sink at entrance to cookline near back door - From follow-up inspection 2025-04-02: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook handled portioned raw meat prior to changing gloves to finish plating cooked ready to eat food

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards on makeline coolers across from frywrs

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Intermediate - Nonservice animals in the food establishment or on premises. -at bar countertop Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -inside dish pit, manager removed Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -wrist watch worm by cook handling food

Basic - Floor area(s) covered with standing water. -area near 3 compartment

Basic - Floors not maintained smooth and durable. -near dish machine

Basic - Ice buildup in reach-in freezer. -near side door at end of cookline

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up on fan cover above 3 compartment sink

Basic - Water leaking from pipe and/or faucet/handle. -from hose on splitter

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -frozen condensation from air conditioner above stored crab legs, contamination evident. Manager discarded

High Priority - Toxic substance/chemical improperly stored. -bottles of sani tablets stored above hand sink, and next to bottled food stored above lowboy on cookline Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior heads of soda guns in bar

Basic - Carbon dioxide/helium tanks not adequately secured. -old tanks around walk in -some not chained in dry storage

Basic - Ceiling tile/areas with gapsmissing in back.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. -double door near ice machine in back -side door near end of cookline

Basic - Food stored under dripping water line. -crab legs inside walk in freezer. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line

Basic - Old labels stuck to food containers after cleaning.

Basic - Utility lines are unnecessarily exposed in the back prep area.

Basic - Water leaking from pipe and/or faucet/handle. -under hand wink

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee on line touched raw chicken with gloves hand, donned new gloves without washing hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored above desert tray inside short cooler in back. Manager moved. -raw beef above cooked sausage inside walk in cooler, manager corrected Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. -cut tomatoes, coleslaw 45-47F across from cook line. Manager showed temperature log from 11am, advised to monitor line and back up with ice/replace with cold product as needed . Manager iced down seafood, rechecked at 42-43F Sour cream 47F overnight in salad station cooler from overnight, see stop sale. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hush puppies 118-121F, less than 1 hour under heating element across from line. Manager replaced with fresh product. Corrective Action Taken

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -quat 600ppm, manager replaced

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on line

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked by chest freezer, slim jim trash can Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cook line

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.

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

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. Corrected On-Site

Basic - Drain cover(s) missing. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch

Basic - Equipment and utensils not properly air-dried - wet nesting. -wet pans stacked on top of eachother

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

Basic - Floor area(s) covered with standing water. -area near server station in back

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -coffee ground debris on shelving in server area

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sani bucket stored on top of chest freezer

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish dip 48F, manager states less than 1 hour. Loaded well above manufacturer fill line inside pans. Manager lessened batch level and moved into other unit to cool down. Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. -hand sinks used to dump ice/beverages

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. -double swimming doors next to ice machine

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

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2022-07-27: Time Extended

Intermediate - - From initial inspection : Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2022-07-27: Time Extended

Intermediate - - From initial inspection : Intermediate - oyster tags not marked with last date served. - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Floor with large hole/and/or in disrepair. -warewashing area - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -soda gun bolsters -surface of extenguishers -surface of hot holding equipment - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Utility lines are unnecessarily exposed inside ware-washing area - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind cook top - From follow-up inspection 2022-07-27: Time Extended

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -reconstituted batter on line 47F longer than 4 hours stated manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -batter 47F, improperly held above ice bath on line. Longer than 4 hours stated manager, See stop sale Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -prep room in back, orange hose connected to splitter

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -zoto

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

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

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server preparing food wearing watch

Basic - Food stored on floor. -walk in freezer

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. -at end of cookline

Basic - Hole in or other damage to wall. -prep area in back room

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Ice scoop handle in contact with ice. -bar outside

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

Basic - No container installed for catching grease from hood drip tray.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -area surrounding cook top -surface of plastic bins in back near oyster station

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

Basic - Water draining onto floor surface. -dish machine area

Basic - Water leaking from pipe and/or faucet/handle. -hand sink in back of cookline

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

High Priority - Employee washed hands with cold water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk batter in station 55F, 2 hours stated Ged product out, advised to use time controls for food safety.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -spray hose hooked up at prep area in back, Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -backside of slicer blade, old food debris -can opener blade, encrusted

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

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -vents in ceiling in disrepair warewashing area

Basic - Drain cover(s) missing.

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

Basic - Equipment in poor repair. -walk in freezer door

Basic - Floor area(s) covered with standing water. -area in expo room intended to drain water from ice machine into floor drain

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Ice buildup in walk-in freezer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of dish machine

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Water draining onto floor surface. -warewashing area -bar outside, drain hose coming from large blender

Basic - container with no handle used to dispense ice Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. -upstairs office/liquor storage on wall

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2021-08-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2021-08-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2021-08-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -seared ahi tuna Warning - From follow-up inspection 2021-08-27: Time extended for next unannounced inspection, per Amy ZaleskiExtended** Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. - From follow-up inspection 2021-08-27: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets in reach in freezer - From follow-up inspection 2021-08-27: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Grease, debris Under cooking equipment inside kitchen - From follow-up inspection 2021-08-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface of fire extinguishers, dish machine, pvc pipes, equipment lines - From follow-up inspection 2021-08-27: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. -breaded shrimp inside reach in freezer - From follow-up inspection 2021-08-27: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2021-08-27: Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. -from dish machine - From follow-up inspection 2021-08-27: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Frozen thawed peppers and onions 45F in drawer overnight. Operator discarded Warning - From follow-up inspection 2021-07-01: Not using cooler. Manager states waiting on a part. Cut tomatoes 41f,cut tomatoes 42f,hotdogs 41f Cheese 44f,hamburger 46f,beef 47f- employee states took out of cooler while tech was here. Sitting up less than 1 hour. Per manager moved food from another cooler so tech hood look at it. Time Extended - From follow-up inspection 2021-07-06: Sliced cheese 46,45f,beef 46f,beef 42f Admin Complaint