RACING NORTH TURN BEACH BAR AND GRILL

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -3 compartment sink inside bar registered at 0ppm, employee refilled basin with 400ppm quat Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding); dairy based sauce (51F - Cold Holding); portioned shredded lobster meat (48F - Cold Holding); sliced tomatoes (48F - Cooling); swiss cheese (44F - Cold Holding) inside top section of lowboy cooler at cookline across from cookline equipment, less than 2 hours per employee.Warning Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hush puppies 118F, pan not adequately covered under heating element above. Less than 1 hour Warning

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

Basic - Condensation or other drainage not disposed of according to law. -condensation from air vent near steamers in back causing a sanitary nuisance with a fast drip of condensation into hand washing sink

Basic - Equipment in poor repair. -lid at end of cookline

Basic - Exterior door has a gap at the threshold that opens to the outside. -single door in back prep area leading outside, small gap in bottom right corner

Basic - Floor area(s) covered with standing water. -cookline/near back prep area. Some standing water retaining inside broken floor tiles

Basic - Floor soiled/has accumulation of debris. -grout areas in back prep area

Basic - Floor tiles missing and/or in disrepair. -area near walk in cooler in front of 2 door refrigerator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface of bin containing clean linens/aprons in outside storage area -exterior front side of 2 door freezer near wall in cooler, area above doors

Basic - Outer openings of establishment cannot be properly sealed when not in operation. -affecting storage area containing extra

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

Basic - Water leaking from pipe and/or faucet/handle. -server station outside near bar, hand sink

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile bowing/evidence of water damage in back prep area near dish machine Warning - From follow-up inspection 2025-10-21: -ceiling tiles above air vent inside lobby with mold like substance -air vents near ceiling inside lobby -time extended 7 days per Amy zaleski Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents inside lobby area outside of kitchen -vent to air unit next to rapid steamers in prep area in back -air vents inside kitchen -black substance on ceiling tiles in back ware washing/prep area Warning - From follow-up inspection 2025-10-21: -time extended 7 days per Amy zaleski Time Extended

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile bowing/evidence of water damage in back prep area near dish machine Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents inside lobby area outside of kitchen -vent to air unit next to rapid steamers in prep area in back -air vents inside kitchen -black substance on ceiling tiles in back ware washing/prep area Warning

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2025-07-23: Time extended next day, stop sale issued on multiple items inside sandwich cooler across from grill Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shrimp, grouper 44F, lowboy below flat grill less than 1 hour - upright cooler: oysters on half shell 49F; chopped lettuce 52F; onion herb butter 49F; cheesecake 46F; see stop sale - salad prep cooler: boiled eggs 47F; Warning - From follow-up inspection 2025-07-23: Operator currently using other coolers while waiting on repairs/replacement units. -sandwich cooler separated from units observed during inital inspection with high temperatures. Time extended next day. Sliced tomatoes 49Fcoleslaw 45F, lettuce 49F, cheese 51F, cheese 49F Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, residue, or soil. - can opener - cutting boards - From follow-up inspection 2025-07-23: -time extended 7 days Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris/residue on dish racks. - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-07-23: Time extended 7 days Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - dish machine area - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. - coating peeling on cooler racks- unit across from fryers - tape used to repair lid on cooler across from fryers - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - prep area - storage room near salad walk in cooler - From follow-up inspection 2025-07-23: Time extended 7 days Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below equipment - From follow-up inspection 2025-07-23: Time extended 7 days Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. - salad walk in cooler - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - walk in cooler shelves - exterior of fryers - exterior of rolling food bins - shelf below slicer table - shelf where fan is stored, side of cookline - back side of slicer - fan at cookline high shelf - backside of waffle irons - exterior of tortilla bin - From follow-up inspection 2025-07-23: -time extended 7 days Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind fryers - hood - From follow-up inspection 2025-07-23: Time extended 7 days Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. - 3 compartment sink - From follow-up inspection 2025-07-23: Time Extended

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. - dishwasher Warning

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. - employees lower arm contacting food while stirring sauce- gloves not long enough to cover portion of arm contacting food; Warning

High Priority - Live, small flying insects found - 2 flying insects in salad prep area

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. - shrimp, grouper 44F, lowboy below flat grill less than 1 hour - upright cooler: oysters on half shell 49F; chopped lettuce 52F; onion herb butter 49F; cheesecake 46F; see stop sale - salad prep cooler: boiled eggs 47F; Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - onions 125, peppers 115-125F; at cookine shelf under hood; onions, 115-119F; scrambled eggs, 119F, shelf between cookline and expediting area than 1 hour. Corrective action taken: time plan implemented Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - quat tested over 500 ppm;

Intermediate - Food-contact surface soiled with food debris, residue, or soil. - can opener - cutting boards

Basic - Accumulation of debris/residue on dish racks.

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

Basic - Condensation or other drainage not disposed of according to law. - salad walk in unit draining onto floor

Basic - Cove molding at floor/wall juncture broken/missing. - dish machine area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - purse on shelf below salad prep table

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

Basic - Employee with damaged apron. Coating peeling.

