Hurricane Grill and Wings

Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above ware washing area. - From follow-up inspection 2025-05-08: **Time Extended**

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing shield. - From follow-up inspection 2025-05-08: **Time Extended**

Basic - - From initial inspection : Basic - Water draining onto floor surface. Water leaking from condenser unit in walk in cooler. - From follow-up inspection 2025-05-08: Water Leaking from fan still. **Time Extended**

High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken on top shelf over kegs in walk in cooler. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. mahi-mahi raw 48F cold holding, precooked steak 48F cold holding. Found in grill cooler. Cooling in reach in cooler - diced tomatoes 48F cooling, sliced tomatoes 51F cooling. Prepared from 11am found at 3:15 pm. **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw 50F cold holding. mahi 48F cold holding and precooked steak 48F cold holding. Was in grill coolers from overnight. Cook discarded. Cook said flip top cover was left open during rush service. Advised to rapid chill. Cook placed in ice bath. Coleslaw 48F cold holding. Rechecked 42F cold holding. **Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. diced tomatoes 48F cooling, sliced tomatoes 51F cooling. Prepared from 11am found at 3:15 pm. Found in reach in cooler make table on cooks line.

High Priority - Toxic substance/chemical improperly stored. Sanitizer container in floor. Cook removed. **Corrected On-Site**

Basic - Food stored on floor. Chili and potato tater tot's. **Corrected On-Site** **Repeat Violation**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing shield.

Basic - Water draining onto floor surface. Water leaking from condenser unit in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Found on cutting board.

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above ware washing area.

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 thermometer reading above 40F. Reach in cooler make table.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** - From follow-up inspection 2025-01-14: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation** - From follow-up inspection 2025-01-14: **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Standing 1 door cooler in kitchen and 3 door reach in cooler on cook's line. **Repeat Violation** - From follow-up inspection 2025-01-14: **Time Extended**

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. At bar. Found at 0 ppm. Reran and primed found at 50 ppm. **Corrected On-Site**

High Priority - Live, small flying insects in bar area. 5 live. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sour cream. Inspector removed. Raw chicken over cooked chicken wings. Employee corrected. **Corrected On-Site**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 mahi.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coleslaw 47F cold holding, feta 45F cold holding, chili 37F cold holding, diced tomatoes 45F, sliced tomatoes 45F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 47F cold holding, feta 45F cold holding, chili 37F cold holding, diced tomatoes 45F cold holding, sliced tomatoes 45F cold holding. **Warning**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee found test strips. **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw. Cook discarded.

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. 3 Mahi found in grill cooler. Employee discarded.

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Basic - Food stored on floor. Beer cheese and other multiple items in walk in freezer. Employee corrected. **Corrected On-Site**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Found between wall and hand washing sink on cook's line. Employee removed. **Corrected On-Site**

Basic - Reach-in cooler shelves with rust that has pitted the surface. Standing 1 door cooler in kitchen and 3 door reach in cooler on cook's line. **Repeat Violation**

Basic - Soiled grease buildup floor in bar area.

Basic - Cardboard used to line food-contact shelves in walk in cooler. Employee removed. **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Attempted to calibrate thermometers with Line Cook using ice- point method. Line Cook's thermometer was not working. Recommend to replace thermometer, obtain digital and/or calibrate as soon as possible. Reminded employee of his responsibility of taking receiving and cold holding and holding temperatures. Food thermometers should be checked regularly to ensure that they are working properly. - From follow-up inspection 2024-08-02: **Time Extended**

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-08-02: **Time Extended**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-08-02: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Repeat Violation** - From follow-up inspection 2024-08-02: **Time Extended**

Basic - - From initial inspection : Basic - Light not functioning. 1 blub blown under vent system and lights are out over 3C sink area. - From follow-up inspection 2024-08-02: **Time Extended**

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in coolers. - From follow-up inspection 2024-08-02: **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Standing reach in cooler. - From follow-up inspection 2024-08-02: **Time Extended**

