SPANISH RIVER GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Blue cheese olive (69F - Cold Holding). Employee moved to cooler - butter (68F - Cold Holding) Corrective Action Taken

Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Menu advertises "fresh lime" and "fresh lemon". Establishment uses commercially processed lime and lemon juice. - Spicy Jarrito Paloma - Big Sur - Pisco Sweet and Sour - Haberdaiquiri - Hang Thyme Admin Complaint

Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. - at bar

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. - dishwasher. Provided blank form via email. Employee read and signed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Above cookline.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee handling clean dishes wearing watch

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. Prosciutto Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Goat cheese

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bread dip 11/1 Mussels 9/14 Beets 11/7 Chicken stock 11/11 Cioppini 10/16 Red chimi 10/30 tomato confit 10/30

Intermediate - Manager or person in charge lacking proof of food manager certification. Henry and Michelle Repeat Violation

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

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 Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In flour

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Fire extinguisher in the red. Next to kitchen entrance

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Small cooler next to fryer pork belly 45F, raw calamari 44F, cooked onions 46F. Operator was in and out of cooler just prior to inspection. Advised to monitor. - peppers 78F in 1/6 pan with no time or temperature control for safety.

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

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

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. Michelle

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 with no food handler training Repeat Violation

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Issued and posted Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Spatulas

Basic - Working containers of food removed from original container not identified by common name. Spray bottles with water

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. Chopping herbs for garnish Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Home defense spray in storage trailer Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Goat cheese 1/25 Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced potatoes 49F. Dill butter 64F. Butter 53F Pulled out of cooler to ice for service Operator iced.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

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

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. Michelle

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

Basic - Single-service articles improperly stored. Case of lids on the floor of the storage trailer Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat corrected to 200 ppm.quat Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots and pans on shelf

Basic - Cleaned and sanitized equipment or utensils not properly stored. -clear plastic containers stored on floor in walk in cooler