DirtyFLRestaurant Inspection Data

EATON'S BEACH SANDBAR & GRILL

Food safety records indicate EATON'S BEACH SANDBAR & GRILL in WEIRSDALE has 10 inspections with a 2.5/5 overall rating. Food safety practices have remained consistent.

Last inspection: 7 months ago · 10 reports on file

15790 Southeast 134 avenue
Florida, 32195
Marion County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 10 health inspection reports

All Inspection Reports

9/10/2025· 7mo ago

Visit ID: 10884974

Follow-up Inspection Required

5 high, 4 int, 12 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in brown sugar in prep area. Cup in eggs, blue cheese, and cheddar cheese in server station. All were removed during this inspection. Repeat Violation
  • 14-74-7:Basic - 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. Reach in cooler in server station has an ambient temperature of 53F.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee red bull on prep table in prep area. Drink in cup on shelf over prep table near walk in cooler. Employee bottle of soda on shelf over coleslaw in reach in cooler. All were discarded. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back brace on case in walk in freezer. Backpack on table with clean towels on cookline. All were moved during this inspection. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cookline. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipment on cookline.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cookline in water at 87F. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine lid soiled with black substance. Around walk in cooler door has slimy substance. Repeat Violation
  • 16-46-4:Basic - Old labels and/or old food stuck to food containers after cleaning. On clean dish shelf, brown substance on colander and Plastic pans with old labels.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. On bottom of reach in cooler on cookline. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Container of unwashed berries on shelf over hearts of palm in salad prep cooler.
  • 22-41-4:High Priority - 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. 0 ppm chlorine, chemical bucket was empty. Manager refreshed then 100 ppm chlorine. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from taking trash outside and began looking at recipe book and touching items on prep table without washing hands. Repeat Violation Admin Complaint
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched phone then picked up bag of lettuce without washing hands. Repeat Violation Admin Complaint
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Pork 127F in hot case on cook line. Began reheating. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.) Coleslaw 47-48F located in reach in cooler in server station. Reach in cooler has an ambient tempurature of 53F. Employee placed coleslaw in walk in freezer then 41-43F. 2.) Salmon 47F and Chicken 45F in drawer unit on cookline. Ice bags were added to items. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Peel and eat shrimp from 9/7 date marked 9/1. Manager stated the date was not accurate and changed label. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slimy substance on side walls of ice machine located upstairs. Black substance on top wall of ice machine located downstairs. Black substance in back corners of ice bin under fountain machine in server station. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand washing sink on cookline. Removed during this inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device, soap, or handwashing sign provided at handwash sink. Hand washing sink at downstairs bar. Repeat Violation

1/3/2025· 1y 3mo ago

Visit ID: 10696286

Follow-up Inspection Required

4 high, 3 int, 10 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Several bulk food containers with cups inside. Manager began removing. **Corrective Action Taken** Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Two boards in prep area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over sugar packets near server pass thru door. Employee drink on prep table in prep area. All were moved. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on can good cart. Keys on shelf over prep table. All were moved. Corrected On-Site Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employees in kitchen with no beard guard.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station and pans on clean dish shelf.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep table and make table on cook line. Also, ice buckets near ice machine not inverted Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in cooler in server station and one on cook line. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler on cook line.
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Back brace on top of bag of gram cracker crumbs. Moved during this inspection. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee took drink from cup with bare hand then put on glove and began cooking without washing hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw beef and raw pork on shelf over pasteurized eggs. Moved during this inspection. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Taco meat with a date of 12/19, discard date 12/25. Bbq shrimp sauce made with cream with a date of 12/27, discard date 1/2. Greens with a date of 12/27, discard date 1/2.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of sanitizer on prep table. Moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bin in server station has black substance. Interior of oven soiled with grease. Interior of ice machine downstairs has black substance. Repeat Violation
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser not producing towels in private stall in ladies room.
  • 53B-14-5: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. Seven certificates provided expired in 2024. Repeat Violation Admin Complaint

10/14/2024· 1y 6mo ago

Visit ID: 8718808

Met Inspection Standards

2 high, 2 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Pecans and seasoning with bowls inside. Moved. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf over cans. Phone on shelf over prep table. All moved during this inspection. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic glasses in server station and plastic pans on clean dish shelf.
  • 10-14-5:Basic - Ice bucket/shovel stored improperly between uses. Bucket near ice machine.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Degreaser and sanitizer spray on prep table next to clean towels and gloves. All were moved during this inspection. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added at mop sink with no back flow on hose connection side. Hose Bibb near stairs with no device, hose attached. Added during this inspection. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris.
  • 53B-14-5: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. Approximately 10 certificates expired.

