SOUTH KITCHEN & SPIRITS
150 PINE LAKE DR, Ponte Vedra FL 32081 · 904-686-7144
Last inspected Apr 21, 2026 · 14 visits since August 2023
AUG 24
FEB 25
JUN 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 touched both face and hair with bare hands then continued to handle clean equipment and utensils without washing hands
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook stained with foods debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen soiled with dust.
Floor soiled/has accumulation of debris. Observed food debris on kitchen floor near fryers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil water on counter top at 66F. Person in charge placed water on flat top to heat to 135F. In-use tongs stored on equipment door handle between uses. Observed multiple tongs hanging on oven handle on cook line behind person in charge removed and placed in utensil water.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on double door reach in cooler soiled with black/green mold like substance. Observed black cart soiled with food debris.
Old labels stuck to food containers after cleaning. Observed 22 qt container with peeling label still stuck to container.
Oct 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
No proof of parasite destruction or aquaculture documentation for salmon served raw or undercooked. Fish must be fully cooked or discarded. No proof of parasite destruction for salmon. Operator received emailed aquaculture letter from the supplier during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in reach in cooler at 45F. Per employee, chicken placed in cooler 45 minutes prior. Chicken moved to walk in freezer and temperature 20 minutes later at 38F. Also, cheese in reach in cooler at 52F. Per employee, chicken placed in cooler 2 hours prior. Cheese moved to walk in freezer and temperature 20 minutes later at 41F. Also, raw chicken at breading station at 48F. Per employee, chicken placed in unit approximately two hours prior. Chicken moved to walk in freezer and 20 minutes later chicken at 41F. Also, raw shrimp in reach in cooler at breading station at 50F. Shrimp moved to walk in freezer and 15 minutes later, shrimp at 43F. Also, cut tomatoes on service expo line at 46F. Operator voluntarily discarded cut tomatoes.
Vacuum breaker missing/incorrectly installed at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker incorrectly installed at the top of the added splitter to mop sink. Operator reinstalled vacuum breaker correctly.
Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Vents and surrounding ceiling tiles in dishroom, at kitchen entrance and on expo line have dust/debris. Floor under bar equipment is soiled.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed up observed in bottom of breading reach in cooler.
In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs on oven door handles. Chef moved all tongs to proper storage.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven has build up of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flat grill is soiled. Underplating around nozzles on soda machine is soiled.
Jun 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. Chili date marked 6/17. Walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
Handwash sink not accessible for employee use at all times. Equipment, personnel items in kitchen Hand Wash Sink. Moved by manager.
No soap provided at handwash sink. Missing paper towel at rear Hand Wash Sink.
Floor area(s) covered with standing water. Standing water on floor. Walk in cooler floor.
In-use tongs stored on equipment door handle between uses. Tongs over equipment handle. Moved by manager
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of Drawer Cooler, reach in coolers. Kitchen.
Apr 29, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink.
Buildup of food debris/soil residue on equipment door handles. Heavily soiled exterior of equipment including handles to coolers. Prep line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles. Kitchen
Floor soiled/has accumulation of debris. Soiled floors behind cook line equipment. Kitchen Dry goods.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavily Soiled interior base of drawer coolers. Prep line. Grease build up on sides of fryers. Cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled interior of multiple coolers. Prep line/ cook line units.
Feb 28, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate7 Basic
Show 10 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink.
Buildup of food debris/soil residue on equipment door handles. Heavily soiled exterior of equipment including handles to coolers. Prep line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles. Kitchen
Floor soiled/has accumulation of debris. Soiled floors behind cook line equipment. Kitchen Dry goods.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavily Soiled interior base of drawer coolers. Prep line. Grease build up on sides of fryers. Cook line.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor coming from inside reach in cooler / make table. Prep line opposite grill.
Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled interior of multiple coolers. Prep line/ cook line units.
