STONEWOOD GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -corn beef made yesterday Corn beef 45f to 56f not cooled to 41f or below in 6 hours. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dish washer Warning

High Priority - Pesticide-emitting strip present in food prep area. -bar Corrected On-Site Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True cooler -chicken wings 45f to 52f less than 4 hours -shrimp 45f 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 and the time removed from temperature control cannot be determined. -second reach in cooler less than 4 hours employee marking time. Tcs Ranch ,tcs blue cheese,pico ,shredded cheese ,blue cheese crumbs Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - wait Station ice dispenser soiled Warning

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

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

Intermediate - No soap provided at handwash sink. -cookline Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -Guinness beef stew marked 7 days Warning

Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken wings Warning

Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine soiled Warning

Basic - Ceiling tile missing. -over prep area Warning

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 cubes Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Equipment in poor repair. -gasket turn cooler next to stove Warning

Basic - Floor tiles missing and/or in disrepair. -mop sink Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens in prep area Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -ware washing area Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of flour and sugar containers -soda nozzle covers soiled Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Per manager Guinness stew made yesterday,has today's date. Manager corrected date Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. -walk in cooler Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -non continuous cooked chicken over cooked prime rib Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salad station rice 46f less than 4 hours -True cooler chicken wings 46f,prime rib 46f 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 and the time removed from temperature control cannot be determined. -Less than 4 hours product in expose and cookline. Wrote time down Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut lettuce 61f cooling 4 hours placed in freezer. Warning

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. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -2 Ice dispenser at waitstation Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by dish machine Warning

Intermediate - No soap provided at handwash sink. -second sink at bar Corrected On-Site Warning

Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken wings ,per manager not fully cooked Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -small bar Per taken glasses to one of the 3 other dish machine Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. -rear exit Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven soiled under burners -2 ovens in prep area Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burners soiled with grease -hood filters and hood soiled with grease -grease build up on gas line to fryer Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Single-service articles not stored inverted or protected from contamination. -at bar Corrected On-Site Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -per manager new dishmachine,has called tech Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over milk and red onion mix Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline true cooler pork belly,shrimp 45f to 47f less than 4 hours -Waitstation cut leafy green 52f less than flour hours Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Waitstation ice dispensers Warning

Intermediate - Identity of food or food product misrepresented. -SimplyGrilled Menu states yellowfin tuna ,invoiced states tuna loin CC anova. Establishment could not provide box for further clarification. Warning

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by 3 compartment sink . Hot water turn off Corrected On-Site Warning

Basic - Ceiling tile missing. -next to hood in prep area Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -small bar,per manager parts on order Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on shelf above salad station -employee on shelf above ware washing Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag stored with towels and drink mix at bar Warning

Basic - Food stored on floor. -walk in freezer Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Cookline and prep area Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease on stove -hood filters over char grill -shelves walk in cooler -soda holster by window Warning

Basic - Water leaking from pipe and/or faucet/handle. -water leaking from pipe under handsink in warewashing area Warning

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under fryers Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler cookline beef ,beef ,chicken salmon 44f 52f less than 4 hours placing in another cooler Warning - From follow-up inspection 2023-11-13: Beef 48f,rib eye 47f,pork chops 48f,beef 48f Tuna 42f,shrimp 42f,chicken 48f Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head -cutting boards on cooking -2 ice dispensers at soda station in wait station Warning - From follow-up inspection 2023-11-13: -cutting boards time extended Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by dishmachine Warning - From follow-up inspection 2023-11-13: Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -small bar, per manager has new dish machine on order Warning - From follow-up inspection 2023-11-13: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2023-11-13: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookine Warning - From follow-up inspection 2023-11-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of soda nozzle area -interior of unused ice bin at Waitstation Warning - From follow-up inspection 2023-11-13: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 small flys in storage room Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler cookline beef ,beef ,chicken salmon 44f 52f less than 4 hours placing in another cooler Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Brisket 106f employee reheating Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. -fly spray on box of cups Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head -cutting boards on cooking -2 ice dispensers at soda station in wait station Warning

Intermediate - Handwash sink used for purposes other than handwashing. -employee filled pitcher -ice in handsink,wait station Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by dishmachine Warning

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. -new employees Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -chowder and soups held up to 4 days Warning

Intermediate - Spray bottle containing toxic substance not labeled. -clear liquid Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -small bar, per manager has new dish machine on order Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Floor area(s) covered with standing water. -floors wet on cookline and prep area Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of soda nozzle area -interior of unused ice bin at Waitstation Warning

