BAREFOOT ON THE BEACH

High Priority - Approximately 20 live , small flying insects and approximately 30 insect larvae found in reach in beer cooler at open air bar. Employee states unit is unused and cans of beer contained inside are to be discarded. Employee discarded beers, cleaned interior of cooler and removed all insects and insect larvae during inspection.. Admin Complaint

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm chlorine and 0ppm quaternary sanitizer. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove hot holding: Macaroni and cheese 130F, per employee, item holding on stove approximately 1.5 hours. Employee increased heat in double boiler during inspection and reheated to 176F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles at bar soiled. Bartender cleaned at time of inspection. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certification for person in charge Angela Barkman. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Fry station reach in cooler door handles soiled.

Basic - Current Hotel and Restaurant license not displayed. Displaying license that expired 6-1-25

Basic - Employee beverage container on side of make table on cook line. Drinks removed during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones and bracelet on cook line prep table. Items removed during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer back splash and splash guards soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of beer cooler at bar soiled. Employee cleaned interior of cooler during inspection. Corrected On-Site

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cabbage 45F, American cheese 45F, feta cheese 45F, cream cheese 45F, shredded lettuce 46F, per employee items in walk-in overnight, see stop sale. Cabbage slaw 47F at 3:45, per manager item in walk-in since approximately 8:00am

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cabbage 45F, American cheese 45F, feta cheese 45F, cream cheese 45F, shredded lettuce 46F, per employee items in walk-in overnight, see stop sale. Cabbage slaw 47F at 3:45, per manager item in walk-in since approximately 8:00am Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Tuna dip made using precooked cold tuna prepared at 12:30pm 48F at 4:40 see stop sale.

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. Tuna dip made using precooked cold tuna prepared at 12:30pm 48F at 4:40 see stop sale.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 2 cooks, 1 server, and 1 bartender.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents soiled over heat lamp area in kitchen. Walk-in cooler fan guard soiled. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Manager located and posted license during inspection. Corrected On-Site

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

Basic - Equipment in poor repair. Observe scratched non stick pans.

Basic - Exterior door has a gap at the threshold that opens to the outside. Under both doors to kitchen.

Basic - Ice buildup in walk-in freezer on back of fan unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on cook line reach in cooler gaskets.

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

Basic - Worn, torn and/or soiled floors/carpeting. Floor in walk-in cooler n disrepair.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed hamburgers stored over ranch dressing in walk 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 - 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. Repeat Violation Warning

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.

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in kitchen. Employee found hand soap bottle and put at hand wash sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with build up of mold like substance. Also ice scoops at bar stored in holders with food residue.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in kitchen with a build up of dust on them as well as ceiling tiles. Also one ceiling tile missing over food prep 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. Observed thawed mahi mahi with no hole in package but instructions on package.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in kitchen with build up of liquid substance. Also reach in coolers at bar.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee return from outside and begin handling clean dishes, no hand wash. Discussed with employee, employee washed hands. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies in kitchen. Repeat violation from 6-21-23. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken tenders stored over ranch dressing, and raw mahi stored over cooked chicken wings. Items rearranged appropriately during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers: cooked chicken wings 48F, raw chicken 47F, per cook over night, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers: cooked chicken wings 48F, raw chicken 47F, per cook over night, 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. Heat lamp hot holding: cooked potatoes 111F, less than 1 hour per employee. Reheated in fryer at time of inspection. Corrected On-Site Warning

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up on dried grease on interior on flyers. Build up of residue in groves of soda gun nozzle.

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. Per manager 2 bartenders hired over 60 days, no proof of food handler training. Warning

Basic - Condensation or other drainage not disposed of according to law. Observed condensation dripping from AC vents in kitchen, dripping on floor and expo table. No contamination observed.

Basic - Equipment in poor repair. Prep sink split on the side.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of food debris on fry station cart. Mold like substance on interior of soda gun holster at bar.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed live flying insects in the kitchen as follows: 15 on metal food storage containers located above triple sink 3 on single serve clam shell trays 1 on wiping cloth located on make table 2 on make table And 8 in dry storage room Admin Complaint

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. This inspector provided handout during inspection.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

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. This inspector provided DBPR form HR 5030-103 during inspection. Warning

Basic - No Heimlich maneuver/choking sign posted. This inspector provided handout during inspection.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe into bucket under triple sink in kitchen.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken 51F, salmon dip 49F, and beef seasoned 55F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken 51F, salmon dip 49F, and beef seasoned 55F. Warning

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling in kitchen with dust and debris around the vents.

Basic - Food stored on floor. Observed pickles stored in floor of walk in cooler.

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

Basic - Unnecessary items/unused equipment on the premises. Observed trash and used equipment discarded on side of restaurant.

Basic - Waste line missing at soda gun holster. Observed no soda line on three soda gun holsters at bar.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above crab cakes in walk in cooler. Also observed raw marinated chicken stored on top of crab cake in reach in cooler on cook line. Manager moved chicken to bottom. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no date on oyster tags.

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. Warning

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

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used in seasoning bin. Manager removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed employee cell phone on prep table. Manager removed. Corrected On-Site

Basic - Single-service articles improperly stored. Observed plastic cups on floor behind bar.