HIDEAWAY BEACH CLUB

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler vegetable soup (55F - Cooling). The vegetable soup is date marked 4/22. See stop sale. Warning - From follow-up inspection 2026-05-01: In the walk in cooler 48 quarts of beef stock 50F cooling. Per operator the beef stock was prepared the previous evening. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler vegetable soup (55F - Cooling). The vegetable soup is date marked 4/22. See stop sale. Warning - From follow-up inspection 2026-05-01: In the walk in cooler 48 quarts of beef stock 50F cooling. Per operator the beef stock was prepared the previous evening. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ceiling of the ice machine. Warning - From follow-up inspection 2026-05-01: There is a black mold like substance on the ceiling of the ice machine. Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. There are mussel tags with no date marking.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on top of a make table cooler on the cook line. Operator removed the cell phone. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw beef is stored on salami. Operator moved the raw beef to proper storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef us stored with whole muscle meat in the walk-in cooler. Operator moved items to proper storage.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler raw ground beef is stored on top of raw oysters. Operator moved the ground bedf to proper storage. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector provided the operator with the oyster advisory. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a old like substance inside the crushed ice machine in the salad station.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the pantry coleslaw (47F - Cold Holding); cut melon (49F - Cold Holding) . Operator states that items are less than four hours. Operator moved contents to the walk-in cooler. Corrective Action Taken Warning - From follow-up inspection 2023-10-13: Sour cream 44F cold holding, coleslaw 47F cold holding. Operator states that items have been in the make table cooler less than four hours, contents moved to the walk-in cooler. Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning - From follow-up inspection 2023-10-13: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the double door make table at the entrance to the pantry station, coleslaw (48F - Cold Holding); cut melon (45F - Cold Holding). Items had been in the make table cooler since the previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the double door make table at the entrance to the pantry station, coleslaw (48F - Cold Holding); cut melon (45F - Cold Holding). Items had been in the make table cooler since the previous day. See stop sale.

Basic - Food stored on floor. There is an open bag of flour on the floor in the kitchen. Operator moved the flour from the floor. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the two door make table at the entrance to the pantry area, cut melon (45F - Cold Holding); coleslaw (45F - Cold Holding). Per operator items have been in the make table cooler longer than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door make table at the entrance to the pantry area, cut melon (45F - Cold Holding); coleslaw (45F - Cold Holding). Per operator items have been in the make table cooler longer than four hours. See stop sale.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector printed the operator a copy of the oyster advisory. Operator placed the advisory at the host stand. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 119F). Operator set up the quaternary sanitizer in the triple sink. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tomato sauce date marked 11 days ago in walk-in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tomato sauce date marked 11 days ago in walk-in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle on top of the dishwasher. Operator labeled the chemical spray bottle. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from oven door handles on the cook line. Operator removed the tongs from the oven door handle. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed one dented 46 ounce can on V8 vegetable juice on the can rack in the dry storage area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a splitter added to the faucet at the mop sink with no vacuum breakers.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinara sauce in the walk-in cooler with no date marking. Per operator the marinara was prepared more than 24 hours ago. Operator date marked the marinara sauce. Corrected On-Site

Basic - Ceiling tile missing. Observed ceiling tiles missing by the ice machine, in the mop sink room, in the service area, at the end of the back cook line. This is a repeat violation from 3/4/2021. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at the hand washing sink in the salad prep area.