SOLSTICE BAR & GRILLE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee take cardboard outside then come back inside replaced gloves and continued to cook orders that came in.

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

Basic - Bowl or other container with no handle used to dispense food. Small plastic bowl in pan of buttermilk on cooks line, operator removed bowl. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line soiled with old food debris Microwave on shelf above soda station soiled with old food debris

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cooks line not inverted, operator inverted items. Corrected On-Site

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped small straws at bar. Corrected On-Site

Intermediate - - From initial inspection : 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. One expired for Luis 5-19-25 - From follow-up inspection 2025-06-25: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In reach in cooler below first make table on cookline - From follow-up inspection 2025-06-25: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw bacon stored above cooked wings. Operator moved Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw mahi in vacuum sealed packaging bearing indicator label for thawing requirements

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In open top holding are of reach in cooler on cook line cut tomatoes (56F - Cold Holding); pasta sauce (53F - Cold Holding). Operator is double panning foods lifting products above fill line of unit

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser area of coffee maker and beer tower have an accumulation of mold like substance. Operator cleaned Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter on wall across from rear door does not have date of last service

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. Fully thawed raw mahi in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE Repeat Violation

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 - No handwashing sign provided at a hand sink used by food employees. Handwash sink at entrance of kitchen. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour in bulk container and used on maketable. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. To go cup used as scoop in floor

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone charging on clean prep surface

Basic - Old labels stuck to food containers after cleaning. Metal pans in pan storage Repeat Violation

Intermediate - Equipment drain line draining into handwash sink At bar area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes on Sautee line

Basic - Light not functioning. Above cook line

Basic - Old labels stuck to food containers after cleaning. Plastic cambero containers

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at prep line diced tomatoes (50F - Cold Holding); cut lettuce (50F - Cold Holding) from overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep line diced tomatoes (50F - Cold Holding); cut lettuce (50F - Cold Holding) from overnight.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bottle of water in hand wash sink on cook line. Manager removed Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed large ice container on floor no inverted or protected. Manager inverted. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed 2 boxes of pizza crust on walk in freezer floor. Employee moved. Corrected On-Site

Basic - Light not functioning. Observed 2 lights out at cook line - hood

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. Dishwasher. Manager coached Corrective Action Taken

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. Manager ran heat puck through again and temped at 165F Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook at cook line with full beard. Manager gave guard to employee. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook at cook line with no hair restraint. Manager corrected - employee put hat on Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal pans at dish washer area

Basic - Working containers of food removed from original container not identified by common name. Observed cooking oil and truffle oil in squeeze containers at cook line not labeled.

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 food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs over garlic in reach in cooler. Chef corrected. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled eggs at prep line 50° less than 4 hours. Chef placed in walk in cooler for recovery

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in house made cheese sauce at 130° holding. Less than 4 hours. Chef re-heated to 165°.

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

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters at soda station and by mop sink with install dates of 6-2018. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of measuring cup in container of rice.

Basic - Light not functioning. Light out at hood.