- High Priority - Food with mold-like growth: buns. Operator disposed of product. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening: hot dogs.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices: microwave rusty.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41° or colder: stand-up reach-in.
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Hole in wall, under 3 compartment sink.
- Basic - Soil residue build-up on nonfood-contact surface, inside cabinets.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled.
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Deep fryer needs a thorough purging/cleaning before filling with oil.
- Critical - Flat top grill needs thorough cleaning before use.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Observed build-up of debris, dust or dirt on nonfood-contact surfaces (counters, shelves).
- Critical - Observed handwash sink not clean.
- Observed hole in wall under the left-hand drainboard of the 3-compartment sink.
- Critical - Observed interior of reach-in freezer (refrigerator unit) soiled with accumulation of mold/mildew.
- Critical - Panini presses need thorough cleaning before use.
- Critical - Prep tables need cleaning/sanitizing before using.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification (not on premises at time of inspection).
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of microwave soiled.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by 7/6/11.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by 8/6/11.
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6/6/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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