7 MILE GRILL

High Priority - Container of medicine improperly stored. On top shelf over handwashing sink Corrected On-Site

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. 10 ppm chlorine , the triple sink will be used to sanitize all dish ware

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.the dish machine chlorine is at approximately 10 ppm

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw fish thawed in ROP packaging when the box states do not thaw in packaging. 11 pieces

High Priority - Toxic substance/chemical improperly stored. Spray lubricant on shelf above handwashing sink Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and guard are soiled

Intermediate - Handwash sink not accessible for employee use at all times. Sanitation bucket store in handwashing sink at front counter

Intermediate - Handwash sink used for purposes other than handwashing. Scrub sponges on handwashing sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 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. Emailed to operator

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chowder ,cooked potatoes in stand up cooler.

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

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Sticky pest strips with dead flys accumulated

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 fish thawed in ROP packaging when the box states do not thaw in packaging. 6 pieces

Basic - Food stored on floor in walk-in cooler

Basic - Wiping cloth sanitizing solution stored on the floor.

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. Triple sink was set up to sanitize dishes until new containers or sanitizer are delivered .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (47F - Cold Holding); cheese (47F - Cold Holding); cut tomatoes (47*F - Cold Holding) all TCS food in the lift lid cold holding unit in the top was relocated to inside the doors and doors of the unit, which seems to be cold, holding at 41° Butter pats 75F , relocated to the RIC Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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

Basic - Open dumpster lid.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen door in disrepair, and kitchen window has no screen

Basic - Single-service articles improperly stored. On the floor

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef

High Priority - Raw fish stored over/not properly separated from ready-to-eat food, in stand up cooler Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in handwashing sink in the kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes, cooked pasta , not date marked

Basic - Food stored in a location that is exposed to splash/dust. In the walk-in cooler condensation is dripping on food . The food was relocated to other area of cooler, technician will check the unit

Basic - Food stored on floor. Potatoes and oil are stored on the floor

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

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine

High Priority - - From initial inspection : High Priority - Raw animal foods , beef over fish, in standup cooler . not properly separated from each other in holding unit based upon minimum required cooking temperature. Repeat Violation Warning - From follow-up inspection 2024-10-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable chopper is soiled with old food debris. Slicer is soiled with old food debris. Repeat Violation Warning - From follow-up inspection 2024-10-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cooked potatoes sitting on hand wash sink in kitchen Warning - From follow-up inspection 2024-10-04: Time Extended Time Extended

Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-10-04: ice machine needs to be cleaned inside and exterior. Time Extended

Basic - - From initial inspection : Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Bacon at 43 F sitting out on table . Bacon was put into cooler Corrective Action Taken Warning - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Lights in above dish machine and warewashing area missing the proper shield, sleeve coatings or covers. Warning - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Potatoes stored on floor in the walk in cooler Warning - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in bucket in triple sink . Beef at 79 F, employee put beef in cooler Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm 100 ppm chlorine Corrected On-Site Warning - From follow-up inspection 2024-10-04: Time Extended

High Priority - Raw animal food , fish ,stored over/not properly separated from ready-to-eat food hot peppers in stand up cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.butter 110F Butter was stirred Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Burn relief gel stored with food on shelf above triple sink

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. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and meat weight are soiled.

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

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. Corrective Action Taken

Intermediate - No soap provided at handwash sink at front counter

Basic - Commercially processed reduced oxygen packaged fish , mahi, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Cup, Bowl or other container with no handle used to dispense panko

Basic - Dish area Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Employee that is washing dishes in the kitchen with no hair restraint while engaging in food preparation.

Basic - Kitchen Floors not maintained smooth and durable.

Basic - No handwashing sign provided at a hand sink used by food employees at front counter

Basic - The brown , and white Cutting boards have cut marks and is no longer cleanable.

Basic - Time/temperature control for safety food thawed in an improper manner. Sausage thawing in bucket with standing water.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher Outside Near back door

High Priority - In walk-in cooler Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken , and beef stroked over seasonings

High Priority - Raw beef over raw fish in standup cooler. not properly separated from each other in holding unit based upon minimum required cooking temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding); Poultry (47F - Cold Holding); Canadian bacon Lid was closed on top of reach in cooler.

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 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta , sauces cooked poultry in TRUE stand up unit in prep room

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.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in freezer door handle.

Basic - Commercially processed reduced oxygen packaged fish , mahi , 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 - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Ice machine exterior soiled.

Basic - No handwashing sign provided at a hand sink used by food employees.Mens bathroom

Basic - Potatoes, oil, onions eggs stored on floor.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken sitting on top of raw beef in walk-in cooler

High Priority - Raw shrimp stored over/not properly separated from ready-to-eat food inTrue stand up refrigeration.

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. Andy the cook, Hannah waitress,

Basic - Buildup of food debris/soil residue on walk-in cooler door handles.

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. Mahi and grouper thawed and stored in ROP package.

Basic - Kitchen Floors not maintained smooth and durable.

Basic - New Employee with no hair restraint while engaging in food preparation in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cookline Drawer gaskets are soiled with food debris. The exterior of ice machine and door are soiled .

Basic - Screen in door torn/in poor repair

Basic - Single-service articles improperly stored on the floor in dry storage area

Basic - Sugar, flour , Oil jug stored on floor. Corrected On-Site

Basic - Wall soiled with accumulated dust , by the fan in kitchen

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Container of medicine improperly stored, On shelf over triple sink

High Priority - Raw salmon food stored over/not properly separated from ready-to-eat food, cheese in reach in cooler

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

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. Dona Beckmann 5/11/22,

Basic - Buildup of food debris/soil residue on equipment door handles on walk in freezer

Basic - Equipment in poor repair. Reach in cooler gaskets are torn on small unit with drawers

Basic - Food stored on floor. Potatoes and onions stored on the floor.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Sausage on prep table 42F The cook put sausage in reach in coolers Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Screen door is soiled and torn .

Basic - Screen in door torn/in poor repair - does not close tightly . Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer and in walk in cooler

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handling clean silverware and dishes with out washing hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Scallops over produce @ reach in cooler fish over produce

Basic - Cleaned and sanitized equipment or utensils not properly stored outside of the enclosed kitchen .

Basic - Food stored on floor in walk in cooler

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

Basic - Open dumpster lid.

Basic - Screen in door torn/in poor repair

Basic - Storage of equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Uncovered Batter stored under supplies on shelving

Basic - Time/temperature control for safety food thawed in an improper manner. PackagedSoup thawing in standing water .

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine @0 ppm. COS 100 chlorine

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitizing in triple sink. Corrected On-Site

High Priority - Raw beef stored in same container as ready-to-eat turkey breast. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside hose Bibb near storage trailer.

Intermediate - Island oasis drain line draining into handwash sink in prep area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melons cut tomatoes not date marked.

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

Basic - By back door Carbon dioxide/helium tanks not adequately secured.

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Single Cigarette stored on food shelving in dry storage area. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.

Basic - Food stored on floor in walk in coolef

Basic - Food stored under dripping blower in walk in cooler.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The exterior of the ice machine is soiled