EDDIES'S BAR AND GRILL

Intermediate - Handwash sink not accessible for employee use at all times. Ice bucket on hand sink in kitchen, removed Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease in hood filters Repeat Violation

High Priority - Live, small flying insects found 2 live flies in dry storage

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Hotdogs under raw beef in walk in cooler, removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese cups (74F - Cold Holding), moved to cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. WD40 on shelf with food, removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holsters at bar soiled Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Ice bucket in hand sink, removed Corrected On-Site Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine or quart test kit

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 - Spray bottle containing toxic substance not labeled. Next to hand sink at bar

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents over kitchen

Basic - Floor soiled/has accumulation of debris. Under cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No test kit for sink and surface sanitizer at triple sink in kitchen Repeat Violation Warning - From follow-up inspection 2025-03-31: No test kit for sink and surface sanitizer at triple sink in kitchen Time Extended

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink next to ice machine, paper towels added Corrected On-Site Warning - From follow-up inspection 2025-03-31: No paper towels at both hand sinks in kitchen, restocked Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Ice well at bar Warning - From follow-up inspection 2025-03-31: Drink ice well at main bar, removed Time Extended Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Drink ice well next to office not covered when not in use, lid closed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemate ranch cups (46F - Cold Holding) on service line, placed in ice bath Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No test kit for sink and surface sanitizer

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. Person in charge unable to locate all employee trading certificates during inspection Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle at wait station, labeled Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on shelf above prep table, removed Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Next to bar triple sink, relocated Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over hot dogs in drawer cooler on cook line, order corrected Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No proper test kit available for sink and surface sanitizer at triple sink

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. Half and half opened on 3/11 at Stix bar, dated Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cast iron plate in hand sink next to ice machine, removed. Liquor bottle caps and cleaning spray bottles on sink at main bar, removed Corrected On-Site

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. Business reopened on 1/2/24, some staff present since opening day, some staff hired less than 60 days.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knives in between coolers on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on beer cooler at Stix bar

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Pesticide-emitting strip present in food prep area. Hanging on wall near beet taps at bar, discussed proper use with staff.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in white reach in freezer, employee corrected order during inspection Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles on bar top, employee moved Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles at bar soiled. Cutting boards on cook line stained.

Intermediate - Handwash sink not accessible for employee use at all times. Dirty utensils stacked on hand sink in kitchen, employee moved during inspection Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At hand sink in kitchen, employee replaced soap bottle during inspection Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens restroom on south side of restaurant

Basic - Carbon dioxide/helium tanks not adequately secured. Near entrance to beer cooler

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen and food prep areas Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Both women's restrooms

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Dead roaches on premises. 1 dead roach in dry storage closet 1 dead roach on floor in dining room 1 dead roach behind video games in dining room

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above clean glassware at bar, employee moved drink Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. In kitchen Repeat Violation

Basic - Floors not maintained smooth and durable. Around cooking equipment in kitchen

Basic - Food stored on floor.Cooking oil on floor outside entrance to kitchen, employee moved to dry storage closet. Boxes of juice on floor of walk in beer cooler. Corrective Action Taken

Basic - Hole in or other damage to wall. Multiple holes in wall behind ice machine

Basic - Ice buildup in both white top-open reach-in freezers. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on gas lines and sides of cooking equipment on cook line Repeat Violation

Basic - Open dumpster lid. Shared dumpster with multiple businesses

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket in kitchen 200ppm. Employee remade at 100ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -garbage can blocking hand sink that is next to three compartment sink

Intermediate - No soap provided at handwash sink. -at hand sink next to three compartment sink

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottles in bar area

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -women's

Basic - Carbon dioxide/helium tanks not adequately secured. -to the right of deep freezer

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

Basic - Duct tape used to repair nonfood-contact surface. -tape used to repair lid in bar area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -cup with drink above seasoning shelves in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack -plastic cups in bar area

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -wall at cooks line has accumulation of grease

Basic - Floor tiles missing and/or in disrepair. -in kitchen

Basic - Ice buildup in reach-in freezer

Basic - Ice scoop handle in contact with ice. -in bar area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Pipes at fryers have accumulation of grease -sides of fryers have accumulation of grease

Basic - Soiled dry wiping cloth in use. -at prep station in kitchen

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles in kitchen