MULLIGANS BEACH HOUSE BAR AND GRILL

High Priority - - From initial inspection : High Priority - 1 Live, small flying insects found at bar - From follow-up inspection 2026-03-25: Time Extended

High Priority - - From initial inspection : 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. Reading 0ppm. Primed and rechecked, reading 0ppm Warning - From follow-up inspection 2026-03-25: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw bacon in walk in cooler Repeat Violation - From follow-up inspection 2026-03-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Bag of onions stored on floor in walk in cooler - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at soda station and at bar - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Heavy build up of grease on cooks line floors and throughout kitchen and dish area. Walk in cooler floors are soiled. Repeat Violation - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer on pantry side. Items are no longer frozen but temperature is maintaining TCS foods at 41f or below Repeat Violation - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up between equipment and old food debris next to reach in freezers Repeat Violation - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple coolers on cooks line have old food debris - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Pantry cooler - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom shelves in walk in cooler - From follow-up inspection 2026-03-25: Time Extended

High Priority - 1 Live, small flying insects found at bar

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. Reading 0ppm. Primed and rechecked, reading 0ppm Warning

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

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1/2 dozen eggs in hotel pan with cracked eggs in pantry cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Employee states items have been in cooler over night cold holding. cooked chicken (60F - Cold Holding); feta (58F - Cold Holding); cut tomatoes (47F - Cold Holding); cooked shrimp (47F - Cold Holding); tuna (49F - Cold Holding); cooked pork (49F - Cold Holding); cooked lobster (49F - Cold Holding); sliced cheese (53F - Cold Holding); shredded cheddar (51F - Cold Holding); blue cheese crumbles (54F - Cold Holding) Warning

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Manager is unsure where tags are

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cooks line are soiled - Can opener blade has old food debris

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

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/ Manager came in Corrected On-Site

Basic - Bag of onions stored on floor in walk in cooler

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. Pantry cooler- Digital display is reading 38f. Ambient temperature with my thermometer is reading 48f Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at soda station and at bar

Basic - Floor soiled/has accumulation of debris. Heavy build up of grease on cooks line floors and throughout kitchen and dish area. Walk in cooler floors are soiled. Repeat Violation

Basic - Ice buildup in reach-in freezer on pantry side. Items are no longer frozen but temperature is maintaining TCS foods at 41f or below Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up between equipment and old food debris next to reach in freezers Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple coolers on cooks line have old food debris

Basic - Standing water in bottom of reach-in-cooler. Pantry cooler

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom shelves in walk in cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef patties stored over raw bacon in walk in cooler Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For breakfast items Emailed to manager Corrective Action Taken

Intermediate - oysters tag removed from original container prior to container being emptied. GM placed tag with oysters on cooks line Corrected On-Site

Basic - 1 Dead roaches on floor in dry storage. Manager cleaned up Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated mold-like substance in dry storage

Basic - Equipment in poor repair. Torn gasket on cook line cooler door and front expo cooler door Repeat Violation

Basic - Floor soiled/has accumulation of debris and grease on cook line. Behind equipment cook line equipment. Manager had employees begin to clean Corrective Action Taken Warning

Basic - Floor tiles missing and/or in disrepair in dry storage. Manager states she has tiles to replace broken ones Corrective Action Taken

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

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line cooler doors have food build up.

Basic - Standing water in floor drain on cooks line that could cause potential sewage back up. No sewage back up observed. Warning

High Priority - - From initial inspection : High Priority - 5 Live, small flying insects found at bar Repeat Violation Admin Complaint - From follow-up inspection 2025-08-14: 2 flies observed Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2025-08-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated employee Warning - From follow-up inspection 2025-08-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. Ice machine ceiling is soiled in mold like substance Repeat Violation Warning - From follow-up inspection 2025-08-14: Time Extended

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/ Warning - From follow-up inspection 2025-08-14: No cfm for establishment 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/ Warning - From follow-up inspection 2025-08-14: No manager for establishment Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Remodel for bar. Establishment has added an ice machine and removed two hand sinks. Bar has one hand sink next to ice machine Warning - From follow-up inspection 2025-08-14: 60 day callback will occur Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. torn gasket on cooler drawer . Missing handle on fryer cooler Lid door is not secure on salad cooler Warning - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cook line floors have heavy grease and old food debris on floor under equipment Warning - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler drawer are soiled Warning - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand sink across from beer walk in cooler is not secured to wall. Expo line hand sink sprays water Warning - From follow-up inspection 2025-08-14: Expo hand sink has been fixed. Back sink still needs to be secured Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Grill cooler walls and shelves have soil residue Repeat Violation Warning - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2025-08-14: Time Extended

