NEPTUNE GRILL

High Priority - Live, small flying insects found 1 live fly in kitchen observed landing on cutting board. Operator cleaned and sanitized cutting board. Fly left kitchen I did not see it again. Operator plans to have air curtain installed. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked moussaka in reach in cooler on cook line -raw eggs over cooked bacon in walk in cooler Operator moved raw meats to store below ready to eat foods Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line stained Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates in dry storage room outside kitchen not stored inverted. Operator inverted. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards on cook line grooved

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink stored on shelf above food prepare area near spices Operator removed Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired Feb 1 2026. Operator renewed during inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs in sliding door cooler in kitchen stored in contact with unwashed greens and green onions. Operator separated these items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw grouper (54F - Cold Holding); raw chicken (46F - Cold Holding) Items stored too high in reach in cooler on cook line, top of container had elevated temperatures, but bottom was 43F or lower. I determined that the foods were still safe to cool back to 41F and had become elevated from the cooler being open during their lunch rush. Operator removed top layer and stored to cool, and covered items to avoid hot air getting into the containers when cooler is opened.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon soup (100F - Hot Holding) sitting on counter in kitchen. Operator voluntarily discarded. cooked ground beef (112F Hot Holding); grilled chicken (99F - Hot Holding) sitting on flattop grill turned OFF. Operator reheated to 165F to hot hold at minimum of 135F. I retemped the chicken once it was hot holding at 160F, and ground beef at 157F. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500ppm) Operator diluted and retested at 200PPM. Operator instructed dish washers to dilute and test until equipment has been repaired. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle behind bar soiled with slime substance. Operator cleaned and sanitized. Corrected On-Site

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. Employee hired in last 60 days does not have record of signing a health reporting agreement. I emailed reporting agreements to operator. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using Time as a Public Health Control on fry batters with proper time marking, but lack the written procedures to do so. Emailed operator Time as a Public Health Control and filled it out during inspection. Corrected On-Site

Basic - Dumpsters on gravel, not on proper pad/nonabsorbent surface.

Basic - Equipment in poor repair. -sanitizer dispensing equipment in 3 compartment sink dispensing too strong of a sanitize mixture

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is not open and operating due to damage from Hurricane Milton.

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 touch dirty dishes then touched cleaned dishes. Inspector educated manager on hand washing. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2024. Operator updated license. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw chicken in reach in cooler. Employee moved eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1pm sliced cheese (50F - Cold Holding); 1pm sliced tomatoes (45F - Cold Holding); 1pm garlic oil (60F - Cold Holding). Employee placed items in freezer. 2pm sliced cheese 39F, 2pm garlic oil 40F, 2pm sliced tomatoes 39F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris

Intermediate - Handwash sink not accessible for employee use at all times. Table in front of hand sink on cook line. Employee moved table. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pans in hand sink on cook line. Employee removed pans. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep table in kitchen area. Employees removed cell phone. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee started working with food put on gloves no hand wash. Educated employee and employee washed hands. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cleaner stored over flour in dry storage area. Employee removed cleaner. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing by back outside area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven on cook line soiled with food debris. Ice chute outside patio soiled with food debris. Soda nozzles front to go area soiled with food debris.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen ceiling tiles not smooth,nonabsorbent and easily cleanable.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.

Basic - Dead roaches on premises. 1 dead roach in back outside dry area. Employee cleaned and sanitized area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cook line shelf next to clean plates. Employee bag touching clean pans in storage area. Manager removed items Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in coolers on cook line.

Basic - Open dumpster lid. Employee closed lids. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in walk-in cooler. Manager removed items.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on top of reach in cooler in kitchen. Manager moved bucket. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed salad case over zucchini mix in walk-in cooler. Manager moved items Corrected On-Site

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Employee moved raw shell eggs below raw fish in walk in cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site

Basic - Food stored on floor. Buckets of fish on floor in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Portion cups in seasoning. Operator removed 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 in walk in cooler needs date marking

Basic - In-use tongs stored on equipment door handle between uses. Tongs hung on oven handle on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cooks line

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Bins in prep are