7/1/2024· 1y 9mo ago

Visit ID: 8701118

Met Inspection Standards
  • N/A:No Violations Were Observed

6/21/2024· 1y 9mo ago

Visit ID: 8692987

Follow-up Inspection Required

12 high, 5 int, 11 basic

  • 14-74-7:Basic - 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. Reach in cooler on cook line has an ambient temperature of 70F. Stop sale issued on all Time/Tempurature Control for Safety food in unit.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on top of prep table near steam table on cook line. One drink on top of cutting board.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Male employee eating food while walking through cook line.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of yogurt and body armor drink on shelf over dressing in reach in cooler in server station.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two phones on cutting board.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets and handle broken on reach in hot box. Cutting boards have deep grooves and are no longer smooth and easily cleanable. Several in use containers have broken lids. Walk in cooler has water dripping from condenser on top of speed racks.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind ice machine and fountain machine at downstairs bar several pieces of paper and food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door of upstairs ice machine soiled with mold like substance.
  • 25-05-4:Basic - Single-service articles improperly stored. Coffee/tea filters not protected and trays not inverted on shelf over drink station in kitchen.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Several soiled towels in kitchen area.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In reach in salad cooler: unwashed berries on shelf over bags of lettuce.
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Male employee cooking fish on cook line not aware of required cooking temperature of fish. Fish was cooked to 136F. Placed back on grill then 158F. **Corrective Action Taken**
  • 22-41-4:High Priority - 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. 0 ppm. No chemical in machine. Chemical was changed and reran then 100 ppm. Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Female employee rubbed hands together for 6 seconds when washing her hands. Repeat Violation Admin Complaint
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee adjusted glasses numerous times with gloved hands then continued to cook without washing hands. Female employee wiped face then continued to make drinks without washing hands. Female employee adjusted glasses on face with gloved hands then continued to prepare portion cups of dressing without washing hands. Admin Complaint
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One male employee adjusted pants and continued working without washing hands. One male employee touched apron then continued to make food without washing hands Repeat Violation Admin Complaint
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee picked up trash from floor then discarded and continued to portion food without changing gloves and washing hands. Repeat Violation Admin Complaint
  • 09-01-4:High Priority - 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. Female employee scooped ice for drink out of bin with red cup.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line: raw fish on shelf over pickles. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table: tomatoes 69F. Peas 75F. Chicken wings 68F. Fish 60F. Stop sale issued on all due to temperature in unit not being monitored for more than 4 hours. In reach in hot holding case on cook line: pork 117F. Rice 116F. Cutting board holding beef blocking air flow in unit. Gaskets torn near two bottom shelves, items in unit more than four hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath on cook line: egg wash 47-50F. Extra ice was added and replaced with new batch. In reach in cooler under breading station: chicken 45-46F. Door was not closed fully. Ice bags were added. In reach in make table: tomatoes 69F. Peas 75F. Chicken wings 68F. Fish 60F. Stop sale issued on all due to temperature in unit not being monitored for more than 4 hours. In ice bath near pass thru: Cole slaw 62F. Ice added to bath. In walk in cooler: ham 46F. Chicken 46F. Shrimp 50F. Red beans 49F. Butter 48F. Door to walk in freezer was propped open and multiple items were moved into freezer. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In reach in hot holding case on cook line: pork 117F. Rice 116F. Cutting board holding beef blocking air flow in unit. Gaskets torn near two bottom shelves. Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb near downstairs kitchen. Hose Bibb on hose attachment side of splitter
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Male employee cooking fish on cook line not aware of required cooking temperature of fish. Fish was cooked to 136F. Placed back on grill then 158F. Repeat Violation Admin Complaint
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee scooping ice.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at end of bar soiled with brown dry substance. Interior of ice bin near downstairs bar soiled with pink slime substance. Interior of ice machine in downstairs bar has black substance on top wall. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher of water in sink at end of cook line. Trash can in front of sink at kitchen entrance. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sink in downstairs bar. Repeat Violation

