THE CABANA CLUB

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Side orders of potato salad @ 50F ice was added to container of side orders Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Melanie

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Waste line missing at soda gun holster.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - No soap provided at handwash sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. John the cook

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean /dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.

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

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons at the bar . Corrected On-Site

Intermediate - No soap provided at handwash sink.

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

Basic - Ceiling tile missing in dry storage area

Basic - Utility lines are unnecessarily exposed on ceiling in the dry storage room ,ceiling tile removed exposing the plumbing drain line from upstairs apartment.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish 44 * F in reach in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in the handwashing sink Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Side order Cup in cheese sauce

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - - From initial inspection : Basic - Utility lines are unnecessarily exposed in dry food storage area Repeat Violation Warning - From follow-up inspection 2024-04-23: At callback inspection the dry storage area plumbing and utility lines are in the process being covered by a drop ceiling . Time Extended

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at the bar storage area

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. Corrected On-Site

Basic - Plumbing lines are unnecessarily exposed in dry storage area.

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 - Handwash sink used for purposes other than handwashing. Sponge in handwash sink

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tatami is not identified as raw or undercooked.

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/

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 - Carbon dioxide/helium tanks not adequately secured.

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. Corrected On-Site

Basic - Overhead Plumbing lines are exposed in food storage area holding dry goods and refrigerator.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Waste line missing at soda gun holster.

High Priority - Toxic substance/chemical improperly stored. Can of Paint on refrigerator in kitchen

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Metal cover on Ice bin at bar has mold like substance.