BRITT'S BAR & GRILL

High Priority - - From initial inspection : 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. Dish machine tested at 0PPM. Upon closer inspection inspector observed machine has no source of sanitizer. Instructed manager to set up three compartment sink until unit is functional. Warning - From follow-up inspection 2026-04-24: Machine requires further maintenance. Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked lasagna dated 4-8-2026 in walk-in cooler. See stop sale. Warning - From follow-up inspection 2026-04-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine at 0PPM indicating no one checking unit. Warning - From follow-up inspection 2026-04-24: Time Extended

Intermediate - - From initial inspection : 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. Canned artichokes opened not date marked in walk-in cooler. Shredded cheddar cheese not date marked in walk-in cooler. Warning - From follow-up inspection 2026-04-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dish machine missing sanitizer from unit. Warning - From follow-up inspection 2026-04-24: Dish machine Sani pump pouring continuously. Requires further repair. Time Extended

High Priority - (6) Live, small flying insects found (3) Live flies near dish pit (2) live flies near steam well None observed landing on food contact surfaces. Advised manager to dispatch as seen and sanitize areas where killed. Called made to Supervisor Lisa DW regarding vermin who advised a next day callback Warning

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. Dish machine tested at 0PPM. Upon closer inspection inspector observed machine has no source of sanitizer. Instructed manager to set up three compartment sink until unit is functional. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above frozen garlic knots in walk-in freezer. Inspector will discuss proper safe storage with manager. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above comminuted beef in walk-in cooler. Inspector will discuss safe storage according to cooking temperatures. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked lasagna dated 4-8-2026 in walk-in cooler. See stop sale. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked lasagna pan dated 4-8-2026 inside walk-in cooler Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meatballs held on top shelf in indirect heat above cookline at 129F. Employees advised cooked meatballs were placed from frozen on shelf two hour prior. Discussed reheating and thawing instructions with employees. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings and chicken Parmesan cutlets in low boy drawer on cook-line at 47F and 46F respectively. Items placed into walk-in freezer to correct. Rechecked temperatures at 44F and 43F respectively. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs held on top shelf in indirect heat above cookline at 129F. Employees advised cooked meatballs were placed from frozen on shelf two hour prior. Discussed reheating and thawing instructions with employees. See stop sale. Warning

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine at 0PPM indicating no one checking unit. Warning

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. Canned artichokes opened not date marked in walk-in cooler. Shredded cheddar cheese not date marked in walk-in cooler. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink seen used to fill metal pan of water for garbanzo beans. Instructed employee to only use sink for washing hands. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Upon arrival 6 employees observed in food handling with no CFM present. Discussed with manager who arrived during inspection that a CFM must be present with 4 or more employees. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front counter. Employee provided. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for pizza slices held on time. Inspector will provide time as a public health control form and review with manager. Warning

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dish machine missing sanitizer from unit. Warning

Basic - Floor area(s) covered with standing water. Standing water on floor near three compartment sink. Warning

Basic - Food stored on floor. Raw shell eggs stored on the floor in walk-in cooler. Tomato sauce cans stored in the floor in rear prep area. Warning

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 (Chlorine 0ppm) Sanitizer lines were hooked up to bucket of detergent. Operator went to store to get sanitizer. 3 compartment sink will be used until dish machine is sanitizing properly. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Manager handled sliced ham and salami used for antipasto salad, both out of temp. Operator voluntarily discarded. -line cook handled Parmesan cheese at pasta prep cooler with bare hands. Operator voluntarily discardedCorrective Action Taken Corrective Action Taken Warning

High Priority - Line cook employee failed to wash hands before changing gloves to initiate a task working with food. He washed hands and changed gloves after being corrected. Corrective Action Taken Warning

