LONGBOARD

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Sour cream,47 f held less than four hours transferred to walk in cooler for a quick chill. Corrective Action Taken

High Priority - Two live small flying insects found in the dishwashing area. Repeat Violation

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.Hot dogs in walk in cooler. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Bar area.

Basic - Dishmachine is in poor repair.Out of order sticker is on door.Operator is using the three comp sink area..Repeat Violation Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Back door area.

High Priority - Two Live, small flying insects found at the mop sink area.

Basic - Dishmachine is in poor repair.Operator is using the three comp sink. Operator stated the establishment is waiting on a part.Dishmachine has a sign that states it is Out of Order.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Beer reach in cooler gasket is soiled. Ceiling is dusty by the assembly station. Outside of walk in cooler door is soiled.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of door leading to bar. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination.Lids at bar area.

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

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler door is soiled. Upright cooler gaskets are soiled. Caulking is soiled by the dishmachine area. Interior of fryer cabinets are soiled Warning - From follow-up inspection 2025-04-17: Caulking is soiled. Time Extended - From follow-up inspection 2025-04-25: Time Extended

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 400 ppm. Manager added water to concentration. Rechecked now 200 ppm Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In sugar container. Manager removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen soiled.

Basic - Equipment in poor repair. Dishwasher at bar area. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor by ice machine and ice cream machine soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in across from dishwasher

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in acrossfrom dish machine soiled

Basic - Single-service articles improperly stored. Boxes of water bottle covers stored on floor. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. At dump sink by drink machine inside the restaurant. At handwashing sink at bar at Longboard

High Priority - Two live, small flying insects in kitchen.One is in the dry storage area and one at the cooks line.

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/Bernard Reyes. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Dishmachine is in poor repair.Bar area. Repeat Violation

Basic - Employee beverage container under a food preparation table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the three comp sink area.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of door and base of window by the bar area. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.Sanitizer bucket stored next plastic bags under prep table. Corrected On-Site

Basic - Single-service articles improperly stored.Lids at drink station. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm.Technician has been called to calibrate the sanitizer.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Pork,46 f,45 f cooling from two days ago.

High Priority - Sanitizing solution exceeding the maximum concentration allowed.Quaternary ammonia,over 400 ppm at wiping bucket.Afterwards,200 ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Improper cooling of pork.See violation.

High Priority - Toxic substance/chemical improperly stored.Degreaser on top of dishmachine. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Pork was stacked too high in the cooling process.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder is soiled at bar area.

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/

Basic - Dishmachine in poor repair at the bar. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Nacho chips in kitchen. Corrected On-Site

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination.Lids at bar area. Corrected On-Site

Basic - Uncleanable knife block in use to store knives.Bar area. Corrected On-Site

Basic - Unwashed avocados stored over cut melons in walk in cooler.

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - From follow-up inspection 2023-05-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server. - From follow-up inspection 2023-05-25: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice bin. - From follow-up inspection 2023-05-25: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Red cut board.Operation discarded Corrected On-Site - From follow-up inspection 2023-05-25: Time Extended

Basic - - From initial inspection : Basic - Dishmachine is in poor repair.Bar area. - From follow-up inspection 2023-05-25: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of front door, - From follow-up inspection 2023-05-25: Time Extended

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone next to open napkins at counter in the bar. Employee personal backpack above soda boxes at bar station. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at cook line with watches. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal pans stored in shelf by three compartment sink.

Basic - Equipment in poor repair. Torn gasket in tall hot holding unit in the kitchen.

Basic - Interior of oven has accumulation of black substance/grease/food debris at cook line. Interior panini pressers at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets at reach in cooler under preparation table in the kitchen. Soiled gaskets at reach in coolers at the bar station.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over ready to eat pickles in walk-in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At preparation table in the kitchen and at bar station. Corrected On-Site