- Basic - Bowl or other container with no handle used to dispense food (rice). **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees (bar handwash sink)
- High Priority - Raw animal food (pork) stored over ready-to-eat food (pico de gallo) . **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food (blue cheese dressing) prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site** **Repeat Violation**
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind reach in coolers in wait area
- Basic - Dumpster not on proper pad/nonabsorbent surface. **Repeat Violation**
- 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. Drinks by prep reach in cooler and cookline
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep area across from cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buttermilk batter 51 °F, less than 4 hours. Operator Iced down
- High Priority - Potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Pico salsa made on 2/11, creole sauce made on 2/11, chili made on 2/17, cooked short ribs made on 2/6, and pepperoni sauce made on 2/17.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over butter in reach in cooler **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Small Bar handwash sink
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Daniel Ross and Lindsay Grove.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cocktail sauce made over weekend. **Corrected On-Site**
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dumpster not on proper pad/nonabsorbent surface. **Warning**
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8/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Dumpster not on proper pad/nonabsorbent surface. **Warning**
- 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, 0ppm corrected to 50ppm. **Corrected On-Site** **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found, 60 hard big bar area, 10 hard in kitchen under 3 compartment sink. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Cleaning bottles hanging on handsinks in kitchen. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink, waitress area. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, both men's dispenser, 1 woman's dispenser, bar area X2. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink, bar. **Warning**
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8/26/2013 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in upright cooler kitchen.
- Basic - No copy of latest inspection report available, locked in filing cabinet.
- High Priority - Toxic substance/chemical stored by or with single-service items. Stainless steel cleaner next to portion cupp/lids waitress area. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink, next to waterheater.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over shredded cheese, upright cooler. **Corrected On-Site**
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3/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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