Basic - Equipment in poor repair. - coating peeling on cooler racks- unit across from fryers - tape used to repair lid on cooler across from fryers

Basic - Floor area(s) covered with standing water. - prep area - storage room near salad walk in cooler

Basic - Floor soiled/has accumulation of debris. - below equipment

Basic - Food stored on floor. - cases of food just delivered stored on soiled floor

Basic - Ice scoop handle in contact with ice. Bar. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. - knives Corrected On-Site

Basic - Interior of oven/microwave has heavy accumulation of black substance/grease/food debris. - salad prep area

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. - salad walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - walk in cooler shelves - exterior of fryers - exterior of rolling food bins - shelf below slicer table - shelf where fan is stored, side of cookline - back side of slicer - fan at cookline high shelf - backside of waffle irons - exterior of tortilla bin

Basic - Old labels stuck to food containers after cleaning.

Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. - side storage area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind fryers - hood

Basic - Water leaking from pipe and/or faucet/handle. - 3 compartment sink

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

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -sink in prep area near rapid steamers - From follow-up inspection 2024-02-27: Time Extended - From follow-up inspection 2024-02-29: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches near steamer at end of prep area, around tabletop hot holding equipment containing foor Admin Complaint - From follow-up inspection 2024-02-27: -1 live roach on floor under steam station equipment at end of kitchen -1 live roach on side of tabletop containing steamers -1 live roach under steamers. Manager had employees break down station and clean equipment/tables/surfaces during inspection Manager stated pest control activity occurred prior night, advised to followup Admin Complaint Corrective Action Taken - From follow-up inspection 2024-02-29: 1 live roach on top of cooler near steamer station, 1 live roach on floor around steamer station. Manager stated pest control on site last night, repeated treatments ongoing as needed. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw grouper, 45-50F inside top section of cooler at end of cookline. Manager added ice to pan of raw fish. -raw fish 49-50F , raw beef 51F under grill inside drawer.(all cold holding) Repeat Violation Admin Complaint - From follow-up inspection 2024-02-27: Raw beef 45F, raw shrimp 46F under grill inside drawer. Person in charge stated reloaded less than 2 hours prior. Manager swapped with cold product from walk in cooler to allow for proper cooling from ambient temperature. Person in charge also stated icing down in drawer to prevent rise in temperatures inside drawer Admin Complaint Corrective Action Taken - From follow-up inspection 2024-02-29: -raw fish 41-43F, raw fish 41F, raw fish 61F, raw beef 60F. See stop sale on fish. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hush puppies (125F - Hot Holding), queso 125F hot holding less than 1 hour, manager reheated to 165F for hot holding Repeat Violation Admin Complaint - From follow-up inspection 2024-02-27: Hush puppies 121F, not being held under element, manager discarded and stated will leave under warmer or otherwise held at 135F or above Admin Complaint - From follow-up inspection 2024-02-29: -marinara 125-159F, manager reheated to 165F Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -behind prep area that connects to hallway, behind racks of lexans - From follow-up inspection 2024-02-27: Time Extended - From follow-up inspection 2024-02-29: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - From follow-up inspection 2024-02-27: Time Extended - From follow-up inspection 2024-02-29: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -back prep area that connects to open hallway - From follow-up inspection 2024-02-27: Time Extended - From follow-up inspection 2024-02-29: Time Extended

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -sink in prep area near rapid steamers - From follow-up inspection 2024-02-27: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches near steamer at end of prep area, around tabletop hot holding equipment containing foor Admin Complaint - From follow-up inspection 2024-02-27: -1 live roach on floor under steam station equipment at end of kitchen -1 live roach on side of tabletop containing steamers -1 live roach under steamers. Manager had employees break down station and clean equipment/tables/surfaces during inspection Manager stated pest control activity occurred prior night, advised to followup Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw grouper, 45-50F inside top section of cooler at end of cookline. Manager added ice to pan of raw fish. -raw fish 49-50F , raw beef 51F under grill inside drawer.(all cold holding) Repeat Violation Admin Complaint - From follow-up inspection 2024-02-27: Raw beef 45F, raw shrimp 46F under grill inside drawer. Person in charge stated reloaded less than 2 hours prior. Manager swapped with cold product from walk in cooler to allow for proper cooling from ambient temperature. Person in charge also stated icing down in drawer to prevent rise in temperatures inside drawer Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hush puppies (125F - Hot Holding), queso 125F hot holding less than 1 hour, manager reheated to 165F for hot holding Repeat Violation Admin Complaint - From follow-up inspection 2024-02-27: Hush puppies 121F, not being held under element, manager discarded and stated will leave under warmer or otherwise held at 135F or above Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards across from grill -grill surface - From follow-up inspection 2024-02-27: Time Extended