Wall soiled with accumulated grease, food debris, and/or dust. Dusty walls. Kitchen
- From initial inspection : Observed electrical wiring in disrepair. For reporting purposes only. Loose, bare, exposed wires above ice machine. Kitchen
Feb 27, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority5 Intermediate9 Basic
Show 22 findings ▾
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. Dish machine chlorine 0 ppm. Supply bucket empty. Replaced by manger. But unable to register any chlorine. Note : Set up manual ware washing at Three compartment sink.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili date marked "19" indicating 2/19. Reach in cooler. Grits date marked "20" indicating 2/20. Walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handles soiled coolers, garbage, then handled food containers without changing gloves or washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 51°. Sausage 52°. Cooked corn. 49°. Cooked peas 51°. Cut tomato 51°. Cooked beef 49°. Cooked rice 52°. Pasta 54°. Reach in cooler / make table. Next to Hand Wash Sink by kitchen entrance. Per Person In Charge. Items since last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49°. Raw chicken 50°. Raw chicken 53° raw fish 49°. Cut green tomatoes 51°. In chill box end of cook line. Raw chicken 60°. Raw shrimp 61°. Cooler End cook line. Per Person In Charge. Items placed about 11 am. Items iced down. Butter 51°. Sausage 52°. Cooked corn. 49°. Cooked peas 51°. Cut tomato 51°. Cooked beef 49°. Cooked rice 52°. Pasta 54°. Reach in cooler / make table. Next to Hand Wash Sink by kitchen entrance. Per Person In Charge. Items since last night.
Toxic substance/chemical improperly stored. Chemical spray bottle, sanitizer, over pans at kitchen. Moved by manager
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
Food-contact surface soiled with food debris, mold-like substance or slime. Heavily Soiled soda nozzle at bar.
Handwash sink used for purposes other than handwashing. Multiple items, pants, utensils in kitchen Hand Wash Sink. Moved by manager.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink.
No soap provided at handwash sink. No paper towels at kitchen Hand Wash Sink.
Buildup of food debris/soil residue on equipment door handles. Heavily soiled exterior of equipment including handles to coolers. Prep line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles. Kitchen
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. 1) reach in cooler / make table. At end cook line. 2) reach in cooler / make table. At entrance to kitchen opposite grill.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks containers on prep tables. Kitchen Moved by manager.
Floor soiled/has accumulation of debris. Soiled floors behind cook line equipment. Kitchen Dry goods.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavily Soiled interior base of drawer coolers. Prep line. Grease build up on sides of fryers. Cook line.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor coming from inside reach in cooler / make table. Prep line opposite grill.
Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled interior of multiple coolers. Prep line/ cook line units.
Wall soiled with accumulated grease, food debris, and/or dust. Dusty walls. Kitchen
Observed electrical wiring in disrepair. For reporting purposes only. Loose, bare, exposed wires above ice machine. Kitchen
Aug 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority5 Intermediate9 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso sauce and shredded chicken at 52F on cart in walk in cooler in covered metal containers, per manager all items were taken out of steam table the night before and placed in walk in cooler without any additional preparation today
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Queso sauce and shredded chicken at 52F on cart in walk in cooler in covered metal containers, per manager all items were taken out of steam table the night before and placed in walk in cooler without any additional preparation today
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 in bar area reading 0 PPM Operator fixed dish machine and reading at 100 PPM
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 touched both face and hair with bare hands then continued to handle clean equipment and utensils without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw eggs stored on shelf over ready to eat eggs.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Queso sauce and shredded chicken at 52F on cart in walk in cooler in covered metal containers, per manager all items were taken out of steam table the night before and placed in walk in cooler without any additional preparation today
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris buildup Also several cutting board have debris buildup
Handwash sink not accessible for employee use at all times. In bar area, can drinks at hand washing sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on weekend breakfast menus are not identified as being undercooked, operator fixed menus during inspection.
No soap provided at handwash sink. No soap at hand wash sink in bar area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen area has debris buildup
Bowl or other container with no handle used to dispense food. Plastic bowl in cornmeal container in back prep area by walk in cooler
Employee with no hair restraint while engaging in food preparation. Employee in kitchen with no hair restraint
Equipment in poor repair. Dish machine not in use reading 0PPM chlorine Operator ran machine multiple times and retested at 50 PPM chlorine
Floor soiled/has accumulation of debris. All floors under all equipment,throughout the whole kitchen. Also kick plate on inside of walk in cooler has a build up of debris Also Fan guards in walk in cooler has a build up of debris
In-use tongs stored on equipment door handle between uses. 2 tongs were hung on handle of tilt kettle Operator moved tongs during inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic container under hand sink by walk in cooler, has oil buildup Food cart in kitchen has debris buildup On cook line in between all equipment has debris buildup
Standing water in bottom of reach-in-cooler. Standing water on bottom of reach in cooler on cook line by fryer
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce on top shelf stored over sliced cheese in walk in cooler.
