- Basic - Containers of rice and beans stored on floor in dry storage room.
- Basic - No handwashing sign provided at a hand sink used by food employees- bar. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler- salsa verde, cole slaw.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Found at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- bar handsink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked- cole slaw, walk in cooler.
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07/21/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Floor soiled/has accumulation of debris... dry storage room floor.
- Basic - Food stored in dry storage area not covered- flour.
- Basic - Light shield damaged/in disrepair- walk in cooler.
- Basic - No ambient air temperature thermometer in identified line cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees... bar, cook line.
- Basic - Water leaking from faucet- bar and prep area handsink.
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6/17/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Observed: Duct tape used to repair nonfood-contact surface. Priority: Basic
- Basic - Observed: Exterior door has a gap at the threshold that opens to the outside. Bakery exterior door Priority: Basic
- Intermediate - Observed: 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. **Corrected On-Site** Priority: Intermediate
- High Priority - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. See stop sale Priority: High Priority
- High Priority - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Priority: High Priority
- Basic - Observed: Wood food-contact surface not properly sealed. Knife holder Wood on bakery walk in cooler Priority: Basic
- Basic - Observed: Working containers of food removed from original container not identified by common name. Spices Grits Priority: Basic
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood area greasy
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over creamer and milk in walk in cooler **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at bar **Corrected On-Site**
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Provided signs
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Red snapper ceviche
- Intermediate - Food service manager not certified within 30 days of employment.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Change of owner used for reference
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5/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Grayton Bar And Grill, 170 E Hwy 30a, Santa Rosa Beach, FL »