- Basic - Accumulation of debris on exterior of warewashing machine.(top of machine)
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. (Dry storage upstairs) **Corrected On-Site**
- 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 - Reach-in cooler gasket torn/in disrepair.(2 door across from fryers)
- Basic - Soiled reach-in cooler gaskets.(on cooks line)
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.(bottles on cooks line)
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.(beef over cooked pork and chicken over oysters) **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(over 300 ppm quat test strip turned dark green) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(back bar)
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting.clean utensil shelf at the warewashing area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.Observed hand wash soap container on food contact side of a plate at the cook line storage **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Raw fresh fish and raw chicken both stored on bottom shelf of metro rack in the walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.server area in the dining room
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.Fryer baskets on cook line **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.cook line sinkNo towels at the back bar sink.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside container of horseradish sauce in deli style cooler on cooks line **Corrected On-Site**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not able to sanitize during rinse cycle.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Above deli style cooler on cooks line
- Basic - Soil residue build-up on nonfood-contact surface. Shelves throughout the food prep area near dish machine .
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Basic - Wall soiled with accumulated grease. Behind equipment on cooks line
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles Throughout the cooks line
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook
- 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. Cook on line
- High Priority - Raw animal food stored over ready-to-eat food. Raw scallops over cooked rice in deli style cooler on cooks line **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Throughout the cooks line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All deli style coolers throughout the cooks line
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Con queso in walk in cooler @ 100?F. Was instructed to place in ice bath to reach proper temperature before placing back into walk in cooler. **Corrected On-Site**
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carpeting installed in a dry food storage area up stairs
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Cases of raw chicken, container or raw fish, raw Chicken wings, buckets contains food products, onions in a container
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot on hook over 3 compartment sink
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs stored in metal container on bottom shelf on cooks line
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. On prep table near meat slicer, on counter top near deli style cooler on cooks line
- Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Server
- Basic - Employee with no hair restraint while engaging in food preparation. Chef manager
- Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf near dish machine
- Basic - Exterior door has a gap at the threshold that opens to the outside. In down stairs storage area
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. In down stair storage area
- Basic - Food stored outside. Grey Container with raw oysters stored outside on top of trash can. Was discarded by prep cook **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair.ion 2 door lower reach in cooler in dish washing area Deli style cooler on cooks line
- Basic - Hole in wall. In down stairs storage area with freezer behind soda dispenser boxes
- Basic - In-use tongs stored on oven door handle between uses. On cooks line
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Fan vent in down stairs storage area within freezer and chemical storage
- Basic - Outer openings not protected with self-closing doors. Back door in kitchen aewa
- Basic - Single-service items stored on floor in dry storage area.
- Basic - Soil residue build-up on nonfood-contact surface. On shelves through out the kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter top near microwave near dish machine
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing different types of liquid through out the kitchen
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. On stove 113?F on cooks line, **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook and server
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 48?F in ice unit on cooks line, lemon garlic sauce 45?F, cole slaw 55?F **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 10-12 in separate bar area behind soda box dispenser .
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Inside lower steamer unit in ware washing area
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In ware washing/ food prep area **Corrected On-Site**
- Intermediate - Interior of freezers soiled with accumulation of food residue. All 3 coolers in down stairs storage area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cooks line **Corrected On-Site**
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2/7/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Beverage tubing/cold plate not separated from stored ice.
- Critical - Handwashing cleanser lacking at handwashing lavatory.{REAR PREP} Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.[rear reachin] Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed carpeting installed in an improper location.{UPSTAIRS STORAGE }
- Critical - Observed food stored on floor.[soda in a box]
- Critical - Observed food stored on floor.{BOXES OF CHICKEN AND OYSTERS ON FLOOR} Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.{Throughtout kitchen }
- Critical - Observed interior of microwave soiled.
- Observed open dumpster lid.[missing lid]
- Critical - Observed unlabeled spray bottle. Repeat Violation.
- Critical - Potentially hazardous food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.{EG,FLOUR,ETC}
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.[cookline]
- Critical - Observed ice used for drinks not protected from hoses in ice bin.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[millk]
- Critical - Observed unlabeled spray bottle.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.{BAR} Corrected On Site. Repeat Violation.
- Critical - Observed a refrigerator with no overhead protection.
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1/24/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.[squirt bottles]
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area.{UPRIGHT NEAR WALKIN}
- Critical. Observed raw animal food stored over ready-to-eat food.[shell eggs over ready-to-eat inside walkin cooler]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[tongs hanging from oven door handle]
- Observed employee with no hair restraint.[owner]
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.[plates]
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.[straws at bar]
- Critical. No handwashing sign provided at a handsink used by food employees.[bar]
- Critical. Hand wash sink lacking proper hand drying provisions.[bar]
- Critical. Handwashing cleanser lacking at handwashing lavatory.[bar]
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area.[no overhead protection]
- Observed old labels stuck to food containers after cleaning.
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10/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about The Island Grill & Raw Bar, 1110 Pinellas Bay Way S #206, Tierra Verde, FL »