RACING NORTH TURN BEACH BAR AND GRILL
4511 S ATLANTIC AVE, Ponce Inlet FL 32127 · 386-322-3258
Last inspected May 12, 2026 · 17 visits since August 2023
DEC 24
APR 25
JUL 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 4 live roaches near steamer at end of prep area, around tabletop hot holding equipment containing foor
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024021693 | Mar 4, 2024 | Apr 29, 2024 | $600 |
| 4--2015021016 | Apr 21, 2015 | Jun 2, 2015 | $160 |
Inspection history
17 visits, newest first
May 12, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding); dairy based sauce (51F - Cold Holding); portioned shredded lobster meat (48F - Cold Holding); sliced tomatoes (48F - Cooling); swiss cheese (44F - Cold Holding) inside top section of lowboy cooler at cookline across from cookline equipment, less than 2 hours per employee.
Condensation or other drainage not disposed of according to law. -condensation from air vent near steamers in back causing a sanitary nuisance with a fast drip of condensation into hand washing sink
Equipment in poor repair. -lid at end of cookline
Exterior door has a gap at the threshold that opens to the outside. -single door in back prep area leading outside, small gap in bottom right corner
Show the remaining 3 findings ▾
Floor tiles missing and/or in disrepair. -area near walk in cooler in front of 2 door refrigerator
Outer openings of establishment cannot be properly sealed when not in operation. -affecting storage area containing extra
Water leaking from pipe and/or faucet/handle. -server station outside near bar, hand sink
May 6, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority0 Intermediate11 Basic
Show 14 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -3 compartment sink inside bar registered at 0ppm, employee refilled basin with 400ppm quat
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding); dairy based sauce (51F - Cold Holding); portioned shredded lobster meat (48F - Cold Holding); sliced tomatoes (48F - Cooling); swiss cheese (44F - Cold Holding) inside top section of lowboy cooler at cookline across from cookline equipment, less than 2 hours per employee.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hush puppies 118F, pan not adequately covered under heating element above. Less than 1 hour
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling area in back prep room
Condensation or other drainage not disposed of according to law. -condensation from air vent near steamers in back causing a sanitary nuisance with a fast drip of condensation into hand washing sink
Equipment in poor repair. -lid at end of cookline
Exterior door has a gap at the threshold that opens to the outside. -single door in back prep area leading outside, small gap in bottom right corner
Floor area(s) covered with standing water. -cookline/near back prep area. Some standing water retaining inside broken floor tiles
Floor soiled/has accumulation of debris. -grout areas in back prep area
Floor tiles missing and/or in disrepair. -area near walk in cooler in front of 2 door refrigerator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface of bin containing clean linens/aprons in outside storage area -exterior front side of 2 door freezer near wall in cooler, area above doors
Outer openings of establishment cannot be properly sealed when not in operation. -affecting storage area containing extra
Standing water in bottom of reach-in-coolers.
Water leaking from pipe and/or faucet/handle. -server station outside near bar, hand sink
Oct 21, 2025Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile bowing/evidence of water damage in back prep area near dish machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents inside lobby area outside of kitchen -vent to air unit next to rapid steamers in prep area in back -air vents inside kitchen -black substance on ceiling tiles in back ware washing/prep area
Oct 2, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile bowing/evidence of water damage in back prep area near dish machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents inside lobby area outside of kitchen -vent to air unit next to rapid steamers in prep area in back -air vents inside kitchen -black substance on ceiling tiles in back ware washing/prep area
Jul 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shrimp, grouper 44F, lowboy below flat grill less than 1 hour - upright cooler: oysters on half shell 49F; chopped lettuce 52F; onion herb butter 49F; cheesecake 46F; see stop sale - salad prep cooler: boiled eggs 47F;
Food-contact surface soiled with food debris, residue, or soil. - can opener - cutting boards
Accumulation of debris/residue on dish racks.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cove molding at floor/wall juncture broken/missing. - dish machine area
Equipment in poor repair. - coating peeling on cooler racks- unit across from fryers - tape used to repair lid on cooler across from fryers
Floor area(s) covered with standing water. - prep area - storage room near salad walk in cooler
Floor soiled/has accumulation of debris. - below equipment
Interior of refrigerator or freezer in disrepair/has exposed insulation. - salad walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - walk in cooler shelves - exterior of fryers - exterior of rolling food bins - shelf below slicer table - shelf where fan is stored, side of cookline - back side of slicer - fan at cookline high shelf - backside of waffle irons - exterior of tortilla bin
Wall soiled with accumulated grease, food debris, and/or dust. - behind fryers - hood
Water leaking from pipe and/or faucet/handle. - 3 compartment sink
Jul 18, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 31 recorded, 7 high priority.