Basic - Single-service articles improperly stored. -box of toilet paper Corrected On-Site Warning

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -Chicken Wing 146f placed back in fryer Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken breast 46-to 52f, per employee cooked yesterday 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. -Kitchen 0 ppm -small bar 0ppm corrected to 50 ppm Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tuna 45f placed in another cooler -cooked chicken wings ,cooked chicken beef 49f to 50f less than 3 hours. Advised to add to time as a public health control. Establishment is using ice bath -Reach in cooler cook-line steaks ,pork,hamburger fish 44f to 47f placed in another cooler -Server station corn beans 50f ,cut tomatoes 47f,cut lettuce 46f less than 4 hours Warning

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -chowder and onion soup,per operator held more than 48 hours Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken wings Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - mixer head -can opener -mold like substance in ice dispensers at Waitstation -unused ice bin next to tea urns soiled with debris -cutting boards stained Warning

Intermediate - Handwash sink used for purposes other than handwashing. -pitcher in sink on cookline -red bucket in hand sink -by dishmachine Corrected On-Site Warning

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

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. -New hires Warning

Intermediate - Records/documents for required employee training do not contain all of the required information. -date of completion not written on some certificates Warning

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. Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. -fryer cooler gasket torn Warning

Basic - Floor tiles missing and/or in disrepair. -cookline Warning

Basic - Food stored on floor. -walk in freezer Warning

Basic - Ice buildup in walk-in freezer. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -by dishmachine Warning

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

Basic - Stored food not covered. -walk in freezer Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched nose and grabbed plates with food Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tuna 49F, cut tomatoes 46F, cream sauce 50F, cut tomatoes 50F, all less than 4 hours, operator placed ice on products -bleu cheese 49F, shredded cheese 46F, sliced cheese 46F, less than 4 hours Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chili 124F, less than 4 hours, operator reheated to 168F Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chutes soiled in beverage station area -stained cutting boards -salad cooler -can opener soiled -2 ovens soiled with grease Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. -metal buckets stored in handwash sink in sports bar area Warning

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

Intermediate - No soap provided at handwash sink. -handwash sink by dishwasher Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - melted butter ,per chef throws away at 4 hours(3pm) Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dish machine in private bar area, operator repaired Corrected On-Site Warning

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

Basic - Floor area(s) covered with standing water. -on floor in sports bar area Warning

Basic - Floor soiled/has accumulation of debris. -floors underneath bars have an accumulation of debris and broken glass Warning

Basic - Food not stored at least 6 inches off of the floor. -oil on floor in storage area -food on floor in freezer Warning

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

Basic - No handwashing sign provided at a hand sink used by food employees. -multiple handwash sinks in sports bar area Corrected On-Site Warning

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

Basic - Plumbing system in disrepair. -rinse sink leaking by dishmachine Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall around handwash sink in beverage service area soiled with black, mold-like substance Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -seared tuna 49f , per manager seared last night Warning

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -butter 71f,placed on stove Provided time as a public health control form Corrective Action Taken Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna-bar harbor - invoice does not states any parasite destruction Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bowl cooler tuna 46f,rice 46f Warning

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. -dates not written on all certificates Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -salad cooler - cutting board Warning

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

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

Intermediate - No soap provided at handwash sink. -by dishmachine -small bar Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in dining room Warning

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Equipment in poor repair. -gasket torn dessert cooler Warning

Basic - Ice scoop handle in contact with ice. -bar Corrected On-Site Warning

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -fryer cooler Warning

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

Basic - Working containers of food removed from original container not identified by common name. -wing flour Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prime rib between 48°f and 52°f in walk in cooler. Cooked and placed in walk in cooler yesterday. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prime rib between 48°f and 52°f in walk in cooler. Cooked and placed in walk in cooler yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef at 45°f and pork chops at 44°f on lower racks in reach in cooler. Operator moved to walk in cooler. Compound butter at 45°f in top area of reach in cooler at cookline. Advised operator to not place product above fill line. Burger sets with tomato at 54°f at cookline. Out of cooler 1.5 hours. Operator placed container further into ice. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter at 127°f at cookline. Warning

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with packaged food. Corrected On-Site Warning

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. Warning

Intermediate - Soap dispenser at handwash sink, unable to dispense soap due to dispenser being blocked by trash can in bar area. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Basic - Employee cellphone on cutting board at cookline. Employee apron on prep table. Corrected On-Site Warning