EATON'S BEACH SANDBAR & GRILL

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. 0 ppm, employee attempted to refresh then 0 ppm. Repeat Violation Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee tied apron then put on gloves without washing hands. Male employee touched employee drink then continued to put on gloves and cook without washing hands. Repeat Violation Admin Complaint

High Priority - Live, small flying insects found Five flies in kitchen and dish area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: Egg wash 55F placed in ice bath 4+ hours prior. In server station: blue cheese 67F. Double panned, manager stated it was in unit overnight. 2.) Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding cabinet on cook line: pork 124-128F and Rice 110-116F. Both items have been in unit 4+ hours. Reach in alto sham does not have gaskets.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: Egg wash 55F placed in ice bath 4+ hours prior. In server station: blue cheese 67F. Double panned, manager stated it was in unit overnight. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. 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 in cooler at downstairs bar with no date marked. Unable to determine when it was opened.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding cabinet on cook line: pork 124-128F and Rice 110-116F. Both items have been in unit 4+ hours. Reach in alto sham does not have gaskets. Repeat Violation Admin Complaint

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 in cooler at downstairs bar with no date marked. Unable to determine when it was opened. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris Interior of ice machine lid soiled with mold like substance. Interior of oven soiled with grease and food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sink in downstairs bar used as a dump sink by bar tender. Pitcher in hand wash sink on cook line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device, soap, or handwashing sign provided at handwash sink. Handwashing sink at downstairs bar missing all items. Repeat Violation

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided in orange serve safe food safety training.

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

Basic - Ceiling/ceiling and/or floor tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under prep table on cook line soiled with grease. Vents and tiles soiled with dust on cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One on cutting board on cook line. One on prep table near ice machine. Manager removed. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Unopened drink in reach in cooler in server station. Manager removed. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line. Put on guard during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf. Repeat Violation

Basic - Equipment in poor repair. Duct tape on door on downstairs ice machine. Alto sham missing gasket on cook line. Broken container in use with fish in walk in cooler. Repeat Violation

Basic - Floor area(s) covered with standing water. In walk in cooler.

Basic - Food stored on floor. Several cases of food on floor in walk in freezer. Manager picked up cases. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice at downstairs bar. Manager removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior top of ice bin near walk in cooler soiled with mold like substance. Shelf at end of cook line soiled with dust. Around gaskets in server station soiled with slimy substance. Repeat Violation

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Bags of beans and soup cooked then placed in sealed bags and cooled in ice bath are not labeled with production date and time. Manager stated all bags were made yesterday.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: unwashed cantaloupes and pineapples on shelf over sliced tomatoes and lettuce. Manager moved to proper order. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line. Manager picked up. Corrected On-Site

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Male employee cooking fish on cook line not aware of required cooking temperature of fish. Fish was cooked to 136F. Placed back on grill then 158F. 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. 0 ppm. No chemical in machine. Chemical was changed and reran then 100 ppm. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Female employee rubbed hands together for 6 seconds when washing her hands. Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee adjusted glasses numerous times with gloved hands then continued to cook without washing hands. Female employee wiped face then continued to make drinks without washing hands. Female employee adjusted glasses on face with gloved hands then continued to prepare portion cups of dressing without washing hands. Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One male employee adjusted pants and continued working without washing hands. One male employee touched apron then continued to make food without washing hands Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee picked up trash from floor then discarded and continued to portion food without changing gloves and washing hands. Repeat Violation Admin Complaint

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. Female employee scooped ice for drink out of bin with red cup.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line: raw fish on shelf over pickles. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table: tomatoes 69F. Peas 75F. Chicken wings 68F. Fish 60F. Stop sale issued on all due to temperature in unit not being monitored for more than 4 hours. In reach in hot holding case on cook line: pork 117F. Rice 116F. Cutting board holding beef blocking air flow in unit. Gaskets torn near two bottom shelves, items in unit more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath on cook line: egg wash 47-50F. Extra ice was added and replaced with new batch. In reach in cooler under breading station: chicken 45-46F. Door was not closed fully. Ice bags were added. In reach in make table: tomatoes 69F. Peas 75F. Chicken wings 68F. Fish 60F. Stop sale issued on all due to temperature in unit not being monitored for more than 4 hours. In ice bath near pass thru: Cole slaw 62F. Ice added to bath. In walk in cooler: ham 46F. Chicken 46F. Shrimp 50F. Red beans 49F. Butter 48F. Door to walk in freezer was propped open and multiple items were moved into freezer. 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. In reach in hot holding case on cook line: pork 117F. Rice 116F. Cutting board holding beef blocking air flow in unit. Gaskets torn near two bottom shelves. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb near downstairs kitchen. Hose Bibb on hose attachment side of splitter

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Male employee cooking fish on cook line not aware of required cooking temperature of fish. Fish was cooked to 136F. Placed back on grill then 158F. Repeat Violation Admin Complaint

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee scooping ice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at end of bar soiled with brown dry substance. Interior of ice bin near downstairs bar soiled with pink slime substance. Interior of ice machine in downstairs bar has black substance on top wall. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher of water in sink at end of cook line. Trash can in front of sink at kitchen entrance. Repeat Violation

Intermediate - No soap provided at handwash sink. Sink in downstairs bar. 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. Reach in cooler on cook line has an ambient temperature of 70F. Stop sale issued on all Time/Tempurature Control for Safety food in unit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on top of prep table near steam table on cook line. One drink on top of cutting board.

