NOT A CLUE BAR & GRILL

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2024 Observed open and operating Admin Complaint - From follow-up inspection 2026-05-11: Time Extended

Intermediate - - From initial inspection : 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/ Thomas Brown issued 1-27-21 Warning - From follow-up inspection 2026-05-11: No proof of manager certificate provided at callback inspection Admin Complaint

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handwashing sink Warning - From follow-up inspection 2026-05-11: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda rack at bar Warning - From follow-up inspection 2026-05-11: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Water bottles on floor at bar Warning - From follow-up inspection 2026-05-11: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer next to reach in cooler Warning - From follow-up inspection 2026-05-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside grease trap exterior Fan covers in beer cooler Handwashing sink at bar Warning - From follow-up inspection 2026-05-11: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen chicken in ziploc bags stored over sausage also in ziplock bag at white reach in freezer by kitchen door

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. Half and half at reach in cooler next to chest freezer.Per operator does not know when it was opened

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by triple sink blocked by cleaning implements Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle. Next to in use grease receptacle

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers

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

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. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Carton of potato type chips on floor next to upright freezer in kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Double door stainless unit in kitchen- Moderately soiled

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw ground beef Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths Quaternary Educated and operator took picture

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

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Scheduled to be cleaned

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in still water. Chicken still frozen Educated Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves without washing hands first. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over ready to eat deli meats.

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

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 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.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw bacon. Corrected On-Site

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Facility has chlorine test strips but uses quat tabs.

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. No proof for shanon.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters moderately soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Bar sink with strainer in it.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager noticed immediately and corrected on site. Corrected On-Site

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. Bartender Denise and cook Debra.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Sticky fly strips in cooking area. Advised to move to door area where no food, food prep, dishes or dish cleaning is happening. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Bartender and cook with unrestrained long hair.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing ambient air.