SALT ROCK GRILL

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. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp stored over raw tuna in reach in cooler in back area behind sushi room. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked tomatoes46f, cooked beans 47f,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomatoes46f, cooked beans 47f, found in reach in cooler at end of line, overnight.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. 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. Dishwasher 0 ppm. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw salmon and yellow tail stored over unwashed avocados in back sushi area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over mashed potatoes in-line cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked lobster thawing 65f, moved to walk in freezer.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun west side bar soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink inaccessible in back area behind sushi . All items moved from hand sink. Salad area hand sink by exit door to kitchen blocked bu reach in cooler. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Salad area. Corrected On-Site

Basic - Ice buildup in walk-in freezer floor.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle stored in casino butter with handle touching butter. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked lobster thawing 65f, thawing on ally table. Corrective Action Taken

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. 0 ppm

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Recently hard boiled eggs found in reach in cooler, covered. Eggs will not reach cooling temperature stored this way. Eggs were removed from reach in cooler and immersed in ice water to achieve 41f, or less. Corrective Action Taken

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass chillers in bar are soil on the bottom racks. Hood filters in main kitchen soiled.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tartar and tuna sashimi not called out on dinner menu as being raw items. - From follow-up inspection 2024-04-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi area added to section of dining room. No plan review submitted. Repeat Violation Admin Complaint - From follow-up inspection 2024-04-26: AC'd on 4/19/2024 Admin Complaint

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. 0 ppm

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in prep area next to kitchen . 1 fly in area dish area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked meatballs stored under clams in small kitchen area in stand up cooler. Raw scallops stored over cooked sauces in reach in cooler on cooks line.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tartar and tuna sashimi not called out on dinner menu as being raw items.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi area added to section of dining room. No plan review submitted. Repeat Violation Admin Complaint

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. Printed and displayed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi Hand sinks.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi area added and in operation.no plans submitted for approval.

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in back area of sushi station.

Basic - No handwashing sign provided at a hand sink used by food employees. Sushi hand sinks and prep area behind sushi station. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grouper chowder 52f, item discarded.missed cooling window. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked meatballs. Item moved. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grouper chowder 52f, item discarded.missed cooling window. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner moved from prep table. 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.

Basic - Equipment in poor repair. Lid in salad station.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked meatloaf 47f, cooked rice 47f, grouper chowder 50f, lobster bisque 50f all dated 4/19/2022, missed cooling window, all items discarded. Repeat Violation

High Priority - Live, small flying insects in bar area. 4 flies observed in west bar area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters over ready to foods in stand up cooler in back kitchen. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked meatloaf 47f, cooked rice 47f, grouper chowder 50f, lobster bisque 50f all dated 4/19/2022, missed cooling window, all items discarded. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooks line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line. Expo area. Repeat Violation