HALIFAX RIVER YACHT CLUB

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -by three compartment sink Warning - From follow-up inspection 2026-04-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -slicer guard -soda nozzle at bar Warning - From follow-up inspection 2026-04-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -on 2 reach in coolers Warning - From follow-up inspection 2026-04-22: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -4 ovens Warning - From follow-up inspection 2026-04-22: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -under equipment at bar Warning - From follow-up inspection 2026-04-22: Improved Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -thaw Mahi not removed from packaging prior to thawing

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -lettuce 46f ,half and half 46f advised to placed more ice around product less than 4 hours

High Priority - Toxic substance/chemical improperly stored. -chemical spray bottle on ice machine Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. -ice in hand sink next to 3 compartment sink -tiki bar Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -tiki bar only used on the weekend

Intermediate - No soap provided at handwash sink. -tike bar,only used on the weekend

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. -viewed certificate for kitchen,unable to find other certifications

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

Basic - Accumulation of debris on exterior of warewashing machine. -small amount of debris on top of dish machine

Basic - Carbon dioxide/helium tanks not adequately secured. -2 small co tanks not secured next 1st floor walk in cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above cook line

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. -soup area Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -3 ovens

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

Basic - Stored food not covered. -marinade Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Sugar marked flour -Corn meal marked not sugar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cottage cheese 45f,Cole slaw 45f-employee discarded -tiki bar half and half 46f moved to another cooler

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. -not removed from package after running water Corrected On-Site

Basic - Employee eating /chewing while taking plates of food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -shirts on shelves in storage room

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens under stove

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -doors on double ovens with a build up of grease -wall of stove with build up of grease -shelf under flat grill

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls around mop sink

Basic - Worn, torn and/or soiled floors/carpeting. -storage room

High Priority - Raw animal food / beef stored over or with ready-to-eat food in a freezer - not all products commercially packaged.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -bar chlorine 400 ppm corrected to 100 ppm Corrected On-Site

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Seared sesame crusted ahi tuna ,asterisk on item no asterisk at consumer advisory . Manager printed new menus Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -meat loaf

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount on white plastic,kitchen -small amount in ice machine a tiki bar

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -large vents by walk in cooler

Basic - Dead roaches on premises. -1 dead roach on floor in storage room -1 dead roach on floor next to ice machine. Per manager had pest control on Monday Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -shoes in food storage room

Basic - Equipment in poor repair. -gasket torn on 2 door true cooler on cook line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of 4 ovens building up of grease

Basic - No handwashing sign provided at a hand sink used by food employees. -Tiki bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -grease build up on hood filters -back wall of stove burners soiled with grease

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment -floor soiled by bread cooler

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-04-04: On order Time Extended

Basic - - From initial inspection : Basic - Bathroom facility not clean. -walls soiled in employee bathroom Warning - From follow-up inspection 2024-04-04: Improved Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens Warning - From follow-up inspection 2024-04-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled traulsen cooler and sandwich cooler -grease build up around stove ,fryers and flat grill -exterior of oven soiled with grease -hood filters above char grill -exterior of mixer and stand Warning - From follow-up inspection 2024-04-04: Stove fryer and flat grill time extended. Other items complied Time Extended

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Kidney beans,chef discarded dated 11/5

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -build of grease on char grill -can opener

Intermediate - Handwash sink not accessible for employee use at all times. -colander stored in hand sink at second bar

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. -some employees

Intermediate - Oyster tags not marked with last date served.

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked turkey,crab cakes

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount kitchen and tiki bar

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on shelf, cookline

Basic - Food stored on floor. -bag of onions on floor in prep area -plastic container of Chex mix on floor at bar-corrected

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of 3 ovens soiled -interior of microwave soiled

Basic - No handwashing sign provided at a hand sink used by food employees. -second bar Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease back wall of stove

Basic - Time/temperature control for safety food thawed in an improper manner. -liver and salmon at room temperature Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled in prep area

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm corrected to 200 ppm Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. -prep area

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment and other equipment on cookline

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored with pasteurized liquid eggs in walk-in cooler, operator reorganized cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -half n half 55F in small white reach-in cooler in bar area, operator unable to determine timeframe, operator discarded

Intermediate - Food-contact surface soiled with food debris. -inside lid of reach-in cooler #6 has an accumulation of food debris -white cutting boards stained throughout kitchen -inside of ice machine has an accumulation of black, mold-like substance

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in dish area has ice in it, evidence of being used as dump sink

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stainless steel pots and bowls on storage rack, operator inverted Corrected On-Site

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. -tuna in lower portion of reach-in cooler #6

Basic - Equipment in poor repair. -top cabinet of Alto-Shaam non-functional, operator states parts have been ordered

Basic - Floor soiled/has accumulation of debris. -floors behind cooking equipment soiled

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

Basic - No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster, operator posted Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small white reach-in cooler in tiki bar area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -tops of fryers have an accumulation of grease and food debris -stainless steel wall above flat top grill has an accumulation of grease and food debris -fronts of all reach-in coolers and cooking equipment have an accumulation of grease and food debris -exterior of microwave soiled

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping clothes on counter, operator relocated to sanitizer bucket

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw pork Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. -basket in hand sink at tiki bar

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

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

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - back pack on food storage shelf

Basic - Food stored on floor. -cans juice

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Single-service articles improperly stored. -to go containers on floor in storage room

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2021-11-19: Time Extended

Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. Warning - From follow-up inspection 2021-11-19: Time Extended