Certified Food Manager Identification

Employee Health Policies Present

Procedures for Responding to Vomiting/Diarrheal Events

Hands Clean and Properly Washed

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Wiping Cloths Properly Used and Stored

Toilet Rooms Maintained

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken wings in reach in cooler **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Items store in hand sink bar area **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/ **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**

Basic - Food stored on floor. In walk in freezer **Corrected On-Site**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area **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. Fish was Pulled this am employee opened **Corrected On-Site**

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. In kitchen - From follow-up inspection 2023-08-15: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area and bar area heavily soiled. - From follow-up inspection 2023-08-15: **Time Extended**

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen **Corrected On-Site** - From follow-up inspection 2023-08-15: **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. On cooks line **Repeat Violation** - From follow-up inspection 2023-08-15: **Time Extended**

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. Bar dishwasher 0 ppm **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area and bar area heavily soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen **Corrected On-Site**

Basic - Light shield damaged/in disrepair. In kitchen

Basic - Reach-in cooler shelves with rust that has pitted the surface. On cooks line **Repeat Violation**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Non-Food Contact Surfaces Clean

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Drinking beverage while wearing gloves **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding); diced tomatoes (46F - Cold Holding); Raw chicken 46F, cheese 46f queso 50F raw fish 46F raw beef Pattie's 47F **Repeat Violation** **Admin Complaint**

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. Bar 0 ppm **Repeat Violation**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in the walk in cooler.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -20F

Intermediate - Ice bin soiled at the bar

Basic - Accumulation of debris inside warewashing machine.

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.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Hood filters heavily soiled with grease

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Scoop on rusty shelf in the reach in cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line coolers

Basic - Walk in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Coils and unit are built up with ice

High Priority - - From initial inspection : 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 bar area told employees must use three compartment sink until dish machine reaches proper ppm - From follow-up inspection 2022-12-09: **Time Extended** - From follow-up inspection 2022-12-15: 0ppm dish machine at bar area **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 46f cold holding , rice 46f cold holding, sliced cheese 46f cold holding , ; shredded cheese (46F); diced tomatoes (46F - Cold Holding); fish (46F); steak 45-46 (46F - Cold Holding) chicken wings 46f cold holding , cheese shredded 50f cold holding , tomatoes cut 50f cold holding , cabbage slaw 50f cold holding , tomatoes diced 50f cold holding , **Warning** - From follow-up inspection 2022-12-09: Cabbage slaw 47f cold holding , shredded cheese 45f cold holding, cut lettuce 46f cold holding, diced tomatoes 46f cold holding , salsa 46f cold holding, These items were from last night and were disposed of cut lettuce 43f cold holding, sour cream 43f cold holding , chicken raw wings 39f cold holding , cooked chicken wings 40f cold holding , beef 44f cold holding , shredded cheese 45f cold holding , sliced cheese 46f cold holding , These items were in the walk in cooler and door was open for approximately 45 minutes advised not to leave door propped open for any period of time. **Admin Complaint** - From follow-up inspection 2022-12-15: Raw chicken wings 46f Cold holding , rice 46f cold holding , cheese sliced 46f cold holding , shredded cheese 46f cold holding , raw burgers 46 cold holding , raw fish 46f cold holding , Shredded cheese 40 f cold holding , lettuce cut 40f cold holding , coleslaw 46f cold holding, cut tomatoes 50f cold holding , employee states truck came in and door was open. **Admin Complaint**

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2022-12-09: **Time Extended** - From follow-up inspection 2022-12-15: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. For some - From follow-up inspection 2022-12-09: **Time Extended** - From follow-up inspection 2022-12-15: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling tile missing. - From follow-up inspection 2022-12-09: **Time Extended** - From follow-up inspection 2022-12-15: **Time Extended**

Basic - - From initial inspection : Basic - Tape used to repair nonfood-contact surface. On bulk ice machine - From follow-up inspection 2022-12-09: **Time Extended** - From follow-up inspection 2022-12-15: **Time Extended**