BOATER'S GRILL

High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag inside WIC.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled. Repeat Violation

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

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ceviche held more than 24 hours not properly date marked at walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets at kitchen soiled, Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves rusted at reach in cooler at kitchen. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed big trash can blocking HWS at kitchen, operator removed. Corrected On-Site

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

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

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not identified as its common name by coffee maker.

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. Observed Kitchen employee, touching dirty apron, and then engage in food preparation.

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.

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

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

Basic - Food stored on floor. Observed boxes of Produce on kitchen floor.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers throughout.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers.

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

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 dishwasher at 0ppm, operator reset machine final reading 50ppm. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

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

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Manager changed dispenser during inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand washing sink. Manager turned hot water on. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards no longer cleanable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 70 F next to cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler throughout kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not identified as its common name by coffee maker.

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils inside hand wash sink near cook line. Operator removed. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed fish ceviche and conch salad on the menu not identified as a raw item.

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved white cutting board located across cook line with cut marks and no longer cleanable. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves located at basement prep area with rust accumulation.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of white cutting board located across the cook line. Operator removed immediately. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At the time of the inspection observed raw chicken stored over raw beef on the reach in cooler by the kitchen. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.

Basic - Cutting board has cut marks and is no longer cleanable. Observed in the kitchen area.

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in a water temperature of 81°F.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw chicken over raw beef in the reach in cooler. The chef moved it.

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. Poster provided via email.

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/

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed fish ceviche and shrimp ceviche on the menu.

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. Form provided via email. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. The chef removed it.

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

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Food stored on floor. Observed container of oil stored on floor in dry storage area.

Basic - Ice bucket/shovel stored on floor between uses.

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at three compartment sink.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ice bucket/shovel stored on floor between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler shelves soiled. Observed walk in cooler fan cover. Observed hood soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

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

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

High Priority - Spray hose at dish sink lower than flood rim of sink.

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

Intermediate - Handwash sink not accessible for employee use at all times.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ice bucket/shovel stored on floor between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed exterior of microwave soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface.