800 PALMTRAIL GRILL

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-04-29: Required employee training expired for all employees.Time Extended Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents and surrounding ceiling tiles above cook line heavily soiled with dust and mold-like substance. Warning - From follow-up inspection 2025-04-29: Air vents and surrounding ceiling tiles above cook line heavily soiled with dust and mold-like substance. Time Extended

High Priority - Dented can present. See stop sale. 1 can of canned tomatoes.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table, rice (76F - Hot Holding) The rice was prepared at 7:00am. The rice was discarded. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the short speed rack next to the cook line, french fries (53F - Cold Holding). The fries have been out of refrigeration less than 4 hours. The fries were returned to refrigeration to chill and cold hold. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table, marinara (101F - Hot Holding); rice (76F - Hot Holding); short rib (91F - Hot Holding). Marinara sauce was reheated on the stove this morning then moved to the steam table less than 3 hours ago. The marinara has been reheated to 173F. The rice was prepared at 7:00am. The rice was discarded. See stop sale Short rib was removed from the refrigerator less than 3 hours ago. The short rib has been removed to the oven to be reheated to 165F to hot hold.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Amy Mandile 5/22/19

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the bar, the soda gun nozzle was soiled.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the front line, a bin containing items on TPHC, sour cream and tzatziki sauce, time marked with no plan.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Floor tiles in disrepair. Along cook line

Basic - Food stored on floor. Under the double ovens, a container of potatoes was stored on the floor. The bin was put up on a rack. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In outdoor mop sink, shrimp thawing in standing water. The shrimp was brought inside and placed on ice

Basic - Working containers of food removed from original container not identified by common name. In the window of the cook line, bottles of chicken stock, sesame oil and lemon juice were not labeled. The operator labeled Corrected On-Site

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed. Corrected On-Site Warning - From follow-up inspection 2023-12-07: Time Extended

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. Observed employee cutting asparagus to be used for cold salads. Discussed with operator. Operator instructed employee to wash hand and put on gloves

High Priority - Non-food grade paper/paper towel used as liner for food container. Linen napkin used in direct contact with cooked potatoes, operator removed Corrected On-Site

Intermediate - Clam/mussel tags not marked with last date served. Date marking inconsistent

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to fill pitcher. Discussed with operations

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at bar area not labeled, operator labeled Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed above cook line

Basic - Grease on the ground around grease receptacle and on grease receptacle

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe at walk-in refrigerator raw chicken above cooked beef. Operator placed raw chicken on lower shelf. Corrected On-Site

Intermediate - Observe can opener soiled with food debris. I

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2022-02-25: Next unannounced Time Extended

Intermediate - - From initial inspection : Intermediate - mussel tags not marked with last date served. Warning - From follow-up inspection 2022-02-25: Next unannounced Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by storage rack and waste receptacle. Operator made accessible at time of inspection Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at bar. Operator provided Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance at bar not labeled. Operator labeled Corrected On-Site

Basic - Ceiling tile missing. In ware washing area and above dry storage. Operator states tiles are ordered Corrective Action Taken

Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine located outside, no locking device available when not in use. Discussed with operator