Bayside Grille

Basic – Bowl or other container with no handle used to dispense food. Observed in cooked bacon container, employee removed during inspection. Corrected On-Site

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed glasses and phone stored over food, employees removed during inspection. Corrected On-Site

Basic – Food stored on floor. Observed cooking oil containers stored on floor in dry storage area. Employee rearranged properly during inspection. Corrected On-Site

Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed in kitchen area, employee removed during inspection. Corrected On-Site

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

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units in kitchen area.

Basic – Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at bar on second floor, employee discarded and replaced with a new solution. Corrected On-Site

Basic – Wiping cloth sanitizing solution stored on the floor. Observed at cook line. Employee rearranged properly during inspection. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name. Observed bacon container not identified, Chef labeled during inspection. Corrected On-Site

Intermediate – 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. Provided form during inspection.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.

Intermediate – Handwash sink used for purposes other than handwashing. Observed employee throwing dirty water at the kitchen area.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar area. Employee restocked during inspection. Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked, as per Chef from 2 days ago. Chef dated during inspection. Corrected On-Site

Intermediate – 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.