7 High priority1 Intermediate23 Basic
Show 31 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher
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. - employees lower arm contacting food while stirring sauce- gloves not long enough to cover portion of arm contacting food;
Live, small flying insects found - 2 flying insects in salad prep area
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shrimp, grouper 44F, lowboy below flat grill less than 1 hour - upright cooler: oysters on half shell 49F; chopped lettuce 52F; onion herb butter 49F; cheesecake 46F; see stop sale - salad prep cooler: boiled eggs 47F;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - onions 125, peppers 115-125F; at cookine shelf under hood; onions, 115-119F; scrambled eggs, 119F, shelf between cookline and expediting area than 1 hour. Corrective action taken: time plan implemented
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - quat tested over 500 ppm;
Food-contact surface soiled with food debris, residue, or soil. - can opener - cutting boards
Accumulation of debris/residue on dish racks.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Condensation or other drainage not disposed of according to law. - salad walk in unit draining onto floor
Cove molding at floor/wall juncture broken/missing. - dish machine area
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - purse on shelf below salad prep table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch
Employee with damaged apron. Coating peeling.
Equipment in poor repair. - coating peeling on cooler racks- unit across from fryers - tape used to repair lid on cooler across from fryers
Floor area(s) covered with standing water. - prep area - storage room near salad walk in cooler
Floor soiled/has accumulation of debris. - below equipment
Food stored on floor. - cases of food just delivered stored on soiled floor
Ice scoop handle in contact with ice. Bar.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in sanitizer between uses. - knives
Interior of oven/microwave has heavy accumulation of black substance/grease/food debris. - salad prep area
Interior of refrigerator or freezer in disrepair/has exposed insulation. - salad walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - walk in cooler shelves - exterior of fryers - exterior of rolling food bins - shelf below slicer table - shelf where fan is stored, side of cookline - back side of slicer - fan at cookline high shelf - backside of waffle irons - exterior of tortilla bin
Old labels stuck to food containers after cleaning.
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. - side storage area
Wall soiled with accumulated grease, food debris, and/or dust. - behind fryers - hood
Water leaking from pipe and/or faucet/handle. - 3 compartment sink
Working containers of food removed from original container not identified by common name. - powdered sugar
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken wings 46F in middle portions, 40F at edge from prior day, stacked inside deep lexans prior to being cooled. See stop sale.
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. -slicer with food debris stuck to back of blade, was not used since prior shift per employees
Raw animal food stored over/not properly separated from ready-to-eat food. -raw oysters on half shell/speedrack stored above potatoes, butter, other ready to eat food inside stand up cooler on cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken wings
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. -chicken alfredo inside walk in cooler
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk, bar/wait station area
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board across from steamers in back -cutting boards on cook line
Handwash sink not accessible for employee use at all times. -hand sink blocked by fryer caddy
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -restrooms outside in bar area
Covered waste receptacle not provided in women's bathroom.
Floor area(s) covered with standing water.
Floor soiled/has accumulation of debris. -cookline area near fryers
Floor tiles missing and/or in disrepair. --area near hand sink in back prep area, comtainig pooling water -area on cook line in front of fryers
No conspicuously located ambient air temperature thermometer in holding unit. - bar area
Water draining onto floor surface in back prep area.
