Beach Diner

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. In use dish machine ran multiple times, reading 0ppm, sanitizer bucket replaced and machine primed, sanitizer not dispensing in machine, manager called for service. **Corrective Action Taken** **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 packages of fully thawed out raw tuna still inside packages in walk in cooler. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hashbrowns (49F - Cold Holding); sliced cheeses (49F,51F - Cold Holding); sliced tomatoes (41F - Cold Holding); cut lettuce (41F - Cold Holding); shredded mixed cheese (49F - Cold Holding) in flip top reach in cooler at end of make line under service window, per employee all items where put in cooler about 3 hours prior and lids and doors have been consistently open, manager called for service of cooler and items moved to walk in cooler. cooked diced potatoes (48F - Cold Holding) in top section of flip top reach in cooler next to stove top on cook line, per employee lid has been consistently opened, and potatoes usually used up within 45 minutes, manager placed potatoes on time control and closed lid. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black eye peas (125F - Hot Holding) in steam well under service window on make line, per employee beans where heated and placed in well about 1 hour ago, employee stirred up beans. **Corrective Action Taken**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sausage gravy (118F - Cooling, after 30 minutes 118F) in pan more then 4 inches deep in walk in cooler on carts, per manager gravy was made an hour prior, carts moved to walk in freezer. **Corrective Action Taken**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Nina Fleming, expired 8/7/2025, ServeSafe.

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/ 8 food handlers on site and the only one with a manager's certification is expired.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in back of kitchen has a build up of surface rust and mold like substance. **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. 4 packages of fully thawed out raw tuna still inside packages in walk in cooler. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler have a build up of mold like substance. Exterior of large ice machine in back of kitchen has a build up of surface rust, mold like substance, and lime scale. **Repeat Violation**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee preparing food in back prep area and at salad station in kitchen touched hair twice with gloved hands then contained to prepare food without changing gloves and washing hands.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 packages of fully thawed out raw fish in reach in cooler on cook line still inside package.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sauage links (47F - Cold Holding); raw sausage patties (47F - Cold Holding) in reach in cooler drawer under grill on cook line, per manager they have been very busy and cooler has been consistently open for several hours.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by dish machine.

Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. 1 dog in outside dining area when inspection started, per manager they do not have a permit from the local authority having jurisdiction.

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

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. 4 packages of fully thawed out raw fish in reach in cooler on cook line still inside package.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's cup on prep table in salad station. **Repeat Violation**

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. 2 employees preparing food in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large ice machine in back of kitchen. **Repeat Violation**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed mushrooms and avocados over bags of bread and shredded cheese in walk in cooler.

Hands Clean and Properly Washed

Food Received at Proper Temperature

Potentially Hazardous Food Held at Proper Temperature

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching face and hair with gloved hands then continued to handle clean door handles and boxes of individual butters without changing gloves and washing hands. **Repeat Violation** **Admin Complaint**

High Priority - Non-food grade paper/paper towel used as liner for food container. Cloth towel used to cover biscuits in warming unit on cook line, towel replaced with single use deli paper **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (51F - Cold Holding) in reach in cooler next to stove top on cook ,one, per employee carton of liquid eggs have been taken in out of cooler for less then 1 hour and are used up within a couple of hours, eggs placed on time control. raw chicken (53F - Cold Holding) in reach in cooler drawer under grill on cook line, per employee drawer is has been consistently open for less then 1 hour. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Nonservice animals in the food establishment or on premises. 3 customers with dog in outside seating area, per manager they have discussed buying doggie dinning permit from the county, but they do not currently have any permit.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior corner on both ice bins of soda machines in establishment. Interior of large ice machine in back storage area of kitchen.

Basic - Food stored on floor. Box of mints behind front counter, manager corrected during inspection. **Corrected On-Site** **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket on shelve stored next to wrapped utensils in dining area, sanitation bucket moved. **Corrected On-Site**

Basic - Single-service articles improperly stored. Box of to go lids in back storage area by bathrooms on floor. Boxes of to go utensils behind front counter on floor. Manager corrected during inspection. **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of lettuce stored over washed zucchini and washed cucumbers in walk in cooler, produce rearranged. **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris. Under large ice machine in back storage area.