Basic - - From initial inspection : Basic - Clean equipment stored next to handwash/food preparation sink exposed to splash. -mechanical slicer located directly next to hand sink in back prep area, advised to install splash guard if keeping location of slicer - From follow-up inspection 2024-02-27: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -behind prep area that connects to hallway, behind racks of lexans - From follow-up inspection 2024-02-27: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. -1 dead roach next to stacked plates under rapid steamer inside prep area in back -2 dead roaches on floor next to wall by cooler in orep area -3 dead roaches -2 dead insects underneath microwave in back prep area Corrected On-Site - From follow-up inspection 2024-02-27: 3 dead roaches under rapid steamers inside kitchen Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - From follow-up inspection 2024-02-27: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -prep area underneath equipment -cookline -server area - From follow-up inspection 2024-02-27: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -back prep area that connects to open hallway - From follow-up inspection 2024-02-27: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -cookline - From follow-up inspection 2024-02-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dry storage shelving - From follow-up inspection 2024-02-27: Time Extended

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -sink in prep area near rapid steamers

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee touched raw shrimp while sautéing on grill prior to plating cooke food without washing hands. Advised to use utensils to avoid contact with raw food if needing to plate cooked, ready to eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw grouper stored above portioned cooked lobster inside walk in cooler on shelf Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches near steamer at end of prep area, around tabletop hot holding equipment containing foor Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw grouper, 45-50F inside top section of cooler at end of cookline. Manager added ice to pan of raw fish. -raw fish 49-50F , raw beef 51F under grill inside drawer.(all cold holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hush puppies (125F - Hot Holding), queso 125F hot holding less than 1 hour, manager reheated to 165F for hot holding Repeat Violation Admin Complaint

High Priority - wastewater backing up through floor drain. -floor drain backing up from underneath prep sink in back corner of prep area next to rapid steamers. Drain lines for rapid steamers are currently settled inside of drain submerged with wastewater. -manager having employees clear drain line and affected area with wastewater pooled on floor. -drain line to sink cleared during inspection Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards across from grill -grill surface

Intermediate - Handwash sink not accessible for employee use at all times. -handsink not accessible in prep area due to filled drain line from rapid steamers into floor drain

Basic - Clean equipment stored next to handwash/food preparation sink exposed to splash. -mechanical slicer located directly next to hand sink in back prep area, advised to install splash guard if keeping location of slicer

Basic - Clean plates and utensils not separated from soiled plates

Basic - Cove molding at floor/wall juncture broken/missing. -behind prep area that connects to hallway, behind racks of lexans

Basic - Dead roaches on premises. -1 dead roach next to stacked plates under rapid steamer inside prep area in back -2 dead roaches on floor next to wall by cooler in orep area -3 dead roaches -2 dead insects underneath microwave in back prep area Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -cook line prep table Corrected On-Site

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

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Floor soiled/has accumulation of debris. -prep area underneath equipment -cookline -server area

Basic - Hole in or other damage to wall. -back prep area that connects to open hallway

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

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -in back at hand sink in prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dry storage shelving

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sani bucket stored on cutting board next to fish station

Basic - Stored food not covered. -inside dry storage

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked pork 68-118F in center, cooling for less than 3 hours inside deep container left covered inside walk in cooler. Manager transferred to sheet pan and placed inside freezer. Rechecked 30 minutes later at 51-70F incenter. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in handling clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher, discussion with manager about deficiency for hand sinks at dish pit

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies inside back prep area above prep table near back door Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw oysters on half shell stored above deserts inside cooler across from salad station Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -dense/deep pans, covered Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -raw/undercooked poke tuna items on menu without indicator to consumer advisory at bottom of menu 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.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. -salad station, manager states planned repair/planing for cutting boards

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of microwave Corrected On-Site

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

Basic - Food stored on floor. -inside walk in

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -diced tomatoes across from steamer station in back corner Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover used inside prep area -slicer guard -surface area of mixer above bowl

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flies around prep table next to onion on cutting board -2 flies around cook line Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cut tomatoes, coleslaw, shreddee cheese, cut lettuce, cut peppers . -raw oysters at steam station Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese, cut lettuce, cut peppers, dairy sauce made with inside cooler across from stove with no lid all 46-55F, loaded on line longer than 4 hours prior stated employees and manager. -raw oysters at steam station, 55-60F on half shell in oyster steam station, longer than 4 hours stated by staff. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -cut tomatoes, coleslaw 50F Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Small Cutting board in back.

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

Intermediate - No tag on/for original container of raw, in-shell oysters. See stop sale. Warning

Intermediate - oyster tags not all marked with last date served.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -unit across from stove Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -in back prep area

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

High Priority - Drink stored in ice used for drinks. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -replaced gloves after handling raw seafood without washing hands to work with cooked food. Warning

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. -dishwasher Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

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. -milk inside cooler in back -milk inside cooler in bar Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -surface area partially above mixer bowl with debris -ice bin in back Warning

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Warning

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

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. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in oyster station, 91F Warning

Basic - Ceiling tile partially exposing ventilation on cook line Warning

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -bracelets, watches on employees handling food Warning

Basic - Food stored on floor. -inside walk in Warning

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -spoon resting in food on line Warning

Basic - Molding/floor/wall juncture in disrepair -door frame area of rear/side door Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface area around nozzles in server station -soda gun holsters inside bar Warning

Basic - Open dumpster lid. Warning

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

Basic - Wiping cloth sanitizing solution stored on the floor. Warning