THE GRAND RESTAURANT & LOUNGE

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. Empty bucket of sanitizer connected to dishwasher. Manager placed a full bucket of sanitizer to dishwasher. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Moldy can of pineapple chunks. Rotten milk dated 10/09/2025.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored overtop green beans inside reach in cooler on cooks line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef raw chicken cooked crab all stored in same pan inside reach in cooler on cooks line.

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

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/

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

Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink in kitchen area. Employee placed soap at handwashing sink. 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. No dates on any food in kitchen.

Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin. Manager removed bowl.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table in kitchen area.

Basic - Food stored on floor. Fryer oil and soy sauce stored on floor on cooks line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer door handle on cooks line.

Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board. Chef removed cloth and placed in dirty rag bin. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in front counter area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet cloths stored on food preparation table.