THE BRASS TAP

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator sending all glassware to kitchen to be properly sanitized. Corrective Action Taken Warning

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. Observed server touching lemons for guests drink. Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed cook pulling chicken wings out of oven cooked chicken wings (135F - Cooking). Operator confirmed chicken wings are cooked from raw and are partially cooked. Establishment has no written procedures on file. Provided operator with proper procedures paperwork. Corrective Action Taken Warning

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Warning

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

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 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. Warning

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance above ice machine and back kitchen area. Warning

Basic - Floor tiles missing and/or in disrepair in beer cooler at bar. Warning

Basic - Food not stored at least 6 inches off of the floor. Boxes of chicken tenders on floor in freezer. Warning

Basic - No handwashing sign provided at a hand sink used by food employees by prep area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above grill in kitchen. Warning

Basic - Single-service articles improperly stored. Unwrapped straws on bar within guests reach. Warning

Basic - Water draining onto floor surface in front of hand sink. Warning

Basic - Worn, torn and/or soiled floors/carpeting. Heavy build up of food debris and grease on cook line. Warning

Intermediate - - From initial inspection : Intermediate - Food service manager Austin not certified within 30 days of employment. 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 stated he had been employed more than 30 days. Warning - From follow-up inspection 2025-07-31: Time extended for 60 days from initial inspection. 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/ Observed one Manager, two cooks, one bartender and three servers on duty during the visit with no Certified Food Protection Manager on site. Warning - From follow-up inspection 2025-07-31: Time extended for 60 days from initial inspection. Time Extended

Intermediate - Food service manager Austin not certified within 30 days of employment. 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 stated he had been employed more than 30 days. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large can opener blade had heavy food build-up. This should be kept clean in order to avoid introducing bacteria into cans when opening. 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/ Observed one Manager, two cooks, one bartender and three servers on duty during the visit with no Certified Food Protection Manager on site. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Recommended using a pump bottle of soap until dispenser can be repaired/replaced. Warning

Intermediate - Spray bottle containing toxic substance not labeled: unlabeled spray bottle containing pinkish liquid observed at the server station and one at the bar. Educated Operator that all chemicals must be labeled. Warning

Basic - Ceiling, upper wall and vent above large ice machine had heavy dust build-up. Fan guards in the walk-in cooler had heavy dust build-up. Explained the importance of keeping these clean in order to prevent environmental contamination of food. Warning

Basic - Ice bucket stored on floor between uses. Manager on Duty hung buckets on the wall. Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer on the cook line. Fan completely iced over. Explained to Operator that proper maintenance of food equipment will help prevent break down. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Blue plastic ice scoop holster at the server station contained black mold-like substance. Scoop was removed to the dish area. Recommended putting scoop and holster on nightly cleaning list. Corrected On-Site Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop was stored in standing water at 74F on the cook line. Explained proper storage to cook staff. Scoop was removed to dish area. Corrective Action Taken Warning

Basic - Silverware/utensils stored upright with the food-contact surface up, held as clean on the clean dish shelving in the dish area. Explained proper storage to Manager on Duty. Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Triple Sink (Quaternary 0ppm); Dishwasher (Temperature 150F). Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Dispenser at triple sink not dispensing solution. Since dishwasher was also not working, educated Operators and helped set up and test using chlorine. Triple Sink (Quaternary 0ppm); Dishwasher (Temperature 150F) Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Package of skirt steak and package of ground beef stored in the same container in the walk-in cooler. Operator moved to proper storage. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at the cook line had ice in the basin, indicating use as a dump sink. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink by the large ice machine. Operator turned on the valve and restored hot water. Corrected On-Site Warning

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop at server station stored in a soiled holster. Recommended adding this item to daily closing duties. Repeat Violation Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Machine behind the bar tested 0 ppm. Primed and reran machine then testing at 100 ppm.. Dishwasher (Chlorine 0 ppm); Dishwasher (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink by large ice machine had the ice scoop stored on the faucet and handles.

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.

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. Provided copies to Operator, who signed during the visit. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Holsters for the soda guns at the bar observed to have heavy slimy build-up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind the dish machine.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 small flying insects around dry storage spice shelves at far end cook line prep corner. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top part cook line left reach-in cooler:; sour cream (46F - Cold Holding); sliced tomatoes (47F - Cold Holding); shredded cheddar (50F - Cold Holding) per operator for three hours. Operator moved all items to walk-in cooler for quick cooling and spoke with technician about maintenance. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on cook line counter next to to go containers. Operator moved to separate location. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, missing one vacuum breaker.

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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Operator began reviewing with employees, one filled out at time of inspection. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents and surrounding tiles in back of kitchen.