BRIDGE TENDER INC

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. Observed Julie S and Jessica S with expired food handlers certification. - From follow-up inspection 2026-02-23: Observed Jessica S with expired food handlers certification at the time of this inspection. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food slicer soiled with food debris. Employee cleaned slicer. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed solo cups being used to dispense seasoning on cooks line. Operator removed solo cup. Corrected On-Site

Basic - Equipment in poor repair. Observed rust pitted surface on bottom shelf of food preparation table at the end of cook line next to flat top grill.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over shredded chicken in the reach-in make station at the end of the cook line. Operator turned moved fish below cooked chicken. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in prep area and in kitchen. Operator replaced both. Corrected On-Site

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

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed building up of lime scale in the dish machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen with build up of excess grease and soil.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf above make table next to clean dishes. Operator removed drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed music speakers on shelf in kitchen next to clean dishes. Operator removed speakers. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clear containers in dish area. Operator was removing containers to be rewarded and sanitized. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Observed bottom shelf of food prep table in kitchen rusted and pitted.

Basic - Food stored on floor. Observed bottled water on floor of beer cooler. Operator moved water off of floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator removed tongs. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in produce cooler.

Basic - Outdoor refuse area not curbed and graded to drain.Observed standing water in dumpster area.

Basic - Outer openings not protected with self-closing doors. Observed exterior door to mop sink from food prep area with out a self closer.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer bucket not a proper strength. Educated operator on proper strength. Operator corrected to 50ppm. Corrected On-Site

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom in front bathroom. Warning - From follow-up inspection 2024-08-28: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: Butter (125F - Hot Holding). Operator stated it had been out for approximately 3hrs. Operator placed item on the flat top. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed a sanitizer bucket stored next to juice and drink mixers at the outside bar. Operator removed the bucket. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed a chlorine sanitizer bucket at 200ppm. Operator corrected the bucket to 100ppm chlorine. Corrected On-Site

Intermediate - Food manager certification expired. 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: Crashade Bush expired 4/26/23. Operation has 5 other up to date certified food managers.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the back bar hand wash sink used to rinse a cup. Operator instructed the employee on where to properly rinse cups. Corrective Action Taken

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. Observed no signed agreements. Had operator sign a copy and emailed them more. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on prep tables in the establishment. Operator moved some drinks. Corrective Action Taken

Basic - Missing drain plug at dumpster. Observed no drain plug for their dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign for the outside bar hand wash sink.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple opened employee drinks in cooler throughout the kitchen. Operator removed some. Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. Observed dust build up on the produce walk in cooler fan covers.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in main kitchen area Walk in cooler cooked paste and and Beef Chili date marked 11/27/23. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded both food items.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area employee placed soiled dishes in dish machine and unloaded with same soiled gloves clean dishes. Educated Person in charge on glove use and hand washing. Employee put soiled dishes back in dish machine,removed soiled gloves, washed hands and put on clean gloves. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in main kitchen area Walk in cooler cooked paste and and Beef Chili date marked 11/27/23. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded both food items.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cooks line in main kitchen area Beef Chili (119F - Hot Holding) Person in charge stated they did not turn on warming unit and it had been in the warming unit for approximately 1 hour. Person in charge put on stove range to reheat. Corrective Action Taken

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. Educated Person in charge. Person in charge printed form and hand employees read and sign. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Basic - 2 Employee with no hair restraint while engaging in food preparation on cooks line. Employee put on hair restraint. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation or handling food with bracelets and watches. Educated Person in charge on Employee wearing jewelry other than a plain ring on their hands/arms while preparing food..

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers and grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed in bar area across from tiki bar soda gun holder soiled with mold like substance. Person in charge cleaned and sanitized holder. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in main kitchen area removed soiled gloves and failed to wash hands. Educated Person in charge on glove use and hand washing. Employee removed soiled gloves,washed hands and put on clean gloves. Corrected On-Site

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. Educated Person in charge on clean up procedures and emailed a copy to Person in charge.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in back kitchen area soiled with mold like substance. Person in charge washed and sanitized can opener. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed water container in Handwashing sink in main kitchen area. Person in charge removed water container. 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. Educated Person in charge and emailed a copy to Person in charge.

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. Observed raw tuna in ROP not opened for thawing. Educated Person in charge . Person in charge cut ROP open. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over grill hood filters soiled with grease.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chilli 47F stored in walk-in cooler overnight, and black beans soup 59F stored in the walk-in cooler from 2 days ago. Operator discarded items.Email cooling procedure handout. Corrective Action Taken

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. Observed concentration of chlorine 10ppm. Operator set up three compartment sink., Corrective Action Taken

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 operator touched the cook noodles without gloves. Operator discarded portion of noodles.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in the kitchen sitting on the cutting board. Operator whisked them out, and sanitized area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw fish in the reach in cooler. Operator placed fish over beef. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed operator touched the cook noodles without gloves. Operator discarded portion of noodles. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chilli 47F stored in walk-in cooler overnight, and black beans soup 59F stored in the walk-in cooler from 2 days ago. Operator discarded items.Email cooling procedure handout.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed holster at soda machine soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed 2 ice machine at the back outside area of the establishment.

Basic - Cutting board has cut marks and is no longer cleanable. Observed some of cutting boards in the kitchen area grooved.

Basic - In-use tongs stored on equipment door handle between uses. Observed 4 tongs. Operator placed tongs to be cleaned. Corrective Action Taken

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 ready 00ppm chlorine. Manager called the technician and set up a sanitizer bay in the three compartment sink. Corrective Action Taken

High Priority - Employee used the bathroom and then handled clean equipment without washing hands upon returning to employee area. Instructed employee and manager on proper hand washing protocol.

High Priority - Raw animal food stored over or with unwashed produce. Eggs stored over unwashed onions in the walk-in cooler. Manager removed the eggs. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat broccoli in the reach in cooler on the cook line. Manager placed the beef below Raw pork the broccoli. Corrected On-Site

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

Basic - Equipment in poor repair. Dish rack in the dishwasher room rusted and pitted.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in cooler in the patio area bar soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water. Manager placed the beef under running water. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Fan guards in the walk-in cooler soiled.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete behind the bar in the patio area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in the kitchen around the cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed chef changed gloves and no Handwashing. Operator stopped chef and explained proper protocol for Handwashing. Chef washed hands and put on clean gloves. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink near dishwasher. Operator filled paper towels dispenser. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap in Handwashing sink by Reach in freezer in main kitchen. Operator filled soap dispenser Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed in both Walk in cooler rusted food shelves.

Basic - Employee eating in a food preparation or other restricted area. Observed beverage on chefs food preparation table. Chef removed beverage Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on 2 food preparation employees. Operator told them to put on a hair net. Employees put on hair nets and washed hands. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on all Reach in cooler and Walk in cooler soiled. Observed floors soiled in both Walk in cooler.

Basic - Unclean building components, attachments or fixtures. Observed air duct across kitchen and mantel soiled with dust and grease. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation