SHORE DOGS GRILL

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insects in prep area. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-24

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili hot holding in steam table at 119F, per employee less than 2 hours, temperature increased during inspection. Corrective Action Taken

Intermediate - Handwash sink in prep area unusable due to disconnected pipe under sink, and items stored in sink. Employee reconnected pipe and removed items from sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink. Restocked at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. At prep area hand wash sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on cook line. Employee relocated drink at time of inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Grease/residue on shelves in upright reach in cooler.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall constructed of card board and duct tape to fill gap between bread cooler and door frame.

Portable fire extinguisher missing from its designated location. Missing by side door to parking lot. Portable fire extinguisher gauge in red zone. Extinguisher behind bar in over charge zone. For reporting purposes only.

Intermediate - - From initial inspection : 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. Observed 1 server and 1 cook at time of inspection. Warning - From follow-up inspection 2023-09-26: Observed one employee done but not all completed yet. Will extend. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hot dogs and burger Patties held under time on cook line not marked. Marked at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dishes and papers stored in prep area handwash sink. All items removed at time of inspection. Corrected On-Site

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. Observed 1 server and 1 cook at time of inspection. Warning

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 bartender and 1 server working at time of inspection, no proof they have been informed of reporting requirements. Employee signed form at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink in prep/dish room. Restocked at time of inspection. 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. Tuna dip made 7-22-23 lacking a current label. Labeled with new date at time of inspection. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Mold like substance in side bucket used for storing ice scoop. Employee cleaned items at time of inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old label on smoked tuna dip with date of 7-11-23. Employee states label is old, Tuna dip made 7-22-23. Old label removed at time of inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer solution in bar three compartment sink tested at 0ppm. Employee added more sanitizer to solution. Retested at 150ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over shredded cheese in kitchen split freezer/fridge. Employee moved eggs to bottom at time of inspection. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1 live behind steam table. Warning

Basic - Black mold like substance on clean dish racks by kitchen three compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over shredded cheese. Raw bacon over cooked gyro meat. Items rearranged at time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Expo make table: shredded cheese 60F, shredded lettuce 60F, cut tomatoes 60F, per operator over 4 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo make table: shredded cheese 60F, shredded lettuce 60F, cut tomatoes 60F, per operator over 4 hours. See stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: Cooked burger patties 114F, cooked bratwurst 116F, operator switched to Time as a Public Health Control, provided Time as a Public Health Control form to operator, food marked at time of inspection.