TREASURE ISLAND R BAR

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. Spoke to employee regarding bare hand contact. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 packs raw mahi thawed and still in cryovac package.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Red hose under hand sink.

Basic - Bowl or other container with no handle used to dispense food. Cup no handle used for portions in flour and breading containers on top of reach in freezer.

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. 4 packs raw mahi thawed and still in cryovac package.

Basic - Food stored on floor. 2 boxes of food stored on floor in walk in freezer . Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked green beans 51f, cooling from last night. Item discarded.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over hot dogs . Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked green beans 51f, cooling from last night. Item discarded.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Standing water or very slow draining water in mop sink. Corrected On-Site

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. Employee touched with Bare hand toast after toasted. Educated employee and she discarded toast and washed hands and put on gloves. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. cutting board under toaster stained on cook line, can opener blade soiled with build up of food debris. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Portion cup in tomato sauce in reach in deli cooler on cook line. Employee removed portion cup. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor in dish area. Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice on rear exterior ice machine. Employee corrected ice scoop. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of blodgett oven on cook line soiled with burnt on food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine in exterior soiled with green and black mold like debris.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2025. Provided information on renewal of license. - From follow-up inspection 2025-02-11: Educated on importance of license renewal. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom rear dining room door to outside. - From follow-up inspection 2025-02-11: Time Extended

Basic - - From initial inspection : Basic - Plumbing line from a removed fixture not capped off. Pipe in bar under counter near hand sink not capped off and open. Employee placed towel in pipe until it can be capped off. - From follow-up inspection 2025-02-11: Foamed in pipe opening until it can be capped off by plumber. Time Extended

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in walk in freezer. Employee moved raw beef to lower shelf. Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 23 rodent droppings in dry storage area on floor, 3 rodent droppings on aluminum pan in dry storage, 2 rodent droppings on shelf next to Worcestershire sauce 1 rodent dropping on dry storage shelf next to lemon juice, 2 rodent droppings on floor next to reach in cooler. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Strainer in hand sink in bar area. Employee removed strainer. Corrected On-Site Warning

Basic - Dumpster lids located outside has no lid or lid open/broken. Has broken lid. Missing drain plug at dumpster. Warning

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

Basic - Floor area(s) covered with standing water. Standing water on floor in kitchen under fryer. Warning

Basic - Floor soiled/has accumulation of debris. Floor in kitchen behind fryer and oven soiled with debris. Warning

Basic - Food stored on floor. Containers of cooking oil on floor in dry storage area. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with burnt on food debris . Warning

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

Basic - Single-service articles not stored inverted or protected from contamination. Single service take out containers not inverted in kitchen. Employee inverted. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on bar, employee moved to sanitizer bucket. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes and green beans made 3-25 not cooled over night 85F . Warning - From follow-up inspection 2024-05-29: No foods cooling at time of inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of certified food manager. Amy Royster front of house manager. Warning - From follow-up inspection 2024-05-29: Manager onsite Patrick Donnelly 1-15-2019 serv safe expired 1-15-2024 front house manager Amy Royster no proof of food manager Admin Complaint

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/. Plans not submitted 3 compartment sink moved and dish washer added where oven was. Oven is now on cook line. Repeat Violation Admin Complaint - From follow-up inspection 2024-05-29: Call to plan reviewer Brie N. No plans submitted. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with black mold like debris on deli reach in cooler, Repeat Violation Warning - From follow-up inspection 2024-01-16: 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/. Renovated kitchen and moved 3 compartment sink to rear prep area and in process of adding dish machine to same area. Warning - From follow-up inspection 2024-01-16: No plans submitted per plan review. Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards have cut marks with black debris. Warning - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under equipment in kitchen soiled with grease. Repeat Violation Warning - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Tiles in bar area broken. Repeat Violation Warning - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of blodgett oven soiled with burnt on food debris. Repeat Violation Warning - From follow-up inspection 2024-01-16: Interior cleaned but more detailed cleaning needed. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in deli cooler near rear door, exterior of ice machine soiled with lime scale and black mold like debris. Repeat Violation Warning - From follow-up inspection 2024-01-16: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Portioned raw chicken over spinach in walk-in freezer Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef than touched bread with no glove change, discussed proper procedures with staff, employee washed hands and changed gloves Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Cutting boards stained on cook line. Knife magnet soiled Soda guns soiled at bar Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar used as dump sink

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. One employee hired over 60 days with no proof of training

Intermediate - Spray bottle containing toxic substance not labeled. Near triple sink at bar, employee labeled Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line

Basic - Carbon dioxide tanks not adequately secured. At bar, employee secured during inspection Corrected On-Site Repeat Violation

Basic - Clean glassware stored on soiled rags in cooler at bar

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. Mahi not removed from vacuum packaging before thawing

Basic - Duct tape used to repair nonfood-contact surface. Tape on reach in cooler handles at entrance to kitchen Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator corrected order Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Accumulation of food debris on floor of walk-in cooler/freezer. Floors soiled on cook line. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. Standing water under oven at rear of kitchen Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen. Hole in wall in womens restroom

Basic - Ice buildup in reach-in freezer #7.

Basic - Ice scoop handle in contact with ice. Ice machine at rear of restaurant

Basic - In-use tongs stored on equipment door handle between uses. On oven handles, removed during inspection Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven at rear of kitchen soiled. Interior of microwave soiled Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of black mold like substance on exterior of ice machine. Wall fan in prep area with accumulation of dust. Accumulation of grease on gas lines and sides of cooking equipment. Hood filters soiled Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer #7

Basic - Single-service articles not stored inverted or protected from contamination. Single service trays not inverted on shelf at rear of kitchen Repeat Violation

Basic - Soiled dry wiping cloth in use. On prep table

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracking raw shelled eggs no glove change or hand wash. Educated employee on glove change and hand wash after cracking raw shelled eggs. Employee washed hands. Corrective Action Taken

High Priority - Presence of insects, rodents, or other pests. Dead insect and insect cocoon on window sill in dining room. Employee cleaning areas.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quaternary corrected to 200ppm in 3 compartment sink in the bar area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper over ready to eat garlic butter. Employee moved grouper to lower shelf. 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. Fish dip opened 11-29 no date mark. Employee dated fish dip. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled with buildup of debris, cutting boards stained, soda guns soiled in bar area.

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

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in front bar area not secured.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape on handle of reach in upright cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Stereo and speaker on cook line above food.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic glasses in bar area.

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

Basic - Floors not maintained smooth and durable. Floors in kitchen not smooth and easily cleaned.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease on ceiling and walls of kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee removed tongs to dish area.

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

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand sink in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris, fan in kitchen soiled with dust and grease.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in upright cooler on cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Take out containers not inverted on cook line. Employee inverted take out containers. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Curbed mop sink in rear near ice machine slow draining.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine in sanitizer bucket corrected to 100ppm.