Working containers of food removed from original container not identified by common name.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate12 Basic
Show 18 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. -backside of slicer blade, blade guard -stained cutting board, across from steamer station
Food-contact surface(plates/bowls) not smooth, free of breaks/cracks/chips/pits/crevices.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -portion cups(no handle) used to dispense bulk food from containers
Can opener blade with rust that has pitted the surface
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dish area, significant build up from dust/debris above prep tables -cookline ceiling tiles above food prep areas
Condensation or other drainage not disposed of according to law. -from walk in, left hand side. Condensation drain line is not assembled/functioning properly. Condensation is draining onto exterior surfaces in corner
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. -significant -hallway around corner from dish area -area in front of dish machine -inside broken floor tiles in front of fryers
Floor tiles missing and/or in disrepair. -broken floor tiles in front of fryers collecting waste water
Food not stored at least 6 inches off of the floor. -bag of onions, walk in cooler
No conspicuously located ambient air temperature thermometer in holding unit. -small cooler for salads in back
No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line
Water leaking from pipe and/or faucet/handle. -drain pipe/basin at hand sink at end of cookline
Portable fire extinguisher gauge in red zone. For reporting purposes only. -around corner from walk in cooler
Jun 7, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Bowl or other container with no handle used to dispense food. -portion cup
Mar 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -sink in prep area near rapid steamers
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw grouper, 45-50F inside top section of cooler at end of cookline. Manager added ice to pan of raw fish. -raw fish 49-50F, raw beef 51F under grill inside drawer.(all cold holding)
Cove molding at floor/wall juncture broken/missing. -behind prep area that connects to hallway, behind racks of lexans
Floor area(s) covered with standing water.
Hole in or other damage to wall. -back prep area that connects to open hallway
Feb 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -sink in prep area near rapid steamers
Roach activity present as evidenced by live roaches found. 4 live roaches near steamer at end of prep area, around tabletop hot holding equipment containing foor
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw grouper, 45-50F inside top section of cooler at end of cookline. Manager added ice to pan of raw fish. -raw fish 49-50F, raw beef 51F under grill inside drawer.(all cold holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hush puppies (125F - Hot Holding), queso 125F hot holding less than 1 hour, manager reheated to 165F for hot holding
Cove molding at floor/wall juncture broken/missing. -behind prep area that connects to hallway, behind racks of lexans
Floor area(s) covered with standing water.
Hole in or other damage to wall. -back prep area that connects to open hallway
Feb 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -sink in prep area near rapid steamers
Roach activity present as evidenced by live roaches found. 4 live roaches near steamer at end of prep area, around tabletop hot holding equipment containing foor
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw grouper, 45-50F inside top section of cooler at end of cookline. Manager added ice to pan of raw fish. -raw fish 49-50F, raw beef 51F under grill inside drawer.(all cold holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hush puppies (125F - Hot Holding), queso 125F hot holding less than 1 hour, manager reheated to 165F for hot holding
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards across from grill -grill surface
Clean equipment stored next to handwash/food preparation sink exposed to splash. -mechanical slicer located directly next to hand sink in back prep area, advised to install splash guard if keeping location of slicer
Cove molding at floor/wall juncture broken/missing. -behind prep area that connects to hallway, behind racks of lexans
Dead roaches on premises. -1 dead roach next to stacked plates under rapid steamer inside prep area in back -2 dead roaches on floor next to wall by cooler in orep area -3 dead roaches -2 dead insects underneath microwave in back prep area
Floor area(s) covered with standing water.
Floor soiled/has accumulation of debris. -prep area underneath equipment -cookline -server area
Hole in or other damage to wall. -back prep area that connects to open hallway
No handwashing sign provided at a hand sink used by food employees. -cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dry storage shelving
Feb 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 7 high priority.
