THE SOUTH SIDE GRILLE

High Priority - Chlorine sanitizer in bucket not at proper minimum strength. Sanitizer at 200ppm. Person in charge removed and remade. Tests @ 75ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Right cooler; fish 52F, chicken 44F, mahi 48F, shrimp 49F, wings 44F, mozzarella 52F; ( - Cold Holding) Left cooler; prime rib 55F, mushrooms 48F, onions 48F, cheese 48F, sliced cheese 52F, sauerkraut 52F, eggs 59F, rice 54F, pasta 49F, burgers 44F, wahoo 47F; ( - Cold Holding) All items in coolers overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right cooler; fish 52F, chicken 44F, mahi 48F, shrimp 49F, wings 44F, mozzarella 52F; ( - Cold Holding) Left cooler; prime rib 55F, mushrooms 48F, onions 48F, cheese 48F, sliced cheese 52F, sauerkraut 52F, eggs 59F, rice 54F, pasta 49F, burgers 44F, wahoo 47F; ( - Cold Holding) All items in cooler overnight. Repeat Violation Admin Complaint

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. Missing on fries. Person in charge time stamped. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled.

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. Some training is missing.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Valve is cut off. Per person in charge it's not working.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on counter. Person in charge removed. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Excess grease on floor behind cook line.

Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging on oven. Person in charge removed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in cooler. Person in charge removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In right cooler. Water in bottom. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Both employees did not wash their hands before begining work. Addressed immediately and everyone waited until where returned with soap to wash hands. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi thawing in bag in reach in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In left reach in cooler; cream 48F; ( - Cold Holding). Rice, pasta 48F. #1; prime rib, meatloaf 48F; ( - Cold Holding) In cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fries sitting under cook line 58F. Fries placed on time control. In left reach in cooler; cream 48F; ( - Cold Holding). Rice, pasta 48F. #1; prime rib, meatloaf 48F; ( - Cold Holding) In cooler overnight. Admin Complaint

Intermediate - No soap provided at handwash sink. No soap at either hand washing sink. Had to wait until the got soap to wash hands. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Under hand washing sink in dish area. Repeat Violation

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. Mahi thawing in sealed bag.

Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding on cookline.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on left side of kitchen is grooved.

Basic - Equipment in poor repair. Gaskets on both right and left reach in cooler are torn.

Basic - Floor tiles missing and/or in disrepair. Bar floor tiles are cracked.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves are soiled.

Basic - Standing water in bottom of reach-in-cooler. Cooler on right side has standing water on bottom shelf. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain in front of hand washing sink is clogged.

Observed electrical wiring in disrepair. For reporting purposes only. Electrical out missing plate. In kitchen.

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a CFM. Warning - From follow-up inspection 2024-07-19: Time extended. Time Extended

Intermediate - - From initial inspection : 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/ Establishment does not have a cFM. Warning - From follow-up inspection 2024-07-19: Time extended. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in kitchen and 4 in dry storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish in water in bags 82F. In cooler overnight; Cheese 58F, sauerkraut 53F, meatloaf 59F, tomatoes 58F, 1/2&1/2 69F, pork 65F, rice 59F; mashed potatoes 74F, beef 54, burgers 54F, prime rib 56F, meat 53F ( - Cold Holding) In 2nd reach in cooler overnight; lettuce 49F, salsa 44F, mozzarella 45F, tomatoes 47F, slaw 50F, ribs 46F, chicken, fish 45F, roast beef 44F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish in water in bags 82F. In cooler overnight; Cheese 58F, sauerkraut 53F, meatloaf 59F, tomatoes 58F, 1/2&1/2 69F, pork 65F, rice 59F; mashed potatoes 74F, beef 54, burgers 54F, prime rib 56F, meat 53F ( - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a CFM. Warning

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/ Establishment does not have a cFM. Warning