High Priority - 5 Live, small flying insects found at bar Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 49 Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked rice in walk in cooler at 49f Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill cooler- Blue cheese crumbles 60f Sliced tomatoes 49f Pico de gallo 63f Shredded cheese 53f White cheddar 62f Ham 52f Cooked onions 52f Sirloin 54f Cut lettuce 53f Ribs 51f All cold holding in cooler overnight. Expo- Cut melon 54f. Cold holding. ; coleslaw (53F - Cold Holding); sour cream (53F - Cold Holding) cold holding for 3 hours. Advised to rapid chill Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated employee Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. Ice machine ceiling is soiled in mold like substance Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Front counter Used as dump sink evidenced by straws in sink Warning

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/ 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/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Remodel for bar. Establishment has added an ice machine and removed two hand sinks. Bar has one hand sink next to ice machine Warning

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. Warning

Intermediate - oysters tag removed from original container prior to container being emptied. Raw shucked oysters in cook line cooler with no tag. Cook was able to get tag from office and place with product Corrected On-Site Repeat Violation Warning

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. Grill cooler on cooks line is ambient 54f. Expo cooler ambient 69f. And has visible ice Repeat Violation Warning

Basic - Equipment in poor repair. torn gasket on cooler drawer . Missing handle on fryer cooler Lid door is not secure on salad cooler Warning

Basic - Floor soiled/has accumulation of debris. Cook line floors have heavy grease and old food debris on floor under equipment Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler drawer are soiled Warning

Basic - Old labels stuck to food containers after cleaning. Old label on lobster sauce in walk in cooler Warning

Basic - Plumbing system in disrepair. Hand sink across from beer walk in cooler is not secured to wall. Expo line hand sink sprays water Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Grill cooler walls and shelves have soil residue Repeat Violation Warning

Basic - Standing water in bottom of reach-in-cooler. Grill line cooler #1 Repeat Violation Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. On cooks line. Cook removed bucket Corrected On-Site Warning

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. Bar reading 0ppm Repeat Violation Admin Complaint

High Priority - Live, small flying insects found 1 live fly at bar. 3 live flies at back door Repeat Violation Admin Complaint

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry cooler ; cut lettuce (48F - Cold Holding); raw chicken (48F - Cold Holding); raw shrimp (48F - Cold Holding); Swai fish (48F - Cold Holding); squid (49F - Cold Holding); pasta (48F); clams (53F - Cold Holding); buttermilk (51F - Cold Holding); half and half (51F - Cold Holding); chopped clams (49F - Cold Holding) Salad cooler - blue cheese 49f cold holding ; sliced tomatoes (61F - Cold Holding); shredded cheese (49F - Cold Holding); cooked lobster (59F - Cold Holding); shredded lettuce (52F - Cold Holding); parm cheese (53F - Cold Holding; cut salad mix (53F - Cold Holding); raw shelled eggs ambient (53F - Cold Holding) Admin Complaint

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Shucked oysters on cooks line reach in cooler. Operator needs to make copy of tag from box in walk in cooler. Educated supervisor Corrective Action Taken Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing tags for January and February

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Scott junks expired 8/28/24

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar

Intermediate - No soap provided at handwash sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cook states breakfast batters are on time plan

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lobster sauce dated 1/16/25. Today is 2/26/25. See stop sale

Basic - Ice bin located at the bar has rotted wood, rusted metal and a red line covered with mold like substance directly above ice bin that should be covered Repeat Violation

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting door. Women's restroom door does not shut

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in ground beef. Large bowl in flour bin Corrected On-Site Repeat Violation

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. Ambient 54° fryer cooler Salad cooler ambient 55°

Basic - Cutting board has cut marks and is no longer cleanable. Cook line cooler cutting boards

Basic - Drain cover(s) missing. At bar and on cooks line pantry side Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at bar Glasses at soda station

Basic - Equipment in poor repair. Torn gasket on fry cooler Hood filter in disrepair on pantry side Repeat Violation

Basic - Floor area(s) covered with standing water. At front servers station and in back storage area next to ice machine

Basic - Floor not cleaned when the least amount of food is exposed. Bar floors have old food debris under equipment . Repeat Violation

Basic - Light not functioning. 2 bulbs out Under hoods Repeat Violation

Basic - Plumbing system in disrepair. Faucet leak at dish sink. Leak under hand sink at dish pit. Leak at wait station hand sink

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooks line fryer cooler interior has mold like substance

Basic - Standing water in bottom of reach-in-cooler. In fryer cooler and 2 door reach in across from fryers

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. At front counter Corrected On-Site Repeat Violation

High Priority - 3 Live, small flying insects at bar area.

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. Bar 0 ppm 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 over bacon on the walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned bowls of cut melon stored above cooler not directly in refrigerator found at 50F. Recommend to rapid chill. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By hand sink in the back prep area

Intermediate - Cook line cutting boards soiled. Ice machines soiled around shoot

Intermediate - Handwash sink not accessible for employee use at all times. Servers area hand sink has silverware being stored. 2 hand sinks at the bar are shut off due to being plumbed.

