ROLYS AT DUBLIN LLC

Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. In walk in cooler partially cooked steak wrapped in pasty dough, operator cools product, cold holds, then finishes cooking to order, discussed with operator to complete application and submit plans. Warning - From follow-up inspection 2026-05-01: Time Extended

High Priority - Non-food grade towel used as liner for phyllo dough Removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of cooler at cook line Cloth Removed Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment- in between coolers at cook line Cloth Removed Corrected On-Site

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. Employee touched garbage can than touched ice scoop to scoop ice without washing hands before. Educated; employee washed hands; Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked lamb in one door cooler by walk-in cooler; stored properly Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw bacon and raw mussels in one door cooler by walk-in cooler; stored properly Corrected On-Site

Basic - Ice scoop handle in contact with ice - ice machine Stored properly Corrected On-Site

Basic - Food stored on floor- broth pots on the floor at cook line; stored properly Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment- between the coolers at cook line; Removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching flour and sugar; stored properly Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen burgers being thawed out - on top of fryers Moved to walk-in cooler Corrected On-Site

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. As per operator proctor scheduled for this Saturday

Intermediate - mussel/oyster tags not marked with last date served.

Basic - Cutting board has cut marks and is no longer cleanable- 2 cutting boards at cook line ; operator removed Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Two cutting boards on cook line. - From follow-up inspection 2023-06-17: Cutting board still used Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw liver over raw seafood/reach in cooler#1/kitchen/corrective action taken/operator stored raw liver on bottom shelf. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrective action taken/operator posted consumer advisory. Corrected On-Site

Basic - Cloth used as a food-contact surface. Oysters on the half shell./walk in cooler/corrective action taken/operator removed cloth. Corrective Action Taken

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum platters/storage area/corrective action taken/operator stored single serving items properly. Corrected On-Site

Basic - Stored food not covered. Sautéed onions/walk in cooler/corrective action taken/operator covered foods. Corrected On-Site

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. Milk/opened over 24 hours before/corrective action taken/operator date labeled food/walk in cooler. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.kitchen/at 76 degrees.Operator called for service. Corrective Action Taken

Basic - Food stored on floor. Lamb/walk in cooler/corrective action taken/operator stored foods back on shelf. Corrected On-Site Repeat Violation

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.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer/by dishmachine area. Corrective action taken/operator labeled chemical. Corrected On-Site

Basic - Food stored on floor. Haddock fillets/Walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour/storage area/corrective action taken/operator labeled food. Corrected On-Site Repeat Violation