7 High priority2 Intermediate14 Basic
Show 23 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -sink in prep area near rapid steamers
Employee switched from working with raw food to ready-to-eat food without washing hands. -employee touched raw shrimp while sautéing on grill prior to plating cooke food without washing hands. Advised to use utensils to avoid contact with raw food if needing to plate cooked, ready to eat food.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw grouper stored above portioned cooked lobster inside walk in cooler on shelf
Roach activity present as evidenced by live roaches found. 4 live roaches near steamer at end of prep area, around tabletop hot holding equipment containing foor
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw grouper, 45-50F inside top section of cooler at end of cookline. Manager added ice to pan of raw fish. -raw fish 49-50F, raw beef 51F under grill inside drawer.(all cold holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hush puppies (125F - Hot Holding), queso 125F hot holding less than 1 hour, manager reheated to 165F for hot holding
wastewater backing up through floor drain. -floor drain backing up from underneath prep sink in back corner of prep area next to rapid steamers. Drain lines for rapid steamers are currently settled inside of drain submerged with wastewater. -manager having employees clear drain line and affected area with wastewater pooled on floor. -drain line to sink cleared during inspection
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards across from grill -grill surface
Handwash sink not accessible for employee use at all times. -handsink not accessible in prep area due to filled drain line from rapid steamers into floor drain
Clean equipment stored next to handwash/food preparation sink exposed to splash. -mechanical slicer located directly next to hand sink in back prep area, advised to install splash guard if keeping location of slicer
Clean plates and utensils not separated from soiled plates
Cove molding at floor/wall juncture broken/missing. -behind prep area that connects to hallway, behind racks of lexans
Dead roaches on premises. -1 dead roach next to stacked plates under rapid steamer inside prep area in back -2 dead roaches on floor next to wall by cooler in orep area -3 dead roaches -2 dead insects underneath microwave in back prep area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -cook line prep table
Floor area(s) covered with standing water.
Floor not cleaned when the least amount of food is exposed.
Floor soiled/has accumulation of debris. -prep area underneath equipment -cookline -server area
Hole in or other damage to wall. -back prep area that connects to open hallway
No handwashing sign provided at a hand sink used by food employees. -cookline
No waste receptacle installed at handwash sink provided with disposable towels. -in back at hand sink in prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dry storage shelving
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sani bucket stored on cutting board next to fish station
Stored food not covered. -inside dry storage
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -hand sink inside server station near bar
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Dishwasher handled soiled dishes or utensils and then picked up clean equipment without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw fish filets, 44-46F cold holding inside drawer under grill. Advised to keep unit door adequately shut.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chowder 119F in middle-147F on edge inside tagletop warmer. Employee stated previously reheated on grill to 165 less than 1 hour ago, reheated to 165F for hot holding
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat 500ppm+. Employee stated 1 tablet used for bucket. Advised to make sure ppm is within 200-400 as per manufacturer instructions
Clam/mussel/oyster tags not marked with last date served. -discussion with person in charge
Food-contact surface soiled with food debris, mold-like substance or slime. -interior heads of soda gun nozzles in bar, far end of bar near 3 comp sink
Handwash sink used for purposes other than handwashing. -ice dumped inside hand sink in server station
Spray bottle containing toxic substance not labeled. -green chemical inside unlabeled spray bottle at hostess station
Can opener blade with rust that has pitted the surface.
Clean silverware stored inverted or in a protected manner. -
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -watch worn on wrist by cooks. Watches cannot be adequately cleaned/sanitized by food handlers upon need for hand washing
Floor soiled/has accumulation of debris. -behind cook line, fryers
Gap missing in Hood filters from automatic fire suppression/exhaust system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handsink soiled in back prep area -lids to containers in prep area -top surface of stacked oven in back
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -bucket stored on top surface of counter
Soiled dry wiping cloth in use.
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. -salad station, manager states planned repair/planing for cutting boards
Exterior door has a gap at the threshold that opens to the outside.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.