JJ MUGGS-STADIUM GRILL

High Priority - Cook switched from breading raw chicken to ready-to-eat flat bread without washing hands on cook line. Cook went to wash her hands. Corrected On-Site

High Priority - Dish washer touched soiled dishes and then handled clean dishes without washing hands. Dish washer washed hands. Corrected On-Site

High Priority - Dish washer washed hands with no soap going from dirty to clean dishes. Dish washer washed hands with soap. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Container empty. Operator changed container 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 57F-64F in wait station container not touching the ice. Placed on ice 2 hours ago. Operator removed container and placed butter chips directly on ice for quick cooling. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish washer went from dirty dishes to triple sink to wash hands, before touching clean dishes. Dish washer went to hand sink and washed his hands.

Intermediate - Food-contact surface soiled with food debris, drawers under steam table.

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

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

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. Mahi Mahi in walk in cooler, removed from freezer this morning. Operator removed packaging. Corrected On-Site

Basic - Equipment in poor repair. Walk in freezer door not closing tightly frozen up door frame and door seals.

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 2025-09-25: Same. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over French fries at reach in freezer on cook line. Both products opened from commercial packaging. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Ground beef over beef tenderloin tips at walk in cooler. Operator stored products properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless cooler on cook line: chicken (50F - Cold Holding); ground beef (47F - Cold Holding); mahi (47F - Cold Holding); server expo cooler: sour cream (46F - Cold Holding); diced tomato salsa (47F - Cold Holding); milk (46F - Cold Holding); ice bath: burger sets (sliced tomato and cut lettuce) (67F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature for approximately 1-2 hours. Operator iced down all products. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line steam well: baked potatoes (118F - Hot Holding); mashed potatoes (131F - Hot Holding); mushrooms (131F - Hot Holding); marinara (125F - Hot Holding) Per operator, out of temperature for approximately 1.5 hours. Operator placed products on stove to reheat to 165+F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed Bleach sanitizer spray stored over bag in box soda syrups. Operator stored chemicals properly. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed, cleaned and sanitized. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Jiggers and drink strainer in hand wash sink at bar. Operator removed jiggers and strainer. Corrected On-Site Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed Bleach sanitizer spray bottle not labeled by bag in box soda syrups. Operator labeled properly. Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator refilled with new sanitizer- 400ppm quaternary sanitizer Corrected On-Site Warning

High Priority - Live, small flying insects found Observed 1 flying insect in dish area, 1 at cook line, 2 on server cook line expo area. Not seen landing on equipment or food contact surfaces. Advised operator to kill and remove flying insects. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over fully cooked chicken at walk in cooler. Operator stored properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless reach in on cook line: hot dogs (52F - Cold Holding); ground beef (49F - Cold Holding); cooked rice (49F - Cold Holding); cheese (50F - Cold Holding); steak skewers (52F - Cold Holding); Fish (52F - Cold Holding); chicken (53F - Cold Holding) ; On ice bath: heavy cream dredge (46F - Cold Holding); diced tomato salsa (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Rechecked products and temperature was reducing. Operator moved products to walk in freezer to quick chill. Advised operator to use time control for products on ice bath. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. herb butter (81F - Hot Holding) Observed on cook line by grill. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Operator placed time stamp for remaining two hours. Time control procedure emailed to operator. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink. Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Handwashing sink across from dish area and on server expo line. Warning

Basic - Single-service articles stored on a soiled surface. To go containers stored on rack that has an accumulation of rust. Warning

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. Dish washer not washing his hands going from dirty to sanitized dishes. Dish washer washed his hands. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 70°F, in wait station , ice melted. Operator stated for less than 3 hours and returned chips in refrigerator. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuxedo Ahi Tuna served raw/ undercooked not identified on menu. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Warning

Intermediate - No soap provided at handwash sink on cook line. Warning

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

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. Mahi 37°F, tuna 36°F, in walk in cooler removed from freezer this morning. Operator removed packaging. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (46-47F - Cold Holding); slaw (46F Cold Holding ); chicken (46F- Cold Holding ); pasta 47 ( - Cold Holding); steak (50F - Cold Holding); in low boy cooler next to steam table; as per operator food not portioned or prepared today; food out of temperature for more than four hours ; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (46-47F - Cold Holding); slaw (46F Cold Holding ); chicken (46F- Cold Holding ); pasta 47 ( - Cold Holding); steak (50F - Cold Holding); in low boy cooler next to steam table; as per operator food not portioned or prepared today; food out of temperature for more than four hours ; See Stop Sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: can opener

Intermediate - Handwash sink by dish washing area blocked by oil filter cleaner equipment ; operator moved equipment; Corrected On-Site

Basic - Gaskets soiled with grease, food debris, dirt, slime or dust.

Basic - No conspicuously located ambient air temperature thermometer in holding unit- all at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Intermediate - Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit.reaching 79 degrees at time of inspection. Warning

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.reaching 79 degrees at time of inspection. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.reaching 79 degrees at time of inspection. Warning

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

Basic - Bowl or other container with no handle used to dispense food. Salsa(cut tomatoes)/prep cooler#1/cookline/corrective action taken/operator discarded soufflé cup. Corrective Action Taken Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris.grease/cookline Warning

Basic - Floor tiles missing and/or in disrepair and/or in disrepair.cookline Repeat Violation Warning

Basic - Stored food not covered.ice cream/walk in freezer/corrective action taken/operator covered foods. Corrective Action Taken Warning