CRISP N GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed squeeze bottles blue cheese dressing (70F - Cold Holding); ranch (67F - Cold Holding) on counter at room temperature per operator held out of temperature less than 2 hours. Operator items placed in a container of ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit fried chicken (96-118F - Hot Holding) per operator held out of temperature less than 30 minutes. Operator voluntarily discarded. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen area Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. Back kitchen area Repeat Violation

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

Basic - Buildup of food debris/soil residue on equipment door handles. All reach in coolers

Basic - Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2024

Basic - Employees with no hair restraint while engaging in food preparation.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on Traulsen reach in cooler soiled with grease, food debris, dirt, slime or dust.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom shelf or Traulsen reach in cooler have accumulation of raw chicken juice.

Basic - Stored food not covered. Observed sliced tomatoes, American cheese, peppers and onions not covered in padela reach in cooler. Repeat Violation

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

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Traulsen single door reach in Warning - From follow-up inspection 2025-10-16: At time of callback inspection still observed Time Extended

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear kitchen and front counter. Repeat Violation

Intermediate - No soap provided at handwash sink. Rear kitchen

Basic - Buildup of food debris/soil residue on equipment door handles. Traulsen reach in Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest storing French fries

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in salt bag the scoop handle in contact with the salt.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Plumbing system in disrepair. Observed all three drain pipes water leaking into buckets at three compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. Observed styrofoam cups next to microwave not stored inverted or protected from contamination.

Basic - Stored food not covered. Observed a container of mozzarella sticks and fries not covered in true reach in freezer. Observed chopped onions,chopped peppers and sliced tomatoes not covered in padela reach in cooler.

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

Basic - Working containers of food flour removed from original container not identified by common name underneath prep table Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024. Operator renewed during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed 32 ounce measuring cup in hand washing sink at front counter. Operator removed. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dispenser jammed in unisex bathroom

Intermediate - Spray bottle containing toxic sanitizer substance not labeled.

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

Basic - Bowl or other container with no handle used to dispense food. Observed scoop with no handle used to dispense fries in true reach in freezer.

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from an unenclosed coffee cup at prep station.

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer not all products commercially packaged. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container in hand washing sink located next to three compartment sink. Operator removed. Corrected On-Site

Intermediate - Lack of toilet tissue at each toilet. Unisex bathroom.

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

Intermediate - No soap provided at handwash sink. Rear of kitchen.

Intermediate - Spray bottle containing toxic sanitizer substance not labeled.

Basic - Buildup of food debris/soil residue on equipment door handles. Traulsen reach in next to breading station. Repeat Violation

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

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Plumbing system in disrepair. Cold water handle on hand washing sink located by three compartment sink.

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. Warning - From follow-up inspection 2024-10-18: At time of callback inspection still observed Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on motak and traulsen reach in coolers soiled with grease, food debris, dirt, slime or dust. Warning - From follow-up inspection 2024-10-18: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board and prep table soiled not in use at back kitchen area. Operator cleaned during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips within establishment.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles of cooler doors throughout kitchen area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor next to mop bucket in back kitchen area. Operator hung correctly. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed a working bin of flour not in original container not labeled. Operator labeled. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with chemical with not label. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Employee removed. Corrected On-Site

Basic - Food stored on floor. Observed in storage area, bag of rice on floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup in both top door reach-in freezers.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in reach-in freezer, employee's opened drink.

Basic - Single-service articles not stored inverted or protected from contamination. Observed at front area, prep area, and back storage area, single serve containers and cups not inverted. Operator inverted. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed in reach-in cooler, uncovered containers of onions, peppers, and raw chicken. Operator covered. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop sitting in mop bucket, not in use.

Basic - Working containers of food removed from original container not identified by common name. Observed working bins of sugar, rice, and flour not in original packaging and not identified with the common name of the food

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over onions and cheese in two door reach in cooler. Operator removed. 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. ground beef (46F - Cold Holding); sliced cheese (46F - Cold Holding) in two door reach in cooler. Operator states food not prepped or portioned today. Food items in unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground beef (46F - Cold Holding); sliced cheese (46F - Cold Holding) in two door reach in cooler. Operator states food not prepped or portioned today. Food items in unit overnight.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer-quaternary.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at front.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.

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