HURRICANE GRILL & WINGS

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee put gloves on without washing hands. Manager intervened. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings at 107°. 108°. In fryer basket. made at 12:30 pm Items placed on Time Temperature Controlled for Safety. Corrective Action Taken

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. No employee training on about 16 employee.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles in kitchen by prep. Dusty ceiling tiles. Dining room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep tables. Moved by manager Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket , hat on prep area. Moved by manager.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : Dry rack. Moved by manager for cleaning. Corrective Action Taken

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with lables still on : prep line.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor. Bar area. Moved by manager. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of Drawer Cooler.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Leftover chili from last night at 95°. Started at 10:30. Manager rapidly reheated chili to185°. 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 available.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for one employee ( cook)

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty/soiled ceiling tiles. Kitchen and bar area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container on prep table. Moved by manager. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone cellphone in box of single service gloves at prep line. Moved by manager. Employee. ELL phone charger over single service items. Prep line. Moved by manager. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food : panko. At dry goods. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at kitchen Hand Wash Sink. Replaced by manger. 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. Slaw in walk in cooler incorrectly date marked 2/12/25. Should be 1/12/25 per Person In Charge. Marked correctly by manger. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by single service. Kitchen. Moved by manager Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer floor.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop container. Cleaned by manager. Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food : panko.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vent / filter. Kitchen.

Basic - Floor area(s) covered with standing water. Standing water on floor by wait-station. Cleaned by manager. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food residue buildup on exterior lid of panko container. Cleaned by manager. Corrected On-Site

Basic - Plumbing system in disrepair. Pipe under prep sink opposite walk in cooler does not align with drain causing water to flow onto kitchen floor.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employees handling/ cutting lemons with bare hand contact. Manager intervened. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler by cookline: Raw chicken 55°. Hamburger 55°. Raw fish 55°. Sliced cheese 55°. Per Person In Charge all items placed about 11 am. Items iced down by manager. Corrective Action Taken

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Food service employees with long fingernails handling food containers , food items.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawer cooler not holding foods to 41° or below.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Minor leak at Hand wash sink by walk in cooler.

Basic - Floor area(s) covered with standing water. Standing water on floor by Ice machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.

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 - Handwash sink used for purposes other than handwashing. Bar Hand Wash Sink with numerous utensils in it. Moved by manager. Corrected On-Site

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by cleaned pans. Dry rack area. Moved by manager. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauce hot holding at 115f. Reheated to 170f by manger. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Containers of Par cooked chicken wings with no labeling /documentation. Reach in cooler by prep line. Marked by manger. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in spices. Moved by manager Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing over restaurant utensils on rack. Moved by manager. Employee cell phone on prep table. Moved by manager. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled holder. Moved by manager Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gaskets to reach in coolers. Kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled reach in cooler gaskets. Kitchen. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.

Basic - Single-service articles improperly stored. Boxed single service items on floor by dry goods. Moved by manager. Corrected On-Site

Basic - Stored food not covered. Uncovered lemons I walk in cooler. Covered by manger. Corrected On-Site Repeat Violation

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Container of par cooked chicken wings in reach in cooler with no marking / identification.

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Container of par cooked chicken wings in reach in cooler with no marking / identification.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar.

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand wash sink blocked by box of tomato in Hand wash sink. Moved by manager.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at rear kitchen.

Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in sauce , spice. Moved by manager Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table in kitchen. Moved by manager. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep employee with bracelet.

Basic - Floor area(s) covered with standing water. Standing water on floor by Ice machine. Water overflowing water from Ice machine.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled container. Moved by manager. Corrective Action Taken

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. End line reach in cooler with torn gaskets. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers. cookline.

Basic - Stored food not covered. Uncovered container of cooked rice in walk in cooler. Covered by manger.