THE BEACH HOUSE

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side at mop sink.

Intermediate - Handwash sink not accessible for employee use at all times on cook line near breaker station. Sink blocked with trash can. Employee removed trash can from sink. Corrected On-Site Repeat Violation

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided chlorine test strips to establishment during inspection. Corrected On-Site Repeat Violation

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/.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near prep area and mop sink. Corrective was not taken during inspection.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing a watch or bracelet while engaged in food preparation.

Basic - In-use ice scoop stored on soiled surface between uses near ice machine and walk in cooler.

Basic - Metal food trays stored on floor between breader station and hand wash sink on cook line in between uses.

Basic - No handwashing sign provided at a hand sink used by food employees near kitchen entry across from dish machine. Provided establishment with hand wash handout. Corrective Action Taken Repeat Violation

Basic - Stored food not covered. Sliced tomatoes stored in upstairs walk in cooler not covered.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP tuna 48F thawed in side sealed bag. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times on cook line near breaded station. Sink blocked its trash can. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in sink on cook line near breaded station. Repeat Violation

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

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. Provided compliance form to establishment. Repeat Violation

Intermediate - No soap provided at one of the hand wash sinks at bar and by steam well and upright cooler in kitchen.

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. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at ice machine upstairs near walk in cooler and both ice machines down stairs. Repeat Violation

Basic - Black trash bag used to line food-contact surface at breading station near fryers. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in Cole slaw in upstairs walk in cooler. Bowl stored in yellow rice at steam well. Repeat Violation

Basic - Ceiling tile missing near upstairs walk in cooler by ice machines and multiple ceiling tiles missing in down stairs dry storage and linen room near walk in cooler. Repeat Violation

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. Vacuumed sealed tuna 48F.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on cutting board at make bar near fryers.

Basic - Food stored on floor. Cambro of tar tar sauce stored on floor in walk in cooler upstairs near office. Repeat Violation

Basic - In-use cloth/towel used under cutting board at bar.

Basic - Interior of downstairs walk in cooler door has exposed insulation. Repeat Violation

Basic - Multiple Employee beverage containers in ice machine down stairs.

Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units and walk in coolers

Basic - No handwashing sign provided at a hand sink used by food employees at both sinks at bar. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Mahi 30F thawing in prep sink in standing water.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen entry, ware washing and near back door. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upright reach in freezer- raw ground beef patty stored over raw bacon.

Intermediate - Handwash sink used for purposes other than handwashing. Lettuce debris stored in drain of hand wash sink in between ware wash station and ice machine.

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

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

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/. Repeat Violation

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.

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.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in hot rice. Cup stored in sugar. Repeat Violation

Basic - Ceiling tile missing in hallway at kitchen entry. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks stored in walk in cooler and upright freezer on shelves. Phone stored on food contact surface at breading station on top of cloth. Purse stored in prep table near expo. Repeat Violation

Basic - Floor tiles missing and/or in disrepair on cook line.

Basic - Food stored on floor. Remoulade sauce stored on floor in walk in cooler. Coffee stored on floor by shelf nearest ware wash area. Repeat Violation

Basic - Hole in or other damage to wall through out kitchen.

Basic - Ice bucket stored on floor between uses near ice machine.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing( lights not working) over bulbs on ceiling near expo station.

Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units.

Basic - Soiled dry wiping cloth in use at prep table.

Basic - Trash bag used to line food-contact table at breading station. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware washing area and in kitchen entry hall. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sugar bin lid heavily soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times on cook line. Sink blocked with fan, dustpan and squeegee. Repeat Violation

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/.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle stored in sugar. Repeat Violation

Basic - Ceiling tile missing from ceiling near kitchen entry. Repeat Violation

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

Basic - Employee beverage container in a cold holding unit with food to be served to customers. Drink in reach in freezer. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board at make bar on cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on prep table in kitchen.

Basic - Floor soiled/has accumulation of debris. Pile of ketchup on floor at cook line.