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used to store bottle brushes

Intermediate - No soap provided at handwash sink. Bar

Intermediate - Oysters tag removed from original container prior to container being emptied. Corrected On-Site Repeat Violation

Basic - Bag n box soda stored on floor. Corrected On-Site Repeat Violation

Basic - Bowl used to scoop coleslaw. Corrected On-Site

Basic - Clean bowls not stored inverted or in a protected manner. Corrective Action Taken

Basic - Drain cover(s) missing. Bar

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at the bar.

Basic - Floor area(s) covered with standing water. Wait station, cook line, dish washing area.

Basic - Gaskets on fry cooler soiled.

Basic - Hole in wall under hand sink on expo line

Basic - Hood filters in pantry area in disrepair.

Basic - Ice bin located at the bar, there appears to be rotted wood, rusted metal and a red line covered with mold like substance directly above ice bin that should be covered.

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - Interior of oven has heavy build up.

Basic - Light not functioning on cook line, back prep line, server station.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar

Basic - Old food stuck to clean cups at the server station.

Basic - Plumbing system in disrepair under 3 bay propped up by a floor jack.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Cook line

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

Basic - Under equipment on cook line soiled. Bar behind equipment is debris and broken glass.

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

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flies in bar area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1.Opened Raw ground beef in same pan as opened ham in walk in cooler 2.Partially cooked chicken wings over grouper in reach in cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issued for: Cooked chicken -74-54° Sliced cheese -59 ° Fish dip -47 ° Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese crumbles 54° Coleslaw 46° Pineapple salsa 45° Cooked chicken 74-54° Sliced cheese 59 ° Fish dip 47° Wasabi cream 52° Cheddar cheese shredded 55° Manager stated items were made 3 hours ago. Advised to rapid chill ° Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Establishment is partially cooking chicken wings without a written procedure. Provided form to manager Corrective Action Taken

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

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. Denham

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

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. Cooler next to fryers not keeping food cold

Basic - Dead roaches on premises. 1 dead roach on cooks line. Manager cleaned up. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooler Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Under freezer next to fryers

Basic - Food stored on floor. Celery in walk in cooler Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cooks line Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple coolers soiled with slime like residue

Basic - Old labels stuck to food containers after cleaning. Old Swai label on container of ribs in reach in cooler Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked beef and deli meat in walk in cooler. Moved to properly store. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked spinach 52f. Feta cheese 51f. On cutting board at cook line for 1 hour. Added to time temperature control during inspection. Corrective Action Taken Repeat Violation Warning

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. Provided new 3 page time as a public health control form and reviewed with manager to replace 2 page form which is not including some items. No times for melted butter or pooled eggs out for 1 hour. Added cooked spinach and feta cheese and all time stamped. Form is incomplete. New form completed during inspection.Corrective Action Taken Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can at back kitchen and items in sink at dish station. All moved. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Cut fruit in wait station hand sink. Disposed of and sink cleaned. Corrected On-Site Repeat Violation Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs under eggs Benedict have no asterisk or disclosure. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At multiple hand wash stations. Provided. Corrected On-Site Warning

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. Home of training multiple certificates expired. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in butter. Removed. Corrected On-Site Repeat Violation Warning

Basic - Buildup of grease/ food debris/soil residue on equipment behind cook line. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. At dry storage ice machine room. Warning

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. Thawed fish in packages with label to open before thawing. All opened. Corrected On-Site Warning

Basic - Floor area(s) covered with standing soiled water. At ice machine area. Warning

Basic - Floors not constructed to be easily cleanable. Broken tiles at ice machine room. Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line. Removed. Corrected On-Site Warning

Basic - Interior of microwave has accumulation of black substance/grease/food debris. At cook line. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At kitchen and cook line. Repeat Violation Warning

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

Basic - Old labels stuck to food containers after cleaning. Labels removed. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Build up of food and grease behind cook line and dish machine. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths on cutting boards. Moved to sanitizer. Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Moved to shelf. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees slaw (56°F - Cold Holding); blue cheese (54°F - Cold Holding); cooked onions (59°F - Cold Holding); raw shrimp (56°F - Cold Holding); sliced ham (56°F - Cold Holding); Plant Foods (59°F - Cold Holding); salmon,raw hamburger, corn beef (58°F - Cold Holding) in bottom of cooler overnight stop sale cooke$ shrimp 45°f ,cooked lobster 59°f in prep cooler over night stop sale Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) talk freezer cooks line soiled 2)cutting boards all 3)dicers 4)both ice machine soiled

Intermediate - Spray bottle containing toxic substance not labeled. Sani bottle

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Expo station hot water handle broken

Basic - Accumulation of debris inside and exterior warewashing machine.

Basic - Bowl or other container with no handle used to dispense food.plastic cup utilized to scoop ice in bar area Corrected On-Site

Basic - Ceiling tile missing.storage area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) covered with standing water. In dry storage area ice machine over producing ice

Basic - Floors not maintained smooth and durable. 1)Back area dry storage 2)cracked tile in server area causing standing water

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. By bar and dishwasher

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) heavy grease under flat grills cooks line 2)shelf up under drink station server area

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.server station Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. 1)Prep area reach inn 2)beer cooler