Broad Stripes Golf and Social Club

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At the kitchen area: One live roach on wall behind dish machine area. One live roach on prep table under blender Three live roaches on crevice behind shelf with condiments. Six live roaches on prep table crevices. Five live roaches behind electrical outlet at the cook line. One live roach on handwash sink at the cook line. Six live roach on prep table at the server station. **Warning** - From follow-up inspection 2025-05-10: At the cook line, one live roach on prep table next to handwash sink, four live roaches on floor underneath prep cooler and freezer, two live roaches inside freezer hinges, one live roach in prep table crevice and one live roach at the server station. **Admin Complaint** - From follow-up inspection 2025-05-12: Three live roaches inside cooler crevice, Manager killed and cleaned **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-05-14: One live roach behind gas line, Manager killed and cleaned. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-05-27: One live roach behind handwash at the end of the cook line. Manager killed and cleaned. **Admin Complaint** **Corrective Action Taken**

Basic - - From initial inspection : Basic - Dead roaches on premises. Twelve dead roaches on floor at the kitchen area. **Warning** - From follow-up inspection 2025-05-10: No dead roaches **Time Extended** - From follow-up inspection 2025-05-12: No dead roaches observed. **Time Extended** - From follow-up inspection 2025-05-14: No dead roaches **Time Extended** - From follow-up inspection 2025-05-27: No dead roaches observed during this callback. **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, liquid eggs 48F, raw beef 48F, raw chicken 49F, raw beef 48F, per employee items placed in cooler from walk-in cooler at 9:45am. Employee moved to freezer to drop temperature. Also at room temperature since 10:00am butter with garlic, Employee will use time as a public health control and item will be discarded at 2:00pm. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-05-10: **Time Extended** - From follow-up inspection 2025-05-12: No food at the cook line. **Time Extended** - From follow-up inspection 2025-05-14: No food at the cook line. **Time Extended**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At the kitchen area: One live roach on wall behind dish machine area. One live roach on prep table under blender Three live roaches on crevice behind shelf with condiments. Six live roaches on prep table crevices. Five live roaches behind electrical outlet at the cook line. One live roach on handwash sink at the cook line. Six live roach on prep table at the server station. **Warning** - From follow-up inspection 2025-05-10: At the cook line, one live roach on prep table next to handwash sink, four live roaches on floor underneath prep cooler and freezer, two live roaches inside freezer hinges, one live roach in prep table crevice and one live roach at the server station. **Admin Complaint** - From follow-up inspection 2025-05-12: Three live roaches inside cooler crevice, Manager killed and cleaned **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-05-14: One live roach behind gas line, Manager killed and cleaned. **Admin Complaint** **Corrective Action Taken**

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient air temperature 49F observed standing water. **Warning** - From follow-up inspection 2025-05-10: **Time Extended** - From follow-up inspection 2025-05-12: No food at the cook line, all equipment off. **Time Extended** - From follow-up inspection 2025-05-14: All equipment disconnected. **Time Extended**

Basic - - From initial inspection : Basic - Dead roaches on premises. Twelve dead roaches on floor at the kitchen area. **Warning** - From follow-up inspection 2025-05-10: No dead roaches **Time Extended** - From follow-up inspection 2025-05-12: No dead roaches observed. **Time Extended** - From follow-up inspection 2025-05-14: No dead roaches **Time Extended**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At the kitchen area: One live roach on wall behind dish machine area. One live roach on prep table under blender Three live roaches on crevice behind shelf with condiments. Six live roaches on prep table crevices. Five live roaches behind electrical outlet at the cook line. One live roach on handwash sink at the cook line. Six live roach on prep table at the server station. **Warning** - From follow-up inspection 2025-05-10: At the cook line, one live roach on prep table next to handwash sink, four live roaches on floor underneath prep cooler and freezer, two live roaches inside freezer hinges, one live roach in prep table crevice and one live roach at the server station. **Admin Complaint** - From follow-up inspection 2025-05-12: Three live roaches inside cooler crevice, Manager killed and cleaned **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, liquid eggs 48F, raw beef 48F, raw chicken 49F, raw beef 48F, per employee items placed in cooler from walk-in cooler at 9:45am. Employee moved to freezer to drop temperature. Also at room temperature since 10:00am butter with garlic, Employee will use time as a public health control and item will be discarded at 2:00pm. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-05-10: **Time Extended** - From follow-up inspection 2025-05-12: No food at the cook line. **Time Extended**

Basic - - From initial inspection : Basic - Dead roaches on premises. Twelve dead roaches on floor at the kitchen area. **Warning** - From follow-up inspection 2025-05-10: No dead roaches **Time Extended** - From follow-up inspection 2025-05-12: No dead roaches observed. **Time Extended**

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient air temperature 49F observed standing water. **Warning** - From follow-up inspection 2025-05-10: **Time Extended** - From follow-up inspection 2025-05-12: No food at the cook line, all equipment off. **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, liquid eggs 48F, raw beef 48F, raw chicken 49F, raw beef 48F, per employee items placed in cooler from walk-in cooler at 9:45am. Employee moved to freezer to drop temperature. Also at room temperature since 10:00am butter with garlic, Employee will use time as a public health control and item will be discarded at 2:00pm. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-05-10: **Time Extended**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At the kitchen area: One live roach on wall behind dish machine area. One live roach on prep table under blender Three live roaches on crevice behind shelf with condiments. Six live roaches on prep table crevices. Five live roaches behind electrical outlet at the cook line. One live roach on handwash sink at the cook line. Six live roach on prep table at the server station. **Warning** - From follow-up inspection 2025-05-10: At the cook line, one live roach on prep table next to handwash sink, four live roaches on floor underneath prep cooler and freezer, two live roaches inside freezer hinges, one live roach in prep table crevice and one live roach at the server station. **Admin Complaint**

