- Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In kitchen area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Soiled reach-in cooler gaskets. At cookline RIC.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Food stored in ice used for drinks. See stop sale. Observed grape fruit in drink ice at bar. **Corrected On-Site**
- Intermediate - Equipment drain line draining into handwash sink. In kitchen across from ice machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples for self service not wrapped.
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Observed cloth used to cover cut lettuce in the RIC. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand washing sink across from the ice machine. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At bar. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed items in the WIC with no date marked held for more than 24 hours.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Raw shell eggs, raw fish, raw chicken on floor.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed cheese at 47°f in cookline reach in cooler top across from oven
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked chicken holding at 103°f on slated grill on cookline.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Observed diced ham at 46°f in cookline reach in cooler top across from oven.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple soups, sauces, and leftovers in walk in cooler.
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. bar handsink
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar handsink
- Critical - No handwashing sign provided at a handsink used by food employees. bar handsink
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employees handling beets and tomatos with bare hands.
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee rinsing coffee carafes in waitline handsink
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf above handsink and can opener at waitline
- Critical - Observed encrusted material on can opener. dried food debris observed
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed employee wearing multiple bracelets while engaged in food preparation
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sliced cheese at 48 degrees in cookline reach-in cooler top.
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. observed cooked chicken at 96 degrees hot-holding on grill. Corrected On Site.
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked beef cooling since 10am and only reached 110 degrees. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline reach-in cooler top. Corrected On Site. Repeat Violation.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. one of the two dishwasher observed switching sides of dishmachine. observed handling dirty food wares then directly handling clean food wares without washing hands inbetween tasks.
- Critical - Observed food being cooled by nonapproved method. observed large roasts in walk-in cooler halfway covered with foil and stacked closely on top of one another with low air flow. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods. observed raw beef stored behind raw fish in cookline reach-in cooler drawers. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed chicken salad at 46 degrees in reach-in cooler top closest to dishmachine. observed creamer at 50 degrees in waitline glass-doored reach-in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef observed stored over raw fish in cookline reach-in cooler drawers Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed cookline sanitizer bucket at concentration of over 200ppm chlorine. Repeat Violation.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked pasta observed at 109 degrees under cookline warmers for employee meal. Corrected On Site. put onto flat grill
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. above clean dishes on waitline Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in prep area sanitizer bucket exceeds 200ppm.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw fish behind veggies in cookline reach-in cooler drawers
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over hot dogs and sauces in,cookline reach-in cooler
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. walk-in freezer. food stored on floor under storage racks Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. employee scooped ice out of machine using his drinking cup
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. directly before putting on a new pair of gloves hands must be washed Repeat Violation.
- Critical. Observed employee improperly washing hands. rinsed hands in cookline prep sink then dipped hands in sanitizer bucket. after taking off gloves after handling raw fish
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. All CFMs at Grey Oaks property. Need one on-site with four or more employees on duty
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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