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Licensee
Name: SAFETY HARBOR GRILL License Number: SEA6216448
Rank: Seating License Expiration Date: 02/01/2018
Primary Status: Ownership Changed Secondary Status:
Location Address: 997 MAIN ST
SAFETY HARBOR, FL 34695

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 05/25/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
32-04-4    Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in kitchen near prep table near slicer and cart near cookline
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Sides of fryers and shelf under grill **Repeat Violation**
25-10-4    Basic - Coffee filters not stored in a protected manner to prevent contamination. Beverage station at wait station **Corrected On-Site** **Repeat Violation**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Cookline and prep table near slicer
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked at beverage station
14-11-4    Basic - Equipment in poor repair. Cracked surface of interior of reach in freezer at cookline
36-41-4    Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Repeat Violation**
29-09-4    Basic - Faucet/handle broken at plumbing fixture. Men's restroom in stall
14-69-4    Basic - Ice buildup in reach-in freezer. Cookline and prep area **Repeat Violation**
05-16-4    Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Beverage station in kitchen
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Dish washing area **Corrected On-Site**
08B-13-4    Basic - Stored food not covered in walk-in cooler. Pots of potatoes **Corrected On-Site**
38-04-4    Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Under hand sink at bar **Corrected On-Site**
36-34-5    Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance. On walk Behind prep table in prep/dish washing area
02C-03-4    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. Milk **Corrected On-Site** **Repeat Violation**
16-36-4    Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
16-31-4    Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quaternary
22-16-4    Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Opposite grill **Repeat Violation**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potatoes in walk in cooler **Corrected On-Site**
53B-05-5    Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 11/2015
22-07-4    Intermediate - Slicer blade guard soiled with old food debris. Prep area near dishwashing area **Repeat Violation**
41-17-4    Intermediate - Spray bottle and jug containing toxic substance not labeled. On shelf above 3 compartment sink **Corrected On-Site** **Repeat Violation**
45-02-4    Portable fire extinguisher gauge in red zone. For reporting purposes only. Bar area
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.