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient air temperature 49F observed standing water. **Warning** - From follow-up inspection 2025-05-10: **Time Extended**

Basic - - From initial inspection : Basic - Dead roaches on premises. Twelve dead roaches on floor at the kitchen area. **Warning** - From follow-up inspection 2025-05-10: No dead roaches **Time Extended**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, corned beef date marked 5/01/25.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler ground beef stores above corned beef, employee moved. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, liquid eggs 48F, raw beef 48F, raw chicken 49F, raw beef 48F, per employee items placed in cooler from walk-in cooler at 9:45am. Employee moved to freezer to drop temperature. Also at room temperature since 10:00am butter with garlic, Employee will use time as a public health control and item will be discarded at 2:00pm. **Corrective Action Taken** **Warning**

High Priority - Roach activity present as evidenced by live roaches found. At the kitchen area: One live roach on wall behind dish machine area. One live roach on prep table under blender Three live roaches on crevice behind shelf with condiments. Six live roaches on prep table crevices. Five live roaches behind electrical outlet at the cook line. One live roach on handwash sink at the cook line. Six live roach on prep table at the server station. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. At the bar area, spray bottle with yellow substance.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. No document available for chicken wings, Inspector provided a digital copy

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, blocked by a tray, employee moved. Also handwash sink at the cook line near office area, no water available, employee turned water on. ** Corrected On-Site** **Corrected On-Site**

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/ Four food employees, no manager on site.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For four employees

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. For five employees

Intermediate - No soap provided at handwash sink. Handwash sink at the cook line.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for burgers and beef steak, inspector provided a copy, Employee posted. **Corrected On-Site**

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line, also ambient temperature of 49F.

Basic - Dead roaches on premises. Twelve dead roaches on floor at the kitchen area. **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine and ice bin at the server area with mold like substance

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at the cook line and Ac vent at the cook line heavily soiled.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient air temperature 49F observed standing water. **Warning**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food (opened) stored above customers food, employee discarded. **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment heavily soiled.

Basic - Food stored on floor. In walk-in freezer, bread cases on floor.

Basic - In-use tongs stored on equipment door handle between uses. At the cook line, one tong on oven handle

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the bar area. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed cart soiled, also reach-in cooler gaskets.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the server station, Opened employee drinks stores above butter

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.

Supervisor/Person in Charge Present

Employee Health Policies Present

Certified Food Manager Identification

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Washing Fruits and Vegetables

Food and Non-Food Contact Surfaces Designed and Constructed

Plumbing Maintained; Sewage Disposal

Food Received at Proper Temperature

Adequate Handwashing Facilities Supplied and Accessible

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Sewage and Wastewater Properly Disposed

Approved Thawing Methods Used

Proper Sanitizer Contact Time and Concentration

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

Personal Cleanliness

Wiping Cloths Properly Used and Stored

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. Male employee touched face and continued to prepare food without washing hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched clothes and continued to cook food without washing hands.

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. Male employee touched black bean burger with bare hands while placing on top of plated bread.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Heavy cream 47F in reach in cooler at bar. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 47F in reach in cooler overnight at bar. **Repeat Violation** **Admin Complaint**

Intermediate - Commercially processed and/or prepared onsite ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler: ham and roast beef opened Thursday with no date mark. Pan of rice cooked Saturday with no date mark. Prime rib cooked Saturday with no date mark. In reach in cooler on cookline: Lasagna from Saturday with no date mark. In reach in salad cooler: sausage cooked Thursday with no date mark. Cooked fish from Saturday with no date mark.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table on cookline soiled with food debris. Interior top of ice bin in server station has black substance. Interior of teach in cooler at end of cookline has food debris. Interior of ice machine has mold like substance on deflector plate. **Repeat Violation**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at bar water 75F. Hot handle does not turn water on.

Basic - Working containers of food removed from original container not identified by common name. Large bins of flour and sugar in kitchen not labeled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One at bar. One in server station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers on cookline soiled with food debris. Shelves under pass thru soiled with food debris. Around doors and gaskets of reach in coolers and drawer units on cookline soiled with mold like substance and food debris. Hood filters have accumulation of grease and dust. **Repeat Violation**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop inside sugar in bin located at end of cookline. Manager removed. **Corrected On-Site**

Basic - Equipment in poor repair. Lid over bread crumbs broken. Pan holding chicken salad missing corner in reach in cooler. Reach in cooler at bar has an ambient temperature of 47F, creamer stored in unit.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrella on shelf over cans.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Blue bowl and crunch bowl in bin with cheese in shakers inside reach in cooler in server station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in a foam cup on top of powder sugar bags. **Repeat Violation**

Employee Health Policies Present

Supervisor/Person in Charge Present

Food Received at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, chicken pot pie date marked 11/30/2022.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the server station, coleslaw o time marked, manager marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the end of the cook line, Caribbean sauce with garlic no date marked.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers interior soiled. **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Under equipment

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