Mar 20, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger patties stored over premade Ruben sandwiches in reach in cooler in middle of cook line. Raw fish stored over cooked chicken in reach in cooler at far end of cook line near dry storage room.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked corn (57F - Cold Holding); cooked peas (50F - Cold Holding); herb butter (51F - Cold Holding); cooked carrots (47F - Cold Holding); regular butter (47F - Cold Holding); raw shrimp (46F - Cold Holding); sliced provolone cheese (46F - Cold Holding); shredded cheddar cheese (45F - Cold Holding); pico de gallo (50F - Cold Holding); raw hamburgers (50F - Cold Holding); sliced cheddar cheese (60F - Cold Holding); blue cheese crumbles (50F - Cold Holding); cut tomatoes (49F - Cold Holding); raw fish (46F - Cold Holding) in reach in coolers on cook line, per manager all doors and lids have been consistently opened for approximately 3 hours, employees replaced ice for items in top section of large single unit reach in cooler that makes up the entire make line and removed all other items from below and placed in different coolers. All items retemped at or below 41F besides the raw hamburgers at 46F, the shredded cheese at 46F, and raw beef at 47F that where not moved to the walk in cooler, all items moved to walk in freezer.
Toxic substance/chemical improperly stored. Chemical spray bottle with pink liquid store over napkins and coffee filters on rack in server area in kitchen, bottle moved.
Handwash sink used for purposes other than handwashing. Hand wash station at bar being used as a dump sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in kitchen.
Equipment in poor repair. Dish machine that is not in use at time of inspection not reading any chemical sanitizer at all and per manager it is a chlorine chemical sanitizing machine, manager ran machine multiple times and repaired pump to sanitizer, machine reading at 100ppm
Nov 30, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 29, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 24 violations recorded, 5 high priority.
5 High priority6 Intermediate13 Basic
Show 24 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In the reach in cooler breading station, raw chicken over ready to eat French fries and sweet potato fries. Operator relocated the raw chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the open top reach in cooler opposite the grill area; stroganoff (46F - Cold Holding); Mac and cheese (48F - Cold Holding); herb butter (47F - Cold Holding); rice (45F - Cold Holding); sausage (47F - Cold Holding); cooked potatoes (48F - Cold Holding); shrimp (45F - Cold Holding); cut tomatoes (47F - Cold Holding). All time/temperature control food for safety in cooler not in temperature, operator pointed out the compressor fan is iced over and will attempt to fix. Operator had employee discard the food from the cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the open top reach in cooler opposite the grill area; stroganoff (46F - Cold Holding); Mac and cheese (48F - Cold Holding); herb butter (47F - Cold Holding); rice (45F - Cold Holding); sausage (47F - Cold Holding); cooked potatoes (48F - Cold Holding); shrimp (45F - Cold Holding); cut tomatoes (47F - Cold Holding). All time/temperature control food for safety in cooler not in temperature, operator pointed out the compressor fan is iced over and will attempt to fix. Operator had employee discard the food from the cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the well of the main cook line, pulled chicken (124F - Hot Holding) operator placed the pulled chicken back into the steam compartment.
Toxic substance/chemical improperly stored. Chemical spray bottle on the top shelf over the prep table, operator relocated the chemical spray bottle.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line has old food residue staining build up. Interior of the steamer has old food debris build up at the base. Slicer on the prep line has old food debris residue. Can opener on the prep line with old food debris on the blade. Soda nozzle behind the bar counter has build up of residue in the hose nozzle.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At time of inspection high temperature dish machine only reaching 132F. Operator going to attempt to reattach sanitizer solution to dish machine and then set up the three compartment sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device or kit to measure the high temperature dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink closest to the office area.
Spray bottle containing toxic substance not labeled. Pink chemical spray bottle at the bar counter with no product labeling. Operator labeled the chemical spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance build up around the ice chute.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over clean utensils in the dish area. Operator relocated the employee beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron stored over the clean prep table. Operator removed the apron.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. On the shelf of the dish area, clean containers stacked while wet.
Floor, walls and ceilings soiled/has accumulation of debris. Accumulation of food debris under equipment on the cook line. Build up of dust on the air vents of the main kitchen ceiling. Floor of the dry storage area has build up of debris.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill scraper stored in standing water at ambient temperature of 75F. Operator relocated container to the grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler doors with mold like substance and build up of food debris on the door gaskets. Sides of the equipment on the main cook line has build up of grease/food debris.