Intermediate - Spray bottle containing toxic substance not labeled. At server side.. person in charge labeled. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Fish in water in bags 82F. No longer frozen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled rags on make tables. Person in charge discarded rags.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, grouper, mahi, chicken, slaw, tomatoes, lettuce 47F-51F; ( - Cold Holding). On top next to fryer; batter 62F In make #2; Prime rib, steak, burgers 43F, roast beef 45F, butter 47F,onions 45F; ( - Cold Holding) In walk in cooler; Roast beef 55F, cheese 47F, turkey, ham 55F; ( - Cold Holding) Warning - From follow-up inspection 2023-07-13: Fish 42F, Cole slaw 45F. Tomatoes 42F, wings 44F, mahi 45F In make #2; butter 45F, prime rib 45F. In walk in cooler; ham, roast beef, turkey, cheese 45F. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna, grouper, mahi, chicken, slaw, tomatoes, lettuce 47F-51F; ( - Cold Holding). On top next to fryer; batter 62F In make #2; Prime rib, steak, burgers 43F, roast beef 45F, butter 47F,onions 45F; ( - Cold Holding) In walk in cooler; Roast beef 55F, cheese 47F, turkey, ham 55F; ( - Cold Holding) Warning - From follow-up inspection 2023-07-13: Fish 42F, Cole slaw 45F. Tomatoes 42F, wings 44F, mahi 45F In make #2; butter 45F, prime rib 45F. In walk in cooler; ham, roast beef, turkey, cheese 45F. Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in kitchen. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer in dry storage; raw sausage over broccoli. Repeat Violation Warning

High Priority - Stop Sale issued due to adulteration of food product. Cheese in walk in cooler is moldy.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, grouper, mahi, chicken, slaw, tomatoes, lettuce 47F-51F; ( - Cold Holding). On top next to fryer; batter 62F In make #2; Prime rib, steak, burgers 43F, roast beef 45F, butter 47F,onions 45F; ( - Cold Holding) In walk in cooler; Roast beef 55F, cheese 47F, turkey, ham 55F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna, grouper, mahi, chicken, slaw, tomatoes, lettuce 47F-51F; ( - Cold Holding). On top next to fryer; batter 62F In make #2; Prime rib, steak, burgers 43F, roast beef 45F, butter 47F,onions 45F; ( - Cold Holding) In walk in cooler; Roast beef 55F, cheese 47F, turkey, ham 55F; ( - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Repeat Violation

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. Missing training for some employees.

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. Walk in cooler is 44F, reach in cooler #1 is 47-51F, and reach in cooler #2 is 45F. Both coolers have water in them.

Basic - Equipment in poor repair. Both coolers have torn gaskets on cookline.

Basic - Food stored on floor. Oil on floor by kitchen hand washing sink. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven doors. Person in charge removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. All coolers on line are dirty. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in both coolers on cookline. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.

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. Dish machine sanitizer tests at 0ppm. Person in charge set up 3compartment sink. Tested at 200ppm. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Philly cheese steak over butter in white reach in cooler. In storage; pork over calamari. In storage; scallops over bread. Repeat Violation

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. Missing on egg batter on cookline. Person in charge time stamped. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dishwasher has mold on lines.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prime rib, creamer, roast beef, cheese not dated.

Intermediate - Spray bottle containing toxic substance not labeled. One at server station, one at bar not labeled. Person in charge labeled both. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at either hand washing sink in kitchen. Repeat Violation Warning

Basic - Drain cover(s) missing. Missing under 3 compartment sink.

Basic - Floor not cleaned when the least amount of food is exposed. Floor under 3 compartment sink has grease.

Basic - Food stored on floor. In storage unit outside; oil on floor.

Basic - Ice bucket/shovel stored on case of beer between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.

Basic - Standing water in bottom of reach-in-cooler. Both reach in coolers on cook line have standing water in them. Repeat Violation

