AMERICAN SOCIAL BAR & KITCHEN

High Priority - Food stored in ice used for drinks. See stop sale. Bottle of tequila in bar ice bin Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over spinach dip in walk in cooler Corrected On-Site Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Maple marscapone made 5/19 in prep walk in cooler Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of tequila in bar ice bin Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler Portioned sliced deli turkey (51 - Cold Holding) Was double panned Less than four hours per chef Chef to be the one pan and spread out 30 minutes later 48F Corrective Action Taken Warning

High Priority - Vacuum breaker missing fitting/splitter added to mop sink faucet. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Couple managers expired Warning

Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Clean cutting boards next to ice machine Warning

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

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

Basic - Floor soiled/has accumulation of debris. Behind cooks line equipment Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ingredient bins Corrected On-Site Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Expo line Warning

Basic - Working containers of food removed from original container not identified by common name. Ingredients bins Corrected On-Site Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks over cooked wings in the walk in cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. BEO reach in cooler cooked sliders with cheese (55F - Cold Holding); cooked beef quesadillas (53F - Cold Holding) Stored overnight per chef

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. BEO reach in cooler cooked sliders with cheese (55F - Cold Holding); cooked beef quesadillas (53F - Cold Holding) Stored Overnight per chef

High Priority - Toxic substance/chemical improperly stored. Coffee cleaning tablets on expo line Corrected On-Site

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. 3 employees

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine Corrected On-Site

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. BEO double door reach in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ingredient bins next to fryers

Basic - Single-service articles not stored inverted or protected from contamination. Frilled picks across from fryers on cooks line

Basic - Unwashed avocados stored with behind ready to eat cheese on sad echo top reach in cooler on cooks line Corrected On-Site Repeat Violation

High Priority - Displayed food not properly protected from contamination. Portioned cups of ketchup and dressing across from expo Corrected On-Site

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. Cook sliced lime and used as garnish on plate being served without gloves on. Chef addressed Corrective Action Taken Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1)Raw burger over raw mahi and raw skirt steak on cooks line 2) raw skirt steak over cooked chicken wings main walk in cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Metal scrubbers in hand sink in dish room Corrected On-Site

Intermediate - Oyster tags not marked with last date served.

Basic - Floor area(s) covered with standing water. Dish room

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On flattop 110F Placed closer to heat 20 minutes later 155F Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Plastic containers on clean item shelves in dish room

Basic - Small prep table shelves with rust that has pitted the surface on cooks line

Basic - Stored food not covered. Speed rack in prep walk in cooler Corrected On-Site

Basic - Unwashed avocados stored behind ready-to-eat sliced cheese on sandwich top reach in cooler on cooks line Corrected On-Site

Basic - - From initial inspection : Basic - Wood Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-10-02: Time Extended - From follow-up inspection 2024-10-18: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1)Raw burgers over raw pork ribs outside walk in cooler 2) raw bacon over chipped spinach outside walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On sandwich top Reach in across from tilt skillet on cooks line. They were double panned. pico de gallo (51F - Cold Holding) cole slaw (52F - Cold Holding); Less than 4 hours per chef Placed in walk in cooler for temperature recovery 20 minutes later Pico 40F Cole slaw 38F Corrective Action Taken Corrected On-Site

Intermediate - Several oyster tags not marked with last date served. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Cook eating in the line Chef had him move Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of fryers

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean lexons in prep kitchen Corrected On-Site

Intermediate - - From initial inspection : Intermediate - oyster tags not marked with last date served. Repeat Violation - From follow-up inspection 2023-10-25: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line Corrected On-Site

Intermediate - oyster tags not marked with last date served. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Dish room

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Oyster shucking tool in case of oysters Chef and cleaned and stored next to box. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Steak temp picks on cooks line. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Top of speed rack in small walk in cooler Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Under counter drawers across from grill on cooks line Raw burger over raw mahi mahi Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese crumbles on sandwich top,cooler on cooks line 51F across from oven . Less than four hours and placed in walk in cooler for rapid cool. 30 minutes later 43F Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried Brussels sprouts 81F on expo line on cooks line Less than four hours and chef discarded

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

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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Assisted with filling out plan

Intermediate - oyster tags not marked with last date served. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above dish washer where the dishes go in

Basic - In-use ice scoop paddle stored on soiled surface between uses. Lip of ice machine Repeat Violation

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

Basic - Single-service articles not stored inverted or protected from contamination. Toothpicks on cooks line Corrected On-Site

Basic - White Cutting boards has cut marks and is no longer cleanable on cooks line Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich top cooler on cooks line sliced provolone (51F - Cold Holding) shredded lettuce (55F - Cold Holding) Less than four hours per chef, placed in walk in freezer Corrective Action Taken

Intermediate - Spray bottle containing yellow toxic substance not labeled by door s leading to kitchen Corrected On-Site

Intermediate - oyster tags not marked with last date served. Repeat Violation

Basic - In-use ice paddle stored on soiled surface between uses at ice machine Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in middle kitchen Oven on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes for ansul system on cooks line soiled

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On expo line between clean pans Corrected On-Site

Basic - Several Cutting board has cut marks and is no longer cleanable in kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust under table by dish machine

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Put on gloves with washing hands to make sandwiches Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter found at 65° after 2.5 hours. Corrective action taken: operator place garlic butter into the walk in cooler( maintaining at 37° or lower) to achieve 41° or lower for temperature recovery. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags are not in chronological order

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Storing equipment in hand sink in the ware wash area

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food not stored at least 6 inches off of the floor. Case of tomato juice Corrected On-Site

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

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Certified food manager unable to answer basic questions about allergens.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on the cook line, mixer

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Two hand sinks in the bar

Intermediate - No soap provided at handwash sink. One hand sink in the bar

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

Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical bottle by drink tower area Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 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. Brown sugar scoop

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line cooler

Basic - Working containers of food removed from original container not identified by common name. Brown sugar