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags being used to store bread Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pasta in walk in cooler date marked 11/8. Operator says it should have been prepared more recently but regular chef is not here today to verify. Stop sale issued. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pasta in walk in cooler date marked 11/8. Operator says it should have been prepared more recently but regular chef is not here today to verify. Stop sale issued. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At pasta prep table- Alfredo sauce (62F - Cold Holding); caramelized onions (55F - Cold Holding); shredded cheddar (56F - Cold Holding); ground beef (51F - Cold Holding) Items were stored in reach in cooler overnight, no temperatures taken by staff today. Foods were evenly hot throughout, leading me to believe it was not just an issue of the lid being open and temporarily elevating the surface of the food. Stop Sale issued. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad prep cooler- Sliced ham (57F Cold Holding); sliced salami (59F - Cold Holding) Items were sliced yesterday, operator handled with bare hands and opted to discard after instruction that they may not use bare hand contact with ready to eat food. At pasta prep table- Alfredo sauce (62F - Cold Holding); caramelized onions (55F - Cold Holding); shredded cheddar (56F - Cold Holding); ground beef (51F - Cold Holding) Items were stored in reach in cooler overnight, no temperatures taken by staff today. Foods were evenly hot throughout, leading me to believe it was not just an issue of the lid being open and temporarily elevating the surface of the food. Stop Sale issued. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -no time monitoring of pizzas being held at room temperature for pizza by the slice Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda machine nozzles have accumulation of dried residues -soda machine ice chute soiled with black and pink mold like substance -interior of soda gun nozzles at bar soiled with accumulation of black slime Operator cleaned and sanitized soda gun nozzles Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. -pot being filled in handwash sink at end of cook line -strainer being stored in handwash sink behind bar Operator removed items Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -No paper towels at either handwash sink behind bar Warning

Intermediate - No soap provided at handwash sink. -no soap at either handwash sink behind bar Warning

Intermediate - No temperature measuring device provided on dishmachine. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Time as a Public Health Control is used for pizza by the slice Operator printed and filled out procedures during inspection Corrected On-Site Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Burgers cooked to order no consumer advisory posted. Provided operator with consumer advisory posters and they posted at front counter and bar. Corrected On-Site Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink next to register. Water on cold side temped 77F. Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage being stored on pizza preparation table Instructed employee to move it to a non food preparation area and he moved it to the drink station prep table. Operator moved drink to bus area with dirty dishes and sanitized food preparation areas. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee cell phone and electronic device stored on pizza preparation table -employee cell phone stored on shelf above salad prep cooler Operator removed Corrected On-Site Warning

Basic - Espresso scoop utensil in contact with vacuum cleaner handle resting on prep table. Operator removed and cleaned and sanitized. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris behind cook line equipment Warning

Basic - Hole in or other damage to wall. -crack in wall in cooler far right wall Warning

Basic - Ice buildup in walk-in freezer and reach in pasta prep cooler Repeat Violation Warning

Basic - Interior of microwave has accumulation of grease/food debris, last used yesterday. Repeat Violation Warning

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -reach in coolers in pizza preparation table area have exposed insulation in the doors Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -2 hand wash sinks behind bar no handwashing signs Repeat Violation Warning

Basic - Walk in cooler wall soiled with black mold like substance. Warning

Basic - Wet wiping cloths stored in detergent and water. Operator remade sani buckets with sanitizing solution which tested at 150PPM. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Certified food manager certificate expired for Lior Hason 11-13-2024 national registry of food safety professionals. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line, soda nozzles on soda fountain in wait station soiled. Repeat Violation Warning

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. National registry of food safety professionals employee training for all employees over 60 days expired 11-2024. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda fountain In wait station soiled. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to clean plates. Employee removed drink. Corrected On-Site Warning

Basic - Food stored in a prohibited area. Reach in coolers in dining room bar area added due to bar being destroyed during storms. Bar will be rebuilt when permits are approved. If bar is different from plans on file you will need to submit plan review to myfloridalicense.com Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice on shelves. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line soiled with burnt on food debris, microwave oven in desert area soiled. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in kitchen no hand wash signage. Provided signage to employee and he displayed. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began working with garnishes no hand wash in bar area. Educated employee and she washed her hands. Corrective Action Taken - From follow-up inspection 2024-08-13: Time Extended