1/29/2024· 2y 2mo ago

Visit ID: 8463294

Follow-up Inspection Required

6 high, 2 int

  • 22-41-4:High Priority - 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. 0 ppm. Employee replaced sanitizer bucket then 100 ppm. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline picked up trash off floor, placed in garbage can, then put on gloves and began cooking without washing hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline: pan of raw fish on shelf over cut tomatoes. Moved during this inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk 46-47 on cookline. Product sitting on top of ice, employee submerged pans in ice then 41-42. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 90F on table next to soup. Manager voluntarily discarded. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Two chemical bottles on shelf next to single use gloves. Moved during this inspection. Corrected On-Site
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer employed for approximately one year is unaware of chemical used in dish machine or how to test sanitizer.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink at end of cookline has being repaired. Sink at bar blocked with server tray. All were made accessible during this inspection. Corrected On-Site Repeat Violation

11/1/2023· 2y 5mo ago

Visit ID: 8523092

Met Inspection Standards
  • N/A:No Violations Were Observed

10/11/2023· 2y 6mo ago

Visit ID: 8491431

Follow-up Inspection Required

1 int

  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink on end of partition wall in downstairs bar area. Hand sink near ware wash area missing. Downstairs bar has been expanded. Warning - From follow-up inspection 2023-09-05: No change, plans from 9/20/2023 do not accurately reflect bar. Ice bin, fountain, and hand sink are in reverse order. No hand sink under bar. Partition wall added with hand sink. **Time Extended** - From follow-up inspection 2023-10-11: Application #1567442 submitted 10/4/2023 to plan review. **Time Extended**

9/5/2023· 2y 7mo ago

Visit ID: 8463184

Follow-up Inspection Required

1 int

  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink on end of partition wall in downstairs bar area. Hand sink near ware wash area missing. Downstairs bar has been expanded. Warning - From follow-up inspection 2023-09-05: No change, plans from 9/20/2023 do not accurately reflect bar. Ice bin, fountain, and hand sink are in reverse order. No hand sink under bar. Partition wall added with hand sink. **Time Extended**

8/3/2023· 2y 8mo ago

Visit ID: 8340559

Follow-up Inspection Required

4 high, 6 int, 13 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in bacon. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. One large tank outside near back door.
  • 21-05-5:Basic - Cloth used as a food-contact surface. In use knives on cookline sitting on dry towel. Manager moved. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Posted license is from 6/1/23.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. One board on cookline.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on cookline. All were moved. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several clean plans.
  • 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Manager stated filters are being cleaned.
  • 08B-37-4:Basic - Food stored in a prohibited area. Unwashed produce on shelf over cut tomatoes in walk in cooler. Personal ice cream on shelf over food to be served to the public, manager. Over. Bag in a box sodas on floor near bag in a box shelf. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in cooler in server station.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean pans on clean dish shelf.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. One on floor on cookline. One on prep table in server station. Manager moved all. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet on hand sink will not turn off water.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Five live flies in kitchen area.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issued for butter at 86F, On counter over four hours. Stop sale issued for tomatoes 60F, unable to determine when removed from temperature control.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 66F in server station. Manager stated they were out for two hours then voluntarily discarded. Tomatoes 60F in ice bath with melted ice on cookline. Manager unable to determine how long tomatoes were there, then discarded. Stop sale issued.**Corrective Action Taken** **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On table on cookline: pan of butter 86F. Stop sale issued.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine in downstairs bar soiled with black substance.
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in ware wash area missing. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Male employee filled tray of water at hand sink. Male employee wet towel in sink on cookline. Repeat Violation
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink on end of partition wall in downstairs bar area. Hand sink near ware wash area missing. Downstairs bar has been expanded. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical in ware wash area with no label. Manager labeled. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at sink in downstairs bar. Manager turned on during this inspection. Corrected On-Site