Old labels stuck to food containers after cleaning. Clean containers in the dish area with old stickers attached. Operator removed the stickers.
Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers on the cook line with build up of food debris inside the coolers.
Single-service articles improperly stored. Single service gloves stored on the floor of the dry storage area. Operator relocated the single service gloves.
Standing water in bottom of reach-in-cooler. Open top reach in cooler opposite the grill has standing water at the base of the cooler.
Stored food not covered. Bulk seasoning containers under the prep area with no lids. Operator covered the bulk containers.
Aug 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 5 high priority.
5 High priority7 Intermediate15 Basic
Show 27 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At time of inspection high temperature dish machine at 142F. Operator set up the three compartment sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the breading reach in cooler next to the fryer in the main cook line; cut green tomatoes (48F - Cold Holding); shrimp (47F - Cold Holding); fish (48F - Cold Holding); chicken (56/60F - Cold Holding); chicken wings (48/49F - Cold Holding) all items stored in cooler since opening. Operator states has had multiple service calls out for the reach in cooler. In the drawers of the reach in cooler opposite the grill; fish (46F - Cold Holding); chicken (47F - Cold Holding); beef (45F - Cold Holding); steak (44/46F - Cold Holding). All items stored in cooler since opening. Operator discarded all time/temperature control food for safety from the coolers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the breading reach in cooler next to the fryer in the main cook line; cut green tomatoes (48F - Cold Holding); shrimp (47F - Cold Holding); fish (48F - Cold Holding); chicken (56/60F - Cold Holding); chicken wings (48/49F - Cold Holding)all items stored in cooler since opening. Operator states has had multiple service calls out for the reach in cooler. In the drawers of the reach in cooler opposite the grill; fish (46F - Cold Holding); chicken (47F - Cold Holding); beef (45F - Cold Holding); steak (44/46F - Cold Holding). All items stored in cooler since opening. Operator discarded all time/temperature control food for safety from the coolers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding unit on the front cook line; grits (128F - Hot Holding); cheese sauce (126F - Hot Holding). Operator adjusted setting on the unit to reheat items back to 165F.
Toxic substance/chemical improperly stored. Chemical spray bottle on the reach in cooler on the main cook line opposite the fryers. Operator relocated the chemical spray bottle.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk in the waitstation reach in cooler from Sunday with no product date marking.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards with build up of food residue staining.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or test strip available to test the high temperature dish machine.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In the walk in cooler, bag of vacuum packaged cooked meatballs on the bottom shelf. Establishment has no approved HACCP plan. Per operator the establishment no longer uses the vacuum packaging machine and the meatballs left are discontinued on the menu. Operator voluntarily removed the meatballs from the walk in freezer.
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. At time of inspection 3 expired food handler training certificates.
Spray bottle containing toxic substance not labeled. Pink chemical spray bottle in the bar area with no product labeling. Operator labeled the chemical spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance build up near the ice chute.
Bowl or other container with no handle used to dispense food. Plastic portion cup in the bulk cornmeal container. Operator removed the plastic cup.
Cutting board has cut marks and is no longer cleanable. Cutting board on the back line prep table has heavy grooving and is no longer easily cleanable.
Employee eating in a food preparation or other restricted area. Employee eating food on the main cook line at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. On the shelf in the warewashing area, clean containers stacked while wet.
Floors, Walls, Ceiling soiled/has accumulation of debris. Floors on kitchen line under equipment soiled with food debris. Ceiling vents over mid kitchen line have accumulation of dust.
Food stored on floor. Bags of ice stored on the floor in the walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the Buffalo sauce container on the main cook line, handle for utensil in contact with sauce.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple door gaskets with build up of food debris. Soda dispenser in the waitstation area has accumulation of soda syrup residue behind the push levers of the dispenser.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of multiple reach in coolers on the main cook line be accumulation of soiled food residue.
Single-service articles improperly stored. Single service carry out container stored in the floor in the dry storage area. Operator relocated the single service containers.
Stored food not covered. Bulk cornmeal container missing lid on the prep line. Operator covered the cornmeal.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored by rear exterior door with mop head on the ground.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on the main cook line not stored in sanitizer.
Working containers of food removed from original container not identified by common name. Bulk cornmeal container on the prep line with no product labeling.
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.