High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. Roach excrement in cracks on counter behind pizza prep table, in cracks in service pass thru from kitchen. - From follow-up inspection 2024-08-13: Cleaned areas but more detailed cleaning needed. Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 18 rodent droppings in ice machine area near front bar 2 rodent droppings in hand sink in ice machine room 2 rodent droppings on wall near hand sink in ice machine area 6 rodent droppings under hand sink in exterior bar - From follow-up inspection 2024-08-13: 5 rodent droppings in the exterior bar area 7 rodent droppings in ice machine room Employee cleaning area during inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris, mixer head soiled with food debris. - From follow-up inspection 2024-08-13: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors soiled with food debris in kitchen and prep area. - From follow-up inspection 2024-08-13: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave oven soiled with food debris. - From follow-up inspection 2024-08-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and handles on reach in coolers soiled and sticky. - From follow-up inspection 2024-08-13: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began working with garnishes no hand wash in bar area. Educated employee and she washed her hands. Corrective Action Taken

High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches in pizza box storage area 3 live roaches in beverage station 2 live roaches in dining room behind booth near soda station

High Priority - Roach excrement and/or droppings present. Roach excrement in cracks on counter behind pizza prep table, in cracks in service pass thru from kitchen.

High Priority - Rodent activity present as evidenced by rodent droppings found. 18 rodent droppings in ice machine area near front bar 2 rodent droppings in hand sink in ice machine room 2 rodent droppings on wall near hand sink in ice machine area 6 rodent droppings under hand sink in exterior bar

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 reach in cooler in front counter no date mark. Employee dated milk opened 8-11 Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris, mixer head soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in exterior bar blocked with strainer. Employee removed to wash hands. Corrected On-Site

Basic - Dead roaches on premises. 2 dead roaches in pan in prep area . 2 dead roaches in dining room near pass thru on floor 1 dead roach on floor behind booth near soda station 1 dead roach on pan of water under reach in cooler in prep area

Basic - Floor soiled/has accumulation of debris. Floors soiled with food debris in kitchen and prep area.

Basic - Food stored on floor. Cooking oil on the floor in prep area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave oven soiled with food debris.

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

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Soap and sanitizer mixed in sanitizer bucket. Employee removed bucket and refilled with sanitizer only. 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. 0 ppm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked wings 57f, shredded cheese 55f, to be discarded. Found in reach in cooler from overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings 57f, shredded cheese 55f, to be discarded. Found in reach in cooler from overnight.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Adjusted. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked burger 108f, 110f, sitting out at room temperature. Moved to walk in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Marissa Chabez

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ice machine area.

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.

Intermediate - No soap provided at handwash sink. Ice machine area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked burger. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufle cup in pico.

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

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

Basic - Food stored on floor. Boxes of food on floor in walk in freezer.

Basic - Utensils in poor condition. Ice bucket chipped.

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

High Priority - 10 Live, small flying insects in food preparation area around drains under dish area.

High Priority - Raw animal food stored over or with unwashed produce. Raw burger over unwashed produce in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 81f, moved chicken to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.

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. Deli ham,sliced cheese. Repeat Violation

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

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Misplaced plane, rewrote another plan

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Cup no handle in salsa.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Floor soiled/has accumulation of debris. Floor soiled through kitchen. Drains at mop sink and under three compartment sink have built up debris. Under cooking equipment.

Basic - No handwashing sign provided at a hand sink used by food employees. Next to pizza oven. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Bar cooler outside.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no hand wash. Employee corrected and washed hands to put on gloves. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in soda fountain area landing on wall. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut mushrooms in reach in cooler on cooks line. Employee removed raw chicken to walk in cooler. Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings in exterior ice machine room on 2x4 on wall. Warning

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. Heavy cream opened 11/2 no date mark. Employee dated Cream. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and guard soiled with food debris, reach in cooler shelves on cooks line soiled. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink in ice machine room. Warning

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

Basic - Bathroom facility not clean. Restroom floor has build up of dirt and debris. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on top of flour in rear storage area. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee front counter engaging in food contact plating desserts no hair restraint. Employee put hair up when educated by manager. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Floor under equipment soiled with food debris, coal and dirt under cook line and in dish area. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between steamer and top of reach in cooler. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at bar hand wash sink or in inspection machine room hand sink. Provided hand wash signs to operator. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler in cook line soiled with slime and food debris. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 open employee drinks in reach in cooler on cooks line. Warning

Basic - Single-service articles improperly stored. Pizza boxes stored on floor in dining room. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not hung to dry in rear prep area. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cooks line. Employee put cloth in sanitizer bucket. Repeat Violation Warning