BEEF & ALE

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef wiped forehead and after without washing hands handled clean and sanitized equipment, discussed with chef who washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on stove top beef at ju (101 F - Hot Holding) per operator product prepared approximately 3 hours ago and held on stove top, discussed hot holding requirements chef turned on stove top to reheat product to 165F+. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. At bar unlabeled spray bottles with sanitizer, discussed with bartender to label bottles. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Discussed with bartender to provide covered receptacles in women's restrooms.

Basic - Floor area(s) covered with standing water. In walk in beer cooler large puddle of standing water, discussed with operator to clean and sanitize. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle at cook line, discussed with chef who removed tongs. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink hose Bibb connection no vacuum breaker installed, discussed with operator to install vacuum breaker.

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen unlabeled squeeze bottle with bleach, discussed with operator who labeled bottles. At bar unlabeled spray bottles containing sanitizer, discussed with operator who labeled bottles. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize ice machine

Basic - Floor area(s) covered with standing water. In walk in cooler large puddle of standing water, discussed with operator to clean and sanitize.

Basic - Food stored on floor. In walk in cooler bucket of pickles stored on floor, discussed with operator who removed bucket from floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to flip cooler knives stored in metal pan full of water at 84F, discussed with operator who moved pan to flat top to heat water to over 135F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen condenser motor above dish machine has accumulation of mold slime like substance, discussed with operator to clean and sanitize.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In walk in cooler half full employee beverage stored above customer food products, discussed its operator who removed drink. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in low boy cooler interior soiled with accumulation of soil residues, discussed with operator to clean and sanitize.

High Priority - Toxic substance/chemical improperly stored. In kitchen bottle of hydrogen peroxide stored above cleaned and sanitized dishes, and bottles of chocolate sauce. Discussed chemical storage with operator who removed bottle from shelf. 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. In walk in cooler open gallon of milk not date marked per operator milk opened on 3/27/25 to make ranch sauce. Discussed date marking with operator who added date to bottle. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In kitchen at cook line squirt bottles of cooking oil not labeled discussed with operator who added labels to bottles. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef on site Warning - From follow-up inspection 2025-01-06: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef on site Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...employee used cellphone then putting gloves on hand to work with ready to food coleslaw, cut potatoes. Employee washed hands after discussion. Corrected On-Site

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....rice 51F , mashed potatoes 45 F in bottom shelf at reach in cooler . Food not prepped or portion today, food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....rice 51F , mashed potatoes 45 F in bottom shelf at reach in cooler . Food not prepped or portion today, food being held more than 4 hours . Stop sale issue. Chef discarded food. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.... Per chef cabbage soup was cooked two days ago at walk in cooler , mashed potatoes was cooked four days ago in reach in cooler without date marked. Chef date marked. 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...00 ppm. Chef stated they use 3 components sink to sanitize utensils.

Intermediate - Spray bottle containing toxic substance not labeled....chef discarded.

Basic - Bowl or other container with no handle used to dispense food....small container use as a scoop in beer cheese sauce at walk in cooler.

Basic - Clean utensils Knives stored between equipment at kitchen. Chef moved . Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public...per chef employee food on the floor at walk in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at kitchen . Chef moved . Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in dishroom area.

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

Basic - Floor tiles missing and/or in disrepair in bar area. Repeat Violation

Basic - Food stored on floor. Observed plastic water bottles stored on the floor in beer cooler.

Basic - Hole in or other damage to wall at entrance to the bar area.

Basic - Ice bucket/shovel stored on floor between uses.

Basic - Open dumpster lid.

Basic - Waste line missing at soda gun holster. Observed build up in soda gun holster due to clogged drain line.

Intermediate - Can opener, food-contact surface soiled with food debris. Operator removed to dish room for cleaning snd sanitation. Corrective Action Taken

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

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken above jalapeño poppers in chest freezer. Operator place raw chicken on bottom of chest freezer. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door near ice machine a gap between were the two rear glass doors meet. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed at bar.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at expo window.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear double glass door.