Basic - Food stored on floor. House honey mustard dressing stored on floor in walk in cooler.

Basic - Hole in or other damage to wall near kitchen entry. Repeat Violation

Basic - Light shield damaged/in disrepair. Light shield missing in kitchen near expo.

Basic - No handwashing sign provided at a hand sink used by food employees at 3 sinks in kitchen. Repeat Violation

Basic - Trash bag used to line food-contact shelves under pans at breading station.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware washing area and through out kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled cloth stored on floor near mop sink.

Intermediate - Handwash sink not accessible for employee use at all times. Sink near breading station blocked with hose. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in chips. Repeat Violation

Basic - Ceiling tiles missing near wear washing and kitchen entry. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles, vents,monitors and wires heavily soiled with grease and dust over cook line. Repeat Violation

Basic - Floor area(s) covered with standing water at wait station. Employee squeegeed the floor. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks stored in upright freezer.

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. Observed chemical dish machine with 0ppm chlorine reading.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass upright- house made tarter 47F, Cole slaw 49F, house made cocktail 49F ( 2.5 hours per expediter). Cold holding at expo- house made tarter 77F, house made burger sauce 78F, house made cocktail 77F ( 1 hour per expediter ). At expo- Cole slaw 78F, ( room temp 1 hour per expediter). Cold holding drawers- grouper 61F, mahi-mahi 56F, beef 56F ( 2.5 hours per cook ). Expediter and cook placing all food items either on ice or in reach in cooler/ freezer to reduce temperatures. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding- macaroni and cheese 129F ( 30 minutes per cook ). Cook place macaroni and cheese back on stove to reheat to 165F and hold. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked on cook line with trash can.

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/

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At expo- Cole slaw 78F, ( room temp 1 hour per expediter). Expediter placed Cole slaw in reach in cooler. Corrective Action Taken

Intermediate - Required employee training expired for all 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. Both ice makers down stairs heavily soiled.

Basic - Bowl or other container with no handle used to dispense food. Cup stored in sugar bin.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling tile missing. 2 ceiling tiles missing near walk in cooler and ice maker.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in dining room over guest tables and walk ways in disrepair, peeling, cracks around vents and condensation.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dining room and kitchen ceiling and vents heavily soiled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on food contact tables, cutting boards in kitchen.

Basic - Employee eating in a food preparation or other restricted area. Employee eating from the cutting board at the make bar on cook line.

Basic - Floors not maintained smooth and durable. Walk in freezer floor downstairs in disrepair/ raised at door area. Repeat Violation

Basic - Food stored on floor. Sweet and sour sauce stored on floor in dry storage.

Basic - Hole in or other damage to wall near pass through.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Downstairs walk in cooler door has exposed insulation on the interior. Downstairs walk in freezer door in disrepair at handle and bottom of door.

Basic - No handwashing sign provided at a hand sink upstairs women's restroom. No sign at sink on cook line.

Basic - Open dumpster lid.

Basic - Soiled dry wiping cloth in use. Multiple dry soiled cloths stored through out kitchen on food contact surfaces and on floor to soak up grease.

Basic - Unnecessary items stored in garbage enclosure. Trash and old equipment stored near dumpster. Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Walk in freezer floor in disrepair. Floors soiled in multiple areas upstairs kitchen, walk in freezer, under equipment.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 4 ceiling tiles missing in dry storage.

Basic - Cove molding at floor/wall juncture broken/missing. In downstairs walk in cooler.

Basic - Equipment in poor repair. Panels missing on interior doors of 1st reach in cooler exposing insulation. Walk in freezer floor door frame coming apart at base of door and exposing insulation.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Bar has 3 broken tiles near floor drain.

Basic - Floors not maintained smooth and durable. Downstairs Walk in cooler floor coming up inside entrance.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 drinks in upright reach in freezer at end if the line. Operator removed during inspection. Corrected On-Site

Basic - Unnecessary items stored in garbage enclosure. Shelving, table, propane heater, chairs - all broken.