DAYTONA GRANDE HOTEL

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -single service cream cheese, butter chips, bulk sour cream; ice cream mix Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Single door cooler near cookline: sour cream 44F; cream 45-46F; cream cheese 45F longer than 4 hours, see stop sale. - cream cheese held off temperature control at plating table, 79F; - ice cream mix, tiki bar, 50F; 46F; Warning

High Priority - Toxic substance/chemical improperly stored. - cleansers stored on dishmachine - liquid fuel stored near clean dishware in expediting area 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. -heavy cream

Intermediate - Handwash sink not accessible for employee use at all times. - bar mats stored across basin of bar handsink Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured. - back storage area

Basic - Ceiling tile missing/out of alignment. - ware washing area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - AC vent dusty in warewashing area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - plates on rolling carts not inverted; one cart stored next to handsink, exposed to splash 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. - mahi

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - green beverage in water bottle on reach in cooler at cookline Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone charger on reach in cooler Corrected On-Site

Basic - Ice buildup in reach-in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - top side of warming cabinet - sides of grill and fryers - back of salamander

Basic - Old labels stuck to food containers after cleaning. -day dot stickers on stainless steel pans at drying rack

Basic - Standing water in bottom of reach-in-cooler. -stand up cooler

Basic - Working containers of food removed from original container not identified by common name. - bulk sugar container

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 shell eggs in makeshift omelet station in buffett area prior to handling bowl of cheese and plated cooked food/ready to eat food. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -5 live flies inside prep area near wall in cooler at area where potatoes are stored. Flies were landing on uncooked potatoes. -2 live flies inside prep area at pizza station Warning

High Priority - Stop Sale issued due to adulteration of food product. -bag of potatoes with numerous flies making direct contact with open food Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatotoes 65F, cooked sausage 68F, cut ham 65F, pizza sauce 46F, shredded cheese 45F, cheese 48F, raw shell eggs 75F ambient, cream cheese 49F, milk 51F, butter chips 65F inside cooler overnight Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomatotoes 65F, cooked sausage 68F, cut ham 65F, pizza sauce 46F, shredded cheese 45F, cheese 48F, raw shell eggs 75F ambient, lobster 51F, shrimp 50Fcream cheese 49F, milk 51F, butter chips 65F inside coolers overnight. We stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked sausage links 105-120F Warning

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - No plan review submitted and approved - food service area added. 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/. -omelet station being used in non approved area per plans submitted to DBPR. Prep table containing tabletop cooking equipment, ice bath station for cold holding, no hand wash sink anywhere in proximity Warning

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

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/. -coffee bar, located adjacent from interior bar with elevator. No plans submitted and approved on file. Coffee e, ice machine, food display case, toaster oven, hand sink, dump sink(currently shared with faucet of hand sink) -operator removed hand sink from tiki bar, hand sink must be either replaced or approved for removal from plan review. Warning - From follow-up inspection 2023-09-12: Time Extended - From follow-up inspection 2023-09-20: Time extended 60 days, operator shall submit plans to be approved within time frame given. Administrative action may be applied for non compliance with plan review requirements. Time Extended - From follow-up inspection 2023-11-27: Plan review submitted to Tallahassee, deficiency letter provided from Plan Review to operator on 11-8-2023 for unapproved plans, per Brianna from Plan Review. Advised operator to contact plan review immediately to correct deficiencies. A 30 day time extension has been granted to obtain plan review approval. Time Extended

High Priority - - From initial inspection : 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. -herb butter on cook line, advised pic about time as public health control Warning - From follow-up inspection 2023-09-12: Time Extended - From follow-up inspection 2023-09-20: Herb butter without time stamp used on time as public health control on cook line. -manager added time. Must be in compliance on callback inspection 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/. -coffee bar, located adjacent from interior bar with elevator. No plans submitted and approved on file. Coffee e, ice machine, food display case, toaster oven, hand sink, dump sink(currently shared with faucet of hand sink) -operator removed hand sink from tiki bar, hand sink must be either replaced or approved for removal from plan review. Warning - From follow-up inspection 2023-09-12: Time Extended - From follow-up inspection 2023-09-20: Time extended 60 days, operator shall submit plans to be approved within time frame given. Administrative action may be applied for non compliance with plan review requirements. Time Extended

High Priority - - From initial inspection : 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 - From follow-up inspection 2023-09-12: Operator requested extension due to scheduled maintenance to correct water heater booster. Time extended 7 days to verify compliance 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. -cioppino sauce/broth marked 8/21 - From follow-up inspection 2023-09-12: Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cioppino broth/sauce, marked 8/21 Warning - From follow-up inspection 2023-09-12: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut melon, yogurt 45-52F inside open air display case inside coffee bar - From follow-up inspection 2023-09-12: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pasta 51F, cooked shrimp 50F, swiss cheese 51F inside drawer on cook line recently left propped open per manager. Placed into walk in cooler. Rechecked at emd of inspection 45-47F cooling down. -cut melon, yogurt 45-52F more than 4 hours in coffee bar display case, see stop sale. Corrective Action Taken Warning - From follow-up inspection 2023-09-12: Time Extended

