BEACON RESTAURANT

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. -raw shell eggs, per operator on time less than 30 minutes Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris. -interior of microwave at end of cookline

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -walk-in cooler: cooked meatloaf, per operator prepared on Saturday, April 18, 2026

Basic - Bowl or other container with no handle used to dispense food. -small plastic cup stored in brown sugar, operator removed Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. -next to soda bag in-box, operator secured Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -large stainless steel pots and bowls, and plates on dry storage racks

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups on shelf above kitchen beverage station, operator separated Corrected On-Site

Basic - Ice buildup on walk-in freezer door.

Basic - Ice scoop handle in contact with ice. -inside kitchen ice bin, operator removed Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers that face each other have an accumulation of grease and food debris -inside, lower portion of "Argus" stand-up reach-in freezer -exterior of microwaves -walk-in cooler fan covers have an accumulation of dust/debris

Basic - Stored food not covered. -walk-in cooler: sausage gravy containers, per operator cooled since Saturday, April 18, 2026, operator covered Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped plastic forks in front service area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall behind flat-top grill has an accumulation of grease and food debris

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. -multiple buckets

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Front handsink used to hold tickets. Corrected On-Site Warning - From follow-up inspection 2025-09-09: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter Warning - From follow-up inspection 2025-09-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled pork, tuna, gravy, soup, ham Warning - From follow-up inspection 2025-09-09: pulled pork Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Next to bag in the box soda Repeat Violation Warning - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Food stored under dripping water. Possible condensation dripping onto bag in the box soda and the floor in front of it, Warning - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bero cooler Warning - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Broom head on top of bag in the box soda Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under dish area handsink Warning - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Air handler/bag in the box soda area Warning - From follow-up inspection 2025-07-18: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler half eaten sandwich over produce Walk in cooler processed deer meat over turkey, next to octopus Repeat Violation Warning - From follow-up inspection 2025-07-18: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Diced turkey 52F in 1/6 pan on top of another covered 1/6 pan - sliced cheese in shallow 1/3 pan with styrofoam container underneath 43-53F. Advised to remove foam and store directly in pan below fill line - yogurt 44F, cream cheese 45F, butter 46F server cooler. Operator adjusted thermostat - dressing cooler, ranch made in house 54F. watermelon 47f operator removed all items and discarded ranch Warning - From follow-up inspection 2024-11-12: Sliced cheese 42F in main cooler Salad cooler removed - on ice, water melon 42F, cantaloupe 43F. In black server cooler, milk 54-55F, yogurt 44-46F, butter 48F, blue cheese dressing 44-45F. Some items out and returned to cooler per operator. All moved to front reach in cooler. ambient thermometer reads below 40F. Admin Complaint Corrective Action Taken

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 as required. Cheese, egg wash, cooked peppers and onions, batter, shell eggs, hash browns Warning - From follow-up inspection 2024-11-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Front counter, used to hold server tickets. Corrected On-Site Warning - From follow-up inspection 2024-11-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter Warning - From follow-up inspection 2024-11-12: Time Extended

Intermediate - - From initial inspection : 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. Dishwashers Warning - From follow-up inspection 2024-11-12: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Bag in the box soda area Warning - From follow-up inspection 2024-11-12: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler Warning - From follow-up inspection 2024-11-12: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, cookline, server area, dry storage area Jacket, dry storage Keys, prep area Warning - From follow-up inspection 2024-11-12: Glasses on prep table Time Extended

High Priority - Dented/rusted cans present. See stop sale. 2 rusted cans of garbanzo

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon cases over sauces, walk in cooler

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna salad 4/11, egg salad 4/10

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on and returned to food preparation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server cooler. Cut watermelon 46F, cut cantaloupe 46F.

Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse whisk

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage gravy and brown gravy made Monday

Intermediate - Spray bottle containing toxic substance not labeled. Dish area purple substance

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Medicine bottle, keys, kitchen. Walk in freezer personal items

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - walk in cooler raw ground beef over case of ham - raw wings over cooked sausage, both in ziplock sealed bags cookline double freezer Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 46F. Tcs dressing 44F and 45F. Unit frozen Melon cooler Milk 45F and 47F, beverage cooler. Right side

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that is incorrect. At 8:25, items marked for being placed under time control at 8:45.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. Employees with no food handler training

Intermediate - No soap provided at handwash sink. Dish area handsink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bleach bottles Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Next to bag in the box soda Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Cell phone on steam table - cell phone on rack with clean pans - backpack and jacket on dry storage shelving - Container with mints and eye drops on top of coffee. Corrective Action Taken Repeat Violation

Basic - Mosquitoes breeding in standing water. In bucket side outside side door to dish machine area

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cookline cooler Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Approximately 10 to 100 ppm cl 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. Gyro meat cooling overnight 45F and 46F in the middle, cooling overnight. See stop sale.

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. 25 ppm cl @ 110F

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee wiped hands on wet towel in place of handwashing. Discussed at length with CFM and employee.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded shrimp over hot dogs, cookline freezer

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

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-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard under sharpener

Basic - Carbon dioxide/helium tanks not adequately secured. Next to bag in the box soda, hallway Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Next to melon cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Next to melon cooler

Basic - Equipment and utensils not properly air-dried - wet nesting. Employee towel drying Corrected On-Site

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

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

Basic - Working containers of food removed from original container not identified by common name. Sugar above melon cooler

High Priority - Live ants on the walk in the kitchen. Approximately 10 on the wall behind prep table Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 45F, chocolate milk 44F, server cooler. Operator turned down unit

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. Cooked peppers and onions from 7:30 Repeat Violation

Intermediate - Handsink not stocked with required provisions. - No soap, paper towels, Dish area. a¿¿ paper towels. Bar Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Purple substance

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen entrance. Turned off due to leak. Turned back on Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Hallway

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. 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. Hairbrushes next to ketchup bags and on bag in the box soda

Basic - Water leaking from pipe and/or faucet/handle. Top of dish machine leaks onto the ground while running

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tcs creamers 46-52F, out and returned to cooler. Advised to use UHT creamers

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. Eggs,sausage.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl corrected to 100 ppm cl Corrected On-Site

Intermediate - No soap provided at handwash sink. Dish area Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dry erase board used for date marking not marked. Egg salad, chicken, Tuna, feta, Friday or Saturday Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Hallway with bag in the box soda

Basic - Cardboard used to line nonfood-contact shelves. Cart next to cut fruit cooler Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda over prep area Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, gum Repeat Violation