ELEVEN SOUTH

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler Mushroom Cream dated 2-3-2025,Chicken Salad dated 2-4-2025,Potato salad dated 2-3-2025,Avocado cream dated 1-25-2025, Honey Sanbal sauce dated 2-4-2025.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed scallops in drawer cooler lined with paper towels labeled cleaning. Employee removed paper towels from scallop container. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containing disinfectant stored on prep table. Employee removed and stored properly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed employee hand sink with water pitcher stored in. Manager removed and stored properly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing disinfectant without label. Employee placed label on spray bottle. Corrected On-Site Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored prep table in kitchen. Employee removed and stored properly. Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holders in bar area soiled. Employee cleaned during inspection. Corrected On-Site

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. Observed some Required employee training expired.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of cleaner with out label. Employee placed label on spray bottle. Corrected On-Site

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of back door.

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tong on oven door handle. Employee removed and stored properly. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed on cook line New York strip steaks lined with non food grade towel. Chef removed towel from drawer lining steaks. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Butter nut purée dated 3-25-2024 in walk in cooler. See stop sale Purée made with real butter. Repeat Violation Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line deeply grooved. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled. Observed filters over grill area soiled. Repeat Violation

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Employee touched face/hair and then engaged in food preparation. Manager advised employee of proper hand washing.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk-in cooler fresh garlic and oil dated 10-26-23. See stop sale. Observed in walk-in cooler grand Mainer used for baking dated 10-26-2023. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese olive in bar area at 58F. Employee placed blue cheese olives out at 11 am. Employee placed more ice under blue cheese olives.

Basic - Cutting board has cut marks and is no longer cleanable. Observed flip top cooler cutting boards deeply grooved.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on prep tables in kitchen. Manager removed drinks and stored properly.

Basic - Employee eating while preparing food. Observed employee eating while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers on drying storage rack wet nesting. Manager spoke to employee regarding wet nesting. Corrective Action Taken

Basic - Food stored on floor. Observed case of ketchup stored on floor of storage room. Observed cases of food in walk-in freezer stored on floor. Manager had employee remove and store properly. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler door gasket soiled. Observed reach in cooler door gaskets soiled on cook line. Repeat Violation

High Priority - Displayed food not properly protected from contamination. Display peeled oranges not covered while being stored on bar counter right next to costumers. After reviewing with manager he covered oranges. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects on cook line near salad station.

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 and the time removed from temperature control cannot be determined. Butter held under time control on cook line not time marked. Chef stated butter was taking out of the cooler 30 minutes ago. Cook properly time marked butter. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducting ROP onsite for cooked prime rib, cooked vegetables and raw steaks with no approved HACCP plan. Chef stated food is date marked and hold for a total of 7 days after it is reduced oxygen packaged. Reviewed policy with chef and owner.

Intermediate - Establishment advertised fresh juice, but juice was not prepared from original fruit. Dine in menus and online menu advertises fresh orange juice for the sawgrass cocktail. Bartender stated they use bottle juice not fresh juice. After reviewed with owner he removed the word fresh from both menus and reprinted new dine in menus. Corrected On-Site

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment conducting ROP onsite for cooked prime rib and cooked vegetables with no approved variance from the division. Chef stated food is date marked and hold for a total of 7 days after it is reduced oxygen packaged. Reviewed policy with chef and owner.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in appetizer station, and salad station stained and with deep cut marks that are no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Some hood filters soiled on cook line.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Trays of uncovered raw breaded chicken stored over bags of cooked meatballs in walk in freezer. Manager properly separated food. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards with deep cut marks that are no longer cleanable in pantry station and main app station on cook line.

Basic - Dead roaches on premises. Dead roach behind soda machine in server station. Manager cleaned dead roach. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled under dishmachine and in bar area.

Basic - Floor tiles missing and/or in disrepair. Floor tiles in disrepair in bar area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between coolers in dessert area. Reviewed policy with manager.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of app cooler on cook line. Manager cleaned water. Corrected On-Site

Basic - Stored food not covered. 1. Stored chicken stock, vegetable soup not covered in walk in cooler. 2. Stored ice cream, and tray of raspberries not covered in walk in freezer. Manager covered food in walk in cooler and walk in freezer. Corrected On-Site

Basic - Walk-in freezer shelves with rust that has pitted the surface.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw salmon then raw beef then cooked beef without hand wash nor glove change. Cooked beef was discarded. See stop sale.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 1/3 pan of cooked beef discarded after cook contaminated product with soiled gloves. Employee was observed touching raw salmon and raw beef prior to the cooked beef.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. In walk in cooler 8 quart container of ceviche using undercooked shrimp. Manager does not have a parasite destruction readily available. Chef stated that shrimp is cooked to an internal temperature of 130°F for 15 minutes. Manager provide parasite destruction letter during inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler ceviche using undercooked shrimp stored over raw tuna use for tuna tartare. Manager properly separated food. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach in cooler across from stove top on cook line. sliced cheese (55°F - Cold Holding); raw chicken (48°F - Cold Holding); raw scallops (50°F - Cold Holding); raw salmon (48°F - Cold Holding); raw beef (48°F - Cold Holding); deli turkey (48°F - Cold Holding). Manager stated that food items had recently been stocked and used bags of ice to reduce temperature. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed at spicket on rear of building.

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. Most employee certificates expired between March and June 2021

Basic - Carbon dioxide/helium tanks not adequately secured. In closet with ice machine. Tanks not tethered securely. Manager properly secured with a chain. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Small moveable cutting board on rear prep surface near walk in cooler is no longer cleanable. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Chef on cook line with no hair restraint while cooking food. Repeat Violation

Basic - Food stored on floor. Box of shrimp on floor on walk in freezer. In walk in cooler a shallow 1/2 pan of pound cake on the floor beneath wheeled rack. Manager relocated to appropriate storage locations. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors throughout kitchen not sealed. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of sugar beneath prep surface near dish area not labeled. Manager properly labeled container Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live small flying insects in kitchen area near salad station. Warning - From follow-up inspection 2021-07-21: 2 live small flying insects in bar area. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vents soiled throughout kitchen. Warning - From follow-up inspection 2021-07-21: AC vents still the same. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line have deep cut marks. Warning - From follow-up inspection 2021-07-21: Cutting boards still stained Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing a watch while preparing food. Reviewed policy with chef. Warning - From follow-up inspection 2021-07-21: Employee still wearing a watch while preparing food. Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Chef with no hair restraint while preparing food on cook line. Reviewed policy with chef. Warning - From follow-up inspection 2021-07-21: Employee still with no hair restraint while preparing food on cook line. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor throughout kitchen and warewashing area. Repeat Violation Warning - From follow-up inspection 2021-07-21: Floor still unsealed. Time Extended

Basic - - From initial inspection : Basic - Walk-in freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2021-07-21: Shelves are rusted. Time Extended