High Priority - - From initial inspection : 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. -herb butter on cook line, advised pic about time as public health control Warning - From follow-up inspection 2023-09-12: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-09-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -tiki bar Warning - From follow-up inspection 2023-09-12: Operator stated hand sink has been reinstalled in tiki bar, to verify on site in 7 days 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/. -coffee bar, located adjacent from interior bar with elevator. No plans submitted and approved on file. Coffee e, ice machine, food display case, toaster oven, hand sink, dump sink(currently shared with faucet of hand sink) -operator removed hand sink from tiki bar, hand sink must be either replaced or approved for removal from plan review. Warning - From follow-up inspection 2023-09-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Warning - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -tiki bar - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above slatted grill - From follow-up inspection 2023-09-12: Time Extended

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 - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. -salmon offered on menu Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna stored above cooked chicken inside drawers under grill. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cioppino sauce/broth marked 8/21

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cioppino broth/sauce, marked 8/21 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut melon, yogurt 45-52F inside open air display case inside coffee bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pasta 51F, cooked shrimp 50F, swiss cheese 51F inside drawer on cook line recently left propped open per manager. Placed into walk in cooler. Rechecked at emd of inspection 45-47F cooling down. -cut melon, yogurt 45-52F more than 4 hours in coffee bar display case, see stop sale. 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. -herb butter on cook line, advised pic about time as public health control Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -handsink blocked by stacks of clean linens on floor in front

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -tiki bar Warning

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

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/. -coffee bar, located adjacent from interior bar with elevator. No plans submitted and approved on file. Coffee e, ice machine, food display case, toaster oven, hand sink, dump sink(currently shared with faucet of hand sink) -operator removed hand sink from tiki bar, hand sink must be either replaced or approved for removal from plan review. Warning

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

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Warning

Basic - Bowl or other container with no handle used to dispense food. -soup containers used to dispense dry food in bulk container

Basic - Clean linens stored on floor. Corrected On-Site

Basic - Food stored on floor. -soda bib bag directly on floor inside tiki bar

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -single service spoons buried in food on line

Basic - No copy of latest inspection report available.

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 above slatted grill

Basic - Stored food not covered. -uncovered mac n cheese portions for fried mc and cheese bites inside walk in freezer -uncovered pasta, chicken inside walk in cooler from prior day

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -whole mushrooms stored above green peppers inside walk in Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above ready to eat food inside walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw salmon (51F - Cold Holding); cooked pasta (55F - Cold Holding); pizza sauce (44-47F - Cold Holding); meat sauce (43-45F - Cold Holding)); cut tomatoes (51F - Cold Holding); mashed potatoes (46F - Cold Holding); cooked vegetable blend (50-51F - Cold Holding); cooked brussel sprouts (50-51F - Cold Holding); cooked green beans (50-51F - Cold Holding)french toast mix 52F cold holding. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (51F - Cold Holding); cooked pasta (55F - Cold Holding); pizza sauce (44-47F - Cold Holding); meat sauce (43-45F - Cold Holding)); cut tomatoes (51F - Cold Holding); mashed potatoes (46F - Cold Holding); cooked vegetable blend (50-51F - Cold Holding); cooked brussel sprouts (50-51F - Cold Holding); cooked green beans (50-51F - Cold Holding)french toast mix 52F cold holding. -all product inside makeline cooler across drom stove on cook line longer than 4 hours, see stop sale.Warning -sour cream 44-46F, butter 45F, cream cheese 46F inside stand up refrigerator next to server staion at end of cookline. 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. -single service butter chips in server station/table inside kitchen Warning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -red snapper offered on menu, invoice only shows "snapper" from distributor. Warning

Intermediate - Handwash sink used for purposes other than handwashing. -server placed syrup inside handwash sink inside statio outside of kitchen

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

Basic - Carbon dioxide/helium tanks not adequately secured.

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 - Food not stored at least 6 inches off of the floor. -soda

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

Basic - Reach-in cooler interior have accumulation of soil residues. -server station stand up refrigerator

Basic - Single-service articles improperly stored. -cases of bar cups on floor in back hallway

Basic - Standing water in bottom of reach-in-coolers.

Basic - Working containers of food removed from original container not identified by common name. -flour

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon stored over raw onions, guacamole on speedrack inside walk in cooler Corrected On-Site 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. -milk inside walk in cooler Warning

Intermediate - Handwash sink used for purposes other than handwashing. -items stored inside hand wash sink next to 3 compartment sink in back 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/ Mathew mccalister, serve safe - arrived during inspection 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 - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee hand wash sink -cook line Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. -next to ice machine Warning

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