Basic - Employee eating in a food preparation or other restricted area. Male employee eating food while walking through cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of yogurt and body armor drink on shelf over dressing in reach in cooler in server station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two phones on cutting board.

Basic - Equipment in poor repair. Gaskets and handle broken on reach in hot box. Cutting boards have deep grooves and are no longer smooth and easily cleanable. Several in use containers have broken lids. Walk in cooler has water dripping from condenser on top of speed racks.

Basic - Floor soiled/has accumulation of debris. Behind ice machine and fountain machine at downstairs bar several pieces of paper and food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door of upstairs ice machine soiled with mold like substance.

Basic - Single-service articles improperly stored. Coffee/tea filters not protected and trays not inverted on shelf over drink station in kitchen.

Basic - Soiled dry wiping cloth in use. Several soiled towels in kitchen area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In reach in salad cooler: unwashed berries on shelf over bags of lettuce.

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/. Hand sink on end of partition wall in downstairs bar area. Hand sink near ware wash area missing. Downstairs bar has been expanded. Warning - From follow-up inspection 2023-09-05: No change, plans from 9/20/2023 do not accurately reflect bar. Ice bin, fountain, and hand sink are in reverse order. No hand sink under bar. Partition wall added with hand sink. Time Extended - From follow-up inspection 2023-10-11: Application #1567442 submitted 10/4/2023 to plan review. 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/. Hand sink on end of partition wall in downstairs bar area. Hand sink near ware wash area missing. Downstairs bar has been expanded. Warning - From follow-up inspection 2023-09-05: No change, plans from 9/20/2023 do not accurately reflect bar. Ice bin, fountain, and hand sink are in reverse order. No hand sink under bar. Partition wall added with hand sink. Time Extended

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issued for butter at 86F, On counter over four hours. Stop sale issued for tomatoes 60F, unable to determine when removed from temperature control.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 66F in server station. Manager stated they were out for two hours then voluntarily discarded. Tomatoes 60F in ice bath with melted ice on cookline. Manager unable to determine how long tomatoes were there, then discarded. Stop sale issued.Corrective Action Taken Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On table on cookline: pan of butter 86F. Stop sale issued.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine in downstairs bar soiled with black substance.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in ware wash area missing. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Male employee filled tray of water at hand sink. Male employee wet towel in sink on cookline. Repeat Violation

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/. Hand sink on end of partition wall in downstairs bar area. Hand sink near ware wash area missing. Downstairs bar has been expanded. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical in ware wash area with no label. Manager labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at sink in downstairs bar. Manager turned on during this inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup in bacon. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. One large tank outside near back door.

Basic - Cloth used as a food-contact surface. In use knives on cookline sitting on dry towel. Manager moved. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Posted license is from 6/1/23.

Basic - Cutting board has cut marks and is no longer cleanable. One board on cookline.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on cookline. All were moved. Corrected On-Site Repeat Violation

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

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Manager stated filters are being cleaned.

Basic - Food stored in a prohibited area. Unwashed produce on shelf over cut tomatoes in walk in cooler. Personal ice cream on shelf over food to be served to the public, manager. Over. Bag in a box sodas on floor near bag in a box shelf. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in cooler in server station.

Basic - Old labels stuck to food containers after cleaning. Clean pans on clean dish shelf.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. One on floor on cookline. One on prep table in server station. Manager moved all. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Faucet on hand sink will not turn off water.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the prep area four flying insects

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw chicken wings above lettuce, also raw chicken above raw shrimps containers, Manager stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler, sweet peas 57°, boiled eggs 58°. At the cook line, kids burgers 52°, pimiento cheese 52°, Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, (overnight products) sweet peas 57°, boiled eggs 58°, cut tomatoes 50°(40°), also drawer at the cook line: kids burgers 52°, pimiento cheese 52°, raw sausage 52°, raw fish 49°, raw burgers 47° 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. At the server station butter packets no time marked, Employee time marked. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no back flow preventer installed (red hose)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upstairs and downstairs with mold like substance, also ice bin downstairs

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink downstairs 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. Reach-in cooler at the cook line under flat top grill (drawers), ambient temperature 57°. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables at the cook line, employee moved all. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored in front of dish machine area. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Multiple containers and lids cracked. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Freezer at the cook line. Repeat Violation