BOULEVARD BEEF & ALE

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, operator properly date marked Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink on cook line hot water faucet not turning on, water temperature is 83F Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Rop 3 packs of salmon and 2 packs of grouper on cook line with lables indicating is to be kept frozen until time of use.

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager had Bartender read and sign health policy, missing copies for 2 new hires. Corrective Action Taken

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. Only employee missing was Bartender does not have food safety training and has been employed longer than 60 days. Manager trained employee and Safe Staff certificate was completed. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink. On cook line

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. Observed 3 packs of salmon and 2 packs of grouper on cook line with lables indicating is to be kept frozen until time of use. Product removed from freezer on Saturday. Stop sale issued Repeat Violation

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna on menu not identified Warning - From follow-up inspection 2024-01-03: Has not been completed Admin Complaint

Intermediate - - From initial inspection : 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. Lou Ellen is the only employee with food handlers training Warning - From follow-up inspection 2024-01-03: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2023. Manager is currently on phone trying to renew license Admin Complaint

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 - 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.

Basic - Current Hotel and Restaurant license not displayed. Current copy expired 2-1-2022

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef burgers over ready to eat beef. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tube ground beef (46F - Cold Holding); Beef burgers (46F - Cold Holding); operator iced down the beefs Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar area

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In cabinet where triple sink is

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wood food-contact surface not properly sealed. Under equipment in bar area, 2x4s

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over cooked meatloaf - operator moved raw steak to lower shelf. 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. Kitchen glass door cooler - cheesecake (51F - Cold Holding); Cole slaw (51F - Cold Holding) ice build up of cooler - operator states held over 4 hours - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen glass door cooler - cheesecake (51F - Cold Holding); Cole slaw (51F - Cold Holding) ice build up of cooler - operator states held over 4 hours - see stop sale. Front counter - butter (69F) sitting out at room temperature under 2 hours - operator moved to freezer - reviewed TPHC procedures and emailed copy to operator. Recheck butter 43F. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Reviewed hand wash sink procedures with operator. 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. Portioned Mac cheese prepared on Saturday - operator date marked. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open water bottle from back kitchen prep station. Corrected On-Site Repeat Violation

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. Ham, roast beef, turkey

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.

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

Basic - Employee beverage container on a food storage shelf, removed Corrected On-Site