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make 1; tomatoes, slaw, onions, wings, shrimp, fish 49-56; ( - Cold Holding) Make 2; roast beef, butter, eggs, onions, cheese, prime rib, tuna, blue cheese, onion and peppers 49-55F; ( - Cold Holding) Small 2 door; taco meat, aus jus, refried beans 52F; ( - Cold Holding). Warning - From follow-up inspection 2022-07-19: Make 2; roast beef, butter, eggs, onions, cheese, prime rib, tuna, blue cheese, onion and peppers 49-55F; ( - Cold Holding) Small 2 door; taco meat, aus jus, refried beans 52F; ( - Cold Holding). See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make 1; tomatoes, slaw, onions, wings, shrimp, fish 49-56; ( - Cold Holding) Make 2; roast beef, butter, eggs, onions, cheese, prime rib, tuna, blue cheese, onion and peppers 49-55F; ( - Cold Holding) Small 2 door; taco meat, aus jus, refried beans 52F; ( - Cold Holding). Admin Complaint - From follow-up inspection 2022-07-19: Make #1 salsa, wings 43F Make #2; steak, prime rib, turkey,burgers, pasta 46F, salsa, cheese, slice cheese, tomatoes, butter, roast beef 50F Small make; turkey, roast beef 47F. Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies in kitchen by dishwasher. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over clams. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make 1; tomatoes, slaw, onions, wings, shrimp, fish 49-56°; ( - Cold Holding) Make 2; roast beef, butter, eggs, onions, cheese, prime rib, tuna, blue cheese, onion and peppers 49-55F; ( - Cold Holding) Small 2 door; taco meat, aus jus, refried beans 52F; ( - Cold Holding). Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make 1; tomatoes, slaw, onions, wings, shrimp, fish 49-56°; ( - Cold Holding) Make 2; roast beef, butter, eggs, onions, cheese, prime rib, tuna, blue cheese, onion and peppers 49-55F; ( - Cold Holding) Small 2 door; taco meat, aus jus, refried beans 52F; ( - Cold Holding). Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled with food debris.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar not labeled. Person in charge labeled. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from oven doors. Person in charge removed tongs. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Water in make 1 and 2. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw sausage stored over package of hot dogs. Person in charge rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler Gravy, ham, cheese, peppers, cheese, (45-52F - Cold Holding). Person in charge states has been out of temperature for approximately 3 hours. Person in charge states unit was unplugged overnight. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bibb outside of back door with black hose attached.

Intermediate - Handwash sink used for purposes other than handwashing. Fish thawing in hand wash sink in kitchen during inspection. Person in charge removed. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash sink by dishmachine. Person in charge provided. Corrected On-Site

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. At the time of inspection person in charge unable to provide proof of training for employee who has been working at establishment for 5 months. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottle in establishment without labels. Person in charge began labeling. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink in bar area due to it running continuously when turned on. Person in charge turned on during inspection. Corrective Action Taken

Basic - Ceiling tile missing. To the left of the cookline.

Basic - Food stored on floor. In storage area potatoes, cases of oil stored on the floor. In walk in cooler bucket of pickles stored on the floor. Person in charge began raising. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler/ walk in cooler. At reach in cooler closest to steam table. At reach in cooler in bar area. At walk in cooler water on the floor. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in hand wash sink during inspection. Person in charge moved to reach in cooler. Corrected On-Site

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. At time of inspection dishmachine tests at 0ppm. Person in charge tried to prime and tested at 0ppm again. Repair service on site during inspection. Retested at 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop cooler across from cooktop, Fish, Chicken, Cheese, Tomatoes,Shrimp, (46-50°F - Cold Holding) In sliding door sauce cooler Sour Cream, Butter (49-59°F - Cold Holding). Person in charge states items were added at 11. Person in charge began icing items down, moving to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At time of inspection potatoes 110°F, discussed importance of stirring items with operator. Warning

Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by ice in hand wash sink at bar area. Container stored in hand wash sink in kitchen. Person in charge removed items. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. At time of inspection person in charge unable to provide proof of manager training. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection, operator unable to provide chlorine test strips.

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. At time of inspection person in charge unable to provide proof of training for some employees

Basic - Bowl or other container with no handle used to dispense food. Multiple bulk items with bowl with no handle as scoop. Person in charge removed. Corrected On-Site

Basic - Faucet/handle at plumbing fixture in disrepair. At hand wash sink in dish area and in kitchen, hot water handle not functioning. Person in charge fixed during inspection. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Knives at cook line stored in sanitizer. Person in charge removed items. Corrected On-Site

Basic - Outer openings of establishment cannot be properly sealed when not in operation. At storage shed light visible where doors meet. Person in charge purchased weather stripping during inspection. Corrective Action Taken

Basic - Standing water in bottom of cooler. At the bottom of reach in cooler across from cooktop and in the walk in cooler, water on the bottom of unit.